10th oct 2007 – Dr.

Sheikh Muszapfar Shukor

was flown to the International Space
Station(ISS) . MARDI carried out research
about of food for astronauts while in space.
From the research, salt content in food
decreases in space therefore research was
done until produce nutritious, appetising
and & delicious food in space.

The food produced was

sent to Russia and
stored in air-tight
plastic containers &
frozen to avoid
spoilage.
 3.1 Classes of Food

Classes of Food

carborhydrate protein vitamin fat minerals fibre Water

 Carborhydrate
Organi
c co m p
contain o u nd
s o f ca r
hydrog b o n,
e n a nd
o xy g e n

Supplies a lot of
ENERGY
t o red
o d s
h (f o f o o d
t a rc e n( Examples :
in s y c o g &
is t g l ls ) Bread, rice,
Ex lant), n im a
w a ll)
in p red in a ms cell potatoes, flour,
sto e ( for banana, honey,
u lo s
cell sugar
contain
s o f ca r
Protein
hydrog b o n,
en, nitr
a nd o x oge n
yg e n

for growth, repair

damaged tissue,
replace dead cells

n e s,
rm o
e h o ies Examples :
iz
es antib o d
y n t h Meat, eggs,
To s ymes & milk, chicken,
e nz
nuts, seafood
 contain
s o f ca r
Fat
hydrog b o n,
e n a nd
o xy g e n

rm e d fro m g ly c e rol
Fo
and fatty acids
t h e
ME S Examples :
O T I by
TW uppli e d Cooking oil,
lie s s n s,
p p y rg a
Su energ c t o K . margarine,
a l o t e E ,
to t c h , p r t A , D , chocolate ,
star sport vi butter,
tran groundnuts
 Vitamin
Organi
c co m p
th a t D O o u nd
ES NOT
supply
energy

Needed in small
in
quantity to mainta
good health
& C)
IT (B ,
L E V (A , D
L U B V IT Examples :
E R SO UBLE
T L Milk, fruits,
WA FAT SO K)
a nd E, vegetables,
meat
 Ca nno t
Fibre
be bro
d o wn b ken
digesti y the
ve syst
em

m p ris e s o f c e llu lo se
Co
found in cell wall

ls i s ,
ris ta n Examples :
e p e t io
u lat s t ip a Vegetables,
Stim ent con
fruits, grains,
prev
juices
 Mineral
Non or
substan ganic
ce , n e e
b y th e d
body in ed
quantit small
ies

d y n
b o ta i
a t e ain
g ul o m
re st h Examples :
To sse ealt Vegetables,
o ce h
p r fruits, juice,
grains
 Water
A co m p
ou
contain nd that
s eleme
hydrog nt
e n a nd
o xy g e n

s o lv e n t&
al
Chemic r t a t ion
trans p o
(o x y ge n
medium rients)
t
a nd nu ria ls
m a te d y
a s te t e bo
o rt w g u la
n s p ), r e u g h Examples :
Tra & salt re thro
u re a ra t u Juices,
( m p e e a t
te sw vegetables,
fruits,
 u e
l
B
n s ck
u r la
T b
 Brick red
precipitate
 c ipitate
red pre
 White
emulsion
3.2 The Importance
of Balance Diet
A diet contains all the food classes in the right
quantities that are required by the body
My healthy plate -
KKM
Food pyramid
Ministry of Heath Malaysia
Factors that influence Calorific
Requirement
Occupa
tion/
work
Climate Age
Factors that
influence
Calorific
Requirement
Body State of
size Health

Gender
 Large body frame need to take a
Body bigger portion of food because they
size need to have more ENERGY
compared to the smaller body frame.
 Students & teenagers need more
Age carbohydrates (for energy) &
protein (for growth) because they
are growing and more active .
Occupation Farmers, labourers & fishermen
/ require more energy because
they do heavy work.
work
 Generally, man are more muscular
& do more heavy activities. So
Gender they need bigger portion of foods.
State People who are sick are weak.
of They require suitable food for
Health their condition.
 People who live in cold climate countries
lose heat quickly compared to the people
Climate who live in hot climate countries. So they
need more foods to maintain body
temperature
 Calorific Value of Food
Basic classes of food (carbohydrates, proteins and
fats) produce different quantities of energy when
burned.

Energy
value /
calorific
value

Total amount of heat released when 1g of food is

burned completely in the body (joule, J or calorie,
cal)
 Planning a Balanced
Diet
Occupation/
Age
work

Body
size

Climate State of Gender

Health
Calculates body mass against
height, so that we can
evaluate the body mass index
Try this
The Importance of
Maintaining Health
Eat food with less
sugar/salt/oil/fat

No smoking

Do exercise
Process of breaking
down food that is
complex & large into
molecules that are
simple, small &
soluble so they can
be absorbed by the
cells of the body
The Structure of Human
Digestive System
The Flow of Food in the Digestive
Tract
What happen when
food passes through
the digestive track???
The Structure of Human
Digestive System
1
 Food is
MOUTH
chewe
by teet d
h
Particles of food are
softened by saliva

- - - -la-se-- - - malt ose

- -
Starch- Sal- -
iv-
a -
r y a m y
The Structure of Human
Digestive System
2
 OESOPHAGUS
Food that enters
oesophagus is called
BOLUS

s s push
is pr o ce
is t als e
Per lu s in t o t h
t h e b o
m a c h
sto
The Structure of Human
Digestive System
3
 STOMACH
m a c h
o f s to &
W all e as e
s p r o t
cr e te c a cid
se ch lo r i
hyd r o
- - - polypept ides
ot ein- - - -p-- - - - - - -
r
s e
P ro te a
 hydroc
STOMACH
activa hloric
tes the acid
kills b protea
acteria se &
enters in food th
stomac at
h

Food that is semi-liquid

is called CHYME
The Structure of Human
Digestive System
4
 Food
DUODENUM
smal enter th
l inte e 1 st
stine part
(duo of
denu
m)

Liver produces BILE

that is
stored is GALL BLAD
DE R
 DUODENUM
Bile emulsifies
fat into small bile
droplets & neu
tralise the
acid in chyme

P an c reas produc es panc reati c

juice (pancreatic amylase,
protease & lipase)
 DUODENUM
t y acid+ glycer ol
fat----li-p-as-e--- - f at

- - - ptides
a-s-
s- - - - - - - dipe
polypeptide P r ote e

- - - - - - - - - malt ose
Starch--- - - - - - -
Pancreatic
amylase
The Structure of Human
Digestive System
5
 SMALL INTESTINE
Secretes enzymes
MALTASE &
PROTEASE

- - - - - a m i n o a c i d
- - - - - - - -
Dipeptides-- p ro te a se

- - - - - - - - - glucose
-
maltose m- - - - -a-l-ta s e
The Structure of Human
Digestive System
6
 LARGE INTESTINE
Undigested food
enters large intestine

e n
h a pp
p ti on
a b so r
e r r e
Wa t
The Structure of Human
Digestive System
7
 RECTUM

Undige
(FAEC sted fo
ES) en od
& is sto ters rectu
red he m
re
The Structure of Human
Digestive System
8
 ANUS

Fae
c
the es ar
bod e ex
y th cre
rou ted
gh fr
the om
anu
s
 Am
yla Pro
teas
se
e
Mal (pancr
tase eas,
small
Lip intesti
ne &
as stoma
ch)
e
Starch maltose
Secreted by SALIVARY GLAND & PANCREAS

maltose glucose
Secreted by SMALL INTESTINE

Protein polypeptide
Secreted by STOMACH
polypeptide dipeptide
Secreted by PANCREAS

dipeptide Amino
acid
Secreted by SMALL INTESTINE

Fatty
Fat acid+glycerol
Secreted by PANCREAS
The wall of small intestine
has millions of fine
projections called villi
(singular-villus)

To increase the surface area for the

process of absorption of digested food
 The wall of villus
is very thin(one cell
thick) to increase
the rate of
Lacteal absorption
(absorbs
digested
fat) Blood vessel-To
transport the
nutrients to all
parts of the
body
Digested food is absorbed into the blood
circulatory system through the wall of small
intestine
?
Visking tube

?
 Visking tube

Glucose/starch
solution
?
 Visking tube

Glucose/starch
solution
?
Distilled water
Process of Transporting the
products of Digestion
The molecules that are absorbed into a villus
will undergo assimilation

The process of
distributing the end
products of
digestion for the use
of the cells in body
GLU
CO
SE

FATTY
ACID & L
LYC E RO
G

N O
MI
A CID
A
Three systems work together to make
sure the digested food reach body cells
Digestive Blood circulatory Assimilation
system system
Form new
cells

Respiration

Regulate
Transport body
molecules to temperature
Function?? the body cells
Defecation
What happens
to the food that
is not absorbed
by small
intestine??
 The undigested food & food that is not
absorbed by small intestine (fibres, wastes
secretion of digestive tract, dead cells & water)
will move to the large intestine
Water & minerals are
absorbed into blood
stream

FAEC
(una ES
bsor
& un bed
dige
s
food ted
)
 Defecation
Faece
s are
s
the r tored in
The p ectum.
elimi rocess o
natio f
faece n of t
s thro he
ANU ugh t
S is c he
alled
Summative practice 3 page 71
The end……