SCIENCE

FORM 5 : NUTRITION

1. NUTRITION AND GOOD

EATING HABITS

2. NUTRIENT
REQUIREMENT PLANTS

NUTRITION

3. THE NITROGEN
CYCLE

4. MANAGING FOOD
RESOURCES

1. NUTRITION AND GOOD EATING HABITS

1.1

Definition : Chemical substances which all living things need in order to live and
grow healthily.
Importance: 1. To get energy
Gigi
2. To grow
Ghazali
Keyword
3. To build new cell
Baru
4. To repair damaged tissue
Rongak,
5. To maintain good health
Mak
Nutrient can be found in the 5 basic classes of food, there are:
Class of food
Carbohydrates
Proteins
Fats

Example
Bread, Rice, Sugar
Meat, Fish, Egg
Butter, Cheese, Oils

Minerals & vitamins

Vegetables, Fruits

Dietary fibre
Water

1.2

NUTRIENTS

Main Importance
Energy supplier

Bodys protection from

certain diseases
Constipation prevention
Transportation of
substances in blood
To maintain bodys
temperature (37C)

CALORIFIC VALUES IN FOOD

Definition: Amount of energy released by one gram of food when it is completely

oxidized (digested)

How to measure: By using food calorimeter

Unit: kilojoules per gram (kJ/gram)
Different type of foods give different calorific values
Calorific values
Food
(kJ/g)
Bread
10.6
Milk
Butter
31.2
Mutton
How to calculate energy supplied by food?
Food

Calorific values
(kJ/g)
2.7
10.1

Energy supplied = mass of food (in gram) * calorific values

Example :

1. Find energy supplied by:

1)
2)
3)
4)

80 g of bread
150 g of butter
65 g of milk
500 g of mutton

2. Find the total energy supplied for these foods

1.3

FACTORS AFFECTING ENERGY INTAKE

Amount of energy required by person depend on:

1. Sex
Male need more energy than female

Sheila

2. Body size
Person who has big size need more energy
than person who has small size

Basuh

3. State of health
Normal person need more energy than sick person

Stokin

4. Physical activities
People who do hard job need more energy
than people who do easy job

Putih

5. Temperature of surroundings
People who live in cold country need more energy
than people who live in other places

Timah

Keyword

1.4

BALANCED DIET
Definition: Diet which consists of all the classes of food, include water and
dietary fibre, in the correct proportions.
Importance: 1. To get energy
Gigi
2. To grow
Ghazali
Keyword
3. To build new cell
Baru
4. To repair damaged tissue
Rongak,
5. To maintain good health
Mak
Carbohydrates
Proteins
Fats
Minerals & vitamins
Dietary fibre
Water

1.5

= 80%
= 7.5%
= 10%
= sufficient amount
= sufficient amount
= 7-8 glasses

HEALTH PROBLEM

A lot of problems might be arising from over eating, less eating or eating unbalanced diet.
For example:
a) Malnutrition
(eating unbalanced diet) d) Diseases due to unhealthy eating
b) Obesity
(more eating)
habits (eating unbalanced diet).
c) Anorexia nervosa (less eating)
MALNUTRITION
Nutrient
lacking
Carbohydrate
Protein

Disease

Main symptoms

Marasmus

Weak, dehydrated, severely underweight

& shrunken appearance

Kwashiorkor Loss of appetite, failure to grow & much

swallowed abdomen

Iron

Anaemia

Iodine

Goitre

Pale appearance & loss appetite

Large swelling at the neck

Picture

Calcium

Osteoporosis Weak bones and teeth & back bone might

be bent

Vitamin A

Night
blindness

Poor eye sight at night

Vitamin B

Beri-beri

Weakness of the legs & lack of nervous

sensation in the fingers and toes

Vitamin C

Scurvy

Bleeding gums

Vitamin D

Rickets

Bent legs due to the weak bones

Dietary fibre

Constipation

Difficulty in getting rid of solid waste

from the body

OBESITY
- It happens due to over eating for long period of time. So, the excess food is
converted into fat and stored under skin (especially in the abdomen). As a result,
person will become very fat or obese
- Diseases might be arising from obesity are:
a) high blood pressure
b) heart disease
c) diabetes

d) stones in the gall bladder

e) bent backbone

- How to avoid from being obese?

1. Control the way of eating

2. Do exercise regularly

ANOREXIA NERVOSA
- It happens due to insufficient amount of food taking by person especially ladies since
they want to get slim body to look attractive. Eventually, they will vomit the digested
food and as a result, they will become thin, dehydrated, and very undernourished.
- It also classified as social and psychological problem
- How to avoid from being anorexia nervosa person?
1. Take nutritious meal

2. See psychiatrist and therapist

DISEASES DUE TO UNHEALTHY EATING HABITS

- Diseases might be arising from these poor habits are:
1. HYPERTENSION
- other name for high blood pressure
- affect to the heart
- happens due to taking too much salt

2. STROKE
- stroke occurs if artery of the brain bursts
- it can cause paralysis of part of the body
or the whole body

3. TOOTH DECAY
- happen due to excess sugar in food,
so bacteria inside the mouth change it
into lactic acid, and this acid destroy
the tooths enamel.
- to avoid it, person should:
a) eat less sugary food
b) always brushing the teeth after eat

4. DIABETES MELITUS
- happen when body cant produce enough
insulin to deal with excess glucolin (came
from food)
- it can cause tiredness, coma, even worse
death
- to avoid it, person should:
a) eat less sugary food
b) do exercise regularly
c) control weight

5. ATHEROSCLEROSIS
- happens due to excess of cholesterol
in bloodstream
- it makes artery becomes hard, less elastic
and resist bloods flow

6. HEART ATTACK
- occur when the bloods flow to the heart
stop and part of the heart die.
- it might be fatal
- to avoid it, person should:
a) give up smoking
b) control weight
c) do exercise regularly
d) eat healthy food

Importance of Taking Good Nutrition and Practicing Good Eating Habits

o
o
o
o
o
o
o
o
o

Help us to prevent deficiency diseases such as ricket, goiter, scurvy and etc.
Help us to prevent health problem such as hypertension, stroke, diabetes and etc.
Supply necessary energy that required by us
Maintain our good health
Eat nutritious food
Eat food which is rich in dietary fibre
Avoid taking food which has no nutritional value
Avoid taking excessive amount of salts, sugars and fats with your food
Drink 7-8 glasses of water per day

2 NUTRIENT REQUIREMENTS OF PLANTS

2.1 PHOTOSYNTHESIS IN GREEN PLANTS
Definition: Synthesize of food process by green plants in presence of sunlight using
water (H2O) and carbon dioxide (CO2).
Water + Carbon Dioxide

sunlight

Glucose + Oxygen

chlorophyll

How photosynthesis occur:

o
o

Water
Absorbed
through the
roots
Transport
along
xylem
to
the leaves

Carbon dioxide
o Absorbed
from
air
through the
stomata in
leaves

Sunlight
Supply
energy for
this process

Glucose
Combination
of hydrogen
and
carbon
dioxide

o
o

Chlorophyll
Absorb
sunlight

Importance of photosynthesis:
o Helps to maintain the balance of carbon dioxide and oxygen in atmosphere
o Supply foods to green plants, animals and human being
2.2 MACRONUTRIENTS
Definition: Minerals required by plants in large amount for their healthy growth
Macronutrients and their functions:
Macronutrient
Carbon (C)
Hydrogen (H)
Oxygen (O)
Nitrogen (N)
Phosphorus (P)
Potassium (K)
Calcium (Ca)

Function
To form carbohydrates, proteins and fats

To form hormones, proteins, nucleic acid and chlorophyll

To form proteins and nucleic acid
To stimulate the production of flowers and fruits
To form carbohydrates, proteins and new cells
To build up resistance for disease
To form cell walls

Oxygen
Waste
product
Released
from leaves
through
stomata

For growth
To form chlorophyll
To activate certain enzymes
To form certain amino acids
For growth

Magnesium (Mg)
Sulphur (S)
2.3 MICRONUTRIENTS

Definition: Minerals required by plants in very small amount for their healthy growth.
They also have known as trace elements.
Micronutrients and their functions:
Micronutrient
Boron (B)
Molybdenum (Mo)
Zinc (Zn)
Manganese (Mn)
Copper (Cu)
Iron (Fe)

Function
To help in the breaking up of the carbohydrates
To help nitrogen to carry out its functions
To activate certain enzymes

To form enzymes for photosynthesis

To form chlorophyll

Effects of Deficiency of Nitrogen, Phosphorus and Potassium on Plant Growth

Macronutrient
Nitrogen (N)
Phosphorus (P)
Potassium (K)

Deficiency symptom
Stunted (short) growth
Leaves are small, yellow and drop off easily
Poor growth especially the roots.
Few flower and fruits
Leaves turn yellow (chlorosis)
Plants are weak and die before maturing.

NITROGEN CYCLE AND ITS IMPORTANCE

3.1 NITROGEN CYCLE

Action of denitrifying
bacteria

Nitrogen in atmosphere

Synthesis of nitrogen fixing

bacteria

Lightning
Nitrates

Nitrates

Action of nitrifying bacteria

Absorption
Absorption

Nitrites

Plant proteins
Decay by bacteria and fungi

Action of nitrifying bacteria

Nutrition

Ammonium in compounds
Animal proteins
Decay by bacteria and fungi

3.2 IMPORTANCE OF NITROGEN CYCLE

o
o
o
o

Maintain soil fertility

Increasing production of crops
Maintaining the amount of nitrogen in atmosphere
Reducing pollution of the environment

4 MANAGING FOOD RESOURCES AND HEALTHY EATING HABITS

- Plant and animals are said to be our food resources. Thus, we should manage these food
resources so that there will be a continuous food supply for us.
- To manage these food resources, we have to do a lot of following things:
Avoid wastage
Ensure that we do not cook more than we can eat.
- Besides, we have to practice healthy eating habits in our daily life. It can be done by:
Eat well-balanced diet
Avoid skipping meals especially breakfast
Eat our food slowly so that the brain has enough time to register fullness.
Avoid taking excessive amount of sugars, salts and fats in our food