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D A F T A R I S
D A F T A R I S I I
HALAMAN SAMPUL....................................................................................................................................... i
HALAMAN JUDUL E-MODUL.................................................................................................................. ii
PRAKATA.............................................................................................................................................................. iii
ISI E-MODUL INTERAKTIF........................................................................................................................... iv
LANGKAH PEMBELAJARAN BERBASIS PBL.................................................................................... v
DAFTAR ISI........................................................................................................................................................... vi
DAFTAR GAMBAR.......................................................................................................................................... vii
DAFTAR TABEL.................................................................................................................................................. ix
PETUNJUK PENGGUNAAN E-MODUL............................................................................................... x
PETA KONSEP.................................................................................................................................................... xi
GLOSARIUM....................................................................................................................................................... xii
PENDAHULUAN................................................................................................................................................ xiv
KEGIATAN BELAJAR 1. MAKANAN & ZAT-ZAT MAKANAN.................................................. 1
Zat-zat Makanan Yang Diperlukan Tubuh....................................................................... 4
Air......................................................................................................................................................................... 9
Zat Aditif Makanan................................................................................................................................ 9
Teknologi Pengelolaan dan Keamanan Pangan...................................................... 10
Kebutuhan dan Keseimbangan Energi............................................................................. 10
Manajemen Gizi dan Menu Makanan Seimbang..................................................... 13
Rangkuman Kegiatan 1...................................................................................................................... 15
Latihan Soal Kegiatan 1....................................................................................................................... 20
KEGIATAN BELAJAR 2. SISTEM PENCERNAAN MAKANAN................................................. 22
A.Struktur dan Fungsi Sistem Pencernaan ...................................................................... 25
B.Gangguan Sistem Pencernaan Manusia...................................................................... 40
C.Alat Pemeriksa Gangguan Sistem Pencernaan Manusia............................. 42
Rangkuman kegiatan 2..................................................................................................................... 44
Latihan Soal. kegiatan 2.................................................................................................................... 52
TES SUMATIF...................................................................................................................................................... 53
DAFTAR PUSTAKA........................................................................................................................................... 54
BIODATA PENULIS............................................................................................................................................ 55
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