blended+learning


 * Topics: Nutrients **
 * __ Problem-Based Learning __**


 * Overview of task ** : To identify, examine and propose improvements to the dietary needs of a specific group of HCI students.

A well balanced diet is necessary for the proper growth and development of the body, especially so for the growing and active adolescent boys in our school. However, a balanced diet is not always easily available as some students in school choose their food based on the shortest queues and hence neglect their health and nutritional requirements. Furthermore, there are some students with special dietary requirements and their choice of meals may be limited.
 * Specific Instructional Objectives: **
 * 1) List the principal sources and describe the dietary importance of carbohydrates, fats, proteins, vitamins (C and D only), mineral salts (calcium and iron only), fibre (roughage) and water.
 * 2) Describe the deficiency symptoms for vitamins C and D and mineral salts (calcium and iron only).
 * 3) Understand the concept of a balanced diet.
 * 4) Explain why diet, especially energy intake, should be related to age, sex, and activity of an individual.
 * Task: **

You will work in //__pairs__// to propose some changes to the food offered in HCI’s canteen.

You may find the attached set of powerpoint slides useful in your understanding of the basic concepts in nutrition.
 * 1) Identify a specific group of students (E.g. athletes/ sportsmen, students in performing arts like choir, drama or in academic EP3 like EC3, vegetarians).
 * 2) Analyse their dietary needs based on their age group, level of activity and specific nutrition needed.
 * 3) Choose a stall in the school canteen to
 * 4) assess the nutritional value of the meal served and
 * 5) evaluate whether it provides adequate nutrition to this specific group of students.
 * 6) Design a meal that will better cater to the needs of the specific group of students you have chosen.
 * 7) The meal has to be realistic and offer better and a balanced nutrition compared to the stall selected for evaluation.
 * 8) Cost of the meal and how it is prepared has to be taken into consideration.
 * 9) Compare the meal you have designed to the meal in the selected stall and highlight the benefits of serving your meal.
 * 10) You will have to use a wiki to discuss, share and collaborate your research, findings, analysis and report. //Grades will be awarded for the appropriate use of the online wiki.//
 * 11) Present your findings and designed meal
 * 12) in a report which should not exceed **//two A4 pages with Arial font size of 11.//**
 * 13) in powerpoint slides which should not exceed **//15 slides//**.
 * 14) Deadline for submission: Term 3 Week 1 Friday.



Your research must be from scientific reliable sources. You are expected to obtain information from a variety of electronic and printed material. Here are some references you may find useful: 1. Singapore Health Promotion Board Food Info Search - [] 2. Healthy Balanced Diet – []
 * References: **

3. Suggested diet for the entire family – []

4. Good and bad fats? – [] -

5. wiki – http://www.wikispaces.com, [|http://www.wetpaint.com] 6. Calories counting information, food pyramid http://[|www.dietbites.com/article8.html]

7. How to read nutritional labels http://www.ehow.com/how_2256309_read-food-nutrition-label.html