PROJECT ON WONDERFUL DIET IN OUR LIFE

REE0072(A)_MATEX23

DANIA AFRINA BINTI JASMEDI (060829-07-0516)

MAISARAH BINTI MUSTAFA (060521-02-0088)

NUR ALYAA SAFRINA BINTI MOHD SAIFUL (060321-02-0032)

BALKIS BINTI ABDUL MANAF (Teacher/Advisor)

SEKOLAH MENENGAH SAINS TUANKU SYED PUTRA

REE0072

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1.0 ABSTRACT

The study titled “Wonderful Diet in Our Life” is focused on investigating the impact of a

balanced diet on the well-being and academic performance of students. The aim of this

research is to discern the correlation between dietary choices and students’ physical health,

cognitive function, and overall educational outcomes. Employing a systematic research

methodology, this study undertakes an in-depth review of existing literature, nutritional

guidelines, and scientific studies pertaining to the dietary habits of students. Through

meticulous research analysis, various dietary patterns are examined in relation to their effects

on energy levels, focus, memory retention, and stress management among students. The

study culminates in the conclusion that a well-rounded diet significantly contributes to students’

holistic development, enhancing their ability to excel academically and maintain overall health.

This research underscores the importance of fostering healthy eating habits among students

for their long-term success and well-being.

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2.0 INTRODUCTION

2.1 PROJECT BACKGROUND

Our “Wonderful Diet in Our Life” project is named as “Oishi-O-Bento” which is inspired

by bento box. Bento is a traditional Japanese meal concept that involves arranging a variety

of foods in a single, compartmentalized box. These meals are usually balanced and visually

appealing, with a combination of rice, proteins (such as fish, meat, or tofu), vegetables, and

sometimes pickled items or fruits. Bento boxes can be homemade or purchased from stores,

and they are often enjoyed as a convenient and aesthetically pleasing way to have a

complete meal.

2.2 PROBLEM STATEMENTS

Problem statements that arise in the making of this unique “Oishi-O-Bento” including

our school cafeteria wants to diversify its food offerings to students based on dietary

preferences and needs healthy considering budget constraints. “Oishi-O-Bento” also

provides two option main menu which are Bento Onigiri Set and Bento Pasta Set (Pasta

Putra).

The "Oishi-O-Bento" initiative aims to address the growing concern of inadequate

nutrition and unhealthy eating habits among school-age children. While schools play a

pivotal role in shaping young minds, they also have the potential to shape their eating habits

and overall health. However, many schools face challenges in providing nutritious and

appealing meals that cater to the diverse dietary needs and preferences of students. This

initiative seeks to identify and tackle the following issues:

1. Limited Access to Nutritious Options

2. Lack of Nutritional Education

3. Food Waste

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4. Influence of Junk Food Marketing

5. Health Consequences

2.3 OBJECTIVES

The objectives of promoting the “Wonderful Diet in Our Life” among students at school are to

ensure their overall health and well-being, support their academic success, and establish

lifelong healthy eating habits. By pursuing these objectives, schools can play a crucial role in

equipping students with the knowledge and skills they need to make informed and healthy

food choices throughout their lives. Here are the specific objectives:

1. Encourage students to consume a well-balanced diet that includes a variety of food

groups, such as fruits, vegetables, whole grains, lean proteins, and dairy or dairy

alternatives. This helps provide essential nutrients for growth, development, and overall

health.

2. Promote awareness of organic and sustainable food choices. Teach students about the

environmental and health benefits of organic farming practices and the reduced exposure to

pesticides.

3. Emphasize the importance of choosing nutrient-dense foods over empty-calorie options.

Help students understand how foods rich in vitamins, minerals, and other essential nutrients

contribute to their physical and cognitive development.

4. Encourage students to explore a diverse range of foods from different cultures and

cuisines. This fosters an appreciation for global food diversity and exposes them to a wide

array of nutrients and flavours.

5. Create a positive and enjoyable eating environment at school. Encourage students to

savour their meals, try new foods, and develop a healthy relationship with food that includes

mindful eating.

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6. Highlight the connection between a balanced diet and overall health and well-being.

Provide information about how healthy eating can reduce the risk of chronic diseases and

promote physical and mental health.

7. Emphasize the impact of nutrition on cognitive function and academic performance. Teach

students that a nutritious diet can enhance their ability to concentrate, learn, and excel in

their studies.

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3.0 APLICATIONS ON MATHEMATICS AND SCIENCES CONCEPTS

3.1 APPLICATIONS ON MATHEMATICS

3.1.1 PERCENTAGES AND RATIOS CONCEPT IN COST CALCULATING

(a) Ingredients Cost (Bento Onigiri Set)

Cost per Unit

No. Ingredients Quantity Total (RM)
(RM)
1 Sushi Rice (5kg) 2 10.70 21.40
2 Broccoli (1kg) 2 5.00 10.00
3 Cauliflower (1kg) 2 3.90 7.80
4 Capsicum (1kg) 2 10.60 21.20
5 Seaweed (100g) 1 13.50 13.50
6 Egg 17 0.11 1.87
7 Chicken Breast (1kg) 2 12.00 24.00
8 Banana (1kg) 2 3.00 6.00
Total 105.77

Labour Cost = 3 workers X 5 hours X 5 days X RM3

= RM 225.00

Overhead Cost

Cost per Day Number of

Bills Total (RM)
(RM) Days
Electricity Bills 2.00 5 10.00
Water Bills 1.50 5 7.50
Total 17.50

Total capital = RM105.77 + RM225 + RM17.50

= RM348.27

Production Cost per Unit = RM348.27 / 100

= RM3.48

Profit (30%) = RM3.48 + (RM3.48 X 30%)

= RM4.50 /unit

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(b) Ingredient (Bento Pasta Set)

Cost per Unit

No. Ingredients Quantity Total (RM)
(RM)
Fettuccini Pasta
1 10 2.99 29.90
(400g)
2 Broccoli (1kg) 2 5.00 10.00
3 Spinach (1kg) 2 1.99 3.98
4 Coconut Milk (200 ml) 15 2.59 38.85
5 Tofu 10 0.40 4.00
6 Garlic (1kg) 3 6.65 19.95
7 Holland Onion (1kg) 3 2.79 8.37
8 Banana (1kg) 2 3.00 6.00
Total 121.05

Labour Cost = 3 workers X 5 hours X 5 days X RM3

= RM 225.00

Overhead Cost

Cost per Day Number of

Bills Total (RM)
(RM) Days
Electricity Bills 2.00 5 10.00
Water Bills 1.50 5 7.50
Total 17.50

Total capital = RM121.05 + RM225 + RM17.50

= RM363.55

Production Cost per Unit = RM363.55/ 100

= RM3.63

Profit (30%) = RM3.63 + (RM3.63 X 30%)

= RM4.70 /unit

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3.1.2 PIE CHART

In the realm of Japanese culture, the classic proportion employed to guarantee a nutritionally

well-rounded bento is 4:2:1, signifying four portions of rice to two portions of side dishes and

one portion of miscellaneous ingredients. In contrast, the official national guideline stands at

1:1:2, emphasizing one portion of whole grain, one portion of protein, and two portions of

fruits or vegetables.

BENTO

Protein
25% Fruits and
Vegetables Fruits and Vegetables
50% wholegrain
wholegrain
25% Protein

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3.1.3 CALCULATION ON CALORIES VALUE

According to Huffpost website, Public Health England (PHE) recommends adults aim for a

400-600-600 diet, meaning we consume no more than 400 calories for breakfast and 600

calories for lunch and dinner. The remaining recommended daily calorie intake (2,000

for women and 2,500 for men) can be taken up by snacks.

(a) Bento Onigiri Set

No. Ingredients (per saving) Calories (kcal)

1 Sushi Rice 246
2 Broccoli 15
3 Cauliflower 25
4 Capsicum 40
5 Seaweed 15
6 Egg 36.33
7 Chicken Breast 86
8 Banana 133.5
Total 596.83

(b) Bento Pasta Set

No. Ingredients (per serving) Calories (kcal)

1 Fettuccini Pasta 99
2 Broccoli 15
3 Spinach 7
4 Coconut Milk 68
5 Tofu 76
6 Garlic 27.89
7 Holland Onion 115
8 Banana 133.5
Total 541.39

Thus, both Bento Onigiri and Bento Pasta have fulfilled the requirements for the students to

stay in ideal diets.

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3.2 APPLICATIONS ON SCIENCES

3.2.1 CHEMICAL COMPOSITIONS IN FOOD

(a) CARBOHYDRATES

In a student's diet, sushi rice found in the Bento Onigiri set offers numerous

health benefits. This short-grain rice, fermented with rice vinegar, sugar, and salt,

provides distinct flavour and texture. The fermentation process creates probiotics that aid

digestion and support gut health, crucial for students' well-being. Additionally, sushi rice's

low glycaemic index helps stabilize blood sugar levels, benefiting students' focus and

energy levels. It's also gluten-free, a suitable option for those with sensitivities, and its

rich carbohydrate content offers the energy students need for optimal academic and

physical performance. Incorporating sushi rice into a student's diet promotes gut health,

regulates blood sugar, and provides essential energy for an active student lifestyle.

(b) PROTEINS

Chicken is a highly valued food among students worldwide. It's not just a

delicious part of diverse cuisines but also a nutritious powerhouse. Packed with protein,

chicken offers numerous health benefits that are particularly valuable for students.

Chicken is an ideal choice for students looking to reduce stress. It contains two stress-

reducing nutrients, tryptophan, and Vitamin B5, which have a calming effect on the body.

After a stressful day, enjoying chicken not only tastes great but also promotes relaxation

and happiness.

Eggs are packed with nutrients, making them super healthy. Some special eggs

have even more nutrients. Although eggs have cholesterol, they usually don't raise your

bad cholesterol. Instead, they often increase the good cholesterol, which is great for your

health. Eggs also have antioxidants called lutein and zeaxanthin, which are like

superheroes for your eyes. They keep your eyes healthy and can prevent eye problems

like macular degeneration and cataracts.

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(c) VITAMINS AND MINERAL

Broccoli is a cruciferous vegetable rich in antioxidants and other beneficial plant

compounds. It may also offer several benefits, especially for eye health, heart health,

and disease prevention. Broccoli is high in many nutrients, including fibre, vitamin C,

vitamin K, iron, and potassium. This green veggie can be enjoyed both raw and cooked,

but recent research shows that gentle steaming provides the most health benefits Raw

broccoli contains almost 90% water, 7% carbs, 3% protein, and almost no fat. Broccoli is

very low in calories, providing only 35 calories per cup, or 90 grams.

Cauliflower is a nutritional powerhouse that can help reduce the risk of various

diseases, including heart disease and cancer for students. It's not just healthy, it's also

weight-loss friendly and super easy to include in your meals. Cauliflower is packed with

fibre, which is great for students’ digestion and can lower the risk of chronic diseases. It's

loaded with antioxidants that fight inflammation and protect against different health

issues. Plus, cauliflower contains sulforaphane, a plant compound that can reduce your

chances of developing cancer, heart disease, and diabetes.

Capsicum is for students seeking to fuel their bodies and minds with nutritious

choices. These vibrant veggies are packed with essential nutrients that can benefit

students’ health and well-being. Capsicums are primarily made up of water and

carbohydrates, and the carbs they contain are mainly sugars like glucose and fructose. A

single capsicum can provide a whopping 169% of your recommended daily intake of

vitamin C. This vitamin is like a superhero for your immune system and skin. Capsicums

are also rich in other important vitamins and minerals like vitamin K1, vitamin E, vitamin

A, folate, and potassium, all of which play vital roles in keeping you healthy. Plus, eating

capsicums may help improve students’ eyesight and reduce the risk of anaemia.

Bananas are not just delicious; they are also a nutritional powerhouse that

packed with fibre, potassium, vitamin B6, and vitamin C. They offer numerous health

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 benefits. Potassium supports heart health by lowering blood pressure, while vitamin B6

aids in various bodily functions. Additionally, the vitamin C in bananas boosts your

immune system.

(d) FATS

Chicken breast stands as one of the favoured portions of chicken, valued for its

richness in protein and its low-fat content. This makes it a superb option for individuals

aiming to shed excess weight.

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4.0 SELECTIONS & ADAPTATIONS

"Oishi-O-Bento" for school students represents a balanced and healthy way of eating

that has been shaped by the choices and adaptations of young learners. Cultural influences

enriched school menus with diverse flavours and international cuisine. In modern times,

school dietary choices adapted to address childhood obesity and health concerns,

emphasizing nutritious meals, reduced processed foods, and educational initiatives

promoting healthy eating habits. The concept of a wonderful diet for school students

continues to evolve as educators and parents work together to ensure students have access

to nutritious meals, setting the foundation for a lifetime of good health and learning.

4.1 CHOICES OF COLOUR

Choosing colourful foods for a healthy diet is like creating a rainbow on plate, and it's

important for school students too. We now know that each colour often means different healthy

things for our bodies. For example, red foods have vitamins that help us grow, and green foods

are like a superhero with special vitamins inside.

Sometimes, companies use artificial colours to make food look fun, but that's not

always the best choice for our health. So, we're learning to make our food with more natural

and colourful ingredients by putting colourful vegetables and fruits such as capsicums,

broccoli, cauliflower and banana.

Making food look nice is also a trick to help students eat better. When school lunches

have a variety of colourful foods that look tasty, students are more likely to enjoy them and get

the nutrition they need for learning and growing.

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4.2 SELECTIONS OF INGREDIENTS

Choosing the right ingredients for meals is like creating a special recipe that's not

only delicious but also keeps school students healthy. Our choices of what to put in our

meals have focus on factors like nutrition, culture, and taking care of the environment to

make sure students get the best food.

Nowadays, we know more about which ingredients are good for our health,

especially for growing students. We've learned that foods like fruits and veggies are like

superfoods that help students stay strong and do well in school. Thus, we put more

vegetables and fruits in our food such as capsicums, broccolis, cauliflowers and bananas.

They're packed with vitamins, minerals, and fibre that growing bodies need. Although, we

need to increase our intake of vegetables, we also need energy such as sushi rice, fettucine

pasta, egg and chicken breast to live our active daily life.

Apart from that, these selections of ingredients provide many benefits for students at

their young age. These ingredients can help in digestion, support gut health, improve

students’ eyesight and reduce the risk of anaemia.

4.3 SHAPES AND SIZES OF FOOD

The selections of food-shaped are based on cultural factors which play a role in the

shapes of healthy foods. Different cultures have their unique culinary traditions. For

example, onigiri in Japan often features triangular, bite-sized shapes, while Italian cuisines

present pasta as their staple food that have different types of pasta. Taste of different pasta is

different due to their thickness and texture, which affects the absorption of the sauce.

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 The shapes of healthy foods have been adapted for practicality and nutritional value.

Foods like broccoli, cauliflowers and capsicums are pre-cut into convenient, snack-sized

portions. The selection of these shapes makes them easy for students to eat on the go.

Food shapes can influence students’ eating experiences. Appealing shapes and

presentations can encourage students to consume healthy foods. Sliced fruit, for example,

banana slices may be more inviting, and this adaptation can positively impact students' fruit

intake.

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5.0 MENU BUILDING PROCESS

5.1 Bento Onigiri Set

1. Prepare 100 grams of sushi rice, 50 grams of broccoli, 2 eggs, 50 grams of

cauliflower, 20 grams of capsicum, banana, 4 pieces of seaweed paper and 2

chicken breasts.

2. We start by preparing 100 grams of sushi rice and cooked the rice in a rice cooker at

90°C approximately for 30 minutes.

3. Afterwards, we prepare those other ingredients such as 50 grams of broccoli, 50

grams of cauliflower and 20 grams of capsicums.

4. Wash 50 grams of broccoli, 50 grams of cauliflower and 20 grams of bell pepper.

Afterwards, we cut them into small pieces.

5. Then, we fried all of the vegetables.

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6. Before boiling the chicken, we add salt and a few cloves of garlic to the pot of

chicken. We add about 2 tablespoons of salt and 3 cloves of garlic.

7. The chicken breasts are boiled for about 15 to 20 minutes.

8. After the chicken boiled, we ripped them.

9. Moreover, we mix 2 raw eggs with a pinch of salt and stir them well all together . Pour

the mixture into non-stick pan on low heat.

10. Fried the egg until it cooked well and roll it. Transfer the rolled egg onto cutting board

and cut into uniform slices.

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11. Then, we shaped the sushi roce into triangular using onigiri press maker.

12. We wrapped the sushi rice using a piece of seaweed

13. Lasty, we cut banana into slices.

14. After prepared all of the ingredients, we arrange all of them according to their

compartments.

15. Bento Onigiri is ready to eat.

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5.2 Bento Pasta Set (Pasta Putra)

1. Prepare 100 grams of broccoli, 100 grams of spinach and 100 mililitres of coconut

milk for the sauce.

2. Blend the broccoli and spinach, then slightly pour coconut milk afterwards.

3. Boil the pasta until 10 to 12 minutes. Immediately drain the boiled pasta into a sieve.

4. Then, cut the tofu into bite-sized.

5. Cut and blend 4 cloves of garlic and half of Holland onion.

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6. Stir-fry minced garlic and holland onion. Add the mixture of broccoli and spinach into

the pan and cook it well.

7. Add a pinch of salt for taste.

8. Add the tofu and boiled pasta into the pan. Mix it all well.

9. Lasty, we cut banana into slices.

10. Pasta Putra is ready to eat.

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6.0 CONCLUSION

In summary, the “Oishi-O-Bento” offers a practical and appealing approach to

balanced eating for students. By organizing meals into visually pleasing compartments, it

encourages portion control and a diverse range of food groups. This method can help

students achieve weight management, improved nutrition, better adherence to dietary goals

and academic performances. Whether for weight loss, fitness, or overall well-being, Bento-

style meals provide a creative and convenient way to cultivate healthier eating habits.

Nevertheless, maintaining a wonderful diet is crucial for a healthy and fulfilling life. A

balanced intake of nutrient-rich foods, along with proper hydration, plays a vital role in

supporting physical well-being and mental clarity. Incorporating a variety of fruits,

vegetables, lean proteins, whole grains, and healthy fats promotes optimal body function and

can help prevent various health issues.

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7.0 REFERENCES

https://www.fairprice.com.sg/tips/healthy-living/nutritious-bento-box-for-school/

https://www.kimonorestaurants.com/japanese-sushi/the-health-benefits-of-eating-japanese-

sushi/

https://www.healthline.com/nutrition/foods/broccoli#nutrients

https://www.healthline.com/nutrition/benefits-of-cauliflower#TOC_TITLE_HDR_7

https://www.healthline.com/nutrition/foods/bell-peppers#bottom-line

https://www.healthline.com/nutrition/benefits-of-seaweed#heart-health

https://www.healthline.com/nutrition/proven-health-benefits-of-eggs#TOC_TITLE_HDR_7

https://www.thehealthsite.com/fitness/health-benefits-of-chicken-sa214-123172/

https://www.huffingtonpost.co.uk/entry/this-is-what-a-400-calorie-breakfast-and-600-calorie-

lunch-look-like-public-health-england

campaign_uk_5a9e6334e4b0479c02569bb2#:~:text=As%20part%20of%20its%20One,be%

20taken%20up%20by%20snacks

https://www.healthline.com/nutrition/calories-in-chicken#breast

https://medium.com/indian-thoughts/how-does-the-shape-of-the-pasta-affect-its-taste-

9f4d5c4832cd#:~:text=Thin%20long%20noodles%2D%20Light%20sauces,%2C%20salads

%2C%20casseroles%2C%20anything.

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