NUTRITION

1 Which food pyramid is the best guide to plan a balanced diet?

PMR 2008

2 The calorific value of rice is 15 kJ/g.Calculate the calorific value in 100g of rice.

A 15 kJB 30 kJC 1500 kJD 3000 kJ

PMR 2007

3 The diagram shows organs in a human digestive system.

Which of the following are the functions of J, K, L and M?

PMR 2006

4 The diagram shows a boy who is suffering from kwashiorkor disease.

Which of the following is the cause of the disease?

A Drinking too much waterB Lack of protein in the dietC Lack of calcium in the dietD Too much carbohydrate in the diet

PMR 2005

J K L M

A To digest starch To perform peristalsis To digest protein To digest fatB To digest starch To digest protein To digest fat To perform peristalsisC To digest protein To perform peristalsis To digest fat To digest starchD To digest protein To digest starch To perform

peristalsisTo digest fat

5 Which of the following pairs of food classes and examples is not correct?

Food class Example

A Protein Chicken meatB Carbohydrate NoodlesC Roughage PapayaD Fat Potato

PMR 2004

1 Figure 1.1 shows the human digestive system.( PMR 2004)

Figure 1.1

(a) (i) Label one of the following structures in Figure 1.1.

(1mark) (ii) State one function of the structure in (a) (i).

_________________________________________________________________(1 mark)

(b) A student carried out a food test on sample X. Table 1.2 shows the results of the test.

Food test Observation Food class

Sample X is crushed and added with Millon's reagent

Red precipitate was formed___________________

Sample X tested on filter paper

Grease spot was formed___________________

TABLE 1.2

(i) Complete Table 1.2 by naming the food classes that are present in sample X.(1 mark)

(ii) Explain what happens to the food sample X while it is inside structure Q.

___________________________________________________________________(2 marks)

(iii) State what happens to the final product in (b) (ii).

__________________________________________________________________

__________________________________________________________________

Pancreas Liver Oesophagus Mouth

(1 mark)2 Figure 2.1 shows an experiment to study the action of saliva on starch. The result of the

experiment after 30 minutes is shown in Table 2.2. (PMR 2005)

Figure 2.1

Test tube Presence of starchX No

Y Yes

Table 2.2

Based on Figure 2.1 and Table 2.2, answer the following questions.

(a) (i) Why must test tubes X and Y be kept in the water bath at 37oC?

_________________________________________________________________(1 mark)

(ii) State the reason why there is no starch in test tube X.

________________________________________________________________

________________________________________________________________(2 marks)

(iii) In which part of the alimentary canal does the same enzyme action occur as in the test tube X?

________________________________________________________________(1 mark)

(b) Figure 2.2 shows pictures of several foods.

Figure 2.2

Based on the pictures, complete the table below by writing the different food classes and their food samples.

Food classes Food sample

(i) Carbohydrate Bread

(ii) ______________________________ ______________________________

(iii)_______________________________ ______________________________

(iv)_______________________________ ______________________________

(v)_______________________________ ______________________________

(vi)_______________________________ ______________________________

(5 marks)

NUTRITION

ANSWER:

1. C2. C3. A4. B5. D

NutritionPMR 20041(a)

(b)

(i) Label one of the following structures:- Pancreas, liver, oesophagus or mouth

(ii) State one function of the labelled structure. Pancreas : Secretes enzyme / examples of enzyme Secretes hormones / examples of hormone Liver : Produces bile / remove toxins from blood / changes excess amino acids to urea / changes glucose into glycogen Oesophagus : Moves the food from the mouth to the stomach Mouth : Churns food Starch is broken down by amylase into maltose.

(i) 1. Protein 2. Fats

(ii) Proteins is broken down into amino acids. Fats is broken down into glycerol and fatty acids

(iii) The digested food is absorbed into the blood capillaries.

PMR 20052(a)

(b)

(i) The enzyme in saliva works best at body temperature 37oC.(ii) The enzyme amylase in saliva has changed the starch to sugar.(iii) Mouth

Food classes Food sample(ii) Protein Fish(iii) Vitamins /fibre Tomatoes(iv) Fats Margarine(v) Fibre / vitamin Vegetables / fruit(vi) Water / mineral / fats / proteins

Fresh milk