NUTRITION, chapter 6, form 4,6.1, 6.2, 6.3.for spm.

1. BY:
NUR AMIRAH QISTINA BT MUHAMAD MAZLAN

2. 6.1 TYPES OF NUTRITION
NUTRITION
The entire process by which organism
obtain energy and nutrition from food.
Function: for growth , maintenance and
repair of damage tissue.
Types: Autotrophic nutrition and
Heterotrophic nutrition.
NUTRIENT
The substances that are required for the
nourishment of an organisms.

3. AUTOTROPHIC NUTRITION
AUTOTROPHS(autos : self ; trophos : feed)
oUse simple inorganic substances and either light
energy(photosynthesis) or chemical
energy(chemosynthesis) to synthesise food.
PHOTOAUTOTROPHS
:
Carry out
photosynthesis.
Produce organic
molecules from CO2
and H2O.
CHEMOAUTOTROPH
S:
Carry out
chemosynthesis.
Synthesise organic
compound without the
help of light.
Obtain energy by
oxidising inorganic
substances.

4. HETEROTROPHIC NUTRITION
HETEROTROPHS (heteros :other)
•May practise holozoic nutrition ,saprophytism or
parasitism.
HOLOZOIC
NUTRITION
• Humans and nearly
all animals.
• The organism feed
by ingesting solid
organic matter
which is
subsequently
digested and
absorbed into their
bodies.
• Carnivorous plant :
obtain nutrients by
capturing and
ingesting small
insects.
SAPROPHYTISM
PARASITISM
• Saphophytes.
• Feed on dead and
decaying matter.
• Include bacteria and
fungi which digest
the food externally
before the nutrients
are absorbed.
• A close association
between 2
organisms , parasite
and host.
• The parasite obtains
nutrients by living
on or in the body of
the host.
• The parasite absorbs
readily digested
food from its host.
• Example of parasite
: fleas and lice.

5. 6.2 BALANCED DIET
THE NECESSITY OF A BALANCE DIET
Living organisms obtain nutrients from their diets.
The foods that constitute a balanced diet should contain the
major nutrients which include:
 Carbohydrates
 Proteins
 Lipids
 Vitamins
 Minerals
 Roughage or dietary fibre
 Water
These nutrients must be taken in the correct proportion
• To meet the daily energy requirement of an individual
• To provide the necessity nutrients for growth and tissue
repair
• For maintaining health

7. DAILY ENERGY REQUIREMENT
Energy
Can only be obtained
from carbohydrates, fats
and proteins. Proteins are
used to provide energy
when carbohydrates and
fats are not available.
Needed to perform
physical activities, to
sustain vital functions
and for maintaining
body temperature.
Generated by the
oxidation of molecules
obtained from food
during cellular
respiration.

8. FACTORS THAT EFFECTING THE DAILY
ENERGY
SEX
ADULT MALES REQUIRE
MORE ENERGY THAN
ADULT FEMALE.MEN
GENERALLY ARE
PHYSICALLY MORE ACTIVE
AND HAVE LESS BODY FAT.
BODY SIZE/weight
An individual of bigger size
require more energy than
another of smaller size.

9. VITAMINS
The group of a complex non-protein
organic compounds which are needed in
relatively small quantities by living
organism.
Provide no energy but are essential for maintenance of
good health and efficient metabolism.
Can be divided into:
 water-soluble vitamins : B and C
: cannot be stored in the
body
: have to be constantly
supplied in the daily diet
 Fat-soluble vitamins : A,D,E and K
: can be stored in the body fat

10. VITAMINS
SOURCES
FUNCTIONS
A
EGG, MILK,CARROT,
PAPAYA
•For growth and
promote healthy skin
•For good night vision
B
EGG, YEAST, LIVER,
NUTS, TOMATO
•Promotes the effective
functioning of the
nervous system
•Controls the supply of
carbohydrates to the
muscle and nerve cells
C
GREEN VEGETABLES,
TOMATO, LIME
•Increases immunity
against diseases
•Promotes healthy skin
D
EGG, MILK, COD LIVER
OIL
•Helps in the absorption
of calcium and
phosphorus in the small
intestines
E
K
VEGETABLE OIL, EGG,
LIVER, MILK,PALM OIL
•Maintains a healthy
reproductive system
SUNFLOWER SEEDS,
MAIZE
•Necessary for the
clotting of blood

11. MINERALS
Simple inorganic nutrients which must be obtained
through the diet, either from food or dissolved in
drinking water.
Provide no energy but are vital for the maintenance of
good health.
Macrominerals/major minerals are required in
relatively large quantities.
Microminerals are required in trace amounts of less
than 20mg per day.

12. MINERALS
SOURCES
FUNCTIONS
CALCIUM
MILK, ANCHOVIES,
CHEES, EGG
oFormation of strong
bones and teeth
oHelps in clotting in
blood
SODIUM
COMMON SALT
oNecessary
constituent of blood
plasma
MILK, LIVER, MEAT,
EGG
oBuilds haemoglobin
of red blood cells
IODINE
SEAFOOD
oNecessary for the
functioning of the
thyroid gland
PHOSPHORU
S
POTASSIUM
MILK, FISH, EGG
oFormation of strong
bones and teeth
MILK, EGG
oFor muscles
contraction
oHelps to maintain the
balance of blood and
tissue
IRON

13. ROUGHAGE/DIETARY FIBRE
Refer to the parts of plants that cannot be digested.
The sources of roughage are vegetables, fruits, nuts
and wholemeal grains.
Functions
of
roughage
Helps to
stimulate
peristalsis and
the muscle
movement of
the small and
big intestines
Helps to lower
blood
cholesterol
Prevent obesity,
diabetes
mellitus and
heart diseases
Deficiency of roughage in our diet causes constipation
and other disorders of the large intestine.

14. WATER
Water is very essential to the survival of human as
all metabolic reactions take place in solution.
Water makes up about 70% off the total body weight.
Controlling the
body
temperature
Removing
excretory
products
Controlling the
concentration of
blood
As a lubricant
As a medium for
biochemical
reactions in the
body
FUNCTIONS
OF WATER
Transporting
foods during
digestion
Failure to replace the lost water results in
dehydration. A series loss of water can be fatal.

15. SELECTION OF AN APPROPRIATE BALANCED DIET
ATHELETES
CARBOHYDRATES:
provide extra energy
PROTEINS
:build up
muscles
REDUCE
INTAKE OF
FATS
VEGETARIANS
EAT A VARIETY
OF
VEGETABLES,
FRUITS,
CEREALS AND
BEANS
TAKE A VITAMIN
B12
SUPPLIMENT
AS IT ONLY
FOUND IN
ANIMAL
SOURCES
PREGNANT
WOMEN
PROTEINS: the
building of the foetal
tissue
CALCIUM &
PHOSPHORUS:
build the bones
IRON: for the foetus
to make red blood
cells
CUT DOWN ON SUGAR
AND FATS

16. INFANTS
PROTEINS:
build soft tissue
CALCIUM &
PHOSPHORUS:
build bones and
teeth
CARBOHYDRATES:
provide energy for
growth
BREAST MILK IS
THE BEST FOOD
CHILDREN
NEED
ENERGY-RICH
FOOD
PROTEINS, IRON,
CALCIUM &
PHOSPHORUS :
for their rapid
growth
TEENAGERS
GIRLS:
IRON: making
red blood cells
to replace
those lost
during their
menstrual
periods
CUT DOWN AN
OIL-RICH
A DIET OF
CEREALS,
LEAN MEAT,
FISH,
VEGETABLES
AND FRUITS

17. 6.3 MALNUTRITION
Results from taking an unbalanced diet in
which certain nutrients are lacking , in
excess, or in the wrong proportions.
Malnutrition leads to health problems and
diseases.

18. THE EFFECT OF MALNUTRITION
DEFICIENC
Y IN
PROTEINS
• Kwashiorkor : Stunted growth , muscles that waste
away, diarrhoea ,oedema which causes the belly to
swell, loss of appetite and apathy.
• Marasmus : lacks of energy-providing too .The child
become very thin and looks old for his age.
DEFICIENC
Y IN
MINERALS
• Rickets : CALCIUM & PHOSPHORUS. The child’s
bones are soft and can bend out of shape.
• Osteoporosis : CALCIUM,VITAMIN D &
PHOSPHORUS. The elderly ’s bones become
porous and break easily.
DEFICIENC
Y IN
VITAMINS
• Rickets : VITAMIN D.
• Scurvy : VITAMIN C .Symptoms: bleeding and
swollen gums.
• Sterility : VITAMIN E.
• Night blindness : VITAMIN A

19. • Obesity : An obese person is at higher risk
of developing high blood pressure and
heart problems.
• Atherosclerosis : A person leads to high
blood pressure, puts a strain on the heart
and increase the risk of stroke.
EXCESSIVE
INTAKE OF
LIPIDS
EXCESSIVE
• Obesity
INTAKE OF
• Diabetes mellitus : A higher risk of
CARBOHYDRATE stroke, heart diseases and kidney
failure.
S
Raise
EXCESSIVE INTAKE OF • Gout : acid inthe level
of uric
the
blood.
PROTEINS
• The liver and kidney will be
EXCESSIVE
damaged : VITAMIN A,D,E & K
INTAKE OF
• an upset stomach : VITAMIN C
VITAMINS
EXCESSIV • High blood pressure : COMMON SALT
:
E INTAKE • Damage the liver and kidneys &IRON
• Bone formation in soft tissues promotes
OF
formation of kidney stones : CALCIUM
MINERALS

20. WAYS TO REDUCE THE CHANCE OF
CONTRACTING CERTAIN HEALTH PROBLEMS
DUE TO ONE’S DIET
i. CUTTING DOWN ON THE INTAKE OF
SATURATED FATS,RED MEAT AND
ORGANS.
ii. CUTTING DOWN ON THE INTAKE OF
SALT.
iii. TAKING ENOUGH DIETARY FIBRE,
WHICH CAN HELP LOWER BLOOD
CHOLESTEROL LEVEL.
iv. HAVING ENOUGH SLEEP DAILY.
v. MANAGING STRESS WELL.
vi. EXERCISING REGULARLY.