BIDANG PEMBELAJARAN

TEMA 1 : Penyenggaraan dan Kesinambungan Hidup

BAB

3
Nutrisi
Nutrition

APAKAH NUTRISI?
WHAT IS NUTRITION?

Nutrisi adalah kajian tentang nutrien dalam makanan, Nota PowerPoint Nota Grafik Nota Ekstra Praktis
cara badan menggunakannya dan hubung kait antara Kendiri
gizi, kesihatan dan penyakit.
Nutrition is the study of nutrients in food, how the body uses
them, and the relationship between diet, health, and disease.

Anda akan belajar …/You will learn …

Kelas makanan Sistem pencernaan Penyerapan makanan

Classes of food makanan Absorption of food
Human digestive system

Kepentingan gizi Pencernaan makanan Penyerapan semula

seimbang Digestion of food air dan penyahtinjaan
Importance of a Reabsorption of water
balanced diet and defecation

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 NOTA BESTARI
Kelas Makanan
1. Karbohidrat dan lemak terdiri daripada unsur karbon,
hidrogen dan oksigen.
2. Terdapat tiga jenis karbohidrat yang utama, iaitu kanji,
glikogen dan selulosa.
3. Protein terdiri daripada unsur karbon, hidrogen,
oksigen dan nitrogen. Sesetengah protein juga
mempunyai fosforus dan sulfur.
4. Protein digunakan untuk membina tisu badan,
mensintesis enzim, hormon dan antibodi.
5. Vitamin dikelaskan kepada dua kumpulan, iaitu
vitamin larut air (vitamin B dan C) dan vitamin larut
lemak (vitamin A, D, E dan K).
Kepentingan Gizi Seimbang
1. Gizi seimbang ialah makanan yang terdiri daripada
semua kelas makanan dalam kuantiti yang betul.
2. Faktor yang mempengaruhi gizi seimbang ialah umur, saiz
badan, jantina, pekerjaan, iklim dan keadaan kesihatan.
Sistem Pencernaan Manusia
1. Pencernaan ialah proses penguraian makanan yang
kompleks atau besar kepada molekul yang lebih kecil
yang boleh larut dan sedia diserap oleh badan.
2. Pencernaan berlaku dalam dua peringkat:
(a) Pencernaan fizikal – pemecahan makanan yang
besar kepada cebisan lebih kecil dengan bantuan
gigi, lidah dan air liur.
(b) Pencernaan kimia – penguraian molekul-molekul
kompleks makanan kepada molekul-molekul
ringkas dengan bantuan enzim.
Pencernaan Makanan
Jenis enzim yang dirembeskan dan makanan yang dicerna:
(a) Mulut – amilase liur (kanji → maltosa)
(b) Perut – protease dalam jus gaster (protein →
polipeptida)
(c) Duodenum – jus pankreas menghasilkan amilase
pankreas (kanji → maltosa), protease (polipeptida →
dipeptida) dan lipase (lemak → asid lemak + gliserol)
(d) Usus kecil – maltase (maltosa → glukosa) dan protease
(dipeptida → asid amino)
Penyerapan Makanan dan Penyahtinjaan
1. Penyerapan makanan ialah proses yang mana hasil
akhir pencernaan masuk ke dalam aliran darah melalui
dinding usus kecil.
2. Permukaan usus kecil adalah berlipat-lipat dan
diliputi oleh berjuta-juta vilus untuk menambah luas
permukaan.
3. Makanan yang tidak tercerna dalam usus besar disingkir-
kan sebagai najis atau tinja melalui proses penyahtinjaan.
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Classes of Food
1. Carbohydrates and fats are made up of carbon,
hydrogen and oxygen.
2. There are three main types of carbohydrates, i.e.
starch, glycogen and cellulose.
3. Proteins are made up of carbon, hydrogen, oxygen and
nitrogen. Some proteins also contain phosphorus and
BAB
sulphur.
4. Proteins are used for building body tissues, synthesising.
3
enzymes, hormones and antibodies.
5. Vitamins are classified into two groups, i.e. water-
soluble vitamins (vitamins B and C) and fat-soluble
vitamins (vitamins A, D, E and K).
Importance of a Balanced Diet
1. A balanced diet is food that has all the classes of food
.
in the right quantities.
2. The factors that affect a balanced diet are age, body
size, gender, work, climate and the state of health.
Human Digestive System
1. Digestion is the break down of complex or large food
to smaller molecules that are soluble and ready to be
absorbed by the body.
2. Digestion takes place in two stages:
(a) Physical digestion – breaking down of large food
into smaller pieces with the help of teeth, tongue
and saliva.
(b) Chemical digestion – the breaking down of
complex food molecules into simple molecules
with the help of enzymes.
Digestion of Food
The types of enzymes secreted and the food digested:
(a) Mouth – salivary amylase (starch → maltose)
(b) Stomach – protease in the gastric juice (protein →
polypeptides)
(c) Duodenum – pancreatic juice produces
pancreatic amylase (starch → maltose),
protease (polypeptides → dipeptides) and lipase (fat
→ fatty acids + glycerol)
(d) Small intestine – maltase (maltose → glucose) and
protease (dipeptides → amino acids)
Absorption of Food and Defecation
1. Absorption of food is the process in which the end
products of digestion enter the bloodstream through
the walls of the small intestine.
2. The surface of the small intestine is folded and covered
with millions of villi to increase the surface area.
3. Undigested food in the large intestine is removed as
faeces through the process of defecation.
11/2/22 5:19 PM
 Standard Kandungan
3.1 Kelas makanan Tarikh:

3.1 AKTIVITI
PERBINCANGAN
Kelas makanan dan fungsinya
Classes of food and their functions Praktis Kendiri
PBD
Kontekstual

SP3.1.1 Buku teks m/s 46 – 50

Nyatakan kelas makanan berdasarkan fungsinya. Kemudian, kelaskan contoh-contoh makanan. TP2
State the classes of food based on their functions. Then, classify the examples of food.

Nasi/Rice Mentega/Butter Bayam/Spinach Susu/Milk Gula/Sugar

Minyak masak/Cooking oil Daging/Meat Putih telur/Egg white Roti/Bread Kiwi/Kiwi
Makanan laut/Seafood Betik/Papaya Ubi kentang/Potato Kekacang/Nuts Kubis/Cabbage

(b)
BAB

(a)

Protein/Protein
3

• Membina sel-sel baharu untuk menggantikan tisu yang

rosak dan untuk pertumbuhan/To build new cells to
Karbohidrat/Carbohydrate
replace damaged tissues and for growth
• Membekalkan tenaga
To supply energy Contoh/Examples:
Makanan laut, susu, putih telur, daging, kekacang
Contoh/Examples:
Seafood, milk, egg white, meat, nuts
Nasi, roti, ubi kentang, gula
Rice, bread, potato, sugar

(d)
(c)

Lemak/Fat
• Sebagai penebat haba dan
melindungi organ dalaman
As a heat insulator and to
protect the internal organs
Contoh/Examples:
Mentega, minyak masak
Butter, cooking oil
(e)
Air/Water
Vitamin, mineral
Vitamin, mineral
• Mengekalkan kesihatan
Kelas makanan badan
Food class To maintain good health
Pelawas/Fibre
• Merangsang proses
peristalsis
To stimulate peristalsis
• Sebagai pelarut bahan kimia,
mengangkut nutrien dan oksigen Contoh/Examples:
dan mengawal suhu badan Bayam, betik, kubis, kiwi
As a solvent for chemicals, to Spinach, papaya, cabbage, kiwi
transport nutrients and oxygen
and regulates body temperature

AKTIVITI HANDS-ON
Eksperimen Wajib 1: Menguji kehadiran kanji, glukosa, protein dan lemak (rujuk silang m.s.185 – 187).
Compulsory Experiment 1: To test for the starch, glucose, protein and fat (cross-reference pp. 185 – 187).

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 Tarikh:

3.2 AKTIVITI
PERBINCANGAN
Kepentingan nutrien
Importance of nutrients Nota Ekstra Praktis Kendiri
PBD
Kontekstual

SP3.1.1 Buku teks m/s 46 – 50

Andaikan anda seorang doktor. Anda dikehendaki menulis diagnosis penyakit (Dx). TP2
Imagine you were a doctor. You were required to write the diagnosis of the diseases (Dx).

Berdasarkan penyakit, nyatakan kekurangan nutrien bagi penyakit.

Based on the diseases, state the deficiency of nutrients.

Dx Vitamin Iodin/Iodine Kalium/Potassium

BAB
A/B/C/D/E/K Besi/Iron Natrium/Sodium
Kalsium/Calcium Protein/Protein Fosforus/Phosphorus Video

3
1 Gusi berdarah 2 Fungsi otot berkurangan 3
Bleeding gums Decreased muscle function
Normal Sel
darah
merah
Red
Anemia blood
Anaemia cell
Skurvi/Scurvy Beri-beri
Vitamin C Vitamin B Vitamin B, besi/iron

4 Sukar melihat dalam gelap 5 6

Difficulty seeing in the dark Bengkak
pada
kelenjar
tiroid
Swollen at
thyroid
gland
Rabun malam
Night blindness Kwasyiorkor/Kwashiorkor Goiter/Goiter
Vitamin A Protein/Protein Iodin/Iodine

7 8 9

Riket dan gigi rapuh Kekejangan otot

Rickets and brittle teeth Muscle cramp Darah lambat membeku
Prolonged bleeding
Vitamin D, kalsium, fosforus Natrium, kalium
Vitamin D, calcium, phosphorus Sodium, potassium Vitamin K

10 11 12
Tidak hamil
Tulang lemah No pregnancy
Weak bone

Osteoporosis/Osteoporosis Penyakit kulit/Skin diseases Kemandulan/Sterility

Kalsium/Calcium Vitamin A, vitamin D Vitamin E

Tandatangan/Signature
……………………….

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 Standard Kandungan
3.2 Kepentingan gizi seimbang Tarikh:

3.3 AKTIVITI
PERBINCANGAN
Gizi seimbang
Balanced diet Praktis Kendiri
PBD
Kontekstual
KBAT
Buku teks m/s 53 – 59
1 Apakah yang dimaksudkan dengan gizi seimbang? SP3.2.1 TP2
What is meant by a balanced diet?
Gizi yang mengandungi semua kelas makanan dalam kuantiti yang betul .
A diet that contains all the food classes in the right quantities.

2 Jadual di bawah menunjukkan nilai kalori dalam satu gram karbohidrat, protein dan lemak.
The table below shows the calorific values in one gram of carbohydrate, protein and fat.
BAB

Kelas makanan Karbohidrat Protein Lemak

Classes of food Carbohydrate Protein Fat
3

Nilai kalori makanan per gram (kJ)

17.2 22.2 38.5
Calorific values of the food per gram (kJ)

Seorang budak lelaki mengambil 100 g karbohidrat, 60 g protein dan 5 g lemak sebagai sarapan
paginya.
A boy took 100 g of carbohydrate, 60 g of protein and 5 g of fat as his breakfast.
Hitung nilai kalori yang telah diambil oleh budak lelaki itu untuk sarapan paginya.
Calculate the calorific value taken by the boy for his breakfast. SP3.2.2 TP3/KBAT
Nilai kalori/Calorific value = (17.2 × 100) + (22.2 × 60) + (38.5 × 5)
= 3 244.5 kJ

3 Tandakan ( ✓ ) golongan individu yang memerlukan lebih banyak tenaga dalam kehidupan harian.
Berikan sebab dengan memilih jawapan yang betul. SP3.2.2 TP2
Mark ( ✓ ) the individual that needs more energy in daily life. Give reasons by choosing the correct answer.

(a) Umur/Age: (d) Jantina/Gender:

Orang muda Orang tua Lelaki Perempuan
✓ ✓
Young people Old people Men Women

Orang muda (kurang, lebih) aktif. Lelaki melakukan aktiviti yang lebih (ringan,
Young people are (less, more) active. berat)./Men do more (light, heavy) activities

(b) Keadaan kesihatan/State of health: (e) Iklim/Climate:

Orang sihat Orang sakit Iklim panas Iklim sejuk
✓ ✓
Healthy people Sick people Hot climate Cold climate

Orang sakit memerlukan (kurang, lebih) (Kurang, Lebih) tenaga diperlukan untuk
tenaga untuk menentang penyakit. mengekalkan suhu badan di tempat sejuk.
Sick people need (less, more) energy to fight (Less, More) energy is needed to maintain the
diseases. body temperature in a cold place.

(c) Saiz badan/Body size: (f) Pekerjaan/Work:

Besar Kecil Kerja berat Kerja ringan
✓ ✓
Large Small Heavy work Light work

Kadar metabolisme badan besar lebih Kerja berat memerlukan (kurang, lebih)
(rendah, tinggi)./The metabolic rate of a large tenaga untuk dilakukan./Heavy work needs
body is (lower, higher). (less, more) energy to perform.

AKTIVITI HANDS-ON
Pembelajaran Berasaskan Projek (PBP) 3: Masalah obesiti dalam kalangan murid (rujuk silang m.s. 181)
Project-based Learning (PBL) 3: Obesity problems among students (cross reference p. 182)

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 Standard Kandungan
3.3 Sistem pencernaan manusia Tarikh:

3.4 AKTIVITI
PERBINCANGAN
Sistem pencernaan manusia
Human digestive system Praktis Kendiri
PBD
Masteri

HEBAT Sains Modul 11 SP3.3.1 Buku teks m/s 60 – 63

Jawab soalan-soalan di bawah./Answer the questions below.
1 Pada rajah di bawah, label organ-organ dalam sistem pencernaan manusia menggunakan perkataan yang
diberi. TP1
On the diagram below, label the organs in human digestive system using the words given.

Mulut/Mouth Hati/Liver Duodenum/Duodenum

Esofagus/Oesophagus Rektum/Rectum Dubur/Anus
Duktus hempedu/Bile duct Usus besar/Large intestine Perut/Stomach

BAB
Pankreas/Pancreas Pundi hempedu/Gall bladder Usus kecil/Small intestine

3
(a) Mulut Kelenjar liur (g) Esofagus
Mouth Salivary glands
Oesophagus

(b) Pundi hempedu (h) Hati

Gall bladder Liver

(c) Duktus hempedu (i) Perut

Bile duct Stomach

(d) Duodenum (j) Pankreas

Duodenum Pancreas

(e) Usus kecil (k) Usus besar

Small intestine Large intestine

(f) Rektum (l) Dubur

Rectum Anus

2 Apakah yang dimaksudkan dengan pencernaan? TP2

What is meant by digestion?
Penguraian molekul makanan yang kompleks atau besar kepada molekul-molekul yang
lebih kecil supaya dapat melarut dan sedia diserap ke dalam sel-sel badan.
The breaking down of complex or large food molecules into smaller molecules
that are soluble and ready to be absorbed by the body cells.

3 Lengkapkan peta alir tentang pergerakan makanan dalam salur pencernaan manusia. TP2
Complete the flow map on the movement of food in the human digestive tract.

Mulut Esofagus Perut Duodenum

Mouth Oesophagus Stomach Duodenum

Usus kecil Usus besar Rektum Dubur

Small intestine Large intestine Rectum Anus

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 4 Nyatakan organ pencernaan berdasarkan fungsinya. TP2
State the digestive organs based on their functions.

Organ Fungsi
Organs Functions
(a) Mulut Memotong makanan menjadi serpihan kecil dan
Mouth mencernakan kanji
Cuts food into small pieces and digests starch
(b) Esofagus Menyalurkan bolus (gumpalan makanan) ke dalam perut
Oesophagus Channels bolus (lump of food) into the stomach
(c) Perut Pencernaan protein bermula
BAB

Stomach Starts the digestion of proteins

3

(d) Pankreas Merembeskan jus pankreas yang mengandungi enzim

Pancreas Secretes pancreatic juice containing enzymes
(e) Hati Menghasilkan hempedu untuk membaurkan (memecahkan)
Liver lemak/Produces bile to emulsify (break down) fats
(f) Pundi hempedu Menyimpan hempedu
Gall bladder Stores bile
(g) Usus kecil Mencerna karbohidrat, protein dan lemak serta menyerap
Small intestine makanan tercerna/Digests carbohydrates, proteins and fats and
absorbs digested food
(h) Usus besar Menyerap semula air
Large intestine Reabsorbs water
(i) Rektum Menyimpan tinja
Rectum Stores faeces
(j) Dubur Menyingkirkan tinja dari badan
Anus Removes faeces from the body

5 Rajah di bawah menunjukkan makanan ditolak di sepanjang salur pencernaan oleh otot dinding yang
mengecut dan mengendur secara bersilih ganti. Namakan proses yang berlaku. TP1
The diagram below shows that food is pushed along the digestive tract by the alternate contraction and
relaxation of the muscles of the wall. Name the process that takes place.

Proses/Process:
Dinding berotot salur pencernaan Makanan
Muscular wall of the digestive tract Food
Peristalsis/Peristalsis

6 Tandakan ( ✓ ) fungsi-fungsi asid hidroklorik yang dirembeskan oleh dinding perut. TP1
Mark ( ✓ ) the functions of the hydrochloric acid secreted by the wall of the stomach.
Memusnahkan bakteria
✓
Destroys bacteria Galeri Info
Menyediakan keadaan berasid untuk tindakan enzim Duodenum ialah bahagian
✓ pertama usus kecil.
Prepares an acidic medium for the action of enzymes
The duodenum is the first
Mencernakan protein part of the small intestine.
Digests proteins

Meneutralkan sifat alkali air liur dan menghentikan tindakan enzim amilase liur
✓
Neutralises the alkaline property of saliva and stops the action of salivary amylase

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 Tarikh:

3.5 EKSPERIMEN
INKUIRI
Tindakan enzim dalam air liur terhadap kanji
Action of the enzyme in saliva on starch
PBD
Penemuan
KBAT Inkuiri
SP3.3.1 Buku teks m/s 64 – 65
Tujuan Mengkaji tindakan enzim dalam air liur terhadap kanji
To study the action of the enzyme in saliva on starch

Bahan dan Larutan kanji 1%, larutan iodin, larutan Benedict, air liur, air, bikar 250 ml, termometer,
Radas penunu Bunsen, tungku kaki tiga, kasa dawai, silinder penyukat, tabung didih, penitis,
jubin putih
1% starch solution, iodine solution, Benedict’s solution, saliva, water, 250 ml beaker,
thermometer, Bunsen burner, tripod stand, wire gauze, measuring cylinder, boiling tube,

BAB
dropper, white tile

3
Termometer
Prosedur Thermometer

A B Ingat!
Penggunaan air sungai yang
Larutan kanji
sahaja berlebihan untuk pengairan atau
Starch solution penggunaan domestik akan
only mengurangkan air permukaan.
Larutan kanji + air liur
Starch solution + saliva Excessive use of river water for
Kukus air irrigation or domestic use will
Water bath reduce surface water.
(37ºC)

Panaskan
Heat

1 Masukkan 5 ml larutan kanji ke dalam dua tabung didih yang berlabel A dan B.
Pour 5 ml of starch solution into two boiling tubes labelled A and B.
2 Tambahkan kira-kira 2 ml air liur ke dalam tabung didih B dan goncang campuran
itu.
Add about 2 ml of saliva in boiling tube B and shake the mixture.
3 Titiskan beberapa titik larutan daripada tabung didih A dan B
Drip a few drops of solution from boiling tubes A and B
(a) ke atas jubin putih dan titiskan dengan beberapa titik larutan iodin.
onto white tiles and add a few drops of iodine solution.
(b) ke dalam tabung didih dan panaskan dengan larutan Benedict di dalam kukus air.
into a boiling tube and heat with Benedict’s solution in a water bath.
4 Catatkan pemerhatian anda./Record your observations.
5 Kemudian, panaskan kedua-dua tabung didih bersama kandungannya di dalam kukus
air pada suhu 37oC selama 15 minit.
Then, heat both boiling tubes and their contents in a water bath at a temperature of
37°C for 15 minutes.
6 Ulang langkah 3 bagi larutan dalam tabung didih A dan B pada akhir aktiviti.
Repeat step 3 for the solutions in boiling tubes A and B at the end of the activity.

Galeri Info
t
&O[JN
EBMBN
BJS
MJVS
UFSEJSJ
EBSJQBEB
QSPUFJO
EBO
BLBO
UFSNVTOBI
KJLB
EJEJEJILBO
The enzyme in saliva is made of protein and will be destroyed if it is boiled.
t
3FNCFTBO
BTJE
IJESPLMPSJL
ZBOH
CFSMFCJIBO
BLBO
NFOZFCBCLBO
HBTUSJL
5BIVLBI
BOEB
CBIBXB
HBTUSJL
BEBMBI

BLJCBU
EBSJQBEB
EJOEJOH
QFSVU
ZBOH
UFSLBLJT
PMFI
BTJE
The excessive secretion of hydrochloric acid causes gastric pains. Did you know that gastric pains are the result of the
stomach wall being corroded by acid?

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 Pemerhatian Awal aktiviti
Tabung didih Ujian makanan Akhir aktiviti
Beginning of the
Boiling tube Food test End of the activity
activity
A Ujian iodin Biru tua Biru tua
Larutan kanji Iodine test Dark blue Dark blue
sahaja
Starch solution Ujian Benedict Tiada perubahan Tiada perubahan
only Benedict’s test No change No change

Ujian iodin Biru tua Tiada perubahan

B
Iodine test Dark blue No change
BAB

Larutan kanji +
air liur
Ujian Benedict Tiada perubahan Mendakan merah
Starch solution
3

Benedict’s test No change bata

+ saliva
Brick-red precipitate

Perbincangan 1 Berdasarkan pemerhatian, tandakan ( ✓ ) jika kelas makanan itu hadir dan ( ✗ ) jika
kelas makanan itu tidak hadir./Based on the observations, mark ( ✓ ) if the class of food
is present and ( ✗ ) if the class of food is not present. TP2

Awal aktiviti
Akhir aktiviti
Beginning of the
Tabung didih End of the activity
activity
Boiling tube
Kanji Gula Kanji Gula
Starch Sugar Starch Sugar
(A) Larutan kanji sahaja
✓ ✗ ✓ ✗
Starch solution only
(B) Larutan kanji + air liur
✓ ✗ ✗ ✓
Starch solution + saliva

2 Bagaimanakah enzim dalam air liur di dalam tabung didih B bertindak terhadap kanji?
How does the enzyme in the saliva in boiling tube B act on the starch? TP2
Enzim menguraikan kanji kepada maltosa (gula) .

The enzyme breaks down starch into maltose (sugar) .

3 Tandakan ( ✓ ) enzim dalam air liur yang mencernakan kanji. TP1
Mark ( ✓ ) the enzyme contained in saliva which digests starch.
Protease Amilase liur Lipase
Protease
✓ Salivary amylase Lipase
4 Apakah fungsi tabung didih A?/What is the function of boiling tube A?
Bertindak sebagai kawalan/It acts as a control

5 Bahagian salur pencernaan manusia yang manakah berlakunya pencernaan (analogi)

yang ditunjukkan di dalam tabung didih B?/What is the part of the human digestive tract
in which the digestion (analogy) shown in boiling tube B takes place? TP2
Mulut/The mouth

6 Mengapakah suhu air perlu dikekalkan pada 37ºC? TP2

Why should the temperature of water be maintained at 37ºC?
37ºC ialah suhu optimum bagi enzim, iaitu suhu badan manusia.
37ºC is the optimum temperature for enzymes, i.e. the body temperature of
humans.

Enzim yang terdapat dalam air liur mencernakan kanji kepada maltosa .
Kesimpulan
The enzyme present in saliva digests starch into maltose .

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 Tarikh:

3.6 AKTIVITI
PERBINCANGAN
Pengukuhan kefahaman
Reinforcement of knowledge Praktis Kendiri
PBD
Masteri

SP3.3.1 Buku teks m/s 62 – 64

1 Label organ pencernaan manusia dan isi tempat kosong dengan perkataan yang sesuai. TP2
Label the human digestive organs and fill in the blanks with suitable words.

(a) Mulut/Mouth (b) Esofagus/Oesophagus

(i) Enzim yang terlibat:
Enzyme involved
Amilase liur (c) Perut/Stomach

BAB
Salivary amylase (i) Jus gaster mengandungi
enzim protease dan
(ii) Pencernaan makanan:

3
Food digestion asid hidroklorik .
Kanji/Starch → Gastric juice contains
maltosa/maltose protease enzyme and
hydrochloric acid .
(ii) Pencernaan makanan:
(e) Usus kecil/Small intestine Food digestion
(i) Fungsi/Function: Protein → polipeptida
Menyerap makanan polypeptides
tercerna.
To absorb digested
food.
(ii) Hasil akhir pencernaan:
Final products of
digestion
Karbohidrat/
Carbohydrate:
Glukosa/Glucose, (d) Pankreas/Pancreas
Protein/Protein: (i) Jus pankreas mengandungi enzim
amilase pankreas , protease dan
Asid amino/Amino acids
lipase .
Lemak/Fat:
Pancreatic juice contains enzymes of
Asid lemak
pancreatic amylase , protease and
dan gliserol/Fatty acids
lipase .
and glycerol
(ii) Pencernaan makanan di duodenum:
Food digestion in duodenum
Kanji/Starch → maltosa/maltose
(f) Usus besar/Large intestine Polipeptida/Polypeptides → Dipeptida
Fungsi/Function: Dipeptides
Menyerap semula air . Lemak/Fat → asid lemak/fatty acid +
To reabsorb water . gliserol/glycerol

2 Tandakan ( ✓ ) dua organ dalam salur pencernaan di mana pencernaan makanan tidak berlaku.
Tick ( ✓ ) two organs of the digestive tract in which the digestion of food does not take place. TP1
Mulut Esofagus Usus besar Perut
Mouth
✓ Oesophagus
✓ Large intestine Stomach

AKTIVITI HANDS-ON
Eksperimen Wajib 2: Proses penyerapan hasil pencernaan (rujuk silang m.s. 189 – 190).
Compulsory Experiment 2: The absorption process of digested products (cross reference pp. 189 – 190).

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 Tarikh:

3.7 AKTIVITI
PERBINCANGAN
Asimilasi, penyerapan semula air dan penyahtinjaan
Assimilation, reabsorption of water and defecation Nota Ekstra Praktis Kendiri
PBD
Masteri

Buku teks m/s 66, 68 – 69

1 Rajah di bawah menunjukkan struktur suatu vilus.
The diagram below shows a structure of villus.

Dinding usus kecil

Wall of the small intestine
Y

X
3 BAB

Apakah struktur yang berlabel X dan Y? SP3.4.1 TP1

What are the structures labelled X and Y?
X: Lakteal/Lacteal Y: Kapilari darah/Blood capillary

2 Tandakan ( ✓ ) dua sistem badan yang terlibat pada makanan di usus kecil sehingga di sel-sel badan.
Mark ( ✓ ) two body systems involved on food in small intestine until in body cells. SP3.4.2 TP1
Sistem perkumuhan Sistem pencernaan Sistem peredaran darah
Excretory system
✓ Digestive system
✓ Blood circulatory system

3 Apakah nama proses pengagihan hasil akhir pencernaan bagi kegunaan sel-sel badan seperti
pembentukan sel-sel baharu, untuk respirasi dan pengawalan suhu badan? SP3.4.2 TP1
What is name of the process which distributes the final products of digestion for the use of body cells
such as the formation of new cells, for respiration and regulation of body temperature?
Asimilasi/Assimilation

4 Padankan hasil akhir pencernaan dengan kegunaannya dalam proses asimilasi. SP3.4.2 TP2
Match the end products of digestion with their uses in the process of assimilation.

(a) Asid amino Bergabung untuk membentuk lemak

Amino acid Combine to form fat
(b) Glukosa Membina komponen sel-sel
Glucose Builds component of cells

(c) Asid lemak dan gliserol Menghasilkan tenaga dalam proses respirasi
Fatty acid and glycerol Produces energy in the respiration process

5 Namakan proses penyingkiran tinja (makanan tidak tercerna) daripada badan. SP3.4.3 TP1
Name the process of removing faeces (undigested food) from the body.
Penyahtinjaan/Defecation

6 (a) Azlan menghadapi kesukaran menyingkirkan tinja dari rektum. Nyatakan keadaan itu. SP3.4.3 TP2
Azlan has difficulty in removing faeces from the rectum. State the condition.
Sembelit/Constipation

(b) Cadangkan dua cara untuk mengatasi masalah yang dinyatakan di 6(a). SP3.4.3 TP2
Suggest two ways to overcome the problem stated in 6(a).
Minum banyak air dan makan lebih banyak buah-buahan serta sayur-sayuran
Drink more water and eat more fruits and vegetables

Ingat!
Penyerapan semula air ke dalam usus besar dapat mengekalkan keseimbangan bendalir dalam badan.

The reabsorption of water into large intestine is able to maintain the balance of fluids in the body.

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 PRAKTIS KE ARAH UASA 3
Arahan: Jawab semua soalan.
Instructions: Answer all questions.
Bahagian A/Section A
1 Antara makanan yang berikut, 3 Makanan yang manakah Jenis Nilai kalori
yang manakah boleh membantu mengandungi kandungan makanan kJ/100 g
pergerakan makanan di karbohidrat yang tinggi?

BAB
Type of Calorific
sepanjang usus kecil? Which food has a high content food value kJ/100 g
Which of the following food can of carbohydrate?

3
help the movement of food along I Nasi/Rice Nasi/Rice 1500
the small intestine? II Roti/Bread Telur ayam
A Ikan/Fish III Tomato/Tomato 700
Chicken egg
B Susu/Milk IV Ikan/Fish
Pisang
C Sayur-sayuran/Vegetables A I dan II 350
Banana
D Daging/Meat I and II
B III dan IV Seorang murid bersarapan pagi
2 Antara proses berikut, yang III and IV dengan mengambil 200 g nasi,
manakah menyebabkan per- C II dan III 100 g telur ayam dan 50 g
gerakan makanan melalui usus? II and III pisang. Hitung nilai kalori yang
Which of the following causes D I dan IV telah diambil oleh murid itu
the movement of food through I and IV untuk sarapan paginya.
the intestine? A student had 200 g rice, 100 g
A Asimilasi 4 Jadual di sebelah menunjukkan chicken egg and 50 g banana as his
Assimilation tiga jenis makanan dan nilai breakfast. Calculate the calorific
B Respirasi kalori dalam 100 g makanan itu. value taken by the student for his
Respiration The table next shows three types breakfast.
C Pencernaan/Digestion of food and their calorific values A 1275 kJ B 2375 kJ
D Peristalsis/Peristalsis in 100 g of the food mentioned. C 2550 kJ D 3875 kJ

Bahagian B/Section B
1 (a) Gizi seimbang mengandungi nutrien daripada semua kelas makanan dalam kuantiti yang betul. Bulatkan
dua penyakit yang disebabkan oleh kekurangan kalium./A balanced diet contains nutrients from all the
classes of food in the right quantities. Circle two diseases caused by the lack of potassium.

Osteoporosis/Osteoporosis Kekejangan otot/Muscle cramp

Lumpuh/Paralysis Riket/Rickets

[2 markah/2 marks]
(b) Berdasarkan faktor penghubung yang diberi, lengkapkan peta titi di bawah tentang penyakit yang
disebabkan oleh kekurangan nutrien tertentu.
Based on the given relating factor, complete the bridge map below on the diseases caused by the deficiency of
certain nutrients.

Kekurangan (i) Vitamin D (ii) (iii) Vitamin C

Iodin Protein
menyebabkan Vitamin D Vitamin C
Iodine Protein
the deficiency causes
as as as
Faktor penghubung Riket (iv) Kwasyiorkor (v) Skurvi
Goiter
Relating factor Rickets Goitre Kwashiorkor Scurvy

Rajah 1/Diagram 1
[2 markah/2 marks]
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 Bahagian C/Section C
2 Mira membaca majalah dan menjumpai halaman mengenai nutrien makanan. Rajah 2 menunjukkan
sebahagian daripada kandungan majalah itu.
Mira read a magazine and came across a page about food nutrients. Diagram 2 shows a part of the content of
the magazine.

Sumber iodin/Sources of iodine Sumber besi/Sources of iron

3 BAB

Rajah 2/Diagram 2

(a) Lengkapkan Jadual 1.1 dengan nutrien yang betul.

Complete Table 1.1 with the correct nutrients.

Nutrien/Nutrient Fungsi/Function
(i) Besi Untuk membina hemoglobin dalam sel darah merah
Iron To buid haemoglobin in red blood cells
(ii) Iodin Membantu kelenjar tiroid untuk berfungsi dengan baik
Iodine Helps thyroid gland to function well
Jadual 1.1/Table 1.1
[2 markah/2 marks]
(b) Vitamin C diberikan kepada pesakit COVID-19 di hospital. Wajarkan kepentingan vitamin C kepada
pesakit tersebut. KBAT/Menganalisis
Vitamin C was given to COVID-19 patients in the hospital. Justify the importance of vitamin C to the patient.
Vitamin C dapat meningkatkan sistem pertahanan badan untuk melawan virus COVID-19 dalam badan
pesakit.
Vitamin C can boost up the body's defense system to fight the COVID-19 in the patient's body.
[2 markah/2 marks]
(c) Jadual 1.2 menunjukkan nilai kalori bagi tiga makanan yang terdapat dalam majalah itu.
Table 1.2 shows the calorific values of three foods found in the magazine.

Makanan Nasi Telur Ayam

Food Rice Egg Chicken

Makanan (kJ per 100 g)

Calorific value (kJ per 100 g) 1 500 600 827

Jadual 1.2/Table 1.2

Mira makan 100 g nasi, 50 g telur dan 100 g ayam semasa makan tengah hari. Hitung jumlah kalori
yang diambilnya.
Mira eats 100 g of rice, 50 g of egg and 100 g of chicken for her lunch. Calculate the total calorie taken.

Jumlah nilai kalori/Total calorific value = (1 × 1 500) + (0.5 × 600) + (1 × 827)

= 2 627 kJ

[2 markah/2 marks]

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