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Marks 19/20                                                                                                                                                                                        My comment:  For question no 4: for protein deficiencies pl give the most appropriate answers.. Change no 3 to Edema, no 4 to "increase severity of infection" .                                                                                                                      NURUL FIRDAUS BINTI SIKANDAR HAYAT (2020459414)

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Marks : 15/20                                                                                                                                                                            Question 1 : correct answer for : Balance, Variety and Adequate. the 4rd one is "Moderate".                                                   Question 6 : elaborate point no 1: medium of metabolic activities - energy metabolism, hydrolysis of carbo, Fat and Protein. Point no 2 and 3 you didn't give the main answers. You gave the explanation. Point no 2 : Transportation - carries........ Point no 3 : Insulation-  important of body lubricants.....                                                                                       NUR FARAH SYARINA BINTI MOHD SIDEK (2020875278) -

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Akmal Fikri bin Mazhar (2020614576)

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NURUL AIN NAJIHAH BINTI SALLEH (2020620882)

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HTF463 PAST YEAR ESSAY QUESTION 2015 SESSION 2 DEGREE

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NAME: NUR FARZANA BINTI AWALUDIN

GROUP: THM2422CB

NO MATRIX: 2020459558

LECTURER: MDM NORLAILA MAT TAHIR

PAST YEAR QUESTION (2019)

QUESTION 2

a)      Discuss FOUR (4) characteristics of a nutritious diet.  (10 marks)

1.  Carbohydrates
A vital source of energy, carbohydrates comprises about 60% of an individual’s diet. Most of your energy needs are met from carbohydrates.  Choose wisely from complex carbohydrate sources such as whole grains-wheat, millets, brown rice etc.

2. Protein
Protein is needed to assist your body to repair cells and make new ones. It is also essential for growth and development during the various stages of life. About 25% of daily calories should come from protein found in pulses like- moong dal, urad dhal and legumes like-kidney beans (rajma), black-eyed beans (lobia), and chickpeas (channa). Milk and milk products like -paneer, curd, and yoghurt are also a great source of protein. For the non-vegetarians, good sources include eggs, fish and lean meat.

3. Fats
Fats contribute to about 15% of daily caloric needs and are a major energy source. They are also vital for storing and providing vitamins and synthesize hormones. Some of the good sources of fats for one’s daily diet can come from polyunsaturated fats such as flax seeds, sunflower seed etc., monounsaturated fats such as olive oil, sesame oil etc., and saturated fats such as butter, and ghee – however, remember to use these in moderation.

4. Vitamins and Minerals
Micronutrients - vitamins and minerals support metabolism, nerve and muscle function, bone maintenance and cell production. Fruits and vegetables are the major sources of vitamins and minerals including potassium, iron, folate, vitamin A and vitamin C.

QUESTION 3

a) State FIVE (5) systems in a human body. (5 marks)

- Respiratory system

- Excetory system

- Urinary system

- Central nervous system

- Reproductive system

b) Discuss any TWO systems in human body.  (5 marks)

Respiratory system

-The respiratory is the network of organs and tissues that help you breathe. It includes your airways, lungs and blood vessels. The muscles that power your lungs are also part of the respiratory system. These parts work together to move oxygen throughout the body and clean out waste gases like carbon dioxide.

Reproductive system

-The reproductive system of an organism, also known as the genital system, is the biological system made up of all the anatomical organs involved in sexual reproduction. Many non-living substances such as fluids, hormones, and pheromones are also important accessories to the reproductive system.

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Aiman Hakim Bin Abdul Samad (2020496072)

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NUR FAIQAH BINTI MOHAMAD GANI  (2020844908)

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NURUL AAINNA BINTI REDZUAN (2020618088)

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IZZIEKA NATASYA BINTI ISMAIL (2020862198)

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NAMA: IZZUL ARIFFIN BIN MOHD PAUZI

CLASS: THM2422Ab

NO MATRICS: 2020496288

LECTURER:  MDM NORLAILA MAT TAHIR

PAST YEAR QUESTIONS (2017 SECTION 1) KANUN KESEKSAAN

1.       SUMMARIZES 5 FUNCTIONS OF LIVER

Five functions of liver are production of bile, which helps carry away waste and break down fats in the small intestine during digestion. Second, production of certain proteins for blood plasma. Third, production of cholesterol and special proteins to help carry fats through the body. Fourth, conversion of excess glucose into glycogen for storage (glycogen can later be converted back to glucose for energy) and to balance and make glucose as needed. Lastly, Regulation of blood levels of amino acids, which form the building blocks of proteins.

2.       Identify the roles and sources of thiamine (B1) and cobalamin (B12). State the consequences of these vitamins’ deficiency.

The body needs thiamine(B1) is for breaking down sugar (carbohydrate) molecules from food creating certain neurotransmitters (brain chemicals) producing fatty acids synthesizing certain hormones. Thiamine can get from whole grains and fortified bread, cereal, pasta, and rice, trout, mussels, acorn squash, legumes, such as black beans and soybeans, seeds, nuts. Thiamine’s deficiency is weight loss, little or no appetite, memory problems or confusion, heart problems, tingling and numbness in the hands and feet, loss of muscle mass, poor reflexes. The body needs cobalamin (B12) creating new red blood cells, DNA synthesis, brain and neurological function, fat and protein metabolism. Cobalamin can get from clams, beef liver, salmon, beef, milk and yogurt. Cobalamin deficiency is vitamin B-12 deficiency usually causes a condition called megaloblastic anaemia. Symptoms of a vitamin B-12 deficiency fatigue, weight loss, constipation, loss of appetite, numbness and tingling in the hands and feet, memory problems, depression.

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MOHAMAD RIDHWAN BIN RASLAN (2020618298) (HTF463)

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SHAHRUL IZZUDDIN BIN SHAM SER (2020459336)

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NURNADIAH ADLINA BINTI MOHD KAMARUDIN (2020618062)

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HTF463 PAST YEAR QUESTION 2018 SESSION 2

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NURUL ALIYA BINTI MOHAMAD ZUKRI
2020495878

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NURALYA FARHANIS BT FAUZI HTF463 (THM2422Aa)

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MUHD DANIEL IRFAN BIN KAMALUDIN (2020459394)

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PAST YEAR QUESTION HTF 463 (HUMAN NUTRITION)

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NOR SALAWATI BINTI ZAKARIA (2020627862)

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NUR AININA BINTI MOHD YUSOFF (2020831288)

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NUR ALIA NAJWA BINTI SALIJU
2020819484

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ESSAY (NUR ASYIQIN BT MOHD APANDI) 2020827792

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NUR ILI ZAFIRAH BINTI ALIAS (2020994677)

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SITI NUR HANANI BINTI NORDIN (2020844396)

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HTF 463 Past Year Question(Daniel Akram)

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NOOR FARAHANIM BINTI MOHD FAUZI (2020455278) (THM2422Aa)

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Marks 20/20                                                                                                                                                                                       Your answers is good. It is just : for 3(b) it shd be written in point form. Answer for 7(a) shd be in Table form.                  You deserve a full marks.                                                                                                                                                             NURUL NAZIRAH BT UMOR THM2422Bb(2020845222)

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UMI DAHBITAH BINTI ROSLI (2020897362)

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AINA SAHIRAH BINTI ABDUL AZIS (2020674734)

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SITI NURMARIAH BINTI HASSAN (Past year questionS ) TUTORIAL

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ATIYAH NURJANNAH BINTI CHASNI (2020602516)
HTF463 2018 ( DEGREE SESSION 1)
QUESTION 2.
Iron in human red blood cells makes it possible for oxygen to be transported to all cells in the body. Discuss five (5) roles of absorbed iron.
Increase energy production. Iron is a nutrient that plays many important roles in your body, including keeping you healthy and full of energy. Low iron levels are common, and it can cause unpleasant symptoms such as fatigue. Keep your immune system strong. The role of iron in immunity is necessary for immune cells proliferation and maturation, particularly lymphocytes, associated with the generation of a specific response to infection. Create red blood cells. Iron increases the number of RBCs that the body makes. Vitamin C occurs in a variety of foods like kiwi and green papers. Maintain healthy cell division. As a component of myoglobin, another protein that provides oxygen, iron supports muscle metabolism and healthy connective tissue. Iron is also necessary for physical growth, neurological development, cellular functioning, and synthesis of some hormones. Improve your cognitive function. These cognitive deficits may appear at any age. Levels of hemoglobin seem to correlate to cognitive performance, but iron supplementation improves cognitive functions regardless of the hemoglobin levels. Despite the possible action of confounders, ID is clearly related to alterations in areas such as the hippocampus, mitochondrial damage, brain dopamine metabolism, and myelination.

QUESTION 3.
Choose five (5) ways to ensure enjoyable mealtimes with young children and teach them good eating habits.
The first way to ensure enjoyable mealtimes with young children is make mealtimes pleasant. As a parents we must show enthusiasm in front of our children to eat healthy food. Parents can also spend time with their children during mealtimes because at that time parents can create a positive atmosphere when they listen to the expressions of their children’s hearts. Spend time in positive conversation can make mealtimes relaxed.
Second is plan fun food activities to encourage children to try new foods. As parents, they can encourage their children to help prepare simple meals as an early exposure to them about the importance of healthy eating. This way the kids will be interested and fun to eat healthy foods that they make themselves. For example, asking children to make sandwiches for their breakfast.
Third is try using serving utensils of a different color. The use of food items that have a variety of colors can also help attract children to eat the food served to them. The use of different appliance colors can also help the child to recognize the available color shades. Having all serving utensils the same color, and a different color from eating utensils, will help children distinguish cooking and serving utensils from eating utensils.
Guide your family's choices rather than dictate foods. Parents can make healthy food only while at home. Introduction to healthy foods is also very important to be exposed to children when they are young. This method can help children to eat healthy foods and can reduce them from eating unhealthy foods such as crackers, soda water and snacks. To achieve this, all family members have a role to eat only healthy food at home.
Encourage your children to eat slowly. A child can detect hunger and fullness better when they eat slowly. Before offering a second helping or serving, ask your child to wait at least 15 minutes to see if they are truly still hungry. Also, that second helping should be much smaller than the first. And if possible, load that second helping with more veggies and follow a balanced food pyramid.

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NUR NADHIRAH BINTI ZAINUDDIN (2020608946)

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NUR AMIRATUL NAJWA BT MOHD ABDILLAH (2020459122)

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NUR AMIRATUL NAJWA BT MOHD ABDILLAH (2020459122) (HTF463)

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NURIN IZATI BINTI AZIZAN (2019253132)

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NURZAHIRAH BINTI RAZMAN (2020608328)

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Marks 19/20                                                                                                                                                                                       3(b) and 6(a) answers should be made in point form. For 6(b) change point no 2 to "use alternative sweeteners such as stevia, or natural sugars like maple syrup, molasses, and honey for their nutritional value.                                              NURNAJIHAH BINTI AHMAD KAMAL 2020459506 HM2422CB

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Marks 16/20                                                                                                                                                                                          No 4(a) Four major components of the digestive system are the mouth, stomach, small intestine, and large intestine.  b) 3 characteristics of the small intestine: i) small intestine is long (about 6 meters long) to facilitate the long process of digestion and absorption of nutrients. ii) convoluted - means small intestine folds many times to fit the abdomen. iii) villi provide the texture to increase the surface to absorb the nutrients into the blood capillaries, iv) the walls of small intestine can make its own enzymes and digestive juices for digestion

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PAST YEAR HTF463 NUR ATHIRAH BINTI ZAINAL THM2422AA

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Marks 20/20                                                                                                                                                                            http://pressbooks-dev.oer.hawaii.edu/humannutrition/chapter/protein-digestion-and-absorption/ to support the answer of protein digestion

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Please upload your past year questions and answers here