5/19/22, 1:13 PM Clasess of Food

Nutrition
 

3.1 Classes of Food

 
Classes of Food
 

1. Carbohydrate
2. Protein
3. Fat
4. Vitamin
5. Mineral
6. Fibre
7. Water

   
1) Carbohydrate

Carbohydrate contains carbon, hydrogen and oxygen

It supplies a lot of energy
Examples: Starch - food stored in plants, Glycogen - food stored in animals, Cellulose - forms the cell wall of plants

   
2) Protein

Protein contains carbon, hydrogen, oxygen and nitrogen

Required for growth, repair damaged tissues and to replace dead cells
Used to synthesise enzymes, hormones and antibodies
Example : Chicken, Meat and Seafood

   
3) Fat         

Fat contains carbon, hydrogen and oxygen

Formed from glycerol and fatty acid
Fat is a high energy source and storage
Protects the organs, act as transporter for vitamin A,D,E and K and a heat insulator to regulate body temperature

   
4) Vitamin     

Vitamin is needed in small quantities to maintain good health

   
Vitamins
↙ ↘
Water-soluble vitamins Fat-soluble vitamins

(Vitamin B and C) (Vitamin A,D,E and K)

   
 

Type, source, importance and effects of vitamin deficiency

Vitamin Function Effects of deficiency

A

Milk
Maintains skin health Skin diseases
Egg yolk

B
Beri-beri
Yeast Formation of blood cells
Anaemia
Liver

Fruits
Maintains the health of gums and mouth Scurvy (bleeding gums)
Vegetables

https://question.pandai.org/note/read/kssm-sc-08-03/KSSM-F2-SC-03-01 1/5
5/19/22, 1:13 PM Clasess of Food

D
Rickets
Butter
Strengthens tooth enamel
Toothache
Eggs

E
Sterility
Grains
Maintains the functions of the reproductive system
Foetus miscarriage
Green
vegetables

Milk 
Speeds up the blood-clotting process Prolonged bleeding
Egg yolk

   
5) Fibre

Fibre comprises of cellulose that is found in the cell wall of plants

Very important to stimulate peristalsis which prevents constipation
Example : Vegetables, Grains and High fibre bread

   
6) Mineral

Minerals do not supply energy,but are required in small quantities to regulate body process to maintain health

   
7) Water

Water contains hydrogen and oxygen

Acts as a chemical solvent, transportation medium and regulates body temperature

Types,sources,importance and effects of mineral deficiency

Mineral Importance and effects of defienciecy

Calcium Strengthens bones and teeth

Milk,Anchovies Effect: 

Rickets             

Osteoporosis

Sodium Maintains the functions of the nervous system

Salt,Meat Effect: Muscle cramps

Iron Build haemoglobin in the blood

Liver,Meat Effect: Anaemia

Iodine Helps with the functions of thyroid gland

Seafood,Fruits Effect: Goiter

Phosphorus Forms nucleic acid in DNA and RNA

Cheese,Meat Effect: 

Brittle teeth       

Cannot build DNA and RNA

Potassium Helps with muscle contraction

Plants and animals Effect: Paralysis

3.2 Importance of a Balanced Diet

 
What is a balanced diet?
↓
A balanced diet is a diet that contains all the food classes in the right quantities that are required by the body.
   

https://question.pandai.org/note/read/kssm-sc-08-03/KSSM-F2-SC-03-01 2/5
5/19/22, 1:13 PM Clasess of Food

Food Pyramid

        

Source : Science Text Book Form 2 

   
Factors that Influence Calorific Requirement

1. Body size
2. Age
3. Work
4. Gender
5. State of health
6. Climate

   
Calorific Value of Food

The total amount of energy released when 1 g of of food is burned is called energy value or calorific value.

https://question.pandai.org/note/read/kssm-sc-08-03/KSSM-F2-SC-03-01 3/5
5/19/22, 1:13 PM Clasess of Food

1 calorie (cal) = 4.2 joule (J)     

1 kilocalorie (kcal) = 4.2 kilojoule (kJ)

3.3 Human Digestive System

 
Food digestion is a process of breaking down food that is complex into small molecules and soluble so that they can absorbed by the
body cells

   
Digestion
↙ ↘
 

Physical
The process of breaking down food into smaller particles with the help of teeth,tounge and saliva. Involves peristalsis
Happens in the mouth
Does not involve enzymes
 

Chemical
The process of breaking down food from complex molecules into simple molecules with the help of enzyme
Happens in the mouth,stomach,duodenum and intestine
Involves enzymes
 

 
The Structure of the Human Digestive System
1)Mouth

Food is chewed by teeth.

Salivary amylase in saliva breaks down starch into maltose.

2) Oesophagus 

Food that enters oesophagus is called bolus.

The process of peristalsis pushes the food into the stomach.

3)Stomach 

Wall of stomach secrete protease and hydrochloric acid.

Hydrochloric acid activates protease which breaks down protein into polypeptides. Semi-liquid food is called chyme.

4) Duodenum 

Liver produces bile which emulsifies fat into small droplets and neutralises the acid in the chyme.
Pancreas produces pancrestic juice which contain enzymes amylase,protease and lipase.
Pancreatic amylase digests starch into maltose
Protease digests polypeptides into dipeptides
Lipase digests fat into fatty acids and glycerol

5) Small intestine

Maltase digests maltose into glucose

Protease digests dipeptides into amino acids

6) Large intestine

Undigested food enters large intestine

The process of water reabsorption happens 

7) Rectum

Food that is undigested, known as faeces, enters the rectum and is stored here

https://question.pandai.org/note/read/kssm-sc-08-03/KSSM-F2-SC-03-01 4/5
5/19/22, 1:13 PM Clasess of Food

8) Anus

Faeces are excreted from the body through the anus

3.4   Process of Absorption and Transportation of Digested Food and Defecation

 
The wall of small intestine has millions of fine projection called villi which increases the surface area for the process of digested food.

Villi on the walls of the small intestine

Wall of the villus is very thin. It is one-cell thick to increase the rate of absorption
The surface of small intestine has many folds to add to the surface area and increase the absorption rate of the products of digestion
The function of the blood vessels in the small intestine is to transport nutrients to all parts of the body

Process of Transporting the Products of Digestion

The molecules that are absorbed into the villus will undergo assimilation.
Assimilation is a process of distributing the end products of digestion for the use of the cells in our body
Our body uses the end products of digestion as follows:

Glucose is used to produce energy

Amino acid is used to form component of cells

Fatty acid and glycerol combine to form fat which is used as heat insulator and to protect internal organs

Defecation

Food that is not absorbed by the small intestine will move into large intestine
While moving, water and minerals are reabsorbed into the blood stream
This makes the food to become solid waste called faeces
Faeces are stored temporarily in the rectum before eliminated through anus
The process of elimination of faeces from the body is called defecation

© 2022 Pandai.org All Rights Reserved Made with  in Malaysia

https://question.pandai.org/note/read/kssm-sc-08-03/KSSM-F2-SC-03-01 5/5