Nutrition
Nutrisi
3.1 Classes of Food
Kelas Makanan
Classes of food
Kelas Makanan
Carbohydrate
Karbohidrat
• Contains carbon, hydrogen, and oxygen
• Supplies a lot energy
• Examples: starch(plant), glycogen(animals),
cellulose(plants)
Protein
Protein
• Contains carbon, hydrogen,oxygen, and nitrogen
• Basic unit : amino acid
• It is crucial for growth and repair damaged tissues
• To synthesize enzymes, hormones, and antibodies
Fat
Lemak
• Contains carbon, hydrogen, and oxygen
• High energy source and storage
• Protects organs and act as heat insulator
• Transporter for vitamin A,D,E,K
Vitamin
Vitamin
• Needed in small quantities
• To maintain good health
• Water or fat-soluble vitamins
Vitamin
Vitamin
Fibre
Pelawas
• Cannot be broken down
• Comprises of cellulose
• Stimulate peristalsis (constriction and relaxation of the
muscles along the digestive tract)
Mineral
Mineral
• Needed in small quantities
• To maintain health
Water
Air
• Contains hydrogen and oxygen ( H2O)
• Acts as chemical solvent and transportation medium
• Regulate body temperature through sweat.
3.2 Importance of
Balanced Diet
Kepentingan Gizi Seimbang
Balanced diet
Gizi Seimbang
A balanced diet is a diet that
contains all the food classes
in the right quantities that are
required by the body.
Factor that Influence Calorific Requirement
Faktor-faktor yang Mempengaruhi Keperluan Kalori
Factor Explanation
Body Size Large body frame needs bigger portion of food because he needs
more energy.
Age Youngsters require more carbohydrates for energy and protein for
growth, because they are active and growing.
Work Worker that perform heavy work require more energy than those who
work in an office.
Gender Generally, men are more muscular and active, thus they need bigger
food portions.
State of health Sick people required suitable food.
Climate Cold climate people requires more food to maintain their body
temperature.
Calorific Value of food
Nilai Kalori Makanan
Calorific value is the amount Nilai kalori adalah jumlah
of energy released when 1 g tenaga yang dibebaskan
of food is burned completely apabila 1g makanan dibakar
in the body with units of joule dengan lengkap di dalam
or calorie. badan yang diukur dalam unit
kalori atau joule.
3.3 Human
Digestive System
System Pencernaan Manusia
Food digestion
Pencernaan Makanan
Food digestion is the process
of breaking down complex
and large food into small,
simple and soluble molecules
so they can be absorbed by
the body cells.
Pencernaan makanan ialah
proses penguraian makanan
yang kompleks dan besar
kepada molekul yang lebih
kecil, ringkas, larut supaya
dapat diserap ke dalam sel
badan.
Structure of the Human Digestive System
Struktur Sistem Pencernaan Manusia
Structure of the Human Digestive System
Struktur Sistem Pencernaan Manusia
Organ Process
Mouth Starch -> Maltose (Amylase)
Oesophagus Peristalsis process pushes food into stomach.
Stomach • Hydrochloric acid activates protease
• Hydrochloric kills bacteria
• Protein -> Polypeptides (Protease)
Duodenum • Liver produces bile (stored in gall bladder)
• Bile emulsifies fat into small droplets
• Bile neutralise the acid in the food
• Pancreas produce pancreatic juice
• Pancreatic juice ( amylase, protease, lipase)
• Starch -> Maltose ( Amylase)
• Polypeptides -> Dipeptide (Protease)
• Fat -> Glycerol (Lipase
Small intestine • Maltose -> Glucose (Maltase)
• Dipeptides -> Amino acids (Protease)
Large Intestine Process of water reabsorption happens.
Rectum Undigested food, faeces stored in rectum
3.4 Process of Absorption and
Transportation of Digested
Food and Defecation
Small Intestine
The wall of small intestine has
fine projections called villi,
which increase the surface
area for the process of the
absorption of digested food.
Small intestine :
Has many folds
Has thin wall
To transport nutrients to all
parts of the body.
Assimilation
Assimilation is the process of
distributing the end products
of digestion for the use of the
body cells.
Asimilasi ialah proses
pengagihan hasil akhir
pencernaan bagi kegunaan sel
badan kita.
