Topic 2 Nutrition

2.1 Classes Of Food

ITeach Science Form 2

Topic 2 Nutrition

Classes Of Food

Source of energy to
perform physical work

Growth

Makes new cell

Importance
Of Food

Source of heat to warm

body

Maintains a healthy body

Repairs and replaces

damaged tissues

ITeach Science Form 2

Topik 2 Nutrisi

Kelas-kelas Makanan

Sumber tenaga untuk

menjalankan aktiviti fizikal

Menghasilkan sel-sel
baru

Pertumbuhan
Kepentingan
Makanan

Mengekalkan badan
yang sihat

Sumber haba untuk

memanaskan badan

Membaiki dan menggantikan

tisu-tosu rosak

ITeach Sains Tingkatan 2

Topic 2 Nutrition

Classes Of Food
Classes Of Food

Carbohydrates
Carbohydrates

Minerals
Minerals

ITeach Science Form 2

Fats
Fats

Proteins
Proteins

Water
Water

Vitamins
Vitamins

Fibre
Fibre

Topik 2 Nutrisi

Kelas Kelas Makanan

Kelas Kelas Makanan

Karbohidrat
Karbohidrat

Lemak
Lemak

Mineral
Mineral

ITeach Sains Tingkatan 2

Protein
Protein

Air
Air

Vitamin
Vitamin

Serat
Serat

Topic 2 Nutrition

Classes Of Food
Main supplier of energy for activities.
Made up of carbon, hydrogen and oxygen.

Carbobyhdrates

Starch

Stored
in
leaves, stems,
fruits,
and
roots of plants.
Examples: rice,
bread, potatoes

ITeach Science Form 2

Glucogen

Stored in liver
and muscles.

Cellulose

In plant
walls.

Sugars
cell

Readily
dissolve
water.

in

Examples:
honey,
sugar
cane, fruits.

Topik 2 Nutrisi

Kelas Kelas Makanan

Sumber utama tenaga untuk aktiviti fizikal
Terdiri daripada karbon, hidrogen dan oksigen

Karbohidrat

Kanji
Disimpan
dalam
daun,
batang, buah
dan
akar
tumbuhan
Contoh: nasi,
roti, kentang

ITeach Sains Tingkatan 2

Gula

Selulosa

Terdapat pada
dinding
sel
tumbuhan.

Sedia
larut
dalam air.
Contoh: madu,
tebu,
buahbuahan.

Topic 2 Nutrition

Classes Of Food
For growth of new cells.
To repair damaged tissues.
To form enzymes, antibodies, hormones, bones, muscles.
Funtion
Proteins

Source
energy.

ITeach Science Form 2

of

Organic compounds
made up of elements
carbon,
hydrogen,
oxygen, and nitrogen.

Example: meat, fish,

nuts.

Topik 2 Nutrisi

Kelas Kelas Makanan

Untuk pertumbuhan sel-sel baru.
Untuk membaiki tisu-tisu rosak.
Untuk menghasilkan enzim, antibodi, hormon, tulang dan
otot
Fungsi
Protein

Sumber tenaga.

ITeach Sains Tingkatan 2

Sebatian organik yang

terdiri daripada unsur
karbon,
hidrogen,
oksigen dan nitrogen.

Contoh:
daging,
ikan, kacang.

Topic 2 Nutrition

Classes Of Food
Keeps us warm.
Protect organ from damage.
Transport vitamins A, D, E and K.
Funtion
Fats

Compounds
made up of
carbon,
hydrogen, and
oxygen.

ITeach Science Form 2

Store
under
the skin and
around
organs.

Made up of
smaller units
of fatty acids.

Example:
butter,
egg
yolk, beef.

Topik 2 Nutrisi

Kelas Kelas Makanan

Mengekalkan haba dalam badan.
Melindungi organ daripada kerosakan.
Mengangkut vitamin A, D, E dan K.
Fungsi
Lemak

Sebatian yang
terdiri daripada
unsur karbon,
hidrogen dan
oksigen.

ITeach Sains Tingkatan 2

Store
under
the skin and
around
organs.

Terdiri
daripada unitunit kecil asid
lemak.

Contoh:
mentega,
kuning telur,
daging.

Topic 2 Nutrition

Classes Of Food
Vitamins

Vitamin

Source

Carrot, liver, fish liver oil

and green vegetables.

Vitamin
B

Source
Eggs, milk,
meat, yeast
and cereals

B
C
A
D
K
E
C

Function

Eggs,
milk,fruits
meat, yeast
Fresh
and
Made
Vegetable
Carrot,
by
liver,
in
our
the
oil,
fishbody
liver
human
whole
oil
in
and
cereals
vegetables.
intestines,
grains,
and greenalso
sunlight,
vegetables.
also found
found
nuts,
in
Freash
fruits
and
egg
wheatgerm.
milk,
eggs,
yolk,
fish
liver
green
oil.
vegetables.
vegetables.

Made by our body in

sunlight, also found in
milk, eggs, fish liver oil.

Vegetable oil,
grains,
wheatgerm.

whole
nuts,

Made in the human

intestines, also found in
egg
yolk,
green
vegetables.

ITeach Science Form 2

Deficiency disease

For night vision

Healthy skin

Night blindness
Skin infections

Release Function
energy
from
carbohdrates.
Healthy nervous system.
Healthy skin energy
Release
from
Healing
ofvision
wounds
carbohdrates.
Strong
For
night
bones
and
teeth.
May
be of
needed
blood.
reproduction.
Clotting
Formation
of redforblood
cells.
Healthy
Hepls
to
fight
against
diseases.
to diseases
system.
Resistance
Healthy
skin
Healingnervous
of wounds
Healthy
skin to diseases
Resistance
Formation of red blood cells.
Strong bones and teeth.

May
be
needed
reproduction.
Hepls to
diseases.

fight

Clotting of blood.

for

Deficiency
Beri-beri disease
Anaemia
Beriberi
Scurvy
(soft
(bleeding
bones
Rickets
Night
blindness
Prolonged
Sterility.
bleeding
and
gums)
dental decay)
Anaemia
Skin
infections
Scurvy
(bleeding
gums)
Rickets (soft bones
and dental decay)
Sterility.

against
Prolonged bleeding

Topik 2 Nutrisi

Kelas Kelas Makanan

Vitamin

Vitamin

Sumber

Lobak
merah,
hati,
minyak
ikan
dan
sayuran
hijau.
Sumber
Telur, susu, daging, yis
dan bijirin.

Vitamin
B
B
C
D
A
E
K
C
D

Telur,
susu, daging, dan
yis
Buah-buahan
Dihasilkan
Lobak
Minyak
sayuran,
merah,
dalam
oleh
tubuh
usus,
bijirin
hati,
dan
bijirin.
sayuran
hijau
juga
denganterdapat
minyak
penuh,
kacang
ikan
kehadiran
dalam
dan
Buah-buahan
dan
kuning
cahayagandum.
sayuran
germa
hijau.
matahari,
telur
juga
dan
sayuran hijau.
sayuran
terdapat hijau.
dalam susu,
telur dan minyak ikan.
Dihasilkan oleh tubuh
dengan
kehariran
cahaya matahari, juga
terdapat dalam susu,
telur dan minyak ikan.
Minyak sayuran, bijirin
penuh, kacang dan
germa gandum.
Dihasilkan dalam usus
manusia, juga terdapat
dalam
kuning telur,
sayuran hijau.

ITeach Sains Tingkatan 2

Fungsi

Penyakit

Penglihatan malam
Kesihatan kulit

Rabun malam
Jangkitan kulit

Fungsi
Membebaskan
tenaga
daripada karbohidrat.
Kesihatan sistem saraf.
Kesihatan kulit
Membebaskan
tenaga
Menyembuhkan
luka
daripada
Gigi
Penglihatan
Diperlukan
dan
tulang
malam
dalam
menjadi
sistem
lebih
darah.
karbohidrat
Pembekuan
Pembentukan
sel darah merah.
kuat.
pembiakan
Meningkatkan
Menyembuhkan
luka. tahan
Kesihatan
sistem
saraf.
kulit daya
Kesihatan
Membantu
melawan
penyakit
Meningkatkan
Kesihatan
kulit daya tahan
penyakit.
penyakit
Pembentukan
sel darah merah.
Tulang dan gigi kuat.

Diperlukan
pembiakan

dalam

sistem

Membantu melawan penyakit.

Pembekuan darah.

Kekurangan
Penyakit
Beri-beri
Anemia
Skurvi
(gusi
Riket
Rabun
Beriberi
(tulang
malamlembut
Pendarahan
Kemandulan
berdarah)
gigi rosak)
berterusan
dan
Jangkitan
Anemia
Skurvi kulit (gusi
berdarah)
Riket (tulang lembut
dan gigi rosak)

Kemandulan.

Pendarahan
berterusan

Topic 2 Nutrition

Classes Of Food
Minerals Mineral
Mineral

Source
Source

Sodium

Phosphorus
Calcium
Phosphorus
Potassium
Iodine
Sodium
Iron

Inorganic subtances needed in small quantity for healthy growth and

development.

Table
meat.

salt,

Function
Function

cheese,

Eggs, meat, milk,

Cheese,
milk, eggs,
Eggs, meat,
milk,
cheese,
Meat,
nuts,
Seafood,
iodised
Table
Meat,
salt,
eggs,
cheese,
green
green,
vegetables.
cheese, vegetables.
vegetables.
bananas.
salt
meat.
vegetables.
green

Maintains body fluid

Proper functioning of nerves

Deficiency disease
Deficiency disease
Muscular cramps

Rickets
Strong bones and teeth
Rickets
Maintains
Strong
bones
body
and
fluid.
teeth.
Weak
Strong bones and teeth
Ricketsmuscles

Needed
to
make
Goitre
(swelling
Maintains
body
to
fluid
form
Muscular
Anaemia
cramps
Weakness
Muscle
contraction
Muscle
contraction
Weakness

Blood
clotting.
Proper
functioning
of Osteoporosis
hormones
of inthe
of
the thyroid
haemoglobin
redthyroid
blood
Paralysis
Proper
functioning
of
Stores
Stores
energy
energy
nerves
Muscle
and
nerve Prolonged
gland.
gland in the
cells.
nerves
Needed to form haemoglobin Anaemia
bleeding
neck).
activities.
Regulation
of heartbeat
in red blood cells.
Muscular cramps

Iron

Meat, eggs,
vegetables.

Iodine

Seafood, iodised salt

Needed to make hormones of

the thyroid gland.

Goitre (swelling of
the thyroid gland
in the neck).

Potassium

Meat, nuts, bananas.

Maintains body fluid.

Proper functioning of nerves
Regulation of heartbeat

Weak muscles
Paralysis

Calcium

Cheese, milk, eggs,

green, vegetables.

Strong bones and teeth.

Blood clotting.
Muscle and nerve activities.

Rickets
Osteoporosis
Prolonged bleeding
Muscular cramps

ITeach Science Form 2

Topik 2 Nutrisi

Kelas Kelas Makanan

Bahan inorganik yang diperlukan dalam kuantiti yang kecil untuk
kesihatan pertumbuhan dan perkembangan tubuh badan.

Mineral Mineral
Mineral
Natrium

Fosforus
Fosforus
Kalsium
Kalium
Iodin
Natrium
Zat
besi

Sumber
Sumber
Source

Garam,
daging.

keju

dan

Telur, daging, susu,

Telur, daging,
susu,
Keju,
susu,
telur
keju
dan
sayuran.
Daging,
kacang
Makanan
laut,
Garam,
Daging,
keju
telur
dan,
keju sayuran
dan sayuran.
dan
hijau.
pisang.
garam
daging.beriodin
sayuran
hijau.

Zat besi

Daging,
sayurang hijau.

telur,

Iodin

Makanan laut, garam

beriodin.

Kalium

Daging,
pisang.

Kalsium

Keju, susu, telur dan

sayuran hijau.

kacang,

Fungsi
Fungsi
Function

Mengekalkan cecair dalam

badan.
Memperbaiki fungsi saraf
Gigi dan tulang kuat
Riket
Gigi dan
Riket lemah
Gigi
Mengekalkan
dantulang
tulangkuat
cecair
kuat. dalam Riket
Otot
Diperlukan
untuk Lemah
Goiter
Mengekalkan
cecair
Otot
Anemia
kejang
Pengecutan otot
Lemah
Pengecutan
otot
badan

Pembekuan
darah.
Osteoporosis
hormon
oleh (Pembengkakan
dalam
badan.
hemoglobin
Lumpuh
penghasilan
Menyimpan
tenaga
Menyimpan
tenaga
Memperbaiki
fungsi
saraf

ototfungsi
dan
saraf.
kelenjar
tiroid.
kelenjar
tiroid
dalam
sel
darah
merah.
Pendarahan
Diperlukan
untuk
penghasilan
Anemia
Kesihatan
Memperbaiki
saraf.
berterusan
hemoglobin dalam denyutan
sel darah
pada leher)
Pengawalaturan
merah.
Kekejangan otot
jantung
Diperlukan untuk penghasilan Goiter
hormon oleh kelenjar tiroid.
(Pembengkakan
kelenjar
tiroid
pada leher)
Mengekalkan cecair dalam
Otot lemah
badan.
Memperbaiki fungsi saraf
Lumpuh
Pengawalaturan
denyutang
jantung
Riket Otot kejang
Gigi dan tulang kuat.
Blood clotting.
Kesihatan otot dan saraf.

ITeach Sains Tingkatan 2

Penyakit
Penyakit
kekurangan
Deficiency
disease
kekurangan
Otot kejang

Osteoporosis
Pendarahan
berterusan

Topic 2 Nutrition

Classes Of Food
Stimulates peristalsis.
Prevents constipation
Funtion
Fibre

Made up of
cellulose
from
plant
cell walls.

ITeach Science Form 2

Cannot
digested
body.

be
by

Hold water to
make faeces
soft.

Example:
vegetables,
fruits,
wholemeal
products.

Topik 2 Nutrisi

Kelas Kelas Makanan

Merangsang peristalsis
Menghalang sembelit
Fungsi
Serat

Terdiri daripada
selulosa yang
ditemui
pada
dinding
sel
tumbuhan

ITeach Sains Tingkatan 2

Tidak boleh
dicernakan
badan.

Menyimpan
air
untuk
menjadikan
najis lembut.

Contoh:
Sayuran,
buah, produk
gandum.

Topic 2 Nutrition

Classes Of Food
Dissolves chemicals in our body.
Regulates body temperature.
Funtion
Water

70% of
weight.

ITeach Science Form 2

body

Main
component
of
blood and body
fluid.

Example: Juice,
starfruit,
watermelon,
water.

Topik 2 Nutrisi

Kelas Kelas Makanan

Melarutkan bahan kimia dalam badan.
Mengawal suhu badan.
Fungsi
Air

70% daripada
berat badan.

ITeach Sains Tingkatan 2

Komponen
utama
darah
dan
cecair
dalam badan.

Contoh:
Jus,
belimbing,
tembikai, air.

Topic 2 Nutrition

Classes Of Food
Food Test

ITeach Science Form 2

Food Test
Test
Food

Presence Of
Of
Presence
Food
Food

Test Result
Result
Test

Iodine Test
Test
Iodine

Starch
Starch
(Carbohydrates)
(Carbohydrates)

Starch solution
solution
Starch
becomes bluebluebecomes
black
black

Benedicts
Benedicts
Test
Test

Glucose
Glucose
(Carbohydrates)
(Carbohydrates)

Brick-red
Brick-red
precipitate is
is
precipitate
formed
formed

Millions
Millions
Test
Test

Protein
Protein

Brick-red
Brick-red
precipitate is
is
precipitate
formed
formed

Emulsion
Emulsion
Test
Test

Fats
Fats

milky solution
solution
AAmilky
is formed
formed
is

Topik 2 Nutrisi

Kelas Kelas Makanan

Ujian Makanan

ITeach Sains Tingkatan 2

Ujian
Ujian
Makanan
Makanan

Kehadiran
Kehadiran
Kelas Makanan
Makanan
Kelas

Keputusan
Keputusan
Ujian
Ujian

Ujian Iodin
Iodin
Ujian

Kanji
Kanji
(Karbohidrat)
(Karbohidrat)

Larutan kanji
kanji
Larutan
bertukar biru
biru
bertukar
gelap
gelap

Ujian
Ujian
Benedict
Benedict

Glukosa
Glukosa
(Karbohidrat)
(Karbohidrat)

Mendakan merah
merah
Mendakan
bata terhasil
terhasil
bata

Ujian
Ujian
Millon
Millon

Protein
Protein

Mendakan merah
merah
Mendakan
bata terhasil
terhasil
bata

Ujian
Ujian
Emulsi
Emulsi

Lemak
Lemak

Larutan bersusu
bersusu
Larutan
terbentuk
terbentuk

Topic 2 Nutrition

2.2 The Importance Of A Balanced Diet

ITeach Science Form 2

Topic 2 Nutrition

The Importance Of A Balanced Diet

Balanced Diet
Diet
Balanced

Eat
sparingly
Eat
moderately
Eat
generously
Eat liberally

ITeach Science Form 2

Tostay
stay healthy
healthy
To

Contains right
right amounts
amounts of
of all
all 77 classes
classes
Contains
of food.
food.
of

Differ for
for each
each individual.
individual.
Differ

Topik 2 Nutrisi

Kepentingan Gizi Seimbang

Gizi Seimbang
Seimbang
Gizi

Makan
dengan
sedikit
Makan
dengan
sederhana
Makan
dengan
banyak
Makan
dengan
bebas
ITeach Sains Tingkatan 2

Untuk kekal
kekal sihat
sihat
Untuk

Mengandungi kesemua
kesemua 77 kelas
kelas
Mengandungi
makanan dalam
dalam jumlah
jumlah yang
yang betul
betul
makanan

Berlainan bagi
bagi setiap
setiap individu
individu
Berlainan

Topic 2 Nutrition

The Importance Of A Balanced Diet

Factors Determining A Persons Balanced Diet
Man needs more energy
because
Bigger size and weight
More active

Body size

A person with
bigger body size
needs more energy
because of higher
metabolism rate

Sex

Factors Affecting
Calories
Requirements

Environment

A person staying in
cold country needs
more energy because
of heat loss

Jogging
compare
needs
to more
sleeping
energy
ITeach Science Form 2

Age

State of health

Children and teenagers

need more energy because
Rapid growth
High metabolism rate

Physical
activity

A person who
work heavily needs
more energy

Patient needs more

energy to fight
disease

Topik 2 Nutrisi

Kepentingan Gizi Seimbang

Faktor Faktor Yang Menentukan Gizi Seimbang Seseorang
Lelaki
memerlukan
lebih
tenaga kerana
Saiz dan berat yang lebih
besar
Lebih aktif

Jantina

Saiz badan
Seseorang yang bersaiz
besar memerlukan
tenaga yang lebih banyak
kerana kadar
metabolisma
yang lebih tinggi

Umur

Faktor Yang
Mempengaruhi
Pengambilan Kalori

Persekitaran

Seseorang yang tinggal

di negara sejuk
memerlukan tenaga yang
lebih banyak
kerana kehilangan haba

Joging
Berbanding
memerlukan
tidurlebih tenaga
ITeach Sains Tingkatan 2

Keadaan
kesihatan

Kanak-kanak dan remaja

memerlukan lebih tenaga
kerana
Pertumbuhan badan
Kadar metabolisma
tinggi
Aktiviti fizikal

Seseorang yang
bekerja lebih berat
memerlukan
tenaga yang lebih
banyak

Pesakit memerlukan
tenaga yang lebih
banyak untuk melawan
penyakit

Topic 2 Nutrition

Classes Of Food
Calorific Value Of Food

The calorific
calorific value
value of
of food
food is
is the
the amount
amount of
of energy
energy released
released from
from one
one gram
gram of
of
The
food.
food.
Unit : kJ/g or kcal/g
1 calorie (cal) = 4.2 joule (J)
Energy Value
Value Of
Of Carbohydrates,
Carbohydrates, Proteins
Proteins And
And
Energy
Fats
Fats

ITeach Science Form 2

Carbohydrates
Carbohydrates

17 kJ
kJ gg-1-1
17

Proteins
Proteins

18 kJ
kJ gg-1-1
18

Fats
Fats

39 kJ
kJ gg-1-1
39

Topik 2 Nutrisi

Kelas Kelas Makanan

Nilai Kalori Makanan

Nilai kalori
kalori makanan
makanan ialah
ialah kuantiti
kuantiti tenaga
tenaga yang
yang dibebaskan
dibebaskan daripada
daripada satu
satu gram
gram
Nilai
makanan.
makanan.
Unit : kJ/g or kcal/g
1 kalori(kal) = 4.2 joule (J)
Nilai tenaga
tenaga Dalam
Dalam Karbohidrat,
Karbohidrat, Protein
Protein Dan
Dan
Nilai
Lemak
Lemak

ITeach Sains Tingkatan 2

Karbohidrat
Karbohidrat

17 kJ
kJ gg-1-1
17

Protein
Protein

18 kJ
kJ gg-1-1
18

Lemak
Lemak

39 kJ
kJ gg-1-1
39

Topic 2 Nutrition

Classes Of Food
Examples Of Calorific Values Of
Some Food

Fried egg
egg ::
Fried
944 kJ
kJ
944
Banana:
Banana:
318 kJ
kJ
318
Rice:
Rice:
1510 kJ
kJ
1510
Roasted chicken
chicken ::
Roasted
944 kJ
kJ
944
Canned sardine:
sardine:
Canned
1192 kJ
kJ
1192

ITeach Science Form 2

Topik 2 Nutrisi

Kelas - Kelas Makanan

Contoh Nilai Kalori Beberapa
Makanan

Telur goreng:
goreng:
Telur
944 kJ
kJ
944
Pisang:
Pisang:
318 kJ
kJ
318
Nasi:
Nasi:
1510 kJ
kJ
1510
Ayam panggang:
panggang:
Ayam
944 kJ
kJ
944
Sardin dalam
dalam tin:
tin:
Sardin
1192 kJ
kJ
1192

ITeach Sains Tingkatan 2

Topic 2 Nutrition

2.3 Human Digestive System

ITeach Science Form 2

Topic 2 Nutrition

Human Digestive System

Digestion

To break down large food molecules to smaller food molecules, thus easily absorbed by
the body.

Large Food Molecules

Smaller Food Molecules

Starch

Maltose Glucose

Protein

Polypeptides/Pepton
Amino acids

Fats

Fatty acids

Glycerol

Begins at the mouth and ends at the anus.

Consists of physical digestion and chemical digestion.

Enzymes are substances needed to speed up the chemical digestion.

ITeach Science Form 2

Topik 2 Nutrisi

Sistem Pencernaan Manusia

Pencernaan

Memecahkan molekul makanan bersaiz besar menjadi molekul-molekul makanan

bersaiz kecil supaya mudah diserap badan.

Molekul makanan bersaiz besar

Molekul makanan bersaiz kecil

Kanji

Maltosa Glukosa

Protein

Polipeptida/Pepton
Amino acid

Lemak

Asid lemak

Gliserol

Bermula di mulut dan berakhir di dubur

Terdiri daripada pencernaan fizikal dan pencernaan kimia

Enzim ialah bahan yang diperlukan untuk mempercepatkan pencernaan kimia.

ITeach Sains Tingkatan 2

Topic 2 Nutrition

Human Digestive System

The Digestive Processes

Oesophagus

Mouth
Physical digestion
Chemical digestion

Amylase (in saliva) + Starch Maltose

Salivary
glands

Peristalsis moves the bolus

(chewed food) towards the
stomach.
Wall dilates

Duodenum
Bolus

Chemical digestion

Bile
- Emulsifies fats
- Neutralises chyme

Chemical digestion

Stomach
Chemical digestion

Pancreatic juice
- Amylase
- Protease
- Lipase

Small intestine (lower part)

Intestinal juice
- Maltase
- Protease
- Lipase

ITeach Science Form 2

Movement
of food

Gall
bladder

Gastric juice
- Kills bacteria
- Activates protease

Protease
- Breaks down proteins

Produces chyme
(semi solid food)

Appendix

Topik 2 Nutrisi

Sistem Pencernaan Manusia

Proses Pencernaan

Esofagus

Mulut
Pencernaan fizikal
Pencernaan kimia

Amilase (dalam air liur) + Kanji Maltosa

Makanan

Kelenjar
liur

Peristalsis
menggerakkan
bolus (makanan dikunyah) ke
arah perut.
Dinding
mengembang

Duodenum
Pencernaan kimia

Esofagus

Hempedu
- Mengemulsi lemak
- Meneautralkan kim
Jus pankreas
- Amilase
- Protease
- Lipase

Paruparu

ITeach Sains Tingkatan 2

Paruparu
Pundi
hempedu

Pencernaan kimia
Jus usus
- Maltase
- Protease
- Lipase

Pergerakan
makanan

Perut

Usus kecil (bahagian bawah)

Bolus

Jus gastrik
- Membunuh bakteria
- Mengaktifkan protease

Protease
- Memecahkan protein

Menghasilkan kim
(makanan separa pepejal)

Diafragma
Perut Appendiks

Topic 2 Nutrition

Human Digestive System

Summary Of Enzymes Reaction

Starch

Protein

Fats

Polypeptides

Amylase

Protease

Lipase

Protease

Carbohydrase
Maltose
Maltase
ITeach Science Form 2

Maltose

Polypeptides

Fatty acids

Amino acids

Glucose

Topik 2 Nutrisi

Sistem Pencernaan Manusia

Ringkasan Tindak Balas Enzim

Kanji

Protein

Lemak

Polipeptida

Amilase

Protease

Lipase

Protease

Karbohidrase
Maltosa
Maltase
ITeach Sains Tingkatan 2

Maltosa

Polipeptida

Asid lemak

Asid amino

Glukosa

Topic 2 Nutrition

2.4 Absorption Of Digested Food

ITeach Science Form 2

Topic 2 Nutrition

Absorption Of Digested Food

Absorption Of
Of Digestion
Digestion Food
Food
Absorption

Digested food
food is
is
Digested
absorbed by
by ville,
ville, the
the
absorbed
small
projections
small
projections
covering the
the inner
inner
covering
surface of
of small
small
surface
intestine.
intestine.
a

Absorption process
process is
is
Absorption
done quickly
quickly into
into
done
blood stream
stream via
via
blood
diffusion.
diffusion.

Thin wall of villus

Wall of small
intestine

Then, the
the absorbed
absorbed
Then,
nutrients are
are sent
sent to
to
nutrients
liver, follow
follow by
by the
the
liver,
heart.
heart.

b
Heart
Liver

Blood
capillaries
Villus
ITeach Science Form 2

Lacteal

To the
rest of the body
Small intestine

Topik 2 Nutrisi

Penyerapan Makanan Tercerna

Penyerapan Makanan
Makanan Tercerna
Tercerna
Penyerapan

Makanan
tercerna
Makanan
tercerna
diserap vilus,
vilus, unjuran
unjuran
diserap
kecil
meliputi
kecil
meliputi
permukaan
dalam
permukaan
dalam
usus kecil.
kecil.
usus

Proses penyerapan
penyerapan
Proses
makanan tercerna
tercerna ke
ke
makanan
dalam salur
salur darah
darah
dalam
berlaku
melalui
berlaku
melalui
proses resapan.
resapan.
proses

Dinding vilus yang nipis

Dinding usus kecil

Kemudian, nutriennutrienKemudian,
nutrien yang
yang diserap
diserap
nutrien
dihantar ke
ke hati
hati dan
dan
dihantar
diikuti jantung.
jantung.
diikuti

b
Jantung
Hati

Kapilari
darah
Vilus
ITeach Sains Tingkatan 2

Lakteal

Ke bahagian
badan yang lain
Usus kecil

Topic 2 Nutrition

2.5 Reabsorption Of Water

ITeach Science Form 2

Topic 2 Nutrition

Reabsorption Of Water
Reabsorption Of Water

Water, vitamins and dissolved minerals are absorbed at the large intestine.

Defecation

Undigested food are expelled through the anus.

Large
intestine

Small
intestine

Faeces

Appendix
Anus
ITeach Science Form 2

Rectum

Topik 2 Nutrisi

Penyerapan Semula Air

Penyerapan Semula Air

Air, vitamin dan mineral terlarut diserap di usus besar.

Penyahtinjaan

Makanan tak tercerna disingkirkan melalui dubur.

Usus
besar

Usus kecil

Najis

Appendiks
Dubur
ITeach Sains Tingkatan 2

Rektum

Topic 2 Nutrition

2.6 Healthy Eating Habits

ITeach Science Form 2

Topic 2 Nutrition

Healthy Eating Habits

Healthy Eat

Eat variety of foods according to food pyramid.

Eat in moderation and balanced with physical activity.

Eat nutritious food.

Chew food properly to avoid indigestion.

ITeach Science Form 2

Topik 2 Nutrisi

Tabiat Makanan Yang Sihat

Tabiat Makanan Yang Sihat

Ambil pelbagai jenis makanan mengikut piramid makanan.

Makanan mesti dimakan secara sederhana dan seimbang dengan aktiviti

fizikal.
Makan makanan berkhasiat.

Makanan perlu dikunyah dengan betul untuk mengelakkan ketidakhadaman

ITeach Sains Tingkatan 2

The End

i - Teach