Transcript Biology_Problem-based_Learning[1]

Biology Problem-based Learning
Lum Chun Fai (3O1 21)
Teo Wei Jie (3O1 32)
TASK
 A well balanced diet is necessary for the proper growth and
development of the body, especially so for the growing and active
adolescent boys in our school. However, a balanced diet is not
always easily available as some students in school choose their food
based on the shortest queues and hence neglect their health and
nutritional requirements.
 Overview: To identify, examine and propose improvements to the
dietary needs of a specific group of HCI students.
Target Students
 Athletes/ Sportsmen
 Students in Sports EP3
 Students who enjoy playing sports
 E.g. Soccer, Basketball, Tennis, Table Tennis
Sportsmen’s Dietary Needs
 Teenagers, age: 13-16
 Athletes in Hwa Chong are usually very busy with
extracurricular activities in school.
 Calcium, proteins, carbohydrates and fats are especially
important in their diet.
 Athletes may need an increased caloric intake to provide you
with energy for extra physical activity.
 Good nutrition is especially important for those who
participate in vigorous physical activities:
 (1) it helps us to achieve our maximum performance
 (2) it helps us to develop good eating habits for later life.
Sportsmen’s Dietary Needs
 Calcium
 Dairy foods, low fat milk, yogurt, and cheese, are important
sources of calcium
 Calcium is necessary for proper muscle function.
 Proteins
 Proteins are also required to produce hormones that help to co-
ordinate certain bodily activities.
 Structural proteins like Collagens provide support for
connective tissues such as tendons and ligaments, which can be
injured easily.
 Can be found in meat, seafood, farm products, fish.
Sportsmen’s Dietary Needs
 Carbohydrates
 Carbohydrates are easily broken down to glucose in your body
and used for energy or they are converted to glycogen and
stored for later use.
 An athlete requires a lot of energy to keep the body going
 Sources of carbohydrates : rice, wheat, grain food, potato,
tapioca, corn.
 Fats
 Fats are used as energy during prolonged exercise.
 However, fats should not be taken in large amounts as it causes
many health problems like obesity and heart diseases.
 Sources of Fats: Butter, Lard, Marine oil, Margarine, Cooking
oil, Salad oil.
Stall Analysis
 The Western Food Stall
 Chicken Chop
 Fish Cutlet
Chicken Chop
Energy /kcal
243
Protein/g
26
Total fat
Saturated fat
/g /g -
14
5.3
Cholesterol/ mg
105
Calcium / mg
15
Iron /mg
1.17
Protein is the secondary source of energy and athletic activity does not greatly
increase protein intake. This meal provides a lot of protein. These proteins can be
used to synthesize protoplasm for growth and repair of body cells, enzymes and
some types of hormones. Most importantly, it is used for the formation of antibiotics
to combat diseases.
However, excessive protein can hinder athletic performance. After they are broken
down, toxic waste by-products are produced. This meal also contains much fat.
Excessive fats would result in obesity.
Fish Cutlet
Energy /kcal
850
Protein/g
29
Total fat
/g Saturated fat /g Dietary fibre /g
47
20.1
4.6
Cholesterol /mg
121
Calcium /mg
70
Iron /mg
3.22
This meal also provides a lot of protein, fats and also a high level of cholesterol.
Frequently eating high cholesterol foods would result in arteriosclerosis, a
narrowing of the arteries by deposits of plaque. This causes the heart to pump the
blood harder and the blood pressure to rise. High blood pressure also poses many
health risks like stroke or kidney failure. On the other hand, this meal has a high
amount of iron. Iron can use to manufacture certain enzymes which are involved in
cellular respiration and also form hemoglobin.
Stall Analysis
 Is these meals suitable for this group of students?
 I think these meals are not very suitable for this group of
students due to their high fat content and cholesterol levels.
 These substances would lead to chronic illnesses in the future if
eaten in excess.
 However, these meals are good sources for providing iron and
protein. Since this group of students are involved in sports, they
are physically active and would burn fats easily during vigorous
training.
 In all, we think these meals providing in the canteen could be
improved.
New and Improved !
 As you all know currently the dishes in the Western Food
stall comes with a side item (Crabstick/ Sausage).
 1) We would keep the main item( chicken chop/fish cutlet)
the same as these are what that attracts the students.
 2) We would replace the side item with Salad and Broccoli
 Green vegetables like broccoli which provides vitamin C. If
your diet is low in vitamin C, you might develop joints that
swell and hurt, weak muscles, internal bleeding, and defects in
your bones.
New and Improved !!
 3) We would also add in fruits that would make the dish
healthier. The fruits would be change daily to provide a wide
variety of fruits.
 Apple - It improves the functions of kidneys and eases kidney
activities. Apple is also good for digestion problems.
 Orange-It helps to whooping cough, flu and heart diseases. It
protects and decreases the risk of paralysis.
 Cost
 The cost would be around the same and affordable as we are
just replacing the items.
Comparison
 The original dish consists of fish cutlet and the chicken chop
only (mainly meat) but OUR meal provides meat with
vegetables and also fruits.
 Basically, our meal contains more vitamin C, iron and dietary
fibre.
 Vitamin C aids in collagen synthesis, acts as an anti-oxidant,
helps to detox and improve iron absorption!
 Iron is essential in the formation of haemoglobin and
enzymes which are involved in cellular respiration.
Comparison
 Compared to the original meal, our meal is much healthier
and much more balanced.
 This can be seen from the food pyramid whereby fats, oil,
salts and meat are required in smaller amounts compared to
vegetables, fruits and carbohydrates.
 Dietary fibre also helps to push food through the human
digestive system, absorbing water in the large intestine and
ease defecation.
Bibliography
 http://www.athleticadvisor.com/Weight_Room/athletic_nutrition.htm
 http://www.nutrition.sg/index.html
 http://www.ca.uky.edu/agc/pubs/4ia/4ia02po/4ia02po.pdf
 http://www.healthmad.com/Nutrition/Benefits-of-Fruits-1.240121
 http://images.google.com.sg/images?gbv=2&hl=en&sa=1&q=rice&aq=f&oq
 http://en.wikipedia.org/wiki/Dietary_fiber
 http://en.wikipedia.org/wiki/Iron
 http://www.freedomfly.net/Articles/Nutrition/nutrition4.htm
 http://www.oldcastlefarm.com/images/cartoon_chicken(2).jpg
 http://msnbcmedia2.msn.com/j/msnbc/Components/Slideshows/_producti
on/ss_070921_fatkids/070921_fatkids_tease.300w.jpg