FOOD and DIGESTION

FOOD and
DIGESTION
Science Grade 8
Tuty Siswanti, M.Pd.
What Will You Learn in This Chapter?
• Identify the different types of nutrients and their functions.

• Identify what makes a balanced diet and understand the effects of
malnutrition.
• Understand how food is digested and the role of enzymes in
digestion.
• Recognise the organs of the alimentary canal and their functions.
2.1 Nutrients in Food
2.2 A Balanced Diet
2.3 Digestion
2.4 The Human Digestive

System
At the end of this section, you should be able

to answer the following questions:
What is the importance

of food?
What are the
different types of
nutrients in food?
What is energy
value?
Why is water
important?
Science Ahead Stage 8

Food and its functions

What kinds of food do you eat every day?
Food provides us with
• energy to do work and carry out life processes;

• materials needed for the growth of new cells and tissues;
• materials needed for the repair of damaged cells and tissues;
• substances that our body needs to maintain good health and
resist diseases.

What are the different types of nutrients in food?

Food stores energy and contains essential nutrients that our body
needs.
Water is also essential for our body.

Carbohydrates
• Carbohydrates include
starch and sugars.
• Carbohydrates supply
energy.
• Examples of
carbohydrates are rice,
noodles and bread.

Starch
Which foods in these

meals are rich in starch?
• Rice, noodles, bread, potatoes, cereals,

yam, cassava and grains are rich in starch.
How do we know if the food or
drink contains starch?
• Iodine solution is used to test for the

presence of starch in food.
• The solution is brown and turns blue-black

when starch is present.
Sugars
• Sugars are found in fruit, candies, cakes and soft
drinks.
Excess carbohydrates in our body are
converted into fats and stored in our body.
How do we know if the food or drink contains sugar?

• Benedict’s solution is used to test
for the presence of glucose,
a simple sugar.
• The solution is blue. When it is

mixed with glucose and heated,
an orange-red precipitate is formed.

Proteins
Name foods that are rich in proteins.
• Foods that are rich in proteins include
fish, meat, eggs, cheese, nuts, beans
and milk.
• The main function of proteins is to make
cells, tissues, enzymes and hormones.
• Proteins also supply us with energy.
• Proteins are essential for the growth
and repair of worn-out parts of the body.
• Growing children need plenty of
proteins.

Fats
Name foods rich in fats.
• Fats from animals can be found in

butter, ghee, cheese, cream, milk,
fatty meat and fish.
• Fats from plants can be found in
nuts, margarine and cooking oils.
• Fats can be stored in our body.
• Fats serve as a supply of energy when food

consumption is low.
• Fats keep us warm and absorb nutrients

such as fat-soluble vitamins.
Vitamins
Why should we eat vegetables?
• Vegetables contain nutrients called vitamins.

• Small amounts of vitamins are needed for good health and
growth.
• Some vitamins are soluble in water and some are soluble in
fat.
• Water-soluble vitamins such as vitamins B1 and C should be
taken regularly because they are not stored in the body.
• Fat-soluble vitamins such as vitamins A, D, E and K are
stored in fat tissues.
• Excess vitamins in the body can be toxic.

…Vitamins
• Different vitamins have different functions and come
from different sources.
• A lack of vitamins can lead to health problems and
diseases.
Vitamin Functions Deficiency Sources

problems
A • For maintaining • Dry and • Carrots,
healthy skin scaly skin pumpkins,
• For maintaining • Night green
good eyesight blindness vegetables
, eggs,
fish, dairy
products

…Vitamins
problems
B1 • For releasing • Beriberi • Yeast,
energy from (a disease wholegrain
carbohydrates affecting cereals,
• For proper the nerves peas
functioning of the and
heart and muscles)
nervous system
C • For healthy teeth • Scurvy (a • Citrus fruits
and gums disease (e.g.
• For absorption of that can oranges,
iron (a type of lead to lemons,
mineral) swollen and limes)
bleeding
gums)
…Vitamins
problems
C • For healing of • Lowers • Tomatoes,
wounds and the ability pawpaw,
preventing of the guavas,
infections body to green
• For formation of fight vegetables
collagen (a protein infections
in connective • Easy
tissues) to hold bruising
cells together
Mouth of a person suffering

from scurvy

…Vitamins
problems
D • For growth • Rickets • Dairy
and (a disease products,
development that can lead eggs, liver
of bones and to stunted • Produced
teeth growth and when
softening of sunlight
bones and falls on our
teeth) skin.
A child suffering from rickets

…Vitamins
problems
E • For • Muscle • Vegetable
protecting weakness oil, wheat
cells and • Difficulty in germ,
vital tissues walking or nuts, egg
coordination yolk
K • For clotting • Easy • Vegetable
of blood bruising s, liver
• Prolonged • Bacteria in
bleeding the gut

Minerals
• We need tiny amounts of minerals for proper development
and each mineral has a different function.
Mineral Functions Deficiency Food sources

problems
Calcium • For building • Brittle teeth Dairy products,

strong and tooth green
bones and decay vegetables,
teeth • Brittle and eggs
• For muscle thin bones
growth and that
contraction fracture
• For clotting easily
of blood

…Minerals

problems
Iron • For formation • Anaemia Liver, meat,
of (causes eggs, green
haemoglobin tiredness vegetables
(the red and lack of
pigment in red energy)
blood cells)
Sodium • Fatigue Common salt
• For regulating • Muscle (sodium
our body fluids cramps chloride)
• Confusion

…Minerals
problems
Iodine • For formation • Goitre (the Seafood,
of hormones swelling of seaweed,
in the thyroid the thyroid green
gland (an gland) vegetables,
organ in the table salt
neck) (which often
has iodine
added to it)
Person suffering from goitre

Fibre
• Fibre or roughage is made up of cellulose that
cannot be broken down by our body.
• It passes through and leaves our body in the form of
faeces.
• The right amount of fibre in our meals keeps the
intestines healthy and working properly.
Can you name foods that

are rich in fibre?
Fruits, vegetables, brown rice

and wholemeal bread are
examples of foods that are rich
in fibre.

Energy values of different nutrients

Energy value is the amount of energy stored in food.
• Carbohydrates do not
have the highest energy
value, but they are the
first source of energy
the body uses.
• Fats are used when the
carbohydrates in our
Energy values of carbohydrates, proteins and fats
body are used up.
• Proteins are used to supply the body with energy when
carbohydrates and fats are not available.
• Muscles will break down if proteins are used as energy source.

Why is water important?
• Water makes up about 60% to 70% of our body mass.
• Water is needed for breaking down food, dissolving
nutrients and transporting them around the body.
• Water is the main component of cells and blood plasma.
• Chemical reactions can only take place in the
cytoplasm of cells that contains enough water.
• The body loses water through sweat, urine and the air
we breathe out. The water lost needs to be replaced.
• An average person needs six to eight glasses of water
each day. Eating food that is high in water content, such
as juicy fruits also helps to obtain water.

Key Points
• Food provides us with
- energy to do work and carry out life processes;
- materials needed for the growth of new cells and
tissues;
- materials needed for the repair of damaged cells and
tissues;
- substances that the body needs to maintain good
health and resist diseases.
• Most food contains a mix of different types of nutrients
such as carbohydrates, proteins, fats, vitamins, minerals
and fibre.
• Carbohydrates include starch and sugars. They supply
most of the energy needed by the body.

….Key Points
• Proteins are needed to make cells, tissues, enzymes and
hormones.
• Fats serve as a reserve supply of energy and keep us warm.
• Vitamins are needed in small amounts by the body for good
health and growth.
• Minerals are needed by the body in tiny amounts for growth
and development.
• Fibre is made up of cellulose that cannot be broken down by
the body.
• The amount of energy stored in food is known as the energy
value.
• Water is needed for various life processes and chemical
reactions in the body, such as digestion and transportation of
nutrients.
Chapter 2 Food and Digestion
2.2 A Balanced Diet
2.3 Digestion
2.4 The Human Digestive System

2.2 A Balanced Diet
What is a varied diet?
Do you eat a variety of food every day?
How much do you eat at each meal?
• Diet refers to the food and drink a person usually

consumes.
• A varied diet contains different types of food that

supplies us with energy and nutrients needed by
our body.

2.2 A Balanced Diet
At the end of this section, you should be able to

answer the following questions:
What is a balanced
diet?
What is malnutrition?
What happens if our body

takes in more energy
than what is used up?

2.2 A Balanced Diet
Different people have different energy needs

How much energy do you need daily?

2.2 A Balanced Diet
What is a balanced diet?

A balanced diet
contains the right
amounts of
carbohydrates,
proteins, fats,
vitamins,
minerals, fibre
and water to
meet the
nutritional and
energy needs of
our body.

2.2 A Balanced Diet
Malnutrition
• Malnutrition refers to too much or too little intake of
energy or nutrients.
• Carbohydrates that are not used up are stored in the

body as fats, which can lead to obesity.
• Obesity is linked to heart disease, diabetes and
high blood pressure.
• High blood pressure can lead to diseases such as
stroke and kidney failure.

2.2 A Balanced Diet
Malnutrition (cont’d)
• Not eating enough can lead to deficiency
problems.
• Anorexia is a condition in which a person
refuses to eat or eats very little for fear of
gaining weight.
• People suffering from anorexia starve
themselves on purpose and exercise
excessively. They suffer from weakness,
fatigue and deficiency problems.
• A severe lack of proteins in the diet can
result in a disease called kwashiorkor in
children. This is common in areas with
famine.
2.2 A Balanced Diet
Key Points
• The energy needs of people are different.
• A balanced diet contains the right amount of carbohydrates,
proteins, fats, vitamins, minerals, fibre and water to meet the
needs of our body.
• Malnutrition, which refers to too much or too little intake of
energy and nutrients, can arise if our diet is not balanced.
• If our body takes in more energy than is used up, it stores the
extra energy as fat. Too much fat can lead to obesity and related
problems.
• Not eating enough can lead to deficiency problems.

Key points to take note of when writing/editing a Science

textbook
2.2 A Balanced Diet
2.3 Digestion

2.3 Digestion
What is digestion?
Imagine you have just eaten a slice

of cake. Does the cake still look the
same in your mouth and stomach?
• The food that we eat is broken down

into smaller pieces so that it can be
absorbed by the body.
• Nutrients in food need to reach the

the cells in our body before they can
be used.

2.3 Digestion

What is digestion?
What is the
difference between
physical digestion
and chemical
digestion?
Why must food be
digested?

2.3 Digestion
What is digestion? (cont’d)
• Large and insoluble molecules, such as starch,

proteins and fats cannot pass through the cell
membranes into our cells.
• The molecule is the smallest particle in a substance

that has the chemical properties of that substance.
• Digestion is the process of breaking down food into

smaller, soluble molecules. Digestion can be physical
or chemical.

2.3 Digestion
Physical digestion
What happens to food in physical digestion?
• In physical digestion, big pieces of food
are broken down into smaller pieces.
• There is no change in the molecules, so

no chemical reaction takes place.
• Incisors cut and slice

food into small pieces.
• Molar teeth crush small

pieces of food.

2.3 Digestion
Chemical digestion
What happens in chemical digestion?
• Large food molecules are broken down into smaller
molecules, forming a new molecule.
• Chemical digestion involves chemical reactions.
starch molecule
• Glucose molecules are small enough to pass through

the wall of the small intestine into the bloodstream.
• The blood carries the glucose molecules to different
parts of the body.
2.3 Digestion
Enzymes
• Enzymes are special proteins produced by the body that speed
up chemical digestion.
• Substances that speed up specific chemical reactions are called
catalysts.
• Enzymes are biological catalysts.
• Enzymes that speed up digestion are called digestive enzymes.
• Different digestive enzymes break down nutrients into smaller
and soluble molecules during digestion.

2.3 Digestion
Action of enzyme on a starch molecule

2.3 Digestion
Key
• Pointsis the breakdown of large insoluble molecules into smaller
Digestion
soluble ones.
• Food must be digested because most food molecules are too large
or insoluble to pass through the cell membranes into cells.
• Physical digestion is the breakdown of big pieces of food into
smaller pieces. It does not involve chemical reactions.
• Chemical digestion is the breakdown of large food molecules into
smaller ones. It involves chemical reactions.
• Enzymes are biological catalysts produced by the body that speed

up certain chemical reactions in the body.
• Digestive enzymes help in digestion. For example, the digestive
enzyme salivary amylase breaks down starch into maltose.
Key points
2.1 toNutrients
takeinnote
Food of when writing/editing a Science
textbook2.2 A Balanced Diet
2.3 Digestion

What are the parts of the human

digestive system?
mouth
• The human digestive
oesophagus
system is made up
of the alimentary
canal or gut, the
liver, the pancreas, liver stomach
and the gall
bladder. small
intestine
• The alimentary canal large

rectum intestine
is a continuous tube
that begins in the
mouth and ends at
the anus.

What are the organs

in the human
digestive system?
What happens to
food in each part of
the alimentary
canal?
Why must food be
digested?

Mouth
Digestion of food starts in the mouth.
Parts Function
Teeth The teeth break up food into smaller
pieces. This increases the surface area of
the food for the digestive enzymes to act
on.
Salivary The salivary glands produce saliva in or
glands around the mouth. The saliva contains the
digestive enzyme salivary amylase.
Salivary amylase breaks down large starch
molecules into smaller maltose molecules.
Tongue The tongue rolls the partially digested food
into small balls. These are then swallowed
and move into the oesophagus.

Oesophagus
• The oesophagus is a narrow tube with strong muscles in
its wall.
• The muscles contract and relax, producing wave-like
movements called peristalsis, which pushes the food
along the oesophagus to the stomach.
• No digestive enzymes are produced in the oesophagus.

Stomach
• The stomach is a muscular organ with glands in the
wall that secrete gastric juice.
• Gastric juice contains the following:
• Digestive enzymes called proteases, which
digest long protein chains into shorter protein
chains
• Hydrochloric acid, which helps proteases work
and kills unwanted bacteria
• Peristalsis in the stomach churns the food and

mixes it with gastric juice.
• Food turns into a semi-liquid mass called chyme and
is released in the small intestine in small amounts at
different time intervals. Science Ahead Stage 8
Small intestine
• The small intestine is a long muscular tube.

• These are the functions of the small intestine:
• It contracts and releases to mix the food with
more digestive juices to help digestion.
• It absorbs digested food, and some vitamins and
minerals into the bloodstream.
• Digestion of food ends in the small intestine.
• Excess water, remaining minerals and undigested
food such as fibre, are passed to the large intestine
by peristalsis.

Large intestine
Functions
Parts
Colon Absorbs excess water, and
remaining minerals and
vitamins produced by
bacteria in the large
intestine, such as vitamin K
Rectum Stores undigested contents
as faeces
Anus Expels faeces when the
ring-like muscles between
the rectum and anus relax

What happens in the small

intestine?
Food from the stomach enters the

duodenum a little at a time.
Bile produced by the liver is

squirted through the bile duct onto
the food. It breaks up large fat
droplets into smaller fat droplets.
Bile is stored in the gall bladder.

What happens in the small intestine? (cont’d)
Pancreatic juice from the pancreas and intestinal juice from

the small intestine contain the following enzymes to digest the
different nutrients in the small intestine:
• Lipase, which breaks down fats into simple units of fatty

acids and glycerol
• Proteases, which break down shortened protein chains
into small units of amino acids
• Carbohydrases, including amylase from the pancreas,
which break down partially digested carbohydrates into
simple sugars

Lipase breaks down fat molecules.

• Digested food molecules are absorbed into the bloodstream
through the villi.
• Villi are tiny finger-like projections on the inner wall of the
small intestine.
• They increase the surface area for the absorption of digested
food.
Some vitamins and minerals that are

small and do not need to be digested
are absorbed by the small intestine.
These are transported to the

various parts of the body by the
blood.

Key
Points
• The human digestive system consists of the alimentary
canal, the liver, the pancreas and the gall bladder. Digestion
of food starts in the mouth and ends in the small intestine.
• Salivary amylase in the mouth digests starch into maltose.
• The oesophagus pushes food down from the mouth into the
stomach by contracting and relaxing its muscular walls. This
movement is called peristalsis.
• Proteases in the gastric juice produced by the stomach
digest long protein chains into shorter protein chains.
Hydrochloric acid in the gastric juice activates the proteases
and kills bacteria.

Key Points (cont’d)
• Bile produced by the liver breaks up large fat droplets into

smaller fat droplets for the digestive enzymes in the small
intestine to act on.
• Pancreatic and intestinal juices in the small intestine contain
digestive enzymes which digest
- fats into fatty acids and glycerol;
- proteins into amino acids;
- starch into maltose;
- maltose into simple sugars.

Key Points (cont’d)
• Digested food, and some vitamins and minerals are

absorbed into the bloodstream through the wall of the small
intestine.
• Excess water, the remaining minerals and undigested food
such as fibre are passed into large intestine.
• Excess water, the remaining minerals and vitamins produced
by bacteria in the large intestine are absorbed into the
bloodstream. The undigested food is stored in the rectum and
passed out as faeces through the anus.

Chapter review and

extension
 Reflection (Workbook page 13)
 Review Questions (Student Book pages 34–35)
 Revision Worksheet 2 (Workbook pages 14–17)
 Think-tank (Student Book pages 36–37)

Acknowledgements
• Slide 2, food © Елена Ерёменко/123rf.com
• Slide 6, Chinese meal © Sergii Koval/123rf.com
• Slide 8, foods rich in starch © Robyn Mackenzie/123rf.com
• Slide 9, western meal © myviewpoint/123rf.com; Chinese meal © Sergii Koval/123rf.com; Pakistani meal ©
indianfoodimages/123rf.com
• Slide 10, plastic bottles © monticello/123rf.com; candies © Julia Sudnitskaya/123rf.com; cream cake © Unal
Ozmen/123rf.com
• Slide 11, foods rich in proteins © Antonina Vlasova/123rf.com
• Slide 12, milk jug © andreykuzmin/123rf.com; roasted chicken © magone/123rf.com; foods rich in fats © Antonina
Vlasova/123rf.com
• Slide 16, mouth of a person suffering from scurvy © ST. MARY'S HOSPITAL MEDICAL SCHOOL/Science Photo Library
• Slide 17, child suffering from rickets © Umeedhom/ https://commons.wikimedia.org/wiki/File:Rickets.jpg/ CC BY-SA 3.0
(https://creativecommons.org/licenses/by-sa/3.0/deed.en)
• Slide 21, person suffering from goitre, Photo 126949522 © Chormail/Dreamstime.com
• Slide 22, foods rich in fibre © Tatjana Baibakova/123rf.com
• Slide 32, obese man © ljupco/123rf.com
• Slide 33, thin woman © Peerayut Chanaium/123rf.com; child with kwashiorkor © Dr. Lyle
Conrad/https://commons.wikimedia.org/wiki/File:Starved_girl.jpg/Public Domain
• Slide 36, cake © Elena Veselova/123rf.com

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02
Resume
Jane Doe +34 654 321 432 | jane@freepik.com
“I always strive for excellence. I believe in the power of collaboration, and I love to build meaningful
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Education Experience
20XX- 20XX ●Communication 20XX- 20XX Health Coach Health Services
●Writing
Marketing Degree ●Leadership ● Tracking and analyzing nutritional counseling
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Diet planning
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Lifestyle and nutrition
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Education programs
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Table
Project title Skills Date Ref Category
Project 1 Diet planning Jan 2xxx [Link or reference] Health coach
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FOOD and DIGESTION

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FOOD and DIGESTION

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FOOD and

• Identify the different types of nutrients and their functions.

2.2 A Balanced Diet

2.4 The Human Digestive

At the end of this section, you should be able

What is the importance

Science Ahead Stage 8

Food and its functions

Food provides us with

• energy to do work and carry out life processes;

Science Ahead Stage 8

What are the different types of nutrients in food?

Water is also essential for our body.

Science Ahead Stage 8

Science Ahead Stage 8

Which foods in these

• Rice, noodles, bread, potatoes, cereals,

• Iodine solution is used to test for the

• The solution is brown and turns blue-black

How do we know if the food or drink contains sugar?

• The solution is blue. When it is

Science Ahead Stage 8

Science Ahead Stage 8

• Fats from animals can be found in

• Fats can be stored in our body.

• Fats serve as a supply of energy when food

• Fats keep us warm and absorb nutrients

• Vegetables contain nutrients called vitamins.

Science Ahead Stage 8

Vitamin Functions Deficiency Sources

Science Ahead Stage 8

Mouth of a person suffering

Science Ahead Stage 8

A child suffering from rickets

Science Ahead Stage 8

Science Ahead Stage 8

Mineral Functions Deficiency Food sources

Calcium • For building • Brittle teeth Dairy products,

Science Ahead Stage 8

Mineral Functions Deficiency Food sources

Science Ahead Stage 8

Science Ahead Stage 8

Can you name foods that

Fruits, vegetables, brown rice

Science Ahead Stage 8

Energy values of different nutrients

Science Ahead Stage 8

Science Ahead Stage 8

Science Ahead Stage 8

2.1 Nutrients in Food

2.2 A Balanced Diet

2.4 The Human Digestive System

Science Ahead Stage 8

What is a varied diet?

Do you eat a variety of food every day?

How much do you eat at each meal?

• Diet refers to the food and drink a person usually

• A varied diet contains different types of food that

Science Ahead Stage 8

At the end of this section, you should be able to

What happens if our body

Science Ahead Stage 8

Different people have different energy needs

Science Ahead Stage 8