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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 kJ
B 30 kJ
C 1500 kJ
D 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?

J K L M
A To digest starch To perform peristalsis To digest protein To digest fat
B To digest starch To digest protein To digest fat To perform peristalsis
C To digest protein To perform peristalsis To digest fat To digest starch
D To digest protein To digest starch To perform To digest fat
peristalsis
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 water


B Lack of protein in the diet
C Lack of calcium in the diet
D Too much carbohydrate in the diet
PMR 2005
5 Which of the following pairs of food classes and examples is not correct?

Food class Example


A Protein Chicken meat
B Carbohydrate Noodles
C Roughage Papaya
D 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.

Pancreas Liver Oesophagus Mouth

(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 Red precipitate was formed


added with Millon's reagent ___________________

Sample X tested on filter Grease spot was formed


paper ___________________

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).

__________________________________________________________________

__________________________________________________________________
(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 starch


X 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. C
2. C
3. A
4. B
5. D

Nutrition
PMR 2004
1(a) (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.

(b) (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 2005
2(a) (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

(b) Food classes Food sample


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