1. NUTRIENTS: PROBLEM BASED
LEARNING
Maung Thet Naing Win
Toh Zheng Xiang
3S3

2. TARGET AUDIENCE
 Male vegetarians aged 13 to 16 with a mass of
50kg and light exercises everyday
 Most stalls in the canteen cater to non-vegetarians
 Vegetarians are left neglected

3. NUTRIENTS
 Carbohydrates
 Main source of energy
 Starch / Glycogen  Maltose  Glucose
  catalysed by amylase
  catalysed by maltase
 Main source: starchy foods such as rice, grain
 An average person needs 130 grams of
carbohydrates per day

4. NUTRIENTS
 Proteins
 Building of body cells
 Maintaining and repairing of body tissues
 Main source: meat
 Since vegetarians cannot take meat, they will have
to get proteins from a combination of legumes,
seeds and grains.

5. NUTRIENTS
 Fats
 Source of energy
 Contains fat soluble vitamins (vitamin D)
 Monounsaturated, polyunsaturated and saturated
 Since vegetarians cannot take meat, they lose a
major source of fats, and have to replace them by
eating plant oils (such as sunflower, canola oil)

6. VITAMINS
 Vitamin C (water soluble)
 Needed for formation of intercellular substances
 Deficiency syndrome: scurvy
 Vitamin D (fat soluble)
 Promotes absorption of calcium and phosphorus
 Deficiency syndrome: Rickets, osteomalacia

7. VITAMINS
 Since vitamin D can be made by the human body
and vitamin C can be found abundantly in fruits and
vegetables, vegetarians would have no problem
getting these vitamins

8. MINERALS
 Calcium
 Needed for building of bones and teeth
 Deficiency syndrome: Poor growth of bones, teeth
 Iron
 Needed for formation of haemoglobin
 Deficiency syndrome: Anaemia
 Both minerals stated can be obtained from dark
green vegetables such as spinach, so vegetarians
can obtain them easily

9. FOOD PYRAMID

10. ASSESSED FOOD

11. NUTRIENT CONTENTS
Carbo Vitami
Ingredi Protei Calciu Iron/ Zinc/
hydrat Fats/g nB
ents ns/g m /mg mg mg
es/g /mg
Rice 93 6 8 0.1 9 0.30 1.18
Bitterg
1 9 13 0.2 26 0.93 2.18
ourd
Long
2 2 2 0.1 23 0.62 0.39
Beans
Spinac
1 4 19 0.3 169 1.37 0.55
h
Total 97 21 42 0.7 227 3.22 4.30

12. SUGGESTED MEALS
 Monday: Rice + Beancurd + Corn & Carrot Soup +
Green peas
 Tuesday: Rice + Tofu + Peanuts + Brocolli
 Wednesday: Rice + Steamed egg with wolfberry +
Tomato+ Potato
 Thursday: Rice + Spinach + Potato + Cashew Nuts
 Friday: Rice + Fried egg + Lettuce + Beancurd

13. NUTRIENT CONTENT
Wednesda
Nutrients Monday Tuesday Thursday Friday
y
Carbohydr Rice, Rice, Rice,
Rice Rice
ates Brocolli Potato potato
Fats Cashew
Corn Peanut Potato Fried egg
Nuts
Cashew
Tofu, Fried egg,
Proteins Beancurd Egg Nuts,
Brocolli Beancurd
Spinach
Carrot,
Vitamin B - Tomato Spinach Lettuce
Corn
Green
Calcium Brocolli Potato Spinach Lettuce
peas
Green Brocolli,
Iron Potato Spinach Lettuce
peas Tofu
Green Cashew
Zinc - Egg Fried egg
peas Nuts

14. COMPARISON
Nutrient Suggested meal Original
s Monday Tuesday Wednesd Thursday Friday Meal
ay
Carbohyd
137 201 147 216 138 97
rates /g
Proteins
29 64 49 61 31 21
/g
Fats /g 59 97 91 119 116 42
Calcium/
236 275 248 493 234 227
mg
Iron/ mg 4.04 3.76 9.15 12.53 4.72 3.22
Zinc/ mg 4.57 4.36 4.48 10.04 4.89 4.30
Vitamin B/ 1.1 1.3 0.9 1.2 0.7 0.7
mg