Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 1

HKDSE Biology Part III Organism and Environment

Chapter 6 Food and Humans
Syllabus
Students should learn Students should be able to
 Human as heterotrophs
 Food requirements and functions of different food  Explain the effect of age, activity and
substances pregnancy on dietary requirements.
− Carbohydrates
− Lipids
− Proteins
− Vitamins
− Minerals (e.g. calcium and iron)
− Dietary fibre
 Balanced diet  Relate health problems to improper diet.

6.1 Humans as heterotrophs

Nutrition  It is the process by which organisms obtain food substances to maintain life.
 Different organisms have different mode of nutrition.

Modes of Nutrition

Nutrition

Autotrophic Heterotrophic
nutrition nutrition
(e.g. plants)

Holozoic Saprophytic Parasitic

nutrition nutrition (e.g. nutrition (e.g.
bread mould) tapeworm)

Herbivorous Carnivorous Omnivorous

(e.g. rabbit) (e.g. wolf) (e.g. human)

Autotrophic nutrition Heterotrophic nutrition

 Autotrophs are organisms use autotrophic nutrition.  Heterotrophs are organisms use heterotrophic
 They synthesize (build up) complex organic nutrition.
substances from simple inorganic substances.  They CANNOT synthesize complex organic
 They can make their own food by photosynthesis. substances from simple inorganic substances by
12H2O + 6CO2 Sunlight C6H12O6 + 6O2 + 6H2O themselves.
chlorophyll
 They depend on autotrophs or other organisms
 Examples of autotrophs: green plants and algae for obtaining the organic substances they need.
 Examples of heterotrophs: all animals, fungi, most
bacteria and tapeworm
 Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 2
Different modes of heterotrophic nutrtion
Mode Holozoic heterotrophs Saprophytic heterotrophs Parasitic heterotrophs
Source of They actively look for other They feed on dead plants or They live on or inside the bodies
food organisms and feed on them for non-living organic matter. Living of other organisms (hosts) and
solid or liquid food organic matter. things carry out saprophytic obtain nutrients and shelter from
nutrition are called saprophytes. them. The parasites benefits
while the host is harmed.
Living things carry out parasitic
nutrition are called parasites.
Digestion They digest and absorb the food They digest the food outside the No digestion is needed since they
of food substances inside the body. body by releasing enzymes to the obtain the digested food from
outside and then absorb the host.
digested food through the body
surface.
Examples  Herbivores (feed on plants) –  many bacteria and  tapeworms,
goat  fungi, such as the bread mould  fleas,
 Carnivores (feed on other Mucor  many bacteria and
animals) – tiger  fungi
 Omnivores (feed on both plants
and animals) – human

6.2 Food requirements of humans

Task 1
Food contains nutrients. What are the uses of food to us?
 Food can provide energy by respiration for _____________ and keep us __________.
 Food provides raw materials for __________ and __________ of worn out tissues.
 Food contains substances important for maintaining __________ and regulating ____________________.

Food Substances

Primary food substances Protective food substances

(Essential to keep us alive) (Needed in small amounts
to keep us healthy)

Protein Fats Water Vitamins Minerals Dietary

Carbohydrates
fibre

6.2.1 Carbohydrates
For the sources, functions and tests for the chemicals
6.2.2 Fats
carbohydrates, fats, proteins and water, please refer to your notes
6.2.3 Proteins
chapter 2 – Cells and Molecules of Life.
6.2.4 Water
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 3
Summary table for the properties, sources and functions of four primary food substances
Carbohydrates Lipids Proteins Water
Organic or Organic Organic Organic Inorganic
inorganic
C, H, O C, H, O and with P in C, H, O and N sometimes H and O
Made up of Hydrogen to oxygen ratio phospholipids with S and P
the elements is 2:1. Hydrogen to oxygen ratio
is much higher than 2:1.
17.1 kJ per gram 38.9 kJ per gram 18.2 kJ per gram 0 kJ per gram
Energy 0 kJ per gram for cellulose

Basic Monosaccharide Triglyceride can be broken amino acid

structural down to 3 fatty acids and 1
units glycerol.
 Polysaccharides can be meat, milk, lard, butter, milk, egg white, meat, fish,  Food and drinks
found in cereals, egg yolk, nuts, corn oil, soya beans and nuts  Oxidation of
biscuits, bread, taros olive oil and peanut oil glucose in
and potatoes. (Cellulose respiration
Sources in can be found in plant
food foods.)
 Monosaccharide and
disaccharide can be
found in fruits, honey,
milk and soft drinks.
 Glucose: Main source of  Energy source  Growth and repair  As a solvent
energy in the body  Energy stores in  Forming body parts (cell  As a medium for
 Glycogen / starch: organisms membrane, cytoplasm, chemical
Energy store  Reducing heat loss and body structures as reactions
 5-carbon sugar for  Protection as cushion muscles, bones and  As a medium for
making nucleic acids  Transport and store skin) transport
 Cellulose for making cell fat-soluble vitamins (A  As metabolic regulators  As a cooling
Functions wall and as a type of and D) (all enzymes, some agent
dietary fibres to  Phospholipid: Essential hormones and  As a reactant
stimulate peristalsis component of the cell haemoglobin are  Dilute wastes
membrane proteins) inside the body
 Cholesterol: Essential  Sources of energy in
component for prolonged starvation
producing sex
hormones
Excess carbohydrates is Excess fats store under Excess amino acids taken A larger volume of
taken into body, it will be skin or around internal into the body cannot be diluted urine is
converted in the liver to organs. It may lead to stored. They are broken produced to
either glycogen or lipids. overweight and other down in the liver by the remove excess
Glycogen is stored in the health problem as it can process called water. This
What liver and muscle. affect the organ functions deamination. Amino restores the water
happens if in Fat is stored under the and cause harm. group is converted into potential of blood
excess / skin or around internal ammonia and then urea. It back to normal.
deficient organs such as the is passed out in urine.
kidneys and the heart. Remaining part is changed
into carbohydrates or fats
for respiration or storage.
(Long term deficiency may
lead to kwashiorkor)
 Clinistix paper test for Grease spot test Albustix paper Dry cobalt (II)
glucose chloride paper test
Food test  Benedict’s test for
reducing sugar
 Iodine test for starch
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 4
Task 2
Please refer to Extras: Do you know… on p. 6-9 of your textbook and fill in the table below.
(a) Fill in the table below which shows the comparison between saturated and unsaturated fats.
Saturated fats Unsaturated fats
Structure Saturated fats are made up of fatty acids that Unsaturated fats are made up of fatty acids that
contain only ___________ in the carbon chains. contain ______________________________.
Sources They mainly come from __________ foods, such They mainly come from _________and fish,
as ____________________________________ such as ____________________, fishes
(Omega-3 fatty acids), and ______________.
Effects __________ healthy __________
on health Because they contain a relative high amount of Because they improve the balance between LDL
cholesterol. If a person eats too much saturated and HDL in the blood.
fats, it may lead to a high level of Omega-3 fatty acids are good for our health
____________________ in the blood. This bad because they may lower the blood triglyceride
cholesterol tends to deposit on the inner blood level which control blood clotting and lower blood
vessels. This makes the blood vessels pressure. This can __________ the risk of
narrower and may result in ________________ coronary heart disease.
and increased risk of ____________________.

(b) Fill in the table below which shows the production and sources of trans fats, and the danger of taking a diet rich
in trans fats.
Trans fats
Production  Manufacturer convert ____________________ fats to ____________________ fats by
adding hydrogen through a process called ____________________.
 It can turn plant oil into solid food products (e.g. margarine).
Sources  Margarine
 May be found in fried food and bakery products (e.g. chips, cookies, cakes, etc)
Danger  They are __________ for heath.
 The intake of trans fats raises the blood cholesterol level and increases the risk of heart
diseases.
(c) Vegetarians are recommended to eat a wide variety of plant food in order to maintain health. Why?
 It is because plant proteins usually lack one or more ____________________.
 Vegetarians must eat a wide variety of plant foods in order to obtain all essential amino acids.
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 5
6.2.5 Dietary Fibre (Roughage)
Summary table for the properties, sources and functions of dietary fibre
Organic or Organic
inorganic
0 kJ per gram to humans (As humans cannot produce enzymes to digest cellulose, dietary
Energy
fibre pass through the gut undigested.)
A dietary fibre is made up of cellulose from plant cell walls. Only plant food, vegetable, fruits,
Sources in food
cereals, wholemeal bread and oatmeal contain dietary fibre.
It adds bulk to food to stimulate peristalsis.
Functions  Peristalsis is the muscular movement of the gut. Dietary fibre holds a lot of water and
enables faeces to remain soft, thus making them easy to passed out of the body.
Constipation and an increased risk of intestinal cancers
 Lack of dietary fibre cannot properly stimulate the colon so that food moves along the gut
Deficiency disease very slowly. It causes excessive absorption of water from food.
 Constipation is the production of very dry and hard faeces that makes egestion very
difficult.

Task 3
Study Extras: Do you know… on p.6-7 of your textbook and fill in the table below.
Resistant starch
Meaning  Not digested in the stomach or the small intestine of the human body
 Intact when it reaches the large intestine
Importance  Not much energy can be obtained from resistant starch (so for people who wants to lose
weight…)
 No sugars is given to people who eat it (so for people who have diabetes…)
 Similar effects to dietary fibres
 Stimulate peristalsis and prevent constipation
Examples  Beans
 green bananas
 whole grains
 cooked and then cooled rice
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 6
6.2.6 Minerals
Summary table for the properties and importance of minerals
Organic or Inorganic
inorganic
Energy 0 kJ per gram
Solubility Soluble in water and can be absorbed in alimentary canal directly
 They are important in regulating metabolic reactions and building body tissues, e.g.
bones.
 They are needed in small amount.
Functions
 Our body needs various mineral elements, including calcium, iron, potassium, phosphorous,
iodine, sodium, magnesium, zine, fluoride and chlorine. Insufficient supply of minerals in
diet will lead to vitamin deficiency diseases.

Table showing the sources of different minerals

Food sources Minerals
Calcium Iron
Egg 
Milk 
product
Dairy

Yoghurt 
Cheese 
Vegetables  (Spinach) (green leafy)
Liver 
Meat

Beef 

Summary table for the functions and deficiency diseases of calcium and iron
Calcium (daily need as 500 mg) Iron (daily need as 10 mg)
Dairy product like milk, cheese, sardines, almond, Liver, red meat like beef, egg yolk and green
yoghurt and green leafy vegetables leafy vegetables such as spinach
Sources
Calcium is absorbed in the small intestine which is
facilitated by vitamin D.
1. Essential for the formation of bones and teeth 1. Making haemoglobin which is the blood
 Calcium is required in relatively large amounts in pigment for carrying oxygen in the blood
children and pregnant women cells
Functions  for the building up strong bones and teeth.
2. Important for normal blood clotting
3. Helping muscle contraction and transmission of nerve
impulses
1. Rickets in children, and weak bones and teeth in adult 1. Anaemia
 Rickets is also caused by lacking vitamin D,  There are not sufficient haemoglobin
which affects calcium absorption. to transport oxygen. Patients may
 When babies are born, their bones are soft. As be tired and faint easily.
they grow up, their bones and developing teeth  Women need more iron than men
Deficiency
are hardened by taking up calcium salts (calcium because they lose blood during
disease
phosphate). If children do not take in enough menstruation. Therefore, women
calcium, their bones may remain soft and could have a higher risk of anaemia.
become deformed.)
2. Osteoporosis in adults
3. Slow clotting of blood at the wounds or haemorrhage
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 7
6.2.7 Vitamins
Summary table for the properties, sources and functions of vitamins
Organic or Organic
inorganic
Energy 0 kJ per gram
Water-soluble vitamins: vitamins B complex and C
 They are simply excreted in urine if in excess.
 They are easily destroyed by heat.
Solubility
Fat-soluble vitamins: vitamin A, D, E and K
and heat
 They are stored in adipose tissues in the body if in excess.
resistance
 So, fat-soluble vitamins are found mostly in animal fats or vegetable oils. This is why our diet
should contain some of these fats.
 They are more heat resistant.
 They are needed in small amount, less than one millionth (1/1000000) of a gram each day.
 Plants can produce all their vitamins.
Sources
 Animals cannot produce vitamins which must be taken from diets.
 Exception is vitamin D which is produced in human skin under sunlight (ultraviolet light).
 They are essential for maintaining good health.
 They help control various metabolic reactions in the body as they act as co-enzymes to control
many metabolic activities.
Importance
 Insufficient supply of vitamins in diet will lead to vitamin deficiency diseases. These diseases can
be cured, at least at the early stages, by adding the deficient vitamin in to the diet. Severe
deficiency can even cause death.

Task 4
Discovery of vitamins
At the end of the 19th century, people thought that carbohydrates, lipids, proteins, minerals and water are all the
food substances we needed to stay healthy. In the early 20th century, Frederick Gowland Hopkins (1861–1947),
an English scientist, performed an experiment and showed that additional substances were needed.
Hopkins fed two groups (A and B) of young rats on a diet of carbohydrates, proteins, lipids, minerals and water.
He fed the rats in group A with milk additionally in the first 18 days. Then, on day 18, he stopped feeding milk to
rats in group A, but started feeding milk to rats in group B. He recorded the change in body weights of the rats.
The results are shown below:
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 8
(a) What hypothesis might Hopkins have been testing?


(b) Why did Hopkins use two groups of rats in the experiments?
 One group was fed with milk while the other group was not. The effects of ________________ could be
shown by comparing the results of the two groups of rats.
(c) Why a group of eight rats were used instead of one only?
 This is to reduce the errors due to ____________________________________.
 It avoids the failure of the experiment due to the death of one individual.
(d) Why were young rats used in the experiment instead of adult ones?
 Young rats normally grow more ____________.
 The effect of the deficiency of a certain food substance on the growth of rats can be observed within ________
________________________ that gives ________________________ result.
 Besides, young rats do not have any vitamin retained in their bodies that may affect the result.
(e) Why did the first group continue to grow for several days after milk was withdrawn from the diet?
 Because some vitamins were ________________________ of the first group.
(f) What would happen to the second group if no milk was given throughout the whole experiment?
 They would ____________________________________ and
 ____________________________________.
(g) Hopkins measured the average body weight of the rats. Suggest another measurement could be used to
record the growth of rats.


Osteoporosis
is highly
related to
The lack of vitamin C may aging.
Symptom of beri-beri lead to scurvy.

The lack of vitamin D may

lead to rickets.
 Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 9
Summary table for the functions and deficiency diseases of vitamin A, B, C, D, E and K
Solubility Sources Functions Deficiency disease
Fat-soluble
Liver, liver oil, milk, cheese, butter,  Formation of pigment, visual purple, in the  Poor night vision or even night blindness
eggs, *carrots, tomatoes and green retina of our eyes for good vision in dim  Thickening of cornea or even complete blindness
vegetables light in severe deficiency in vitamin A
Vitamin A
(*Carrots, tomatoes and green  Essential for maintaining healthy  Dry skin and an increased risk of infection of the
(Retinol)
vegetables are rich in carotene which conditions of skin, cornea, mucous lining of the respiratory system
can be converted to vitamin A.) membranes that line the digestive,
Excess vitamin A is stored in the liver. respiratory and reproductive tract
Water-soluble Citrus fruits like orange, lemon,  Formation of connective tissues Scurvy (breaking down of connective tissue slowly)
grapefruits, kiwi, broccoli, green  Help healing wounds  bleeding gum, loose teeth
pepper, green vegetable and tomato  Important for healthy gums, teeth and  poor healing of wounds
Vitamin C
Vitamin C is easily destroyed by oxygen skin  bleeding under skin due to weakened capillary
(ascorbic acid)
in air and high temperatures.  Building up resistance to infections to walls
(Excess vitamin will be discharged out prevent common cold
of the body through urine.)
Fat-soluble Yolk, fish, liver, fish liver oil, milk,  Formation of healthy bones and teeth  Rickets in children bent legs as the bones are
cheese  because it helps absorb calcium and weak and deformed by body weight
Vitamin D A certain amount of vitamin D is also phosphorus ions from the small  Osteoporosis in older adults, especially in women:
(Calciferol) produced by the skin under the intestines Their weak bones can be broken easily (bone
sunlight.  bones and teeth are rich in calcium fractures), and their back may bend forwards
phosphate. under the weight of the body.
Water-soluble Cereals, beans, fish, milk, cheese, eggs  Essential for regulating metabolism  Fatigue owing to poor cellular respiration
Vitamin B
and green vegetables  Help the conversion of energy from food  Beri-beri, which may cause heart failure and
complex
during the reactions of cellular respiration capillary weakness
(B1, B2, B3, B6,
 Formation of red blood cells  Anaemia because of reduced haemoglobin
B7, B9, B12, etc.)
production
Fat-soluble Nuts and cereals Protection of cell against damage by free  Anaemia due to excessive destruction of red
Vitamin E
radicals because vitamin E is an antioxidant blood cells
 Damage of red blood cells
Fat-soluble Green vegetable, liver, tea and fish Essential for the normal blood clotting in Haemorrhage as blood takes a longer time to clot and
Vitamin K A certain amount of vitamin K is also wounds it may lead to bleeding gum
(Menaphthone) formed by some bacteria living in the
large intestine of the man.
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 10
Practical 6.1 Test for vitamin C using DCPIP solution
Practical 6.3 Design an investigation to compare amount of vitamin C in different fruits and vegetables
To test the vitamin C content in lemon juice
Procedure  Put 1 cm3 of the DCPIP (blue) solution in a test tube.
 Fill a syringe with testing liquid.
 Add the testing liquid (e.g. lemon juice) to the DCPIP solution drop by
drop and shake gently until the blue colour disappears (decolourized).
testing
(The decolourization is due to the reduction of DCPIP by vitamin C.) liquid
 Record the volume of testing liquid (e.g. lemon juice)
added.
 Repeat the above steps for using 0.1% ascorbic acid as
reference.
Precaution  Do not shake the solution vigorously because this will mix oxygen DCPIP
solution
with DCPIP, turning DCPIP blue again.
 For the coloured testing liquid with, DCPIP will not be turned blue.
The end point is reached when the blue colour disappears and the
original colour of the testing liquid returns.
Results and Volume of solution added to decolourize 1 cm3 DCPIP in different samples
calculation Sample Volume of solution added to decolourize 1 cm3 DCPIP
First trial (cm3) Second trial (cm3) Third trial(cm3) Average(cm3)
0.1% ascorbic 0.5 0.6 0.4 0.5
acid
Lemon juice 0.9 1.0 0.8 0.9

[vitamin C] in lemon juice  volume of 0.1%  volume of ascorbic acid used

=
lemon juice used to decolourize DCPIP to decolourize DCPIP

[vitamin C] in lemon juice  0.9 cm3 = 0.1%  0.5 cm3

[vitamin C] in lemon juice = 0.1%  0.5  0.9
= 0.056%
= 0.056 g / 100 cm 3
= 0.0561000 mg / 100 cm3
= 0.56 mg/cm3

6.3 Balanced Diet

 Diet refers to all the food we eat.
 A balanced diet contains the right quantities and proportion of 7 types of food substances for
growth, activities and maintenance of health.
 The balanced diet is different from person to person, which depends on the person’s age, gender and
activity needed. It is essential for maintaining health and meeting the energy requirement of our body.
 Eating too little may lead to various deficiency diseases.
 Eating too much is also unhealthy, such as obesity.
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 11

The table below lists the composition of some common food. It tells us the amount of major food substances
and energy value in 100 g of the food.

Practical 6.2 food substances present in common foodstuffs

 Food pyramid
It gives an idea about the proportion of different types of food in a balanced diet.
The amounts needed in a balanced diet are represented by the sizes of food groups in the food pyramid.
We should also take in six to eight glasses of fluid every day.
4. Too much of them may be harmful to the body.
Rich in fats, salts (harmful to kidneys in excess) and
sugars

3. For growth and repair of worn-out tissues

Rich in proteins

2. For maintaining good health

Rich in vitamins, minerals and dietary fibre

1. For providing energy to meet our energy requirements

for life activities and maintain body temperature
Rich in carbohydrates (starch) and fats

0. Drink 6 – 8 cups (250 mL) of liquid

 Please refer to Extras: Do you know… on p.6-23 of your textbook.

Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 12
6.3.1 Energy requirements of different people
A. To find the energy value of foodstuff by simple calorimeter
Procedure 1. Add 20 cm3 (W g) of water to the boiling tube.
2. Use thermometer to measure the temperature of
water before (T1) and after (T2) burning the food.
3. Weigh a peanut before the experiment (M1).
4. Put it in a Bunsen flame until it burns.
5. Place the burning peanut beneath the boiling
tube until it burns out.
6. Weigh the peanut after the experiment (M2).
Result and Energy content of the Mass of water (W g)  temperature rise (T2 – T1)C  4.2 J/g/C
=
peanut Mass decrease in peanut (M1 – M2) g
calculation
20g  (70 - 20)C  4.2 J/g/C
=
(3 – 1)g
= 2100 J/g

= 2.1 kJ/g
Discussion  The energy content obtained is much lower than the actual value because of the following
reasons.
 The peanut cannot burn completely in air.
 Much of the heat released by the peanut escapes to the surroundings.

B. Basal Metabolism and Basal Metabolic Rate

Basal  It is the minimum daily energy requirement.
metabolism  A human still needs energy to maintain the basic body activities, such as breathing, heart beat,
(BM) muscle tone and body temperature during sleeping.
Basal  It is usually expressed as kJ per body mass per hour (kJ kg-1h-1).
Metabolic  E.g.
Rate (BMR)  a 70 kg man has a basal metabolism of 7200 kJ.
 His BMR is 7200 kJ  70 kg  24 h = 4.29 kJ kg-1h-1
 The daily energy needs and dietary requirements of humans vary greatly with age, sex,
activities and pregnancy.

Table showing the BMR and the daily dietary requirements of different people
Daily dietary requirements
BMR (kJ kg-1h-1)
Calcium (mg) Iron (mg) Vitamin D (μg) Proteins (g)
Teenager (15-18 years) 8.8 600 15 14 45
Adults
Men (18-55 years) 7.3 500 10 7 58
Women (18-55 years) 6.0 500 12 7 42
Pregnant or 7.5 1200 15 16 78
breast-feeding women
Labour worker 14
Office worker 7.3

Task 5
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 13
(a) The following formulae are given:
1 calorie (cal) = 4.2 joules (J) 1 kilojoule (kJ) = 1000 joules (J) 1 kilocalorie (kcal) = 1000 calorie (cal)
Please refer to Connection to Maths on 6-7. The daily energy requirement of a 16 year-old girl is 8830kJ.
Convert it to kilocalorie.

(b) What is the order of food substances being used in providing energy inside our body?
 Lipids produce ________ the amount of energy as that of carbohydrates or proteins.
 ________________ will be consumed first to release energy.
 Then ________________ will be oxidized if carbohydrates are completely used.
 ________________ are the last one to be used during starvation.

C. Factors affecting the energy requirement

Factor Energy requirement Reason
Age Energy requirement per Children need more energy as
 higher growth rate and
unit weight of children is  higher metabolic rate since their smaller body size presents
higher than that of adults greater surface area to volume ratio.
 They suffer higher rate of heat loss and
 need more energy to compensate heat loss (to keep body
temperature constant)
Note: Find the surface area and relative surface area (i.e. surface
area per weight) of the following two cubes
2 cm

2 cm 1 cm
8kg
1 cm 1kg
2 cm 1 cm
Sex Energy requirement per  Males are more muscular, with larger body size and they need
unit weight of males is more energy to contract the muscles.
higher than that of  Males have a higher metabolic rate as they have less
females. subcutaneous fat and so they lose more heat through body
surface. Thus more energy is needed to compensate the heat
loss.
Occupation Energy requirement per  Manual / labour workers have to support
/ physical unit weight of manual greater muscular activities.
activities workers, such as road
workers, is higher than that
of office workers.
Pregnancy Energy requirement per  Pregnant women more energy to support
unit weight of pregnant the growth of the developing foetus.
women is higher than that
of non-pregnant women.
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 14
6.3.2 Special dietary requirements
1. Young children / teenagers
Comparing with adults, young children and teenagers are actively growing and they need more
 carbohydrates  for providing more energy.
 proteins  for forming new body cells.
 calcium and vitamin D  for the bones and teeth formation.
 iron  for producing the haemoglobin in red blood cells.
2. Women
In comparing with men, women need more
 iron  for producing the haemoglobin red blood cells to compensate the loss of
iron each month in menstruation.
3. Pregnancy and breast-feeding women (lactating)
In comparing with other women, pregnant and breast-feeding women need more
 proteins  for supporting the growth of foetus inside her body. (If the diet lacks
proteins, the baby will be weak and small in size.)
 iron  for producing the haemoglobin in red blood cells of the foetus.
 calcium and vitamin D  for the rapid bones and teeth formation of the foetus. (If the diet lacks
calcium, the mother’s bones and teeth will become weak because calcium
is drawn from the mother’s bones and teeth by the embryo.)

For your reference only

Therefore, pork knuckles and ginger stew (pig’s trotters) is good for women after giving birth or breast-feeding their
babies. It is because the food is rich in calcium salt and proteins. Calcium salts in the eggs shells and the bones
of the trotters are released and dissolved in the vinegar. Besides, the eggs and the meat in the trotters are good
sources of proteins.
4. Labour workers
In comparing with office worker, labour workers of the same age and gender need more
 carbohydrates  to supply enough energy for muscle contraction.
 proteins  for muscular development.
 iron  for producing the haemoglobin in red blood cells.

You may refer to table 6.2 on p.6-25 of your textbook for further comparison of different energy and dietary
requirements amongst different groups of people.

6.4 Health problems caused by improper diet (Malnutrition)

Malnutrition is an improper diet, which causes many health problems. It can apply on both overnutrition and
undernutrition.
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 15
Table showing different types of malnutrition
Nutrition Obesity or overweight Anorexia nervosa / Kwashiorkor Bulimia nervosa
disorder Overnutrition Undernutrition Bulimia nervosa is an eating
 Energy input continuously  Energy input is lower than disorder characterized by
exceeds energy output. energy output and the lack of restraining of food intake for a
proteins, vitamins and period of time followed by an over
minerals. intake or binging period.
Cause Excess intake of lipids and The reduced intake of food Eating a large amount of food in
carbohydrates from the diet  a short time
 Glycogen stored in the liver and 
Converted into body fat skeletal muscles is used up. Feel ashamed, guilty and are
  afraid of gaining weight
Stored in the body as fats Fats stored under skin or around 
 internal organs is used up. Vomit, exercise excessively, or
Overweight  use medicines such as laxatives
 Proteins (skeletal muscles or 
Obesity in serious condition even heart muscles) is used up Abnormal faeces and diarrhea
as a source of energy. (purging)

Body weight drops.

Person becomes weaker and
thinner with serious health
problems.
Symptoms Obesity Kwashiorkor Tooth decay and gum disease
and  Results to many health  Found in African children due (acid in the mouth from vomiting
related problems as coronary heart to the shortage of protein corrodes enamel), osteoporosis,
diseases disease, high blood pressure,  Suffer from stunted growth, kidney damage, heart problems
diabetes mellitus, gall bladder anaemia, hair loss and swollen or even death
disease and serious damage to belly
joints Anorexia nervosa
 Patients with distorted body
image and an intense fear of
gaining weight
 Suffer from anaemia, cease of
menstruation in female in short
term
 Develop osteoporosis, kidney
damage, heart problem,
depression, or even death in
long term
Solution Doing more physical exercise It can become a lifelong problem. It can be a long-term health
(increasing energy output) and The patients need to have problems. Patients need to
eating less high-energy foods medications such as consult mental health
(reducing energy input) help anti-depressant drugs. They professionals.
avoid being overweight. should consult nutritionists to
Therefore, replacing sugars with have a balanced diet and
artificial sweetener, eating more psychological professional to
vegetables and fruits, replacing correct their distorted self body
fat meat with lean meat and white image and boosting self-esteem.
bread with wholemeal bread, can
reduce our energy uptake.
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 16
Task 6
Complete the following questions.
1. Explain why a diet rich in vegetables is recommended to over-weight people.
 A diet rich in vegetables with large amount of ____________________________ gives food a bulky mass that
produces sense of fullness. This can reduce the ____________________________ more food.
 The _______ content of the diet further reduces the total energy intake that lowers the risk of becoming obese.
 Thus, a diet rich in vegetables helps control the body weight of over-weight people.

2. The glycemic index (GI) is a ranking of carbohydrates according to their immediate effect on the blood glucose
level of the person after consumption.
(a) What is the relationship between GI value and the rise in blood glucose level?
 The higher the GI value of a food, the _________ the rise of blood glucose level after consumption.
(b) Hence, what are the undesirable effects of taking high GI foods?
 High GI food greatly increases the energy intake of a person and easily leads to ______________.
 It also leads to great fluctuation in the blood glucose level that is harmful to the ______________.
 Thus, over-weight people should take ______________ GI food to control their body weight.
Diabetics should take ______________ GI food to control their blood glucose level.

3. Body mass index (BMI) is a figure used to assess the body weight condition of a person. It is determined by
two factors: weight and height of the person. To determine the BMI of a person, it is represented by the
following formula:
Weight (in kg)
BMI=
Height2 (in m)
The body weight condition of a person can be classified into the following BMI categories:
 Underweight: <18.5
 Normal weight: 18.5-24.9
 Overweight: 25-29.9
 Obesity: ≥30
(a) Calculate the BMI of a man with body mass 83 kg and height of 1.54 m.

(b) What category of body fitness does he fall into?

(c) What changes should be made in his lifestyle?
 He should ____________________________ to use the stored excess fats.
 He should also take a healthier diet with ___________________________ food but more
____________________________ to reduce the energy intake.

4. The body shape of a person can be divided into two groups: apple shape and pear shape. The body shape is
determined by the waist to hip ratio (WHR):

Waist circumference
WHR =
Hip circumference
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 17
Please refer to Extras: Health issue on p.6-28 of your textbook. The WHR that determines the body shape of
men and women are different:
WHR Region of fat deposition Men Women
Apple shape More around the waist (Central obesity) > 0.90 > 0.85
Pear shape More around the hips and thighs ≤ 0.90 ≤ 0.85
Which body shape, apple or pear shape, have higher health risk?
 _______ shape, people with more fats accumulated around their ________. They have higher risk
of premature cardiovascular disease, diabetes, and death than people with a pear-shaped body.

5. Nutrition labelling (1+7) is found in most foods sold in the markets. Please refer to STSE connections on
p.6-25 of your textbook and answer the following questions.
(a) What information is found in nutrition label?
 It includes the information on ______________ and
 seven nutrients,
(b) What is the importance of nutrition labelling?
 It helps consumers to choose the ______________food.
 It encourages the food manufacturers to provide food with the right ______________ standard for
the benefit of public health.
 It controls nay __ ____________labels or claiming of food.

6. Recently, some people have adopted a diet rich in lean meat in order to lose weight and build muscle. They
may be above to achieve these aims but here are some health problem associated with this diet. Discuss the
pros and cons of this controversial diet with regard to the nutritional needs of our body and protein metabolism.
(12 marks) (HKDSE 2014 Q11)
 Biological principles for adopting this diet in losing weight



 Biological principles for adopting this diet in building muscles

 Lean meat is mainly composed of proteins which will be digested to form amino acids.

 Health hazards of adopting this diet.
 This diet is unbalanced for failing to supply other essential nutrients such as minerals and vitamins.


 Besides, the excess amino acids cannot be stored in the body. They will be deaminated in the liver
to form urea.


7. Please refer to Article reading on p.6-30 of your textbook and answer the questions involved.
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 18
Answers of the tasks
Task 1
Food contains nutrients. What are the uses of food to us?
 Food can provide energy by respiration for metabolism and keep us warm.
 Food provides raw materials for growth and repair of worn out tissues.
 Food contains substances important for maintaining health and regulating metabolism

Task 2
Please refer to Extras: Do you know… on p. 6-9 of your textbook and fill in the table below.
(a) Fill in the table below which shows the comparison between saturated and unsaturated fats.
Saturated fats Unsaturated fats
Structure single bonds double bonds in the carbon chains
Sources animal, plant
meat, cheese, butter, egg yolk, fatty meat corn oil, olive oil, vegetable oil, fishes (Omega-3
fatty acids), and margarine.
Effects Less healthy Healthier
on health bad cholesterol reduce
high blood pressure
heart attack

(b) Production: unsaturated, saturated, hydrogenation

Danger: bad
(c) essential amino acids.

Task 4
(a) Milk promotes the growth of young rats. / Milk contains accessory factors (vitamins) which are essential for
healthy growth.
(b) milk on growth
(c) variation among individual rats
(d) rapidly
period of time, more conspicuous
(e) stored in the bodies
(f) continue to decrease in weight, may become sick or die
(g) The length of rat or the length of the tail could be used.

Task 5
(a) 8830  1000  4.2 cal = 2102 kcal
(b) twice
Carbohydrates
lipids
Proteins
Part III – Organisms and Environment (Chapter 6 Food and Humans) Page 19
Task 6
1. indigestible dietary fibre, desire to eat
low
2. (a) quicker
(b) overweight, diabetes, low, low
3. (a) 83  1.542 = 35
(b) Obesity
(c) do more exercise, less fatty or oily, vegetables and fruits
4. Apple, waist
5. (a) energy,
protein, carbohydrates, total lipids, saturated fat, trans fat, sodium and sugar.
(b) healthy, nutritional, misleading
6. Biological principles for adopting this diet in losing weight
 There is no fat and carbohydrate in the lean meat.
 When the energy intake is lower than the energy output, the body will mobilize food reserve, the
body fat, to release energy to support the daily activity.
Biological principles for adopting this diet in building muscles
 Lean meat is mainly composed of proteins which will be digested to form amino acids.
 Amino acids will be utilized to form muscle fibres according to the conditions of the body.
Health hazards of adopting this diet.
 This diet is unbalanced for failing to supply other essential nutrients such as minerals and vitamins.
 Insufficient intake of these essential nutrients may lead to deficiency diseases.
 E.g. lack of iron leads to anaemia, lack of calcium leads to rickets or osteoporosis
 Besides, the excess amino acids cannot be stored in the body. They will be deaminated in the liver
to form urea.
 The urea will be excreted through the kidneys. The over-workload of the liver and kidneys may
lead to failure of these organs.

7. Please refer to Article reading on p.6-30 of your textbook and answer the questions involved.