T2 bab 9

NUTRITION

1

Which ich foo food d py pyramid is the bes best gu guide ide to to pla plan n a balanc anced die diet? t?

PMR 2008

2

The calorific value of rice is 15 kJ/g. Calculate the calorific value in 100g of rice. A B C D

15 kJ 30 kJ 1500 kJ 3000 kJ PMR 2007

3

The diagram diagram shows shows organs organs in a human human digestiv digestive e system system..

Which of the following are the functions of J, K, L and M? J A B C D

To digest starch To digest starch To digest protein To digest protein

K To perform peristalsis To digest protein To perform peristalsis To digest starch

L To digest protein To digest fat To digest fat To perform peristalsis

M To digest fat To perform peristalsis To digest starch To digest fat PMR 2006

4

The diag diagram ram shows shows a boy who who is suffe suffering ring from from kwash kwashiork iorkor or diseas disease. e.

Which of the following is the cause of the disease? A B C D

Drinking too much water  Lack of prot rotein in the diet Lack of of ca calcium in th the diet Too mu much ca carbo rbohydra ydrate te in th the di diet PMR 2005

5

Which Which of of the the follow following ing pairs pairs of food food classe classes s and and examp examples les is not correct? Food class A B C D

Protein Carbohydrate Roughage Fat

Example Chicken meat Noodles Papaya Potato PMR 2004

1

Figure 1.1 shows the human digestive system.( PMR 2004)

Figure 1.1 (a) (i) Label one of the following structures in Figure 1.1. Pancreas

Liver

Oesophagus

Mouth (1mark)

(ii) State one function of the structure in (a) (i). _________________________________________________________________  (1 mark) (b) A student carried out a food test on sample X. Table 1.2 shows the results of the test. Food test

Observation

Sample X is crushed and added with Millon's reagent

Red precipitate was formed

Sample X tested on filter  paper 

Grease spot was formed

Food class

 ___________________ 

 ___________________  TABLE 1.2

(i) Complete Table 1.2 by naming the food classes that are present in sample X. (1 mark) (ii) Explain what happens to the food sample X while it is inside structure Q. ___________________________________________________________________  (2 marks) (iii) State what happens to the final product in (b) (ii). __________________________________________________________________  __________________________________________________________________  (1 mark)

2

Figure 2.1 shows an experiment to study the action of saliva on starch. The result of the experiment after 30 minutes is shown in Table 2.2. ( PMR 2005)

Figure 2.1

Test tube X

Presence of starch No

Y

Yes

Table 2.2 Based on Figure 2.1 and Table 2.2, answer the following questions. (a) (i) Why must test tubes X and Y be kept in the water bath at 37oC? _________________________________________________________________  (1 mark) (ii) State the reason why there is no starch in test tube X. ________________________________________________________________  ________________________________________________________________  (2 marks) (iii) In which part of the alimentary canal does the same enzyme action occur as in the test tube X? ________________________________________________________________  (1 mark)

(b) Figure 2.2 shows pictures of several foods.

Figure 2.2 Based on the pictures, complete the table below by writing the different food classes and their food samples. Food classes

Food sample

(i) Carbohydrate

Bread

(ii) (ii) ____ ______ ____ ____ _____ _____ ____ ____ ____ _____ _____ ____ ____ __

____ ______ ____ ____ ____ _____ _____ _____ _____ ____ ____ ____ ____  __ 

(iii)____ (iii)_______ ______ _______ _______ _______ _______ ______ _______ ____

______ _________ ______ _______ ________ _______ ______ ______ ____  _ 

(iv)_______________________________

______________________________ 

(v)_____ (v)________ ______ _______ _______ _______ _______ _______ ______ __

______ _________ ______ _______ ________ _______ ______ ______ ____  _ 

(vi)____ (vi)_______ ______ _______ _______ ______ _______ _______ _______ ____

______ _________ ______ _______ ________ _______ ______ ______ ____  _ 

(5 marks)

NUTRITION ANSWER: 1. 2. 3. 4. 5.

C C A B D

Nutrition PMR 2004 1(a) (i) Label one of the following structures:Pancreas, liver, oesophagus or mouth (ii) State one function of the labelled structure. Pancreas : Secretes enzyme / examples of enzyme Secretes hormones / examples of hormone Liver : Produces bile / remove toxins from blood / changes excess amino acids to urea / changes glucose into glycogen Oesophagus : Moves the food from the mouth to the stomach Mouth : Churns food Starch is broken down by amylase into maltose. (b)

(i) 1. Protein 2. Fats (ii) Proteins is broken down into amino acids. Fats is broken down into glycerol and fatty acids (iii) The digested food is absorbed into the blood capillaries.

PMR 2005 2(a) (i) The enzyme in saliva works best at body temperature 37 oC. (ii) The enzyme amylase in saliva has changed the starch to sugar. (iii) Mouth (b)

Food classes (ii) Protein (iii) Vi Vitamins /fibre (iv) Fats (v) Fibre / vitamin (vi) Water / mineral mineral / fats / proteins

Food sample Fish Tomatoes Margarine Vegetables / fruit Fresh milk