ENGLISH BOOKS

Name : Theresia Angel Lauri Br Pinem

Nim : P01031120113
Prodi : D-III GIZI
Class : II-C
Mata Kuliah : Bahasa Inggris
Dosen Pengampu : SITI RAKIYAH S.pd, M. Hum

PRODI DIPLOMA III GIZI 2C

POLITEKNIK KESEHATAN KEMENKES MEDAN
TA. 2021/2022
 FOREWORD

Praise be to the presence of God Almighty who until now still gives us the
favors of faith and health, so that I was given the opportunity to complete the task
of writing "BOOK IN ENGLISH".

We would like to express our deepest gratitude to Mrs. Siti Rakiyah, S.Pd,
M.Hum, as an English lecturer who has given her trust to us to complete this paper.

We also sincerely hope that this paper will be useful and useful in increasing
knowledge as well as insight into the English language.

In addition, we are also aware that in this paper there are many deficiencies
and are far from perfect.

At the end, we hope that our simple paper can be understood by everyone
who reads it. We apologize if in this paper there are words that are not pleasing to
the heart.
 TABLE OF CONTENTS
FOREWORD....................................................................................................................................I
TABLE OF CONTENTS................................................................................................................II
CHAPTER 1
NUTRITION................................................................................................................
A. Nutrition Terms................................................................................................................
B. Kind Of Disease...............................................................................................................
C. Dietetic Terms..................................................................................................................
CHAPTER 2
NUTRITION................................................................................................................
A. What Is Nutrition...................................................................................................................
B. Where Can We Get Food Nutrition.......................................................................................
C. What Are The Some Efficts Of Having Bad Nutrition..........................................................
CHAPTER 3 HEALTHY LIVING....................................................................................................
A. Vocabulary related to healthy living......................................................................................
B. Factors influencing healthy living.........................................................................................
C. Tips for every day exercising.................................................................................................
D. Sharing opinions in solving nutrition problem......................................................................
E. Start a healthy living..............................................................................................................
CHAPTER 4 NUTRITIONAL DISORDERS...................................................................................
A. Find Words Related To Nutritional Disorder........................................................................
B. Common Nutritional Disorder In Developing Countries And Modern Life.........................
C. Undernutrition And Overnutrition.........................................................................................
D. Coping And Minimizing The Incidence Of Malnutrition......................................................
CHAPTER 5 PROGRAM PLANNING ABOUT ENGLISH PARTY.............................................
A. Arrange Balanced Diet For Adult..........................................................................................
B. Table Setting .........................................................................................................................
C. Additional Program................................................................................................................
CHAPTER 6 FOOD AS LIFE’S.......................................................................................................
A. Vocabularies Related to Types Of Food and How to Prepare Certain Kinds of Food..........
B. Guide to Good Nutrition in Many Countries.........................................................................
C. Creating Helthful Menu and Recipe......................................................................................
D. Memorizing Nutrition Guidelines from Many Countries......................................................
CHAPTER 7 CHEMICALS AND FOOD.........................................................................................
 A. Vocabularies related to chemicals and food..........................................................................
B. Reading about chemicals and food........................................................................................
C. Sharing how to minimize chemicals in food..........................................................................
D. Giving suggestions about natural food additives...................................................................

CHAPTER 8 FOOD SERVICES......................................................................................................

A. Vocabularies related to food services....................................................................................
B. Cooking Method ...................................................................................................................
C. How To Cook ........................................................................................................................
D. Table Setting..........................................................................................................................
CHAPTER 9 COMMUNITY NUTRITION.....................................................................................
A. Plan A Nutrition Education Relation With Health And Nutrition Topic...............................
B. Make A Speach Relation With Health And Nutrition...........................................................

CHAPTER 10 SPEAKING IN PUBLIC...........................................................................................

A. Theories About: How To Prapare A Presentation And How To Deliver The
Presentation............................................................................................................................
B. Practice Speaking In Public...................................................................................................
C. Solving Method Nutrition......................................................................................................

CHAPTER 11 DIETARY MANAGEMENT FOR SOME DISEASE.............................................

A. Principle Of Managing The diet............................................................................................
B. Dietary Restrictions For Some Doseases...............................................................................
C. Dietary And Nutritional.........................................................................................................
D. Recommendation...................................................................................................................

CHAPTER 12
FOOD HABIT,DIETARY GUIDELINES,HEALTH INSURANCES,TRADITIONAL FOOD….

ANSWER KEY

BIBLIOGRAPHY
CHAPTER 1

NUTRITION

A. NUTRITION TERMS
Nutrition is the chemical bond that the body needs to carry out its functions,
namely energy, building and maintaining tissues, and regulating life processes
(Soenarjo, 2000). According to Rock CL (2004), nutrition is the process by which the
human body uses food to form energy, maintain health, growth and for the normal
functioning of each organ, both nutritional intake and nutritional needs. Meanwhile,
according to Supariasa (2001), nutrition is a process of organisms using food that is
consumed normally through the process of degestation, absorption, transportation,
storage, metabolism and excretion of substances that are not used to maintain life,
growth and normal function of organs. , and generate energy.
Vitamins are organic materials that cannot be formed by the body and function as
a catalyst for the body's metabolic processes. Vitamins are divided into two major
classes, namely water-soluble vitamins (vitamins C, B1, B2, B6, B12) and fat-soluble
vitamins (vitamins A, D, E and K).

Types of Nutrients
Nutrients are organic and inorganic chemicals that are found in food and are
obtained for the use of bodily functions.
Nutrient consists of several, including:
1. Carbohydrates
Carbohydrates are a composition consisting of the elements carbon, hydrogen and
oxygen. Carbohydrates are divided into
A. Simple carbohydrates (sugar)
B. Complex carbohydrates (starch)
C. Fiber
2. Protein
Protein is very important for the formation and maintenance of body
tissues. Some high-quality protein sources are: chicken, fish, meat, pork, lamb,
 turkey, and liver. Some plant protein sources are: legumes (such as beans, peas,
and soybeans), nuts, and seeds
Protein function:
 Protein replaces protein lost during normal metabolic processes and normal
wear and tear processes.
 Protein produces new tissue.
 Proteins are needed in the manufacture of new proteins with special functions
in the body, namely enzymes, hormones and hemoglobin.
 Protein as a source of energy.

3. Fat
Fat is a condensed source of energy. Fats and oils consist of a combination
of glycerol and fatty acids. Fat needs 10-25% of total energy needs.
Functions of fat:
 As a source of energy; is a source of energy that is compressed by providing 9
cal / gr.
 Participate in building body tissue.
 Protection.
 Sealing / insulation, fat will prevent heat loss from the body.
 Feeling full, fat can delay gastric emptying time and prevent hunger from
returning immediately after eating.
 Fat soluble vitamins.
4. Vitamins
Vitamins are organic materials that cannot be formed by the body and
function as a catalyst for the body's metabolic processes. Vitamins are divided
into two major classes, namely water-soluble vitamins (vitamins C, B1, B2, B6,
B12) and fat-soluble vitamins (vitamins A, D, E and K).
Here's a breakdown of some of the vitamins and essentials:
A. Vitamin A
This vitamin helps the development of the baby's vision. Also plays a role
in the work process of bone cells. Children who are deficient in vitamin A will
suffer from night blindness and growth problems. They are also susceptible to
infection. Sources of vitamin A include: eggs, cheese and liver.
B. Vitamin B-complex
All of the B vitamins help with energy production, and help form the
baby's brain cells. Vitamin B1 and niacin (a member of the B-complex) help
the body's cells produce energy. Vitamin B6 helps the body fight disease and
infection. B12 is used in the formation of red blood cells. Adequacy of
vitamin B-complex helps prevent growth retardation, anemia, vision
problems, nerve damage, and heart problems.
 C. Vitamin C
Children can get vitamin C from oranges and various vegetables. They
need vitamin C to form some chemicals and move other chemicals (a member
of the B group of vitamins, for example) for the body to use them. Vitamin C
also helps iron absorption. Those who are deficient in vitamin C can suffer
from bone weakness, anemia, and other health problems.
D. Vitamin D
Sunlight helps the body make its own vitamin D, even in some children,
the need for this vitamin has been met with the help of sunlight. Vitamin D is
very important because it helps calcium to enter the bones. This is why
vitamin D is sometimes added to cow's milk (called "fortified" milk).
Unfortunately, many processed dairy products that are loved by children are
not fortified with vitamin D. Cheese and yogurt are rich in calcium but do not
contain vitamin D.
5. Mineral and Water
Minerals are essential elements for the normal function of some enzymes,
and are very important in controlling the body's fluid system. Minerals are
constituents in soft, fluid and skeletal tissues. The skeleton contains most of the
minerals. The body cannot synthesize so it must be provided through food.

B. KIND OF DISEASE
 Kwashiokor/Busung Lapar
Malnutrition is produced by a grossly inadequate amount of protein in the diet.
 Anthrax
Anthrax is caused by bacteria that form spores,mainly affecting animals.Humans
can become infected through contact with infected animals or by inhaling spores.
 Ebola
Viruses that cause severe bleeding, organ failure, and can cause death. Humans
can spread the virus to other humans through contact with body fluids such as
blood.
 Colitis/Radang Usus Besar
Inflammatory bowel disease is a condition when the intestines become inflamed.
 Emphysema/Pembengkakan paru-paru
An infection that causes inflammation of the air sacs in one or both lungs, which
can contain fluid.
 Backache/Sakit punggung
Physical discomfort that occurs anywhere on the spine or back,ranging from mild
to immobile.
 Encephalitis/Radang otak
 Inflammation of the brain,usually due to infection. The Infection may be bacterial
or viral. In some cases, encephalitis may result from a disruption of the immune
system.
 Concussion/gegar
A concussion is a minor brain injury that causes temporary disruption of brain
function.
 Black death/pes
Pes or plague (plague) is a disease caused by infection with the bacteria yersinia
pestis.
 Mad Cow Disease/Penyakit Sapi Gila
Brain disorders in adult livestock that can spread to humans through diseased
meat.
 Parkinsons Disease/Penyakit Parkinson
Treatment consists of drugs to increase dopamine.
 Paralyzed/Lumpuh
Paralysis or paralysis is a condition when one or more parts of the body cannot be
moved. This condition can be caused by disorders of the muscles or nerves, as a
result of certain injuries or diseases.
 Scabies/Kudis
Very itchy and contagious condition of the skin caused by tiny mites in the skin.
 Shingles/Penyakit Ruam Saraf
Shingles is a disease in the form of skin blisters that usually affects the weak and
the elderly.
 Gonorhea/Kencing nanah
Sexually transmitted bacterial infection that,if left untreated,can lead to infertility.
 Breast cancer/Kanker Payudara
A cancer that forms in the cells of the breast. Breast cancer can occur in women
and rarely in men.
 Constipation/ Sembelit
When someone has bowel movements less than 3 times a week or has difficulty
passing stools.General Causes Constipation can be caused by things other than
illness. Examples include lack of fluids,a diet lacking in fiber, lack of physical
activity,or side effects of medication.
 Bladder Stone/Kencing Batu
Stone urine is the formation of deep stones,namely the
kidneys,bladder,ureters,and urethra (urinary tract). Stones can form due to a
buildup of salt and minerals (calcium,ammonia,uric acid,cysteine) in the
urine.Stone urine is not only experienced by adults,but also children.
 Anorexia/Anoreksia
 An eating disorder that causes a person to become obsessed with body weight and
what they eat.
 Leprosy/Kusta
A chronic but curable infectious disease,mainly causing skin lesions and nerve
damage.Leprosy is caused by infection with the bacteria Mycobacterium
leprae.This condition mainly affects the skin,eyes,nose and peripheral nerves.
 Jaundiche/ Penyakit kuning
Jaundice should always be evaluated by a doctor. See a doctor immediately if you
Seeing yellow color on the skin or eyes of babies,children,or adults passing dark
urine and experiencing abdominal swelling.
 Lung Cancer/Kanker Paru-paru
Symptoms include coughing (often with blood), chest pain,wheezing,and weight
loss. These symptoms often do not appear until the cancer is at an advanced
stage.
 Appendicities/Usus Buntu
Appendicitis is inflammation that occurs in the appendix or appendix. The
appendix is a small,thin pouch –shaped organ measuring 5 to 10 cm in length that
connects to the large intestine . When suffering from appendicitis,sufferers can
feel pai in the lower right abdomen.
 Rheumatims/Encok
Gout is a type of arthritis characterized by a sudden,inflammation usually
characterized by joint pain and redness,warmth,and swelling in the area affected
by gout.

C. DIETETIC TERM
Diet has the meaning of regulating the pattern and consumption of food and
drinks that are prohibited, limited in quantity, modified or obtained in certain amounts
for the purpose of treating illness, health or weight loss.
Therefore diet can be defined as someone's effort to adjust their diet and eat less
to get the ideal body weight.
Diet function
The body is like a machine, it never stops working. Every step of productivity is
supported by the work systems of various organs in the body. Our bodies also need
fuel like machines, namely the food we consume every day, so that food must match
the amount of our activity every day. Meanwhile, fat is needed by the body for energy
but in the right amount, such as protein, carbohydrates and minerals.
Benefits of Diet
As for the benefits of the diet:
 A. Diet can lose and gain weight, many people misunderstand the diet. many think
that the diet is just a program to lose weight, but in fact a diet can be done to
increase body weight to get the ideal body weight.
B. Diet can increase the body's metabolism
C. Diet is useful for balancing daily eating patterns
D. Diet can strengthen bones. Often people's penchant for consuming meat without
balancing it with fruits and vegetables results in levels Excessive protein can
irritate the kidneys, resulting in impaired calcium absorption and force the body to
take calcium from the bones. But when someone goes on a diet, this doesn't
happen.
E. Improve digestion. During a diet, the complex carbohydrates in a person's body
are digested gradually and regularly so as to provide a steady source of glucose.
This is what ultimately facilitates one's digestion.
F. Diet can nourish the skin when a person is on a diet which consumes more
vegetables and fruits, making lots of natural vitamins that enter the body. That is
what ultimately makes the skin healthy. Even some fruits whose skin can be
consumed can make the skin look brighter.
G. Diet can protect teeth. On a dieter, often teeth chewing grains and vegetables
rather than cutting meat makes teeth more protected. And saliva in humans who
contain.
H. Diet can prevent various diseases because a regular diet and meet good nutritional
intake can prevent a diet
. The characteristics of the body when doing the wrong diet
A. Hair health - hair loss, limp, greasy, or dry hair after starting a diet is a sign that your
diet is wrong. It could be that you have forgotten important nutrients for hair as well
as the body such as vitamins A, D, E, iron or other minerals.
B. Skin health - the health of the body will show through the skin Itching, dryness, or
spots may be the effect of not drinking enough and not getting enough oil.
C. Damaged nails and teeth - You are deficient in calcium and zinc if your nails and
teeth are damaged. Because calcium is broken down into enamel which serves to
protect teeth. While zinc functions to maintain bone density.
D. Vision problems - decreased quality of your eyesight is caused by a lack of vitamin A
intake. Perhaps you are avoiding carrots for a low carbohydrate diet. Though vitamin
A and beta carotene are abundant in carrots.
E. Nausea, dizziness and lightheadedness - even when you are on a diet, your body still
needs energy. And energy is obtained from burning calories. You will feel dizzy and
lightheaded because your brain is not getting an energy injection

The side effects of the wrong diet

A. Harm to the Liver
 Based on the Journal of Physiology of Gastrointestinal and Liver
Physiology, the frequent ups and downs of a person's body weight also have a
negative effect on the liver. Unstable body weight can increase the fat content in
the liver. This can put a person at a higher risk of degenerative diseases related to
the liver.
B. Hair loss
A bad diet can lead to nutritional imbalances which even make your body
unhealthy. One of the signs is excessive hair loss.
C. Damage to the stomach organs
Often someone struggles - changing diet patterns due to lack of knowledge
about the diet itself can cause gastric diseases such as ulcers and high stomach
acid.
D. Reducing brain power (cognitive power)
A bad diet and not paying attention to nutrition can reduce the intelligence
power of the brain because the body's energy supply is reduced.
E. Reduces bone density
Every time you lose weight, you also lose bone density. Make you prone
to fractures. One episode of sudden weight loss followed by rapid weight gain can
increase the likelihood of developing a bone disease such as osteoporosis.
Types of Diet
1. Healthy Fats and Oils
Fat is an important substance that the body needs and makes up the majority of
daily calorie intake when on a ketogenic diet. Fat is very important for the body, but it
can also be dangerous if you consume too much of the wrong types of fat. Combine
omega 3 and omega 6 in your diet, such as salmon, tuna, trout and shellfish which can
supply omega 3 to the body. If you don't like fish, you can replace it by taking fish oil or
krill oil supplements for those of you who have allergies. As for omega 6 aspuan you can
get by consuming almonds, pine nuts, almonds, corn oil and sunflower seeds.
2. Protein
To minimize your intake of hormones and steroids, choose darker colored meat
and if possible choose fatty meat and poultry because they also contain omega 3. If you
want to consume hamburger meat then choose meat that does not contain a lot of fat. If
there is too much protein intake in the ketogenic diet, the ketone production will be lower
and glucose production will increase. Balance protein while on this keto diet and avoid
some foods such as fatty meats, beef jerky and snacks which can increase protein levels
faster. The following are some of the protein intake needed when running a ketogenic
diet.
• Fish: Eat several types of fish such as catfish, cod, salmon, mackerel, snapper,
tuna and trout as well as several types of seafood such as clams, squid, oysters,
lobster and crab.
• Eggs: You can also eat eggs by boiling, scrambled, fried or steamed.
 • Meat: You can also get protein from pork, roasts, boiled meats, steaks, ham and
tenderloin.
• Poultry: For poultry menu options that you can consume include chicken, duck
and quail.
• Offal or organs: The choice of food from offal that can be consumed is liver,
kidney and tongue.
• Other meats: Other types of meat that can be consumed are lamb, turkey and
mutton.
• Whole butter: You can also get a source of protein by consuming almonds, peanut
butter, and peas.
3. Vegetables and Fruits
To consume vegetables and fruit, you must avoid fruits and vegetables that are high in
carbohydrates. Vegetables are an important intake in the keto diet, but still avoid consuming
vegetables that are high in carbohydrates, choose dark green vegetables or organic vegetables to
make them healthier.
Some types of vegetables and fruit that are best consumed for those of you who are on a
ketogenic diet are broccoli, cabbage, spinach, letuce, mushrooms, long beans, blackberries and
raspberries. While several types of fruits and vegetables that should be avoided include eggplant,
peppers, tomatoes, onions, garlic, lemon, lime, orange juice, potatoes and bananas.
4. Dairy Products
The next ketogenic diet food is dairy products. Milk is also an intake in the ketogenic diet
and also dairy products. Some types of dairy products that are good for consumption are whipped
cream, greek yogurt, mayonnaise, spreadables for bread [such as cottage cheese, cream cheese, sour
cream and mascarpone], soft cheese (mozzarella, brie, blue cheese, jack monterey), cheese. hard
(cheddar, parmesan, fetta and swiss).
5. Nuts and Seeds
Types of nuts and seeds are also very good for consumption while on a ketogenic diet
program, but avoid consuming roasted nuts because the nutrients have been lost. Things to
remember, nuts and seeds are generally used as a hunger delay snack while on a diet, but this causes
the weight loss process to be slower. Some types of nuts and seeds that are good for consumption
on a ketogenic diet include hazelnuts, almonds, pecans, brazil nuts, coconut flour, almond flour,
chia seeds, falxseed and nuts. In addition, to replace the white flour or wheat flour that you usually
use, you can use peanut flour which is healthier and good for the keto diet.

6. Water

In the ketogenic diet it has a natural deuretic effect so dehydration can occur when
you are just starting on the keto diet. If you are a person who is prone to urinary tract
infections or bladder pain, you should increase your intake of fluids into the body. A
glass of water is highly recommended when on a ketogenic diet. Some types of fluids that
are very good for consumption while on a ketogenic diet include:
 • Water: Being a staple ingredient to keep the body well hydrated.
• Broth: Broth is very high in nutrients and vitamins as well as providing energy
and also returning electrolytes to the body.
• Coffee: Increases mental focus and aids in the weight loss process.
• Tea: Like coffee, tea is also very good for consumption by keto dieters, especially
black tea or green tea.
• Coconut or almond milk: Both types of these drinks are also excellent for
replacing fluids lost from the body on a ketogenic diet.
7. Spices

The types of spices that are generally used as spices or sauces in the ketogenic
diet must be chosen carefully and the best way to avoid unhealthy spices is not to eat
healthy foods because they use more high glycemic index sweeteners. Spices also contain
carbohydrates, so make sure you don't use too many spices and choose the best spices for
a ketogenic diet.

Some types of spices that are good for use as a mixture of ketogenic diet foods
include cayenne pepper, chili powder, cinnamon, oregano, cumin, basil, coriander,
parsley, rosemary, thyme, salt and pepper.

8. Seasonings and Sauces

In the ketogenic diet, the actual seasonings and sauces must be minimized
because they contain a lot of sugar in them, especially for seasonings and processed or
packaged sauces. When you want to make your own sauces or seasonings, then consider
using too much sugar and thickening ingredients in your food sauces. Some types of
seasonings and sauces that are good for consumption by ketogenic dieters include hot
chili sauce, low-fat sauce without added sugar, oil-free mayonnaise, Worcestershire
sauce, salad dressing, radish, sauerkraut and flavor syrup.

QUESTION

1. Organic substances that exist and are needed by organisms that have the benefit of
normalizing body systems, body growth and also as health maintenance. What is meant by
………?
A. Nutrition
B. Calcium
C. Fat
D. Carbohydrates
E. Protein
2. There are two types of carbohydrates that are beneficial to the body, namely simple and
complex …….
A. complicated and clear
B. simple and clear
 C. simple and complex
D. short and dense
E. Clear and solid
3. How many snacks are allowed …….?
A. 15 hours
B. 12 hours
C. 9 hours
D. 8 hours
E. 6 hours
4. The method of calculating the nutritional value of a protein by integrating all the essential
amino acids is a method….
A. Chemistry score
B. limiting amino acids
C. essential amino acid index
D. essential amino acids of standard protein.
E. essential fats
5. How many kinds of nutrients are there consisting of carbohydrates, proteins, fats, vitamins,
minerals and other trace elements, and ……?
A. Nutrition
B. Water
C. Nutrition
D. Essential amino acids
E. Lipids
6. The exact characteristics of a diet rich in dietary fiber are….
A. Low recurrence.
B. High levels of vegetable fats
C. Vegetable protein is more than animal protein
D. Low proportion of complex carbohydrates compared to simple sugars.
E. Low levels of vegetable fat
7. Which includes the benefits of nutrition… ..?
A. Lowering the immune system
B. Lose weight
C. Unstable weight
D. Unstable body fat
E. Boosts the immune system
8. Some of the nutritional needs that can be obtained from nutritious food, including… ..?
A. Protein
B. Carbohydrates
C. Essential amino acids
D. Fat
E. Water
9. How many vitamins are needed by our body… ..?
A. 13
B. 12
C. 11
D. 10
 E. 9
10. Protect our body from several infections, as well as help keep our skin healthy. Is a function
of vitamins… ..?
A. B
B. D
C. C
D. A
E. B1
11. Broccoli, spinach, carrots, pumpkin, sweet potatoes, liver, eggs, milk, cream and cheese.
Included in Vitamins… ..?
A. A A
B. B
C. C
D. D
E. B2
12. Helps our bodies use protein and fat and helps in the process of oxygen transportation and is
very good for the health of our nerves. Is a function of vitamins… ..?
A. B1
B. B3
C. B5
D. B6
E. B9
13. (1) Reducing immunity
(2) Wet tissues, such as around the mouth, eyes and nose
(3) increase stamina
(4) Regulating body temperature
Which of the above statements is included in the function of water….?
A. 1 and 2
B. 2 and 3
C. 2 and 4
D. All right
E. All wrong
14. Which is included in the impact of Malnutrition …… ..?
A. Balanced stamina
B. Reducing the body's immunity
C. Anemia
D. Regulating body temperature
E. Diabetes
15. The form of malnutrition caused by lack of protein in food is called… ..?
A. Kwashiorkor
B. Marasmus
C. Epidermis
D. Essential fats
E. Amino acids
16. Nutrients needed by the body in small amounts and only function to support the body's
metabolism are called… ..?
 A. Macronutrients
B. Micronutrients
C. Amino acids
D. Fat
E. Lipids
17. How many types of nutrition….?
A. 5
B. 4
C. 3
D. 2
E. 1
18. According to the source, protein can be divided into 2, namely… ..?
A. Vegetable and Animal
B. Fat and protein
C. Animal and protein
D. Calcium and sodium
E. Starch and phosphorus
19. Nuts, grains and vegetables are types of protein ....?
A. Animal
B. Vegetable
C. Phosphorus
D. Sodium
E. Calcium
20. The type of fat that is safest for consumption is called… ..?
A. Vegetable fats
B. Animal fat
C. Saturated fat
D. Unsaturated fat
E. Poly saturated fat
ESSAY
1. Enzymes can break down fat molecules into fatty acids and glycerol is… ..?
2. Linoleic fatty acids and linolenic fatty acids are examples of fatty acids ……?
3. Food ingredients that are the highest source of calories are… ..?
4. The average Nitrogen content in protein is….?
5. Simple carbohydrates can be found in… ..?
6. Helping normalize cell growth is a function of vitamins… ..?
7. Detoxification for the body is a function of vitamins….?
8. Saturated fat that can be consumed, namely ....?
9. As a replacement for lost body fluids after doing daily routine. Is a function of ....?
10. How many kinds of nutrients consist of… ..?
CHAPTER 2

NUTRITION

A. DEFINITION NUTRITION
Nutrition is a chemical bond that is needed by the body to carry out its functions, namely
energy, building and maintaining tissues, and regulating life processes (Soenarjo, 2000).
According to Soenarjo (2000), nutrition is the main need for critical patients and enteral nutrition
is better than parenteral nutrition because it is easier, cheaper, safer, physiological and the use of
nutrients by the body is more efficient.
Nutrition is the process by which the human body uses food to form energy, maintain
health, growth and for the normal functioning of every organ and tissue (Rock CL, 2004).
Nutrition is an organism process using food that is consumed normally through a process of
degestation, absorption, transportation, storage, metabolism and the excretion of substances that
are not used to sustain life (Supariasa, 2001). Nutrition is one of the vital needs for all living
things. The definition of nutrition according to some experts is as follows:
 Nutrition is the process of taking important food substances (Nuwer, 2008)
 Nutrition is an organic substance needed by organisms for normal function of body
systems, growth and health maintenance (Wikipedia, 2008).
 Nutrition is different from food, food is everything we eat while nutrition is what is
contained in these foods (Uri, 2008)

B. NUTRITIONAL REQUIREMENTS OF NUTRITIONS FOOD

 Nutrients are substances in food that provide energy, help "burn" other nutrients into
energy for our bodies, and repair tissues. Various types of nutrition are protein, carbohydrates,
fats, vitamins, minerals and water.

Some of the nutritional needs that can be obtained from nutritious foods include:
1. Protein
Protein helps the formation of all parts of the body, not just muscles. Starting from cells, bones,
skin and hair all contain protein. At least 16% of a person's average body weight is made up of
protein. Its function is for growth, health, and maintaining the body. Not only that, hormones,
antibodies, and other important substances are also made of protein. To be able to meet protein
needs, a person must consume amino acids. Some amino acids can only be obtained from
nutritious foods. Examples are meat, fish, and eggs that contain essential amino acids. While
from plants, nuts, soybeans, wheat also contain protein that the body needs.
2. Carbohydrates
Although a low-carbohydrate diet is quite popular, the body still needs carbohydrate intake to
maintain its health. Carbohydrates fuel the central nervous system and brain, as well as protect
against disease. Ideally, 45-65% of daily calorie intake contains carbohydrates. Choose the type
of healthy carbohydrates. such as whole grains, whole grains, and high-fiber vegetables. As
much as possible, avoid consuming carbohydrates that are packed with added sweeteners or
preservatives.

3. Fat
Healthy fats are also important nutrients for the body. Fat supports body functions such as
absorption of vitamins, cell formation, muscle movement, and the process of blood clotting.
Ideally, 20-35% of your daily calorie intake is supplied from healthy fats. Eating healthy fats will
help maintain blood sugar levels, reduce the risk of heart disease and diabetes, and improve brain
function. Not only that, fat can also reduce the risk of cancer and Alzheimer's disease. Sources of
fat should be sorted into really healthy ones such as nuts, seeds, fish and vegetable oils. Avoid
saturated fats such as cheese, red meat, ice excessive cream, or butter in your daily intake.
4. Vitamins
Vitamins are substances found in food that our bodies need for growth and health. There are 13
vitamins that our bodies need. Each vitamin has its own function. Here are some vitamins that
are needed by our body.
Vitamin A. Vitamin A functions to protect our body from several infections, and helps keep our
skin healthy. Vitamin A can be found in foods such as broccoli, spinach, carrots, pumpkin, sweet
potatoes, liver, eggs, milk, cream, and cheese.
 Vitamin B1.
Vitamin B1 functions to help our bodies digest carbohydrates and is good at maintaining the
nervous system. Vitamin B1 can be found in foods such as liver, nuts, cereals, bread, and milk.
 Vitamin B6.
Vitamin B6 functions to help our bodies use protein and fat and helps in the process of oxygen
transportation and is very good for the health of
our nerves. This vitamin is contained in liver, whole grains, egg yolks, nuts, bananas, carrots, and
yeast.
  Vitamin B9 (folic acid).
Vitamin b9 helps in the production of new cells and maintains them, and can prevent birth
defects. Green food, liver, yeast, beans, peas, oranges, cereals and wheat contain this type of
vitamin.
 Vitamin B12
Vitamin B12 helps in the production of red blood cells and is very good for nerve health.
Vitamin B12 can be found in milk, eggs, liver, poultry, shellfish, sardines, and eggs.
 Vitamin C.
Vitamin C is useful in maintaining healthy bones, skin and blood vessels. Foods that contain
Vitamin C include oranges, tomatoes, potatoes, papayas, strawberries, and cabbage.
 Vitamin D.
Vitamin D is very good in maintaining bone health. To meet the needs of vitamin D we just
need to sunbathe or be exposed to sunlight for 5- 30 minutes at least 2 times a week. Besides that
we can also consume foods such as liver and milk.
 Vitamin E.
Vitamin E can maintain our cells from damage, improve blood flow, and be able to repair body
tissues. Foods that contain Vitamin E include egg yolk, beef liver, fish, milk, broccoli, and
spinach.
5. Minerals
Just as important as vitamins, minerals are also important for supporting body functions
including maintaining healthy bones and teeth. Some of the most common types of minerals are
calcium, iron and zinc. Their functions vary depending on the type of minerals. For example,
calcium helps transmit nerve signals, maintains it. stable blood pressure, and helps with muscle
contraction, while iron helps the formation of hormones and red blood cells.

6. Water
Water is an essential part of our body. In fact, more than 60 percent of our body consists of
water. Several functions
 Wet tissue, such as around the mouth, eyes, and nose
 Regulate your body temperature
 Bearing our joints
 Helping our bodies get nutrients
No less important, water is essential for the body. A person will not be able to survive several
days without fluid intake. In fact, 62% of a person's body

C. IMPACT OF MALNUTRITION

In general, malnutrition is one of the main health problems in the world that can cause death,
especially in children.
Poor nutrition in children is also often associated with poor mental development and sub-
optimal performance in school. However, this condition is still debated and needs further
research.
Not only that, people with malnutrition are also very at risk of experiencing long-term
physiological effects, such as:
• Insulin resistance
• Hypertension
• Dysiplidemia
• Diabetes risk
• Higher risk of experiencing fat accumulation in the abdomen.

Recognizing Symptoms of Malnutrition

The human body requires sufficient protein, calories, and various nutrients to carry out
bodily functions. Without adequate nutrition, muscles and bones will be brittle, and may
experience disturbances in thinking.
Symptoms of malnutrition can generally be recognized by physical weakness, physical and
mental development disorders, and the most

Some of the other symptoms of malnutrition include:

• Sluggish
•Lack of appetite
• Breath slower
•Dry skin
•Hair loss
• Low body temperature
• Numbness in the hands and feet.
• Diarrhea.
In addition to understanding the symptoms of malnutrition, it is also important to know the
two most common types of malnutrition and their signs, namely:

• Kwashiorkor
A form of malnutrition caused by a lack of protein in food. This condition is often
experienced by children. Some of the symptoms include edema, or swelling due to fluid
retention, a bulging abdomen, and an inability to grow or gain weight.
• Marasmus
A severe form of malnutrition due to lack of not only protein, but also calories, carbohydrates
and other nutrients. You can recognize symptoms such as weight loss, dehydration, stomach
shrinking, and chronic diarrhea.

A. The role of nutrition in nutrition

In patients who experience malnutrition, of course it requires handling and treatment in a
long time. Doctors will recommend providing calorie intake through small meals, or you can
also add liquid protein supplements if you have problems digesting food. The way to prevent
malnutrition is to eat foods with balanced nutrition. Starting from the consumption of fruits
and vegetables, as well as bread, rice, or potatoes as a source of carbohydrates. Then,
consume protein sources regularly, such as milk and dairy products, meat, fish, eggs and
nuts. In the current globalization era, it turns out that there are still many people who do not
know what nutritionist is. Though their role is equally important in improving health.
Nutritionist is a community service profession engaged in the health sector. In accordance
with the Decree of the Minister of Health of the Republic of Indonesia Number 374 /
 MENKES / SK / III / 2007, a nutritionist is someone who has attended and completed
academic education in the field of nutrition in accordance with applicable regulations, has the
full duty, responsibility and authority to carry out activities. functional in the field of
nutrition, food and dietetic services in the community, individuals or hospitals. So it is not
only doctors, nurses, midwives, and pharmacists who have a role in advancing the health of
Indonesian society, the role of nutritionists is also needed in advancing or improving the
nutritional status and health of the Indonesian people. In general, nutritionists have 3
important roles for health, namely Dietitians, as nutrition counselors, and as nutrition
instructors. According to the Nutrition Dictionary (2010), a Dietitian is someone who has
nutrition education, especially dietetics, who works to apply the principles of nutrition in
feeding individuals or groups, planning menus and special diets, and supervising the
organization and serving of food. Meanwhile, a nutrition counselor is a nutritionist who
works to help other people (clients) identify, overcome nutritional problems at hand, and
encourage clients to find and choose easy nutritional solutions so that they can be
implemented by clients effectively and efficiently. Then the role of another nutritionist is as a
nutrition instructor. Namely someone who provides nutrition education which is an effort to
explain, use, select, and process food ingredients to increase the knowledge, attitudes and
behavior of individuals or communities in consuming food so as to improve their health and
nutrition (Dictionary of Nutrition, 2010). Why do we need to advance and improve the
nutritional health of the Indonesian people? Because health and nutrition are important
factors that directly affect the quality of human resources (HR). A great country is a country
that has quality human resources (HR). Therefore, the role of nutritionists is needed to strive
to improve the nutritional and health status of the community through improved nutrition in
order to produce quality human resources (HR). In addition, by knowing the important role
of nutritionists in helping improve the health status of the community and helping solve
nutrition and health problems faced by the Indonesian people. Let us support them in
carrying out nutrition and health programs in order to create quality human resources (HR)
and towards a healthier Indonesia. It is hoped that the presence of a nutritionist in health
services can help improve public health status, especially through various preventive,
promotive, curative, and rehabilitative efforts. Then, from this nutritionist, it is hoped that the
public can find out information about health, especially those related to nutrition.
Nutritionists are also expected to be able to embrace the community in an effort to help solve
nutrition and health problems faced by the community.

QUESTION

1. Some of the nutritional needs that can be obtained from nutritious foods, namely protein,
carbohydrates, fats, vitamins,… .., water
A. Minerals
B. Fat
C. Lipids
D. Potassium
E. Peptides
2. Assist in the use of carbohydrates and fats and assist in the production of red blood cells. Is a
function of vitamins ....?
A. B1
B. B2
C. B3
D. B5
E. B9
3. Good in maintaining the health of our skin. Is a function of vitamins ....?
A. B1
B. B2
C. B3
D. B5
E. B6
4. Some other symptoms of malnutrition except….?
A. Diarrhea
B. Sluggish
C. Spirit
D. Lack of appetite
E. Hair loss
5. There are two most common types of malnutrition, namely… .. and… ..?
A. Kwashiorkor and marasmus
B. Linoleic and linolate
C. Lipids and proteins
D. Minerals and Water
E. Calcium and potassium
6. Weight loss, dehydration, stomach shrinking, and chronic diarrhea. Is a symptom of ....?
A. Essential amino acids
B. Fat
C. Protein
D. Marasmus
E. Kwashiorkor
7. Edema, or swelling due to fluid retention, a bulging stomach, and inability to grow or gain
weight. Is a symptom of ....?
A. Marasmus
B. Kwashiorkor
C. Fat
D. Lipids
E. Minerals
8. Efforts to improve nutrition for individuals and communities are carried out through several
programs, namely improving food consumption patterns, improving nutrition awareness
behavior and ……?
A. Decrease in health services
B. Improve service quality
 C. Decreased improvement in nutritional rates
D. Increasing access and quality of service
E. Inadequate facilities
9. What foods can prevent malnutrition containing….?
A. Carbohydrates and fats
B. Calcium
C. Minerals
D. Water
E. Lipids
10. Vitamin B5 is found in… ..?
A. Carrots
B. Tomato
C. Eggs
D. Chili
E. Spinach
11. Has a function in maintaining healthy bones, skin and blood vessels. Is a function of vitamins
....?
A. A A
B. B1
C. B3
D. B5
E. C

12. Patients with malnutrition are also very at risk of experiencing long-term physiological
effects such as….?
A. Anemia
B. Hypertension
C. Cancer
D. Kidney
E. Lungs
13. Some of the other symptoms of malnutrition, except… ..?
A. Sluggish
B. Lack of appetite
C. Breath slower
D. Sleep well
E. Dry skin
14. The most important commercial form of vitamin A is….
A. Vitamin A acetate
B. vitamin A malate
C. menadione
D. beta-carotene
E. vitamin C
15. The main nutrients that function for tissue growth and maintenance are… ..?
 A. protein, minerals, water, vitamins
B. carbohydrates, fats, proteins
C. carbohydrates, fats, minerals
D. water, vitamins, minerals
E. protein, fat, minerals, water
16. Monosaccharides are a form of… ..?
A. Combination of 2 simple sugars
B. Complex carbohydrates
C. The simplest carbohydrates
D. Formers of disaccharides
E. Is neutral
17. One of D's functions is ……?
A. As an antioxidant to protect other vitamins in food
B. Increase absorption of Ca and P from the intestine
C. Anti blood clotting
D. Maintaining epithelial tissue
E. Anti cell tissue
18. Vitamin A adequacy per kg body weight is highest in… ..?
A. Kindergarten age children
B. Adult man
C. Mature woman
D. Baby
E. Toddler
19. Serelia is a grain rich in content… ..?
A. Fat
B. Carbohydrates
C. Dietary fiber
D. Vitamins
E. Minerals
20. Lack of protein energy can cause …… ..?
A. The occurrence of bitot spots
B. Occurrence of canker sores around the mouth
C. The occurrence of beriberi
D. Barriers to physical, mental, and social development
E. The occurrence of diabetes

ESSAY
1. Write down the function of fat, namely ……?
2. Some of the most common types of minerals are… ..?
3. Helps the transmission of nerve signals, keeps blood pressure stable, and helps muscle
contraction. Is a function of ……?
4. Helps the formation of hormones and red blood cells. Is a function of …….?
5. Foods that contain Vitamin E, namely …….?
 6. We can find Vitamin H in …… ..?
7. Helps in the process of blood clotting and bone formation. The function of ...?
8. Foods that contain the most Vitamin K, namely ……?
9. Liver, yeast, nuts, meat, fish and poultry. Contains Vitamins… ..?
10. Broccoli, spinach, carrots, pumpkin, sweet potatoes, liver, eggs, milk, cream and cheese.
Contains Vitamins… ..?

CHAPTER 3

HEALTY LIVING

A. Vocabulary related to healthy living

Healthy living adalah hidup yang bebas dari semua masalah rohani (mental) ataupun
masalah jasmani (fisik). Hidup sehat bisa diartikan sebagai seseorang yang hidup
sehat secara fisik dan psikis tanpa ada masalah kesehatan sedikitpun. Seakan sudah
menjadi tren di zaman sekarang, hidup sehat menjadi sebuah hal penting yang harus
dilakukan. Sebab memiliki tubuh yang sehat harus diawali dengan hidup sehat dan
bersih sehingga tubuh kita akan terbebas dari penyakit. Kosa kata yang berhubungan
dengan hidup sehat antara lain :

 Active = Aktif (Be active and stay healthy at home.)

 Balanced diet = Pola makan seimbang (A balanced diet covers five main food
groups in suitable proportions.)
 Detox = Proses membersihkan tubuh dari racun (One way to detox your body
is by drink infused water regularly.)
  Exercise = Olahraga / latihan / gerak badan (Regular exercise can boost your
immune system.)
 Healthy = Sehat (A healthy lifestyle is important for everyone.)
 Hydration = Hidrasi (Water is the best hydration source.)
 Hygiene = Higienis (You need to wash your hands regularly to stay hygiene.)
 Immunization = Imunisasi (Immunization protects people from disease.)
 Medical check-up = Pemeriksaan kesehatan (Even though your body feels
healthy, it’s still important to do a regular medical Check-up )
 Meditation = Meditasi (Daily meditation can help you to clear your mind.)
 Mental health = Kesehatan mental (Your mental health is as important as
your physical health.)
 Nutrition = Nutrisi (Good nutrition is important for your body.)
 Physical health = Kesehatan fisik (There are several things you can do to
maintain your physical health.)
 Rest = Istirahat (Get some rest if you feel tired.)
 Vaccine = Vaksin (A vaccine is important to boost your immune system.)

B. Factors influencing healthy living

Factors that affect healthy living are daily habits that can have an impact on the
health of a person's body. Not a few people who just improve the pattern of daily life
after experiencing health problems. Before that happens, let us know 7 factors that
affect healthy living in modern times.

1. Drinking Water Consumption

Ideally, the human body requires 45-60 percent of the water in the body. No wonder
drinking water is highly recommended to keep the body in good health. Even though it feels
simple, many people are still lazy to drink drinking water. If this is not paid attention to, the
body can lack water (dehydration). Therefore, the consumption of drinking water
recommended by experts is at least two liters per day. All drinks do contain water, but the
recommended two liters of water should be mineral water. If calculated roughly, two liters of
drinking water is equivalent to eight glasses.

2. Balanced Diet

It is not only water intake in the body that needs to be kept in balance, but also nutrients
that support the body. Daily dietary patterns need to be maintained with controlled eating
portions. In addition, you should consume foods with sufficient composition of
carbohydrates, fats, proteins, vitamins and fiber.

3. Adequate Rest Time

 Routines carried out every day often make someone forget themselves and lack time to
rest. Maybe many people do fun activities such as watching Korean dramas and staying up
late. It is better if this is not done because the body still needs sleep to rest organ function so
that metabolism remains optimal.

4. Emotional Balance

Body health is important, but emotional balance also needs to be maintained in order to
stay healthy. A person can have the ambition to achieve a goal without feeling tired. On the
other hand, the mind is often forced to think without engaging in entertainment or social
activities. If you continue to force it, emotions can explode or even make someone depressed.
So, express emotions and feelings naturally even though you are tired, yes!

5. Moving Activities and Sports

Nowadays, everything is easy even if someone is just at home. Not infrequently, the
distance that is usually taken on foot is replaced by an online motorcycle taxi service. This
makes the body move less. Activity at the computer often makes a person too comfortable
too. At the very least, do stretches regularly or make a habit of walking for short distances.

6. Body Cleanliness

No less important than other habits, the body must also be kept clean. Viruses or bacteria
may stick and remain in a person's body. If the body's immune system is not good enough, a
person can fall sick. Even though it looks clean, make it a habit to shower twice a day to
avoid bacteria and germs that are harmful to health.

7. Air Circulation Quality

The increasing number of vehicles makes the air quality worse. Air pollution also comes
from factory smoke, cigarette smoke, and even air circulation in the house. The body needs
clean, high-quality air for optimal organ function. Therefore, pay attention to air circulation
with quality oxygen levels. If possible, manage the environment to keep it fresh by planting
trees at home.

C. Tips for every day exercising

Exercise is one of the conditions that we must fulfill in order to get optimal health.
Exercising every day can make our bodies fitter and can prevent us from various
diseases. However, unfortunately there are still many people who are lazy to do it. In
fact, exercise can be done anywhere every day and only takes a short time. Doing
sports or physical activity is one of the pillars of balanced nutrition. To make it easier
for us, here are tips for us to exercise.

 If we have never exercised before, we should start exercising with a duration

that is not too long. This helps begin to accustom our bodies to exercise. we
 can start exercising with a duration of 25 minutes every day for 6 days and
one day we can use it to rest.
 If your body feels that it is getting used to the duration of exercise for 25
minutes, then we can improve it further. The most important thing is that we
can maintain our routine to do exercise every day.
 Don't forget to warm up and cool down while exercising, for about 5-10
minutes each.
 The type of exercise and how much exercise we do (exercise intensity) can
affect our exercise results. It's not always about how long (duration) we
exercise.
 One more thing that is important is that we have to focus when exercising.
What activities we do when we exercise are also as important as how long we
exercise. If we spend our exercise time walking on the treadmill while
watching television, of course the results are not optimal.
 Remember, it's best that the duration of the exercise we take is in accordance
with our abilities, the most important thing is that we do it consistently so that
we get the maximum benefit from our exercise. We can also choose the type
of sport that we like and match with us, so that we are comfortable doing
sports.

D. Sharing opinions in solving nutrition problem

Nutritional problems are very complex and it is important to be overcome

immediately. Especially because Indonesia is one of the countries with the most
complete nutritional problems. Several studies have stated that the problem of
nutrition in Indonesia tends to continue to increase, which is not comparable to
several other ASEAN countries such as Malaysia, Singapore and Thailand.
Nutritional problems in Indonesia are under contro

 Lack of vitamin A (VAD)

Vitamin A deficiency (VAD) is a nutritional problem in Indonesia that is commonly

experienced by children and pregnant women. Although this is a nutritional problem that
can be controlled, vitamin A deficiency can be fatal if not treated immediately. In
children, vitamin A deficiency can cause vision problems to blindness and increase the
development of diarrhea and measles. Meanwhile, pregnant women who are deficient in
vitamin A are at high risk of experiencing blindness or even death during childbirth.

 IDD

Your body needs a certain amount of iodine to make a chemical known as thyroid
hormone. This thyroid hormone controls metabolism and other important body functions.
Iodine deficiency or GAKI (Disorders Due to Iodine Deficiency) is not the only cause of
low thyroid levels. However, an iodine deficiency can cause an abnormal enlargement of
the thyroid gland, known as a goiter.
  Anemia

Anemia is a condition when the body doesn't have enough healthy red blood cells
to carry oxygen to body tissues. This health problem is most commonly found in
pregnant women with symptoms such as fatigue, weakness, pallor, irregular heartbeat,
and headaches. To prevent anemia, pregnant women are advised to take at least 90 iron
pills during their pregnancy. Iron in question is all iron consumption during pregnancy,
including those that are sold freely and multivitamins that contain iron.

Unresolved nutritional problems in Indonesia

 Inadequate nutrition

A thin body due to malnutrition is often considered better than a fat body due to over
nutrition, when in fact it is not. Just like obesity, children and adolescents with
malnutrition have a risk to their health. Well, you can measure the category of your
nutritional status through this BMI calculator. Babies born with low birth weight (LBW)
will generally experience an unfavorable future life. The reason is, the nutritional needs
that are not met during the growth period of children under five will increase their
susceptibility to infectious diseases in early life and last until they are adults. Some of the
risks of malnutrition include the following:

 Malnutrition, vitamin deficiency, or anemia

 Osteoporosis
 Decreased immune function
 Fertility problems caused by irregular menstrual cycles
 Growth and development problems, especially in children and adolescents

 Stunting

Stunting is a chronic malnutrition condition caused by insufficient nutritional intake for a

long time, generally due to feeding that is not in accordance with nutritional needs.
Stunting occurs starting from the womb and is only seen when the child is two years old.
Symptoms of stunting include:

 The child's posture is shorter than his age

 Body proportions tend to be normal, but the child looks younger or smaller for his age
 Low weight for his age
 delayed bone growth

E. Start a healthy living

How to maintain health so you don't get sick easily is important for us to pay
attention to. Our bodies must always be maintained in order to stay fit and avoid
disease attacks. Transition seasons and activities that often make our immune system
decrease. Therefore we need to try ways to maintain health so that we don't get sick
easily. Some of the things that cause your immune system to decline, such as flu
outbreaks that often occur during the rainy season (because the virus stays in the air
longer this season), eating unhealthy foods, lack of sleep, and experiencing stress.

1. Eat Green Vegetables

The first way to maintain health so that you don't get sick easily, is the
consumption of green vegetables. You can increase your consumption of vegetables
so that your immune system is maintained. Green and leafy vegetables are rich in
vitamins that help you maintain a balanced diet and support a healthy immune
system. In addition, eating criciferous vegetables, such as broccoli, cauliflower, and
cabbage, can help send chemical signals to the body that increase the protein on the
surface of cells needed to make the immune system work optimally.

2. Consume Vitamin D

How to maintain health so you don't get sick easily next is by consuming vitamin
D. You can eat foods that contain the best sources of vitamin D, including egg yolks,
mushrooms, salmon, tuna, and beef liver. This is because vitamin D deficiency can
cause symptoms such as poor bone growth, heart problems, and a weak immune
system.

3. Drink Green Tea

Regularly consuming green tea can help maintain the health of your body so you
don't get sick easily. How to maintain health so that one doesn't get sick easily has
often been done because green tea itself has many health benefits. Green tea's health
benefits may be due to its high levels of antioxidants, called flavonoids. So that it can
lower blood pressure and reduce the risk of cardiovascular disease.

4. Drink Food Supplements

How to maintain health so that you don't get sick easily next is by taking dietary
supplements or vitamins. However, the effects of supplements on general immunity
still need further investigation. Good food supplements to increase endurance, at least
contain some of these substances, including:

 Various types of vitamins needed by your body, such as vitamins A, B, C,

and E.
 Panax Ginseng Ginseng is believed to be one of the most famous herbal
medicines in the world. Ginseng is believed to be able to increase your
immunity, lower blood sugar levels, be able to improve your mood, and
overcome fatigue and high blood pressure.
 Selenium and Magnesium Selenium is a mineral found in soil, and is
naturally found in water and some foods. Selenium has an important role
in your metabolic process. Selenium is apparently known for its
antioxidant properties, which are able to protect cells from damage.

1. Exercise Routine

How to maintain health so that you don't get sick easily next is by actively
moving or doing sports regularly. You can start with light exercise if you
are the type who is lazy to exercise. But you have to get used to regularly
doing sports to avoid disease attacks. A study has shown that regular
exercise can prevent inflammation and chronic disease, reduce stress, and
accelerate the circulation of white blood cells to fight disease.

2. Get enough rest

The way to maintain health so that you don't get sick easily next is by
getting enough rest.After a full day of activity, you need to make sure you
have enough time to rest. You also have to calm your mind so you don't
get stressed easily and don't get sick easily. Adequate sleep is one of the
keys to a strong immune system. A study shows that people who sleep at
least eight hours each night for two weeks show that the body is more
immune to viruses and bacterial germs. Meanwhile, people who have less
than 6 hours per night will be 4 times more likely to catch a cold due to
viruses than people who sleep 7 hours or more.

3. Manage Stress Well

The way to maintain health so that you don't get sick easily next is that
you need to manage your stress well. Excessive stress can make you more
susceptible to disease because of your many thoughts. Stress has been
shown to weaken the immune system, making people susceptible to
disease. Cortisol helps fight inflammation and disease. The constant
release of hormones in people who experience chronic stress can actually
reduce the ability of these hormones. This can cause the body to become
inflamed and prone to disease. So one way to maintain proper body health
is to control stress.

4. Maintain Cleanliness

The way to maintain health so that you don't get sick easily next is by
keeping yourself and your environment clean. By maintaining the
 cleanliness of yourself and the environment around you, you can be awake
and avoid disease attacks. Some of the ways that you can apply to
maintain cleanliness are taking a shower every day, diligently washing
your hands before or after eating, or when you are going to be active,
besides that you also have to always cover your mouth and nose with a
tissue when coughing or sneezing.

QUESTION

1. A long-term commitment to maintaining or doing a number of things in order to support

bodily functions. Is the meaning of… ..?

A. Healthy habits
B. Healthy lifestyle
C. Sports
D. Healthy lifestyle
E. Nutrition

2. How to implement a healthy lifestyle….?

A. Lazy to exercise
B. Limp
C. Easily tired
D. Exercise regularly
E. Excess nutritional intake

3. Free time can be used for activities ……?

A. Jogging
B. Eat
C. Sleep
D. Listen to music
E. Play games

4. A healthy living environment includes several factors, namely environmental health and
health …….?

A. Group
B. Organization
C. Personal
D. Members
E. Society

5. The food elements needed must contain three groups, namely energy substances, building
substances, and …….?
 A. Regulatory substance
B. Iron
C. Zinc
D. Calcium
E. Potassium

6. Food substances that are necessary for the growth and development of the body are
called ....

A. Protein
B. Calcium
C. Nutrition
D. Carbohydrates
E. Minerals

7. Free time or time that provides an opportunity for someone to be free or not bound by a
task, job or obligation that must be done regularly. Called ....?

a. Time is short
b. Free Time
c. Free
d. Jogging
e. Rest

8. What is below that which is not part of the progress that must be achieved by everyone in
an effort to improve a healthy lifestyle is .......?

A. progress yourself as an individual

B. progress as a member of society
C. material progress
D. progress is born
E. Inner progress

9. Below that are not part of the feeling disorder resulting from an excessive and unhealthy
lifestyle are ...

A. Pleasure
B. envy
C. anger
D. A sense of sadness
E. A sense of disappointment

10. Environmental requirements for a healthy home, except ....

A. There is light
B. No ventilation
 C. No furniture
D. Air change
E. not damp

11. In the maintenance of foodstuffs, it is necessary to pay attention to the quality of the
materials to be selected and must meet the requirements, among others ....

A. Expensive and export quality

B. nice and interesting
C. nutritional value and fresh
D. Undamaged and safe
E. Packaged and cheap

12. In a healthy diet, there are three elements, namely ....

A. Food ingredients, how to process, and how to eat

B. Nutrition survey, nutrition education, and nutrition improvement
C. Providers, power builders, and power regulators
D. Physical health, increased nutrition, and giving vitamins
E. Food supply, food storage and disposal

13. Nutritional elements in food as a provider of energy are ....

A. Carbohydrates
B. Minerals
C. Liquid
D. Vitamins
E. Air

14. Physiologically healthy means ...

A. Hands complete
B. Complete legs
C. Complete ears
D. Hearing and mouth are functioning properly
E. The organs in the body function properly

15. One of the activities for health is ...

A. Works
B. Eat meatballs
C. Learn
D. Take a walk on the beach
E. School.

16. Efforts to restore physical fitness after doing activities are by ...
 A. Sports
B. Rest
C. Run
D. Swimming
E. Working

17. A good night's sleep or rest is ...

A. At least 2 hours
B. At least 3 hours
C. At least 4 hours
D. At least 6 hours
E. At least 10 hours

18. Quality sleep is

A. Sleep is not too long

B. Sleep wakes up a lot
C. Sleep well
D. Long sleep
E. Sleep all day

19. The following are not included the benefits of rest are ...

A. Releasing tired
B. Give the body the opportunity to form new strengths
C. Fostering freshness and strength
D. Lack of enthusiasm at work
E. Extend the life of body cells

20. Rest is as important as ... as a counterweight to health goals.

A. Learn
B. School
C. Movement activity
D. Wash hands
E. Sleep

ESSAY

1. Write down the benefits of rest is ……?

2. The following healthy living habits are available clean water, adequate air ventilation,
sufficient sunlight and ……?
3. Unhealthy behavior is dinner at 9 in the evening, breakfast rarely, bathing once a day
and… ..?
4. Ways to prevent disease from attacking the body include …….?
5. Physiologically healthy means ...
6. How are the efforts made to maintain personal health, namely ...?
7. Healthy drinking water is ……… ..?
8. Adequate rest here means ……… ..?
9. Write down the bad effects that can arise and be experienced by the body due to a hobby of
staying up late… ..?
10. How to keep the environment clean, namely… ..?

CHAPTER 4

NUTRITIONAL DISORDERS

A. Find words related to Nutritional Disorders

In general, malnutrition or malnutrition includes deficiency or excess nutrition that will
occur due to poor diet, unhealthy digestion, and also the level of activity of your little one.
The condition of malnutrition will have a negative impact on the development of your little
one, and is prone to causing various disorders and diseases. Stunting is a condition of sub-
standard height at a certain age which ultimately increases a person's risk of developing
diabetes, hypertension, and obesity. According to Ministry of Health of the Republic of
Indonesia (2013), prevalence of malnutrition in Indonesia in 2007 (5.4%), 2010 (4.9%), and
2013 (5.7%),while the target for the 2014 Millennium Development Goals (MDGs) was
 3.6%. So the prevalence of malnutrition in Indonesia is still below the target. The period of
the first two years of a child's life is a critical period, because it has experienced very rapid
growth and development. By therefore, the occurrence of malnutrition at that time can be
permanent and unable to recover even though nutritional needs in the next period are met
(Dinas Magetan District Health, 2013). Nationally, the prevalence of malnutrition and less in
children under five by 19.6%, which means 212 serious nutritional problems and lacking in
Indonesia is still a public health problem and is approaching high prevalence, while the target
of the Sustainable Development Goals (SDGs)
in 2019, namely 17%. Therefore, the prevalence of malnutrition and poor nutrition national
level should be reduced by 2.6% in the 2015 to 2019 period. The incidence of malnutrition
will cause the child's immune system to decrease and will be susceptible to infectious
diseases. Poor nutrition if not addressed quickly, it will affect the quality of the next
generation. Short-term impact of malnutrition on child development that is, the child
becomes apathetic, experiences speech disorders and disorders another development.
Meanwhile, experienced long-term impacts decrease in Intelligence Quotient (IQ) test score
by 10-13 points, decrease cognitive development, decreased sensory integration, impaired
concentration attention, impaired self-esteem and of course academic achievement in school .
Poor nutritional status in toddlers will cause a very high economic potential loss. Nationally,
the magnitude of the estimated economic potential lost as a result lack of protein energy
(KEP) in toddlers between 0.27% -1.21% of the product Indonesia's Gross Domestic Product
(GDP) or the value is between IDR 4.24 trillion-IDR 19.0 trillion.

B. Common Nutritional Disorders in developing countries and modern life

 Nutrition problems in Indonesia that are under control

A. Lack of vitamin A (VAD)
Vitamin A deficiency (VAD) is a nutritional problem in Indonesia that is commonly
experienced by children and pregnant women. in children deficient in vitamin A can cause
visual disturbances to blindness and increase the development of diarrhea and measles.
Meanwhile, vitamin Adeficiency pregnant women have a high risk of blindness or even death
during childbirth.
B. GAKI
lack of iodine or GAKI (Disorders Due to Lack of Iodine) is not the only cause of low
thyroid levels in the body. However, an iodine deficiency can cause an abnormal
enlargement of the thyroid gland, known as a goiter.
C. Anemia
Anemia is a condition when the body doesn't have enough healthy red blood cells to carry
oxygen to body tissues. This health problem is mostly found in pregnant
women with symptoms such as fatigue, weakness, pallor, irregular heartbeat and headaches.
to prevent anemia, pregnant women are advised to consume at least 90pil of iron during
pregnancy. iron in question is all iron consumption during pregnancy.
D. Undernutrition and over nutrition
1) Excess nutrition
Excess nutrition can generally make a child overweight or obese.Several diseases that fall
into the PTM category and are considered very dangerous are cancer, diabetes, hypertension,
stroke, cardiovascular disease and others.
2) Stunting
Stunting is failure to thrive in a child who develops over a long period of time. The problem
with stunting is not only a short body, but the quality of human resources is also lower, both
in terms of intellect and productivity.
Malnutrition or manultrasi is a serious condition that occurs when a person's food intake does
not match the required amount of nutrients.
 Malnutrition: not getting enough nutrients. this means that a person does not have sufficient
intake of protein, calories, vitamins, or minerals that he needs. the effects of malnutrition are
wasting, stunting, and underweight.
Over nutrition: getting certain nutrients in excess. excessive consumption of protein, fat or
calories can also lead to malnutrition. in this condition what occurs is excess body weight or
obesity

 Problems due to overnutrition, namely:

1. Overweight
is a condition when the child's body weight exceeds his height. children are said to be
overweight if the measurement results are in the range of values> 2 SD to 3 SD (Standard
Deviation).
2. Obesitas
causes of obesity, namely:
a. like to eat foods high in fat and calories.
b. lazy to move or move.
c. lack of sleep. result in hormonal changes that lead to hunger, and cravings for high-calorie
foods.
3. Copying and minimizing the Incidence of malnutrition
Factors causing malnutrition WHO states that many factors can cause malnutrition, most of
which are associated with poor diet, severe and recurrent infections, especially in
underprivileged populations.
Inadequate diet, and infectious diseases are closely related to general standards of living,
environmental conditions, the ability to meet basic needs such as food, housing and health
care (WHO, 2012). Many factors influence the occurrence of malnutrition, including
socioeconomic status, maternal ignorance about providing good nutrition for children, and
low birth weight.
To prevent malnutrition or kwashiorkor in children, provide food with a balanced nutrition.
Get enough carbohydrates, fats and protein. High-value sources of protein can be obtained
from animal products such as milk, cheese, meat, eggs, and fish.
There are also symptoms of malnutrition in children, namely:
Pale, thin, flatulence and loss of muscle mass in all four limbs
• The child looks often restless
• There is a growth disturbance including body weight and height
• Hair pulls out easily, looks dull, dries up, and changes color frequently
• There can also be changes in the skin, the skin becomes scaly, there are white and pink
patches with blackish edges
• The child will also suffer from anemia due to lack of nutrients such as iron and vitamin B
complex.
To overcome malnutrition or kwashiorkor, nutritional intake in the form of adequate calories
and protein is needed. However, the provision of these nutrients must be done gradually.
In the early stages, calorie intake should be given to meet energy needs without involving
protein intake first. If the calorie needs are fulfilled, then protein intake can be started.
Protein can be given from a low level which is gradually added.

how to minimize the incidence of malnutrition, namely:

1. eat a complete, calorie-packed and nutritious meal, not just high in calories.
2. eat little but often.
3. Eat snacks between large meals.
4. Drink drinks that contain calories.
A. Nutritional disorders experienced by developing countries and modern life
1. Less Protein Energy (KEP)
KEP (Protein Energy Deficiency) is one of the most important nutritional disorders in
Indonesia and other developing countries. The highest prevalence is in children under five,
mothers who are pregnant and breastfeeding. Patients with KEP have a variety of
pathological conditions caused by a lack of energy and protein in various proportions. As a
result of this deficiency, KEP occurs in mild to severe degrees.
The direct causes of KEP can be explained as follows:
 Infectious disease, Infectious diseases that can cause KEP, namely chicken pox, persistent
cough, tuberculosis, malaria, diarrhea, and worms, for example Ascaris lumbricoides worms
can provide absorption and utilization barriers of nutrients that can reduce body resistance
which is getting longer and goes unnoticed. will be the basis for the emergence of the KEP.
 Eat foodIt is often found in children aged 6 months to 5 years where at that age the body
requires very high nutrients, so that if the nutritional needs are not met, the body will use up
the nutrient reserves in the body, which results in the longer the reserves are running out. and
will cause deficiencies that cause changes in clinical symptoms.
 Energy requirements, The energy needs of each child are different. This is determined by the
body's basal metabolism, age, activity, physique, temperature, environment and health.
The energy a person needs depends on several factors, namely gender, age, physical activity,
and psychological conditions.
 Protein requirements, Protein is an important nutrient because it is closely related to life.
 Mother's level of education and knowledge, Parental education is one of the important
factors in the growth and development of children, because with good education, parents can
receive all information from outside, especially about good childcare practices.
 Parents' income and occupation levels, Adequate family income will support
children's growth and development, because parents can provide all the children's
needs, both primary, such as food and secondary ones.
 Great family member, The large number of children in families with sufficient
socioeconomic conditions will result in reduced attention and affection received by the
children, especially if the children are too close apart.
Preventing protein deficiency.To prevent malnutrition of protein energy, there are several
steps that need to be taken, namely: Ensuring that children get adequate food intake with a
balanced healthy nutritional pattern (containing carbohydrates, fats, proteins, vitamins,
minerals) throughout their growth period. Monitor child development periodically. If you
have an infection, go to the doctor immediately to get the right treatment.
2. Anemia
Anemia is a condition when the body lacks red blood cells from the normal number. It can
also occur when the red blood cells don't have enough hemoglobin. Hemoglobin is a
protein that is loaded with iron. Its job is to carry oxygen from the lungs throughout the body.
Hemoglobin also gives blood its red color. Causes of anemia because the body lacks red
blood cells. In the human body, there are several organs that are responsible for the
production of red blood cells, but the most important one is the bone marrow. Bone marrow
is a soft tissue found in the middle of the bones and produces blood cells that flow in the
body. The blood cells that are formed will last for 90 to 120 days before being removed by
the body naturally, either because they are old or damaged. This process is regulated by a
hormone called erythropoietin (EPO). The hormone EPO is produced in the kidneys and
signals the bones to make red blood cells. This means that people who have anemia
experience a disturbance in the process. It could be from insufficient red blood cell
production, excessive red blood cell destruction, or blood loss (bleeding).
Prevention An all with mthis can be done by eating foods rich in vitamins and nutrients,
including iron. Iron is found in red meats, beans, dark green leafy vegetables, and dried fruit.
In addition, it is also important to consume folic acid, which is found in oranges, bananas,
bread, cereals and pasta. Vitamin B12 is also important and can be found in dairy and soy
products. Finally, don't forget the vitamin C found in fruits. That way, you are less
likely to experience anemia.
3. Iodine Deficiency Disorders (IDD)
Iodine Deficiency Disorders (IDD) are a major threat to the health and development of
populations around the world, especially in pre-school children and pregnant women. The
problem of IDD requires serious attention because it is the most frequent cause of
preventable mental disorders and brain damage, where it can affect the low quality of human
resources. Iodine deficiency is caused by a lack of iodine intake in the food consumed. Most
adults need 150 mcg of iodine per day. Meanwhile, pregnant women need at least 220 mcg of
iodine per day, while breastfeeding women need 290 mcg of iodine per day.
To meet daily iodine intake, you can eat the following types of foods:
 Seaweed.
 Seafood (seafood), such as shrimp, shellfish and tuna.
 Iodized salt.
  Egg.
 Dairy products, such as yogurt, cheese and ice cream.
 Soy milk.
 Soy sauce.
 Dried prunes.
To prevent iodine deficiency, every day pregnant women can take a multivitamin containing
150 mcg of iodine or as recommended by a doctor. In addition, pregnant women need to
consume iodine-rich foods and include iodized salt in their daily food intake.
4. Vitamin A deficiency disorders
Vitamin A deficiency is the leading preventable cause of blindness in children and can
increase the risk of illness or death from infection. Pregnant women can also be at higher risk
of experiencing night vision problems (night blindness) and the risk of maternal death from a
deficiency of this vitamin.
The cause of vitamin A deficiency is Medical conditions related to vitamin A deficiency are
caused by insufficient intake of vitamin A in the body. Vitamin A can be obtained from
various food sources, namely from animal products and vegetables. In addition, the
consumption of vitamin A supplements can also be done under the supervision of a doctor.
Vitamin A deficiency can be prevented by consuming the recommended vitamin A rich
foods.
Certain diets that are usually recommended include the consumption of the following foods,
 Heart
 Beef
 Chicken
 Egg
 Milk
 Carrot
 Mango
 Orange
 Sweet Potatoes
 Spinach and other green vegetables
Eating fruit, at least 5 servings a day is highly recommended for good carotenoid distribution
for the body
5. Obesity
Obesity is a chronic condition due to the accumulation of fat in the body which is very high.
Obesity occurs because the intake of more calories than activities burn calories, so that
excess calories accumulate in the form of fat. If this condition occurs for a long time, it will
increase body weight to become obese. Causes of Obesity Obesity occurs when a person
consumes high-calorie foods and drinks without doing physical activity to burn these excess
calories. The unused calories are then converted into fat in the body, thus making a person
gain weight and eventually become obese. Other factors that cause obesity are:
 Hereditary or genetic factors
 Drug side effects
  Pregnancy
 Lack of sleep
 Increasing age
 Certain medical conditions or illnesses
Prevention of obesity, namely daily exercise, a healthy diet, and a long-term commitment to
monitoring what you eat and drink. Get regular exercise of 150 to 300 minutes of moderate
intensity activity a week to prevent weight gain. Moderately intense physical activity
includes brisk walking and swimming. Follow a healthy eating plan, with a focus on low-
calorie, nutrient-dense foods, such as fruits, vegetables and whole grains. Avoid saturated fat
and limit sweets and alcohol. Eat three meals a day with limited snacks. Monitor and study
the daily diet and always gain weight regularly and consistently. The process of losing
weight is not easy and short, and the adoption of a healthy lifestyle should not be temporary.
The most important thing is to have a mindset that a healthy lifestyle must be done
continuously, if you lose weight it is a bonus of a healthy body.
B. Undernutrition and Excess Nutrition
Inadequate nutrition: not getting enough nutrition. This means that a person does not have
sufficient intake of protein, calories, vitamins, or minerals that he needs. The effect of this
lack of intake is nutrition thin or wasting, stunting, and underweight. Malnutrition is also
known as malnutrition. As a result of Poor nutrition can lead to serious health problems,
ranging from stunting, diabetes, to heart disease.
The characteristics and symptoms of malnutrition. In someone with extreme malnutrition, the
physical appearance will be very obvious. However, in general, the following are symptoms
of malnutrition:
 Unintentional weight loss. Losing 5-10% of body weight within 6 months is a
major sign of poor nutrition.
 Low body weight, people with a body mass index (BMI) below 18.5 kg / m2
are at risk of malnutrition. (BMI is the ratio between body weight (kg) and
height (m) squared)
 Lack of appetite for food and drink
 Feel tired all the time
 Feel weaker
 Often sick and takes a long time to heal
 Dry hair and skin
 In children, not growing as expected or not gaining weight as expected
In some types of malnutrition, there are typical symptoms shown. In cases of severe protein
deficiency, known as edema, the stomach will enlarge due to fluids trapped in the body.
Another type, namely marasmus, occurs when a lack of calorie intake causes muscle and fat
intake. Shrink drastically and wasting. Over nutrition: getting certain nutrients in excess.
Consumption of protein, fat or excessive calories can also lead to malnutrition. In this
condition, what happens is excess body weight or obesity. The main characteristics of excess
nutrition are overweight and obesity. However, excess body weight does not mean that
vitamin and mineral needs are met. This is because foods that are often consumed by people
with more nutrition are foods that are categorized as junk food. Although these foods contain
a lot of calories, they are actually not nutritious.
C. Reducing the occurrence of malnutrition or malnutrition
1. Malnutrition Prevention
It is better to prevent, than to cure" may be the correct term for addressing
malnutrition. Prevention must be a top priority for you to do so that no family member
becomes malnourished in the future. For that, understand the following prevention methods:
Understand the causes of malnutrition. Malnutrition occurs due to lack of nutrients from food
or drink consumed. These deficiencies include deficiencies of carbohydrates, fats, vitamins,
minerals and other nutrients. This nutritional deficiency can be caused by an unbalanced diet,
eating too little, and lack of absorption of nutrients in food by the body's organs.
Learn the factors that cause malnutrition. The first factor is age. Adults, such as adolescents,
the elderly, or pregnant women, need more nutrients from food than children. For this reason,
these people are more prone to contracting the malnutrition. Other factors that must be
considered are surgery, trauma, and chronic diseases which can also cause malnutrition.
People taking medication are also at high risk of developing malnutrition. Identify all
symptoms of malnutrition. In preventing malnutrition, understanding the symptoms of
malnutrition can be very helpful. Some of the symptoms of malnutrition that you can
recognize include fatigue, lack of appetite, difficulty concentrating, drastic weight loss,
depression, a thinner body, and more prone to illness.
Get enough nutrition in every meal. The food you consume must be full of nutrients that can
help shape and maximize the work of the body's organs. With these nutrients, you will
be more excited to do activities and improve your health and endurance.
2. Management of Malnutrition
Apart from taking precautions, you also need to know how to treat and apply when
malnutrition occurs so as to minimize the risk of death caused by malnutrition. Some of the
actions you can take include:
Replace your nutrition with the right foods. When malnutrition occurs to you or your baby,
understand that malnutrition can be eliminated by providing proper food intake. Foods that
contain carbohydrates, protein, fruits and vegetables, and fats can be the right foods when
malnourished. It should be noted that all these foods must be cooked properly so that the
nutrients are not wasted.
Learn good eating habits and the necessary nutrients. As mentioned earlier, learning good
eating habits and what nutrients to eat can speed up the cure of malnutrition. Also, try to have
a balanced diet so that malnutrition does not occur again in the future. You must also pay
attention to eating hours so that the absorption of nutrients can be maximized.
See a doctor or diet consultant. If malnutrition is prolonged, refer immediately to a doctor or
diet consultant to get the right nutritional intake for your body and your baby. With proper
handling, the dangers of malnutrition can also be reduced in an appropriate manner.
Malnutrition is a big problem in several countries around the world. In fact, malnutrition is
one of the latent dangers of death for children under 5 years according to WHO. For this
reason, on this National Nutrition Day, let us care more about what we eat and what our
 families consume so that there are no more cases of malnutrition that occur in the world.
Your care matters to all.

QUESTION

1. The condition of sub-standard height at a certain age which ultimately increases a person's
risk of developing diabetes, hypertension, and obesity. Called… ..?
A. Anemia
B. Diabetes
C. Stunting
D. Diarrhea
E. Sluggish
2. Impaired vision to blindness and increased progression of diarrhea and measles are the result
of vitamin deficiency… ..?
A. Vitamin A
B. Vitamin B1
C. Vitamin C
D. Vitamin D
E. Vitamin K
3. Lack of iodine can cause abnormal enlargement of the thyroid gland, known as …….?
A. Diabetes
B. Kidney
C. Cancer
D. Blind
E. Goiter
4. Feeling tired, weak, pale, irregular heartbeat and headaches. Is a symptom of ……?
A. Kidney
B. Anemia
C. Diabetes
D. Cancer
E. Diarrhea
5. Pale, thin, convex stomach, and loss of muscle mass in all four limbs. The child looks often
restless. Growth disturbances including body weight and height are a symptom of… ..?
A. Nutritional science
B. Cancer
C. Anemia
D. Poor nutrition
E. Healthy lifestyle
6. Not getting enough nutrition. this means that a person does not have sufficient intake of
protein, calories, vitamins, or minerals that he needs is called ……?
A. Inadequate nutrition
B. Poor nutrition
C. Anemia
 D. Diabetes
E. Kidneys
7. The following effects of malnutrition are except…?
A. Diabetes
B. Anemia
C. Stunting
D. Cancer
E. Kidneys
8. Like to eat foods high in fat and calories, lazy to move or be active is one example of a
disease….?
A. Kidney
B. Obesity
C. Liver
D. Heart
E. Anemia
9. The condition when the child's body weight exceeds his height. Called… ..?
A. Kwashakor
B. Stunting
C. Diarrhea
D. Overweight
E. Poor nutrition
10. Lack of iodine can cause abnormal enlargement of the thyroid gland, known as ……?
A. Goiter
B. Stunting
C. Obesity
D. Cancer
E. Lungs
11. Causes visual disturbances to blindness and increases the development of diarrhea and
measles. Is a vitamin deficiency….?
A. Vitamin B
B. Vitamin C
C. Vitamin B3
D. Vitamin A
E. Vitamin B complex
12. Another name for vitamin A is….?
 FGA
 KVA
 CIA
 GTA
 MMA
13. If a pregnant woman who is deficient in vitamin A has a high risk of experiencing …….?
A. Stunting
B. Anemia
 C. Liver cancer
D. Ambient
E. Blindness or death
14. Excess nutrition in general can make a child gain weight… ..?
A. Lack of weight
B. Being overweight
C. Sluggish
D. Limp
E. Dizziness
15. Diseases that fall into the PTM category and are considered very dangerous are….?
A. Anemia
B. Breast cancer
C. Hypertension
D. Heart
E. Skin disease
16. Wasting, stunting, and underweight. Is a disease caused….?
A. Anemia
B. More nutrition
C. Obesity
D. Hypertension
E. Malnutrition
17. Many factors influence malnutrition, including….?
A. Excess food
B. Balanced nutritional value
C. Socio-economic status
D. Cultural status
E. Environmental factors
18. To prevent malnutrition or kwashiorkor in children, namely ……?
A. Give food with balanced nutrition
B. Little fat
C. Food is not fresh
D. Withered
E. Rotten
19. Milk, cheese, meat, eggs, and fish. Rich source of protein… ..?
A. Low
B. Moderate
C. Minimal
D. Maximum
E. Height
20. To overcome malnutrition or kwashiorkor, nutritional intake in the form of adequate calories
and protein is required. However, the nutrition must be done….?
A. Direct
B. Gradually
 C. Routine
D. Rarely
E. Not on time

ESSAY
1. The amount of energy needed by the body in a state of rest, both physically and spiritually is.
2. The study of the effect of food in relation to health is….?
3. Signs of kwashiorkor disease in toddlers are ....?
4. Another name for Iodine deficiency is ....?
5. The consequences if someone is deficient in Vitamin A will cause ....?
6. Goiter is caused by… ..?
7. Why do pregnant women easily experience dizziness and weakness in their bodies due to….?
8. As a reaction to infection, namely …….?
9. Infectious diseases can interfere with metabolism causing hormonal imbalances and… ..?
10. Infectious diseases that attack children can interfere with the absorption of nutritional intake,
thus encouraging malnutrition and….?

CHAPTER 5

PROGRAM PLANNING ABOUT ENGLISH PARTY

A.  Arrange Balanced Diet for adult

Adjusting diet based on age Each person's nutritional needs are different. Regulating
a healthy diet based on age is important so that you are not susceptible to disease.
Everyone certainly wants a healthy and strong body. However, many people do not
pay attention to the intake they eat. Though food can greatly affect the health of the
 body. It should be noted that nutritional needs change with age, so regular dietary
adjustments are required. Here set the diet based on

age levels that you can apply in everyday life:

1. Age 20 years

In your 20s, the challenge is to maintain a healthy diet with significant lifestyle
changes improving. For women, growth has stopped at this age but bone mass
continues to increase until the age of 30. In order to support healthy bone
development, here's a diet that should be applied:

 Consume three calcium-rich foods per day, such as milk or low-fat dairy products

 Get adequate vitamin D intake

 Limit caffeine to no more than 2-3 cups per day

 Reduce or eliminate the habit of drinking alcohol and smoking

Meanwhile for men, increasing muscle mass and physical performance is a priority at
this age. No wonder, if it is possible to take nutritional supplements that are rich in
protein. However, even if you focus on protein, don't forget to eat fruits and
vegetables.

2. Age 30 years

In your 30s, whether working in an office or working at home sometimes has a

stressful effect that can lead to a change in appetite from normal. This unhealthy diet
can certainly have a negative impact on the body. Apply the nutrition balanced plate
rules every day.

  Reduce intake of fat and salt because it can trigger hypertension and
cholesterol.

  Consume foods rich in iron, calcium and fiber but not in excess.

  stay physically active and get adequate rest.

3. Age 40 years

In your 40s, you should continue your healthy habits and eat nutrient dense foods.
This is done to maintain the performance of the brain and body, maintain a healthy
weight, and prepare for aging. Therefore, it is better to increase your intake of
nutrient-dense foods, such as whole grains, nuts, legumes, healthy oils, and lean
 protein. In addition, you should consume more antioxidant-rich vegetables and fruits.
To keep the body healthy, eat foods that are high in:

 Betakaroten, such as carrots, dark green leafy vegetables, sweet potatoes,

pumpkin and cantaloupe

 Lutein and zeaxanthin, such as spinach, kale, mustard greens, and dandelion
greens

 Lycopene, such as tomatoes, watermelon, guava and grapefruit

 Vitamin E, such as nuts, seeds, shellfish, and fish

 Vitamin C, such as bell peppers, broccoli, cabbage, kiwi, oranges, strawberries,

and pineapple

Not only that, reduce consumption of unhealthy intake, such as refined carbohydrates,
salt, red meat and alcohol.

4. Age 50 years

In your 50s, hormonal changes can lead to unwanted weight gain, loss of bone
density, and changes in digestion and metabolism. Eating more plant-based foods is
also necessary because they can fight an increased risk of chronic disease. The food
things that need to be regulated are

 to consume 20-30 mg of protein which is good for bone and muscle health. These
are obtained from nuts, seeds, eggs, fish, poultry, and low-fat dairy products.

 requires intake of soluble fiber which can help reduce bad cholesterol,

 control blood sugar, and increase good bacteria in the intestine.

 Intake of soluble fiber, including figs, oranges, edamame, sweet potatoes, wheat,
hazelnuts, black beans, and sunflower seeds.

 Magnesium is also an essential nutrient to help regulate blood pressure, maintain

strong bones, and protect against insulin resistance. these nutrients from pumpkin
seeds, spinach, and radishes.

 Potassium contained in green leafy vegetables is also needed to reduce high blood
pressure.

 calcium intake is very good for bone health at this age. such as fortified milk,
yogurt, cheese, kefir, radishes, bok choy, tempeh, and tofu.
5. Age 60 years

In your 60s, your immune system becomes weaker, making you prone to illness. In
addition, the body takes a long time to heal infections and inflammation, chronic
diseases, such as type-2 diabetes, heart disease, cancer, Alzheimer's disease,
rheumatoid arthritis, and chronic kidney disease, to reduce it through following a
plant-based diet or eating a plant-based diet. Mediterranean diet

 reduce processed food and meat.

 Increase your intake of omega-3s which can help suppress inflammation in the
body.

 replace saturated and trans fats using healthy fats such as olive oil, walnuts,
pumpkin seeds, and avocados.

 Choose foods with a low glycemic index such as whole wheat bread, quinoa, and
legumes to help control appetite and blood sugar.

Balanced nutritional pattern

No matter your age, you should follow the 10 guidelines for balanced nutrition as:

1. Get used to eating a variety of staple foods

2. Limit consumption of sweet, salty and fatty foods

3. Get enough physical activity and maintain an ideal body weight

4. Get used to eating side dishes that contain high protein

5. Wash hands with soap under running water

6. Get used to breakfast

7. Get used to drinking enough and safe water

8. Eat lots of fruits and vegetables

9. Make it a habit to read labels on food packaging

10. Be grateful and enjoy a variety of foods

B. Table Setting

Table setting is a series of activities to arrange and equip the dining table with food
utensils according to the type of dish to be served to increase waiter work efficiency
and customer comfort. Table setting is used for formal or special dining events.
Table setting is a series of activities to cover the table using ready-to-use equipment.
Before carrying out the process of closing the table, some supporting equipment must
be prepared, namely:

 A set of chairs and a table.

 Linen, namely Moulton, Table Cloth, and Napkin.

 Silverware or cutleries (metal utensils, such as spoons, forks, and knives)

 Chinaware (porcelain utensils, such as cups, plates, bowls, etc.)

 Glassware (utensils made of glass)

 6.Table accessory (salt & amp; pepper shaker, flower vase, table number, ashtray,
and sugar bowl)

How to Set Up the Table:

Here are detailed instructions on how to set the table properly for three different
situations, from casual family dinners to formal dinner parties.

1. How to set up a basic dining table (basic)

If you prepare a variety of things for daily dinner or weekend breakfast, want to know
how to set the table properly. For casual occasions, one only needs a basic table
setting which includes: a placemat, cutlery (fork, knife, and spoon), dinner plate,
water glass, and napkin.

2. How to Set a Casual Dining Table (Casual)

Knowing how to set up a casual table will come in handy when tasked with knowing
how to set up an informal table for get-together or casual dinner parties. Basically,
basic table settings and casual table settings are almost identical, but in casual table
settings, there are the addition of soup bowls and dinner plates.

As a general rule, decide which glass, cutlery, and cutlery to use. If you don't have a
salad, all you need to fix is a fork for dinner. If you only serve one type of drink, you
may not need another glass, but we usually provide a minimum of 2 glasses for the
main drink and plain water. And if there's no soup, ignore the soup bowl and spoon.

3. How to Set Up a Formal Dining Table

If you're having an elegant and formal dinner party, set the table for a three course
meal. Real Simple home editor Stephanie Sisco says the biggest difference between a
casual table and a formal table is the use of a charger plate. A formal table setting
 includes many tableware including: tablecloth, charger plate, dinner plate, soup bowl,
salad plate, bread plate, napkin, salad fork, dinner fork, knife, soup spoon, butter
knife, dessert spoon, water glass, wine glasses and other drink glasses.

The charger plate holds the place for the dinner plate, and is removed after the salad
so that the dish is never empty. If you don't want to clear the table after soup and take
out the dinner plate, you can put the dinner plate on the charger plate.

How to do Table setting:

4. Adjust the position of the table and chairs as best as possible

5. install moulton, table cloth, and slip coth

6. place the folwer va right in the middle of the table

7. put the salt and paper shaker behind the flower vase, and the table number in
front of the flower vase faces the door so that it looks like guests

8. Place the dinner plate or show plate in the middle of the table side with a distance
of approximately 2cm from the edge of the table

9. Place the cutleries at a distance of approximately 1cm from each other

10. Place the goblet glass on top of the dinner knife at a distance of approximately c

11. put the neat guest napkin.

12. The location of the tableware is adjusted to the order of the food

C. Additional Program

• Diet Tips for a Healthy Diet

The key to a healthy diet is to balance the number of calories consumed with the
number of calories expended. In addition, a healthy diet is also carried out by
complementing the body's nutritional needs, such as protein, carbohydrates, fats, and
various vitamins and minerals. Recommended Daily Calorie Intake When the number
of calories consumed exceeds the body's required limit, obesity. because calories that
are not absorbed by the body are stored as fat. Therefore, the amount of your daily
calorie intake must be balanced to maintain a healthy body. Each person's calorie
needs also vary depending on age and gender.

The following are recommendations for daily calorie intake based on age according to
the Ministry of Health of the Republic of Indonesia 2019:
• Children ages 1–6 years: 1,350–1,400 calories

• Children 7–9 years of age: 1,650 calories

• Youth: 2,000–2,500 calories

• Adults: 2,550–2,650 calories

• Pregnant and breastfeeding women: 2,850 calories

• Food Choices for a Healthy Diet

The choice of food and drink that is consumed is adjusted to the daily calorie needs.
For example, if you need 2,200–2,500 calories per day, meet your calorie intake from
170 grams of protein from eggs, fish, meat, and tofu and tempeh. When consuming
fast food or packaged food and beverage products, you can see the number of calories
that are usually listed on the product packaging label. In general, there are several
food choices that can be made when undergoing a diet for a healthy diet, namely:

1. Vegetables, such as spinach, potatoes, mushrooms, sweet potatoes, mustard

greens, and carrots

2. Fruits, such as mangoes, bananas, avocados, and apples

3. Whole grains, such as wheat, whole wheat bread, oatmeal, and brown rice

4. Milk and low-fat dairy products, including yogurt and cheese

5. Sources of protein, including seafood, poultry, eggs, meat and nuts

6. Healthy oils, such as coconut oil and olive oil

Avoid skipping meals

Postponing or skipping meals, especially breakfast can make the body lack energy.
The habit of not having breakfast can also cause the body to lack certain nutrients, for
example protein, calcium, magnesium, zinc, vitamin A, vitamin C, and folate.

Eat when you feel hungry

 You are advised to eat when hunger begins. Thus, the portion of the meal will be
more controlled and full quickly. Avoid eating or snacking when you are very hungry
or when you are anxious or stressed. If A eats in this situation, the urge to overeat will
be higher, so it will be difficult to regulate the portion of food and the type of food
consumed. As a result, weight will be difficult to control.

Limit snacking habits Routinely eating nutrient-rich foods can meet daily calorie
needs and avoid snacking habits. If you want to supplement your meal with snacks,
eat smaller portions. Avoid or limit snacks that are too sweet or contain high salt,
such as candy, fried foods, and packaged chips.

Basically, the diet for a healthy diet above is good to do to maintain your health
condition. However, if you have certain diseases, such as hypertension and diabetes,
it is better to consult a nutritionist to determine a healthy and appropriate diet for your
condition.

Foods to Avoid When Following a Healthy Diet In undergoing a healthy diet, it is

necessary to limit the consumption of foods that contain lots of salt, saturated fat or
cholesterol, and added sugars. This is because the habit of consuming these foods can
cause obesity and increase the risk of heart disease and type 2 diabetes.Table salt or
salt in packaged foods contains sodium. The right level of sodium for consumption is
2.3 grams per day or the equivalent of 2 / 3 teaspoons of salt. For the consumption of
added sugar or artificial sweeteners and saturated fat, it is recommended that no more
than 10 percent of the total calories needed by the body is recommended. Some foods
that are high in saturated fat are cheese, sausage, ribs, chicken skin, and processed
meats.

 Healthy Diet at Parties

Party invitations have indeed become part of today's social life. Not only big parties
such as weddings or birthdays, but community gatherings are now regularly held.
Relax, no need to torture yourself by refusing all the dishes at the party. With tricks
can eat well

1. Don't come on an empty stomach. Have an apple or drink lots of water before your party.
With a full enough stomach, the desire to eat will be easier to control.

2. Fill 3/4 plates with appetizers such as salads and pieces of fruit and vegetables as
appetizers.

3. Choose other menus that "spoil the tongue", but try not to eat foods made from red meat
such as beef and mutton, as well as processed meat foods such as sausages or burgers. If
 available, it's better to choose foods made from fish, seafood, or chicken, or take enough
red meat just to “satisfy the tongue.” You can eat foods that contain nuts or vegetables that
are rich in vegetable protein. Eating vegetable protein will make the stomach feel fuller
for longer.

4. Not only food, you need to be selective in choosing drinks. At parties, usually served soft
drinks. This needs to be avoided because it contains high sugar levels. Instead, choose a
drink with a lemon wedge or fruit juice.

5. Chew food well, enjoy the aroma and taste of the food you eat. Chewing food long
enough will help reduce appetite.

6. Use the time to chat. Spend time at the party chatting and socializing with your hosts and
friends. Thus the focus is not only on the dishes available at the party.

 Maintain personal hygiene and exercise regularly

There are several other things that you also need to plan every day, namely
maintaining personal hygiene by regularly washing your hands and regular physical
activity to maintain a healthy body weight. Although not related to nutritional intake,
these two things are still very closely related to your nutritional status. Health
problems, such as viral and bacterial infections, to diseases related to a sedentary
lifestyle (obesity, heart disease, to diabetes), can endanger the health of the body. If
you are already sick, your appetite can drop dramatically. Reduced food intake
prevents the body from getting enough of the nutrients it needs. A person suffering
from malnutrition will be at risk of infection because of decreased immune system.
This then affects your overall nutritional status.

7. Tips for Applying a Balanced Diet for a Healthy Life:

 Carbohydrates as the Main Source of Energy.

 Selection of the Right Protein.

 Occasionally Complete with Fat.

 Vitamins and minerals as nutritional supplements.

 Don't Forget Your Fiber Intake.

 Adjust to Daily Calorie Needs.

 Adjust food according to gender and age.

 Pay attention to cooking.

  Limit Eating Instant Foods.

 Always include water.

QUESTION

1. A menu consisting of various kinds of food in appropriate amounts and proportions, so as to

meet one's nutritional needs for the maintenance and repair of body cells and the process of
life and development is called….?
A. Healthy lifestyle
B. Healthy food
C. A balanced diet
D. Balanced menu
E. Balanced nutrition
2. How many calories are needed for energy in adults….?
A. 1700-2250
B. 1,200-2200
C. 1,000-1500
D. 2,000-2500
E. 2.200-3000
3. Energy demand in adults has decreased by …… every 10 years
A. 2%
B. 3%
C. 4%
D. 5%
E. 6%
4. The need for carbohydrates as the main energy source in adulthood (±) …… of the total
energy input.
A. 45%
B. 46%
C. 47%
D. 48%
E. 50%
5. Sources of dietary carbohydrates are: rice, wheat, tubers, corn….?
A. Fat
B. Carbohydrates
C. Sugar
D. Protein
E. Folic acid
6. Protein Adequacy of adult protein is 48 - 62 g / day for women and men… ..?
A. 50-51 g / day
B. 51-52 g / day
C. 53-55 g / day
D. 55-66 g / day
E. 66-79 g / day
7. Protein requirements in adulthood are 50-60 g per day or about…. of the total energy input.
 A. 11%
B. 12%
C. 13%
D. 14%
E. 15%
8. Various sources of protein: Red meat, milk, tempeh and ……?
A. Know
B. Potatoes
C. Nuts
D. Tomato
E. Chili
9. The need for fat in adults should not exceed ...?
A. 599 Kcal
B. 600 Kcal
C. 610 Kcal
D. 620 Kcal
E. 630 Kcal
10. High consumption of dietary fat tends to increase blood lipid levels which increase the risk of
disease… ..?
A. Kidney
B. Heart
C. Lung infection
D. Inflammation of the brain
E. Coronary heart
11. As a salt reserve that dissolves and controls the composition of body fluids and as a base for
enzymes and proteins. Is a function ....?
A. Protein
B. Fat
C. Carbohydrates
D. Minerals
E. Vitamins
12. Calcium for adults is… ..?
A. 500-600
B. 600-700
C. 700-800
D. 800-900
E. 900-1000

13. The total amount of iron in an adult's body is about 3.5 g, of which 70 percent is in… ..?
A. Kwashiorkor
B. Maramus
C. Hemoglobin
D. Heart
E. Lungs
14. The arrangement of food that a person uses or uses for meals or for a day. Called… ..?
 A. Menu
B. Balanced menu
C. A balanced diet
D. Balanced nutrition
E. Carbohydrates
15. Healthy food is ...
A. Foods that contain saturated fat
B. Food that tastes good
C. Foods that contain minerals
D. Foods with balanced nutrition
E. Good food
16. What are the names of foods that are low in nutrition and rich in substances that are not
needed by the body?
A. Fast Food
B. Food that tastes good
C. Snack
D. Foods that contain minerals
E. Junk Food
17. Which one is not included in the junk food class?
A. Burger
B. Pizza
C. Soda
D. Salad
E. Cake
18. What follows is not a food nutrient….?
A. Fruits and vegetables
B. Carbohydrates
C. Protein
D. Fat
E. Vitamins
19. The following are nutrients that function for energy, except ...
A. Fat
B. Vitamins
C. Protein
D. Carbohydrates
E. Fiber

20. According to its function, carbohydrates function as .....?

1. Regulatory substance
2. Balancing agent
3. Energy substance
4. Building substance
5. The substance is balanced
ESSAY
1. How much mineral calcium is needed for adult men….?
2. Play a role in the metabolism of carbohydrates into energy such as: vitamin A, vitamin B1,
vitamin B2, and….?
3. Foods that contain large amounts of carbohydrates such as rice, cassava, bread and sago.
Called… ..?
4. One of the efforts to overcome the problem of iron deficiency is by ....
5. The basic message of balanced nutrition in the guidelines for balanced nutrition, among
others ....
6. Departments that are involved in improving family nutrition (UPGK) include ....
7. The purpose of the food and nutrition precautions system is to ....
8. Nutrition education in schools has the objectives, among others ....
9. The psychological aspects of learning and teaching in adults are not the same as in children
because they are in adults ....
10. The menu pattern that was developed from birth to… ..?

CHAPTER 6

FOOD AS LIFE’S

A. Vocabularies Related To Types Of Food And How To Prepare Certain Kinds Of

Food
In the sections below you'll find reading materials, vocabulary lists and fun quizzes to help
you learn lots of new words and phrases about food, cooking and eating out.

1. Cake: Kue
2. Chicken : ayam
3. Cooking: Memasak
4. Salt: Garam
5. Sugar: Gula
6. Egg: Telur
7. Flour: Tepung
8. Spice: Bumbu
9. Vegetable: Sayur-sayuran
10. Fish: Ikan
11. Bread: Roti
12. Banana : pisang
13. Apple : apel
14. Apple pie = pastel apel
15. Asparagus = asparagus
16. Bacon = daging babi
17. Beef = daging sapi
18. Beef stew = rebusan daging sapi
19. Biscuit = biscuit
20. Brine = larutan garam untuk pengawet
21. Boil = mendidih

A. Guide To Good Nutrition In Many Countries

United States of America

The nutritional guidelines in the United States are determined by the department of
Health & Human Services (HHS) and the U.S. Department of Agriculture (USDA) and are
reevaluated every five years to take into consideration any new, emerging scientific data. You
know that food pyramid we were all taught in elementary school? It's totally outdated—
and has been since 2011 when the government introduced a new model they call My Plate.

Set up like a plate, the latest nutritional guidelines emphasize the importance of
vegetables, grains, fruits, and protein, and dairy. Below is the breakdown of what they
specifically recommend for adult women, per day:

 2 1/2 cups of vegetables

 6 ounces of grains
 1 1/2 to 2 cups of fruit
 5 to 5 1/2 ounces of protein
  3 cups of dairy

The core recommendations for these healthy eating patterns are unchanged from previous
editions of the Guidelines, and continue to encourage Americans to consume more healthy foods
like vegetables, fruits, whole grains, fat-free and low-fat dairy products, lean meats, seafood,
other protein foods, and oils," the HHS's site reads. "They also recommend
limiting sodium, saturated and trans fats, and added sugars.

Japan

Over 6,000 miles away in Japan, the country's Ministry of Education, Science and
Culture, Ministry of Health and Welfare, Ministry of Agriculture, and Forestry and Fisheries all
had input as to what the nutritional guidelines should be, parlaying the information to citizens in
the form of a spinning top, which was meant to look like a popular traditional Japanese toy. At
the top of the, er, top are grain-based dishes such as rice, bread, noodles, and pasta. This is
followed by vegetable-based dishes, then fish, eggs, and meat dishes. Milk and fruit are at the
bottom. The "spinning" nature represents the importance of physical activity and
regular movement. The nutritional guidelines also emphasize the importance of staying hydrated
with water and tea. Below is a breakdown of the recommended food groups, per daily serving:

1. 5 to 7 servings of grains
2. 5 to 6 servings of vegetables
3. 3 to 5 servings of fish, eggs, and meat
4. 2 servings of fruit
5. 2 servings of milk

The spinning top is reminiscent of the Food Pyramid of yore. If your best life includes a diet
heavy on carbs, you may find yourself really thriving in Japan, where rice is served at virtually
every meal.

India

nutritional guidelines come via a food pyramid created by the National Institute of
Nutrition.;A balanced diet is one which provides all the nutrients in required amounts and proper
proportions. It can easily be achieved through a blend of the four basic food groups," the
dietary guidelines handbook for India reads. Those food groups are reflected in their food
pyramid. At the bottom are cereals, grains, legumes, and beans, which citizens are recommended
to "consume adequately." The second base of the pyramid consists of fruit and
veggies, which should be eaten "sufficiently." Meat and oils are recommended to be
consumed only moderately, and processed foods or anything high in sugar and fat should be
eaten sparingly. The guidelines also call out alcohol and tobacco from being healthy at all, and
also encourage exercise and physical activity. Below is a more comprehensive breakdown:

6. 50 to 60 percent of calories from carbohydrates, preferably complex carbs

7. 20 to 30 percent of calories from fats
8. 10 to 15 percent of calories from protein
In addition, a balanced diet should provide other non-nutrients such as dietary fiber, antioxidants,
and phytochemicals which bestow positive health benefits," the handbook says.

Argentina

Created by the Direction of Health Promotion and Control of Non-Transmissible

Diseases, under the Ministry of Health and supported by the Ministry of Social Development and
the Ministry of Agriculture, Argentina's nutritional guidelines are presented in the form of
a circle divided into six food groups. The most real estate in the circle goes to fruits and
vegetables. Legumes, cereals, potato, bread, and pasta are given the second biggest portion of the
circle, followed by dairy, meat, and fish, and then more oils, dried fruit, and seeds get smaller
portions. At the circle's center is water. Unlike the other regions detailed here, the only
specific guidelines Argentina has is to eat five to six servings of vegetables and fruit a day, and
to drink eight glasses of water per day. The servings for the other five food groups aren't
specified.

Australia

Australia is often heralded as a wellness haven and the country's nutritional

guidelines, led by a committee of The National Health and Medical Research Council and
leading nutrition experts, are far from complicated. Using a plate visual, five food groups are
recommended in this order: grains; vegetables and legumes; fruit; lean meats, poultry, fish, eggs,
tofu, nuts, and seeds; and reduced fat dairy products. Drinking plenty of water, using oils in
moderation, and limiting alcohol and processed foods are also part of the guidelines.

 Below is a more detailed look at the daily recs:

 5 servings of vegetables and legumes
 2 servings of fruit
 6 servings of grains
 2.5 servings of lean meats, poultry, eggs, tofu, nuts, and seeds, 2.5 servings of dairy

Unlike other regions, Australia links vegetables and legumes together and puts fruit in its own
category. You'll also notice that the biggest recommendations are for plant-based foods.

C. Creating Helthful Menu and Recipe

Not all recipes can be low in fat, salt and sugar – they wouldn’t be the same if they were.
These recipes still have a place in a balanced diet (everyone likes to indulge occasionally!), but it
is important that they are balanced with some healthy menu items as well. Often you can make a
recipe healthier with a few small changes which focus on these basic suggestions:

 Use more fruits or vegetables

  Use lean cuts of meat
 Use reduced-fat dairy products or less of the full-fat versions
 Change some or all of the grain products in your recipe from highly processed to more
wholegrain
 Prepare recipes as much as possible from scratch and reduce the amount of processed
ingredients
 Use cooking methods other than frying, especially deep-frying.

Below we go into detail around how to plan, create and modify recipes to make sure they
healthy, delicious, financially viable and achievable.

D. Memorizing Nutrition Guidelines From Many Countries

Food Guidelines by Country Dietary guidelines and food guides collected by the Food and
Agriculture Organization. Includes guides from countries in Africa, Asia and the Pacific, Latin
America & the Caribbean, North America, the Near East and Europe. Some regional guides
are also included. Canada's Food Guide to Healthy Eating The Food Guide translates the
science of healthy eating into practical food patterns and is designed to help Canadians make
wise food choices. Dietary Guidelines for Australian Adults Dietary guidelines issued by the
Australian government and based on the principles of good nutrition, ecological sustainability
and equity. Dietary Guidelines for Adults in Greece (PDF|170 KB) Discusses food-based dietary
guidelines for Greeks and the scientific evidence for them. Dietary Guidelines for Children and
Adolescents in Australia Dietary guidelines for infants, children and teens issued by the
Australian government with the goal of improving health and reducing diet-related diseases.

Finnish Nutrition Recommendations

Nutrition recommendations issued by the Finnish government with the goal of defining
appropriate nutrient intakes consistent with good health for various population groups. Healthy
Diet Pyramid, Singapore Guide to healthy eating issued by the Singapore Government. Diet,
Nutrition and the Prevention of Chronic Diseases: Report of a Joint WHO/FAO Expert
Consultation This report reviews the burden of diet-related diseases around the world as well as
regional food consumption patterns. It provides recommendations regarding the role of diet and
physical activity in the prevention of disease.

QUESTION

1. Healthy food that is safe for consumption needs to be cooked with sufficient internal
temperature… ..?
A. Moderate
B. High
C. Warm
 D. Cold
E. Intermediate
2. For all cuts of beef, veal and lamb, a temperature of….?

A. 60C
B. 61C
C. 62C
D. 63C
E. 64C
3. For all poultry including chickens and ducks. It takes a temperature of…?
A. 70 C
B. 71 C
C. 72 C
D. 73 C
E. 74 C
4. When finished using the thermometer, immediately wash the thermometer with water to
prevent… ..?
A. Cross contamination
B. Cross conciliation
C. High contamination
D. Moderate contamination
E. High cross contamination
5. List of temperatures required to cook various healthy foods namely 63 C, 71 C and…?
A. 72 C
B. 74 C
C. 76 C
D. 78 C
E. 80 C
6. The steps for serving healthy food that we need to know, namely… ..?
A. Buy fancy equipment
B. Using expensive equipment
C. Cleaning Food and tools
D. Using advanced tools
E. Food must be clean and have sophisticated tools
7. There are 3 types of stages of a dish, namely: Appetizer (appetizer), Main Course (main
course) and….?
A. Dessert (dessert)
B. Ice cream
C. Soup
D. Platting
E. Table manner
8. There are 4 types of meal times, namely breakfast, brunch, lunch and…?
A. Good day
B. Break
C. Dinner
 D. Candy like dinner
E. Night
9. My little sister and brother are very hungry, so I …… lunch for them.
A. Prepare
B. Wear
C. Kick
D. Throw
E. Mine
10. My mother is a tailor. She sews and makes….?
A. Foods
B. Chairs
C. Books
D. Clothes
a. Table
11. Candy is…, but honey is sweeter than candy.
A. Sweet
B. Salty
C. Honey
D. Smooth
E. Creamy
Text for number 12-20
A sandwich is a… (12) item, typically consisting of two or more slices of… (13) with one or
more fillings between them, or one… (14) of bread with a topping or toppings, commonly… (15)
an open sandwich. Sandwiches are a widely… (16) type of lunch food, typically taken to… (17)
or school, or picnics to be… (18) as part of a packed lunch. They generally contain a
combination of salad vegetables,… (19), cheese, and a variety of sauces or savory spreads. The
bread can be used as it is, or it can be coated with any condiments to enhance… (20) and texture.
They are widely sold in restaurants and cafes.
12. The correct answer is….?
A. Fetch
B. Smooth
C. Food
D. Salt
E. Sugar
13. The correct answer is….?
A. Bear
B. Bird
C. Beard
D. Break
E. Bread
14. The correct answer is….?
A. Ice
B. Slice
C. Nice
D. Need
E. Slide
15. The correct answer is…?
A. Familiar
B. Family
C. Brown
D. Popular
E. Known
16. The correct answer is….?
A. Dark
B. Park
C. Work
D. Fork
E. Fox
17. The correct answer is….?
A. Eaten
B. Beaten
C. Taken
D. Fasten
E. Breaking
18. The correct answer is… ..?
A. Cheat
B. Meat
C. Send
D. Beat
E. Seat
19. The correct answer is…?
A. Flour
B. Soup
C. Blur
D. Flavor
E. Salt
20. The correct answer is….?
A. Cafes
B. Lives
C. Life
D. Lies
E. Flies

ESSAY
1. Menu for breakfast (breakfast) can be divided into several types:
2. The lunch menu or lunch menu can be in the form of… ..?
3. The table d hotel menu for lunch usually lists three or four groups of dishes (courses)….?
4. The menu for tea time usually consists of light meals… ..?
5. The food groups listed to compile the “supper menu” are:
6. A banquet party that is usually held at certain times, outside the regular restaurant operations.
Called…?
7. Buffets can be divided into two groups based on the type of food served. That is …?
8. Intermittent meal time between lunch and dinner. Called ....?
9. This american breakfast menu is also called …… or the most complete and heaviest
breakfast menu (lots of calories).
1. The menu for English breakfast usually consists of

CHAPTER 7

CHEMICALS AND FOOD

A. Definition Chemical
Chemical berasal dari bahasa inggris yaitu artinya kimia atau kimiawi yg pengertiannya yaitu
KIMIA adalah suatu ilmu yang mempelajari mengenai komposisi,struktur dan sifat zat atau
materi dari skala atom hingga molekul,serta perubahan atau transformasi serta interaksi untuk
membentuk materi yang ditemukan dalam kehidupan sehari-hari.

Chemical comes from English, which means chemistry or chemistry, which means
CHEMISTRY is a science that studies the composition, structure and properties of substances or
matter from the atomic to molecular scale, as well as changes or transformations and interactions
to form matter found in everyday life .

 Vocabularies related to chemicals and food

Calcium : an element necessary for building strong bones

Calorie : a unit of heat; a measure of the energy in food

Carbohydrates : a group of nutrients that provide energy; sugars and starches

Chemistry : the branch of science that deals with the structure and properties of matter

Cholesterol : a waxy substance found in human tissues

Contamination : the mixing of unwanted materials in an experiment

Dance : to shake your butt!!!!

Deficiency : lack of a needed amount

Diabetes : a disease in which the body cannot process sugar efficiently, ew!!!!!!!

Fats : a group of nutrients that provide energy and building blocks for development of some
body systems

Food provides : us with important chemicals called nutrients, yummy!!!!

food label : a panel of nutritional information found on food packaging

food pyramid : a visual representation of U.S.D.A. recommendations for healthy food choices

Fructose : a sugar found naturally in fruits

Glucose : a sugar found in fruits and vegetables; the sugar is broken down to yield energy
in your cells

Insulin : a protein hormone that enables the body to use sugar

Gobble : to eat like a pig!!!!

Lactose : a sugar found in milk

Minerals : substances that work with vitamins, necessary for growth and development

B. Reading about chemicals and food

A chemical substance or chemical substance, which is also known as a pure substance is a form
of matter that has a constant chemical composition and characteristic properties. It cannot be
separated into components by physical separation methods, that is, without breaking chemical
bonds. Chemical substances can be chemical elements, chemical compounds, ions or alloys.
Food is a substance that is eaten by living things to obtain nutrients which are then processed
into energy. Carbohydrates, fats, proteins, vitamins, and minerals are nutrients in food that are
needed by the body. The liquid used for this purpose is often called a drink, but the word; food
can also be used. Food consumed by humans is called food, while food consumed by animals is
called feed. Food contains nutrients essential for health, but it may also include chemicals that
can increase risk of diseases. These chemicals can include pesticides, herbicides, fertilizers,
preservatives, artificial colors and flavors and industrially produced fats and sweeteners. All
these substances may appear on different food products. The Government authorities and Food
& Drug Administrative departments should be enforced certain guidelines and rules and
regulations on chemical application on food commodities . Food Classification Chemical
substances can play an important role in food production and preservation, and have a variety of
toxicological properties, some of which might cause effects in humans and animals. Usually,
these are not harmful unless we exposed to them for long along time and at high levels. Scientists
studied and advised to decision makers who regulate the use of chemicals in food or seek limit
their presence in the food chain. Most of us assumes that the industrial chemicals used in the
united states have been tested for safety. But sadly, this is not the case. Under current law, the
Toxic Substances Control Act (TSCA), the Environmental Protection Agency (EPA) has only
been able to require safety testing for a small fraction of the over 85,000 chemicals in commerce
today. Even worse, the EPA has banned or restricted only 5 chemicals, and despite enormous
advances in our scientific understanding of the connection between chemicals and disease
(TSCA statistical data of 1976). Results of this study found consistent evidence of serious health
risks such as cancer, nervous system disease and reproductive problems in people exposed and
consumption of chemical applied food. Similar research has licked exposures to pesticides to
increased presence of neurological disorders, Parkinson’s disease, childhood leukemia,
lymphoma, asthma and more.

C. Sharing how to minimize chemicals in food

TIPS TO AVOID TOXIC CHEMICALS IN FOOD:

1)   Limit canned food and plastic containers.

Glass, stainless steel and lead- free ceramic are great alternatives to storing food in plastic
containers. Canned food is one of our largest exposures to the toxic chemical BPA. But a study
conducted by the Breast Cancer Fund and the Silent Spring Institute found that families can
reduce their BPA levels by 60% in just three days by avoiding food packaging with BPA.
Download the top ten  canned foods to avoid wallet card.

2)   Avoid non-stick pans.

They may seem convenient, but be wary of non-stick pans. Most non-stick cookware is made
using PFOA – a toxic chemical linked to cancer and other health issues. Choose stainless steel,
cast iron or enameled pots and pans instead.

3)   Popcorn the old fashioned way.

Most microwave popcorn bags are lined with toxic perfluorooctanoic acid (PFOA). This possible
carcinogen shows up in french fry cups and pizza boxes as well. Try popcorn on the stove, or
easy microwave technique using a brown paper bag

4)   Filter your drinking water.

Remove common contaminants like arsenic and lead from your drinking water by filtering with
either a faucet unit or a water pitcher. Avoid buying plastic bottled water; instead, fill up a
stainless steel water bottle with filtered water.

5)   Buy organic when possible.

Check out the “dirty dozen” list before you head to the grocery store. And remember organic
doesn’t always have to be more expensive than pesticide-laden foods. Many farmers markets and
community supported agriculture programs have cost competitive, healthy produce.

6)   Avoid food dyes.

Many foods on the market contain food dyes, 90% of which are derived from petroleum. Some
studies show food dyes are linked to hyperactivity and other disturbed behavior in children. Use
this searchable database to find which synthetic dyes are used in your favorite foods. For more
information on food dyes download this factsheet here.

7)   Tell Congress to fix our broken laws.

Enough with this nonsense! Consumers shouldn’t have to bear the burden of avoiding toxic
chemicals. We need Congress to get tough on toxic chemicals. Contact Congress today to tell
them to update our laws on toxic chemicals. And then ask Congres to ban BPA in food
packaging here.
D. Giving suggestions about natural food additives
Food additives are substances added to foods to perform a range of specific function. Additives
may be natural, nature identical or artificial.

 Natural additives are substances found naturally in a foodstuff and are extracted from one
food to be used in another. For example, beetroot juice with its bright purple colour can
be used to colour other foods such as sweets.

 Nature identical additives are man-made copies of substances that occur naturally. For
example, benzoic acid is a substance that is found in nature but is also made synthetically
and used as a preservative.

 Artificial additives are not naturally present in foods and are made synthetically. An
example is azodicarbonamide, a flour improver that is used to help bread dough hold
together.

Why are they used?

Additives are used for a range of functions including:

 To maintain the nutrient composition of the food and to keep it safe to eat

 To make food look or taste better

 To extend the shelf and storage life of a food product

 To improve the nutritional composition of a product (e.g. increase the vitamin content
e.g. by adding ascorbic acid)

 Aiding in the processing and manufacture (e.g. emulsifiers, to help mix together
ingredients).

Food additives and function 

Food additives are normally grouped by their function. The main groups of food additives are
described below:

 Antioxidants – decreases the chance of oils and fats in foods from combining with
oxygen and changing colour or turning rancid. Rancid fats smell and taste unpleasant and
are a health risk. Antioxidants are also used in fruits, vegetables and juice to extend the
shelf life. Vitamin C (ascorbic acid) is one of the most widely used antioxidants (link to
vitamin C).
  Colours – are used to make food look more appetizing. During the processing of some
food, colour can be lost so additives are used to restore the original colour, for example
canned marrow fat peas. Colour additives can also be used to make the existing food
colour brighter, for example, enhance the yellowness of custard. Colours are either
natural (e.g. curcumin (E100) is a yellow extract of turmeric roots), nature identical or
artificial. Some colours are also vitamins (e.g. riboflavin and beta-carotene) and these are
the only colours allowed in baby food.

 Flavour enhancers – are used widely in savoury foods to enhance the existing flavour in
the food. Monosodium glutamate is an example of a flavour enhancer.

 Sweeteners – are either intense or bulk. Intense sweeteners (for example saccharin and
aspartame) are many times sweeter than sugar and so are only used in tiny amounts. This
makes them suitable for use in products such as diet drinks, which are very low in energy.
Bulk sweeteners (such as sorbitol and sucralose) have a similar sweetness to sugar so are
used in similar amounts to sugar in foods.

 Preservatives – are used to help keep food safe to eat for longer. Any processed food with
a long shelf-life is likely to include preservatives, unless another way of preservation has
been used, such as freezing, canning or drying. Traditional methods using sugar, salt and
vinegar are still used to preserve some foods.  

 Emulsifiers, stabilizers, gelling agents and thickeners – emulsifiers help mix together
ingredients like oil and water that would normally separate; stabilisers prevent them from
separating again. They are used in foods such as ice-cream. Gelling agents are used to
give foods a gel-like consistency, while thickeners increase the viscosity of foods.

How are they controlled? 

All additives are thoroughly assessed for safety before they are permitted for use, and they are
only then permitted to be used in a limited range of products and in certain amounts. These
amounts are based on an Acceptable Daily Intake (ADI) calculated by the European Food Safety
Authority (EFSA) from the results of safety tests. The ADI represents an amount that can be
ingested daily over a lifetime without appreciable health risk. Approved additives are given a
number and some are also awarded an ‘E’. An E shows the additive has been accepted as safe for
use within the European Union. Even when an additive has been approved, regular repeat testing
is required to maintain its status as ‘approved’. Food labels give information about most
additives present in the ingredients list, so that consumers can make informed choices. For more
information, click the link to the Food Standards Agency’s (FSA) website which has information
on additives currently allowed in foods and their E numbers.

Food additives and children’s behaviour Some parents report that artificial colours and
preservatives trigger hyperactivity in their children, although randomized controlled trials have
generally failed to demonstrate a link. However, a study published in 2007 (McCann D, Barrett
A & Cooper A et al.) suggested that mixes of certain artificial colours used in foods and
drinks together with the preservative sodium benzoate, are associated with hyperactivity in some
children, although it is not yet clear whether this is the cause of the hyperactivity..These artificial
colours are Sunset yellow (E110), Tartrazine (E102), Carmoisine (E122) Ponceau 4R (E124),
Quinoline yellow (E104) and Allura red (E129). Food and drink containing any of these six
colours must carry a warning on the packaging. This will say ‘May have an adverse effect on
activity and attention in children’.The FSA encourage manufacturers to work towards finding
alternatives to these colours. Some manufacturers and retailers have already taken action to
remove them. For more information click the link to the FSA’s advice.

QUESTION

1. Detergents generally contain the active ingredient acyl benzene sulfonate (ABS). The
function of ABS in detergents is ....
A. Prevents the re-adhering of dirt to the washed materials
B. Remove dirt on clothes
C. Whitens the washed cloth
D. Produce foam
E. Produce fuel
2. Toothpaste contains chemicals that function to strengthen tooth enamel. The chemical in
question is ....
A. Sodium Flourida
B. Baking soda
C. Baking soda
D. Sodium hypochlorite
E. Sodium benzoate
3. In the manufacture of food, coloring is added to make the food look more attractive.
However, often what is added is not food coloring, but textile dye or paint dye. The dangers
of using textile dyes in food for the body are ....
A. Cause genetic disease
B. Cause kidney disease
C. Cause cancer
D. Increase blood pressure
E. Disruption of the nervous system
4. In order for food ingredients not to quickly experience damage due to the oxidation process,
antioxidant chemicals are added to food. The antioxidant ingredients added to foods
containing fat are ....?
A. Sodium Benzoate
B. Propel error
C. BHT and BHA
D. Benzoic acid and gelatin
E. Lecithin and Calcium Acetate
5. Synthetic sweetener products commonly used by people with diabetes mellitus, namely
……?
 A. Sorbitol
B. Aspartame
C. Cyclamate
D. Sucrose
E. Lactose
6. Sodium hypochlorite is used as an ingredient….?
A. Fragrance
B. Sweetener
C. Preservatives
D. Cooling
b. Bleach
7. Banana aroma can be generated from the ingredients ....?
A. Isoamil Acetate
B. Sodium chloride
C. Amyl salicylate
D. Ethyl format
E. Ethyl butyrate
8. One of the chemicals contained in a soap is…?
A. Hexyl resinol
B. Calcium carbonate
C. Alkyl benzene sulfonate
D. Sodium palmitate
E. Sodium chloride
9. Insect repellent is also known as…?
A. Disinfectant
B. Insecticide
C. Herbicides
D. Fungicides
E. Chloride
10. The purpose of adding additives to food is…?
A. Preserving food
B. Getting bigger profits
C. Make a striking color
D. Accelerate decay
E. Dye that rots easily
11. Chinese restaurant syndrome is caused by consuming excess MSG. The symptoms that are
caused are ……?
A. Coughing and fever
B. Headache and weakness
C. Chest tightness, and dizziness
D. The heart beats fast
E. Excessive diarrhea

12. Synthetic dyes that give food its yellow color….?

A. Benzyl violet
B. Tartrazine
 C. Erythrosin
D. Sucrose
E. Indigo carmine
13. The substances contained in cigarettes that can cause lung cancer are…?
A. Caffeine
B. Nicotine
C. Frucrose
D. Theobromine
E. Tar
14. Substances that are included in psychotropic are…?
A. Marijuana
B. Opium
C. Amphetamines
D. Cocaine
E. Caffeine
15. The purpose of using preservatives in a number of foods is…?
A. Slows down oxidation which can spoil food.
B. Make food durable
C. make food more nutritious
D. to improve food quality
E. improve quality
16. Following are examples of additives in the form of artificial dyes that are allowed ....?
A. Green FCF
B. auranime
C. orange RN
D. metanyl yellow
E. Green Fn
17. Preservatives are used in the manufacture of food ingredients, because….?
A. facilitate the packaging in distribution
B. prevent certain chemical reactions in food ingredients
C. helps the process of growing various microorganisms in food materials
D. prevent food from being consumed within a certain period of time
E. prevents its defective quality
18. Artificial sweeteners that do not contain calories are recommended not to be consumed by
people with certain diseases who want to enjoy sweetness safely. these diseases include ....?
A. cancer
B. high blood pressure
C. diabetes mellitus
D. diabetes insipidus
E. kidneys
19. Monosodium glutamate (MSG) has a distinctive taste but its use must be limited. The
ingredients that can replace the taste of MSG are…?
A. Salt and pepper powder
B. sugar and acid
C. salt and acid
D. sugar and salt
 E. salt and sodium benzoate
20. Common effects that can arise from consuming tea are…?
A. Headache
B. frequent urination
C. Tingling hands and feet
D. blood pressure rises
E. Low blood pressure

ESSAY
1. Many people become addicted after drinking coffee, because of coffee….?
2. Fish is a type of food that has a high protein content. However, fish is easily rotten if it is not
processed immediately. The following is the right way to preserve fish is ....?
3. Psychological symptoms of people using opium are ....?
4. What should be done by someone who is already addicted to psychotropic substances is….?
5. The additives found in syrups in general are ...
6. The side effects of using cleaning agents are… ..?
7. Write down the natural coloring ingredients, namely…?
8. The chemicals used to preserve and preserve the color of the meat are…?
9. Synthetic additives when added to food can cause harm, because ....?
10. Monosodium glutamate, aspartame, and sodium benzoate respectively are….

CHAPTER 8
 FOOD SERVICES

A. Vocabularies related to food services

Every worker in the foodservice industry is expected to have a base-level understanding of

food service vocabulary to help them identify tools, responsibilities, rights, benefits, and
elements of their jobs. Fortunately, the United States Department of Labor lays out 170 of these
vocabulary terms in the "Occupational Handbook.

Terms included in this list are important for service industry workers because they help clarify a
common understanding of each element necessary to delivering excellent food service and also
lets employees know the legal means in which to discuss issues with particular elements of the
workplace or management staff.

The full list of essential vocabulary words for food service workers is as follows:

Addition Customers Maintain Retail

Alcoholic Demand Manage Room

Area Department Manager Run

Assist Diners Marketing Safety

Assistant Dining Meals Salads

Attendants Dishes Meat Sales

Baggers Dishwashers Menu Sandwiches

Bakers Drinking Merchandise Schedules

Bars Eating Move Section

Bartenders Employees Moving Select

Benefits Entry Nonfood Selection

Beverage Equipment Nonsupervisory Selections

Beverages Establishment Numerous Sell

Butchers Establishments Offer Selling

Cafeteria Fill Office Serve

Cafeterias Fillers O peration Service

Cash Fish Order Services

Cashiers Floor Orders Serving

Chains Food Oversee Shifts

Change Foods Package Shop

Checkout Fresh Patrons Smaller

Chef Groceries Perform Snack

Chefs Grocery Performance Specialize

Clean Group Place Specialty

Cleaning Growth Poultry Staff

Clerks Handling Premises Stock

Coffee Health Preparation Store

Company Hospitality Prepare Stores

Compared Hostesses Prepared Supermarket

Computer Hosts Preparing Supermarkets

Consumer Hourly Prices Supervisors

Consumption Hours Processing Supplies

Contact Increase Produce Systems

Convenience Ingredients Product Tables

Cook Inventory Products Tasks

Cooking Items Proportion Tips

Cooks Kitchen Provide Trade

Counter Kitchens Purchase Train

Counters Level Recipes Training

Courtesy Line Register Variety

Culinary Local Replacement Waiters

Customer Longer Required Waitresses

   Restaurant Workers

B. Cooking Method

Methods of Cooking

Here are the most basic cooking techniques to help you survive your first culinary year as a
university student.

Baking

This involves applying a dry convection heat to your food in an enclosed environment. The dry
heat involved in the baking process makes the outside of the food go brown, and keeps the
moisture locked in. Baking is regularly used for cooking pastries, bread and desserts.

Frying

This means cooking your food in fat – there are several variations of frying: Deep-frying, where
the food is completely immersed in hot oil Stir-frying, where you fry the food very quickly on a
high heat in a oiled pan Pan-frying, where food is cooked in a frying pan with oil; and Sauteing,
where the food is browned on one side and then the other with a small quantity of fat or oil.
Frying is one of the quickest ways to cook food, with temperatures typically reaching between
175 – 225ºC.

Roasting

Roasting is basically a high heat form of baking, where your food gets drier and browner on the
outside by initial exposure to a temperature of over 500F. This prevents most of the moisture
being cooked out of the food. The temperature is then lowered to between 425 and 450F to cook
through the meat or vegetables.

Grilling

This is a fast, dry and very hot way of cooking, where the food is placed under an intense radiant
heat. You can use various sources of heat for grilling: wood burning, coals, gas flame, or electric
heating. Before grilling, food can be marinaded or seasoned. A similar method to grilling is
broiling, where the heat source originates from the top instead of the bottom.

Steaming

This means cooking your food in water vapour over boiling water. For this, it’s handy to have a
steamer, which consists of a vessel with a perforated bottom placed on top of another containing
water. Steam rises as the water boils, cooking the food in the perforated vessel above.

Poaching

This involves a small amount of hot liquid, ideally at a temperature between 160 and 180F. The
cooking liquid is normally water, but you can also use broth, stock, milk or juice. Common foods
cooked by poaching include fish, eggs and fruit.

Simmering

This involves cooking liquid on top of a stove in a pot or pan. It should be carried out on a low
heat, and you will see bubbles appearing on the surface of the liquid as your dish cooks.

Broiling

Similar to grilling, the heat source comes directly from the top. You should be able to adjust your
oven setting to broiling, but be careful, as this cooking methods works quickly and your meal
could easily become burned. Favourite dishes for broiling include chicken, beef and fish.

Blanching

Here the food is part-cooked, and then immediately submerged in ice cold water to stop the
cooking process.All sorts of vegetables can be blanched, including green beans, asparagus and
potatoes.

Braising

First the food is sauted or seared, and then simmered in liquid for a long period of time until
tender. Pot roasts, stews and casseroles can be cooked in this way if they contain larger food
items such as poultry legs.

Stewing

Again, the food is sauted or seared first, and then cooked in liquid, but normally uses smaller
ingredients such as chopped meats or vegetables. Need some inspiration for using these
techniques? Take a look at our Student Recipes, filled with tasty dishes for you to try at
breakfast, lunch, dinner or any other time of day We also have lots of information and advice on
the different herbs and spices you can use in your cooking, how to keep your kitchen clean,
budgeting for food, healthy eating, and a checklist of handy utensils you might need.
 C. How To Cook

Water spinach is one of the favorite vegetables of the people of the country. This green
vegetable has a delicious and fresh taste. Usually kale is used as a side dish for rice, as fresh
vegetables and vegetables. Besides its delicious taste, kale also has good content for the body.

Water spinach is believed to help maintain eye health, treat skin, brighten skin, treat
anemia, and much more. In processing it, kale is very easy and practical. Just need kitchen
spices, such as garlic and shallots.

Cah oyster sauce kale.(Cah kangkung saus tiram)

Material:

 1 bunch of kale (siangi)

 2 spring onions (thinly sliced)
 Salt to taste)
 3 cloves of garlic (thinly sliced)
 Powdered chicken broth (to taste)
 3 pieces of cayenne pepper (sliced oblique)
 Sugar (to taste)
 Oyster sauce (to taste)
 Oil (to taste)

Cara memasak:

1. Saute the garlic and shallots. Enter the bird's eye chilies and kale, mix well.
2. Add salt, sugar and chicken stock to taste.
3. Pour a little water and oyster sauce.

D. Table Setting

Basic Table Setting

If you’re getting things ready for an everyday dinner or a weekend breakfast, you might want to
know how to set a table properly. For casual events, one needs just a basic table setting: a
placemat, cutlery (fork, knife, and spoon), a dinner plate, a water glass, and a napkin.

Basic Table Setting Instructions

1. Lay the placemat on the table.

2. Put the dinner plate in the middle of the placemat.
3. Lay the napkin to the left of the plate.
4. Place the fork on the napkin.

To the right of the plate, place the knife closest to the plate, blade pointing in. Place the spoon to
the right of the knife. (Note: The bottoms of the utensils and the plate should all be level.)

Place the water glass slightly above the plate, in between the plate and the utensils, about where
1 p.m. would be on a clock face.

Basic Table Setting Etiquette Tips

If you prefer, it is acceptable to set the napkin on top of the plate in a basic table setting, though
some think this can create a more formal feeling.Now that you know the basic table setting rules,
brush up on your table etiquette.

QUESTION

1. The implementation of supplying and processing, serving and selling food and beverages is
under the responsibility of… ..?
A. Food and Beverage division
B. Food and Beverage manager
C. Waiter
D. Food and Beverage service
E. Food and Beverage product
2. How to arrange / arrange, decorate and serve food using the right tools and provide service
when customers enjoy food at the dining table is the meaning of… ..?
A. Food arrangement and service
B. Food service
 C. Planning and food service
D. Food processing
E. Food presentation
3. The purpose of the arrangement and service of food is ……?
 Generating a spirit of patriotism
 Generating appetite
 Decreased appetite
 Heart rate weakens
 Pulse pressure weakens
4. The function of arranging and serving food is….?
A. Gives a bad impression
B. Gives the impression of lack of comfort
C. Garbage scattered around the place
D. Fulfilling guests' appetite to be satisfied with food and drinks
E. Discouraging the image and name of the restaurant
5. Basic Principles of Arrangement and Food Service except….?
A. Cleanliness
B. Conformity
C. Expensive
D. Center of attention
E. Balance
6. Department of food and beverage is divided into two major parts, namely ....?
A. Food service and food and beverages service.
B. Food production and food and beverages production.
C. Food production and food and beverages service.
D. Food production and food service.
E. Food and beverages service.
7. The person closest to the guest in the dining room / restaurant is called….?
A. Waiter
B. Helper
C. Singer
D. Presenter
E. Waiter
8. Arrangement comes from the word Tata which means ……?
A. Manage
B. Set up
C. Soiling
D. Singing
E. Tidy up
9. There are several kinds of tables used in restaurants, namely…?
A. Round, oval, square and rectangular tables
B. Round table, parallelogram, square and rectangle
C. Round, oval, square and rectangular tables
D. Round, triangle, square and rectangular tables. Round, square and rectangular tables
E. Round, square and rectangular tables
10. Food and Beverage service is divided into 4, namely except….?
 A. Restaurant
B. Bar
C. Boarding house
D. Baquet
E. Room service
11. Soup plate, is a sunken plate commonly used for daily meals at home in Indonesia or for
buffet purposes and for serving soup the diameter is… ..?
A. 20 cm
B. 21 cm
C. 22 cm
D. 23 cm
E. 24 cm
12. Flatware / cutlery is cutlery or serving utensils consisting of various spoons, forks and knives
made of the following materials except ……?
A. Silver
B. Ceramics
C. Stainless steel
D. Brass
E. Melamine
13. As a storage area for the tools needed during service and to facilitate the waiter's job is a
function of ……?
A. Warehouse
B. Store room
C. Bar display
D. Side board
E. Bar counter
14. The special small tray for placing and carrying payment notes for services is ……?
A. Round tray
B. Oval tray
C. Bill tray
D. Square tray
E. Cash bill
15. The stroller used to prepare food in a restaurant is… ..?
A. Gueridon
B. Tray
C. Trolly
D. Chaving dish
E. Table stove
16. The method of cooking food ingredients in the oven with heat from all directions. Is
called ....?
A. Making
B. Steam
C. Baking
D. Mixer
E. Adon
17. The texture of the ingredients to be sauteed will affect….?
 A. Temperature
B. Color
C. Taste
D. Aroma
E. Time
18. What are the uses of a hand blender?
A. To crush and mix food with the help of water
B. To crush solid food without using water
C. To crush and extract juice on vegetables
D. To crush food ingredients during the cooking process
E. To mash the food you want to process
19. White wine is one of the ingredients in the recipe for lobster and beans tortellini with lemon
butter sauce. Can be replaced with other materials, namely ...
 Good quality white grape juice
 Good quality red grape juice
 Good quality fresh milk
 Good quality coconut milk
 Good quality choco milk
20. A healthy cooking method because it doesn't use oil. Using the method…?
A. Frying
B. Baking
C. Boiling
D. Baking
E. Stewing

ESSAY
1. What is meant by skimming…?
2. What is the difference between a frying pan and a saute pan… ..?
3. What is the use of waterbath in blanching technique… ..?
4. What elements or components should NOT be considered in plating… ..?
5. What knife has only one blade on one side ……?
6. Chiffonade is a cut shape….?
7. Cook with liquids (broth, milk, water, or coconut milk) over low heat. Called ....?
8. Cook food ingredients in boiling liquid (water, milk, broth, or coconut milk) (100 degrees
Celsius) until air bubbles form on the surface of the liquid. Cooking using…?
9. Cooking food using boiling water, usually using tools such as langseng, dandang, and
steamer or klakat. Cooking using…?
10. The method of cooking ingredients uses two pans. Called cooking using the
method..........?

CHAPTER 9
 COMMUNITY NUTRIONS

A. Plan a nutrition education relation with health and nutrition topics

Public health status can be affectedby four factors, namely:

1) age attainmentlife expectancy, morbidity, disability rate,
or death rate.
2) participation achievementin health care, the achievement of satisfaction
internal, and external satisfaction.
3) participation in social life.
4) living environment.In a community, all four factors supportthese have a close relationship
with each otherother, and cannot be separated by resourcesnature, population density, cultural
systems, andenvironmental balance.HL. Blum in his concept describesthat the health status of a
person or ancommunity, is the result of interactionvarious factors, both internal factors and
factorsexternal. Internal factors consist of physical factorsand psychic, while the external factors
consist ofvarious factors, including social, community culture,the physical, political, economic,
educational and environmental environmentso on (Blum MD. Hendrik L, 1974).In the decades of
the 20th century, the population of Indonesiacharacterized by a young age structure on
averagerelatively low level of education. This mattercan be seen in the Human Development
Index (HDI)which is reported annually by WHO. In the year of2009 Indonesia ranks number 111
among182 nations in the world (WHO, 2009).In achieving improved health statusis not just the
responsibility of the MinistryHealth, but it is an integration ofvarious ministries / institutions as
well as supportfrom the community itself to improvehis health.The young age group is a
grouphope of the nation in the future, both as a human beingas well as quality human resources.
This periodis a transitional generation from childhoodinto adulthood. For them, this period isa
period of looking for identity to face maturity.
According to intellectual development, they haveachieve the mental development possibleto
think in an adult way of thinking.They are no longer attached to things that are concrete and
tangibleonly. They begin to be able to understand reality,especially with regard to psychological
aspects. This study aims to determine whetherthere is a correlation between the level of
education,knowledge of environmental health, andhealthy living behavior respectively
againsthealth status or a correlationjointly between the three variables withhealth status in the
adolescent group aged
10–24year in Central Jakarta.This research is expected to be able to providecontribution of
thought to local governmentor decision maker for input materialspolicies in overcoming
problems that areregarding health status, especially onyouth groups in the Municipality of
Central Jakartain order to create strong, owning human resourcescompetitiveness, and can
improve the quality of lifethe population at large.
The level of education is the length of the yearfollowed in formal education, both from
schoolpublic, private, and religious schoolswhich is an equal. Knowledge about
healthenvironment is the total score from the interview resultswith an instrument consisting of
fortystatement items. Knowledge about healthenvironment includes three aspects, namely the
environmentphysical, social and cultural environments.Healthy living behavior is an assessment
of habitsadolescents in carrying out daily life.Meanwhile, health status is an assessmentteens
over their health in one monthlast. Health status instrument includes aspectsrelated bodily
functions, activities, and participationRelationship between Levels of Education, Knowledge
with the ability to carry out daily activities.

B. A CONCERN ABOUT HEALTH AND NUTRITION, QUESTIONS AND ANSWERS

AND DISCUSSION
Health is a condition of complete physical, mental and social well-being and is
not simply the absence of illness or weakness. The understanding of health has shifted
over time. The development of digital-based health technology has made it possible for
everyone to learn and assess themselves, and to participate actively in the health
promotion movement. Various social factors influence health conditions, such as
individual behavior, social conditions, genetics and biology, health care, and the physical
environment.
Nutrition comes from the Arabic language giza which means food substance, in
English it is known as nutrition which means food ingredients or nutrients or often
interpreted as nutrition. The broader understanding that nutrition is defined as the process
of organisms using normally consumed food through the processes of digestion,
absorption, transportation, storage, metabolism, and release of nutrients to maintain life,
growth and normal function of organs and to generate energy. Reporting from the World
Health Organization (WHO) website, nutrition and nutrition both have a good role for
body health and growth. Examples of nutrients and nutrients contained in food are
protein, carbohydrates, fats, vitamins, water and minerals.
Questions and answers and discussion about nutrition
7. Do you think it's better to go to the gym or take a walk?
Can't go to the gym? It's better to go for a walk than to do nothing at all. A
2016 study found brisk walking 20 minutes per day burned about 700 calories a
week and lowered 30-40 percent risk of coronary heart disease. In addition, it is
also important to control weight.
"Do high-intensity activities such as in the gym and achieve more in a short
period of time than light exercise, such as walking," says personal trainer Matt
Roberts. He said there were far more possibilities more likely a person will be
overloaded in the gym than walking the streets, unless they are walking on tough
terrain.
A. Should you reduce salt or sugar more?
According to Emma Clancy of St Luke's Primary Care Center, too much salt is
associated with increasing blood pressure and putting pressure on the kidneys. Sugar is
strongly linked to obesity, which is directly linked to diabetes, heart disease, stroke, some
cancers and joint pain. Plus, sugar is everywhere and very easy to consume.
Nutritionist Rob Hobson agrees. "Sugar is very addictive," he said. One teaspoon of
coffee, and even healthy-looking snacks contain sugar. Even if you aim to cut it in half it
will do you a lot of good
B. Better to get up early to exercise or sleep?
Getting up early two or three times a week to hit the gym is good if you are well
rested. On the other hand, if you are not getting enough sleep, it is better to prioritize
sleep. To get the most out of your fitness system, you need to be well rested. "Acute sleep
deprivation puts you at greater risk of chronic diseases such as heart disease, diabetes and
high blood pressure," said Guy Meadows. In addition, you will also be more susceptible
 to coughs, colds and hunger. Lack of sleep increases the appetite hormone ghrelin. and
makes you crave sweet treats.
C. Which is better to calculate calories or fat content?
Awareness is increasing about the benefits of good fats. "Everything is centered
on calories. Good fats are essential for health, plus they taste super delicious and help you
feel full, "says nutritionist Rob Hobson, head of nutrition for Healthspan. However, not
all calories are created equal. The body digests and uses calories from food differently.
from foods like avocado, olive oil, and nuts keep blood sugar levels stable, which is why
it is better to eat 150 calories of nuts than 150 calories of chocolate.

QUESTION

1. Protein adequacy according to age group per person / day is the highest in the group….?
A. Children aged 1-3 years
B. Men aged 30-40 years
C. Women aged 30-45 years
D. Adolescents aged 15-25 years
E. Breastfeeding women
2. Public health status can be influenced by several factors, namely:
A. Poverty
B. Achievement of life expectancy
C. Crime
D. Globalization
E. Lack of facilities
3. Internal factors consist of physical factors and ....?
A. Psychic
B. Psychology
C. Pisik
D. Physiology
E. Crimeology
4. The amount of energy needed by the body in a state of rest both physically and spiritually
is… ..?
A. Carbohydrates
B. Fat
C. Basal metabolism
D. Vitamins
E. Lactose
5. The food requirements for pregnant women in the first trimester are ……?
A. High in fiber and small portions
B. High in fiber and large portions
C. Food tastes spicy
D. Easy to digest and small portions
E. Easy to digest and contains a lot of sugar
6. Materials that inhibit the absorption of iodine are….?
 A. Tomato
B. Cabbage / cabbage
C. Cassava leaves
D. Carrot
E. Katuk leaves
7. What nutrients are good for pregnant women to consume except… ..?
A. Carbohydrates
B. Iron
C. Folic acid
D. Fat
E. Sodium chloride
8. What foods contain lots of fat except… ..?
A. Green beans
B. Avocado
C. Coconut oil
D. Olive oil
E. Butter
9. What is meant by genetics….?
A. Food
B. Heredity
C. Vitamins
D. Protein
E. Minerals
10. What percentage of good nutrition is consumed by the body….?
A. 30% -45%
B. 45% -50%
C. 55% -60%
D. 45% -65%
E. 65% -70%
11. What happens if the body has excess protein in the body….?
A. Obesity
B. Kidney
C. Lungs
D. Leukemia
E. Diabetes
12. The average adult should consume fat as much as what percentage ......?
A. 20%
B. 25%
C. 30%
D. 35%
E. 40%
13. Plant fiber or also called ....?
A. Animal fiber
B. Nutritional fiber
C. Serelia
D. Dietary fiber
 E. Quality fiber
14. What happens if the body lacks fluids in the body….?
A. Dehydration
B. Cancer
C. Liver
D. Lungs
E. Insomnia
15. Men experience faster growth than women, this shows that growth is influenced by… ..?
A. Parents
B. Nutritional intake
C. Heredity
D. Economics
E. Culture
16. What is the importance of adopting a healthy diet …….?
A. Satisfies hunger
B. Satisfying desires
C. Increase prosperity
D. Boost the immune system
E. Lose weight
17. Diseases caused by malnutrition, are… ..?
A. Syndrome
B. Hepatitis
C. Kwashiorkor
D. Lungs
E. Heart defects
18. Increasing a person's height with age is called ……?
A. Growth
B. Maturity
C. Decrease
D. Heredity
E. Aging
19. What can be the cause of stunting in children?
A. Lack of play
B. Often alone
C. Malnutrition factors
D. Excess fat
E. Excess vitamins
20. The following diseases are caused by malnutrition in children under five….?
A. Kidney
B. Kwashiorkor
C. Marasmus
D. Beriberi
E. Pellagra
ESSAY
1. Kwashiorkor disease in infants and toddlers is caused by a deficiency …….?
2. Food substances that are stored as food reserves, namely ...
3. Nutrients that do not undergo the digestion process and are directly absorbed by the body,
namely…?
4. Nutrients contained in food, namely fat, carbohydrates,…?
5. Food nutrients which are the building blocks for the body, namely…?
6. Mag is a digestive disorder that occurs in organs…?
7. Constipation can be prevented by consuming foods that contain…?
8. Thrush is a disorder that occurs in the mouth due to lack of…?
9. Colic is a digestive system disorder that attacks the organs… ..?
10. Food nutrients which are the main source of energy for the body, namely ...
CHAPTER 1O

SPEAKING IN PUBLIC

A. Theories about : How to prepare a presentation and how to deliver the

presentation
1. Determine the purpose of your presentation
Every presentation has a purpose that is the direction in which you will give the
presentation. In general, the purpose of the presentation is to inform and persuade seminar
participants to do something. If a presentation aims to inform something, arrange the material
in a detailed and informative manner so that seminar participants who do not know the
problem at all understand and understand. However, if the presentation aims to persuade then
the presentation must present something that has an emotional side to change the attitude of
the seminar participants and invite them to do something like agreeing with your idea, and so
on.
2. Know your audience
By knowing the seminar participants we will know how to present the right presentation
and know how to approach them. Perhaps the attendee was an important person who was
very fond of graphs and numbers. Then a good graphic presentation and explanation behind
what happens to the numbers will be a plus. On the other hand it could be that the person you
want to tell in the presentation is of a visual type, very happy with real-life pictures, diagrams
and examples. For people like this, you can customize your presentation slides with the
images you need.

3. Determine the presentation topic

What topic will I cover? Is this topic needed by seminar participants? Why am I bringing
up this topic? Those are some of the questions you need to ask yourself before deciding on a
presentation topic. That way you will easily find the right topic and according to the needs of
the seminar participants. Make your topic interesting and inspire seminar participants to
listen.

4. Develop a presentation outline

In preparing the presentation outline, it would be nice if we make an idea mapping. Idea
Mapping can illustrate important points or keywords of the things that you will explain in the
presentation. This can make it easier for you to arrange each presentation material in order
and provide a complete picture of the presentation and the important points that must be
delivered.

5. Make a presentation material

 In making the presentation material, choose a reliable source and also pay attention to the
suitability of the content of the material you compiled with what is needed by the seminar
participants and is not careless. You can get material from personal experience, books,
journals, research results, magazines, the internet or newspapers. Presentations should use
concise sentences so that you can explain later by providing a series of materials.

The two most important things that need to be considered in making material are the
opening and closing parts. Because this section is your chance to grab the attention of the
seminar participants. For the opening, if necessary, remember the opening section you
prepared in the form of a statement, quote, question, story or even a humor. A good and
smooth opening will create confidence for a continuation of the presentation. In the closing
section, provide a conclusion that the seminar participants will keep in mind.

6. Add visual aids

One of the visual aids is presentation slides. Make presentation slides more attractive. In
making slides there

some principles that you must understand, namely as follows:

• Simple
• Strong content
• Beautiful fonts
• An attractive and appropriate image
• Use of the right color
• Comply with CRAP principles, namely Contrast, Repetition, Alignment and
Proximity.

The principle to consider in preparing slides is to use only the main and important points.
Don't make slides that are too detailed and contain everything you're going to say. If that is
done, the seminar participants will read the slides and they will no longer need to listen to
your words anymore. Some tips for making slides are not to have too much text on a slide.
Use pictures, diagrams and tables to help explain concepts, data and facts. Do not make
slides that are too complex because they will be difficult for seminar participants to digest in
a short time and tend to make seminar participants tired so they don't focus on what you have
to say

7. Presentation Exercises

The best practice can be done by inviting a few friends to listen to your presentation. Ask
them to comment on the material presented, how it was delivered and what things need to be
improved.

This exercise will help you know from an early age whether you are sufficiently prepared
and familiar with the presentation material or if there are other things that need to be
improved. All good speakers always practice before making a presentation. With good
 practice you will be more confident, able to adapt the material to the times, and you will find
the best way to deliver a presentation.

 How to Deliver an Effective Presentation

1. Show your passion

2. Start With a Great Opening Presentation
The first impression will be decisive.
That's what we often hear. During a presentation, that first impression will be shown when
you open the presentation.
The first two to three minutes of the presentation will determine whether the audience will be
enthusiastic about listening to it until the end or not. If the audience is willing to listen with
enthusiasm, plus take the desired action, then the presentation is effective.
3. Be Brief and Straightforward
If the presenter is wordy when giving a presentation, then they will get bored. Presentations
will not be effective either.
So, just convey the most important points from the presentation theme that you are bringing.
Focus on the opening and closing of the presentation, because that's the part that the audience
will remember the most.
4. Be relaxed
When giving a presentation, you shouldn't just stand still on the stage or pulpit. You can
while walking on stage, even occasionally get close to the audience.
5. Using Technology
To make the presentation even more interesting and interesting, then you can use the help of
technology.
For example, you can use a handled remote. That way, you can freely move here and there,
while still being able to show the important points that are on your presentation slides.
Or, you can insert an animated snippet or video related to the theme of your presentation into
the presentation slide. That way, your audience will be more interested and less bored with
your presentation.
6. Master Your Equipment
During a presentation, you use assistive devices such as a projector, laptop, or a handled
remote. Although you may be assisted by an assistant to operate the equipment, you also
have to master it.
This is necessary so that you don't panic or get nervous when suddenly there is a problem
with the equipment you are using. When there is a technical glitch, you can rest easy
knowing what to do.
7. Make Eye Contact
Eye contact is essential for a more intense relationship with your audience. When the
presentation is done in front of a small audience, it will be easier to make eye contact.
 But, don't worry if you have to deliver a presentation in front of dozens, if not hundreds of
audiences. Eye contact can still be made. All you have to do is direct your gaze at the
audience who are considered to represent the corners where they sit
8. Know your audience
This is very important. You will be able to make the right presentation material if you know
who your audience will be. You will also find out how to convey it.
9. Pay attention to appearance
Your appearance as a presenter is a manifestation of your respect for the audience. If you are
well-groomed, your audience will feel appreciated by you. By respecting your audience, you
mean respecting yourself.
In addition, your appearance that matches the presentation you are giving will also increase
your confidence as a presenter.
10. Be Professional
You can show this professional attitude by coming before the appointed time. So you can
prepare before performing. Presentations can be started at a predetermined time.

 Practice speaking in public (meeting exercise)

 Talking (Talking)
 Practice Eye Contact
 Be Yourself (Be Yourself)
 Fight feelings Do the best possible preparation (Fight feelings Do the best possible
preparation)
 Shame Exercise
 Pray (pray)
 Keep Calm and Let's Do Your Best (Keep Calm and Let's Do Your Best)
 Never Be Satisfied

 solving method nutrition problems

One of the efforts is by consuming milk to meet the body's nutritional balance.
Milk containing iron, zinc, folic acid, protein, and vitamins is believed to be suitable for
family needs and play a role in helping the government reduce malnutrition in Indonesia.
The addition of calcium, zinc, magnesium, iron, vitamins A, C, D, B12 in milk
containing collagen protein and other nutrients is intended to help prevent deficiency of
these nutritional problems, in order to support optimal bone development which is the
capital for high growth. normal bodies for school-aged children and adolescents.
One of the efforts is by consuming milk to meet the body's nutritional balance. Milk that
contains iron, zinc, folic acid, protein, and vitamins is believed to be in accordance with the
needs of the family and plays a role in helping the government reduce malnutrition in Indonesia.
The addition of calcium, zinc, magnesium, iron, vitamins A, C, D, B12 in milk containing
collagen protein and other nutrients is intended to help prevent deficiency of these nutritional
problems, in order to support optimal bone growth and development which is the capital for high
growth. normal bodies for school-aged children and adolescents.
QUESTION
1. In general, the purpose of the presentation is to….?
A. Tell and persuade seminar participants to do something.
B. Give an opinion
C. Receive and send messages
D. Receiving ingredients and eating
E. Tell participants to agree on everything
2. The purpose of communication, especially presentations, can be divided into three, providing
information, influencing (persuasive) and… ..?
A. Suggestions
B. Direct communication
C. Provide instructions
D. Give an opinion
E. Provide information
3. How do you convey a good percentage, namely… ..?
A. Express your opinion
B. Show Your Passion
C. Suggestions
D. Opinions
E. Comments
4. Some of the principles that you must understand in making slides, namely… ..?
A. Height
B. Strong
C. Intermediate
D. Opinions
E. Simple
5. Comply with the CRAP principles, namely Contrast, Repetition, Alignment and… ..?
A. Proximity
B. Assignment
C. Contras
D. Color
E. Documents
6. The live presentation between the presenter and the audience who are far from each other
with the help of communication technology is called… ..?
A. Formal Presentation
B. Indirect presentation
C. Teleconference
D. Normal presentation
E. Absolute Presentation
7. To add a new slide, we can use the method .....?
A. View- New Slide
B. Slide- New slide
C. Edit- New slide
D. Format- New slide
E. Tools- New slide
8. The PowerPoint presentation file extension is….?
 A. Doc
B. 3 GP
C. Xls
D. PPT
E. Slide
9. The MS PowerPoint work area is known as ...?
A. Wordpad
B. Wordpage
C. Slide
D. Worksheet
E. Webpage
10. To set the animation can use .....?
A. Slide Design
B. Normal Presentation
C. Custom Animation
D. Template Design
E. Color Schemes
11. The feature for making the background on the presentation is through the feature… ..?
A. Design
B. Home
C. Ribbon insert
D. Office button
E. Animation
12. A quick way to show presentation slides is .....?
A. F1
B. F2
C. F3
D. F4
E. F5
13. What follows are the aspects of the presentation ……?
A. Presenter, Audience, Tools & Aids, Material
B. Simple, Visual, Contrast
C. Preparation, Presentation Slides, Stage Fever, Evaluation
D. Word, Voice, Non-Verbal
E. View-slide
14. The following which includes gestures are ....?
A. Smile, facial expression, standing posture, magic formula
B. Hand position, Foot Position, Intonation, inhale / pause
C. Foot movements, hand movements, lip movements, eye movements
D. Short & positive sentences, inhale / pause
E. Long & negative sentences, inhale / pause
15. How to deal with the most appropriate questions is ……?
A. Must be able to answer
B. Keep calm, listen carefully
C. Anticipate so that no one asks
D. Slacking off
 E. Emotional
16. The following are the symptoms of stage fright, except ……?
A. Cold hands and feet, shaking
B. Haltingly speaking
C. Abdominal pain, nausea
D. Smiling
E. The face is pale
17. The thing that should not be done during the presentation is… ..?
A. Read exactly all the content contained in the PPT
B. Mastering presentation material
C. Look at the participants' presentation
D. Using their own language that is easy for the presentation participants to understand
E. Using an uplifting tone of voice
18. Ebook stands for ……?
A. Einstein Book
B. Electronic Book
C. Electrical Base Operation Keep
D. Electric Booking
E. Electronic Booking
19. The definition of an electronic book is ...?
A. Videos are widespread on the internet
B. Text on social media
C. The material contained on a paper
D. Text, images, and sound published digitally
E. The text contained on a collection of paper
20. Digital security is a component. . . . in digital citizenship
A. Personal environment
B. Learning environment
C. School environment
D. Environment outside the school
E. Community environment

ESSAY
1. In your opinion, should a Q&A section or session be held in a presentation? Explain in your
opinion ....?
2. What are the advantages of handouts as a visual aid and when should they be used ……. ?
3. Describe practical skills in presentation…?
4. A good opening will be able to attract the attention of the audience. However, audience
engagement must be maintained until the speaker has finished conveying all of his main
thoughts or ideas. How to …..?
5. As an Accounting Manager, the President Director asked him to make a presentation on the
accounting information system to the Board of Commissioners. For that, one has to make a
presentation. What should be done at this stage?
6. Before making a presentation, the speaker (communicator) must conduct an audience
analysis. What does the audience analysis involve…?
7. The purpose of communication, especially presentations, can be divided into three, name and
explain!
8. How do I give a good presentation….?
9. The purpose of the presentation is….?
10. Write down the various presentations...........?

CHAPTER 11

DIETARY MANAGEMENT FOR SOME DISEASE

A. Principles of managing the diet

1. Make a reasonable weight target. Diet claims that can lose weight more than 1 kilogram in 1
week are included in the type of diet that is not recommended. Some studies suggest losing 2
kilograms of weight over a period of 4-6 weeks.
2. Make sure that the portion of the meal according to the needs of the body The portion of the
meal is the most important thing in a weight loss diet. It is the portion of food that will
determine how much nutrient intake enters the body.
3. Try to eat regularly and regularly. Eating irregularly or even skipping meals can disrupt body
conditions such as digestive problems. A good weight loss diet is done by eating
arrangements not by skipping meals. Starting the day with breakfast is a very good way to
support your diet.
4. Choose low-fat foods. When choosing fresh foods such as chicken, meat, or processed foods
such as packaged snacks, choose low-fat types such as skinless chicken or snack-type chips
with low fat content and low-fat milk or yogurt.
5. Choose fruits and vegetables Always make sure to eat fruits and vegetables either during a
large meal (breakfast, lunch and dinner) or at snack time. Fiber will provide a feeling of
fullness for the body longer.
6. Doing physical activity A weight loss diet will be successful if it is accompanied by proper
energy expenditure. Do regular exercise for at least 30 minutes every day and increase it if
you get used to it.

B. . Dietary restrictions for some diseases

 Nutrients to Limit in a Kidney Failure Diet

In the kidney failure diet, there are several nutrients that need to be limited because the
kidneys are no longer able to get rid of these excess nutrients. Some of the nutrients that need
to be limited are:

1. Protein
In patients with kidney failure, consuming high amounts of protein sources will worsen the
work of the kidneys and worsen kidney damage. In addition, the rest of the protein
metabolism that should be excreted through urine can no longer be filtered and removed by
 the kidneys. Therefore, limiting protein intake needs to be done to reduce the buildup of
these substances in the blood.
2. Sodium
Sodium (sodium) is contained in a lot of salt. Sodium can retain fluids in the body and
increase blood pressure. In people with kidney failure, this will make the heart and lungs
work harder. A low sodium diet is important for preventing inflammation of the body's
organs due to fluid buildup, high blood pressure, and heart failure.
3. Potassium
Normally, potassium is needed by the body for muscle movement and maintaining heart
rhythm. The main sources of potassium include spinach, green beans, apples, avocados,
papayas, oranges, bananas, milk and other processed products, as well as certain types of salt.
However, in people with kidney failure, consuming too much potassium can be dangerous.
Damaged kidneys are no longer able to balance potassium levels in the blood, causing a
condition called hyperkalemia (high levels of potassium in the blood). This condition can
cause muscle weakness, heart rhythm disturbances, or even a heart attack.
4. Phosphorus and calcium
Healthy kidneys will filter excess phosphorus from the blood. If the kidneys are damaged,
these functions are no longer running properly, so that hyperphosphatemia (high levels of
phosphorus in the blood) can occur.
High levels of phosphorus can cause itching and pull calcium from the bones, causing the
bones to become brittle and calcium to build up in the blood vessels, lungs, eyes, and heart.
Meanwhile, the buildup of calcium (hypercalcemia) can not only cause muscle pain and
weakness, but also shortness of breath, irregular heartbeat, memory loss, and further kidney
damage.
Phosphorus and calcium are contained in:
 Chicken meat.
 Poultry.
 Fish meat.
 Milk and processed products, such as cheese, cream and butter.
 Soybeans and their processed products, such as tofu, tempeh and peanut milk.
 Vegetables, such as broccoli, cabbage, spinach and okra.
 Soft drinks.
5. Fluids
In addition to adjusting the diet, adjusting the amount of fluid is also very necessary in
patients with end-stage chronic renal failure, because even normal amounts of fluid
consumption can cause shortness of breath due to fluid buildup in the lungs (pulmonary
edema).

 Limitation of the Amount of Sodium in the DASH Diet

  Do not add excessive salt to cooking.
 Avoid packaged foods, especially canned packaging. The reason is, packaged foods
contain higher sodium than fresh foods.
 Limit consumption of meat to only 6 ounces per day. The presentation must also be
balanced with vegetables.
 Increase the portion of fruit at mealtime.
 Replace packaged snacks with fresh fruit, yogurt or nuts without salt.
 Choose low fat milk.

 Set the DASH Diet Menu

1. Vegetables: at least 45 servings per day
Broccoli, carrots, tomatoes, sweet potatoes, and green leafy vegetables are high in vitamins,
fiber and minerals, such as potassium and magnesium. Serve vegetables as the main menu,
not as a side dish.
2. Rice and wheat: a maximum of 628 servings per day
Rice, bread, pasta, and cereals are included in the rice and wheat group. Choose whole
grains like brown rice and whole wheat bread, because they contain more fiber and
nutrients. Wheat has a low fat content, as long as it is not consumed with butter, cheese, or
cream.
3. Fruits: at least 4-5 servings per day
Serve fruit as a snack. If you don't like to eat fruit, make it into juice without added sugar.
One of the fruits that is good for people with hypertension to consume is banana, because it
is rich in potassium.
Potassium works by reducing the effects of sodium. The more potassium you eat, the more
sodium is lost through urine. Potassium is also able to relieve tension in the walls of blood
vessels which will lower blood pressure.
4. Meat, chicken and fish: maximum of 2 servings per day
Animal meat is a source of protein, iron, zinc and vitamins. Meat is safe for consumption by
people with hypertension as long as it does not exceed 6 ounces per day.
You are advised to eat skinless meat that is processed by boiling or grilling, not fried so that
the meat does not become a high-cholesterol meal. Apart from meat, you can also eat
salmon and tuna because it is healthier and rich in omega-3 which is useful in lowering
cholesterol.
5. Nuts and seeds: 3-5 servings per day
Nuts contain omega-3s and fiber which are beneficial in lowering the risk of heart disease
and lowering blood pressure. But in addition, nuts also contain calories, so it is advisable to
eat in moderation. Another alternative is to consume processed soy products, such as
tempeh and tofu. Tempeh and tofu contain all the amino acids the body needs, so they can
be used as alternatives to meat.
 6. Fats and oils: a maximum of 2-3 servings per day
In the DASH diet, it is recommended to consume unsaturated fats, aka good fats.
Unsaturated fats can reduce cholesterol levels in the blood and reduce the risk of heart
disease, provided they are consumed in appropriate amounts.
Monounsaturated fats are found in olive oil, avocado, and nuts. While polyunsaturated fats
are found in salmon, tuna, and processed soybeans.
7. Low-fat dairy: maximum 2-3 servings per day
Milk and processed products such as cheese and yogurt are sources of vitamin D, calcium
and protein. Choose products that are low in fat to avoid consuming excess fat.
8. Sweet foods: a maximum of 5 servings per week
On the DASH diet, you don't need to get rid of the habit of eating sweet snacks. However, it
is advisable to choose sweet foods, such as jelly jelly, or low-fat biscuits.
When you are just starting out on the DASH diet program, you may taste the food you eat
may be less delicious because of lack of salt. So, so that it doesn't feel too torturous, you
don't need to immediately eliminate the whole salt dose, but try to reduce it a little at a time
until your tongue gets used to it.
C. Dietary and nutritional
Food and nutrition

Food is material produced from plants or animals that can be processed into food for human
consumption and consuming food will make living things have the energy to carry out daily
activities. Adequacy of food needed by humans can be seen from the amount of nutrition and
human food sources that are mostly produced from the agricultural and plantation sectors.

Nutrition is an organic substance needed by organisms to improve the quality of the body system
and the growth system is greatly assisted by nutritional quality. In various scientific studies, it is
stated that the relationship between food and drink is very important for health and a balanced
nutritional intake will make the body more ideal. Nowadays, malnutrition still occurs in
Indonesia and mostly occurs in remote areas. Nutrition is the content needed by the body and to
produce balanced nutrition, you can consume foods that contain lots of nutrients such as fish and
eggs.

1. Broccoli
2. Red Peppers
3. Oatmeal
4. Eggs
5. Nuts
6. Mushrooms
7. Yogurt
8. Spinach

QUESTION

1. What does IBW stand for… ..?

 A. Ideal body warm
B. Ideal body weight
C. Ideal body white
D. Ideal body worst
E. Ideal body wash
2. Carbohydrates are nutrients found in food in general in the form of ……?
A. Nutrition
B. Amylase
C. Protein
D. Amilum
E. Fat
3. Vitamins are divided into two major classes, namely water-soluble vitamins (vitamin C,
B1, B6, B12) while the fat-soluble vitamins are ……?
A. Vitamin A
B. Vitamins A, D, E, K
C. Vitamin C
D. Vitamins B1, B6, B12
E. Vitamins A, D, E
4. Factors that affect nutritional requirements are… ..?
A. Knowledge, prejudice and habits
B. Knowledge, strengths and habits
C. Environment, advice
D. Suggestions and opinions
E. Nature, nutrition and habits
5. Improper handling of obese sufferers, namely… ..?
A. Behavioral therapy
B. A balanced low calorie diet
C. Physical activity
D. Diet consumption of fatty foods
E. Pharmacotherapy
6. Factors that underlie the causes of obesity include… ..?
A. Physical factors
B. Biological factors, genetic factors, changes and patterns of life, lack of physical
activity or sports
C. Environmental factors
D. Wrong consumption of food or medicine
E. Weather factor
7. Phosphorus and calcium are contained in a lot ....?
A. Vegetables
B. Fruits
C. Chicken
D. Apples
E. Beans
8. The main sources of potassium include spinach, green beans, apples, avocado, papaya,
oranges, bananas, milk and… ..?
A. Processed products
 B. Sugar
C. Sodium
D. Protein
E. Carbohydrates
9. Sodium can retain fluids in the body and increase ....?
a. Carbohydrates
b. Protein
c. Blood pressure
d. Kidney
e. Lungs
10. Damaged kidneys are no longer able to balance potassium levels in the blood, causing a
condition called…?
A. Leukemia
B. Hepatitis
C. Inflammation of the brain
D. Anemia
E. Hyperkalemia
11. Healthy kidneys will filter excess phosphorus from the blood. If the kidneys are
damaged, these functions are no longer running properly, so it can happen… ..?
A. Hyperphosphatemia
B. Anemia
C. Heart
D. Lungs
E. Glucose
12. Normally, potassium is needed by the body for muscle movement and maintenance
……?
A. Blood pressure
B. Heart rhythm
C. Heart rate
D. Lack of nutritional intake
E. Normal glucose
13. Adequacy of food needed by humans can be seen from the amount ……. And the source
of human food is mostly produced from the agricultural sector with plantations.
A. Minerals
B. Protein
C. Calcium
D. Nutrition
E. Iron
14. Meat is safe for consumption by people with hypertension as long as it does not exceed
……. ounces per day.
A. 6
B. 5
C. 4
D. 3
E. 2
15. Potassium works by reducing the effect ....?
 A. Minerals
B. Sodium
C. Hydrogen
D. Iron
E. Carbon dioxide
16. Low sodium diet is important to prevent…. organs due to fluid buildup, high blood
pressure, and heart failure.
A. Swelling
B. Derivation
C. Increment
D. High blood pressure
E. Anemia
17. Below which contains a lot of phosphorus and potassium is except ....?
A. Chicken
B. Fish meat
C. Paprika
D. Soft drinks
E. Soybeans and processed products
18. How to set the right DASH diet is ....?
A. Eating excess food
B. Vegetables at least 45 servings per day
C. Eat lots of foods that contain fat
D. Lack of movement
E. Lazy to do physical activity
19. What is the maximum amount of rice and wheat… .. per serving per day on the DASH
diet plan.
A. 500
B. 600
C. 620
D. 628
E. 630
20. How much fruit is consumed to regulate the DASH diet… .. servings per day
A. 2-4
B. 3-5
C. 4-5
D. 6-8
E. 9-13

ESSAY
1. One fruit that is good for people with hypertension to eat is …….?
2. The more potassium that is eaten, the more sodium is lost through ....?
3. Nuts contain ……. and fiber which is beneficial in lowering the risk of heart disease and
lowering blood pressure.
4. Monounsaturated fats are found in… ..?
5. Polyunsaturated fats are found in ....?
6. Rice, bread, pasta, and cereals are included in the group …….?
7. In addition to setting the food menu, adjusting the amount of fluid is also very necessary for
sufferers… ..
8. Phosphorus and calcium are contained in a lot of ……?
9. Some of the nutrients that need to be limited for the DASH diet are….?
10. consumption of food sources of protein in high amounts will aggravate the kidneys and
…….?

CHAPTER 12
FOOD HABIT,DIETARY GUIDELINES,HEALTY INSURANCES,TRADITIONAL
FOOD

A. Definition Food Habit

Eating habits are a term to describe habits and behaviors related to food and
eating, such as eating manners, food patterns eaten, frequency and portion of food, trust
and acceptance of food (for example, abstinence and liking or dislike of food)
Some nutrition experts state some of the advantages by dividing 5 times a meal, among
others
 Blood circulation and exchange of food substances work lighter
 Prevent excessive hunger because the meal time is not too far apart
 Prevent being overweight, because eating small amounts but more often
 People do not become lethargic, tired from lack of calories.
 GOOD EATING HABITS
 Do not get children to eat appetizers or snacks that are high in calorie content before the
main meal. As a result, children will feel full before mealtime arrives.
 Get children to always eat breakfast, this can eliminate the habit of snacking.
 Make it a habit to provide children's food supplies to school, giving the understanding
that the food they bring is healthier and more nutritious than what they buy anywhere.
 Do not make it a habit to comply with all children's requests such as chocolate, candy,
snacks, jelly, etc.
 Develop a firm, open and logical attitude when refusing children's requests. Then try to
provide a substitute alternative. Tell them that candy and chocolate are not good because
they can damage teeth and offer milk fruit pudding as a substitute.
 Give positive examples to children. Children tend to imitate the habits and behavior of
those closest to them. Don't ever expect your child to want to break the habit of snacking
in the afternoon. You yourself are never absent to prevent the tradesmen who pass in
front of the house.
 If you don't have to, don't get your child into the habit of buying ready-to-eat food. These
foods are less balanced in nutritional composition because they have too much fat and
calories.

 BAD EATING HABITS

1. Eating Too Fast
Eating too fast can cause a problem in your stomach. You squeeze the air too much,
which can lead to flatulence. You also likely won't chew properly, just saliva destroying
food. This habit causes the digestive tract to work hard which then becomes one of the
triggers for indigestion. Eating fast doesn't give the brain enough time to chase food into
the stomach. This habit can ultimately increase your weight. It takes at least 20 minutes to
get the message that the stomach is full.
2. Ignoring Breakfast
Not having breakfast in the morning can cause discomfort when you enter the morning
and will need excess food during the day. Blood sugar usually decreases at night, so your
brain feels empty until you eat breakfast. A number of studies have shown that the brain's
memory and skills increase in the morning. New research also shows that breakfast tends
to provide more calories throughout the day than those who ignore it. Breakfast really
helps you gain and maintain weight. A regular breakfast ensures you have enough
calories to carry out all activities until noon.
3. The habit of eating at night
Metabolism is weakened and burning is slower at night. If you eat too much at night,
your body will work harder to absorb nutrients than normal. Besides that, it will also
wake up the digestive organs, even though you fall asleep, the digestive organs will be
awake all night, resulting in the hard work of this organ the next day. Eating before bed is
a bad habit. If you can't get rid of this habit you should just eat small meals, fresh fruits or
vegetables.
4. Coffee addiction
Scientists from Johns Hopkins Medical School recently reported that people who drink
more than five cups of coffee a day are nearly three times more likely to develop heart
disease than those who don't drink coffee at all. Other research conducted in the
Netherlands also shows that women who consume too much coffee can cause fertility
problems. A number of studies have also shown that coffee stimulates the production of
gastrin, which can stimulate pancreatic hyperplasia and neoplasia. Drinking more than
three cups of coffee a day can lead to pancreatic cancer. The solution is simply to reduce
or completely eliminate the habit of drinking excess coffee.
5. A penchant for consuming sweet foods
 Diabetes is the worst side effect of consuming too much sugar. Obesity also often attacks
because our habit of consuming sugar is too greedy. People get fat not because of the
calorie content of sugar, but because sugar has the capacity to affect your hormonal
balance. Increased appetite and fat tissue can result in increased body fat. Eat sugar in
moderation or find sugar that is low in calories to avoid these things.
6. Smoking After Food
Smoking is very harmful to your health at any time. Even when you smoke after eating.
A number of studies from scientists have shown that smoking after eating is comparable
to smoking ten cigarettes (The likelihood of developing cancer is greater). Eliminate your
habit of smoking after eating.
7. Overeating on weekends
When you manage to maintain a balanced diet throughout the week, people tend to boast
about themselves. As a result, they will tend to add more calories to their diet on
weekends. This is simply not a good thing if you want to maintain perfect health. Try to
control your appetite on weekends.
8. Consuming Raw Food
Too Much Nowadays raw food is very popular. Many people are successful with this
habit. Actually, if you consume too much raw food and vegetables, your health will be
affected by the bacteria contained in these foods. Cooking and processing food properly
will kill germs and bacteria contained in it. Reduce consumption of foods like this.
9. Eat More When Your Heart Is Less Comfortable
The fact is that most people tend to eat more when their heart is less comfortable. Many
people consume excess carbohydrates and calories when their hearts are less calm or in
stressful situations. If you are in this mood, consume healthy foods in moderation and
maintain healthier habits.
10. Not Drinking Enough Water
Water is the body's second need after oxygen. However, many of us neglect the time to
drink water and become slightly dehydrated throughout the day. Dehydration makes us
feel hungry and tired. After eating, consume enough water. Bring a bottle of water and
drink it according to your body's needs. Drinking enough water can keep you hydrated
and help you control your appetite and lose weight.
11. Eating when stressed or bored
Eat only when you are hungry. Eating snacks, especially high carbohydrate ones when
restless, will indeed increase the production of serotonin which makes the mood better
and under control. But the problem is, it is also accompanied by disruption of blood sugar
levels which further increase the desire to eat. Try not to pile up snacks in your cupboard,
especially potato chips or other snacks that contain high carbohydrates. When you are
stressed or bored, distract yourself by reading a book or watching TV, but remember, no
snacks. If you can't resist the urge to chew, it's better to eat fruit.
12. Eating when not focused
Eating while reading a magazine, or while browsing the internet, will cause you not to
control what goes into your mouth. When your attention is distracted, you tend to eat
more than you really need. You don't realize it until you finish it, because multi-tasking
makes it difficult for you to detect satiety. According to various studies, eating while
doing other activities can lead to a lack of satisfaction with the food consumed. As a
 result, you are compelled to eat more. The solution is to focus on your food while you are
eating, and you should do it on the dining table.

B. Dietary Guidelines
 Try to eat regularly, avoid eating that is too long. Dinner should take place before
19.00
 During a diet, avoid eating food (snacking) outside of the recommended meal times
 Recommendations for food processing are: boiled (soup), steamed, roasted, air fry,
sauteed using a limited amount of oil
 Fruit should be consumed in the form of cut fruit and according to the recommended
portion
 During a diet, avoid eating food (snacking) outside of the recommended meal times
 Recommendations for food processing are: boiled (soup), steamed, roasted, air fry,
sauteed using a limited amount of oil
 Fruit should be consumed in the form of cut fruit and according to the recommended
portion.

C. Health Insurances
In short, the definition of health insurance is an insurance product that deals with
the insured's health problems due to an illness and covers the costs of the treatment
process. Meanwhile, quoted from Investopedia (2019), health insurance is a type of
insurance coverage that pays for medical, surgical, or related health care costs as stated in
the insurance policy. Generally, the causes of illness for the insured that the insurance
company can afford are injury, disability, illness, or even death due to an accident.
Insurance companies that issue health insurance policies can reimburse the
insured for expenses incurred due to illness or injury, or pay medical expenses directly.
Examples of private health insurance companies such as Prudential, Allianz, AIA, Cigna,
and Manulife are among the big names that provide a wide range of insurance products
according to the needs of the Indonesian people and are widespread throughout the world.
Companies usually provide insurance packages for their employees as a form of
protection guarantee. Premium payments vary, some are paid by the company, some are
deducted from the employer but are often also deducted from the employee's salary. The
cost of health insurance premiums is deductible to the payer, and the benefits received are
tax exempt.
Health Insurance Functions

 Can be used for inpatient medical expenses

 Can be used for outpatient medical expenses
 Minimizing risks, such as lack of money when sick
 Practical and efficient, because you don't need to borrow funds from family, relatives,
etc.
 Treatment to the hospital
  Helping you more easily manage finances
 Get proper health services
Health Insurance Benefits
• Relieve Hospital Costs
• Help Manage Finances
The second health insurance benefit is that it can help you manage your finances.
Having health insurance requires you to pay premiums regularly every month. This will
make you regularly set aside your income to pay the premium. That way, the distribution
of your money will be clear every month.
Various Types of Care Provided
Health insurance provides various types of treatment that you can get. You will
get treatment according to the agreement on the policy. Each treatment listed on the
policy also has a ceiling or limit for the amount of maintenance costs. The ceiling
provided by the insurance company is adjusted to the amount of premium that you
pay regularly every month or at the beginning. Here are some of the benefits of care
that are covered by health insurance, including: In Patient
Reimburse for medical expenses due to illness and require treatment or stay in a
hospital in accordance with the provisions that apply to the conditions of the
insurance company policy.
 Inpatient
Reimburse for medical expenses due to illness and require treatment or stay at the
hospital in accordance with the provisions that apply to the conditions of the insurance
company policy.
 Outpatient
Reimburse for medical expenses due to diseases that do not require hospital treatment or
overnight stays, but only outpatient or outpatient treatment.
 Childbirth (Maternity)
Reimburse for labor or delivery according to the program taken and guaranteed in the
policy.
 Glasses (Glasses)
Reimburse for eyeglass lenses and frames or frames with a cover letter from an
ophthalmologist
 Dental (Dental)
Reimburse for medical expenses due to basic care, gum care, complex dental care, dental
repairs and dentures in dental care.
 General check up
Reimburse for medical examinations according to the program taken and guaranteed in
the policy

D. Traditional food
Typical Western Indonesian Food
 1. Mie Aceh
This regional specialty in Indonesia from Aceh has a thick texture and is mixed with sliced
meat and strong spices. Aceh noodles are usually served fried, boiled or sauteed. Besides
that, it can also be served with additional seafood such as crab, shrimp and squid.
2. Bika Ambon
Even though the name is Bika Ambon, this food does not come from Ambon. This cake
comes from North Sumatra and is usually sold in Medan as souvenirs. This yellow cake has
a soft and sweet texture.
3. Rendang
This typical Indonesian food from West Sumatra has been named the most delicious food in
the world. This dish of beef cooked in coconut milk and spices for hours is indeed very
popular. The taste is delicious and also delicious, successfully making this typical West
Sumatra food so loved by many people.
4. Belacan curry
Belacan Gulai is a typical Riau food. Belacan is another name for shrimp paste which is
well known by the Sumatran people. This Riau regional specialty is made from a basic
ingredient in the form of a sauce that has been mixed with shrimp paste. Besides that, there
are also meat, shrimp or fish.
5. Brains
Another typical Indonesian food comes from the Riau Islands region, namely brains. This
traditional food, which is made from seafood as the main ingredient, is seafood that is
processed and wrapped in banana leaves.
6. Patin Fish Curry
This typical Indonesian food from Jambi is unique in the way it is cooked. How to cook it is
mixed with fermented durian fruit flesh or commonly called tempoyak. However,
sometimes tempoyak can be replaced with coconut milk.
7. Pendap
Pendap is a typical food of the Bengkulu region. This food is made from fish which is
seasoned with various special spices.
8. Pempek
This South Sumatra regional specialty is quite famous for its delicacy. This food is made
from processed fish mixed with sago. Comes with a cuko or vinegar sauce that is so
tempting that many people love it.
9. Bangka noodles
This typical Indonesian food from the Bangka region is of course made from noodles. It is
served by mixing it with a sauce made from fish, shrimp, or squid spices, and sprinkled
with sprouts and cucumber.
10. Whistle
Seruit is a typical Indonesian food originating from Lampung. This food is made from
grilled fish and served with chili paste or tempoyak or mango. If you are visiting Lampung,
there is nothing wrong with tasting this one culinary treat.

Typical Indonesian food on the island of Java and Bali

1. Milkfish Satay
 Milkfish Satay is a typical Indonesian food from Banten which is made from milkfish. The
specialty of this milkfish satay is that it doesn't have thorns and the texture of the meat is
soft.
2. Egg crust
The next Indonesian food is quite well known, namely the egg crust. Surely you are already
familiar with this food that is often found in Jakarta. Yes, egg crust is one of the typical
culinary delights of Jakarta that always successfully tempts appetites.
3. Serabi
Serabi is a regional specialty from West Java which has a sweet taste. Made from roasted
rice flour. Now the pancake is also equipped with various delicious and tempting toppings.
4. Sate Buntel
The next regional specialty is Sate Buntel. This food is a Solo culinary tour that is very
appetizing. Sate which is made from minced mutton which is then wrapped in a thin layer
of fat and then grilled will give its own nuance for the audience. With soy sauce, sliced
shallots and cabbage leaves, and lime and cayenne pepper as an addition, your career
satisfaction is complete.
5. Gudeg
You must taste this regional specialty from Jogja. Gudeg is a vegetable made from young
jackfruit cooked in coconut milk with a long process. Gudeg is usually served with hot rice,
thick coconut milk (areh), free-range chicken, eggs and also delicious chili krecek, no two.
6. Rujak Cingur
A typical Indonesian food from East Java, there is a very famous cingur salad. This rujak is
a mixture of vegetables and fruits that is poured with spices.
7. Sate Madura
Who doesn't know Madura satay. In almost every area you can find Madura satay. Sate
Madura is chicken satay with a distinctive peanut sauce.
8. Chicken Betutu
Betutu chicken is a typical Indonesian food from Bali. Betutu is a side dish made from
whole chicken or duck filled with spices, then grilled in the husk fire.

QUESTION

1. A term to describe habits and behaviors related to food and eating, such as eating manners,
patterns of food eaten, frequency and portion of food, belief and acceptance of food (eg
abstinence and liking or disliking food) is called ... …?
A. Eating habits
B. Lack of eating
C. Poor nutrition
D. Malnutrition
E. Obesity
2. What follows is a good eating habit, namely… ..?
A. Eating too fast
B. Ignoring breakfast
C. Always eat breakfast
D. Coffee addiction
E. The habit of eating at night
3. Eating before bed is …… ..?
A. Maintain a diet
B. Maintain a healthy body
C. Exercise regularly
D. Increased stamina
E. Bad habits
4. The nutritionist states some of the advantages by dividing… .. times meal times
A. 4
B. 5
C. 6
D. 7
E. 8
5. Below which is included in the excess meal time according to nutrition experts,
namely… ..?
A. Blood circulation and exchange of nutrients become lighter in action
B. Lack of nutrient exchange function in the body
C. Be diligent in eating sweet foods
D. Lack of nutritional intake in the body
E. Excess intake of nutrients consumed
6. A number of studies have shown that the brain's ability and memory increase in ……?
A. Evening
B. During the day
C. In the afternoon
D. Days
E. Every day
7. Drinking more than three cups of coffee a day can cause …….?
A. Kidney
B. Anemia
C. Amnesia
D. Pancreatic cancer
E. Leukemia
8. The worst side effect of consuming too much sugar is mentioned ....?
A. Cancer
B. Kidney
C. Diabetes
D. Lungs
E. Paralysis
9. Increased appetite and fat tissue can lead to increased… ..?
A. Appetite
B. Cancer
C. Lungs
D. Diabetes
E. Body fat
10. How many bad eating habits are there… ..?
A. 12
B. 11
 C. 10
D. 9
E. 8
11. How many good eating habits are there… ..?
A. 5
B. 6
C. 7
D. 8
E. 9
12. How many different types of treatment are provided by the insurance… ..?
A. 3
B. 4
C. 5
D. 6
E. 7
13. Another name for childbirth in various types of insurance treatment, namely… ..?
11. Glasses
12. Maternity
13. Outpatient
14. Room
15. Outglass
14. This regional specialty in Indonesia from Aceh has a thick texture and is mixed with sliced
meat and strong spices. What is this food ……?
A. Gomak noodles
B. Ombus-ombus cake
C. Indomie
D. Capcai
E. Aceh noodles
15. Aceh noodles are usually served in 3 ways, namely ……?
A. Baked, fried and boiled
B. Sautéed, boiled or baked
C. Fried, boiled or sauteed
D. Boil. Fry or bake
E. Fry, grill or sauté
16. Bika Ambon cake comes from….?
A. Medan
B. Bali
C. North Sulawesi
D. Ambon
E. Kalimantan
17. How is the texture of bika Ambon… ..?
A. Soft and fragrant
B. Soft and sweet
C. Hard and bitter
D. Chewy and fragrant
E. Sweet and delicious
 18. Belacan curry is a typical regional food …….?
A. Kalimantan
B. Batak Toba
C. Sulawesi
D. Riau
E. Padang
19. Food originating from Riau Islands is….?
A. Brains
B. Rib soup
C. Sambal belacan
D. Rendang
E. Pempek
20. Brains are processed using the leaves of… ..?
A. Brown bars
B. Coconut trunk
C. Banana leaves
D. Vegetable cabbage
E. Coconut leaves

ESSAY
1. Pendap is a regional specialty… ..?
2. Bangka noodles served by mixing it with… ..?
3. Food originating from Lampung is called ....?
4. Seruit served with ……?
5. Milkfish Satay is a typical Indonesian food from ……?
6. Milkfish satay made from… ..?
7. The specialty of this milkfish satay is… ..?
8. Rujak cingur is a mixture of vegetables and fruits that is poured with spices….?
9. Sate buntel is a typical food from the region… ..?
10. Gudeg is usually served with hot rice, thick coconut milk (areh), free-range chicken, eggs and
chili sauce… ..?
ANSWER KEY
CHAPTER 1

1, A. Nutrition
2. C. Simple and complex
3. A. 15 Hours
4. C. essential amino acid index
5. B. Water
6. C. More vegetable protein than animal protein
7. E. Boosts the immune system
8. C. Essential amino acids
9. A. 13
10. D. A
11. A. A
12. D. B6
13. C. 2 and 4
14. E. Diabetes
15. A. Kwashiorkor
16. B. Micronutrients
17. D. 2
18. A. Vegetable and Animal
19. B. Vegetable
20. D. Unsaturated Fat

ESSAY
1. Lipase
2. Unsaturated
3. Bananas
4. 16%
5. Sugar
6. Vitamin B2
7. Vitamin B3
8. Meat, eggs, milk, fish, butter and fish oil.
9. Water
10. A. Carbohydrates
B. Protein
C. Fat
D. Vitamins
E. Minerals and other trace elements
F. Water

CHAPTER 2
1. A. Minerals
2. D. B5
3. B. B2
4. C. Spirit
5. A. Kwashiorkor and marasmus
6. D. Marasmus
7. B. Kwashiorkor
8. D. Increasing access and quality of services
9. A. Carbohydrates and fats
10. C. Eggs
11. E. C
12. B. Hypertension
13. D. Sleep well
14. A. Vitamin A acetate
15. E. protein, fat, minerals, water
16. C. The simplest carbohydrates
17. B. Increase absorption of Ca and P from the intestine
18. D. Babies
19. B. Carbohydrates
20. D. Barriers to physical, mental, and social development

ESSAY
1. 1) Produce more energy than carbohydrates and protein.
2) Fat is digested slower than carbohydrates and protein
3) Can dissolve fat-soluble Vitamins
2. - calcium,
- iron,
- zinc.
3. Calcium
4. ZINC
5. - egg yolk,
- Beef liver,
- fish,
- milk,
- Broccoli,
- spinach.
6. - Heart,
- egg yolk,
- soy flour,
- cereals,
- Yeast,
- peas,
- bean,
- nuts,
- tomato,
- milk.
7. Vitamin K
8. - spinach,
- Cabbage,
- cheese,
- Spinach,
- Broccoli,
- Cabbage,
- tomato
9. Vitamin B3
10. Vitamin A
CHAPTER 3
1. B. Healthy lifestyle
2. D. Diligent exercise
3. A. Jogging
4. C. Personal
5. A. Regulatory substance
6. C. Nutrition
7. B. Free Time
8. C. material progress
9. A. Pleasure
10. C. No furniture
11. C. Nutritional value and fresh
12. C. Providers, power builders, and power regulators
13. A. Carbohydrates
14. E. The organs in the body function properly
15. D. Take walks on the beach
16. B. Rest
17. D. At least 6 hours
18. C. Sleep well
19. D. Lack of enthusiasm at work
20. E. Sleep

ESSAY
1. - Releasing tired
- Gives the body the opportunity to form new strengths
- Cultivate freshness and strength
- enthusiasm at work
- Extend the life of body cells
2. Has a landfill
3. Sleep regularly at 11 o'clock
4. Improve hygiene
5. Organs in the body function properly
6. Maintain body hygiene
Healthy living
Eating foods that contain lots of protein
Increase endurance
Increase the level of intelligence
7. Sufficient drinking water contains minerals that the body needs
8. Have an ideal sleep time and avoid overtime activities that can make the body tired
9. weakness and stress
10. Dispose of trash in its place
Cleaning dirty ditches
Be diligent in cleaning the home page
Do not throw garbage into the river
Wash your hands frequently in running water
CHAPTER 4
1. C. Stunting
2. A. Vitamin A
3. E. Goiter
4. B. Anemia
5. D. Poor nutrition
6. A. Inadequate nutrition
7. C. Stunting
8. B. Obesity
9. D. Overweight
10. A. Goiter
11. D. Vitamin A
12. B. KVA
13. E. Blindness or death
14. B. Being overweight
15. C. Hypertension
16. E. Malnutrition
17. C. Socio-economic status
18. A. Give food with balanced nutrition
19. E. High
20. B. Gradually
ESSAY
1. basal metabolism
2. Nutrition Science
3. swelling of the legs and thighs
4. GAKI
5. Blindness
6. abnormal enlargement of the thyroid gland
7. The body does not have enough healthy red blood cells to carry oxygen to body tissues.
8. Decreased appetite for children so that children refuse food that is given, which results in
reduced intake of nutrients into the body
9. Interferes with the function of immunity
10. Malnutrition

CHAPTER 5

1. D. The menu is balanced

2. A. 1700-2250
3. D. 5%
4. B. 46%
5. C. Sugar
6. D. 55-66 g / day
7. A. 11%
8. C. Nuts
9. E. 630 Kcal
10. E. Coronary heart
11. D. Minerals
12. B. 600-700
13. C. Hemoglobin
14. A. Menu
15. D. Foods with balanced nutrition
16. E. Junk Food
17. D. Salad
18. A. Fruits and vegetables
19. B. Vitamins
20. C. Energy substance

ESSAY
1. 0.45 grams a day
2. Niacin
3. Staple food
4. Fortification and iron supplementation and consumption of food sources of iron
5. General guidelines for balanced nutrition consist of 13 messages, including limiting fat
consumption, getting into the habit of eating breakfast and eating a variety of foods.
6. Family Nutrition Improvement Business Activities (UPGK) are cross-sectoral activities
supported by the Ministry of Agriculture, Religion and the National Family Planning
Coordinating Board.
7. The food and nutrition vigilance system aims to obtain an overview of nutritional status,
information to analyze causes of nutritional problems, and to monitor nutrition programs.
8. Improve the health and physical development of children, instill good eating habits and
ways, develop knowledge and attitudes about the role of nutritious food for health.
9. Adults need to get respect from others as humans who are able to determine, direct and
determine themselves.
10. Adult or elderly

CHAPTER 6
1. B. Height
2. D. 63  C
3. E. 74  C
4. A. Cross contamination
5. B. 74  C
6. C. Cleaning food and tools
7. A. Dessert (dessert)
8. C. Dinner
9. A. Prepare
10. D. Clothes
11. A. Sweet
12. C. Food
13. E. Bread
14. B. Slice
15. D. Popular
16. C. Work
17. A. Eaten
18. B. Meat
19. D. Flavor
20. A. Cafes
ESSAY
1. continental breakfast
English Breakfast
American Breakfast
Indonesian Breakfast
2. A la carte 'or' table d hotel
3. - Appetizer (such as paysane soup),
- Main courses (eg fillet of meuniere snapper,
- Boiled potatoes, buttered spinach)
- Dessert (eg vanilla ice cream).
4. a. Sandwiches
b. Canapes (snacks that accompany drinks)
c. Small pastries (biscuits or small cakes)
d. Fruit salad and cream
e. Gateaux (high quality pastries) or Pastries.
f. Ice cream
g. Tea or coffee
5. a. Cold Cuts: smoked ham, cold fish.
b. Entrees: meat stew, lasagne.
c. Grilled: kebabs, hamburgers, minute steak.
d. Sweet or Dessert: English cake, fresh fruit cake.
6. Banquet or Andrawina
7. a. Light Buffet (simple buffet) where the food served does not contain many calories. The
types of food served include: hot or cold savories, hot sausages, canapes, sandwiches,
sweets, beverages.
b. Full Buffet (buffet with more complete dishes). The types of food served are: large
variety of cold dishes, warm dishes (entree): meat, fish or poultry, vegetables and
potatoes, sweet or dessert, beverages.
8. Tea Time Menu
9. Full Breakfast
10. a. Bread and Butter
b. Preserves: jam, marmalade, honey
c. Cereals or Porridge
d. Fruit slices or fruit juices
e. Eggs
CHAPTER 7
1. B. Remove dirt on clothes
2. A. Sodium Flourida
3. C. Cause cancer
4. C. BHT and BHA
5. B. Aspartame
6. E. Bleach
7. A. Isoamil Acetate
8. D. Sodium palmitate
9. B. Insecticide
10. A. Preserving food
11. D. The heart beats fast
12. B. Tartrazine
13. E. Tar
14. C. Amphetamines
15. B. Make food perishable
16. A. Green FCF
17. A. facilitate the packaging in distribution
18. C. diabetes mellitus
19. D. Sugar and salt
20. B. frequent urination
ESSAY
1. Contains non-narcotics and psychotropic addictive substances, including caffeine
2. • Cooling
• canning
• addition of salt
3. Generating enthusiasm
4. Come to a certain hospital to get psychotropic withdrawal therapy
5. dyes and preservatives
6. Detergent waste is difficult to be broken down by microorganisms so that it will last a long
time
7. –Turmeric
- Pandan
- Suji leave
8. borax, formaldehyde, sulfur dioxide, potassium acetate, potassium benzoate
9. Can cause disease
10. Seasonings, sweeteners and preservatives

CHAPTER 8
1. A. Food and Beverage division
2. A. Food arrangement and service
3. B. Generating appetite
4. D. Fulfilling guests' appetite to be s atisfied with food and drinks
5. C. Expensive
6. D. Food production and food service
7. E. The waiter
8. B. Set
9. A. Round, oval, square and rectangular tables
10. C. Kost
11. C. 22 cm
12. B. Ceramics
13. D. Side board
14. C. Bill tray
15. A. Gueridon
16. C. Baking
17. E. Time
18. D. To crush food ingredients during the cooking process
19. A. Good quality white grape juice
20. C
ESSAY
1. Remove the part of the chicken that rises upwards
2. Frying pan is used for high temperature cooking and saute pan is used for low temperature
cooking
3. Stopping the cooking process
4. Carbohydrates
5. Sushi Knife
6. Thin slices like lint
7. Stewing
8. Boiling
9. Steaming (Steaming)
10. Steering (Au Bain Marie)

CHAPTER 9
1. E. Breastfeeding women
2. B. Achievement of life expectancy
3. A. Psychic
4. C. Basal metabolism
5. D. Easy to digest and small portions
6. B. Cabbage / cabbage
7. E. Sodium chloride
8. A. Green beans
9. B. Heredity
10. D. 45% -65%
11. B. Kidney
12. C. 30%
13. D. Dietary fiber
14. A. Dehydration
15. B. Nutritional intake
16. D. Boost the immune system
17. C. Kwashiorkor
18. A. Growth
19. C. Poor nutrition factors
20. A. Kidney
ESSAY
1. Acute protein, vitamins and minerals.
2. Fat
3. Minerals and Vitamins
4. Protein
5. Protein
6. Stomach
7. Fiber
8. Vitamin C
9. Stomach
10. Carbohydrates

CHAPTER 10
1. A. Tell and persuade seminar participants to do something
2. C. Provide instructions
3. B. Show Your Passion
4. E. Simple
5. A. Proximity
6. C. Teleconference
7. B. Slide- New slide
8. E. Slide
9. C. Slide
10. C. Custom Animation
11. A. Design
12. E. F5
13. A. Presenter, Audience, Facilities & Aids, Material
14. C. Foot movements, hand movements, lip movements, eye movements
15. B. Stay calm, listen carefully
16. D. Smiling
17. A. Read exactly all the content contained in the PPT
18. B. Electronic Book
19. D. Text, images, and sound published digitally
20. C. School environment

ESSAY
1. I think it is necessary, because in a presentation it requires the participation of the audience
to express their needs, suggest solutions, and formulate conclusions or recommendations. In
addition, a question and answer session is also needed so that the audience really
understands the essence of the presentation so that the question and answer session helps the
speaker achieve the goals of the presentation.
2. The advantage of handout media is that it allows the speaker to prepare both written visual
aids and graphics into writing which are then duplicated and distributed to the audience
(usually before the presentation begins). So while listening to the presentation, the audience
can see handouts in the form of a summary of the presentation material, conclusions, and
graphics that help the audience's understanding. Handout media should be used if the
number of audience present is large so that it will provide guidance to the audience
regarding the material to be presented.
3. These factors include:
How to dress
The manner of dress determines the credibility of the speaker. In addition, the way to dress
also determines the person's self-image.
Eye view
To demonstrate ethics and dignity, the speaker must look towards the audience. It is not
justified to stare at the floor or at the notes continuously while speaking.
4. Some pointers that can be used to keep the audience's attention are: connecting the topic of
the presentation with the audience's needs, using clear language and explaining the
relationship between the purpose of the presentation and the main ideas.
5. a. Determine the main / main idea
b. Draw an outline (Outline)
c. Estimating the length / length of the presentation
d. Determine the style / approach
6. In general, the first audience analysis conducted will include backgrounds such as age,
education, occupation, experience, hobbies, and so on. From this background, it can be seen
the needs and desires of the audience. Understanding the needs and wants of the audience
will then be used to determine the appropriate content style / approach for the presentation.
After determining the background, then analyzed the size of the amount (size), composition,
and reaction.
7. a. Provide information
One of the goals of business communication is to provide information. The expectation of
providing information is feedback after the information reaches the intended person as
expected by the speaker. For example, causing changes in attitudes, opinions, behavior, and
participation.
b. Influencing (persuasive)
The basic assumption in the influence / persuade process is that the speaker - the audience
deliberately communicates to influence each other.
c. Give instruction
One way to get people to change the way they want is by giving instructions. Only those
who have authority are given instructions, for example by instructing their subordinates.
 Communication with an instructive purpose occurs in moderate to low level speaker –
audience interactions. Interaction is taking place when the speaker instructs the action to
be done, when and how to do it.
Increase self-confidence
8. Show a sense of enthusiasm, joy, and happiness Often practice and simulations Enthusiasm
Avoid talking to slides Master the presentation material Sense of Humor
9. to persuade, to inform, or to convince
Impromptu Presentation (Impromptu)
10. - Presentation Manuscript (Manuscript)
- Memorization Presentation (Memoriter)
- Ekstempore presentation

CHAPTER 11
1. B. Ideal body weight
2. D. Amilum
3. B. Vitamins A, D, E, K
4. A. Knowledge, prejudice and habits
5. D. Diet consumption of fatty foods
6. B. Biological factors, genetic factors, changes and patterns of life, lack of physical activity
or sports
7. C. Chicken
8. A. Processed products
9. C. Blood pressure
10. E. Hyperkalemia
11. A. Hyperphosphatemia
12. B. Heart rhythm
13. D. Nutrition
14. A. 6
15. B. Sodium
16. A. Swelling
17. C. Paprika
18. B. Vegetables at least 45 servings per day
19. D. 628
20. C. 4-5

ESSAY
1. banana, because it is rich in potassium
2. Urine
3. Omega-3
4. olive oil, avocado, and nuts.
5. salmon, tuna, and processed soybeans.
6. rice and wheat
7. End-stage chronic renal failure, because consumption of fluids in normal amounts can cause
shortness of breath due to fluid buildup in the lungs (pulmonary edema)
8. - Chicken.
- Poultry.
- Fish meat.
- Milk and its processed products, such as cheese, cream and butter.
- Soybeans and their processed products, such as tofu, tempeh and peanut milk.
-Vegetables, such as broccoli, cabbage, spinach and okra.
-Soft drinks
-Protein
9. – Sodium
-Potassium
-Calcium and phosphorus
-Fluid
10. aggravate kidney damage

CHAPTER 12
1. A. Eating habits
2. C. Always eat breakfast
3. E. Bad habits
4. B. 5
5. A. Blood circulation and exchange of food substances work lighter
6. B. During the day
7. D. Pancreatic cancer
8. C. Diabetes
9. E. Body fat
10. A. 12
11. C. 7
12. D. 6
13. B. Maternity
14. E. Aceh noodles
15. C. Fried, boiled or sauteed
16. A. Medan
17. B. Soft and sweet
18. D. Riau
19. A. Brains
20. C. Banana leaves
ESSAY
1. Bengkulu
2. A sauce made from fish, shrimp, or squid spices, and sprinkled with sprouts and cucumber
3. whistle
4. Sambal terasi or tempoyak or mango.
5. Banten
6. Milkfish
7. has no spines and a soft meat texture.
8. Petis
9. Solo
10. Delicious krecek no two

BIBLIOGRAPHY
Admin. 2017. Makalah Tentang Diet. https://tugasmereka.blogspot.com/2017/08/makalah-
tentang-diet.html . Diakses pada tanggal 20 Februari 2021 pukul 15.21.

Pipik Taufik. 2016. Malakah Nutrisi. https://piktau.blogspot.com/2016/06/makalah nutrisi.html.

Diakses pada tanggal 20 Februari 2021 pukul 14.00.

Maressa. 2017. 8 Makanan Diet Ketogenik yang Sehat dan wajib Untuk Ketahui.https:// diet
sehat.co.id/makanan-diet-ketogenik. Diakses pada tanggal 20 Februari 2021 pukul 17.00.

https://www.ef.co.id/englishfirst/kids/blog/15-kosakata-tentang-cara-menjaga-kesehatan- dan-
artinya/

https://www.timesindonesia.co.id/read/news/180774/6-faktor-utama-yang-mempengaruhi
kesehatan-tubuh

https://hellosehat.com/kebugaran/olahraga-lainnya/berapa-lama-olahraga-yang-baik/#gref
https://hellosehat.com/nutrisi/fakta-gizi/masalah-gizi-di-indonesia/#gref

https://hot.liputan6.com/read/4404462/8-cara-menjaga-kesehatan-agar-tidak-mudah-sakit
terapkan-pola-hidup-sehat

https://www.lemonilo.com/blog/inilah-cara-p Prevention-dan-panganan-malnutrisi-bagi-anda
dan-buah-hati-anda

https://books.google.co.id/books?
hl=en&lr=&id=kqhADwAAQBAJ&oi=fnd&pg=PA3&dq=pro
blems+gizi+in+indonesia&ots=OuMQIZPcYZ&sig=v3OY9Th5WNvBatX4i0%20=Jq
Ayqredir_ esc&mas 20indonesia & f = false

https://www.sehatq.com/artikel/penting-ikuti-tips-mengatur-pola-makan-berdasarkan-usia

https://www.restofocus.com/2015/05/definisi-dan-cara-melakukan-table.html

https://www.fimela.com/lifestyle-relationship/read/3132069/pentingnya-menjaga-pola- makan-
demi-hidup- sehat#:~:text=Pentingnya%20menjaga%20pola%20makan%20tersebut,menye

https://www.google.com/search?q=kesimpulan+tentang+pola+makanan+sehat+pada+saat+pe
sta&oq=kesimpulan+tentang+pola+makanan+sehat+pada+saat+pesta&aqs=chrome..6

https://www.researchgate.net/publication/51628299_The_Party_Planning_Task_A_useful_to
ol_in_the_functional_assessment_of_planning_skills_in_adolescents_with_TBI

https://www.google.com/search?q=makanan+seimbang&oq=makanan+seimbang&aq
=chrome..69i57j0l9.8339j1j15&sourceid=chrome&ie=UTF-8

https://www.heartfoundation.org.nz/professionals/food-industry-and-hospitality/hospitality
hub/creating-healthy-recipes

https://www.nal.usda.gov/fnic/dietary-guidelines-around-world

https://www.wellandgood.com/nutrition-guide-global/

https://www.englishclub.com/vocabulary/food.php

https://www.studystack.com/flashcard-415043

https://www.researchgate.net/publication/323132466_Chemicals_in_Food

https://saferchemicals.org/2012/12/03/tips-to-avoid-toxic-chemicals-in-food/

https://www.nutrition.org.uk/nutritionscience/foodfacts/additives.html?start=2
https://brilicious.brilio.net/masak-yuk/10-resep-cah-kangkung-ala-rumahan-enak-dan-praktis-
200403a.html

https://www.realsimple.com/holidays-entertaining/entertaining/how-to-set-a table#:~:text=Put%20the
%20dinner%20plate%20in,the%20right%20of%20the%20knife.

https://www.thoughtco.com/food-service-vocabulary-1210140

https://www.webstaurantstore.com/article/454/types-of-cooking-methods.html

https://www.mutupelayanankesehatan.net/13-berita/2746-pembangunan-pendidikan-dan-
kesehatan-harus-jadi-prioritas
http://pengertianmenurutahli.blogspot.com/2013/06/pendidikan-gizi-masyarakat.html?m=1