Chapter: Nutrition

CHAPTER: NUTRITION Name: …………………………………………… Class : …… Score: …../20 x 100 = ……% Chapter 2 Exercise 1 Learning Area: Nutrition and Food Production Learning Objective: Evaluating the importance of taking good nutrition and practicing good eating habits. 1. The energy content of food is known as its ______________ value. 2. The calorific value of food can be determined by using a _______________ 3. The calorific value of food is its energy content that is measured as _____________ 4. The table below shows the calorific values of three types of food. 10.1 kJ g - 1 6.6 kJ g - 1 2.7 kJ g - 1

Bread Half-boiled egg Milk

If Amin takes 50 g of bread, 30 g of half-boiled egg and 250 g of milk, what is the total energy that he takes?

5.

The table below shows the calorific values of different types of food. Food Rice Canned sardine Tea (sugar free) Banana

Calorific value (kJ / 100g) 1504 1194 0 318

The information below shows the types of food taken by Arifah for breakfast. What are the total calories that Arifah has taken? 300 g of rice 50 g of sardine 1 cup of sugar free tea 40 g of banana 1

6. Complete the table below. Factor

Explanation (a) __________ needs more energy than _______________

Gender (b) Males are more ________ and have a higher __________ rate. Body size

(c) A person with ________ body size requires ________calories. (d) _________,_________ and teenagers need more calories than

Age

older persons because they are more _______________

Physical activities

(e) A physically active worker needs ___________ energy to work.

State of health

(f) A _________person requires _________calories than a sick person. (g) A person who stays in a ___________ surrounding needs more calories because they lose their body heat to the

Surrounding temperature

environment. (h)More energy is needed to replace ___________ lost due to cold environment to maintain constant __________ temperature.

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Name: …………………………………………….. Class : …… Score: …../26 x 100 = ……% Chapter 2 Exercise 2 Learning Area: Nutrition and Food Production Learning Objective: Evaluating the importance of taking good nutrition and practicing good eating habits. 1. Eating an ___________ diet in which certain food substances are __________ or in wrong proportions. 2. Fill in the blanks with correct answer. Disease Marasmus

Kwasyiorkor

Anaemia

Nutrient lacking

Main symptoms

Lack of carbohydrate

(b) Lack of ____________

(d)Lack of ___________



Weak and dehydrated



(a) Severely ____________



Failure to grow.



(c)Swollen _____________



(e) Pale because lack of



_____________ Loss of appetite

Goitre

(f) Lack of ____________



Large swelling at neck

Scurvy

(g) Lack of ____________



(h) Swollen and _____________ gums.

Rickets

Lack of vitamin D



(i) Bent legs due to weak ____________

Night blindness

(j) Lack of ____________

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

(k) Poor night ______________

3. Fill in the blank with the correct answer. 

Obesity: When a person is 20 % above the recommended weight for their height.



Any carbohydrate that is not used is converted to ___________ and stored around organs like ___________,___________ and under the skin.



People who are obese have high concentration of_________________



Obese people will tend to develop diseases like ___________________, diabetes and______________________



Can be prevented by controlling the diets and types of food eaten daily and by ___________



The BMI (Body Mass Index) may be used to determine whether you are obese. BMI =

mass(kg ) Below 20 = thin, 20–25 = normal, 26-30 = overweight, > 30 = obese height 2 (m2 )

4. Fill in the blank with the correct answer. Aneroxia Nervosa:  A psychological illness 

An illness due to fear of gaining _________ and starve oneself to become ________



Occurs often in _____________



Symptoms include: becoming very _____________, muscles wasting and _______________



Can be cured through proper __________and counseling.

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Name: …………………………………………… Class : …… Score: …../14 x 100 = ……% Chapter 2 Exercise 3 Learning Area: Nutrition and Food Production Learning Objective: Evaluating the importance of taking good nutrition and practicing good eating habits. 1. Complete the table below Unhealthy eating habit

Consequences

Too much meat and fried food Too much salty food Too much snacks and sugary food Not enough fibre

2. Complete the flow chart. Good eating habits

(a) Eat variety of food in moderation.

_______________________ ____

_______________________ ____

Benefits

(d) Maintain good health.

(e) _________________ ___________ .

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3. The tables below show the amount of food eaten by a sixteen-year old Darlene and her twin brother David in a day. Darlene: Type of food Carrot Orange Mineral water

Calorific value per 100 g (kJ) 96 147 0

Quantity of food eaten (g) 200 50 1000

Calorific value per 100g (kJ) 1530 1190 880 1030 800 0

Quantity of food eaten (g) 600 300 500 700 800 1000

David: Type of food Rice mutton Chicken (deep fried) Potato chips Ice cream Mineral water (a)

What is a calorific value of food?

_______________________________________________________________ (b) What is the apparatus used to measure calorific value? _______________________________________________________________ (c) Calculate the total calories intake for Darlene and David for a day.

(d) The daily energy requirement for a female is 10800 kJ and a male teenager is 13900 kJ. What can you conclude about their daily energy intake? ________________________________________________________________________ ________________________________________________________________________ (e) Why does female teenager need less energy than male teenager? _________________________________________________________________________ (f) Suggest one health problem Darlene and David may develop if they continue with their diet for a long time. _________________________________________________________________________

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Name: ……………………………………………. Class : …… Score: …../36 x 100 = ……% Chapter 2 Exercise 4 Learning Area: Nutrition and Food Production Learning Objective: Analysing the nutrient requirements of plants. 1. Fill in the blanks with suitable answers from the box below. The answers maybe use more than once. Glucose Hydrogen

oxygen light chlorophyll inorganic sun photosynthesis transpiration nitrogen kinetic Starch water carbon dioxide

Plants carry out the process of ________________ to transform ________compounds into organic ones. The plants use __________ __________, _________________ and energy from the ________ to form __________________ and release oxygen. The word equation for the process is: ___________ ____________ + ____________

…………...

____________ + oxygen

…………... Only plants with _________________ can carry out _____________________. The ______________ enable the plants to absorb ___________ energy from the sun to break __________ molecules into ___________ and ___________ atoms. _______________ combine with ______________ ______________ to form _________________ needed by the plant.

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2. Complete the concept map. PLANT NUTRIENT

Micronutrient

Macronutrient

Definition:

Definition:

Example of elements

(i) Example of elements (ii)

(i)

(iii)

(ii)

(iv)

(iii) (iv)

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3. Match the mineral elements with its function. Calcium

Needed for cell division, development and formation of roots

Phosphorus

Component of chlorophyll

Potassium Magnesium

Synthesis of protein and nucleic acid. Needed for synthesis of nucleic acids, proteins, hormones and chlorophyll

Nitrogen Needed to form cell wall and for growth

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Name: ……………………………………………… Class : …… Score: …../12 x 100 = ……% Chapter 2 Exercise 5 Learning Area: Nutrition and Food Production Learning Objective: Analysing the nutrient requirements of plants. 1. Match the symptoms of mineral deficiency with its mineral elements. Nitrogen Phosphorus Potassium

Stunted root growth, produce little flowers and fruits and have leaf with purple tips. Stunted growth, premature death and have leaf with yellow and brown margins. Stunted growth, yellowing of mature leaf followed by younger leaf (chlorosis).

2. Diagram shows a set-up of an experiment to study the nutrient requirement in a plant.

(a) State the variables for this experiment (i) Manipulated variable ____________________________________ (ii) Responding variable _____________________________________ (b) What is your hypothesis for this experiment? _________________________________________________________________ __________________________________________________________________ (c) After 2 weeks, predict your observation for (i) test tube A ________________________________________________________________ 10

________________________________________________________________ (ii) test tube B ________________________________________________________________ ________________________________________________________________ (iii) test tube D _______________________________________________________________ _______________________________________________________________ (d)What is the function of test tube D? __________________________________________________________________ (e) Why do… (i) The test tubes need to be aerated daily? _______________________________________________________________ (ii) Wrapped with black paper? __________________________________________________________

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Name: ……………………………………………. Class : …… Chapter 2 Exercise 6 Learning Area: Nutrition and Food Production Learning Objective: Analysing balance in nature.

Score: …../16 x 100 = ……%

1. Study the nitrogen cycle below. A

Atmospheri c N2 D

Animals

Plants

X

B

B

C C

Ammonium Compound

Nitrites

(a) Complete the table based on the nitrogen cycle. Process

Name of the process

Bacteria involved

Ammonification

Decomposing bacteria

A B C D (b) The plant can absorb nitrogen compound in the form of X. What is X? ________________________________________________________________ (c) Process A can also happen without the bacteria. Name 3 process that can carry out process A without the bacteria. (i) _________________________________________________________ 12

(ii) _________________________________________________________ (iii) _________________________________________________________ 2. Complete the diagram to show the importance of nitrogen cycle.

(a) Maintain the __________ of the soil.

(b) Reducing ___________ in the environment.

Importanc e of Nitrogen Cycle

(d) Supply _______ to plants and animal to build _________

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(c)Maintain the ___________ of nitrogen gas in the ___________