NUTRITION Ong Wee Koon Daniel Tee Ming Yi

Balanced diet  carbohydrate, protein, fat, vitamins, minerals salts and fibre in the correct proportions

Carbohydrates  most important source of energy  obtain most of our carbohydrate in the form of starch Starch Glucose Used by tissues Respiration

Protein  required for growth and repair Proteins Amino acids Absorbed by the blood

Fats  used as a source of energy  Insulation  Vitamin C: needed for your body to repair itself  synthesis of collagen  Vitamion D: regulates the calcium and phosphorus levels in the blood Vitamins (C & D)

Mineral salts  Calcium: required for healthy teeth, bones and muscles  proper functioning of muscles and nerves  Helps clot blood  Iron: required to make haemoglobin  essential component of proteins involved in oxygen transport

Deficiency of nutrients  Vitamin C  scurvy  bleeding gums  poor wound healing  Anemia  impaired bone growth.  Vitamin D  Rickets  Bow-legs and knock-knees

Deficiency of nutrients  Calcium  Rickets  Iron  Anaemia  Haemoglobin level drops

From survey… Serving of meat eaten No. of students

Serving of veg

No. of students

Serving of tofu and dairy products

Improvements  Targeted at the chicken rice stall.  Needs to provide students with more variety other than only chicken and other stuff like fried eggs.

Bibliography   nC/ nC/  rates rates  supplements.info.nih.gov/factsheets/iron.asp supplements.info.nih.gov/factsheets/iron.asp   deficiency.htm deficiency.htm