Grade 9: Unit 3

HUMAN BIOLOGY AND HEALTH

Food and Nutrition
 Food is the source of nutrients and energy.
 Six main classes of food are needed by the body.
 Carbohydrates, proteins and fats are needed in large amounts (macronutrients).
 Minerals and vitamins are needed only in tiny amounts (micronutrients).
A. Carbohydrates
 provide us with energy (4 kilocalories/g)
 stored in the form of glycogen
 excess carbohydrate is converted to fat
 simple sugars, double sugars and complex sugars
 Glucose and fructose are simple sugars
 They are usually colorless, water-soluble, and crystalline solids.
 Sucrose, maltose, lactose are double sugars
 They dissolve in water and taste sweet.
 Glycogen, cellulose, and starch are complex sugars.
 They are not sweet.
 They are insoluble in water
 They are ideal for storing energy
 They are very inactive
 We can test for starch by adding iodine solution to a sample of food.
 If the iodine solution changes from brown to a blue-black colour then the food sample has starch in it.
 The Benedict's test is used to detect the presence of reducing sugars.
 A reducing sugar forms some aldehyde or ketone which allows it to act as a reducing agent in
Benedict's reagent.
 All monosaccharides are reducing sugars.
 Disaccharides can be classified as either reducing (lactose and maltose) or nonreducing
(sucrose).
 A positive test with Benedict's reagent is shown by a color change from clear blue to orange/red with a
precipitate.

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 B. Proteins
 They are made up of C, H, O, N and S.
 They are polymers of amino acids.
 Amino acids contain both amino and carboxylic acid functional groups.
 There are 20 amino acids that function as building blocks of proteins.
 Amino acids are joined together in a condensation reaction.
 They are soluble in water.
 Essential amino acids are amino acids that cannot be synthesized in the body.
 The nine essential amino acids are valine, isoleucine, leucine, methionine, phenylalanine,
tryptophan, threonine, histidine, and lysine.
 Nonessential amino acids are produced in the body.
 Hair, skin, nails, enzymes, hormones, muscles depend on proteins.
 They have a 3 dimensional structure which is important to their function.
 It is affected by pH and temperature.
 Some proteins are insoluble.
 About 18% of human body is made up of protein.
 They have many roles in our body.
 growth and maintenance
 enzymes and hormones
 provide structure
 fluid balance: blood proteins have the ability to attract and keep fluid in the bloodstream.
 immune health: antibody is a protein used by the immune system to identify and neutralize pathogenic
bacteria and viruses.
 transporting and storing nutrients (e.g. hemoglobin and ferritin)
 provision of energy (4 kilocalories/g)
 Meat, fish, dairy products (cheese and milk), pulses (beans, peas) are rich in protein.
 Kwashiorkor is a severe form of malnutrition associated with a low protein diet.
 The symptoms are loss of muscle mass, an enlarged tummy ("pot belly"), regular infections, inflamed
patches of skin, brittle hair that falls out easily and may lose its colour, failure to grow in height,
tiredness or irritability, ridged or cracked nails
 Test for proteins is carried out using Biuret test.
 The normal color of Biuret reagent is blue and it turns purple (mauve) in the presence of proteins.

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 C. Lipids (Fats and Oils)
 They are made of C. H and O.
 They are made from fatty acids and glycerol (C 3H8O3) by condensation reaction.
 A fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated.
 A saturated fatty acid has all single bonds.
 An unsaturated fatty acid has at least one double bond.
 They are insoluble in water.
 They are hydrophobic and do not have any polar bonds.
 They are important source of energy (9 kilocalories/g), vital roles as hormones (testosterone, estrogen and
cortisol), cell membranes (phospholipids) and in the nervous system (myelin sheaths).
 High levels of saturated fat are not good for health.
 Obesity
 Cholesterol builds up in the arteries
 increase your risk of heart disease
 some cholesterol is important to make membranes hormones, and vitamin D.
 Butter, beef fat, sesame oil, niger seed oil, olive oil, groundnuts, coconuts, meat, oily fish, eggs are high in
lipids.
 Filter paper test and emulsion test are used to detect the presence of lipids.
D. Minerals
 They are essential to perform functions necessary for life.
 Keeping the bones, muscles, heart and brain working properly.
 Important for making enzymes and hormones.
 Nutrient minerals cannot be synthesized biochemically by living organisms.
 The five major minerals are calcium, phosphorus, potassium, sodium, and magnesium.
 All of the remaining elements in the human body are called "trace elements".
 Iron, chlorine, cobalt, copper, zinc, manganese, molybdenum, iodine, and selenium.
Calcium
 It is the most common mineral in the human body.
 It is needed for muscle, heart and digestive system health, builds bone, supports synthesis and function of
blood cells, helps in blood clotting
 Its dietary sources are dairy products, eggs, canned fish with bones (salmon, sardines), green leafy
vegetables, nuts, and seeds.
 Rickets is a condition that results in weak or soft bones in children, and is caused by deficiency of calcium.

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 Phosphorus
 It is a component of bones and teeth, cells, in energy processing, in DNA and ATP (as phosphate) and many
other functions.
 Red meat, dairy foods, fish, poultry, bread, rice, and oats are rich in phosphorus.
 Its deficiency causes improper formation of teeth and bones; failure of metabolism.
Sodium
 It is a systemic electrolyte and is essential in coregulating ATP with potassium.
 Its sources are table salt (sodium chloride, the main source), sea vegetables, milk, and spinach.
 Low sodium concentration in the blood causes skeletal muscle cramp.
Chlorine
 Needed for production of hydrochloric acid in the stomach and in cellular pump functions
 Table salt (sodium chloride) is the main dietary source.
 An abnormally low level of the chloride ion in the blood causes electrolyte disturbance.
Magnesium
 Required for processing ATP and for bones.
 Its sources are spinach, legumes, nuts, seeds, whole grains, peanut butter, and avocado.
 Its deficiency causes skeletal problems, effect on cell chemistry and defects in metabolism
Iron
 It is part of hemoglobin in RBCs
 Red meat, liver, eggs, green leafy vegetables are dietary sources of iron.
 Anemia develops if you do not have enough iron in your body.
Iodine
 Required for the synthesis of thyroid hormones
 Seaweed, grains, eggs, iodized salt are rich in iodine
 Iodine deficiency is the most common cause for goiter.
 Goiter is a swelling in the neck resulting from an enlarged thyroid gland.
 An enlargement of thyroid gland is to compensate for decreased efficacy.
E. Vitamins
 Vitamins are organic molecules.
 They have diverse biochemical functions.
 Vitamin A, D, E and K are fat soluble.
 They are absorbed directly into the bloodstream as food is broken down during digestion.
Vitamin A (Retinol)
 Important for making chemical in the retina
 It combines with the protein opsin to form rhodopsin.
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  Rhodopsin is necessary for both low-light and color vision.
 It protects the surface of the eye
 Dietary sources are fish liver oils, liver, butter, margarine and carrots.
 The recommended daily dose of vitamin A is 0.8 mg.
 Its deficiency causes night blindness and damaged cornea of the eye.
Vitamin B1 (Thiamine)
 It helps with cell respiration.
 Food sources of thiamine include yeast extract and cereals.
 Yeast extracts consist of the cell contents of yeast without the cell walls and can be found in a large
variety of packaged food.
 The recommended daily dose of vitamin B 1 is 1.4 mg.
 Thiamine deficiency results in beriberi.
 increased heart rate, shortness of breath, and swelling of the lower legs.
 In children, it is characterized by symptoms like pale skin, hoarseness, diarrhea, oedema vomiting and
weight loss.
Vitamin C (Ascorbic acid)
 It sticks together cells lining surfaces.
 It is important in the repair of tissue, the formation of collagen, and the enzymatic production of
certain neurotransmitters
 Food sources of vitamin C include fresh fruits and vegetables.
 The recommended daily dose of vitamin C is 60 mg.
 Its deficiency results in scurvy.
 weakness, feeling tired and sore arms and legs
 decreased RBCs, gum disease, changes to hair, and bleeding from the skin may occur
 poor wound healing, personality changes, and finally death from infection or bleeding
 Vitamin C has a reducing action on the DCPIP reagent which makes it lose its colour.
 DCPIP solution can be used to test for the presence of vitamin C in food.
Vitamin D (Calciferol)
 It helps bones absorb calcium and phosphorus
 The flesh of fatty fish and fish liver oils naturally contain significant amounts of vitamin D.
 It is synthesized in the lower layers of epidermis of the skin through a chemical reaction that is dependent
on sun exposure.
 Vitamin D from the diet or from skin synthesis is biologically inactive.
 It is activated in the liver and in the kidneys.

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  The recommended daily amount of vitamin D is 5g.
 Deficiency of vitamin D causes rickets and poor teeth.
 Symptoms of rickets are bowed legs, stunted growth, bone pain, trouble sleeping, bone deformities,
bone fractures, muscle spasms, and an abnormally curved spine.
F. Water
 A complete lack of water causes death in 2 – 4 days.
 It is a vital solvent and important in the transport of substances.
 Temperature regulation
 Removal of waste materials
 It is a reactant in many important reactions
 Hydrolysis reactions
 Osmotic stability
Fibre
 It cannot be digested but provides bulk for the intestinal muscles
 It absorbs lots of water and diet low in fibre (roughage) causes constipation
 It is a common digestive issue in which bowel movements are infrequent or difficult to pass. The stool
is often hard and dry.
 Complications from constipation may include hemorrhoids, anal fissure or fecal impaction.
 Treatment of constipation includes drinking enough fluids, eating more fiber, consumption of honey,
exercise, and laxatives.
Importance of Balanced Diet
 Nutrition is the obtaining of food in order to survive.
 Balanced diet is taking food from all major food groups in order to maintain a healthy body.
 Undernutrition denotes insufficient intake of food to meet an individual's needs to maintain good health.
 Overnutrition is excessive food intake. Overnutrition can result in obesity.
 Malnutrition refers to the lack of any one element of the diet and it affects the health.
 The amount of energy a person needs per day depends on sex, age, and levels of activity.

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 Food and Nutrition
Questions for Practice
Introduction 6. What proportion of the human body is composed
1. What is the primary function of food in the of proteins?
body? 7. Name three roles that proteins play in the body.
2. How many main classes of food does the body 8. How do proteins support immune health?
require? 9. Provide an example of a protein involved in
3. What distinguishes macronutrients from transporting nutrients.
micronutrients in terms of quantity needed by 10. How many kilocalories per gram do proteins
the body? provide as an energy source?
4. Name three macronutrients that are needed by 11. Name some food sources that are rich in protein.
the body. 12. What severe form of malnutrition is associated
5. Name two types of nutrients that fall under the with a low protein diet?
category of micronutrients. 13. What test is commonly used to detect the
Carbohydrates presence of proteins?
1. What is the primary role of carbohydrates in Lipids
the body? 1. What elements make up lipids? How are lipids
2. How is excess carbohydrate dealt with in the formed from fatty acids and glycerol?
body? 2. Differentiate between saturated and unsaturated
3. Name three categories of sugars and provide an fatty acids.
example for each. 3. Name three vital roles of lipids in the body.
4. What are the characteristics of simple sugars? 4. What health issues are associated with high
5. Describe the characteristics of complex sugars. levels of saturated fat?
6. How can we test for the presence of starch in a 5. Why is some cholesterol important despite its
food sample? association with health risks?
7. What distinguishes a positive test result in the 6. Provide examples of foods that are high in lipids.
Benedict's test? 7. What two tests are used to detect the presence of
8. Which sugars are considered reducing sugars? lipids?
9. Why are some disaccharides considered non- Minerals
reducing sugars? 1. Why are nutrient minerals considered essential
Proteins for life?
1. What elements are proteins composed of? 2. Name the five major minerals crucial for the
2. What is the basic structure of amino acids? human body.
3. How many amino acids serve as the building 3. Provide examples of trace elements in the human
blocks of proteins? body.
4. What are essential amino acids, and how many 4. What are some functions of calcium in the body?
of them are there? 5. What condition is caused by a deficiency of
5. How does pH and temperature affect the calcium?
structure of proteins? 6. Name dietary sources rich in calcium.

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7. What are some key functions of phosphorus in 8. What health condition results from a deficiency
the body? in vitamin B1?
8. Name some dietary sources rich in phosphorus. 9. What role does vitamin C play in the body?
9. What happens in the body when there is a 10. Name some dietary sources rich in vitamin C.
deficiency of phosphorus? 11. What health condition results from a deficiency
10. What are the primary dietary sources of sodium? in vitamin C and what are its symptoms?
11. What health consequence can arise from a low 12. What chemical is used to test for the presence of
sodium concentration in the blood? vitamin C? What visual change would you
12. What role does chlorine play in the body expect if a food sample contains a significant
concerning stomach function? amount of vitamin C?
13. What is the primary dietary source of chlorine? 13. What role does vitamin D play in relation to
14. What consequence can arise from an abnormally bones?
low level of the chloride ion in the blood? 14. Name some natural sources of vitamin D.
15. What are the essential roles of magnesium in the 15. What health conditions can result from a
body? deficiency in vitamin D?
16. Name some dietary sources rich in magnesium. Water
17. What health issues can arise from a deficiency in 1. Why is water considered essential for the proper
magnesium? functioning of biological systems?
18. What is the primary role of iron in the body? 2. Can you provide an example of a biological
19. Name some dietary sources rich in iron. process that involves hydrolysis reactions?
20. What health condition can develop if there is Fibre
insufficient iron in the body? 1. What role does fiber play for the intestinal
21. What is the role of iodine in the body? muscles even though it cannot be digested?
22. Name some food sources rich in iodine. 2. How does a diet low in fiber (roughage)
23. What is the most common cause of goiter? contribute to constipation?
Vitamins 3. What are some potential complications that may
1. Name the fat-soluble vitamins. arise from constipation?
2. Can you provide an example of a water-soluble 4. How is constipation typically treated and what
vitamin? are some recommended measures?
3. What role does vitamin A play in the retina, and Importance of Balanced Diet
how is it involved in vision? 1. How would you define nutrition?
4. Besides its role in vision, how does vitamin A 2. Why is maintaining a balanced diet crucial for
contribute to eye health? overall health?
5. Name some dietary sources rich in vitamin A. 3. What are some potential consequences of
6. What health conditions can arise from a overnutrition?
deficiency in vitamin A? 4. What are the key factors that can influence the
7. Name some food sources rich in thiamine. amount of energy a person needs per day?

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 MCQs on “Food and Nutrition” from EGSECE Biology Examination (2003 – 2014)
1. Which of the following nutrients serve as structural components of cell membrane? (2003)
A. Carbohydrates B. Vitamins C. Lipids D. Minerals
2. Which of the following food classes is correctly matched with its source of food? (2006)
A. Mineral → Carrot, cereal, yeast C. Lipid → Milk, butter, oil
B. Vitamin → Salt, green vegetable, bread D. Protein → Injera, fetira, honey
3. Assume that you have four test tubes A, B, C, and D which contain equal amount of unknown food solutions.
You added equal amount of ethanol and shook the tubes. Then you poured the contents into other test tubes,
a white cloudy layer formed only in test tube “C”. What will be the food solution in test tube “C”? (2006)
A. Vitamin C B. Protein C. Lipid D. Starch
4. Which of the following is true about balanced diet? (2006)
A. Taking only very few foods is enough in order to get a balanced diet.
B. Getting enough food from major food classes is required in order to get a balanced diet.
C. Eating only fruits is sufficient in order to get a balanced diet.
D. Eating injera every day is enough in order to get a balanced diet.
5. Which of the following substances is used as the source of nutrients and energy for the body? (2007)
A. Mineral B. Vitamin C. Water D. Food
6. What is the importance of balanced diet? It is important to (2007)
A. end up with obese body condition. C. make the body over nutrition
B. maintain healthy body development D. expose the body to malnutrition.
7. Which one of the following molecules is made up of amino acids? (2009)
A. Minerals B. Proteins C. Vitamins D. Sucrose
8. Why do we need a balanced diet? To (2009)
A. Become very tall C. Support healthy growth
B. Gain excessive weight D. Prevent infection by HIV
9. What causes goiter? (2009)
A. Excessive protein intake C. Iodine deficiency
B. Excessive salt intake D. Vitamin deficiency
10. Which of the following list is different from the rest in relation to the six classes of food? (2010)
A. Carbohydrate, protein, fat C. Protein, fat, alcohol
B. Fat, vitamin, water D. Carbohydrate, mineral, water
11. Which of the following groups of food items is a good source of fats and oil? (2010)
A. Carrots, green vegetables, fruits C. Injera, rice, potato
B. Butter, ground nut, coconut D. Meat, Cheese, chick peas

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 12. A balanced diet is composed of (2010)
A. Enough quantity of all the major types of food items.
B. More protein and carbohydrate and small fats and vitamins.
C. More fat and protein and small carbohydrates and minerals.
D. More carbohydrate and fats and small protein and minerals.
13. The blue colour of dichlorophenol indophenols (DCPIP) reagent turned colourless upon addition to unknown
food sample. This confirms that the unknown food sample is (2010)
A. fat. B. vitamin C. C. protein. D. starch.
14. Which of the following vitamins is correctly matched with its source? (2011)
A. Vitamin C – yeast extraction C. Vitamin D – fish liver oil
B. Vitamin B – fresh meat D. Vitamin A – cereals
15. What is nutrition? It is the process of (2011)
A. taking too much food to carry out life processes.
B. taking too little food to carry out life processes.
C. breaking down food in the digestive system.
D. obtaining food in order to carry out life processes.
16. A grade 9 student conducted a food test. He added two drops of iodine solution to the test tube containing a
food sample solution and observed blue black colour. Which of the following food types did he test by the
experiment? (2011)
A. Protein B. Starch C. Lipid D. Vitamin
17. Anaemia is caused by (2011)
A. lack of iron in the diet. C. excessive alcohol intake.
B. excessive salt intake. D. being overweight.
18. Four students wanted to conduct chemical tests on unknown food particles and used the following chemicals
and materials. (2014)
Student A: Test tubes and biuret solution
Student B: Test tubes, ethanol, water, filter paper
Student C: Test tubes, Benedict’s solution, water bath
Student D: Test tubes and iodine solution
Which of the above students planned a test for lipids?
A. Student B C. Student C
B. Student D D. Student A

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