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: BIOLOGY : 4 IBNU SINA : 22 June 2011 (Wednesday) : 9.00-10.20 am (80 minutes) : /35 : Investigating The Physiology Of Living Things : 6.0 Nutrition
: 6.3 To understanding malnutrition : A student is able to:
Explain what malnutrition is Explain the effects of malnutrition using examples Describe ways to reduce the chance of contracting certain health problems due to ones diet Describe ways to reduce the effects of certain health problems
Prior Knowledge
: Students have learnt about the types of nutrition and balanced diet. Students knew and able to state the meaning of nutrition and balanced diet. Students learnt how to classify organisms according to their nutritional habits. Students learnt about the nutrient content in food and how the nutrients help in our body and growth.
Objectives
: At the end of the lesson student should be able to: i. Content knowledge State that malnutrition refers to the problems faced by people who do not have proper diet over a period of time. It could be due to lack of nutrients, excess
nutrients or nutrients in the wrong proportion or we called it as imbalanced diet. State the factors that cause malnutrition are undereating, overeating or bad eating habits. State and describe the problems related to undereating and overeating such as starvation and obesity. List a few conditions and state the causes for each condition. List at least two ways of reducing the risk of contracting diseases associated with diet that are practice good eating habits, do regular exercise and reducing sugar intake to prevent diabetes mellitus. ii. Science Process Skill (SPS) / Thinking Skills Thinking Strategies (TSTS) Discuss the severe conditions caused by malnutrition. Discuss and identify nutrients that are lacking or excess which will cause problems. Generating ideas about diabetes mellitus. Identify the dietary that can reduce the blood sugar level and prevent the damage caused by diabetes. iii. Scientific Attitudes and Noble Value Gathering information with patient Cooperate by working together and exchanging
ideas with others Confidence and independent in finding answers Contribute and participate willingly when work in group or pairs.
Teaching and Learning Resources No 1 2 3 4 Apparatus / Materials Power point presentation Handout Pop quiz sheet Quantity 1/person 1/person
TEACHING AND
NOTES
LEARNING ACTIVITIES Teacher showed pictures of an TSTS : Generating idea from a scenario, listening skill, relate the story with malnutrition Nobel values: Confidences, thinking rationally, respect and hear the story TSTS : Generating idea, listen to the teacher, try to guess answer
Refers to the problems faced by people who do not emaciated child stalked by a have a proper diet over a period of time. It could be vulture. Teacher told a story due to lack of nutrients, excess of nutrients or about the photographer that nutrients in the wrong proportions (imbalanced took the picture. diet)
Identify the cause of malnutrition : Undereating will lead to starvation. Overeating or bad eating habits. For example, obesity.
State and explain the effects of malnutrition using Teacher asked student to form examples : Kwashiorkor due to the protein deficiency. providing nutrients will cause marasmus. Deficiency in Vitamin C results in poor collagen formation tooth loss. and eventually leads to 6 groups. Each group must create a puzzle or pantun ask the other group.
scurvy. Teacher explains about the Noble Value: Cooperative, students responsible, Teacher generate
ideas about diabetes mellitus interest, thinking rationally, pay blood confidence and respect.
Limited supply of Vitamin D, calcium and by asking a question : calcium increases the risk of osteoporosis. The products bones become porous and break easily. pressure? of to constrict and your heart pressure. affect
Excessive food intake will give detrimental effects. Answer : Cause blood vessels For example, excessive consumption carbohydrates and lipids can lead to health beat faster, raises your blood problems such as obesity.
Obese people tends to have higher levels of cholesterol in their blood. This causes them to face a higher risk of developing cardiovascular disease,
Students were asked to sit at their place and be quiet. They will have a quiz about what they have learnt today. They were given 15 minutes to answer the quiz.
Review 10 minutes
___________________________________________________________________________________________________________ _ ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ __ Improvement : ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ___ References : Science process skill form 4 Biology Form 4 textbook Malindo Exercise Book Biology Form 4
If not treated properly, type 2 diabetes can cause kidney damage, poor circulation, numbness in the feet, dangerous infections and erectile dysfunction. The main consequence of this condition, however, is heart disease, which claims the lives of approximately 80% of all diabetic patients. The good news is that dietary changes can really help with blood sugar control and can also help to prevent the damage caused by type 2 diabetes.
Eat more
Organically grown green leafy vegetables, such as Swiss chard, mustard greens, and kale Citrus fruits and red bell pepper Red and purple fruits, such as cherries, blueberries Nuts, especially almonds and walnuts Cold water fish such as salmon, cod, herring, mackerel and halibut Extra virgin olive oil Cinnamon Garlic Legumes and whole grains, especially buckwheat, and barley Soyfoods Tomatoes Chili peppers
Avoid concentrated sugars, dried fruit, fruit juices, saturated fats, trans fats, excessive total fats, excessive iron, particularly from red meat
FACTORS EFFECTING DAILY ENERGY REQUIREMENT Body size - The smaller person have a larger surface per unit volume compare to a larger person, the rate of heat loss is higher, they need more energy.
Gender - Male need more energy because they are more active & the metabolic rate is
moderately active. NUTRIENTS IN FOOD Carbohydrates: (rice, noodles, potatoes) Source of energy for motion and growth
Used to form supporting structures in plants (cell wall) Effective methods for food storage (starch/glycogen) Part of nucleus (DNA) Lack of it : become very weak
Proteins : (meat, fish, cheese, eggs) Make new cells for growing
Repair & Replace damaged cells/tissues Make enzymes, antibodies & hormones Lack of it: kwashiorkor, very weak, muscle are poorly developed
Part of cell membrane Help absorb certain vitamins (ADEK) Too much: excess fat stored under the skin (obese) Too little: vitamins wont be absorbed, cell membrane wont be formed normally
Stored in the body fat No need to consume everyday (stored in the body)
Dissolved easily in water, easily lost Cannot be stored in the body, need to be consumed everyday.
Vitamin A Source: Milk, green leaf, butter, tomatoes, cod liver, egg. Function: Normal growth, healthy eyes & skin. Deficiency disease: Night blindness.
Vitamin B1 Source: Milk, peas, cereals, green leaf. Function: Growth & development. Deficiency disease: Beriberi (disease affects the nervous system).
Vitamin B2 Source: Peas, yeast, egg, meat. Function: Healthy skin growth. Deficiency disease: Skin disease, retarded growth.
Vitamin B4 Source: Whole cereals, potatoes, tomatoes, meat, fish. Function: Healthy skin, digestive & nervous system. Deficiency disease: Pellagra (disease affect the skin, alimentary canal & nervous system). Vitamin C Source: Tomatoes, green leaf, vegetables, fruits. Function: Healthy growth, strong blood vessels. Deficiency disease: Scurvy (gums easily bleed).
Vitamin D Source: Sunlight, milk, butter. Function: Strong bones & teeth. Deficiency disease: Rickets ( Soft bones & deformed on children).
Vitamin E Source: Vegetables, oils, milk, butter. Function: Protect the cell membrane. Deficiency disease: Affect fertility.
Vitamin K Source: Green vegetables, Soya bean oils. Function: Help in clotting the blood. Deficiency disease: Excessive bleeding from wound. Mineral salts: Major trace mineral- required in large amount
Iron - Formation of heamoglobin Calcium - Strong bones & teeth, muscle contractions, clotting blood Phosphorus - Strong bones Potassium - Growth & osmotic balance Sodium - Osmotic balance, proper functioning of nervous system Iodine - Body metabolism, development of brain Roughage/ fiber Higher water holding capacity
Help peristalsis / bowel movement Prevent from constipation Lower the cholesterol Reduce the risk of heart disease
Medium for transportation of respiratory gases Regulates body temp. Removes excretory waste Maintain osmotic pressure Aids peristaltic movement Hydrolyse some food substances Dissolve most chemical substances
SPECIAL DIET Pregnant lady Need more nutrient to provide more energy to meet the need of my growing fetus Folate brain development
Baby
Iron prevent from anemic Calcium - growth of babys bone & teeth
Need mothers milk to provide me with energy & nutrient. Children They are active & love to play. They need carbohydrates to give us energy and protein to develop new tissue. Vegetarian They need supplement in order to complete their need. Diabetic Low sugar. Teenagers Carbohydrates provides energy (theyre active)
Athletes
Carbohydrates they need more energy. MALNUTRITION Starvation insufficient amount of food Eating disorder: Anorexia Nervosa Girls believe themselves to be fat (theyre extremlely thin), dont want to eat.
Bulimia Overconcern with body weight, eat a lot and then force themselves to vomit.
Overweight/ Obesity - high risk of diabetes,hypertension, heart attack Over consumption of cholesterol & saturated fat: Can cause arthrosclerosis (build up fatty deposits in the coronary arteries/ blood
vessels.
Class Of Chemicals
Cells need various types of organic and inorganic compounds to enable them to carry out their functions, as well as build their cellular components. While organic compounds contain the element carbon, inorganic compounds do not. Below is the classified descriptions of chemical compound. Carbohydrate Starch made up of long chain of glucose
The ratio of C:H:O in it is 1:2:1 Cellulose that strengthens the cell walls of plants Maltose can be converted into glucose by hydrolysis Its glucose molecules can be converted into glycogen