by Teacher Kasmawati

SMK KUCHING HIGH

Importance
of a
Balanced
Diet
 DISEASE: GOITRE
CAUSES: LACK OF IODINE
 DISEASE: KWASIORKOR
CAUSES: LACK OF PROTEIN
 DISEASE: BERIBERI
CAUSES: LACK OF VITAMIN B
 DISEASE: RICKET
CAUSES: LACK OF VITAMIN D,
CALCIUM OR PROTEIN
 DISEASE: SCURVY
(BLEEDING GUMS)
CAUSES: LACK OF VITAMIN C

6
3.2 Importance of a Balanced Diet
What is meant by a balanced diet?

• A balanced diet is a diet that contains all

the food classes in the right quantities that
are required by the body.
• A balanced diet is necessary for:
a.supplying the required energy
b.balanced body growth
c.maintaining the health of the body
d.preventing deficiency diseases such as
scurvy and rickets
3.2 Importance of a Balanced Diet
 3.2 Importance of a Balanced Diet
Factors that Influence Calorific Requirement
FACTOR REASON
A person with a large body frame needs to take a
bigger portion of food because he or she needs to
Body size
have more energy compared to someone with a
smaller frame.
Children and teenagers require more carbohydrates
Age for energy and protein for growth because they are
growing and are more active compared to adults.
Farmers, labourers and fishermen require more
energy because they do heavy work. Therefore, their
Work
diet requirements are higher compared to people who
work in an office.
 3.2 Importance of a Balanced Diet
Factors that Influence Calorific Requirement
FACTOR REASON
Generally, men are more muscular and they do
Gender more heavy activities. Therefore, they need
bigger food portions than women.
State of People who are sick are weak. They require food
health suitable to their health condition.
People who live in cold climate countries lose
heat quickly to their surroundings compared to
Climate people who live in hot climate countries.
Therefore, they need more food to maintain their
body temperature.
 3.2 Importance of a Balanced Diet
Calorific Value of Food

• Food contains some basic classes, such

as carbohydrate, protein and fat.
• All of these basic classes produce
different quantities of energy when burned.
• The total amount of energy released when
1 g of food is burned completely in the
body is called energy value or calorific
value.
• This total energy is measured in units of
calorie (cal) or joule (J).
3.2 Importance of a Balanced Diet
Calorific Value of Food
1 calorie (cal) = 4.2 joule (J)
1 kilocalorie (kcal) = 4.2 kilojoule (kJ)
3.2 Importance of a Balanced Diet

Calorific Value of Food

http://www.moh.gov.my
3.2 Importance of a Balanced Diet

Calorific Value of Food

If the calorific value of rice is 16 kJ/g,

what is the calorific value in 100 g of
rice?

Solution: 100 g x 16 kJ/g

= 1 600 kJ
 3.2 Importance of a Balanced Diet
Calorific Value of Food
• Example 1: The table below shows the calorific
value of certain type of food.
Food Calorific value (kJ/100g)
Rice 1500 kJ
Fried egg 950kJ
Apple 160kJ

• A boy eats 200 g of rice, 100 g of fried egg, and 50 g

of apple.
• The calorific value of the boy’s breakfast is:
• (1500 x 2) + (950 ) + (160 ÷ 2) = 4030 kJ.
3.2 Importance of a Balanced Diet
REFERENCE VIDEOS

• https://www.youtube.com/watch?v=9VtxCx
tsMAI
• https://www.youtube.com/watch?v=YimuId
EZSNY
• https://www.youtube.com/watch?v=ogQO
XgKssjU
• https://www.youtube.com/watch?v=RSDw
MVQ7G9w&list=RDCMUCpE5mMGKYGp
dBakduPgXs0A&index=1