the classes of food t21
DESCRIPTION
nutrition,balance dietTRANSCRIPT
ASSALAMUALAIKUASSALAMUALAIKUMM
SALAM SEJAHTERASALAM SEJAHTERA
The Classes of foodThe Classes of food
CarbohydrateCarbohydrate FunctionFunction – to supplies energy– to supplies energy SourceSource – rice , bread– rice , bread ProteinProtein FunctionFunction – to body building– to body building SourceSource – chicken, milk– chicken, milk FatFat FunctionFunction – to provides energy– to provides energy SourceSource – oil cooking,margerin– oil cooking,margerin
FibreFibre FunctionFunction – to prevents constipation– to prevents constipation SourceSource – vegetables , fruits– vegetables , fruits WaterWater FunctionFunction – – to transports organic to transports organic compounds and mineral compounds and mineral salts. Transports food and salts. Transports food and waste substanceswaste substances SourceSource – Fruit juices– Fruit juices
VitaminVitamin
FunctionFunction – Prevents diseases– Prevents diseases
SourceSource – – eggs,vegetables,fruitseggs,vegetables,fruits
Mineral saltsMineral salts
FunctionFunction – – to preserves the to preserves the body body
healthhealth
SourceSource – meat, salts,milk– meat, salts,milk
Vitamin AVitamin A
FunctionFunction – for keeping – for keeping skin,bones,teeth skin,bones,teeth
and hair strongand hair strong
- for normal vision- for normal vision
SourceSource - Eggs,milk,dairy - Eggs,milk,dairy
products,liver,fish,vegetables products,liver,fish,vegetables
such as carrots and such as carrots and
pumpkins,fruitspumpkins,fruits
Vitamin BVitamin B FunctionFunction – – For the breakdown of carbohydrates For the breakdown of carbohydrates
protein and fats to release energyprotein and fats to release energy - For proper functioning of the heart and - For proper functioning of the heart and the nervous systemthe nervous system - for normal growth- for normal growth - for the formation of red blood cells- for the formation of red blood cells
SourceSource - - Eggs,milk,dairy products,yeast,liverEggs,milk,dairy products,yeast,liver vegetables,fruits, whole- grain breadvegetables,fruits, whole- grain bread and cereals,meat,fish, legumes,nuts,and cereals,meat,fish, legumes,nuts, potatoespotatoes
Vitamin CVitamin C Function Function - For healthy teeth and gums- For healthy teeth and gums - Helps in iron absorption by bones- Helps in iron absorption by bones - For the formation of connective - For the formation of connective tissuestissues - For healing wounds and fighting - For healing wounds and fighting infectioninfection SourceSource - - Citrus Citrus
fruits ,potatoes,guavas,green fruits ,potatoes,guavas,green vegetables,mangoes, tomatoes.vegetables,mangoes, tomatoes.
Vitamin DVitamin D
FunctionFunction
- To form strong bones and teeth- To form strong bones and teeth
- Promotes absorption of calcium - Promotes absorption of calcium
and phosphorus in the intestinesand phosphorus in the intestines
SourceSource
- - Eggs,milk,dairy productc,liver,fish, Eggs,milk,dairy productc,liver,fish,
Vitamin D is also produced by our Vitamin D is also produced by our
skin cells in the presence of skin cells in the presence of sunlight.sunlight.
Vitamin EVitamin E
Function Function
- For maintaning healthy red blood - For maintaning healthy red blood
cellscells
- To resist diseases- To resist diseases
SourceSource
- - Egg yolk,vegetables Egg yolk,vegetables
oils,margarine,green and leafy oils,margarine,green and leafy
vegetables,wheat germ,whole-vegetables,wheat germ,whole-grain grain
bread and cereals,seeds,nuts. bread and cereals,seeds,nuts.
Vitamin KVitamin K
FunctionFunction
- Helps in blood clothing- Helps in blood clothing
SourceSource
- - Milk,liver,green and leafy Milk,liver,green and leafy vegetables.vegetables.
Vitamin K is also produced by Vitamin K is also produced by bacteria bacteria
in our intestines.in our intestines.
CalciumCalcium
FunctionFunction
- To form strong bones and - To form strong bones and teethteeth
- Helps in blood clotting- Helps in blood clotting
- For nerve and muscle - For nerve and muscle functionsfunctions
SourceSource
- - Milk,cheese,butter,green Milk,cheese,butter,green
vegetables, vegetables, tofu,legumes,eggstofu,legumes,eggs
IodineIodine
FunctionFunction
- To produce hormones ( chemical - To produce hormones ( chemical
message )message )
SourceSource
- Seafood,green - Seafood,green vegetables,iodised vegetables,iodised
salt.salt.
IronIron
FunctionFunction
- Formation of haemoglobin ( the red - Formation of haemoglobin ( the red
pigment in red blood cells )pigment in red blood cells )
- For transporting oxygen by red - For transporting oxygen by red blood blood
cellscells
SourceSource
- Liver,meat,seafood,eggs,leafy - Liver,meat,seafood,eggs,leafy
vegetables,apricots,dried fruits , vegetables,apricots,dried fruits ,
legumes.legumes.
PhosphorusPhosphorus
FunctionFunction
- for making healthy bones and - for making healthy bones and teethteeth
- for helping in the release of - for helping in the release of energyenergy
SourceSource
- Milk, - Milk, cheese,butter,fish,eggs,poultry,cheese,butter,fish,eggs,poultry,
meat .meat .
PotassiumPotassium
FunctionFunction
- - for maintaining water for maintaining water balancebalance
- for nerve and muscle - for nerve and muscle functionsfunctions
SourceSource
- - Gains,fruits,vegetables,meat,Gains,fruits,vegetables,meat,
fishfish
SodiumSodium
FunctionsFunctions
- for maintaining water - for maintaining water balancebalance
- for nerve and muscle - for nerve and muscle functionsfunctions
SourceSource
- Table salt,processed - Table salt,processed food,fish,food,fish,
cheese,meatcheese,meat
ASSALAMUALAIKUMASSALAMUALAIKUM
SALAM SEJAHTERASALAM SEJAHTERA
Balance DietBalance Diet
A balance diet contains all classes A balance diet contains all classes of food in correct proportions are of food in correct proportions are as followas follow
70 % carbohydrate70 % carbohydrate
15 % protein15 % protein
15 % fat and sufficient 15 % fat and sufficient quantity quantity
of vitamin and mineral.of vitamin and mineral.
Why a balance diet is Why a balance diet is importantimportant
A balance diet is very important A balance diet is very important because it provides sufficient because it provides sufficient energy,prevents diseases and energy,prevents diseases and maintains good health.maintains good health.
Children and elderly people Children and elderly people require more protein to build new require more protein to build new tissues.tissues.
Pregnant mothers require more Pregnant mothers require more calcium,phosphorus and ironcalcium,phosphorus and iron
Excessive intakeExcessive intake
Sugar can cause diabetesSugar can cause diabetes Fat can cause heart disease and Fat can cause heart disease and
high blood pressure.high blood pressure. Salt can cause heart disease and Salt can cause heart disease and
high blood pressure.high blood pressure. Lack of protein in children can Lack of protein in children can
cause kwashiorkor.cause kwashiorkor.
The quantity of energy needed by The quantity of energy needed by an individual depends onan individual depends on
AgeAge A teeneger who is actively growing A teeneger who is actively growing needs more energy. needs more energy. GenderGender Men need more energy because they are more Men need more energy because they are more
active in active in their live.their live. Body sizeBody size The bigger the body is the more energy it requiresThe bigger the body is the more energy it requires ActivityActivity A construction worker or a labour requires more A construction worker or a labour requires more
energy energy compared to an office workercompared to an office worker WeatherWeather In cold places more energy is needed to maintain In cold places more energy is needed to maintain
the the body temperaturebody temperature
Discuss aboutDiscuss about
The issue of junk food – state The issue of junk food – state disadvantagesdisadvantages
Food management ;Food management ;
- Objective - Objective
maintaining the nutrients of the food maintaining the nutrients of the food
and preventing food poisoningand preventing food poisoning
- Methods of preparing food- Methods of preparing food
- The correct methods of cooking food- The correct methods of cooking food
- Methods of storing food- Methods of storing food
Test for starchTest for starch Iodine solutionIodine solution is used to test for is used to test for
starchstarch The iodine solution will turn dark The iodine solution will turn dark
blue if starch is presentblue if starch is present Mashed banana contains starchMashed banana contains starch When 2-3 drops of iodine When 2-3 drops of iodine
solution is added into the solution is added into the mashed banana , it turns dark mashed banana , it turns dark blue to indicate the presence of blue to indicate the presence of starchstarch
Test for glucoseTest for glucose
Benedict solution is used to test for Benedict solution is used to test for glucoseglucose
A dark red precipitate will form when the A dark red precipitate will form when the mixture of glucose and the benedict mixture of glucose and the benedict solution is heated in a water bathsolution is heated in a water bath
Honey contains glucoseHoney contains glucose 2 Cm3 of the benedict solution is added 2 Cm3 of the benedict solution is added
into the honeyinto the honey Then the mixture is heated in a water Then the mixture is heated in a water
bath for 5 minutebath for 5 minute A dark red precipitate is formed to A dark red precipitate is formed to
indicate the presence of glucoseindicate the presence of glucose
Test for proteinTest for protein Millons reagentMillons reagent is used to test for is used to test for
proteinprotein A dark red precipitateA dark red precipitate will form when will form when
the mixture of protein and the the mixture of protein and the reagent is heatedreagent is heated
Egg white contains proteinEgg white contains protein 2 to 3 drops of the Millons reagent is 2 to 3 drops of the Millons reagent is
added into the egg whiteadded into the egg white When the solution is heated,a When the solution is heated,a dark dark
redred precipitateprecipitate will form to indicate will form to indicate the presence of proteinthe presence of protein
Test for fatsTest for fats
Filter paperFilter paper is used to test for fats is used to test for fats Cooking oil contains fatsCooking oil contains fats Some oil is smeared onto the filter Some oil is smeared onto the filter
paperpaper The paper is then dried under the The paper is then dried under the
flames of the Bunsen burnerflames of the Bunsen burner A translucent spot is formed on the A translucent spot is formed on the
filter paper to indicate the presence filter paper to indicate the presence of fatsof fats
Human Digestive SystemHuman Digestive System Definition of food digestionDefinition of food digestion A process of breaking down food into A process of breaking down food into
small , soluble molecules that can be small , soluble molecules that can be absorbed by the body(small intestine)absorbed by the body(small intestine)
The human digestive system consists ofThe human digestive system consists of The alimentary canal which starts from The alimentary canal which starts from mouth and followed by esophagus,mouth and followed by esophagus, stomach, small intestine,large intestine stomach, small intestine,large intestine
and anusand anus
The organs which are The organs which are associatedassociated
The organs which are associated with The organs which are associated with food digestion are the food digestion are the liver, gall liver, gall bladder and pancreas.bladder and pancreas.
Salivary glandsSalivary glands in the mouth. in the mouth. The process of The process of peristalsisperistalsis is carried is carried
out by the muscle of the walls of the out by the muscle of the walls of the oesophogus,stomach,duodenum,small oesophogus,stomach,duodenum,small intestine and large intestine.intestine and large intestine.
The muscle of the wall The muscle of the wall contractcontract and and dilatedilate alternately. This will push the alternately. This will push the food along food along the alimentary canal.the alimentary canal.
Digestion in the mouthDigestion in the mouth Physical digestionPhysical digestion..
Food is broken down into small Food is broken down into small pieces by the teeth.pieces by the teeth.
Chemical digestionChemical digestion The saliva which is alkaline and The saliva which is alkaline and
contains an enzyme called contains an enzyme called amylase changes starch to amylase changes starch to maltose.maltose.
Digestion in the stomachDigestion in the stomach
Hydrochloric acidsHydrochloric acids kills bacteria kills bacteria and neutralizes the saliva to and neutralizes the saliva to unable the enzymes unable the enzymes pepsin and pepsin and renninrennin to react. to react.
RenninRennin coagulates milk protein coagulates milk protein PepsinPepsin digests the protein to digests the protein to
peptonepeptone
Digestion in the duodenumDigestion in the duodenum
Bile saltBile salt from the liver from the liver neutralizes the acidic mixture neutralizes the acidic mixture from the stomach and mix the from the stomach and mix the fatfat
Pancreatic juicePancreatic juice contains contains enzymes, which digest enzymes, which digest fat,carbohydrate and peptonefat,carbohydrate and peptone
Digestion in the small Digestion in the small intestineintestine
Four alkaline enzymes are produced to Four alkaline enzymes are produced to digest all complex sugars into glucosedigest all complex sugars into glucose
SucraseSucrase Sucrose to glucoseSucrose to glucose MaltaseMaltase Maltose to glucoseMaltose to glucose LactaseLactase Lactose to glucose and galactoseLactose to glucose and galactose LipaseLipase Fat to fat acidic and glycerolFat to fat acidic and glycerol TheThe erepsin enzymeerepsin enzyme digest peptone into digest peptone into
amino acidamino acid
The flow of food particles in The flow of food particles in the alimentary canalthe alimentary canal
Mouth
Duodenum
Small IntestineLarge IntestineAnus
Oesophagus Stomach
Characteristics of enzymesCharacteristics of enzymes Types of proteins that act as Types of proteins that act as
catalysts to speed up the digestion catalysts to speed up the digestion processprocess
Digest only one type of certain Digest only one type of certain foodfood
Unchanged or destroyed by Unchanged or destroyed by reaction with foodreaction with food
Functions at a certain acidic or Functions at a certain acidic or alkaline condition and at the body alkaline condition and at the body temperature of 37 temperature of 37 00 C C
Absorption of digestive Absorption of digestive productproduct
Digested food will be absorbed into the blood Digested food will be absorbed into the blood stream and lymphatic glandstream and lymphatic gland
On the wall of the small intestine,absorption On the wall of the small intestine,absorption takes place through the thin and takes place through the thin and semipermeable villi.semipermeable villi.
The villi on the wall of the small intestine The villi on the wall of the small intestine increase the surface area of the small increase the surface area of the small intestineintestine
Blood capillaries and the villi lacteal transport Blood capillaries and the villi lacteal transport the digested food out quickly and efficientlythe digested food out quickly and efficiently
Only digested food,mineral salts,and vitamin Only digested food,mineral salts,and vitamin in the form of small molecules are able to in the form of small molecules are able to penetrate the wall of the villipenetrate the wall of the villi
Digested food is divided Digested food is divided into two groupinto two group
Group AGroup A
Simple sugar,acid amino,mineral Simple sugar,acid amino,mineral
salts,vitamin B and C that salts,vitamin B and C that
dissolve in waterdissolve in water
. Group B. Group B
Fatty acids,glycerol,vitamin Fatty acids,glycerol,vitamin
A,D,E,K that dissolves in fat.A,D,E,K that dissolves in fat.
The flow of digested foodThe flow of digested foodDigested food
Group A
Blood Capillary
Liver
Circulatory System
Respiration
Group B
Lacteal
Lymphatic System
AssimilationBody Cell
Cell respiration.Cell respiration.
Glucose will be oxidised by Glucose will be oxidised by
oxygen to produce heat oxygen to produce heat energyenergy
AssimilationAssimilation
Building new protoplasm Building new protoplasm ( amino ( amino
acid is used to replace the dead acid is used to replace the dead
cells )cells )
Process of defecationProcess of defecation
Undigested substancesUndigested substances such as such as fibres move into the large intestinefibres move into the large intestine
Excess waterExcess water is absorbed through is absorbed through the large intestine wall and the the large intestine wall and the remaining undigested solid that remaining undigested solid that remain are call faecesremain are call faeces
FaecesFaeces will be removed through the will be removed through the anus in a process called defecationanus in a process called defecation
Problem of DefecationProblem of Defecation
The difficulty of removing the faeces is The difficulty of removing the faeces is known as known as constipationconstipation
It is caused by the It is caused by the lack of water and lack of water and fibre in our foodfibre in our food
Water is important because it makes Water is important because it makes the the faeces softer,not too dry or stick to faeces softer,not too dry or stick to the internal wall of the large intestinethe internal wall of the large intestine
Eat more fruitsEat more fruits which contain a lot of which contain a lot of fibres and vegetables to get more fibres and vegetables to get more cellulose which can assist the faeces to cellulose which can assist the faeces to move along the large intestinemove along the large intestine