SCIENCE BOSSES LESSON

"WHY STUDY ALONE WHEN YOU CAN STUDY
WITH YOUR SCIENCE BOSSES"

Science Form 2:

Nutrition

Acknowledgement

Bismillahirahmannirahim, all praises to Allah S.W.T.

First and foremost, I feel so grateful for His blessing, finally,
I managed to complete the "Science Bosses" lesson book
successfully for the subject of School Science (SCE551). This
lesson book is significant to me as this is part of the
assessment and contributes huge marks. I hope my effort
in completing these “Science Bosses” is noticeable.

I would like to give the most profound appreciation and
special gratitude to my beloved lecturer Puan Siti Fairuz
Binti Dalim for her contribution in guiding me in
completing this "Science Bosses", without her guidance, I
probably could not manage to complete this lesson book.

Last but not least, I would also like to give my most
profound appreciation and acknowledge myself for the
hard work, time, and ideas in completing the necessary
information for lesson book. I hope that this lesson book
will give a lot of benefits to science learners out there as
well as the teachers.

i

Preface

This lesson book was created based on the Science Textbook KSSM Form 2 and the Dokumen
Standard Kurikulum Pentaksiran (DSKP) provided by the Ministry of Education, Malaysia. This
book aims to help students understand and master chapter 3 Nutrition in Theme 1:
Maintenance and Continuity of Life. It is guided by the concepts of Scientific skills, Science
Process Skills, Higher Order Thinking Skills, 21st Century Skills, and the STEM teaching and
learning approach.

As Malaysia is one of the highest obesity cases in the world, the major cause of this obesity to
happen because of food intake. So it is important to understand nutrition to ensure a healthy
balanced diet in daily meals.

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First published 2022
Publish for School of Science (SCE 551),
By SCIENCE BOSSES SDN BHD

Lot 12, Jalan Angsana 3/4 , Taman Citra Selangor 1, Kota Damansara, 47810 Petaling Jaya,
Selangor Darul Ehsan.

Special fe
atures

Brain teaser Extra Info !! To Up Info !!

A brain teaser is a Provide extra Provide info that
form of Additional information for necessary for the

information the topic students
puzzle that requires understanding.
thought added to the

subtopics’
to solve theories and

concept

Scan Me Learn smart !! Summative Exercises Learning Outcomes

Provide QR CODE Provide 21st Provide Statement of what
suitable for 21st learning necessary understanding at the
century learning exercises for
approach by self- straighten end of
learning students students expected to
understanding
get
and learn in this book

each subtopic

ii

Content




Acknowledgment………………………......................... i
Preface……………………………………............................ ii
Table of contents…………………………...................... iii

Theme 1: Maintenance and Continuity of Life
Chapter 3: Nutrition Form 2.................…………….. 4
3.1 Classes of food.................................................. 5-9
3.2 Importance of a balanced diet....................... 10-12
3.3 Human’s digestive system.............................. 13-15
3.4 Process of absorption and transportation of
digested food and defecation.............................. 16-17

Summative Exercises............................................ 18
List of Figure........................................................... 19
References.............................................................. 20

iii

Date :

Theme 1: Maintenance and
Continuity of Life

Chapter 3:
Nutrition
Form 2

What kind of food gives us energy?
How do the energy needs of one
individual differ from another
individual?
What happens to the food that
we eat?

What you will learn in
this topic?

3.1 Classes of food
3.2 Importance of a balanced diet
3.3 Human’s digestive system
3.4 Process of absorption and transportation
of digested food and defecation

3.1 Classes of food

Learning Outcomes Do you know about your daily diet?
Food not only supplies
Given seven classes
of food, at the end of energy but also give nutrients to
the lesson, students maintain our health?
should be able able to
elaborate and Students, do you know our foods are divided
communicate about into seven classes which are carbohydrate,
classes of food. protein, fat, vitamin, mineral, fibre, and water
and each food class has a specific function. Can

you identify the food classes that are shown in
each food item in this picture (Figure 1.1)?

Figure 1.1

Classes
of Food

Figure 1.2 Classes of food

Protein

A food ingredient called protein includes the elements 21st century skills
carbon, hydrogen, oxygen, and nitrogen. Our bodies
break down proteins into their fundamental component, Scan Me !!
or amino acid. Protein is necessary for the body's growth
processes, damaged tissue healing, and cell replacement. Figure 1.3 Kwashiorkor
In addition, protein is used in the synthesis of hormones,
antibodies, and enzymes. Extra Info !!

Egg Kwashiorkor is a type of illness
brought on by a lack of protein
Meat in the human diet and typically
affects children ranging from 1
Seafood to 3 years old.

Figure 1.4 Sources of protein mYguirlohmkwigamhnmbydei!encIittaploouhrvsoeeetlpeisitni.s

Fat

Fat has the same components as carbohydrates: carbon, Figure 1.5
hydrogen, and oxygen. Fatty acids and glycerol combine to
make fat.
A significant energy source and store is fat. Two times as much
energy is contained in one gramme of fat as there is in one
gramme of carbohydrates. Body organs like the kidneys and
heart are shielded by fat. In addition, fat serves as a carrier for
the vitamins A, D, E, and K. To control body temperature, extra
body fat is stored beneath the skin as a heat insulator.

Butter Coconut oil To Up Info !!

Fat from animals
contains
higher

cholesterol than
fat

from plants.

Figure 1.6 Sources of fats

Water



A substance that is vital to our body is water. Hydrogen
and oxygen are elements found in water. Water
transports nutrients and oxygen into the cells and serves
as a chemical solvent. It transfers waste products like
urea and salt out of the cells and controls body
temperature by allowing sweat to evaporate.

Fruit juice Watermelon

Figure 1.7 Sources of water

Vitamin Brain teaser !!

How many litres
of water we need

to drink a day?

A vitamin is an organic substance that doesn't give you 21st century skills
energy but that your body needs in little doses to stay
healthy. Vitamins can be categorized as either fat-soluble Learn smart !!
or water-soluble (Figure 1.8). Vitamins are found in fruits,
vegetables, milk, and meat. Mnemonics..

Fat-soluble
vitamins: “The FAT
cat is in the ADEK
(attic)". Other than
these vitamns is
water-soluble.

Figure 1.8 Classification of vitamins

Milk Meat Fruits Vegetables

Figure 1.9 Sources of vitamins

Table 2.0 Type, source, importance and effects of vitamin deficiency

Mineral 21st century skills

Learn smart !!
Scan Me !!

The body needs a non-organic substance called a Memorize Vitamins
mineral. Minerals don't provide energy, but they Classification, Functions
are needed in modest amounts to control bodily and Dificiency diseases in
functions and preserve health. 16min (Tricks and
Mnemonics)

Salt Seafood

Figure 2.1 Sources of mineral 21st century skills
Table 2.2 Types, sources, importance and effects of mineral deficiency
Extra Info !!
Scan Me !!

Minerals deficiency
diseases

Fibre

Fibre is a material that the digestive system is unable to break
down. Cellulose, which is present in plant cell walls, is the primary
component of fibre.
Peristalsis, or the movement brought on by the contraction and
relaxation of the muscles along the digestive tract, including the
esophagus, small intestine, and large intestine, depends heavily on
fibre. As a result, constipation is avoided and food can go through
the digestive system more easily.

High fibre bread Vegetables Grains ahnivgdehggFirenrautifaniitbbsslr,eaesr.e

Figure 2.3 Sources of fibre

Carbohydrate

Carbon, hydrogen, and oxygen make up the organic substance
known as a carbohydrate. Humans depend heavily on
carbohydrates since they provide a lot of energy.
Carbohydrates include substances including starch, glycogen,
and cellulose. Plants store food as starch, whereas animals
store food as glycogen. The carbohydrate that gives plants
their cell walls is called cellulose.

To Up Info !!

Potato Rice Bread Some sources of
carbohydrate,
Figure 2.4 Sources of carbohydrate such as sugar
supply energy
quickly

3.2 Importance of a Balanced Diet

Given food pyramid, A balanced diet is a diet that
at the end of the contains all the food classes in
lesson, students the right quantities that are
should be able to required by the body.
elaborate and
communicate about Students, do you know can
a balanced diet. refer to the food pyramid as a
guide to prepare a healthy
meal. this is what we called
food pyramid (Figure 2.5).

Figure 2.5 Food pyramid

Factors that Influence Calorific Requirement

Fibre Body size

In comparison to someone with a smaller frame, a person with a
large body frame needs to consume a larger portion of food since

they require more energy.

Climate

Compared to people who live in hot climate countries,
people who live in cold climate countries quickly lose
heat to their surroundings. As a result, they require
more food to keep their body temperature stable.

State of health

Those that are ill are frail. They need nourishment that is
suited to their health.

Gender

Men tend to be more muscular and engage in heavier
activities. Consequently, they require larger dietary
servings than women do.

Work

Due to their significant labour demands, farmers, labourers,
and fishermen have higher energy needs. Their dietary needs

are therefore greater than those of office workers.

Age

Because they are developing and more active than
Paodtautltos, children and teenRaicgeers need more Bread

carbohydFirgauterse f1o.r6 eSnoeurrgcyesanodf cparrobtoehinydforar tgerowth.
Figure 2.6 Factors that influence a calorific requirement

Calorific Value of Food

Food falls into some fundamental Table 2.7 Energy value of fat, protein and
categories, including glucose, carbohydrate
protein, and fat. When burned, each
of these fundamental classes
releases a distinct amount of
energy. Energy value, also known as
calorific value, is the total amount
of energy released when 1 g of food
is entirely burned in the body. Units
of measurement for this total
energy are calories (cal) or joules (J).

The Importance of Maintaining Health Brain teaser !!

The National Health and Morbidity You have learnt about the
Survey (2016) found that 17.5 percent calorific value of food. Can you
of Malaysians had diabetes, 30 estimate the calorific value of the
percent have high blood pressure, 47 food in your daily meals?
percent have high cholesterol, 17
percent are obese, and 40 percent are Extra Info !!
overweight. This issue demonstrates
Malaysians' poor dietary habits and The research results of the
way of living. National Health and Morbidity
At the school level, awareness-raising Survey 2016 shows that
activities should be conducted more only six percent of Malaysian
aggressively. adults eat enough fruits and
vegetables. Thus, the Ministry
We need to have a healthy lifestyle, of Health Malaysia launched
which includes consuming food that is the Eat Fruits and Vegetables
lower in fat, sugar, salt, and oil. In Campaign.
addition, in order to maintain our
health and lower the risk of serious
diseases, we should exercise and quit
smoking.

3.3 Human Digestive System

Learning Outcomes Food digestion is the process of breaking
down complicated and large food into
Given the figure of small, simple, and soluble molecules so
human digestive system, that they can be absorbed by the body's
at the end of the lesson, cells.
students should be able
able to elaborate and
communicate about
digestion.

Figure 2.8 Comparison between physical digestion and chemical
digestion

The Structure of the Human Digestive System

Figure 2.9 Human Figure 3.0 The flow of
digestive system food particles

The Flow of Food in the Digestive Tract

Mouth Oesophagus
• Food is chewed by the • Food that enters the
teeth. oesophagus is called
• Particles of food are bolus.
softened by saliva. • The process of
• Salivary amylase in peristalsis at the wall of
saliva breaks down the oesophagus pushes
starch into maltose. the food into the
stomach.
Duodenum Stomach
• Food enters the first
part of the small Stomach
intestine, that is, the • Walls of the stomach
duodenum. secrete protease and
• The liver produces bile hydrochloric acid.
that is stored in the gall Hydrochloric acid
bladder. activates the protease and
• The bile emulsifies fat kills bacteria in
into small droplets and the food that enters the
neutralises the acid in stomach.
the chyme. • Protease breaks down
• The pancreas produces protein into
pancreatic juice which polypeptides.
contain enzymes • Food that is semi-liquid is
amylase, protease and called chyme
lipase.
• Pancreatic amylase Small intestine
digests starch into • The small intestine
maltose.
• Protease digests secretes enzymes
polypeptides into maltase and protease.
dipeptides.
• Lipase digests fat into • Maltase digests
fatty acids and glycerol. maltose into glucose.

Figure 3.1 Human digestive system • Protease digests
dipeptides into amino

acids.

Figure 3.2 Action of digestive enzymes

The Flow of Food in the Digestive Tract

Large intestine Rectum
• Undigested food • Food that is
will enter the large undigested,

intestine. known as
• The process of faeces, enters
water reabsorption
happens in the the rectum
and is stored
large
intestine. here.

Anus
• Faeces are
excreted from

the body
through the

anus.

3.4 Process of Absorption and
Transportation of Digested
Food and Defecation

Learning Outcomes Food digestion is the process of breaking
down complicated and large food into small,
Given the figure of process simple, and soluble molecules so that they
absorption and can be absorbed by the body's cells.
transportation of digested
food and defecation, at the
end of the lesson, students
should be able able to
explain the absorption of
the end products of
digestion.

(a) Villi on the walls of the small intestine

(b) Absorption and transportation of the products of digestion

Figure 3.3 Structure of villus and absorption of digested food in the small intestine

Process of Transporting the Products of Digestion

Assimilation is a process of • Glucose is used to produce energy.
distributing the end products of • Amino acid is used to form component
digestion for the use of the cells of cells.
in our body. • Fatty acid and glycerol combine to
form fat which is used as heat insulator
and to
protect internal organs.

All these three systems below work together to ensure the digested food molecules reach the
cells of the body:

Figure 3.4 Processes involved in the assimilation of digested food

Defecation

Figure 3.5 Food that is not digested or absorbed by the small
intestine, such as fibres, digestive tract waste fluids,
dead cells, and water, will pass into the large
intestine. Water and minerals that pass through the
large intestine are reabsorbed into the bloodstream
(Figure 3.19). As a result, the unabsorbed and
undigested food turns into solid waste that is referred
to as faeces.
Before being expelled through the anus, faeces are
first momentarily held in the rectum. Defecation
refers to the act of removing faeces from the body.

Congrats everyone! Scan Me For
Thank you for study Answers !!
with Science Bosses!
Now let's do some
exercises.

Summative Exercises

1. Figure 1 shows a food pyramid.

(a) Name three types of food in the space marked X.
(b) State the functions of that food.

2. Kusairi does not like eating fruits and vegetables. What is
the effect on his health?

Figure 2 shows the human digestive system.

3. Identify parts P to W.
4. Name the part where
(i) carbohydrate digestion begins
(ii) protein digestion begins
(iii) fat digestion begins

5. State the meaning of food digestion.

List of Figures

Figures Page
Figure 1.1 Classes of food https://stoplearn.com/the-6-basic-food-groups/  5
Figure 1.2 Classes of food (Science Textbook Form 2) 5

Figure 1.3 Kwashiorkor https://www.lecturio.com/concepts/malnutrition/  6

Figure 1.4 Sources of protein https://www.bbcgoodfood.com/howto/guide/best-sources- 6
protein  6
6
Figure 1.5 https://parenting.firstcry.com/articles/easy-and-effective-ways-to-make-kids- 7
to-drink-milk/  8

Figure 1.6 Sources of fats, Figure 1.7 Sources of water, Figure 1.8 Classification of 9
vitamins, Figure 1.9 Sources of vitamins (Science Textbook Form 2)
10
Figure 1.7 Sources of water, Figure 1.8 Classification of vitamins, Figure 1.9 Sources of 11
vitamins (Science Textbook Form 2) 12
13
Table 2.0 Type, source, importance and effects of vitamin deficiency, Figure 2.1 Sources 13
of mineral, Table 2.2 Types, sources, importance and effects of mineral deficiency 13
(Science Textbook Form 2) 14
15
Figure 2.3 Sources of fibre 16
https://stock.adobe.com/images/young-african-american-child-dressed-as-a-doctor- 17
recommends-vegetables-and-fruits-for-proper-nutrition-and-benefits-to-your-
health/409051424?
as_campaign=ftmigration2&as_channel=dpcft&as_campclass=brand&as_source=ft_web&
as_camptype=acquisition&as_audience=users&as_content=closure_asset-detail-page
Figure 2.4 Sources of carbohydrate (Science Textbook Form 2)

Figure 2.5 Food pyramid https://www.quora.com/How-can-the-food-pyramid-help-plan-a-
nutritious-diet 

Figure 2.6 Factors that influence a calorific requirement (Science Textbook Form 2)

Table 2.7 Energy value of fat, protein and carbohydrate (Science Textbook Form 2)

Figure 2.8 Comparison between physical digestion and chemical digestion (Science
Textbook Form 2)

Figure 2.9 Human digestive system https://www.guyhowto.com/digestive-system-of-
humans-explained-with-diagrams/ 

Figure 3.0 The flow of food particles (Science Textbook Form 2)

Figure 3.1 Human digestive system

Figure 3.2 Action of digestive enzymes (Science Textbook Form 2)

Figure 3.3 Structure of villus and absorption of digested food in the small intestine
(Science Textbook Form 2)

Figure 3.4 Processes involved in the assimilation of digested food, Figure 3.5 Defecation
(Science Textbook Form 2)

References

Annunziata, A., & Mariani, A. (2019). Do consumers care
about nutrition and health claims? Some evidence from

Italy. Nutrients, 11(11), 2735.

Calder, P. C. (2020). Nutrition, immunity and COVID-19. BMJ
Nutrition, Prevention & Health, 3(1), 74.

Crowley, J., Ball, L., & Hiddink, G. J. (2019). Nutrition in
medical education: a systematic review. The Lancet
Planetary Health, 3(9), e379-e389.

Fanzo, J., Bellows, A. L., Spiker, M. L., Thorne-Lyman, A. L.,
& Bloem, M. W. (2021). The importance of food systems
and the environment for nutrition. The American Journal
of Clinical Nutrition, 113(1), 7-16.

Smolin, L. A., & Grosvenor, M. B. (2019). Nutrition: Science
and applications. John Wiley & Sons.

"WHY STUDY ALONE WHEN YOU CAN STUDY
WITH YOUR SCIENCE BOSSES"

This lesson book was aimed to give a clear explanation for science learners
out there specifically for the topic of Nutrition. This lesson book can help
them to give a clear picture of what the topic is about, especially for
students, teachers, and people in need. The content of this lesson book is
very interactive and everyone friendly as it is easy to understand and can
help as reference material in the teaching and learning process. The
Science Bosses have a dual function besides providing many exercises,
they also act as a notebook as they have many 21st-century elements
embedded in them.

Fatin Hanani Binti Zu
Author

This book is produced by a qualified author which author
is a student of Bachelor of Science Education in Biology
with Honors UiTM Puncak Alam. The author implements
all skills, knowledge, brainstorming, and making online
research to produce the best lesson book available in
the market which is suitable for all science learners.

SCIENCE BOSSES SDN BHD Semenanjung Malaysia : RM11.00
Sabah & Sarawak : RM13.00