NUTRITION

Which food pyramid is the best guide to plan a balanced diet?

PMR 2008
2

The calorific value of rice is 15 kJ/g.

Calculate the calorific value in 100g of rice.
A
B
C
D

15 kJ
30 kJ
1500 kJ
3000 kJ
PMR 2007

The diagram shows organs in a human digestive system.

Which of the following are the functions of J, K, L and M?

J
A
B
C
D

To digest starch
To digest starch
To digest protein
To digest protein

K
To perform peristalsis
To digest protein
To perform peristalsis
To digest starch

L
To digest protein
To digest fat
To digest fat
To perform
peristalsis

M
To digest fat
To perform peristalsis
To digest starch
To digest fat
PMR 2006

The diagram shows a boy who is suffering from kwashiorkor disease.

Which of the following is the cause of the disease?

A
B
C
D

Drinking too much water

Lack of protein in the diet
Lack of calcium in the diet
Too much carbohydrate in the diet
PMR 2005

Which of the following pairs of food classes and examples is not correct?
Food class
A
B
C
D

Protein
Carbohydrate
Roughage
Fat

Example
Chicken meat
Noodles
Papaya
Potato
PMR 2004

Figure 1.1 shows the human digestive system.( PMR 2004)

Figure 1.1
(a) (i) Label one of the following structures in Figure 1.1.
Pancreas

Liver

Oesophagus

Mouth
(1mark)

(ii) State one function of the structure in (a) (i).

_________________________________________________________________
(1 mark)
(b) A student carried out a food test on sample X.
Table 1.2 shows the results of the test.
Food test

Observation

Sample X is crushed and

added with Millon's reagent

Red precipitate was formed

Sample X tested on filter

paper

Grease spot was formed

Food class
___________________
___________________

TABLE 1.2
(i) Complete Table 1.2 by naming the food classes that are present in sample X.
(1 mark)
(ii) Explain what happens to the food sample X while it is inside structure Q.
___________________________________________________________________
(2 marks)
(iii) State what happens to the final product in (b) (ii).
__________________________________________________________________
__________________________________________________________________
(1 mark)

Figure 2.1 shows an experiment to study the action of saliva on starch. The result of the
experiment after 30 minutes is shown in Table 2.2. (PMR 2005)

Figure 2.1
Test tube
X

Presence of starch
No

Yes
Table 2.2

Based on Figure 2.1 and Table 2.2, answer the following questions.
(a) (i) Why must test tubes X and Y be kept in the water bath at 37oC?
_________________________________________________________________
(1 mark)
(ii) State the reason why there is no starch in test tube X.
________________________________________________________________
________________________________________________________________
(2 marks)
(iii) In which part of the alimentary canal does the same enzyme action occur as
in the test tube X?
________________________________________________________________
(1 mark)

(b) Figure 2.2 shows pictures of several foods.

Figure 2.2
Based on the pictures, complete the table below by writing the different food classes
and their food samples.
Food classes

Food sample

(i) Carbohydrate

Bread

(ii) ______________________________

______________________________

(iii)_______________________________

______________________________

(iv)_______________________________

______________________________

(v)_______________________________

______________________________

(vi)_______________________________

______________________________
(5 marks)

NUTRITION
ANSWER:
1.
2.
3.
4.
5.

C
C
A
B
D

Nutrition
PMR 2004
1(a) (i) Label one of the following structures:Pancreas, liver, oesophagus or mouth
(ii) State one function of the labelled structure.
Pancreas : Secretes enzyme / examples of enzyme
Secretes hormones / examples of hormone
Liver
: Produces bile / remove toxins from blood / changes
excess amino acids to urea / changes glucose into glycogen
Oesophagus : Moves the food from the mouth to the stomach
Mouth
: Churns food
Starch is broken down by amylase into maltose.
(b)

(i) 1. Protein
2. Fats
(ii) Proteins is broken down into amino acids.
Fats is broken down into glycerol and fatty acids
(iii) The digested food is absorbed into the blood capillaries.

PMR 2005
2(a) (i) The enzyme in saliva works best at body temperature 37oC.
(ii) The enzyme amylase in saliva has changed the starch to sugar.
(iii) Mouth
(b)

Food classes
(ii) Protein
(iii) Vitamins /fibre
(iv) Fats
(v) Fibre / vitamin
(vi) Water / mineral /
fats / proteins

Food sample
Fish
Tomatoes
Margarine
Vegetables / fruit

Fresh milk