TEMA 1 : Penyenggaraan dan Kesinambungan Hidup

BIDANG
PEMBELAJARAN

3
Nutrisi
BAB

Nutrition

Konse PENTING
Konsep
IMPORTANT concepts

contoh Kelas makanan Ujian makanan Gizi seimbang

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

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?

24
 NOTA BESTARI
Kelas Makanan Classes of Food
1. Karbohidrat dan lemak terdiri daripada unsur karbon, 1. Carbohydrates and fats are made up of carbon, arbon,
hidrogen dan oksigen. hydrogen and oxygen.
2. Terdapat tiga jenis karbohidrat yang utama, iaitu kanji, 2. There are three main types of carbohydrates, s, i.e.
glikogen dan selulosa. starch, glycogen and cellulose.

BAB
3. Protein terdiri daripada unsur karbon, hidrogen, 3. Proteins are made up of carbon, hydrogen, oxygen en and
oksigen dan nitrogen. Sesetengah protein juga nitrogen. Some proteins also contain phosphorus us and
mempunyai fosforus dan sulfur.
4. Protein digunakan untuk membina tisu badan,
sulphur.
4. Proteins are used for building body tissues, synthesising
esising
3
mensintesis enzim, hormon dan antibodi. enzymes, hormones and antibodies.
5. Vitamin dikelaskan kepada dua kumpulan, iaitu 5. Vitamins are classified into two groups, i.e. water-
vitamin larut air (vitamin B dan C) dan vitamin larut soluble vitamins (vitamins B and C) and fat-solubleoluble
lemak (vitamin A, D, E dan K). vitamins (vitamins A, D, E and K).

Kepentingan Gizi Seimbang Importance of a Balanced Diet

1. Gizi seimbang ialah makanan yang terdiri daripada 1. A balanced diet is food that has all the classes of food
semua kelas makanan dalam kuantiti yang betul. in the right quantities.
2. Faktor yang mempengaruhi gizi seimbang ialah umur, saiz 2. The factors that affect a balanced diet are age, body
badan, jantina, pekerjaan, iklim dan keadaan kesihatan. size, gender, work, climate and the state of health.

Human Digestive System

Sistem Pencernaan Manusia
1. Digestion is the break down of complex or large food
1. Pencernaan ialah proses penguraian makanan yang
to smaller molecules that are soluble and ready to be
kompleks atau besar kepada molekul yang lebih kecil
absorbed by the body.
yang boleh larut dan sedia diserap oleh badan.
2. Digestion takes place in two stages:
2. Pencernaan berlaku dalam dua peringkat:
(a) Physical digestion – breaking down of large food
(a) Pencernaan fizikal – pemecahan makanan yang
into smaller pieces with the help of teeth, tongue
besar kepada cebisan lebih kecil dengan bantuan
and saliva.
gigi, lidah dan air liur.
(b) Chemical digestion – the breaking down of
(b) Pencernaan kimia – penguraian molekul-molekul
complex food molecules into simple molecules
kompleks makanan kepada molekul-molekul
with the help of enzymes.
ringkas dengan bantuan enzim.
Digestion of Food
Pencernaan Makanan
The types of enzymes secreted and the food digested:
Jenis enzim yang dirembeskan dan makanan yang dicerna: (a) Mouth – salivary amylase (starch → maltose)
(a) Mulut – amilase liur (kanji → maltosa) (b) Stomach – protease in the gastric juice (protein →
(b) Perut – protease dalam jus gaster (protein → polypeptides)
polipeptida) (c) Duodenum – pancreatic juice produces
(c) Duodenum – jus pankreas menghasilkan amilase pancreatic amylase (starch → maltose),
pankreas (kanji → maltosa), protease (polipeptida protease (polypeptides → dipeptides) and lipase (fat
→ dipeptida) dan lipase (lemak → asid lemak + → 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)
Absorption of Food and Defecation
Penyerapan Makanan dan Penyahtinjaan 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
2. Permukaan usus kecil diliputi oleh berjuta-juta unjuran millions of fine projections about 1 mm long. These
halus dengan panjang kira-kira 1 mm. Unjuran ini projections are called villi.
disebut vilus. 3. Undigested food in the large intestine is
3. Makanan yang tidak tercerna dalam usus besar disingkir- removed as faeces through the process of
kan sebagai najis atau tinja melalui proses penyahtinjaan. defecation.
Nota Grafik

25
 Standard Kandungan
3.1 Kelas makanan Tarikh:

3.1 AKTIVITI
PERBINCANGAN
Kelas makanan dan fungsinya
Classes of food and their functions
PBD
Kontekstual

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

3
((b) Protein Membina sel-sel baharu untuk menggantikan tisu yang rosak
Protein dan untuk pertumbuhan
To build new cells to replace damaged tissues and for growth

((c) Lemak Sebagai penebat haba dan melindungi organ dalaman

Fat As a heat insulator and to protect the internal organs

(d) Vitamin
Vitamin
Mengekalkan kesihatan badan
To maintain good health Gal Info
erii In
aler fo
Pelawas tidak dapat
(e) Mineral Mengekalkan kesihatan badan dipecahkan oleh
Mineral To maintain good health sistem pencernaan
manusia.
Fibres cannot be
(f) Pelawas Merangsang proses peristalsis broken down by
Fibre (Roughage) To stimulate peristalsis human digestive
system.
(g) Air Sebagai pelarut bahan kimia, mengangkut
Water nutrien dan oksigen dan mengawal suhu badan
As a solvent for chemicals, to transport nutrients and oxygen and
regulates body temperature

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 Kubis/Cabbage
Kiwi/Kiwi 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 Kubis/Cabbage
Kiwi/Kiwi Kekacang/Nuts Minyak kelapa/Coconut oil Kiwi/Kiwi

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.185 – 187).
Compulsory Experiment 1: To test for the starch, glucose, protein and fat (cross-reference pp. 185 – 187).

26
 Tarikh:

3.2 AKTIVITI
PERBINCANGAN
Kepentingan nutrien
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.

Skurvi Beri-beri Riket Rabun malamm

Scurvy Beriberi Rickets Night blindness
ess
Goiter Mandul Anemia Kwasyiorkor

BAB
Goitre Sterility Anaemia Kwashiorkor
Kekejangan otot Darah lambat beku Osteoporosis
Muscle cramps Prolonged bleeding Osteoporosis
3
Nutrien Kesan kekurangan Nutrien Kesan kekurangan an
Nutrients Effects of deficiency Nutrients Effects of deficiency
cy
(a) Vitamin A Rabun malam (g) Besi Anemia
Night blindness Iron Anaemia

(b) Vitamin B Beri-beri/Beriberi (h) Iodin/Iodine Goiter/Goitre

(c) Vitamin C Skurvi (i) Natrium/Kalium Kekejangan otot

Scurvy Sodium/Potassium Muscle cramps
(d) Vitamin D Riket (j) Fosforus Riket
Rickets Phosphorous Rickets
(e) Vitamin E Mandul (k) Protein Kwasyiorkor
Sterility Proteins Kwashiorkor
(f) Vitamin K 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
Video
(b) Fluorin/Fluorine Mengeraskan enamel gigi/Hardens the enamel of teeth

(c) Iodin Penghasilan hormon oleh kelenjar tiroid

Iodine Production of hormones by the thyroid gland
(d) Kalsium Diperlukan untuk pembekuan darah Nota
Calcium Needed for blood-clotting Ekstra

(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 Praktis
Kendiri

AKTIVITI HANDS-ON
Pembelajaran Berasaskan Projek (PBP) 2: Masalah obesiti dalam kalangan murid (rujuk silang m.s.179)
Project-Based Learning (PBL) 2: Obesity problems among students (cross-reference p.180)

27
 Standard Kandungan
3.2 Kepentingan gizi seimbang Tarikh:

3.3 AKTIVITI
PERBINCANGAN
Gizi seimbang
Balanced diet
PBD
Kontekstual
KBAT
Buku teks m/s 53 – 59
1 Apakah yang dimaksudkan dengan gizi seimbang?/What is meant by a balanced diet? TP2
Gizi yang mengandungi semua kelas makanan dalam kuantiti yang betul .
A diet that contains all the food classes in the right quantities.

2 Jadual
Ja di bawah menunjukkan nilai kalori dalam satu gram karbohidrat, protein dan lemak.
The
Th table below shows the calorific values in one gram of carbohydrate, protein and fat.
BAB

K
Kelas makanan Karbohidrat Protein Lemak
3 Classes of food
C
N
Nilai kalori makanan per gram (kJ)
Carbohydrate Protein Fat

17.2 22.2 38.5

C
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.
Calculate the calorific value taken by the boy for his breakfast. TP3/KBAT
Praktis
Nilai kalori/Calorific value = (17.2 × 100) + (22.2 × 60) + (38.5 × 5) Kendiri
= 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 melakukan aktiviti yang lebih (ringan,
Young people are (less, more) active. berat).
Men do more (light, heavy) activities

(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
higher). perform.

28
 Standard Kandungan
3.3 Sistem pencernaan manusia Tarikh:

3.4 AKTIVITI
PERBINCANGAN
Sistem pencernaan manusia
Human digestive system
PBD
Masteri

Buku teks m/s 60 – 63

Jawab soalan-soalan di bawah./Answer the questions below. HEBAT Sains Modul 11

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. TP1
P1

Mulut/Mouth Hati/Liver Duodenum/Duodenum

Esofagus/Oesophagus Rektum/Rectum Dubur/Anus

BAB
Duktus hempedu/Bile duct Usus besar/Large intestine Perut/Stomach
Pankreas/Pancreas Pundi hempedu/Gall bladder Usus kecil/Small intestine
tine
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

29
 4 Nyatakan organ pencernaan berdasarkan fungsinya. TP2
State the digestive organs based on their functions.

Organ Fungsi
Organs Functions
(a) Mulut Memotong makanan menjadi serpihan kecil dan
Mouth mencernakan kanji
Cuts food into small pieces and digests starch
(b)
( Esofagus Menyalurkan bolus (gumpalan makanan) ke dalam perut
BAB

Oesophagus Channels bolus (lump of food) into the stomach

(c)
( Perut Pencernaan protein bermula
3 Stomach Starts the digestion of proteins
(d)
( Pankreas Merembeskan jus pankreas yang mengandungi enzim
Pancreas Secretes pancreatic juice containing enzymes
(e)
( Hati Menghasilkan hempedu untuk membaurkan (memecahkan)
Liver lemak/Produces bile to emulsify (break down) fats
(f) Pundi hempedu Menyimpan hempedu
Gall bladder Stores bile
(g) Usus kecil Mencerna karbohidrat, protein dan lemak serta menyerap
Small intestine makanan tercerna/Digests carbohydrates, proteins and fats and
absorbs digested food
(h) Usus besar Menyerap semula air
Large intestine Reabsorbs water
(i) Rektum Menyimpan tinja
Rectum Stores faeces
(j) Dubur Menyingkirkan tinja dari badan
Anus 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
✓
Destroys bacteria aler
Gal Info
erii In fo
Menyediakan keadaan berasid untuk tindakan enzim Duodenum ialah
✓ bahagian pertama
Prepares an acidic medium for the action of enzymes
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

30
 Tarikh:

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

Bahan dan Larutan kanji 1%, larutan iodin, larutan Benedict, air liur, air, bikar 250 ml, termometer, meter,
Radas penunu Bunsen, tungku kaki tiga, kasa dawai, silinder penyukat, tabung didih, penitis, enitis,
jubin putih

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

Prosedur Termometer
3
Thermometer

A B Berkumur dengan air untuk

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

Panaskan
Heat

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
fo
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?

31
 Pemerhatian Awal aktiviti
Tabung didih Ujian makanan Akhir aktiviti
Beginning of the
Boiling tube Food test End of the activity
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
BAB

Ujian iodin Biru tua Tiada perubahan

B
Iodine test Dark blue No change
Larutan kanji +
3 air liur
Starch solution
Ujian Benedict Tiada perubahan Mendakan merah
Benedict’s test No change bata
+ saliva
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

Awal aktiviti
Akhir aktiviti
Beginning of the
Tabung didih End of the activity
activity
Boiling tube
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 Bahagian salur pencernaan manusia yang manakah 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 .
The enzyme present in saliva digests starch into maltose .

32
 Tarikh:

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

Jus gaster/Gastric juice Asid amino/Amino acids Protein/Protein

Lipase/Lipase Maltosa/Maltose Jus pankreas/Pancreatic juice
uice
Amilase liur/Salivary amylase Kanji/Starch Lemak/Fat
Glukosa/Glucose Protease/Protease Gliserol/Glycerol

BAB
Organ
pencernaan Rembesan Jenis enzim
Makanan yang
dicerna
Hasil pencernaan
Products off
aan 3
Digestive Secretion Types of enzyme Food which is
digestion
organs 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 Gastric juice Protease Protein Polypeptides
Usus kecil (f) Jus pankreas (g) Lipase (h) Lemak (i) Asid lemak dan
(Duodenum) Pancreatic Lipase Fats gliserol
Small juice Fatty acids and
intestine glycerol
(Duodenum) (Dihasilkan oleh
pankreas) Protease Polipeptida Dipeptida
(Produced by the Protease Polypeptides Dipeptides
pancreas)
Amilase pankreas (j) Kanji Maltosa (Gula)
Pancreatic amylase Starch Maltose (Sugar)
Usus kecil Jus usus Maltase Maltosa (Gula) (k) Glukosa
(Ileum) Intestinal juice Maltase Maltose (Sugar) Glucose
Small
intestine (l) Protease Dipeptida (m) Asid amino
(Ileum) Protease Dipeptides Amino acids

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: Asid amino/Amino acids
(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
Praktis
place. TP1 Kendiri
Mulut Esofagus Usus besar Perut
Mouth
✓ Oesophagus
✓ Large intestine Stomach

AKTIVITI HANDS-ON
Eksperimen Wajib 2: Proses penyerapan hasil pencernaan (rujuk silang m.s. 189 – 190).
Compulsory Experiment 2: The absorption process of digested products (cross reference pp. 189 – 190).

33
 Tarikh:

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

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

Wall of the small intestine
BAB

3
A
Apakah struktur yang berlabel X dan Y? TP1
What are the structures labelled X and Y? Nota
X: Lakteal/Lacteal Y: Kapilari darah/Blood capillary
Ekstra

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.
Bergabung untuk membentuk lemak
(i) Asid amino/Amino acid
Combine to form fat
Membina sel-sel baharu
(ii) Glukosa/Glucose
Builds new 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
Suggest two ways to overcome the problem stated in 6(a).
Minum banyak air dan makan lebih banyak buah-buahan serta sayur-sayuran
Drink more water and eat more fruits and vegetables Praktis
Kendiri

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.

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 PT3 PRAKTIS PENGUKUHAN 3 KOMPONEN
PP

Arahan: Jawab semua soalan.

Instructions: Answer all questions.
Bahagian A/Section A
1 Vitamin X mempunyai ciri-ciri A I dan II B III dan IV Jenis ori
Nilai kalori
berikut. I and II III and IV makanan kJ/100 g
Vitamin X has the following C II dan III D I dan IV

BAB
Type of Calorificc
characteristics. II and III I and IV food 00 g
value kJ/100
• Mencegah penyakit
skurvi/Prevents scurvy 3 Antara proses berikut, yang
Nasi/Rice 1500
3
• Memelihara kesihatan manakah menyebabkan per- Telur ayam
700
kulit gerakan makanan melalui usus? Chicken egg
Promotes healthy skin Which of the following causes Pisang
350
the movement of food through Banana
Apakah vitamin X?
the intestine?
What is vitamin X? Seorang murid bersarapan pagi
A Asimilasi/Assimilation
A Vitamin A B Vitamin B dengan mengambil 200 g nasi,
B Respirasi/Respiration
C Vitamin C D Vitamin D 100 g telur ayam dan 50 g
C Pencernaan/Digestion
pisang. Hitung nilai kalori yang
D Peristalsis/Peristalsis
2 Makanan yang manakah telah diambil oleh murid itu
mengandungi kandungan untuk sarapan paginya.
karbohidrat yang tinggi? 4 Jadual di sebelah menunjukkan A student had 200 g rice, 100 g
Which food has a high content tiga jenis makanan dan nilai chicken egg and 50 g banana as his
of carbohydrate? kalori dalam 100 g makanan breakfast. Calculate the calorific
I Nasi/Rice itu. value taken by the student for his
II Roti/Bread The table next shows three types breakfast.
III Tomato/Tomato of food and their calorific values A 1275 kJ B 2375 kJ
IV Ikan/Fish in 100 g of the food mentioned. C 2550 kJ D 3875 kJ

Bahagian B/Section B

1 (a) Gizi seimbang mengandungi nutrien daripada semua kelas makanan dalam kuantiti yang betul. Bulatkan
dua penyakit yang disebabkan oleh kekurangan kalium./A balanced diet contains nutrients from all the
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.
Diagram 1 shows a man who has a nutrient deficiency disease.

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]

35
 Bahagian C/Section C
2 Encik Halim menerangkan kepada muridnya tentang gizi
seimbang. Guru tersebut menggunakan piramid makanan BUTTER
MIN
YA
K

dalam Rajah 2 sebagai panduan untuk menentukan makanan

yang perlu diambil.
Encik Halim explains to his students about balanced diet. The
te
teacher uses the food pyramid in Diagram 2 as a guide to determine
w
which food needed to be taken.
(a
(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
3 Buruh memerlukan lebih banyak tenaga.
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
(b
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]
(ii) Cadangkan satu jenis makanan yang boleh ditambah kepada gizinya pada hari tertentu. Praktis
Terangkan jawapan anda./Suggest one type of food which can be added to his diet on that Formatif
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 banyak 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]

36