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Form 2 Science Chapter 2 (Part 1)

The document summarizes the seven main classes of food: carbohydrates, proteins, fats, vitamins, minerals, fiber, and water. It describes the sources and functions of each class. For example, carbohydrates like rice and potatoes provide energy, while proteins from foods like fish and eggs are needed for growth and cell repair. The document also outlines some key vitamins and minerals, their sources, and the effects of deficiencies. Food tests for starch, glucose, proteins, and fats are also summarized.

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19K views

Form 2 Science Chapter 2 (Part 1)

The document summarizes the seven main classes of food: carbohydrates, proteins, fats, vitamins, minerals, fiber, and water. It describes the sources and functions of each class. For example, carbohydrates like rice and potatoes provide energy, while proteins from foods like fish and eggs are needed for growth and cell repair. The document also outlines some key vitamins and minerals, their sources, and the effects of deficiencies. Food tests for starch, glucose, proteins, and fats are also summarized.

Uploaded by

qq235
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PDF, TXT or read online on Scribd
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Form 2 science

Chapter 2 (part 1)
Nutrition
2.1 Classes of Food
Why nutrition is important ?
• All living things need energy to continue their
life processes .
• This energy comes from the food we eat.
• Food is also needed for growing and repairing
worn-out body cells.
• Energy is released from food by the process of
respiration.
Carbon
Food oxygen Energy Water
dioxide
The food can be classified into seven
classes:

Carbohydrate Vitamins
Carbohydrate
• Sources:
Rice, potatoes, bread, flour

• Functions:
To provide energy
Proteins
• Sources:
fish, eggs, milk, beans

• Functions:
- For growth and the repair of worn- out cells.
- Prevent Kwashiorkor.
Fats
• Sources:
Cheese, butter, cooking oil, margarine

• Functions:
To provide twice as much heat energy as
carbohydrates and to insulate the body
against heat loss.
Vitamins
• Sources:
Fruits, vegetables

• Functions:
to maintain health and to prevent various
deficiency of disease.
Minerals

• Minerals are needed for normal growth and


development of the body. They are needed in
small quantities.

• Sources:
For eggs, milk, fish
Fibre or roughage
• Sources:
Vegetables, fruits, cereals

• Functions:
To prevent constipation and to help in
peristalsis.

Constipation = sembelit 便秘
Water
• Sources:
Water, fruits, beverages

• Functions:
To maintain the liquid condition of the cells
and medium of various chemical reactions.
Facts About Vitamins
Water •Vitamin B
soluble •Vitamin C
Vitamins
•Vitamin A
Fat •Vitamin D
soluble •Vitamin E
•Vitamin K
• Functions:
Promotes good night vision, maintains healthy
skin.
• Effect of deficiency:
Night blindness, dry scaly skin
• Functions:
Maintains healthy skin and nervous system.
• Effect of deficiency:
Beriberi, pellagra
• Functions:
Maintain healthy skin. It also promotes wound
healing.

• Effect of deficiency:
Scurvy, difficulty in healing wounds.
• Functions:
Helps the body absorb calcium and
phosphorus.

• Effect of deficiency:
Rickets
• Functions:
i) Helps in formation of red blood cells and
helps the body use vitamin K.
ii) Improve male fertility.
• Effect of deficiency:
Sterility Sterility = Kemandulan 不育症
• Functions:
Promotes blood clotting

• Effect of deficiency:
Blood unable to clot.
Calcium
• Sources:
Cheese, milk, eggs
• Functions:
Calcium helps form and maintain healthy
teeth and bones.
Helps blood clotting and construction of
muscles.
• Effects of deficiency:
Rickets, osteoporosis
Sodium

• Sources:
Common salt, salted eggs, soy sauce…
• Functions:
Regulate blood pressure , maintains the
function of muscles and nerves.
• Effects of deficiency:
Muscular cramps
Iron

• Sources:
Liver, eggs, spinach, lean red meat, salmon…
• Functions:
Formation of haemoglobin.
• Effects of deficiency:
Anaemia
Anaemia = anemia 贫血
Iodine

• Sources:
seafood, leafy vegetables

• Functions:
Synthesis of thyroxine ( hormone that increases the
rate of cell metabolism and regulates growth)

• Effects of deficiency:
Goitre
Phosphorus

• Sources:
Milk, cheese, eggs, meat, vegetable…

• Functions:
Formation of bones and teeth.

• Effects of deficiency
Rickets
Potassium

• Sources:
meat, nuts, bananas…
• Functions:
Maintain body fluid, proper function of nerves,
regulation of heartbeat.
• Effects of deficiency:
Weak muscles, paralysis

Paralysis is loss of muscle function for one or more muscles.


Food tests

1.Test For Starch


2.Test for Glucose
3.Test for protein
4.Test for fats
Test for starch
(a) Add a few drops of iodine solution to a test
tube containing 3 ml of starch solution.
(b) The starch solution turns dark blue in colour.
Test for glucose
(a) Add about 1 ml of Benedict's solution to a
test tube containing 3 ml of glucose solution.
(b) Heat the mixture in the test tube using a
water bath.
(c) A brick-red precipitate is formed.
Test for proteins
(a) Add a few drops of Millon's reagent to a test
tube containing 3 ml of albumen solution.
(Albumen contains proteins)
(b) Heat the mixture in the test tube using a water
bath.
(c) A red precipitate is formed.
Test for fats
• Pour about 20 mm (depth) ethanol in to test
tube
• Add one drop of vegetable oil, and shake the
tube sideways until the oil dissolves in the
alcohol.
• Add 2ml of water in the test tube.

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