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1. Muhammad Izwan Hafiz bin Mohamad Roslan (2019280366) HM1124Ca
2. Nurul ‘Arisyah binti Ahmad Zamri (2019278202) HM1124Ca
3. Nor Aida Amira binti Ab Jalil (2019421152) HM1124Cb

https://drive.google.com/file/d/1UPME4YVu805GsEh7fusOyZz5EdtD8vUJ/view?usp=sharing

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NUR MUNIRAH NASHWA BT MOHMAD AZAHAR (2019277682) HM1124Ab
PAST YEAR QUESTIONS 2020

1. List six (6) functions of protein in human body (6 marks)
Six functions of protein in human body are:-
1) For growth and maintenance. Your body needs protein for growth and maintenance of tissues.
2) It can causes Biochemical Reactions. For example, Enzymes are proteins that aid the thousands of biochemical reactions that take place within and outside of your cells
3) Acts as messenger. Some proteins are hormones, which are chemical messengers that aid communication between your cells, tissues and organs.
4) Provide structure. These proteins include keratin, collagen and elastin, which help form the connective framework of certain structures in your body
5) Maintain Proper PH. Protein plays a vital role in regulating the concentrations of acids and bases in your blood and other bodily fluids
6) Balances fluids. Albumin and globulin are proteins in your blood that help maintain your body’s fluid balance by attracting and retaining water

2. Discuss three (3) functions of water in human body. (6 marks)
Three functions of water in human body are:-
1) Water increases the efficiency of the immune system in the bone marrow, including against cancer.
2) Water increases the efficiency of red blood cells capture oxygen in the lungs.
3) The water used as conductor of all substances in the body.

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SITI NURHANISHA BINTI MOHD ZUHAN
(2019444578)
HM1124Aa

PAST YEAR QUESTION (PART D)
SHORT ESSAY
OCTOBER 2012

QUESTION 6
Explain three (3) ways how vitamin D helps maintain bone health. (3 marks)

ASNWER
- Vitamin D has many important jobs in our body. It keeps your bones strong by helping our body absorb calcium and phosphorus, key minerals for bone health. muscles use it to move, and nerves need it to carry messages throughout your body.
- Vitamin D boosts weight loss Consider adding vitamin D supplements to your diet if you’re trying to lose weight or prevent heart disease. People taking a daily calcium and vitamin D supplement were able to lose more weight than subjects taking a placebo supplement. The scientists said the extra calcium and vitamin D had an appetite-suppressing effect.
-Vitamin D reduces depression research has shown that vitamin D might play an important role in regulating mood and warding off depression. In one study
Trusted Source, scientists found that people with depression who received vitamin D supplements noticed an improvement in their symptoms.

PAST YEAR QUESTION  (PART E) ESSAY
OCTOBER 2012

QUESTION 1
Discuss about saturated, monounsaturated, polyunsaturated, and trans fatty acids, the health effect and list two (2) foods in which each one is found. (10 marks)

ANSWER
- The saturated fats are a mixture of particular kinds of fats in all meals that include fat. Small quantities of saturated fat are available in nutritious meals like Chicken and Nut, albeit far less than in beef, cheese and ice cream. Saturated fat is found mostly in animal meals, but also some plant foods are high in fats such as cocoa and palm oil, thus eating good fats in place of saturated fat can also help prevent insulin resistance, a precursor to diabetes. two example food have saturated fats is  fat milk, butter, dairy desserts and Meat products. Next, Monounsaturated fats are found in high concentrations in, olive, peanut, and canola oils Avocados, Nuts such as almonds, hazelnuts, and pecans Seeds such as pumpkin and sesame seeds while polyunsaturated fats are found in high concentrations in Sunflower, corn, soybean, and flaxseed oils, Walnuts, Flax seeds and Fish. Monounsaturated fats and polyunsaturated  are two types of good unsaturated fats and considered as beneficial fats because they can improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles. . Lastly, Trans fatty acids, more generally known as trans fats, are produced by hydrogen gas in the presence of liquid vegetable oils and by a catalyst, which is known as hydrogenation. Some vegetable oils that are partially hydrogenated make them stable and more unreliable. Trans fats are the worst type of fat for the heart, blood vessels, and rest of the body

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NUR NADHRAH SAKINAH BINTI OTHMAN

2019409188

HM1124Ba

PAST YEAR QUESTION (SHORT ESSAY)

JAN 2018

QUESTION 6

Name the TWO (2) other important omega-3 fatty acids and give a function for each of the fatty acids. (4 marks)

The TWO (2) other important omega-3 fatty acids and the function for each of the fatty acids are:

1. Eicosapentaenoic acid (EPA) is an omega-3s fatty acid. It's found in the flesh of cold-water fish, including mackerel, herring, tuna, halibut, salmon, cod liver, whale blubber, or seal blubber.

2. Docosahexaenoic acid (DHA) is required for brain growth and development. DHA is also necessary for adults to maintain proper brain function.  DHA deficiency is linked to learning impairments, whereas DHA deficiency is linked to learning deficits.

MARCH 2017

QUESTION 7
a) Briefly explain two (2) essential fatty acids. (4 marks)

1. Two essential fatty acids are: Alpha-linolenic acid or ALA is an omega-3 fatty acid. It is essential because it is needed for normal human growth and development. The good sources of alpha-linolenic acid are Walnuts and other nuts. In addition, Alpha-linolenic acid is thought to decrease the risk of heart disease by helping to maintain normal heart rhythm and heart pumping.

2. Linoleic acid is an omega-6 fatty acid. Linoleic acid is also a polyunsaturated essential fatty acid found mostly in plant oils. It is used in the biosynthesis of prostaglandins and cell membranes.

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NOR AIDA AMIRA BINTI AB JALIL (2019421152) HM1124Cb                     PAST YEAR QUESTIONS JANUARY 2018                                  QUESTION 2                                (a)Define nutrients. (2 marks)        -Nutrients are chemical compounds in food that used by the body to function properly and maintain health. Examples include proteins, fats, carbohydrates, vitamins and minerals.                                         (b)Briefly explain 3 types of nutrients. (6 marks)                         1.Carbohydrates.                             Carbohydrates are molecules composed of carbon, hydrogen and oxygen. The major food sources of carbohydrates are grains, milk, fruits and vegetables including starchy vegetables like potatoes.                                          2.Proteins.                                    Proteins are macromolecules composed of chain of subunits called amino acids which called the building blocks of protein. Amino acids are simple subunits composed of carbon, oxygen, hydrogen and nitrogen.                   3.Vitamins.                                      Vitamins do not supply energy directly and are not structural, they enable chemical reactions to occur. The fat-soluble vitamin are A, D, E and K.  PAST YEAR QUESTIONS OCTOBER 2012.        Questions 2.                                       Describe what heartburn is and suggest (3) ways to treat it.         (6 marks).                        Heartburn is a burning pain your chest, just behind your breastbone. The pain is often worse after eating, in the evening or when lying down or bending over.                                                 1. Ways to treat it is avoiding fatty and and spicy foods.            2. Ways to treat it is eating five to six meal throughout the day.        3. Ways to treat it is not lying down within an hour of eating.

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NURIN ANIS HANS BINTI HUSIN (2019427606) HM1124Ab
PAST YEAR QUESTIONS

QUESTION 5 (OCTOBER 2016)
Define lactose intolerance (4 marks)
- Lactose intolerance is when a human body cannot break down or digest lactose that is found in milk and milk products.
- Lactose intolerance happens when your small intestine do not make enough digestive enzyme called lactase.
- People with lactose intolerance will get symptoms 30 minutes to two hours after consuming milk or milk products such as gas, bloating, abdominal pain and diarrhea.
- Both children and adults can get lactose intolerance and this condition cannot be treated but the symptoms can be avoided through diet changes.

QUESTION 6 (OCTOBER 2016)
List 4 functions of cholesterol in the body (4 marks)
1. Cholesterol helps in maintaining the fluidity of cell membranes in the body.
2. Cholesterol can make bile acids which allow us to digest fat.
3. Cholesterol helps in the production of sex hormones such as estrogen and testosterone.
4. Cholesterol is a building block for human tissue.

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NUR AIREEN FARISHA BINTI KAMARULZAMAN (2019213288) (HM1124Ab)

PAST YEAR QUESTIONS

MARCH 2014

1.Explain three (3) classes lipids in the body (6marks)

There are three main types of lipids which is triglycerides, phospholipids, and sterols :

-Triglycerides are the main form of lipids in the body and in foods.  Concentrated fats for example is butter ,vegetable oil and marbling of fat in meat are obviously visible. But fat can also be hidden in foods, as in baked goods, dairy products like milk and cheese, and fried foods. Naturally occurring triglycerides are found in many foods, including avocados, olives, corn, and nuts.

-Phospholipids are found in both plants and animals specifically the outermost layer of these cells. They aid the maintenance of a cell’s integrity.

-Sterols are steroids, featuring chemical structures that are quite different from those of phospholipids and triglycerides. Example for sterols is Cholesterol . When cholesterol is synthesized in the liver, it leads to many important functions including the production of hormones, vitamin D, and bile salts (compounds that help emulsify fats to be absorbed by cells).

MARCH 2016

2.List four (4) functions of lipids . (4marks)

- Long term energy storage

- Cell membrane

- Cushion organ

- Insulates body

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ANIS FARAHIN BT AZIZZUL SHARIMAN(2019251048)-HM1124CA
PAST YEAR QUESTIONS

SEPTEMBER 2015

Briefly explain 5 characteristics of Marasmus: (5 marks)

-Weight loss. Fat stores decrease up to 5% of the total body weight, and the extracellular water content of the body increases.

-Muscle loss. Basal metabolic rate decreases. The energy is diverted from muscles to the vital organs.

-“Old man” face. Protein mass can decrease up to 30% in severe cases, and muscle fibers lose striations and become thin. Protein sparing mechanisms redirect amino acids to the vital organs.

-Dehydration. Similarly, their bones become visible under their skin, and folds of skin develop from the loss of body mass. Their eyes may appear sunken.

-Slow growth. Brain, skeleton, and kidney are preserved, whereas the liver, heart, pancreas, and digestive tract are affected first.

Explain 2 types of fibre with appropriate examples: (8 marks)

-Cellulose. This insoluble fiber is a primary component of plant cell walls, and many vegetables such as broccoli, cabbage, kale, and cauliflower are rich sources of cellulose. When eaten, cellulose passes through the gastrointestinal tract relatively intact, binding to other food components you’ve eaten and helping to move things along. It also keeps the digestive system healthy by aiding the growth of beneficial gut bacteria (this healthy gut flora is crucial in preventing bad bacteria from staging a coup and causing illness). Other cellulose packed foods to addin our roster include legumes, nuts, and bran.

-Inulin. Soluble fibers, like inulin, leave you feeling fuller for longer by slowing digestion. This also means that it takes longer for your body to absorb sugar from the foods that you eat, helping to prevent blood sugar spikes (and the pesky junk food cravings that can strike because of them). Inulin isn’t digested or absorbed in the stomach—it actually sets up shop in the bowels, promoting the growth of beneficial flora associated with improving gastrointestinal (GI) and general health. Inulin is derived from chicory root, and naturally found in fruits and veggies such as bananas, garlic, onions, and asparagus, as well as in wheat (like barley and rye).

Briefly explain 3 factors that can affect a person’s basal metabolic rate: (6 marks)

-Amount of physical activity: Hard-working muscles need plenty of energy to burn. Regular exercise increases muscle mass and teaches the body to burn kilojoules at a faster rate, even when at rest.

-Crash dieting, starving or fasting: Eating too few kilojoules encourages the body to slow the metabolism to conserve energy. BMR can drop by up to 15% and if lean muscle tissue is also lost, this further reduces BMR.

-Environmental temperature: If temperature is very low or very high, the body has to work harder to maintain its normal body temperature, which increases the BMR.

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ZAHRAH BINTI ZULKEFLI (2019250568)
GROUP: HM1124Ab

MARCH 2016
1. List down FIVE (5) places or organs that secrete digestive juice. (5 marks)
- the salivary glands
- stomach
- pancreas
- liver
- small intestine

QUESTION 3
State FIVE (5) functions of vitamin B6. (5 marks)
1. May Improve Mood and Reduce Symptoms of Depression.
2. May Promote Brain Health and Reduce Alzheimer’s Risk
3. May Prevent and Treat Anemia by Aiding Hemoglobin Production
4. May Be Useful in Treating Symptoms of premenstrual syndrome or PMS, including anxiety, depression and irritability.
5. May Prevent Clogged Arteries and Reduce Heart Disease Risk.

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SHAFARIDA HANIM BINTI MOHAMAD TAUFIK (2019211224) HM1124Ab

PAST YEAR QUESTION
(TRUE/FALSE)
DECEMBER 2019

Vitamin D helps maintain blood calcium level in the body.
Answer : True

PAST YEAR QUESTION
(TRUE/FALSE)
OCTOBER 2016

Fat is generally of animal origin such as butter.
Answer : True

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Afiqah Auni binti Mohamad Wira

2019222448

HM1124CA

PAST YEAR QUESTION MARCH 2017

Describe the two (2) common digestive problems. (2 marks)

1)      heartburn

2)      cancer

What are the definition of food label and the four (4) components of it? (5 marks)

Food label tells consumers about the ingredients and nutritional composition of packaged food for sale. Components of food label including logo, list of ingredients, barcode and nutrition facts

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NURUR ROSYIEDAH BINTI MOHD RASID
2019922746 - HM1124Cb

PAST YEAR QUESTION APRIL 2001  (10 marks)

a. What are the composition of the body?

Body composition may be analyzed in various ways. This can be done in terms of the chemical elements present, or by molecular type e.g., water, protein, fats (or lipids), hydroxylapatite (in bones), carbohydrates (such as glycogen and glucose) and DNA. In terms of tissue type, the body may be analyzed into water, fat, connective tissue, muscle, bone, etc. In terms of cell type, the body contains hundreds of different types of cells, but notably, the largest number of cells contained in a human body (though not the largest mass of cells) are not human cells, but bacteria residing in the normal human gastrointestinal tract. e.g potassium also. Almost 99% of the mass of the human body is made up of six elements: oxygen, carbon, hydrogen, nitrogen, calcium, and phosphorus. Only about 0.85% is composed of another five elements: potassium, sulfur, sodium, chlorine, and magnesium. All 11 are necessary for life.

b. Water is necessary for life and is probably the most important part of any diet. Explain the various functions of water.

- Water protects tissues, spinal cord, and joints. Water does more than just quench your thirst and regulate your body's temperature, it keeps the tissues in the body moist.
- Water helps your body remove waste. Adequate water intake enables your body to excrete waste through perspiration, urination, and defecation.
- May reduce constipation. Increasing water intake can help with constipation.

- Can help maintain pH and electrolyte balance. Our bodies must maintain a very specific pH level of 7.4. pH values of less than 6.9 or greater than 7.6 are life threatening so it is essential that we have ways to keep pH from deviating too far from normal.
- Reduces chances of kidney stones. Increased water intake appears to decrease the risk of kidney stones.

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AMIRAH SUFIA BINTI ABU BAKAR (2019237236) - HM1125Bb

PAST YEAR QUESTTION MARCH 2015 (5 marks)
Question 3
State 5 effects of folate deficiency.
- For women in early pregnancy it can cause neural tube defects which brain and/spinal cord form improperly in the fetus.
- Can cause of anemia which less of red blood cells.
- Heart palpitation
-Persistent Fatigue
- Shortness of breath

PAST YEAR QUESTION JANUARY 2018 (6 marks)
Question 2b
Briefly explain 3 type of nutrients.

1. Carbohydrates.
Carbohydrates is a large class of nutrients, including sugars, starch, and fiber, that function as the body's primary source of energy
2. Protein.
Protein is a nutrients that major part of body's cells and is found  in high quantities in animal foods. It also a long chains of amino acids that strung together and perform many functions in body.
3. Vitamins.
Vitamins is a noncaloric, organic nutrients found in wide variety of foods that are essential in small quantities to regulate body processes, maintain the body, and allow for growth and reproduction.

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FATIN NURALEEYA FELISHA
(2019223866) HM1124CB

PAST YEAR QUESTION APRIL 2001 (5MARKS)

1.What is RDA and what is its purpose?

Resource Description and Access (RDA) is a standard for descriptive cataloguing providing instructions and guidelines on formulating bibliographic data. Resource Description & Access (RDA) is a set of cataloguing instructions based on FRBR and FRAD, for producing the description and name and title access points representing a resource. Resource Description and Access is to vitamins and minerals from food and daily supplements. The purpose of these guidelines is to inform you how much of a specific nutrient your body needs daily. It is important to meet your daily recommended dietary allowances so that your body gets everything it needs to function.

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NUR AMANI BINTI ALI (2019862358) HM1124Bb

PAST YEAR QUESTIONS SEPTEMBER 2015
Question 5
Briefly explain the term dietary fibre. (2 marks)
- Dietary fiber is the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine. Dietary fiber includes polysaccharides, oligosaccharides, lignin, and associated plant substances.

Question 6
List four(4) benefits of omega-3 fats. (4 marks)
- Can fight depression and anxiety
- Can improve eye health
- Can Reduce Symptoms of ADHD in Children
- Can Reduce Symptoms of Metabolic Syndrome

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NUR AMIERA BINTI ABDUL WAHAB
2019430334
HM1124CA

PAST YEAR QUESTION
September 2015
Short essay (question 3)
a) State five health related risk of vitamin A deficiency (5marks)

1. inflamed skin
2. night blindness
3. infertility
4. delayed growth
5. respiratory infections

Question 4
a) explain five characteristics of Marasmus (6 marks)
1.Stomach infection and lactose intolerance
2.Respiratory infections
3.Rickets due to calcium and vitamin D deficiency
4.Anemia due to iron deficiency
5.Impaired brain function and intellectual disability
6.Low blood pressure or hypotension

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Name : Nur Fatin Najwa Binti Mohd Nor

Student ID : 2019255336

Class : HM1124Ca

APRIL 2011

State main function of folate and how the deficiency of it may affect pregnant woman. (4 marks)

Folate is important for a range of functions in the body. It helps the body make healthy new red blood cells. Red blood cells carry oxygen throughout the body. If the body does not make enough of these, a person can develop anemia, leading to fatigue, weakness, and a pale complexion. Folate is also important for the synthesis and repair of DNA and other genetic material, and it is necessary for cells to divide. It is particularly important to get enough folate during pregnancy. Folate deficiency during pregnancy can lead to neural tube irregularities, such as spina bifida and anencephaly. Because of its importance for health, the Food and Drug Administration (FDA) requires manufacturers to add folic acid to enriched bread, pasta, rice, cereals, and other grain products in the United States. Since they introduced this, the number of babies born with neural tube irregularities has decreased.

Identify and differentiate types of iron found in foods. (4 marks)

Iron is a major component of hemoglobin, a type of protein in red blood cells that carries oxygen from your lungs to all parts of the body. Iron from food comes in two forms which are heme and non-heme. Heme is found only in animal flesh like meat, poultry, and seafood. Non-heme iron is found in plant foods like whole grains, nuts, seeds, legumes, and leafy greens. Non-heme iron is also found in animal flesh (as animals consume plant foods with non-heme iron) and fortified foods.

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FATIN NADIA SYAFIKAH BINTI MOHD RIDZUAN (2019647672) (HM1124Ca)

PAST YEAR QUESTION (MARCH 2016)

QUESTION 3)
State FIVE (5) function of vitamin B6. (5 marks)

- Make antibodies

- Make hemoglobin

- Keep glucose in normal range

- Break down proteins

- Maintain normal nerve function.

QUESTION 5)
Briefly explain TWO (2) categories of carbohydrates. (4 marks)

= Two categories of carbohydrates are complex carbohydrates and simple carbohydrates. Complex carbohydrates usually take longer to digest and more stable in source of energy while simple carbohydrates usually can be found in foods such as table sugar and syrups.

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NURUL ADRINI BINTI AZMAN

2019481198 HM1124Aa

9 OCTOBER 2003

ESSAY QUESTION

2. a) Explain the functions of lipids in foods and in the body. (3m)

- lipid functions both within the body and in food. Within the body, lipids function as an energy reserve, regulate hormones, transmit nerve impulses, cushion vital organs and transport fat-soluble nutrients. While lipids in food function as fat who serves as energy source with high calories density.

b) How much calories of energy being provided from 5 grams of fat? (2m)

-  9 calories

c) State the number of servings of fat and oils per person based on the Food Guide Pyramid and give TWO example of the food group. (2m)

- The amount of serving of fat and oils per person based on the food guide pyramid, the fat should not be contributing more than 30% of a person daily calorie. Example of food is, using the canola oils when cooking.

d) Your friend likes to eat food high in lipids content. How would you explain to her the effects of eating too much of lipid content food? (3m)

- Too much lipid especially saturated fats, it can raise the cholesterol which increase the risk of heart disease. Besides, it can affect the cause of the obesity, weight gain and diabetes. Thus, she should change by replacing it to the unsaturated fats instead.

SHORT ANSWER

Define ALL the following in the answer booklet. (15m)

1.      calories – a calorie is a unit energy.

2.      Jejunum – the part of the small intestine between the duodenum and ileum.

3.      Ketones – chemically known as ketone bodies products of a breakdown of fatty acids.

4.      Lipoproteins – any of a group of soluble proteins that combine with and transport fat or other lipids in the blood of plasma.

5.      ascorbic acid – a natural water-soluble vitamin c.

6.      aspartame – an artificial non saccharide sweetener 200 times sweeter than a sucrose and used as sugar substitute.

7.      Sphincter – a circular muscle that normally maintains constriction of a natural body passage or orifice and which relaxes as required by normal physiological functioning.

8.      cardiovascular diseases – a disease that involve the heart or blood vessels.

9.      dental caries – cavities commonly known as tooth decay, caused by breakdown of the tooth enamel.

10.   Digestion – a breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma.

11.   eating disorder – a mental illness characterised by eating, exercise and body weight or shape becoming an unhealthy preoccupation of someone’s life.

12.   Fibres – dietary material containing substances such as cellulose, lignin and pectin that are resistant to the action of digestive enzymes.

13.   Precursor – a substance from which another is formed especially by metabolic reaction.

14.   Rectum - the final section of large intestine, terminating at the anus.

15.   refined grain – enriched grains that some of the nutrients lost during processing are replaced.

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NUR SAIYIDAH AFIQAH BINTI MOHD ZAMRI  (HM1124Ca) (2019448252)

APRIL 2010

QUESTION 2

Explain how fiber helps in maintaining gastrointestinal health.

(4 marks)

Dietary fiber increases the weight and size of your stool and softens it. A bulky stool is easier to pass, decreasing your chance of constipation. If we have loose, watery stools, fiber may help to solidify the stool because it absorbs water and adds bulk to stool and it helps maintain bowel health.

JANUARY 2018

QUESTION 4

Describe how protein digestion takes place.

(5 marks)

Protein digestion occurs in the stomach and duodenum. In which three main enzymes, pepsin secreted by the stomach, trypsin and chymotrypsin secreted by the pancreas. These enzymes break down food proteins into polypeptides that are then broken down by various exopeptidases and polypeptides into amino acids. Then finally amino acids are absorbed into the bloodstream through the small intestine.

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NUR SYAFIQAH BT SUDIN
2019267248(HM1124CB)

PAST YEAR QUESTION (MARCH 2016)

QUESTION 3
State five(5) function of vitamin B6.(5marks)
- Maintain normal nerve function
-Make hemoglobin
Break down protein
- Help treat nausea during pregnancy
- Make hemoglobin
-Keep glucose in normal range

PAST YEAR APRIL 2001

What is RDA and what is its purpose?(5 marks)

- RDA is Recommended Dietary Allowance. It is the level of intake of essential nutrients that on the basis of scientific knowledge are judged by the Food and Nutrition Board to be adequate to meet the know nutrient needs of practically all healthy persons.
The purpose of RDA is to inform you how much of a specific nutrient your body needs on a daily basis. It is important to meet your daily recommended dietary allowances so that your body gets everything it needs to function.

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ANISAH BINTI ADAM
2019236784
HM112 4Cb

PAST YEAR QUESTION (SEPTEMBER 2011)

Digestion process will involve eight (8) internal organs and each of the internal organs has its own functions during the process.

a) Define what is digestion process? (2marks)

The digestive system is made up of the gastrointestinal tract also called the GI tract or digestive tract. The mains organs that make up the digestive system are the mouth, esophagus, stomach, small and large intestine, rectum, and anus.

b) Briefly discuss the eight (8) internal organs of a digestion process. (8marks)

- Mouth: Beginning of the digestive tract and in fact, digestion starts before even take a bite.

- Esophagus: Receives food from the mouth when swallowing it.

- Stomach: A hollow organ, or "container", that holds food while it is being mixed with stomach enzymes.

- Small intestine: Breaks down food using enzymes released by the pancreas and bile from the liver.

- Large intestine: To absorb water and salts from the material that has not been digested as food, and get rid of any waste products left over.

- Gallbladder: Stores and concentrates bile from the liver and then releases it into the duodenum in the small intestine to help absorb and digest fats.

- Rectum: Receive stool from the colon and let you know that there is stool to be evacuated and to hold the stool until evacuation happens.

- Anus: Last part of the digestive tract. It let you know whether the contents are liquid, gas, or solid.

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NURUL ARISYAH BINTI AHMAD ZAMRI 2019278202 HM1124CA

PAST YEAR QUESTION (OCTOBER 2012)

QUESTION 4

Briefly discuss about glycemic index and how it is beneficial to diabetic consumer.

The glycaemic index (GI) is a way that carbohydrates in foods and drinks are ranked according to how quickly they raise the glucose level of the blood (also known as 'blood sugar level'). Pure glucose has the highest GI and is given a value of 100. Eating low GI foods can help you gain tighter control over your blood sugar. Paying attention to the GI of foods can be another tool to help manage diabetes, along with carbohydrate counting. Following a low-GI diet also may help with weight loss.

QUESTION 5

Distinguish between fat-soluble and water-soluble vitamins and give examples of each.

Fat soluble means that they are absorbed in the lymph, are transported in the blood with carrier proteins, and they can be stored in the liver and fatty tissues. For example, vitamins are A, D, E, and K. While the water-soluble vitamins are easily dissolved and can be excreted in the urine. For example, vitamins B and C.

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SITI HAJAR AINI BINTI  SULAIMAN
(2019663292)(HM1124CB)

PAST YEAR QUESTION
(SEPTEMBER 2015)

SHORT ESSAY(PART D)
QUESTION 3 (5 MARKS)
State five (5) health related risks of vitamin a  deficiency.
=1)Night Blindness.
2)Infertility and Trouble  Conceiving.
3)Delayed Growth.
4)Throat and Chest Infections.
5)Poor Wound Healing.

QUESTION 4(5 MARKS)
Briefly explain five (5) characteristics of marasmus
=1)Weight loss because people do not have enough food.
2)Stunted growth does not get the right nutrients.
3)Dry skin and eyes.
4)Brittle hair.
5)Diarrhea.

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NURFATIN FARISHA BINTI MUHAMMAD ZURAIDI (2019414252) HM1124Aa

PAST YEAR QUESTIONS
OCTOBER 2016

Question 4
List down FIVE (5) functions of protein. (5marks)
1) Provide support to the body.
2) Antibodies support immune function.
3) Digestive enzymes help facilitate chemical reactions.
4) Hormones help coordinate bodily function.
5) Move essential molecules around the body.

QUESTION 5
Define lactose intolerance. (4marks)
= Lactose intolerance means the body cannot easily digest lactose, a type of natural sugar found in milk and diary products. This is not the same thing as a food allergy to milk. When lactose moves through the large intestine (colon) without being properly digested, it can cause uncomfortable symptoms such as gas, belly pain and bloating.

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NUR AMIRA SYAZANI BINTI ANUAR
2019880918 (HM1124Cb)

PAST YEAR QUESTION (JANUARY 2018)

QUESTION 1
List down FIVE (5)  places or organ that secretes digestive juice. (5 marks)

Five organs that secretes digestive juice are salivary glands, stomach, pancreas, liver and small intestines.

QUESTION 4
How protein digestion takes place. (5 marks)

Protein digestion begins when we first start chewing. There are two enzymes in our saliva called amylase and lipase. They mostly break down carbohydrates and fats. Once a protein source reaches our stomach, hydrochloric acid and enzymes called proteases break it down into smaller chains of amino acids. Amino acids are joined together by peptides, which are broken by proteases. From our stomach, these smaller chains of amino acids move into our small intestine. As this happens, our pancreas releases enzymes and a bicarbonate buffer that reduces the acidity of digested food. This reduction allows more enzymes to work on further breaking down amino acid chains into individual amino acids.

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MUHAMMAD IZWAN HAFIZ BIN MOHAMAD ROSLAN (2019280366) HM1124Ca

PAST YEAR QUESTION (JANUARY 2018)

QUESTION 2B
Briefly explain 3 types of nutrient.

First is vitamin. Vitamins are non-caloric, organic nutrients that are present in a wide range of foods and are required in tiny amounts to control bodily functions, sustain the body, and allow for development and reproduction.

Carbohydrates come in second. Carbohydrates are a broad category of nutrients that include sugars, starch, and fibre and serve as the body's major energy source.

Protein comes in third. Protein is a nutrient that makes up a large component of the body's cells and is abundant in animal meals. It's also made up of lengthy chains of amino acids that conduct a variety of activities in the body.

PAST YEAR QUESTION (MARCH 2016)

QUESTION 1
List down FIVE (5) places or organs that secrete digestive juice.
1. Stomach
2. Liver
3. Pancreas
4. Intense
5. Salivary Glands

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NUR DINA BT ZURAINI
2019434892
HM1124Ab

PAST YEAR QUESTION
(JANUARY 2018)

QUESTION 7
Classify vitamins group and explain their differences (5marks)

Vitamin classify into 2 groups which is lipid soluble and water soluble. These vitamins distinguishable based on how our body transports and stores vitamins and get rid of the excess. Vitamin water soluble is vitamin C and B complex, while vitamin lipid soluble is vitamin A,D,E,K. Water soluble can dissolve in the watery parts of fruits, vegetables, and grains, while lipid soluble can dissolve in fat and found in food like diary, butter, and oils.

PAST YEAR QUESTION
(JUNE 2018)

Question 4
List down 5 signs and symptoms of protein deficiencies. (5 marks)

1. Lost of muscle mass and joint pain
2. Stunted growth in children
3. Skin, nail, and hair problems
4. Bigger appetite and increase calorie intake
5. Fatty liver

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FARIS HAIQAL BIN AHMAD FAISAL
2019445142
HM1124Bb

PAST YEAR QUESTION
(MARCH 2015)

Question 1
Name four characteristic of a nutritious diet and briefly explain.

Four characteristic of a nutritious diet is carbohydrates, protein, fats and vitamins & minerals. For the explain, carbohydrates is a vital source of energy, comprises about 60% of an individual's diet. Next is protein are needed to assist your body to repair cells and make new ones. Also essential for growth and development during various stages of life. Other than that, fats that contribute 15% of daily calorie needs and a major energy source. Last, vitamins & minerals that support metabolism, nerve, muscle function, bone maintenance and cell production.

Question 4
List 5 function of protein

1. Repair and build your body's tissue
2. Allows metabolic reactions. 3. Coordinates bodily functions
4. Maintain proper pH.
5. Become the energy source.

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MUHAMMAD IDLAN BIN ISFAN
2019261094
HM1124Bb

PAST YEAR QUESTION

Question 1
Describe the two common digestive problem

Answer:
1. Hemorrhoids. Hemorrhoids are an inflammation of the blood vessels at the end of your digestive tract that can be painful and itchy. Causes include chronic constipation, diarrhea, straining during bowel movements, and a lack of fiber in your diet.
2. Ulcerative colitis is a long-term condition where the colon and rectum become inflamed.

Question 2
State any two characteristics of vitamins

Answer
1. Vitamins are vital, organic, dietary substance that is necessary in only very small amounts to perform a specific metabolic function or prevent an associated deficiency disease.

2. Vitamins are not synthesized by the body and therefore must be supplied through food.

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MUHAMMAD HAZIQ ADAM BIN BAHARUDIN
2019442488
HM1124BA

PAST YEAR QUESTION

List two (2) of the energy yielding nutrients (2 MARKS)

-Lipids
-Carbohydrates

State five (5) main functions of vitamin A (5 MARKS)
-Gene transcription and protein formation
-Skin health
-Vision
-Immune system
-Cell growth

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NUR FADHLIN AFIQAH BINTI OTHMAN
2019408276
HM1124BA

QUESTION 1
(MARCH 2017 - Question 3)
What are the definition of food label and four (4) components of it? (5 marks)
- food labeling tells consumers about the ingredients, and nutritional composition of packaged food for sale. Labels may also contain information about the conditions under which the food was produced.
- the components are name of the product, net quantity, nutritional facts, and ingredient list.

QUESTION 2
(MARCH 2017 - Question 5)
Elaborate three functions of carbohydrate in the body. (6marks)
- energy storage
If the body already has enough energy to support its functions, the excess glucose is stored as glycogen.
- energy production
Source of energy is glucose and the anergy from glucose comes from chemical bonds between the carbon atoms.
- sparing protein
The presence of adequate glucose basically spares the breakdown of proteins from being to make glucose needed by the body.