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Nutrisi
3 Nutrition
Konsep PENTING
IMPORTANT concepts
Peta Titi
APAKAH NUTRISI?
WHAT IS NUTRITION?
Nutrisi ialah pengambilan makanan mengikut keperluan badan untuk pertumbuhan dan kesihatan
badan. Selain pengambilan makanan, nutrisi merangkumi penyerapan makanan dan asimilasi. Apakah
proses asimilasi?
Nutrition is the intake of food according to the needs of the body for growth and health. Besides the intake of
food, nutrition includes absorption of food and assimilation. What is the process of assimilation?
24
NOTA BESTARI
BAB
3. Protein terdiri daripada unsur karbon, hidrogen, 3. Proteins are made up of carbon, hydrogen, oxygen
oksigen dan nitrogen. Sesetengah protein juga and nitrogen. Some proteins also contain phosphorus
mempunyai fosforus dan sulfur.
4. Protein digunakan untuk membina tisu badan,
and sulphur.
4. Proteins are used for building body tissues,
3
mensintesis enzim, hormon dan antibodi. synthesising enzymes, hormones and antibodies.
5. Lemak juga terdiri daripada karbon, hidrogen dan oksigen 5. Fats are also made up of carbon, hydrogen and
tetapi nisbah yang berlainan daripada karbohidrat. oxygen but the ratio is different from that of
6. Vitamin diperlukan dalam kuantiti yang kecil sahaja carbohydrates.
untuk mengekalkan kesihatan yang baik. 6. Vitamins are required in only small quantities to
7. Vitamin dikelaskan kepada dua kumpulan, iaitu maintain good health.
vitamin larut air (vitamin B dan C) dan vitamin larut 7. Vitamins are classified into two groups, i.e. water-
lemak (vitamin A, D, E dan K). soluble vitamins (vitamins B and C) and fat-soluble
8. Vitamin diperoleh daripada sayur-sayuran, buah- vitamins (vitamins A, D, E and K).
buahan, susu dan daging. 8. Vitamins are obtained from vegetables, fruits, milk
9. Badan kita memerlukan mineral dalam kuantiti yang and meat.
kecil sahaja bagi pertumbuhan dan perkembangan 9. The body requires only small quantities of mineral
badan. for growth and development of body.
10. Pelawas terdapat dalam makanan yang mengandungi 10. Fibre (dietary fibre) or roughage is found in food
selulosa. which contains cellulose.
11. Makanan dan minuman membekalkan air yang 11. Food and drinks supply water which is necessary for
diperlukan oleh badan. the body.
Kepentingan Gizi Seimbang Importance of a Balanced Diet
1. Gizi seimbang ialah makanan yang terdiri daripada 1. A balanced diet is food that has all the classes of
semua kelas makanan dalam kuantiti yang betul. food in the right quantities.
2. Gizi seimbang diperlukan untuk bekalan jumlah 2. A balanced diet is necessary for supplying the
tenaga yang betul, pertumbuhan badan yang right amount of energy, balanced body growth,
seimbang, mengekalkan kesihatan badan dan maintaining the health of the body and preventing
mengelakkan daripada menghidapi penyakit- deficiency diseases such as scurvy and rickets.
penyakit seperti skurvi dan riket. 3. The factors that affect a balanced diet are age, body
3. Faktor yang mempengaruhi gizi seimbang ialah size, gender, work, climate and the state of health.
umur, saiz badan, jantina, pekerjaan, iklim dan 4. The calorific value of food is the total energy released
keadaan kesihatan. when one gram of food is burned completely.
4. Nilai kalori makanan ialah jumlah tenaga yang 5. The amount of energy in a food is measured in units
dibebaskan apabila satu gram makanan dibakar of calorie or joule.
dengan lengkap. 6. A balanced diet, regular exercise and healthy
5. Jumlah tenaga dalam suatu makanan disukat dalam lifestyle are essential for maintaining body health.
unit kalori atau joule.
6. Gizi seimbang, kerap bersenam dan gaya hidup yang
sihat adalah penting untuk mengekalkan kesihatan
badan.
Sistem Pencernaan Manusia Human Digestive System
1. Pencernaan ialah proses penguraian makanan yang 1. Digestion is the break down of complex or large food
kompleks atau besar kepada molekul yang lebih kecil to smaller molecules that are soluble and ready to
yang boleh larut dan sedia diserap oleh badan. be absorbed by the body.
2. Pencernaan berlaku dalam dua peringkat: 2. Digestion takes place in two stages:
(a) Pencernaan fizikal – pemecahan makanan (a) Physical digestion – breaking down of large
yang besar kepada cebisan lebih kecil dengan food into smaller pieces with the help of teeth,
bantuan gigi, lidah dan air liur. tongue and saliva.
25
(b) Pencernaan kimia – penguraian molekul- (b) Chemical digestion – the breaking down of
molekul kompleks makanan kepada molekul- complex food molecules into simple molecules
molekul ringkas dengan bantuan enzim. with the help of enzymes.
3. Sistem pencernaan manusia terdiri daripada satu 3. The human digestive system consists of a tube that
tiub yang disebut salur pencernaan dan beberapa is called the digestive tract and several other organs
organ lain seperti hati dan pankreas. such as the liver and pancreas.
4. Salur pencernaan terdiri daripada mulut, esofagus, 4. The digestive tract is made up of the mouth,
perut, duodenum, usus kecil, usus besar, rektum dan oesophagus, stomach, duodenum, small intestine,
dubur. large intestine, rectum and anus.
1. Enzim ialah bahan protein yang mempercepatkan 1. Enzymes are proteins that speed up the process of
proses pencernaan makanan. Enzim memecahkan digestion of food. Enzymes break down complex food
3 molekul kompleks makanan kepada molekul yang
lebih kecil dan ringkas.
molecules to smaller and simpler molecules.
2. The types of enzymes secreted and the food digested:
2. Jenis enzim yang dirembeskan dan makanan yang (a) Mouth – salivary amylase (starch → maltose)
dicerna: (b) Stomach – protease in the gastric juice (protein
(a) Mulut – amilase liur (kanji → maltosa) → polypeptides)
(b) Perut – protease dalam jus gaster (protein → (c) Duodenum – pancreatic juice produces
polipeptida) pancreatic amylase (starch → maltose),
(c) Duodenum – jus pankreas menghasilkan protease (polypeptides → dipeptides) and lipase
amilase pankreas (kanji → maltosa), protease (fat → fatty acids + glycerol)
(polipeptida → dipeptida) dan lipase (lemak → (d) Small intestine – maltase (maltose → glucose)
asid lemak + gliserol) and protease (dipeptides → amino acids)
(d) Usus kecil – maltase (maltosa → glukosa) dan 3. The classes of food and final products of digestion:
protease (dipeptida → asid amino) (a) Carbohydrates – glucose
3. Kelas makanan dan hasil akhir pencernaan: (b) Protein – amino acids
(a) Karbohidrat – glukosa (c) Fat – fatty acids and glycerol
(b) Protein – asid amino
(c) Lemak – asid lemak dan gliserol
Penyahtinjaan Defecation
1. Tugas utama usus besar ialah penyerapan semula 1. The main function of the large intestine is to reabsorb
air. water.
2. Makanan yang tidak tercerna dalam usus besar 2. Undigested food in the large intestine is removed as
disingkirkan sebagai najis atau tinja melalui proses faeces through the process of defecation.
penyahtinjaan. 3. If a person has problems passing
3. Jika seseorang mengalami kesukaran untuk motion, he or she is said to be
membuang air besar, dia dikatakan menghidap suffering from constipation.
sembelit. 4. Constipation is caused by a lack
4. Sembelit disebabkan oleh kekurangan air dan of water and fibre in the diet.
pelawas dalam gizi pemakanan.
Nota Grafik
26
Standard Kandungan
3.1 Kelas makanan Tarikh:
BAB
Classes of food Functions
(a) Karbohidrat
Carbohydrate
Membekalkan tenaga
To supply energy
3
(b) Protein Membina sel-sel baharu untuk menggantikan tisu yang rosak
Protein dan untuk pertumbuhan
To build new cells to replace damaged tissues and for growth
(d) Vitamin
Vitamin
Mengekalkan kesihatan badan
To maintain good health
Galeri Info
Pelawas tidak dapat
dipecahkan oleh
(e) Mineral Mengekalkan kesihatan badan sistem pencernaan
Mineral To maintain good health manusia.
Fibres cannot be
(f) Pelawas Merangsang proses peristalsis broken down by
Fibre (Roughage) To stimulate peristalsis human digestive
system.
(g) Air Sebagai pelarut bahan kimia dan
Water mengangkut nutrien dan oksigen
As a solvent for chemicals and to transport nutrients and oxygen
27
Tarikh:
Kepentingan nutrien
3.2 AKTIVITI
PERBINCANGAN Importance of nutrients
PBD
Kontekstual
Nutrien/Nutrients Fungsi/Functions
(f) Kalsium dan fosforus Membina tulang dan gigi yang kuat
Calcium and phosphorous Build strong bones and teeth Praktis
Kendiri
28
Tarikh:
Bahan dan Larutan kanji, larutan glukosa, larutan albumen, larutan iodin, larutan Benedict,
Radas reagen Millon, minyak masak, etanol, air, kertas turas, tabung uji, bikar 250 ml, silinder
penyukat, penunu Bunsen, tungku kaki tiga, kasa dawai, penitis
Starch solution, glucose solution, albumen solution, iodine solution, Benedict’s solution, Millon’s
BAB
reagent, cooking oil, ethanol, water, filter paper, test tubes, 250 ml beaker, measuring cylinder,
Bunsen burner, tripod stand, wire gauze, dropper
Prosedur Jalankan ujian makanan yang berikut./Carry out the following food tests.
3
A. Ujian iodin bagi kanji B. Ujian Benedict untuk glukosa
Iodine test for starch Benedict’s test for glucose
larutan iodin
iodine solution
kukus air
larutan glukosa +
water bath
larutan Benedict
glucose solution +
Benedict’s solution
panaskan
larutan kanji heat
starch solution
minyak masak
cooking oil
larutan albumen
kukus air
+ reagen Millon
water bath
albumen solution
+ Millon’s reagent
panaskan etanol
heat ethanol
29
Pemerhatian Makanan Ujian makanan Pemerhatian
Food Food test Observation
3
Protein Millon’s test A brick-red precipitate is formed.
Analisis 1 Terangkan mengapa pemanasan terus tidak dijalankan untuk ujian Benedict dan
Millon tetapi kukus air digunakan./Explain why direct heating is not carried out for
Benedict’s and Millon’s tests but a water bath is used instead. TP2
Untuk mengelakkan kandungan di dalam tabung uji daripada terpercik keluar .
spilling out
To prevent the contents of the test tube from .
2 Seorang murid mengambil sebotol larutan iodin yang digunakan sebagai antiseptik
di rumahnya. Kemudian, beberapa titik larutan iodin tersebut dititiskan oleh murid
itu ke atas ubi kentang. Ramalkan pemerhatian dan berikan sebab. TP3/KBAT
A student takes a bottle of iodine solution used as an antiseptic in his home. Then, a few drops
of the iodine solution are dripped onto a potato. Predict observations and give a reason.
Pemerhatian/Observation:
larutan iodin Warna biru tua kelihatan.
iodine solution dark blue
A colour appears.
Sebab/Reason:
ubi kentang Ubi kentang mengandungi kanji .
potato
starch
The potato contains .
3 Berdasarkan faktor penghubung yang diberi, lengkapkan peta titi dengan jenis
kelas makanan.
Based on the given relating factor, complete the bridge map with the types of food class. TP2
Makanan Minyak
laut Biskut Sayur-sayuran kelapa sawit
mengandungi
Seafood Biscuit Vegetables Palm oil
contains
as as as
Faktor
penghubung Protein Karbohidrat Pelawas/ Fat
Praktis Relating factor Protein Carbohydrate Vitamin Lemak
Kendiri Fibre/Vitamin
30
Standard Kandungan
3.2 Kepentingan gizi seimbang Tarikh:
2 Jadual di bawah menunjukkan nilai kalori dalam satu gram karbohidrat, protein dan lemak.
BAB
The table below shows the calorific values in one gram of carbohydrate, protein and fat.
Hitung nilai kalori yang telah diambil oleh budak lelaki itu untuk sarapan paginya.
Calculate the calorific value taken by the boy for his breakfast. TP3/KBAT
3 Tandakan ( ✓ ) golongan individu yang memerlukan lebih banyak tenaga dalam kehidupan harian.
Kemudian, berikan sebab dengan memilih jawapan yang betul.
Mark ( ✓ ) the individual that needs more energy in daily life. Then, give reasons by choosing the correct answer. TP2
✓ Orang muda
Young people
Orang tua
Old people
Orang sihat
Healthy people
✓ Orang sakit
Sick people
Orang muda (kurang, lebih) aktif. Orang sakit memerlukan (kurang, lebih)
Young people are (less, more) active. tenaga untuk menentang penyakit.
Sick people need (less, more) energy to fight
diseases.
✓ Lelaki
Men
Perempuan
Women
Iklim panas
Hot climate
✓ Iklim sejuk
Cold climate
✓ Besar
Large
Kecil
Small
✓ Kerja berat
Heavy work
Kerja ringan
Light work
Kadar metabolisme badan besar lebih Kerja berat memerlukan (kurang, lebih)
(rendah, tinggi). tenaga untuk dilakukan.
The metabolic rate of a large body is (lower, Heavy work needs (less, more) energy to perform.
higher).
31
Standard Kandungan
3.3 Sistem pencernaan manusia Tarikh:
Bahan dan Carta, model, transparensi atau perisian komputer tentang sistem pencernaan manusia
Radas Charts, models, transparencies or computer software on the human digestive system
BAB
2 Lengkapkan peta alir tentang pergerakan makanan dalam salur pencernaan manusia.
Complete the flow map on the movement of food in the human digestive tract. TP2
32
3 Nyatakan organ pencernaan berdasarkan fungsinya.
State the digestive organs based on their functions. TP2
Organ Fungsi
Organs Functions
BAB
(c) Perut Pencernaan protein bermula
Stomach Starts the digestion of proteins
(g) Usus kecil Mencerna karbohidrat, protein dan lemak serta menyerap
Small intestine makanan tercerna/Digests carbohydrates, proteins and fats
and absorbs digested food
Proses/Process:
Peristalsis/Peristalsis
dinding berotot salur pencernaan makanan
muscular wall of the digestive tract food
Kesimpulan Sistem pencernaan manusia terdiri daripada salur pencernaan dan beberapa organ
lain seperti hati dan pankreas.
human digestive system
The consists of the digestive tract and several other organs such
as the liver and pancreas.
33
Tarikh:
3.6 EKSPERIMEN Tindakan enzim dalam air liur terhadap kanji PBD
KBAT INKUIRI Action of the enzyme in saliva on starch Penemuan
Inkuiri
Buku teks m/s 64 – 65
Tujuan Mengkaji tindakan enzim dalam air liur terhadap kanji
To study the action of the enzyme in saliva on starch
Bahan dan Larutan kanji 1%, larutan iodin, larutan Benedict, air liur, air, bikar 250 ml, termometer,
Radas penunu Bunsen, tungku kaki tiga, kasa dawai, silinder penyukat, tabung didih, penitis,
jubin putih
1% starch solution, iodine solution, Benedict’s solution, saliva, water, 250 ml beaker, thermometer,
BAB
Bunsen burner, tripod stand, wire gauze, measuring cylinder, boiling tube, dropper, white tile
3 termometer
thermometer
Prosedur
A B PERINGATAN
Berkumur dengan air
larutan kanji untuk menyingkirkan
sahaja sebarang sisa
starch solution makanan di dalam
only larutan kanji + air liur mulut anda sebelum
starch solution + saliva memulakan
kukus air eksperimen.
water bath Gargle your mouth
(37ºC) with water to remove
any food particles in
your mouth before
start the experiment.
panaskan
heat
1 Masukkan 5 ml larutan kanji ke dalam dua tabung didih yang berlabel A dan B.
Pour 5 ml of starch solution into two boiling tubes labelled A and B.
2 Tambahkan kira-kira 2 ml air liur ke dalam tabung didih B dan goncang campuran
itu./Add about 2 ml of saliva in boiling tube B and shake the mixture.
3 Titiskan beberapa titik larutan daripada tabung didih A dan B
Drip a few drops of solution from boiling tubes A and B
(a) ke atas jubin putih dan titiskan dengan beberapa titik larutan iodin.
onto white tiles and add a few drops of iodine solution.
(b) ke dalam tabung didih dan panaskan dengan larutan Benedict di dalam kukus
air.
into a boiling tube and heat with Benedict’s solution in a water bath.
Catatkan pemerhatian anda./Record your observations.
4 Kemudian, panaskan kedua-dua tabung didih bersama kandungannya di dalam
kukus air pada suhu 37oC selama 15 minit.
Then, heat both boiling tubes and their contents in a water bath at a temperature of 37°C for
15 minutes.
5 Ulang langkah 3 bagi larutan dalam tabung didih A dan B pada akhir aktiviti.
Repeat step 3 for the solutions in boiling tubes A and B at the end of the activity.
Galeri Info
• Enzim dalam air liur terdiri daripada protein dan akan termusnah jika dididihkan.
The enzyme in saliva is made of protein and will be destroyed if it is boiled.
• Rembesan asid hidroklorik yang berlebihan akan menyebabkan gastrik. Tahukah anda bahawa gastrik adalah
akibat daripada dinding perut yang terkakis oleh asid?
The excessive secretion of hydrochloric acid causes gastric pains. Did you know that gastric pains are the result of the
stomach wall being corroded by acid?
34
Pemerhatian Awal aktiviti
Tabung didih Ujian makanan Akhir aktiviti
Beginning of the
Boiling tube Food test End of the activity
activity
BAB
Larutan kanji +
air liur Ujian Benedict Tiada perubahan Mendakan merah
Starch solution +
saliva
Benedict’s test No change bata
Brick-red precipitate
3
Analisis 1 Berdasarkan pemerhatian, tandakan ( ✓ ) jika kelas makanan itu hadir dan ( ✗ )
jika kelas makanan itu tidak hadir.
Based on the observations, mark ( ✓ ) if the class of food is present and ( ✗ ) if the class of
food is not present. TP2
Awal aktiviti
Akhir aktiviti
Beginning of the
Tabung didih End of the activity
activity
Boiling tube
Kanji Gula Kanji Gula
Starch Sugar Starch Sugar
2 Bagaimanakah enzim dalam air liur di dalam tabung didih B bertindak terhadap
kanji?
How does the enzyme in the saliva in boiling tube B act on the starch? TP2
Enzim menguraikan kanji kepada maltosa (gula) .
breaks down maltose (sugar)
The enzyme starch into .
4 Apakah fungsi tabung didih A?/What is the function of boiling tube A? TP2
Kesimpulan Enzim yang terdapat dalam air liur mencernakan kanji kepada maltosa .
starch maltose
The enzyme present in saliva digests into .
35
Tarikh:
2 Daripada jawapan anda di 1, nyatakan hasil-hasil akhir pencernaan bagi kelas makanan yang
diberi./From your answers in 1, state the final products of digestion of the given classes of food. TP1
(a) Karbohidrat/Carbohydrate : Glukosa/Glucose
(b) Protein/Protein : Asid amino/Amino acids
(c) Lemak/Fat : Asid lemak dan gliserol/Fatty acids and glycerol
Praktis
3 Enzim amilase berfungsi baik dalam keadaan beralkali dalam air liur. Terangkan kesan Kendiri
terhadap pencernaan pada kanji di dalam mulut jika seorang murid makan sekeping roti dan
minum jus oren pada masa yang sama.
The amylase enzyme functions well in the alkaline condition of the saliva. Explain the effect on the digestion
of starch in the mouth if a student eats a slice of bread and drinks orange juice at the same time. TP3/KBAT
Jus oren bersifat asid . Jus oren akan melambatkan pencernaan kanji .
acidic slow down starch
The orange juice is . The orange juice will the digestion of .
4 Tandakan ( ✓ ) dua organ dalam salur pencernaan yang mana pencernaan makanan tidak berlaku.
Mark ( ✓ ) two organs of the digestive tract in which the digestion of food does not take place. TP1
Mulut Esofagus Usus besar Perut
Mouth ✓ Oesophagus ✓ Large intestine Stomach
36
Standard Kandungan
3.4 Proses penyerapan dan pengangkutan hasil pencernaan serta penyahtinjaan Tarikh:
BAB
Hipotesis Glukosa boleh meresap melalui tiub Visking.
Glucose can diffuse through a Visking tube. PERINGATAN
Bersihkan tiub Visking
Bahan dan Larutan kanji 1%, larutan glukosa, tiub Visking, air suling, larutan iodin, larutan
Radas Benedict, benang, tabung didih
1% starch solution, glucose solution, Visking tube, distilled water, iodine solution, Benedict’s
solution, thread, boiling tube
37
Analisis 1 Terangkan pemerhatian anda dalam eksperimen ini.
Explain your observations in this experiment. TP2
(a) Molekul glukosa dapat meresap menerusi dinding tiub Visking
kerana molekul glukosa adalah kecil .
Glucose
molecules can diffuse through the wall of the Visking tube because the
glucose small
molecules are .
(b) Molekul kanji tidak dapat meresap menerusi dinding tiub Visking
kanji besar
kerana molekul adalah terlalu .
Starch
molecules cannot diffuse through the wall of the Visking tube because
BAB
3 2 Apakah yang dapat dianalogikan antara bahan dalam eksperimen ini dengan
bahagian dalam badan manusia?/What analogy can be drawn between the materials in
this experiment and the parts of the human body? TP1
Bahan/Material Bahagian badan/Part of the body
(a) Tiub Visking
Visking tube
Usus kecil/Small intestine
kapilari darah
blood capillary
lakteal
lacteal
38
Tarikh:
BAB
kecil sehingga di sel-sel badan./State two body systems involved on food
X in small intestine until in body cells. TP2
Sistem pencernaan dan sistem peredaran darah
Digestive system and blood circulatory system
3
(c) Namakan proses pengagihan hasil akhir pencernaan bagi kegunaan sel-sel badan.
Name the distribution process of the end products of digestion for the use of body cell. TP1
Asimilasi/Assimilation
(d) Padankan hasil akhir pencernaan dengan kegunaannya dalam proses asimilasi.
Match the end products of digestion with their uses in the process of assimilation. TP2
Bergabung untuk membentuk lemak
(i) Asid amino/Amino acid
Combine to form fat
Membina komponen sel-sel
(ii) Glukosa/Glucose
Builds components of cells
(iii) Asid lemak dan gliserol Menghasilkan tenaga dalam proses respirasi
Fatty acid and glycerol Produces energy in the respiration process
5 (a) Azlan menghadapi kesukaran menyingkirkan tinja dari rektum. Nyatakan keadaan itu.
Azlan has difficulty in removing faeces from the rectum. State the condition. TP2
Sembelit/Constipation
(b) Cadangkan dua cara untuk mengatasi masalah yang dinyatakan di 5(a).
Suggest two ways to overcome the problem stated in 5(a). TP2
Minum banyak air dan makan lebih banyak buah-buahan dan sayur-sayuran
Drink more water and eat more fruits and vegetables
Praktis
Kendiri
39
Tarikh:
Nutrisi PBD
3.10 AKTIVITI
PERBINCANGAN Nutrition Pengukuhan
kefahaman
Buku teks m/s 50, 53 – 54
1 Gizi seimbang mengandungi nutrien daripada semua kelas makanan dalam kuantiti yang betul.
PT3 Bulatkan dua penyakit yang disebabkan oleh kekurangan kalium./A balanced diet contains nutrients from
KLON
2017 all the classes of food in the right quantities. Circle two diseases caused by the lack of potassium.
Lumpuh/Paralysis Ricket/Rickets
3 2 Rajah di bawah menunjukkan seorang lelaki yang menghidapi penyakit kekurangan sejenis
KLON
PT3 nutrien./The diagram below shows a man who has a nutrient deficiency disease.
2015
(a) Nyatakan mineral yang kekurangan dalam lelaki itu./State the mineral deficiency in that man.
Iodin/Iodine
(b) Berdasarkan rajah itu, nyatakan penyakit yang dihidapi oleh lelaki ini.
Based on the diagram, state the disease suffered by the man.
Goiter/Goitre
3 Encik Halim menerangkan kepada muridnya tentang gizi seimbang. Guru tersebut menggunakan
PT3 piramid makanan di bawah sebagai panduan untuk menentukan makanan yang perlu diambil.
KLON
2015 Encik Halim explains to his students about balanced diet. The teacher uses the food pyramid below as a guide
to determine which food needed to be taken.
K
YA
MIN
BUTTER
(a) Berdasarkan piramid makanan itu, mengapakah buruh perlu mengambil lebih banyak makanan
dari tapak?/Based on the food pyramid, why do labours need to take more food from the base?
Buruh memerlukan lebih banyak tenaga.
The labours need more energy.
(b) Jika pundi hempedu seorang lelaki telah dibuang, aras makanan yang manakah perlu dielakkan
dalam gizinya? Terangkan jawapan anda.
If the gall bladder of a man had been removed, which level of food should avoid in his diet? Explain your answer.
Puncak piramid makanan. Lelaki itu tidak mempunyai hempedu untuk membaurkan
lemak .
At the top of the food pyramid. The man does not have
bile to emulsify the fat
.
40
PT3 PRAKTIS PENGUKUHAN 3 KOMPONEN
PP
Buku teks m/s 66, 68 – 69
Arahan: Jawab semua soalan.
Instructions: Answer all questions.
1 (a) Seorang lelaki memakan makanan seperti yang ditunjukkan dalam gambar foto di bawah pada suatu
hari tertentu.
A man ate the food as shown in the photographs below on a particular day.
BAB
3
(i) Gizinya didapati tidak seimbang. Apakah dua kelas makanan yang perlu ditambah kepada
gizinya? TP2
His diet was found to be unbalanced. What are the two classes of food that should be added to his diet?
Lemak dan protein/Fat and protein
[2 markah/2 marks]
(ii) Cadangkan satu jenis makanan yang boleh ditambah kepada gizinya pada hari tertentu. Terangkan
jawapan anda./Suggest one type of food which can be added to his diet on that particular day. Explain
your answer.
Telur. Putih telur mengandungi protein dan kuning telur mengandungi lemak.
Egg. Egg white contains protein and egg yolk contains fat.
[2 markah/2 marks]
(iii) Lelaki itu gemar memakan pisang dan diambil dalam kuantiti yang besar setiap hari. Didapati
berat badannya bertambah dan lelaki itu menjadi semakin gemuk. Terangkan.
The man likes to eat bananas and takes them in large quantities every day. He finds that his weight has
increased and the man has grown fat. Explain. TP4/Menganalisis
Pisang kaya dengan karbohidrat./Bananas are rich in carbohydrates.
[1 markah/1 mark]
(b) Carta di bawah menunjukkan kelas makanan yang berbeza yang terdapat pada ikan.
The chart below shows the different classes of food found in fish.
X Revisi
Ekspres 3
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