B3-Nutrisi

TEMA 1 : Penyenggaraan dan Kesinambungan Hidup

Bidang Pembelajaran Nutrisi

3BAB Nutrition

Konsep PENTING
IMPORTANT concepts

contoh Kelas makanan as Ujian makanan as Gizi seimbang
examples Classes of food Food tests A balanced diet

Faktor Karbohidrat dan Ujian iodin dan Dipengaruhi oleh
penghubung protein ujian Millon umur dan iklim
Relating factor Carbohydrates and Iodine and Millon’s Influenced by age and
proteins test climate

contoh Organ pencernaan Enzim pencernaan Usus besar Tisu badan
examples Digestive organs Digestive enzymes Large intestine Body tissues

Faktor as as Penyerapan Asimilasi dan
penghubung semula air dan respirasi berlaku
Relating factor Mulut dan usus Amilase (mencerna penyahtinjaan Assimilation and
kecil kanji) dan protease Reabsorption respiration take
Mouth and small (mencerna protein) of water and place
intestine Amylase (digests defecation
starch) and protease
(digests proteins)

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?

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NOTA BESTARI

Kelas Makanan Classes of Food BAB
1. Carbohydrates are made up of carbon, hydrogen and
1. Karbohidrat terdiri daripada unsur karbon, hidrogen 3
dan oksigen. oxygen.
2. There are three main types of carbohydrates, i.e.
2. Terdapat tiga jenis karbohidrat yang utama, iaitu kanji,
glikogen dan selulosa. starch, glycogen and cellulose.
3. Proteins are made up of carbon, hydrogen, oxygen and
3. Protein terdiri daripada unsur karbon, hidrogen,
oksigen dan nitrogen. Sesetengah protein juga nitrogen. Some proteins also contain phosphorus and
mempunyai fosforus dan sulfur. sulphur.
4. Proteins are used for building body tissues, synthesising
4. Protein digunakan untuk membina tisu badan, enzymes, hormones and antibodies.
mensintesis enzim, hormon dan antibodi. 5. Fats are also made up of carbon, hydrogen and oxygen
but the ratio is different from that of carbohydrates.
5. Lemak juga terdiri daripada karbon, hidrogen dan oksigen 6. Vitamins are required in only small quantities to
tetapi nisbah yang berlainan daripada karbohidrat. maintain good health.
7. Vitamins are classified into two groups, i.e. water-
6. Vitamin diperlukan dalam kuantiti yang kecil sahaja soluble vitamins (vitamins B and C) and fat-soluble
untuk mengekalkan kesihatan yang baik. vitamins (vitamins A, D, E and K).
8. Vitamins are obtained from vegetables, fruits, milk
7. Vitamin dikelaskan kepada dua kumpulan, iaitu and meat.
vitamin larut air (vitamin B dan C) dan vitamin larut 9. The body requires only small quantities of mineral for
lemak (vitamin A, D, E dan K). growth and development of body.
10. Fibre (dietary fibre) or roughage is found in food
8. Vitamin diperoleh daripada sayur-sayuran, buah- which contains cellulose.
buahan, susu dan daging. 11. Food and drinks supply water which is necessary for
the body.
9. Badan kita memerlukan mineral dalam kuantiti yang Importance of a Balanced Diet
kecil sahaja bagi pertumbuhan dan perkembangan 1. A balanced diet is food that has all the classes of food
badan. in the right quantities.
2. A balanced diet is necessary for supplying the right
10. Pelawas terdapat dalam makanan yang mengandungi amount of energy, balanced body growth, maintaining
selulosa. the health of the body and preventing deficiency
diseases such as scurvy and rickets.
11. Makanan dan minuman membekalkan air yang 3. The factors that affect a balanced diet are age, body
diperlukan oleh badan. size, gender, work, climate and the state of health.
4. The calorific value of food is the total energy released
Kepentingan Gizi Seimbang when one gram of food is burned completely.
5. The amount of energy in a food is measured in units
1. Gizi seimbang ialah makanan yang terdiri daripada of calorie or joule.
semua kelas makanan dalam kuantiti yang betul. 6. A balanced diet, regular exercise and healthy lifestyle
are essential for maintaining body health.
2. Gizi seimbang diperlukan untuk bekalan jumlah tenaga
yang betul, pertumbuhan badan yang seimbang, Human Digestive System
mengekalkan kesihatan badan dan mengelakkan 1. Digestion is the break down of complex or large food
daripada menghidapi penyakit-penyakit seperti skurvi
dan riket. to smaller molecules that are soluble and ready to be
absorbed by the body.
3. Faktor yang mempengaruhi gizi seimbang ialah umur, 2. Digestion takes place in two stages:
saiz badan, jantina, pekerjaan, iklim dan keadaan (a) Physical digestion – breaking down of large food
kesihatan.
into smaller pieces with the help of teeth, tongue
4. Nilai kalori makanan ialah jumlah tenaga yang and saliva.
dibebaskan apabila satu gram makanan dibakar
dengan lengkap.

5. Jumlah tenaga dalam suatu makanan disukat dalam
unit kalori atau joule.

6. Gizi seimbang, kerap bersenam dan gaya hidup yang
sihat adalah penting untuk mengekalkan kesihatan
badan.

Sistem Pencernaan Manusia

1. Pencernaan ialah proses penguraian makanan yang
kompleks atau besar kepada molekul yang lebih kecil
yang boleh larut dan sedia diserap oleh badan.

2. Pencernaan berlaku dalam dua peringkat:
(a) Pencernaan fizikal – pemecahan makanan yang
besar kepada cebisan lebih kecil dengan bantuan
gigi, lidah dan air liur.

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BAB (b) Pencernaan kimia – penguraian molekul-molekul (b) Chemical digestion – the breaking down of
kompleks makanan kepada molekul-molekul complex food molecules into simple molecules
ringkas dengan bantuan enzim. with the help of enzymes.

3. Sistem pencernaan manusia terdiri daripada satu tiub 3. The human digestive system consists of a tube that
yang disebut salur pencernaan dan beberapa organ is called the digestive tract and several other organs
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.

Pencernaan Makanan Digestion of Food
1. Enzymes are proteins that speed up the process of
1. Enzim ialah bahan protein yang mempercepatkan
proses pencernaan makanan. Enzim memecahkan digestion of food. Enzymes break down complex food
molecules to smaller and simpler molecules.
3 molekul kompleks makanan kepada molekul yang 2. The types of enzymes secreted and the food digested:
lebih kecil dan ringkas. (a) Mouth – salivary amylase (starch → maltose)
2. Jenis enzim yang dirembeskan dan makanan yang (b) Stomach – protease in the gastric juice (protein
dicerna:
(a) Mulut – amilase liur (kanji → maltosa) → polypeptides)
(b) Perut – protease dalam jus gaster (protein → (c) Duodenum – pancreatic juice produces
polipeptida)
(c) Duodenum – jus pankreas menghasilkan amilase pancreatic amylase (starch → maltose),
pankreas (kanji → maltosa), protease (polipeptida protease (polypeptides → dipeptides) and lipase
→ dipeptida) dan lipase (lemak → asid lemak + (fat → fatty acids + glycerol)
gliserol) (d) Small intestine – maltase (maltose → glucose) and
(d) Usus kecil – maltase (maltosa → glukosa) dan protease (dipeptides → amino acids)
protease (dipeptida → asid amino) 3. The classes of food and final products of digestion:
3. Kelas makanan dan hasil akhir pencernaan: (a) Carbohydrates – glucose
(a) Karbohidrat – glukosa (b) Protein – amino acids
(b) Protein – asid amino (c) Fat – fatty acids and glycerol
(c) Lemak – asid lemak dan gliserol
Absorption of Food
Penyerapan Makanan 1. Absorption of food is the process in which the end

1. Penyerapan makanan ialah proses yang mana hasil products of digestion enter the bloodstream through
akhir pencernaan masuk ke dalam aliran darah melalui the walls of the small intestine.
dinding usus kecil. 2. The surface of the small intestine is covered with
millions of fine projections about 1 mm long. These
2. Permukaan usus kecil diliputi oleh berjuta-juta unjuran projections are called villi.
halus dengan panjang kira-kira 1 mm. Unjuran ini 3. Food that has been digested into the simplest form is
disebut vilus. absorbed by the villi on the walls of the small intestine
into the bloodstream.
3. Makanan tercerna dalam bentuk yang paling ringkas 4. The efficiency of absorption of digested food in the
diserap oleh vilus-vilus pada dinding usus kecil ke small intestine can be increased by:
dalam aliran darah. (a) having a large number of villi to increase the

4. Kecekapan penyerapan makanan tercerna di usus kecil surface area.
boleh ditingkatkan oleh: (b) the villi having very thin walls, i.e. one-cell thick.
(a) bilangan vilus yang banyak untuk menambahkan (c) the villi with many blood capillaries.
luas permukaan.
(b) vilus yang mempunyai dinding yang sangat nipis, Defecation
iaitu setebal satu sel. 1. The main function of the large intestine is to reabsorb
(c) vilus yang mempunyai banyak kapilari darah.
water.
Penyahtinjaan 2. Undigested food in the large intestine is removed as

1. Tugas utama usus besar ialah penyerapan semula air. faeces through the process of defecation.
2. Makanan yang tidak tercerna dalam usus besar 3. If a person has problems passing motion, he or she is

disingkirkan sebagai najis atau tinja melalui proses said to be suffering from constipation.
penyahtinjaan. 4. Constipation is caused by a lack
3. Jika seseorang mengalami kesukaran untuk membuang
air besar, dia dikatakan menghidap sembelit. of water and fibre in the diet.
4. Sembelit disebabkan oleh kekurangan air dan pelawas
dalam gizi pemakanan.

Nota Grafik

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Standard Kandungan Tarikh:
3.1 Kelas makanan
PBD
3.1 AKTIVITI Kelas makanan dan fungsinya Kontekstual
PERBINCANGAN Classes of food and their functions Buku teks m/s 46 – 50

1 Nyatakan kelas makanan berdasarkan fungsinya. TP2
State the classes of food based on their functions.

Kelas makanan Fungsi
Classes of food Functions

(a) Karbohidrat Membekalkan tenaga BAB
Carbohydrate To supply energy

(b) Protein Membina sel-sel baharu untuk menggantikan tisu yang rosak 3
Protein dan untuk pertumbuhan
To build new cells to replace damaged tissues and for growth
(c) Lemak
Fat Sebagai penebat haba dan melindungi organ dalaman
As a heat insulator and to protect the internal organs
(d) Vitamin
Vitamin Mengekalkan kesihatan badan Galeri Info
To maintain good health
(e) Mineral
Mineral Mengekalkan kesihatan badan Pelawas tidak dapat
To maintain good health dipecahkan oleh
(f) Pelawas sistem pencernaan
Fibre (Roughage)
Merangsang proses peristalsis manusia.
(g) Air To stimulate peristalsis Fibres cannot be
Water broken down by
Sebagai pelarut bahan kimia dan human digestive
system.

mengangkut nutrien dan oksigen

As a solvent for chemicals and to transport nutrients and oxygen

2 Kelaskan makanan yang berikut kepada empat kelas. TP1
Classify the following foods into four classes.

Ikan/Fish Nasi/Rice Mentega/Butter Bayam/Spinach
Minyak ikan/Fish oil Roti/Bread Susu/Milk Marjerin/Margarine
Daging/Meat Putih telur/Egg white Madu/Honey Betik/Papaya
Ubi kentang/Potato Kekacang/Nuts Kuning telur/Egg yolk Bijirin/Cereal
Pisang/Banana Nanas/Pineapple Gula/Sugar Minyak kelapa/Coconut oil

Kelas makanan/Classes of food

Karbohidrat Protein Lemak Pelawas
Carbohydrate Protein Fat Fibre

Nasi/Rice Ikan/Fish Mentega/Butter Bayam/Spinach
Roti/Bread Susu/Milk Minyak ikan/Fish oil Betik/Papaya
Madu/Honey Putih telur/Egg white Marjerin/Margarine Nanas/Pineapple
Ubi kentang/Potato Daging/Meat Kuning telur/Egg yolk Bijirin/Cereal
Gula/Sugar Kekacang/Nuts Minyak kelapa/Coconut oil Pisang/Banana

Buah-buahan dan sayur-sayuran mengandungi vitamin dan mineral .
Fruits and vegetables contain vitamins and minerals .

AKTIVITI HANDS-ON

Eksperimen Wajib 1: Menguji kehadiran kanji, glukosa, protein dan lemak (rujuk silang m.s.187 – 188).
Compulsory Experiment 1: To test for the starch, glucose, protein and fat (cross-reference pp. 187 – 188).

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3.2 AKTIVITI Kepentingan nutrien Tarikh:
PERBINCANGAN Importance of nutrients
PBD
Kontekstual
Buku teks m/s 46 – 50

1 Nyatakan kesan kekurangan nutrien berdasarkan maklumat yang diberi. TP1
State the effects of deficiency in nutrients based on the information given.

BAB Skurvi Beri-beri Riket Rabun malam
Scurvy Beriberi Rickets Night blindness

Goiter Mandul Anemia Kwasyiorkor
Goitre Sterility Anaemia Kwashiorkor

Kekejangan otot Darah lambat beku Osteoporosis
Prolonged bleeding Osteoporosis
3 Muscle cramps

Nutrien Kesan kekurangan Nutrien Kesan kekurangan
Nutrients Effects of deficiency Nutrients Effects of deficiency
(a) Vitamin A
Rabun malam (g) Besi Anemia
(b) Vitamin B Night blindness Iron Anaemia
(c) Vitamin C
Beri-beri/Beriberi (h) Iodin/Iodine Goiter/Goitre
(d) Vitamin D
Skurvi (i) Natrium/Kalium Kekejangan otot
(e) Vitamin E Scurvy Sodium/Potassium Muscle cramps

(f) Vitamin K Riket (j) Fosforus Riket
Rickets Phosphorous Rickets

Mandul (k) Protein Kwasyiorkor
Sterility Proteins Kwashiorkor

Darah lambat beku (l) Kalsium Riket, osteoporosis
Prolonged bleeding Calcium Rickets, osteoporosis

2 Lengkapkan jadual di bawah dengan menyatakan nutrien berdasarkan fungsinya. TP2
Complete the table below by stating the nutrients based on their functions.

Natrium Iodin Besi Kalsium Fluorin Kalsium dan fosforus
Sodium Iodine Iron Calcium Fluorine Calcium and phosphorous

Nutrien/Nutrients Fungsi/Functions

(a) Besi Membina hemoglobin dalam sel darah merah
Iron Builds haemoglobin in the red blood cells

(b) Fluorin/Fluorine Mengeraskan enamel gigi/Hardens the enamel of teeth Video

(c) Iodin Penghasilan hormon oleh kelenjar tiroid Praktis
Iodine Production of hormones by the thyroid gland Kendiri

(d) Kalsium Diperlukan untuk pembekuan darah
Calcium Needed for blood-clotting

(e) Natrium Memelihara fungsi sistem saraf
Sodium Maintains the functions of the nervous system

(f) Kalsium dan fosforus Membina tulang dan gigi yang kuat
Calcium and phosphorous Build strong bones and teeth

AKTIVITI HANDS-ON

Pembelajaran Berdasarkan Projek (PBP) 2: Masalah obesiti dalam kalangan murid (rujuk silang m.s.181)
Project-Based Learning (PBL) 2: Obesity problems among students (cross-reference p.182)

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Standard Kandungan Tarikh:
3.2 Kepentingan gizi seimbang

3.3 AKTIVITI Gizi seimbang PBD
KBAT PERBINCANGAN Balanced diet Kontekstual

Buku teks m/s 53 – 59

1 Apakah yang dimaksudkan dengan gizi seimbang?/What is meant by a balanced diet? TP2
Gizi yang mengandungi nutrien daripada semua kelas makanan dalam kuantiti yang

betul .

A diet that contains nutrients from all the classes of food in the right quantities.

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.

Kelas makanan Karbohidrat Protein Lemak 3
Classes of food Carbohydrate Protein Fat

Nilai kalori makanan per gram (kJ) 17.2 22.2 38.5
Calorific values of the food per gram (kJ)

Seorang budak lelaki mengambil 100 g karbohidrat, 60 g protein dan 5 g lemak sebagai sarapan
paginya.
A boy took 100 g of carbohydrate, 60 g of protein and 5 g of fat as his breakfast.

Hitung nilai kalori yang telah diambil oleh budak lelaki itu untuk sarapan paginya. Praktis
Calculate the calorific value taken by the boy for his breakfast. TP3/KBAT Kendiri

Nilai kalori/Calorific value = (17.2 × 100) + (22.2 × 60) + (38.5 × 5)
= 3 244.5 kJ

3 Tandakan ( ✓ ) golongan individu yang memerlukan lebih banyak tenaga dalam kehidupan harian.
Berikan sebab dengan memilih jawapan yang betul. TP2
Mark ( ✓ ) the individual that needs more energy in daily life. Give reasons by choosing the correct answer.

(a) Umur/Age: (d) Jantina/Gender:

✓ Orang muda Orang tua ✓ Lelaki Perempuan
Young people Old people Men Women

Orang muda (kurang, lebih) aktif. Lelaki (kurang, lebih) aktif.
Young people are (less, more) active. Men are (less, more) active.

(b) Keadaan kesihatan/Health condition: (e) Iklim/Climate:

Orang sihat ✓ Orang sakit Iklim panas ✓ Iklim sejuk
Healthy people Sick people Hot climate Cold climate

Orang sakit memerlukan (kurang, lebih) (Kurang, Lebih) tenaga diperlukan untuk
tenaga untuk menentang penyakit. mengekalkan suhu badan di tempat sejuk.

Sick people need (less, more) energy to fight (Less, More) energy is needed to maintain the
diseases. body temperature in a cold place.

(c) Saiz badan/Body size: (f) Pekerjaan/Work:

✓ Besar Kecil ✓ Kerja berat Kerja ringan
Large Small Heavy work 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).

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3.4 AKTIVITI Standard Kandungan Tarikh:
3.3 Sistem pencernaan manusia
KBAT PERBINCANGAN PBD
Sistem pencernaan manusia Masteri

Human digestive system Buku teks m/s 60 – 63
HEBAT Sains Modul 11
Jawab soalan-soalan di bawah./Answer the questions below.

1 Pada rajah di bawah, label organ-organ dalam sistem pencernaan manusia menggunakan perkataan
yang diberi./On the diagram below, label the organs in human digestive system using the words given.

Mulut/Mouth Hati/Liver Duodenum/Duodenum

BAB Esofagus/Oesophagus Rektum/Rectum Dubur/Anus

Duktus hempedu/Bile duct Usus besar/Large intestine Perut/Stomach

Pankreas/Pancreas Pundi hempedu/Gall bladder Usus kecil/Small intestine

3

(a) Mulut (g) Esofagus
Mouth Oesophagus

(b) Pundi hempedu (h) Hati
Gall bladder Liver

(c) Duktus hempedu (i) Perut
Bile duct Stomach

(d) Duodenum (j) Pankreas
Duodenum Pancreas

(e) Usus kecil (k) Usus besar
Small intestine Large intestine

(f) Rektum (l) Dubur
Rectum Anus

2 Apakah yang dimaksudkan dengan pencernaan? TP2

What is meant by digestion?

Penguraian molekul makanan yang kompleks atau besar kepada molekul yang

lebih kecil supaya dapat melarut dan sedia diserap oleh badan.

The breaking down of complex or large food molecules into smaller molecules

that are soluble and ready to be absorbed by the body.

3 Lengkapkan peta alir tentang pergerakan makanan dalam salur pencernaan manusia. TP2
Complete the flow map on the movement of food in the human digestive tract.

Mulut Esofagus Perut Duodenum
Mouth Oesophagus Stomach Duodenum

Usus kecil Usus besar Rektum Dubur
Small intestine Large intestine Rectum Anus

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4 Nyatakan organ pencernaan berdasarkan fungsinya. TP2
State the digestive organs based on their functions.

Organ Fungsi BAB
Organs Functions
3
(a) Mulut Memotong makanan menjadi serpihan kecil dan
Mouth mencernakan kanji
Cuts food into small pieces and digests starch
(b) Esofagus
Oesophagus Menyalurkan bolus (gumpalan makanan) ke dalam perut
Channels bolus (lump of food) into the stomach
(c) Perut
Stomach Pencernaan protein bermula
Starts the digestion of proteins
(d) Pankreas
Pancreas Merembeskan jus pankreas yang mengandungi enzim
Secretes pancreatic juice containing enzymes
(e) Hati
Liver Menghasilkan hempedu untuk membaurkan (memecahkan)
lemak/Produces bile to emulsify (break down) fats
(f) Pundi hempedu
Gall bladder Menyimpan hempedu
Stores bile
(g) Usus kecil
Small intestine Mencerna karbohidrat, protein dan lemak serta menyerap
makanan tercerna/Digests carbohydrates, proteins and fats and
(h) Usus besar absorbs digested food
Large intestine
Menyerap semula air
(i) Rektum Reabsorbs water
Rectum
Menyimpan tinja
(j) Dubur Stores faeces
Anus
Menyingkirkan tinja dari badan
Removes faeces from the body

5 Rajah di bawah menunjukkan makanan ditolak di sepanjang salur pencernaan oleh otot dinding yang
mengecut dan mengendur secara bersilih ganti. Namakan proses yang berlaku. TP1
The diagram below shows that food is pushed along the digestive tract by the alternate contraction and
relaxation of the muscles of the wall. Name the process that takes place.

Proses/Process:
Peristalsis/Peristalsis

Dinding berotot salur pencernaan Makanan
Muscular wall of the digestive tract Food

6 Tandakan ( ✓ ) fungsi-fungsi asid hidroklorik yang dirembeskan oleh dinding perut. TP1
Mark ( ✓ ) the functions of the hydrochloric acid secreted by the wall of the stomach.

✓ Memusnahkan bakteria Galeri Info
Destroys bacteria

✓ Menyediakan keadaan berasid untuk tindakan enzim Duodenum ialah
Prepares an acidic medium for the action of enzymes bahagian pertama
usus kecil.
Mencernakan protein Praktis The duodenum is the

Digests proteins Kendiri first part of the small
intestine.

✓ Meneutralkan sifat alkali air liur dan menghentikan tindakan enzim
amilase liur

Neutralises the alkaline property of saliva and stops the action of salivary amylase

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3.5 EKSPERIMEN Tindakan enzim dalam air liur terhadap kanji Tarikh:
KBAT INKUIRI Action of the enzyme in saliva on starch
PBD
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

BAB 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
3 Prosedur 1% starch solution, iodine solution, Benedict’s solution, saliva, water, 250 ml beaker, thermometer,
Bunsen burner, tripod stand, wire gauze, measuring cylinder, boiling tube, dropper, white tile

Termometer
Thermometer

Larutan kanji AB PERINGATAN
sahaja
Starch solution Larutan kanji + air liur Berkumur dengan air
only Starch solution + saliva untuk menyingkirkan
sebarang sisa
Kukus air Panaskan makanan di dalam
Water bath Heat mulut anda sebelum
(37ºC) memulakan
eksperimen.
Gargle your mouth
with water to remove
any food particles in
your mouth before
start the experiment.

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.

4 Catatkan pemerhatian anda./Record your observations.

5 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.

6 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

t &O[JN EBMBN BJS MJVS UFSEJSJ EBSJQBEB QSPUFJO EBO BLBO UFSNVTOBI KJLB EJEJEJILBO
The enzyme in saliva is made of protein and will be destroyed if it is boiled.

t 3FNCFTBO BTJE IJESPLMPSJL ZBOH CFSMFCJIBO BLBO NFOZFCBCLBO HBTUSJL 5BIVLBI BOEB CBIBXB HBTUSJL BEBMBI
BLJCBU EBSJQBEB EJOEJOH QFSVU ZBOH UFSLBLJT PMFI BTJE
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?

32

Pemerhatian Awal aktiviti
Beginning of the
Tabung didih Ujian makanan Akhir aktiviti
Boiling tube Food test activity End of the activity

A Ujian iodin Biru tua Biru tua
Larutan kanji Iodine test Dark blue Dark blue
sahaja
Starch solution Ujian Benedict Tiada perubahan Tiada perubahan
only Benedict’s test No change No change

B Ujian iodin Biru tua Tiada perubahan BAB
Larutan kanji + Iodine test Dark blue No change
air liur
Starch solution Ujian Benedict Tiada perubahan Mendakan merah 3
+ saliva Benedict’s test No change bata
Brick-red precipitate

Perbincangan 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

Tabung didih Awal aktiviti Akhir aktiviti
Boiling tube Beginning of the End of the activity

activity

Kanji Gula Kanji Gula
Starch Sugar Starch Sugar

(A) Larutan kanji sahaja ✓ ✗ ✓✗
Starch solution only

(B) Larutan kanji + air liur ✓ ✗ ✗ ✓
Starch solution + saliva

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) .
The enzyme breaks down starch into maltose (sugar) .

3 Tandakan ( ✓ ) enzim dalam air liur yang mencernakan kanji. TP1
Mark ( ✓ ) the enzyme contained in saliva which digests starch.

Protease ✓ Amilase liur Lipase
Protease Salivary amylase Lipase

4 Apakah fungsi tabung didih A?/What is the function of boiling tube A?
Bertindak sebagai kawalan/It acts as a control

5 Apakah bahagian salur pencernaan manusia yang berlakunya pencernaan (analogi)
yang ditunjukkan di dalam tabung didih B?/What is the part of the human digestive
tract in which the digestion (analogy) shown in boiling tube B takes place? TP2
Mulut/The mouth

6 Mengapakah suhu air perlu dikekalkan pada 37ºC? TP2

Why should the temperature of water be maintained at 37ºC?

37ºC ialah suhu optimum bagi enzim, iaitu suhu badan manusia.

37ºC is the optimum temperature for enzymes, i.e. the body temperature of

humans.

Kesimpulan Enzim yang terdapat dalam air liur mencernakan kanji kepada maltosa .
into
The enzyme present in saliva digests starch maltose .

33

Tarikh:

3.6 AKTIVITI Ringkasan pencernaan makanan PBD
PERBINCANGAN Summary of the digestion of food Masteri

Buku teks m/s 62 – 64

1 Lengkapkan jadual di bawah tentang ringkasan pencernaan makanan dalam manusia. TP2
Complete the table below on the summary of the digestion of food in humans.

BAB Jus gaster/Gastric juice Asid amino/Amino acids Protein/Protein
Lipase/Lipase Maltosa/Maltose Jus pankreas/Pancreatic juice
Amilase liur/Salivary amylase Kanji/Starch Lemak/Fat
Glukosa/Glucose Protease/Protease Gliserol/Glycerol

3 Organ Rembesan Jenis enzim Makanan yang Hasil pencernaan
pencernaan Secretion Types of enzyme dicerna Products of
Digestive digestion
organs Food which is
digested

Mulut Air liur (a) Amilase liur (b) Kanji (c) Maltosa
Mouth Saliva Salivary Starch (Gula)
amylase Maltose

(Sugar)

Perut (d) Jus gaster Protease (e) Protein Polipeptida
Stomach Protein Polypeptides
Gastric juice Protease

Usus kecil (f) Jus pankreas (g) Lipase (h) Lemak (i) Asid lemak dan
(Duodenum) Pancreatic Lipase Fats gliserol
Small juice
intestine Fatty acids and
(Duodenum) (Dihasilkan oleh Protease Polipeptida glycerol
pankreas) Protease Polypeptides
Usus kecil (Produced by the Dipeptida
(Ileum) pancreas) Amilase pankreas (j) Kanji Dipeptides
Small
intestine Jus usus Pancreatic Starch Maltosa (Gula)
(Ileum) Intestinal juice Maltose (Sugar)
amylase
(k) Glukosa
Maltase Maltosa (Gula) Glucose
Maltase Maltose (Sugar)
(m) Asid amino
(l) Protease Dipeptida Amino acids
Protease Dipeptides

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: Praktis
Asid amino/Amino acids Kendiri

(c) Lemak/Fat:
Asid lemak dan gliserol/Fatty acids and glycerol

3 Tandakan ( ✓ ) dua organ dalam salur pencernaan yang mana pencernaan makanan tidak berlaku.
Tick ( ✓ ) 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

34

Tarikh:

3.7 AKTIVITI Asimilasi, penyerapan semula air dan penyahtinjaan PBD
Masteri
PERBINCANGAN Assimilation, reabsorption of water and defecation

Buku teks m/s 66, 68 – 69

1 Rajah di bawah menunjukkan struktur suatu vilus.
The diagram below shows a structure of villus.

Dinding usus kecil Y
Wall of the small intestine X

BAB

3

Apakah struktur yang berlabel X dan Y? TP1
What are the structures labelled X and Y?

X: Lakteal/Lacteal Y: Kapilari darah/Blood capillary

2 Tandakan ( ✓ ) dua sistem badan yang terlibat pada makanan di usus kecil sehingga di sel-sel badan.
Mark ( ✓ ) two body systems involved on food in small intestine until in body cells. TP1

Sistem perkumuhan ✓ Sistem pencernaan ✓ Sistem peredaran darah
Excretory system Digestive system Blood circulatory system

3 Apakah nama proses pengagihan hasil akhir pencernaan bagi kegunaan sel-sel badan seperti
pembentukan sel-sel baharu, untuk respirasi dan pengawalan suhu badan? TP1
What is name of the process which distributes the final products of digestion for the use of body cells
such as the formation of new cells, for respiration and regulation of body temperature?
Asimilasi/Assimilation

4 Padankan hasil akhir pencernaan dengan kegunaannya dalam proses asimilasi. TP2

Match the end products of digestion with their uses in the process of assimilation.

(i) Asid amino/Amino acid Bergabung untuk membentuk lemak
Combine to form fat

(ii) Glukosa/Glucose Membina komponen sel-sel
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 Namakan proses penyingkiran tinja (makanan tidak tercerna) dari badan. TP1
Name the process of removing faeces (undigested food) from the body.
Penyahtinjaan/Defecation

6 (a) Azlan menghadapi kesukaran menyingkirkan tinja dari rektum. Nyatakan keadaan itu. TP2
Azlan has difficulty in removing faeces from the rectum. State the condition.
Sembelit/Constipation

(b) Cadangkan dua cara untuk mengatasi masalah yang dinyatakan di 6(a). TP2 Praktis
Suggest two ways to overcome the problem stated in 6(a). Kendiri
Minum banyak air dan makan lebih banyak buah-buahan serta sayur-sayuran

Drink more water and eat more fruits and vegetables

Ingat! Penyerapan semula air ke dalam usus besar dapat mengekalkan keseimbangan bendalir dalam badan.
The reabsorption of water into large intestine is able to maintain the balance of fluids in the body.

35

3PT3 PRAKTIS PENGUKUHAN KOMPONEN
PP

BAB Arahan: Jawab semua soalan. A I dan II B III dan IV Jenis Nilai kalori
Instructions: Answer all questions. I and II III and IV makanan kJ/100g
Type of Calorific
Bahagian A/Section A C II dan III D I dan IV food value kJ/100g
II and III I and IV
1 Vitamin X mempunyai ciri-ciri
berikut. 3 Antara proses berikut, yang Nasi/Rice 1500
Vitamin X has the following manakah menyebabkan per-
characteristics. gerakan makanan melalui usus? Telur ayam 700
Which of the following causes Chicken egg
3 • Mencegah penyakit the movement of food through
skurvi/Prevents scurvy the intestine? Pisang 350
• Memelihara kesihatan A Asimilasi/Assimilation Banana
kulit B Respirasi/Respiration
Promotes healthy skin C Pencernaan/Digestion Seorang murid bersarapan pagi
D Peristalsis/Peristalsis dengan mengambil 200 g nasi,
Apakah vitamin X? 100 g telur ayam dan 50 g
What is vitamin X? 4 Jadual di sebelah menunjukkan pisang. Hitung nilai kalori yang
A Vitamin A B Vitamin B tiga jenis makanan dan nilai telah diambil oleh murid itu
C Vitamin C D Vitamin D kalori dalam 100 g makanan untuk sarapan paginya.
itu. A student had 200 g rice, 100 g
2 Makanan yang manakah The table next shows three types chicken egg and 50 g banana as his
mengandungi kandungan of food and their calorific values breakfast. Calculate the calorific
karbohidrat yang tinggi? in 100 g of the food mentioned. value taken by the student for his
Which food has a high content breakfast.
of carbohydrate? A 1275 kJ B 2375 kJ
I Nasi/Rice C 2550 kJ D 3875 kJ
II Roti/Bread
III Tomato/Tomato
IV Ikan/Fish

Bahagian B/Section B

1 (a) Gizi seimbang mengandungi nutrien daripada semua kelas makanan dalam kuantiti yang betul. Bulatkan

KLON dua penyakit yang disebabkan oleh kekurangan kalium./A balanced diet contains nutrients from all the
PT3

2017 classes of food in the right quantities. Circle two diseases caused by the lack of potassium.

Osteoporosis/Osteoporosis Kekejangan otot/Muscle cramp
Lumpuh/Paralysis Riket/Rickets

[2 markah/2 marks]

(b) Rajah 1 menunjukkan seorang lelaki yang menghidapi penyakit kekurangan sejenis nutrien.

KLON Diagram 1 shows a man who has a nutrient deficiency disease.
PT3

2015

Rajah 1/Diagram 1

Lengkapkan penyataan./Complete the statement.
Lelaki itu menghidapi penyakit (anemia, goiter) kerana kekurangan (besi, iodin) dalam gizinya.
The man suffered from (anaemia, goitre) because of a lacking of (iron, iodine) in his diet.

[2 markah/2 marks]

36

Bahagian C/Section C

2 Encik Halim menerangkan kepada muridnya tentang gizi

KLON seimbang. Guru tersebut menggunakan piramid makanan MINYAK
PT3 BUTTER

2015 dalam Rajah 2 sebagai panduan untuk menentukan makanan

yang perlu diambil.

Encik Halim explains to his students about balanced diet. The

teacher uses the food pyramid in Diagram 2 as a guide to determine

which food needed to be taken.

(a) Berdasarkan piramid makanan dalam Rajah 2, mengapakah

buruh perlu mengambil lebih banyak makanan dari tapak? BAB

Based on the food pyramid in Diagram 2, why do labours need

to take more food from the base? TP2

Buruh memerlukan lebih banyak tenaga. 3

The labours need more energy. Rajah 2/Diagram 2

[1 markah/1 mark]

(b) Jika pundi hempedu seorang lelaki telah dibuang, aras makanan yang manakah perlu dielakkan dalam
gizinya? Terangkan jawapan anda. TP3/Mengaplikasi
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 .
[2 markah/2 marks]

(c) Seorang lelaki memakan makanan seperti bayam, nasi dan pisang pada suatu hari tertentu.
A man ate the food such as spinach, rice and banana on a particular day.
(i) Gizinya didapati tidak seimbang. Apakah dua kelas makanan yang perlu ditambah kepada gizinya?His
diet was found to be unbalanced. What are the two classes of food that should be added to his diet? TP2
Lemak dan protein

Fat and protein

[2 markah/2 marks] Praktis
Formatif
(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. TP4/Menganalisis
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.
Pisang kaya dengan karbohidrat.

Bananas are rich in carbohydrates.

[1 markah/1 mark]
(d) Seorang lelaki menghidapi suatu masalah kesihatan. Suatu bengkak jelas kelihatan pada pangkal lehernya

dan dia terasa tegang di bahagian kerongkong. Apakah penyakit yang mungkin dan punca untuk penyakit
yang dihidapinya?
A man having a health problem. A visible swelling appears at the base of his neck and a tight feeling in his
throat. Wat is the possible diseases he suffered and the possible causes for this disease?
Goiter. Penyakit ini mungkin disebabkan oleh kekurangan iodin dalam gizi makanannya.

Goitre. This disease might cause by the lacking of iodine in his diet.

[2 markah/2 marks]

37