2.

1 THE IMPORTANCE OF TAKING GOOD NUTRITION AND PRACTISING GOOD EATING HABITS

NUTRITION the intake of nutrients by living organisms Calorific value the amount of chemical energy stored in food - measured in calories cal or kilocalories kcal 1 calorie = 4.2 joule 1 kilocalorie = 4.2 kilojoule - Instrument bomb calorimeter

Calorific value of food = 4.2 x mass of water x rise in temperature

mass of food Example The calorific value of a food sample is determined by using a bomb calorimeter The results are as follows Mass of food sample = 10g Volume of water = 300cm3 Initial temperature of water = 28C Final temperature of water = 60C Solution Calorific value of food = 4.2 x mass of water x rise in temperature mass of food

= 4.2 x 300cm3 x 60C - 28C

10g = 4032 Jg-1 C-1

Total calories = calorific value x mass of + calorific value x mass of

of food A Example The table below shows the calorific values of three types of food Food Bread Half-boiled egg Milk Calorific value kJg-1 10.1 6.6 2.7 Ahmad takes 30g of bread 20g of half-boiled egg and 150g of milk in the morning. What is the total energy that he takes in food A of food B food B

Solution Total calories = 30 x 10.1 + 20 x 6.6 + 150 x 2.7 = 840 KJ

FACTORS THAT AFFECT OUR CALORIE REQUIREMENT FACTOR EXPLANATION Sex / Men require more energy than Gender women.Boys and girls use up about the same amount of energy Body A bigger person needs more energy size than smaller person. Age Children and young people generally need more energy. Old and aged people require comparatively less energy

FACTOR

EXPLANATION

State of health Weak and sick people use up less energy because they are less active Physical People do heavy and active work activities need more energy A pregnant mother / mother breast-feeding her baby requires more energy Temperature People living in cold countries of the need more energy to maintain surroundings body temperature

HEALTH PROBLEM RELATED TO NUTRITION AND EATING HABITS

AMALNUTRITION diet contains an insufficient or an excess amount of certain nutrients

Disease Kwashiokor
Scurvy Goitre Anaemia

Cause Lack of protein

Vit. C deficiency Iodine deficiency Iron deficiency

Symptom Pot-belly dry skin loss of muscle tissue low body weight
Bleeding gums Large swelling at the neck Pale appearance loss of appetite

Rickets

Vit.D deficiency

Bent legs due to weak bones Poor eyesight at night Weakness of the legs

Night-blindness Vit. A deficiency Beri-beri Vit. B deficiency

B Unhealthy eating habits DISEASE CAUSE ANOREXIA NERVOSA OBESITY

SYMPTOMS

Severe reduction in Very thin depressed food intake because of menstruation may stop the fear of being fat anaemia Excess intake of food Pot-belly high blood pressure high blood cholesterol diabetes Headache Difficulty in breathing chest pain
passing urine in large amounts but at short intervals easily tired blurred vision weight loss recurrent boils

HIGH BLOOD PRESSURE

Excess intake of salt

ARTERIOSCLEROSIS Excess intake of fat

DIABETES MELLITUS Excess intake of sugar Excessive thirst

Exercise 2.1
1. Name the classes of food which a) are the energy providers. b) do not contain any energy. 2. What are the factors affecting the calorie requirement of an individual? 3. ( a )What is malnutrition? ( b )Name e few health problems which are related to malnutrition.

2.2 THE NUTRIENT REQUIREMENTS OF PLANTS

A MACRONUTRIENTS Nutrients needed by plants in large quantities Ex carbon hydrogenoxygen nitrogen phosphorus potassium calcium magnesium and sulphur BMICRONUTRIENTS Nutrients needed by plants in small quantities Ex boron molybdenum zinc manganese copper and iron

MACRONUTRIENT S
NITROGEN

FUNCTIONS

EFFECT OF DEFICIENCY

To synthesize Yellowing of leaves lack ofchlorophyll chlorophyllenzymes and proteins chlorosis For building cytoplasm To carry out photosynthesis and respiration To synthesize proteins and building of plant cell membrane For the metabolism of proteins and carbohydrates Retard growth Leaves appear dark green with purple or red spots

PHOSPHORUS

POTASSIUM

Yellow patches formed in more mature leaves Dead tissue at tip and edges of leaves

Exercise 2.2
1. ( a ) Define what macronutrient are. ( b ) List any two macronutrients needed by plants. 2. ( a ) Define what micronutrient are. ( b ) List any two micronutrient needed by plants. 3. State one effect of deficiency for each of the following nutrients: a) Nitrogen ( c )Phosphorus b) potassium

23 THE NITROGEN CYCLE AND ITS IMPORTANCE

Nitrates are added to the soil by these processes

A

B Putrefaction decaying process

When plants are eaten by animals these proteins are digested and made into animals proteins in their body tissues When plants and animals die the proteins in their body tissues will be decomposed into ammonium compounds by decomposers such as bacteria and fungi

C Nitrification

Process which ammonium compounds produced can be oxidised into nitrates and nitrites This process performed by bacteria called nitrifying bacteria

Nitrogens are added to the air by process

Denitrification Process of breaking down nitrates into oxygen and nitrogen gas Performed by a bacteria called denitrifying bacteria

THE IMPORTANCE OF NITROGEN CYCLE

Ensure nitrogen and compounds of nitrogen are always present in an ecosystem Ensure the supply of nitrogen in the form of nitrates for plants Ensure that life in an ecosystem continues

Exercise 2.3
1. What role do the following bacteria play in the nitrogen cycle? a) Nitrogen fixing bacteria b) Nitrifying bacteria c) Denitrifying bacteria 2. What will happen to the proteins in the body tissues of plants and animals when they die? 3. Why do plants and animals need nitrogen element?