chapter 1 & 2 BM.ppt

8/16/2019 chapter 1 & 2 BM.ppt

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SENSORY ORGANS AND THEIR STIMULI

1.Humans have five senses

2.Our senses hel us !" #e!e$! "%&e$!s an# !he

$han'es in !he surr"un#in's.

(.Our five senses are)*

i+ Si'h!ii+ Hearin'

iii+ T"u$h

iv+ Tas!e

v+ Smell

,.These senses are f"un# in ar!s "f !he %"#-

$alle# sens"r- "r'an.


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The five sens"r- "r'ans f"un# in human %ein's are

detects smell detects sound

detects light detects tastedetects touch,pain, pressure,

heat or cold


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EAR

What sensory organs this woman use for hear the voice in telephone?


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S/IN

What sensory organs this mans use for touch ?


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EYE

What sensory organs this woman use to see the microorganism using

microscope?


7/177NOSE

What sensory organs this girl use to smell the flowers ?


8/177TONGUE

What sensory organs this boy use for taste the fruit?


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0.The $han'es !ha! "$$ur in !he envir"nmen! are

$alle# s!imuli.

.Eamles "f s!imuli are $hemi$al su%s!an$es

$han'es in !emera!ure an# li'h! in!ensi!-.

3.The rela!i"n %e!4een !he s!imuli !he five

senses an# !he sens"r- "r'an

Sensory organ Sense Types of stimuli

Skin Touch Pressure, pain, heat

Nose Smell Chemicals

Tongue Taste Chemicals

Ears Hearing Sound

Eyes Sight Light


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The Pathway from Stimulus to

Response


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S!ru$!ures "f !he Human S5in

1.The s5in is !he

sens"r- "r'an !ha!

#e!e$!s !"u$h.

2.I! $"n!ains

re$e!"rs !ha!

#e!e$! ain hea!$"l# !"u$h an#

ressure.


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,.Our s5in $"nsis!s "f !hree %asi$ la-ers.


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! "ur skin consists of three #asic layers!

$! These are the%

& Epidermis& 'ermis

& fat layer

Epidermis

'ermis

(at layer


15/177S!ru$!ure "f !he human s5in


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)! The sensiti*ity of the skin depends on the

i+ thickness of the epidermis

& the thinner the epidermis, the more

sensiti*e the skin is to the stimulus

ii+ num#er of receptors present

& the more receptors found on the skin, the

more sensiti*e is that part of the skin

! Sensiti*ity of skin at different parts of the human

#ody

i+ Neck, lips and fingertips

These parts ha*e thin epidermis and many

receptors that are sensiti*e toward the touch

stimulus


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ii+ Palms

This part has many receptors that are sensiti*etowards cold and heat stimuli

iii+ El#ows are less sensiti*e to touch #ecause the

epidermis is thick and the num#er of the

epidermis is less


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-! The parts of the #ody usually chosen #y the doctor

for in.ection are along the upper arm and the

#uttocks! This is #ecause these parts ha*e thick

epidermis and fewer receptors


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Structures of the Nose

air in


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/! The nose is the sensory organ for smell

0! Smell are carried #y certain chemicals in the air

1! 2hen we #reathe, these chemicals go through ournose


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'ifferent 3reas of the Tongue

/! The tongue is the sensory organ of taste!

0! Sensory cells that detect taste are called taste

receptors!

1! These cells are found on the upper surface of the

tongue

! Taste receptors can detect to sweet, salty, sour and

#itter tastes


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sour

salty

sour

salty

sweet

#itter

Taste areas of the tongue


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6INEGAR7O88EE NO SUGAR


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SALTED 8ISH


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$ 2h t d i k di l d # t i


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$! 2hen we eat or drink, dissol*ed su#stances in our

mouth are detected #y the taste receptors in our

tongue!

4! 5essages are then sent from the taste receptors to

the #rain through the ner*es

)! 6n the #rain, the taste of the dissol*ed su#stances in

interpreted as sweet, sour, salty, #itter or as a

com#ination

'issol*ed

su#stance

Taste

receptorsmessage #rain

Type of

taste


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Structure of the Human Ear

/! The ear is the sensory organ for hearing

0! The human ear can #e di*ided into three parts

i+ e7ternal ear

ii+ middle ear

iii+ inner ear


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"uter ear6nner

ear

middle

ear

Structure of the Human Ear


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"uter ear6nner

ear

middle

ear

pinna

ear canal eardrum

cochlea

auditory

ner*esossicles o*al window


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P t f th h ( ti


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Part of the human ear (unction

"uter

ear

Pinna Collects sound wa*es

Ear canal

'irects sound wa*es to the

eardrum

Eardrum 8i#rates when sound wa*es hit it

5iddleear

"ssicles

5agnify the *i#rations and

transfer them from the eardrumto the o*al window

"*alwindow

Sends sound *i#rations from themiddle ear to the inner ear

6nnerear

CochleaCon*erts sound *i#rations toner*e impulses

3uditory

ner*e

Sends impulses from the cochlea

to the #rain


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1! The route of sound wa*es entering the ear is

summarised as follows%


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Semicircular canal

Eustachian tu#e

! The semicircular canals and the Eustachian tu#e do notplay any role in the hearing mechanism

$! Semicircular canal 9 controls the #alance of the #ody

4! Eustachian tu#e 9 #alances the air pressure on #oth

sides of the eardrum


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Limitations of hearing

• We cannot hear all the sounds around us.

Different people have different limitation of

hearing. For example, old people

generally cannot hear as well as young

people. ur ear drums become less

sensitive to sound as we grow older. ur

ears cannot hear sounds of either veryhigh pitch or very low pitch.


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Hearin' ai#s

• A hearin' ai# is a

#evi$e ma#e

se$iall- f"r e"le

4h" are #eaf.• A l"u# sea5er is

use# !" amlif-

s"un#.

• A s!e!h"s$"e is

use# %- #"$!"rs !"

hear "ur hear!

%ea!s.


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Structure of the Human Eye

/! The eye is the sensory organ of sight and responds to

light


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P t f th d th i f ti


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Parts of the eye and their function

Structure

of the eye

(unction

Sclera •Protects the eye

•5aintains the shape of the eye

Cornea •Helps to focus the light onto the retinaChoroid •Pre*ents the reflection of light in the eye

•Supplies food and o7ygen to the eyetissues

6ris •Controls the si:e of the pupil

Pupil •Controls the amount of light entering theeye

;lind spot •The least sensiti*e part of the retina


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Structureof the eye

(unction

Eye lens •(ocuses light and form images on the retina

Ciliary #ody •Changes the thickness of the lens

Suspensory

ligaments

•Hold the eyes lens in position

3


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Changes in the si:e of the pupil under different situations

The pupil in a normal

Situation

2hen a person mo*e from

a #right area into a dark

area

•The pupil enlarges•5ore light enters the eye•3fter a while the eye can

see in the dark



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The pupil in a normal

Situation

2hen a person mo*e from

a dark area into a #right

area

•The pupil #ecomes

smaller

•Less light enters the eye•The eye is not =#linded>

#y e7cess light

How 'o 2e See


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How 'o 2e See

The path of light through the eye to the #rain


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The path of light through the eye to the #rain

Li'h!Li'h! $"rnea$"rnea a9ue"us hum"ur a9ue"us hum"ur

uiluile-e lense-e lensvi!re"us hum"ur vi!re"us hum"ur

re!inare!ina "!i$ nerve"!i$ nerve %rain%rain


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Properties of Light

/! Light is a form of energy

0! Light tra*els at a speed 1?? ??? ??? m@s

1! Light tra*el in straight lines

Reflection of light


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Reflection of light

/! Light can #e reflected

0! Reflection is the #ouncing of light off a surface on

which the light falls

1! 3 smooth and shiny opa


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3ccording to the Law of Reflection%&


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! 3ccording to the Law of Reflection%&

i! The incident ray, reflected ray and the normal

are all on the same plane

plane mirror

incident

ray

reflected

ray

normal

ii the angle of incidence is e


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ii! the angle of incidence is e


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$! The knowledge of the reflection of light is used in

the following instruments

i! the periscope 9 used in su#marines to see the

situation on the surface of the sea

Light coming

from the candlehits the first

mirror and

reflects it to the

second mirror!The reflected

light will then

enter your eyes

4 The light ray is reflected when it is directed towards


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4! The light ray is reflected when it is directed towards

the plane mirror! The characteristics of the image

formed are as follows%&

i! *irtual Acannot #e formed on a screen+ii! *ertical

iii!of the same si:e as the o#.ect

i*!the distance of the image #ehind the mirror is thesame as the distance of the o#.ect in front of the

mirror

*! laterally in*erted


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Refraction of light


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Refraction of light

/! Light does not pass through opa


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0! 3ny su#stance that light passes through is called

medium such as air, water and glass

1! 2hen light tra*els from one transparent medium to

another at an angle, it will #end! This effects is

called refraction!

! The following shows the three situations of the


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(less dense medium)

(denser medium)

(less dense medium)

(denser medium)

! The following shows the three situations of the

mo*ement of light rays through two different media

a)

b)


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b)

(less dense medium)

(denser medium)

c)


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c)

(less dense medium)

(denser medium)


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$! 'aily phenomena of refraction of light are shown


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$! a y p e o e a o e act o o g t a e s ow

#elow%

Pencil in aglass of water

appears #ent


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3 fish in a

ri*er will look

as if it is closerin the water

due to

refraction too


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EDE 'E(ECTS


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/! 2e can see distant or near o#.ects clearly #ecause

the images of these o#.ects can #e focused on the

retina

6mage formedon the retina is

clear

0! 'efects of the eye occur when the image does not fall

on the retina


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1! The usual eye defects

are

i+ short&sightedness

ii+ long&sightedness

iii+ astigmatism

Short&sightedness


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g

/! Can see near o#.ects clearly #ut distant o#.ects

appear #lur

0! Short&sightedness occurs #ecause the image of a

distant o#.ect falls in front of the retina

6mage formed

in front of theretina

1! The defect may #e caused #y


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i+ a#normally long eye#alls

ii+ eye lens that are a#normally thick

! To correct short&sightedness, a conca*e lens is usedto refocus the image on the retina

6mage formed

on the retina is

clear

Long&sightedness


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/! Can see distant o#.ects clearly #ut near o#.ects

appear #lur

0! Long&sightedness occurs #ecause the image of a

distant o#.ect falls #ehind the retina

6mage formed

#ehind the

retina



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i+ a#normally short eye#alls

ii+ eye lens that are a#normally thin

! To correct short&sightedness, a con*e7 lens is used torefocus the image on the retina

6mage formed

on the retina is

clear

Summary of short&sightedness and long&sightedness andcorrection of defects


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correction of defects

3stigmatism


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/! 3stigmatism is caused #y the irregular cur*ature of

the cornea

0! 6n many cases, astigmatism causes #lurred *ision for

either near or distant o#.ects

5ultiple focal

points in front

of the retina


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1! Special cylindrical lenses are used to correct this

type of *ision

L656T3T6"N "( THE SENSE "( S6HT


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"ptical illusion

• S"me!imes 4ha! 4e see ma-

n"! aear !" %e !he real

!hin'. This is %e$ause !he%rain $ann"! in!erre!

a$$ura!el- 4ha! is a$!uall-

seen %- !he e-e. Thishen"men"n is 5n"4n as an

"!i$al illusi"n

• S"me!imes 4ha! 4e see ma-

n"! aear !" %e !he real

!hin'. This is %e$ause !he%rain $ann"! in!erre!

a$$ura!el- 4ha! is a$!uall-

seen %- !he e-e. Thishen"men"n is 5n"4n as an

"!i$al illusi"n


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2hat do you see firstB

3 *ase or two faces

2hich central s


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2hich one is the

tallestB


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3re these lines parallelB 3re the sides of thes


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3re 3 and ; cur*ed or straight lines

2hich line is longer,

P or RSB

;lind spot


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/! The #lind spot is a point on the retina of the eye that

cannot detect any images

0! 3t a certain distance, the dot disappears from sight#ecause the dot falls on the #lind spot of your eye

1! The image cannot #e detected #ecause the #lind spot

does not ha*e any ner*e receptors that can detect

the light impulses recei*ed

STERE"SC"P6C 86S6"N 3N' 5"N"CFL3R


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86S6"N

Stereoscopic *ision

/! Stereoscopic *ision is *ision in*ol*ing #oth eye

0! The #rain will com#ine the *ision from #oth eyes to

form a three&dimensional image

1! This ena#les us to estimate distances accurately


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y

! The stereoscopic field of *ision is narrow

$! Predators usually ha*e stereoscopic *ision

5onocular *ision


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/! 5onocular *ision is *ision in*ol*ing one eye only!

0! This makes estimating distances accurately difficult

1! 5onocular *ision produces a flat image! The monocular field of *ision is wide

$! Prey usually ha*e monocular *ision


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fish

#ird chicken

goats

deer


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3L3T "PT6G FNTFG 5EN3T3S6 H3' 'ER63

PENL6H3T3N


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PENL6H3T3N


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O!i$al #evi$es


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/! Plants can detect and respond to stimuli around

them

0! The response #y plants to stimuli is called tropism

1 There are two types of tropism%


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1! There are two types of tropism%&

a+ positi*e tropism 9 response #y plants towards

the stimulus#+ negati*e tropism 9 response #y plants away from

the stimulus

! Plants ha*e different kinds of responses such as%&& phototropism

& geotropism

& hydrotropism& thigmotropism

& nastic mo*ement


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Type of tropism Stimulus

phototropism lightgeotropism gra*ity

hydrotropism water

thigmotropism touchnastic mo*ement touch

Types of tropism and their stimuli

$! E7amples of tropic responses and nastic mo*ement

are gi*en as follows%


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are gi*en as follows%

PH"T"TR"P6S5

Phototropism is the

mo*ement of plants in

response to light

The lea*e and stem of theplant grow in the direction

of the light source Apositi*e

phototropism+

The roots grow in the

opposite direction of the

light source Anegati*e

phototropism+


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E"TR"P6S5


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eotropism is the

mo*ement or growth

of plants response to

gra*ity

The roots downwardstowards gra*ity

Apositi*e geotropism+The lea*e and stem

Ashoots+ growsupwards against

gra*ityA negati*e

geotropism+


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HD'R"TR"P6S5


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Hydrotropism is the

mo*ement or growth ofplants in response to

waterThe root grows

towards the watersource Apositi*e

hydrotropism+The shoots grow away

from the water source

Anegati*e

hydrotropism+

water


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TH65"TR"P6S5


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Thigmotropism is the

mo*ement or growth ofplants in response to

touchRoots grow away from

solid o#.ects such asstone Anegati*e

thigmotropism+Stems tend to grow

towards o#.ects they

come into contact with

Apositi*e

thigmotropism+

N3ST6C 5"8E5ENT


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Nastic mo*ement is the

response of plants totouch

This response does not

depend on the direction

of the stimuli(or e7ample, the

mimosa pudica folds

their lea*es when they

are touched

!ypes of tropism and their stimuli


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!ypes of tropism and their stimuli

T-e "f !r"ism S!imulus

:h"!"!r"ism Li'h!

Ge"!r"ism Gravi!-

H-#r"!r"ism ;a!er

Thi'm"!r"ism T"u$h


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the plant shoots and plants roots

Sh""! T-e "f !r"ism R""!

"ositive :h"!"!r"ism #egative

#egative Ge"!r"ism "ositive

#egative H-#r"!r"ism positive


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GEL3S 53G3N3N


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/! 5akanan ialah sum#er tenaga #agi semua #enda

hidup!

kepentingan

makanan

menyihatkan

#adan

mem#aiki and

menggantikan tisu

rosak

tum#esar

an

mem#ekalkan

tenaga untuk

melakukan ker.a

5emanaskan

#adan

mem#ina

sel #aru

0! 5akanan dikelaskan kepada tu.uh kelas utama!


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garam minerallemak

pelawasProtein

3irkar#ohidrat

kelas makanan

8itamin

Gar#ohidrat


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/! Gar#ohirat terdiri dari unsur kar#on, hidrogen and

oksigen

0! Gar#ohidrat ter#ahagi kepada tiga .enis iaitu%

Aa+ kan.i

A#+ gula

Ac+ selulos/! 3ntara contoh&contoh makanan yang kaya dengan

kar#ohidrat ialah%

rice potato #reads


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#anana

/! (ungsi kar#ohidrat

a+ Gar#ohidrat ialah sum#er tenaga utama kita!


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a+ Gar#ohidrat ialah sum#er tenaga utama kita!

Gar#ohidrat mem#ekalkan tenaga untuk kita

melakukan akti*iti harian seperti#er.alan, #ernafas dan #eker.a!

#+kar#ohidrat .uga mem#ekalkan tenaga untuk

proses fi:ikal ! Contohnya proses tum#esaran dan


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proses fi:ikal ! Contohnya proses tum#esaran dan

pem#iakan!

growth reproduction

c+ Ha#a yang di#e#askan daripada kar#ohidrat

mem#antu kita mengekalkan suhu #adan


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mem#antu kita mengekalkan suhu #adan!

PR"TE6N

/ P i di i d i d k # hid k i


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/! Protein terdiri daripada kar#on, hidrogen, oksigen

dan nitrogen

0! 5akanan yang kaya dengan protein termasuk%

ikan kacang

da in utih telur

susu

1! Protein diperlukan untuk mem#ina sel&sel #aru%

& untuk pertum#uhan


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untuk pertum#uhan

& untuk menggantikan tisu yang rosak

! Ganak&kanak yang mem#esar memerlukan #anyakprotein! Gekurangan protein akan menye#a#kan

penyakit yang dikenali se#agai kwashiorkor!

kwashiorkor

LE53G

/! Lemak terdiri daripada kar#on, hidrogen dan


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p , g

oksigen!

0! (ats are found in animal products such as #utterand fish oil, egg yolk

1! (ats are found in plant products such as coconut oil

#utter egg yolk fish oil

1! The functions of fat include%&

l i


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& supplying energy

& as an insulator of heat

& protecting the internal organs

& dissol*ing some *itamins in the #ody like *itamin

3, ', E and G

86T356N

/ 8itamins are re


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/! 8itamins are re


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rickets #one fracture

in adults

'eformation of

#ones in children


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scur*y

56NER3L S3LTS

/ "ur #ody re


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/! "ur #ody re


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goiter


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(6;RE

/! (i#re keeps our intestines healthy and working


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! # e eeps ou test es ea t y a d wo g

properly

0! (ood containing fi#re can mo*e along


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The functions of water include%

& controlling the #ody temperature


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controlling the #ody temperature

& remo*ing e7cretory products

like car#on dio7ide and urea

from our #ody

& controlling the concentration

of #lood& transporting food during

digestion

& as a lu#ricant

& as a medium for #iochemicalreactions in the #ody


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THE 65P"RT3NCE "( 3 ;3L3NCE '6ET


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/! 3 #alanced diet is made up of food that has all the


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nutrients in the right


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/! The digesti*e system consists of all the organs in the

#ody that help in the digestion of food

0! The alimentary canal is made up of the mouth,

aesophagus, stomach, small intestine, large intestine

and anus Astarts from the mouth and ends at the

anus+


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1! (ood is pushed along the alimentary canal #y themuscular walls that contract and e7pand alternately

through the process of peristalsis


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through the process of peristalsis

food

muscular wall

of the food canal


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The parts of the digesti*e system with its respecti*e

function


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Part of thedigesti*e system (unction

1. Mouth Food is broken down to small parts

2. Oesophagus Sends food to the stomach

3. Stomach igestion protein begins

!. uodenum igestion of fat" protein and starch

#. Small intestine $ompletes digestion%. &ancreas Secretes pancreatic 'uice

(. i*er Secretes bile

Part of thedigesti*e system

(unction


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digesti*e system

+. arge intestine ,eabsorption of water

-. ,ectum Stores faeces

1. /nus 0pels faeces from the bod

The passage of food through the alimentary canal

mouthmouth oesophagusoesophagus duodenumduodenum

Small

intestine

Small

intestine

Large

intestine

Large

intestine

rectumrectumanusanus

5"FTH

/! 'igestion of food starts in the mouth


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0! (ood is chewed #y our teeth and it is #roken down

into smaller pieces

1! The food in our mouth is mi7 with sali*a and an

en:yme, amylase


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en:yme, amylase

! 3n en:yme is a su#stance that speeds up a specific

chemical reaction in the #ody

$! 3mylase digest starch into maltose Asugar+

Starch maltoseamylase

1! Howe*er, food is usually not kept long enough in the

mouth for all the starch to #e #roken down into

simple sugars

! "ur tongue rolls the partially digested food into

small #alls which are then swallowed into the

oesophagus or gullet

"ES"PH3FS

m"vemen!/! The oesophagus is a

narrow tu#e with smooth


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"f f""#

mus$les

$"n!ra$!

ushin' !he

f""# f"r4ar#

mus$les

rela

all"4in' !he

!u%e !""en 4i#er

f""#

narrow tu#e with smooth

muscles in its wall

0! 3fter food enters the

oesophagus, contractions

of the smooth muscles

push the food towards the

stomach

1! This action is calledperistalsis

! No digestion takes place in

the oesophagus

ST"53CH

/! (ood is mi7ed with


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gastric .uices in the

stomach

0! astric .uices are

secreted from the cells of

the stomach! astric

.uices contain%&

& hydrochloric acid

& en:ymes A rennin and pepsin

1! The function of hydrochloric acid include%&

& pro*iding an acidic medium for en:yme action

killi # i f d i f d


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& killing #acteria found in food

& neutralising the alkaline property of sali*a andstopping the action of sali*ary amylase en:ymes

! Pepsin digests proteins into peptones

protein peptonespepsin

! Rennin coagulates milk in the stomach to help in the

en:ymic action of pepsin

li


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where most pf the

digestion of food take

place

0! The deodenum is the first

part of the small intestine

1! The deodenum recei*es#ile and pancreatic .uice

! ;ile is produced #y the

li*er and is stored in the

gall #ladder

$! The #ile flows from the

gall #ladder into the

deodenum

4! (ungsi hempedu adalah% &

& pengemulsian lemak

ti f lk li di f


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& preparation of an alkaline medium for en:yme

action

)! Pancreatic .uice which is

produced #y the

pancreas cells, containthree types of en:ymes

& amylase

& protease& lipase


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starch maltoseamylase

peptones amino acidsprotease

(at fatty acids glycerollipase

! The small intestine produces en:ymes which digest

maltose into glucose Asimple sugar+


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-! 'igestion is completed in the small intestine

/?!The digested food is a#sor#ed #y the *illi and is

then passed on to the #lood *essels

FSFS ;ES3R

! Fsus #esar menyerap se#ahagian #esar air mineral


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dan garam dalam sisa!

-! 5akanan yang tidak di cerna di#uang daripada#adan melalui du#ur se#agai tin.a!

PR"SES PENDER3P3N 53G3N3N TERCERN3

/! Hasil pencernaan Aglukosa, asid amino dan asid


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lemak dan gliserol+diserap di usus kecil!

0! Permukaan dalaman usus kecil tidak licin!1! 6a diliputi oleh #er.uta&.uta un.uran halus yang di

namakan *ilus

! 8illus mempunyai saluran darah dan lacteal dalamstrukturnya!

*illi

$! 'inding *illi mem#enarkan hanya m"le5ul kecilseperti molekul glukosa untuk melalui mereka

tetapi tidak molekul yang le#ih #esar seperti


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tetapi tidak molekul yang le#ih #esar seperti

molekul kan.i!

4! Gecekapan penyerapan makanan tercerna di usus

kecil #oleh ditingkatkan dengan%

& #ilangan *ilus yang #anyak menam#ahkan luaspermukaan

& dinding *ilus sangat nipis iaitu senipis satu sel,

ini mem#olehkan penyerapan makanan tercerna#erlaku dengan cepat

RE3;S"RPT6"N "( 23TER 3N' 'E(ECT6"N

Rea#sorption of 2ater in the Large 6ntestine


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Rea#sorption of 2ater in the Large 6ntestine

Pennyahtin.aan

/! Penyahtin.aan adalah proses di mana na.is di#uang

daripada #adan melalui rektum dise#a#kan oleh


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daripada #adan melalui rektum dise#a#kan oleh

pengecutan otot dalam dinding du#ur!

0! 3pa#ila rektum penuh dengan tin.a, rektum

men.alani peristalsis dan di#antu oleh pengecutan

a#domen, akan menolak tin.a keluar melalui

du#ur

1! Iika seseorang indi*idu mempunyai kesukaran

mem#uaang air #esarl, dia dikatakan menghidapi


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sem#elit!

! Sem#elit #erkait rapat dengan ta#iat makan kita!

;e#erapa penye#a# sem#elit adalah seperti

#erikut%&& 5akan makanan tanpa pelawas

& Gekurangan makanan dalam usus

& Gekurangan air dalam diet

& Penyakit yang menye#a#kan kehilangan selera

makan


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5akan sarapan yang#erkhasiat


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'o not do other acti*ities while you are eating


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D" n"! ea! sna$5s su$h as s4ee!s

an# %is$ui!s %ef"re -"ur meals


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an# %is$ui!s %ef"re -"ur meals

Av"i# &un5 an# fas! f""#


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3lways make sure that the food youeat and the place you go to are clean


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Take *ery little sugar


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Choose #oiling, grilling orsteaming instead of frying


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'o not add e7tra salt to your foodJconsume it in small amounts


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Eat a lot of *egeta#lesand fruits to get fi#re


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Remem#er that your #ody needs water and in hotweather you lose it easily through perspiration!

So drink 4& glasses of water e*eryday


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g y y

'rink fruit .uice, milk or mineral waterinstead of car#onated drinks


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Fnhealthy eating ha#its cause *arious health pro#lems


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E7cessi*e nutrient Health pro#lems

sugar Tooth decay, o#esity, dia#etes

salt High #lood pressure, heartpro#lems, kidney damage

fat @ oil Heart pro#lem, high #loodpressure

Lack of nutrient Health pro#lems

protein Gwashiorkor in children*itamins Lower immunity to deases

(""' PDR356'


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$malan pema%anan yag s


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Documents

chapter 1 & 2 BM.ppt