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Balanced Diet and Calorific Value (1)
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Balanced diet
Diet that includes all the classes of food in the right quantity according to the individual’s body requirement
Malnutrition
Goiter, scurvy, marasmus, kwashiorkor, rickets
Concept of Pinggan Sihat Malaysia
Quarter (carbohydrate), quarter (protein), half (fruits/vegetables)
Calorific value
Amount of energy that is released from the complete oxidation or combustion of 1 g of that food
S.I. unit for Calorific Value
Joule per kilogram
Apparatus use to Measure Calorific Value of Food
Bomb calorimeter
Effects of Consuming Total Calories that Do Not Meet Individual Requirements
Underweight, obese
Cause of Obesity
Consuming food with high calorific value excessively over long periods of time
Eating Patterns of Malaysians & the Effects
Mealtimes/ Types of food
Effect of fast food
Excessive sugar (obesity)
The views expressed in the flashcard here are those of the contributor and don’t necessarily represent the views of Pandai
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