Balanced Diet and Calorific Value (1)

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)