1. Comparison of diet Topic: Nutrients Problem-Based Learning Done by: Koh Jun Wei (3o116) Lim Chern Miao Samuel (3o118)

2. Target Audience Athletes in our school (sports EP3 members) Other students having strenuous EP3 that requires a more nutritious diet specifically catered for them

3. Analysis of dietary needs Students in the school would require a balanced diet, to achieve optimum perfomance 60% carbohydrates 25% fats 15% proteins Additional of specific nutrients beneficial for the target audience can be added specifically

4. Analysis of dietary needs As an athlete, one would have a higher energy uptake This is due to the active physical training conducted during EP3 Also, students undergoing late puberty would also require more energy for growth

5. Analysis of dietary needs MORE calcium for muscles contraction and strengthening bones MORE proteins for growth and repair of worn out cells MORE carbohydrates for energy production

6. Food Selected food store @ Stall 6, Economic Rice Stall (Green plate) Total price of food: $2 Consists of 2 veggie, 1 meat

7. Food Con’t Tofu Chicken Vegetable

8. Evaluation of nutrition Current food only contains meat and vegetable group Rice (lowest level of food pyramid) in ratio to the rest of the dishes is too small Dishes only focuses on vegetable group and meat group

9. Designation of meal Inclusion of dishes Pineapple chicken Pork Strips with Basil and Pine Nuts Changing white rice into brown rice Bread as an alternative to plain rice

10. Explanation The current food lacks in several important nutrients like vitamins and calcium, which are essential for the students Pineapple is a rich source of vitamins, and serves as a form of tenderizer for the meat Nuts used in the dish provide calcium

11. Explanation Proteins for reparation and growth of worn-out body cells and formation of antibodies are especially vital for the students, thus adding more of meat, which proteins are found Vegetables still plays an important role in our diet, thus retaining the current one dish of vegetables in our meal

12. Explanation Changing white rice into brown rice might also be good as brown rice contains more vitamins and dietary minerals Bread provides ample carbohydrates and calcium. This serves as an alternatives to those sick of eating rice

13. Cost and preparation Cost of the designed meal would be slightly higher due to the addition of ingredients (pineapple & pine nuts) Remains affordable due to rather inexpensive ingredients used Preparation would not differ much from original (stir frying), except with a little more marinating Longer preparation time eventually tenderize the food, making it more attractive

14. Comparison of meal to previous Actual MealImprovised Meal Contains only vegetable and meat group Has insufficient carbohydrates Lesser array of Vitamins White Rice Low cost ($2) Consists of vegetable, meat, fruits and nuts, etc. Has sufficient carbohydrates Larger array of Vitamins Brown rice Slightly more

15. Bibliography http://www.templateswise.com/detail/link- 123.html http://southernfood.about.com/od/bakedchi cken/r/bl30106e.htm