Nutrition and Food Technology

2.1 Balanced Diet and Calorific Value

 
1. Health problems caused by malnutrition

Goitre
Marasmus
Scurvy
Kwashiorkor
Rickets

2. Calorific value of food: the amount of energy that is released from the complete oxidation or combustion of 1 g of that food

3. Unit of calorific value 

 
  Calorific value   
     
 1 calorie (cal)         = 4.2 joules (J)

  1 kilocalorie (kcal) = 4 200 joules (J)  
                               = 4.2 kilojoules (kJ)

     
 
4. Calorific values of carbohydrate, fat and protein
 
Class of food Carbohydrate Fat Protein
−1
Calorific value (kJ g ) 16.7 37.6 16.7
 
5. Effects of consuming total calories that do not meet individual requirement
 
Health problem Cause Effect
Diabetes mellitus
Consuming food with high calorific value excessively over long periods of Arteriosclerosis
Obesity
time High blood pressure

Anorexia nervosa Individual's refusal to eat due to worries of gaining weight Malnutrition

High blood pressure

Atherosclerosis Cholesterol deposition on the artery walls Heart diseases
Stroke

Affects vision, kidney and the various

Diabetes mellitus Consuming food and drinks high in sugar over long periods of time system
Slow recovery of wounds

Risk of heart diseases

High blood
Consuming food with high salt content over long periods of time Stroke
pressure

 
6. Eating patterns and effects on their health
 
 Eating patterns Effects of health
Obesity
Excessive sugar Tooth decay
Diabetes mellitus

Malnutrition
Absence of beneficial nutrients

Cancer
Infertility
Artificial colouring and sweeteners Diabetes mellitus
Damage to liver and kidneys

High blood pressure

Excessive salt Heart diseases
Damage to kidneys

Insomnia 
Caffeine in carbonated drinks Anxiety
Addiction

2.2 Nutrient Requirements in Plants

 
1. Macronutrient
 
Macronutrient Functions
Synthesises protein, chlorophyll, enzyme and nucleic acid
Nitrogen Helps the growth of branches and leaves
Increases the production of fruits and seeds

Synthesises protein and nucleic acid

Phosphorus Promotes cell division for the production of flowers and fruits

Synthesises protein
Potassium Promotes plant cell division
Strengthens resistance to infectious diseases

An important component in chlorophyll

Magnesium

Synthesises spindle fibres during cell division

Calcium Helps growth of meristem at tips of shoots and roots

Synthesises protein and chlorophyll

Sulphur Helps development of fruits
Promotes plant cell division

Involved in plant cell respiration to produce energy

Oxygen

Carbon
Builds sugar or starch during photosynthesis
Builds cellulose
Hydrogen

 
2. Micronutrients
 
Micronutrient Functions
Synthesis chlorophyll and cell wall
Boron Helps the formation of fruits and seeds

Helps growth of young tree parts

Iron Helps cell respiration

Copper Involved in photosynthesis and respiration

Synthesises protein
Molybdenum Helps the growth of plants

Involved in photosynthesis and respiration

Manganese Helps formation of amino acid

Helps synthesis of protein and formation of chlorophyll

Zinc Helps the formation of leaves

 
3. Effects of nutrients deficiency in plant growth
 
Normal plant growth 
Strong stem 
Leaves at the top are small and light green
Healthy plant Leaves at the bottom are bigger and dark green
The production of flowers and fruits is normal
The growth of roots is normal 

Stunted plant growth 

Plant with nitrogen deficiency
Weak stem 
Leaves at the top are smaller and fall easily
Leaves at the bottom are pale green or yellow (chlorosis)
The production of flowers and fruits is stunted
The growth of roots is normal

Stunted plant growth; slow to grow and mature

Plant with phosphorus deficiency
Weak stem
Leaves at the top are smaller and purplish
Leaves at the bottom are bluish-green, curled and with brown edges
The production of flowers and fruits stops
The growth of roots deteriorates

Stunted plant growth; dies before reaching maturity 

Plant with potassium deficiency
Weak stem
Leaves at the top have brown spots, curled ends and chlorosis
Leaves at the bottom wilt and have dead tissues around the edges
The production of flowers is reduced, and the production of fruit stops
The growth of roots is reduced

2.3 Nitrogen Cycle

 
1. 
 

Sumber: Buku Teks Sains Tingkatan 4 KSSM

2.
 
Processes that add nitrate ions to the soil Processes that extract nitrate ions from the soil
Lightning and volcanic eruptions Process of absorbing nitrate ions from the soil
Nitrogen fixation Denitrification
Nitrification Nitrate leaching

 
3. Importance of nitrogen cycle

Maintaining nitrogen content in the air.

Maintaining fertility of the soil and increasing productivity of crops
Maintaining a continuous supply of plant proteins and animal proteins
Reducing environmental pollution

2.4 Food Production Technology

 
1. Ways to increase the quality and quantity of national food production

Use of quality breeds

Use of modern technology
Education and guidance for farmers
Research and development
Optimum use of land and water resources
Efficient land management

2.5 Food Processing Technology

 
1. Food processing technology:
 
 Example of food
Technology Method
products
Chicken
curry
Fried fish
Food is processed by heating food using bleaching, frying, grilling, smoking, braising, stir-frying, baking and Grilled
Cooking chicken
steaming.
Rice
Vegetables 
Cakes

Soy sauce
Kimchi
The breakdown of complex substances into simpler substances through bacteria, yeast or other useful Tempeh
Fermentation
microorganisms. Yoghurt
Tapai

Dried shrimp
Dried squid
Dried fish
Dehydration or Water is removed from food through dehydration or evaporation by drying under the sun, using flame or Dried fruits
Drying smoke or in the oven. Cereal
Mushroom
Milk powder

Milk
Dairy
Pasteurisation The liquid is heated to a temperature below its boiling point to kill pathogens and then cooled quickly. products
Fruit juices

Meat
Food is kept in cans which are sterilised and heated to a temperature exceeding 115 °C under high pressure Soup
to kill microorganisms and their spores. Beans
Fish
Canning The air in the can containing the sterilised food is removed before the can is sealed.
Fruits
The can is then heated again to kill any remaining microorganisms before being cooled quickly. Sauce
Canned milk

Food is kept at a temperature of 0 °C or lower so that it can last longer.

Seafood
The low temperature in the fridge can Meat
Freezing Chicken
stop enzyme action Fish
inhibit the growth and reproduction of microorganism

Vegetables
Food is exposed to ionising radiation such as gamma-ray, ultraviolet rays and X-rays to kill Cereal
Irradiation
microorganisms. Fruits

Air is removed completely from the container or plastic bag used to pack the food before the package is
Nuts
sealed tight.
Vacuum Rice
Packaging The absence of air in the package prevents the growth of microorganisms in the package and stops food Durian 
Vegetables
oxidation.

 
2. Chemical substances used in food processing and impacts on health
 
 Chemical
Functions Example Impacts on health
substance
Salt
Sugar
Prevents growth and reproduction of Vinegar Cancer
microorganisms Sodium nitrate Allergy
Preservative Reduces food spoilage Sodium nitrate Foetal defects
Makes food last longer Benzoic acid Damages liver and kidney
Boric acid
Sulphuric dioxide

Pandan leaf
Cancer
Turmeric
Adds colour to food  Infertility
Colouring Tartrazine
Makes food look more attractive Food poisoning
Sunset yellow
Damages liver and kidney
Carmoisine

Activated carbon Cancer 

Bleaches unwanted natural colour from food
Bleach Benzoyl peroxide Food poisoning

Cancer
Sugar  High blood pressure
Improves the taste of food 
Vinegar Heart diseases
Makes food more delicious and fragrant
Flavouring  Vanilla Mental retardation in
Enhances the natural flavour of food
Monosodium glutamate children
Damages liver and kidney

Starch
Prevents deposition of granules in liquid food Gelatin
Stabiliser Improves texture and thickens food Agar  
Acacia gum

Cancer
Honey Diabetes mellitus
Sweetener Sweetens food and drinks Aspartame Allergy
Sorbitol Obesity
Damages liver and kidney

Ascorbic acid,
Retards body growth
Slows down the oxidation of fatty food Tocopherol
Antioxidant Damages liver and kidney
Prevents fruits and vegetables from turning brown Butylated
Rash and itchy skin
hydroxyanisole

Emulsifier substances that do not mix  Lecithin from egg yolk 

Emulsifier Improves homogeneity, stability and texture of Pectin
food Monoglyceride

2.6 Health Foods and Health Supplements

 
1. Health foods: natural food substances in a normal diet that maintain health and do not contain chemicals substances

2. Health supplements: nutrients taken in the form of capsule, pill, liquid and powder in pre-determined doses

3. National Food Safety Policy

Enforces by Food Safety and Quality Division, Ministry of Health

This policy is aimed at protecting the public from
risks of consuming food and drinks which endanger the health
fake health foods and health supplements
The Drug Control Authority (DCA)
is entrusted to register and monitor health supplements and traditional medicine before being marketed
The Malaysian government monitors food quality through the 
Food Act 1983
Food Regulations 1985

4. Food Act 1983

to protect the public from dangers of health and fraud related to the preparation, sale and use of food, as well as any matters related to
them

5. Food Regulation 1985

to help the public obtain food that is safe, of good quality, clean and free from any poisonous contaminants

6. Food label 

 
Name of food The name of food must be clear, accurate and not confusing
Nutritional quality Shows the nutritional quality of the product
List of ingredients Ingredients used in the product listed according to weight in descending order
Nutritional label Information about the nutritional content of the product
All permitted food additives such as preservatives, colouring, flavouring, additional flavours, antioxidants, and
Statement on food additives
conditioners should be stated.
Storing instruction Follow the recommended storing instructions
Statement on quantity/
Statement on the net weight or volume or minimum quantity of contents
weight/ volume
Manufacturing information Name and address of manufacturer/packaging/agent (including imported product)
Expiry date Make sure that the chosen food is not past its expiry date.
 

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