uss module 5 chpt 8

Module 5:
Food Matters
Chapter 8 Food Health and Safety
© Copyright Star Publishing Pte Ltd

8.1 Why is a balanced diet important?

8.2 What is the purpose of the nutrition label and
how is it interpreted?
8.3 What are the consequences of a diet high
in fat, salt and sugar content?
8.4 How are simple food tests performed?
8.5 What are microbes and their effects on food?
8.6 What are the ways to prevent food spoilage?
8.7 What are food additives and their functions?
Objectives
Understand the concept of a balanced diet as a
diet supplying sufficient quantities of
carbohydrates, fats, vitamins, mineral salts,
fibre and water to sustain a healthy life
List the principal sources of carbohydrates,
fats, vitamin C, vitamin D, mineral salts
(calcium and iron), fibre and water
State the dietary importance of carbohydrates,
fats, vitamin C, vitamin D, mineral salts
(calcium and iron), fibre and water

What is a balanced diet?
A balanced diet
refers to one with
the correct types
and amounts of
foods and drinks
which will provide
sufficient nutrients
and energy to keep
a person’s body fit a balanced diet includes food
from all the food groups in the
and healthy. right amounts.

What is a balanced diet?
 Eating a balanced diet is not enough. We need to
(a) eat foods in moderation. This means that we do not

over eat any type of food, and
(b) eat at regular intervals. This means that we eat

during proper meal times.

Functions of Nutrients
 Nutrients are chemical substances found in food.
 These nutrients are needed by our body and serve many

functions.
 Nutrients,water and dietary fibre are essential parts of a

balanced diet.
essential parts of a healthy diet

Carbohydrates
 Carbohydrates provide a source of energy for the body.
Examples of food which are high in carbohydrates
include rice, wheat, bread and potatoes.
foods that contain

carbohydrates

Proteins
 Proteins are needed for tissue growth and repair.
 Examples of food which are rich in protein include

meat (lean), eggs, milk and fish.
foods that contain

proteins

Fats
 Fatsprovide a source of energy and act as a solvent to
absorb fat soluble vitamins in the body.
 Examples of food which are high in fat content include

cooking oil, peanuts, meat (fat) and butter.
foods that contain

fats

Vitamins
 Vitamins are needed in small amount to promote good
health in our body. Examples includes:
(a) Vitamin C:
Vitamin C strengthens the gums and prevents

them from bleeding, and boosts resistance to
infections.
Examples of food that provide a lot of Vitamin C include

citrus fruits such as oranges, lemons and grapes.

Vitamin D
Vitamin D helps to support the absorption of calcium
which strengthens the bones.
Examples of food that are rich in Vitamin D include

cod liver oil, fish and eggs.
foods that have high

amounts of vitamins

Mineral salts
 Mineral salts are also important in
maintaining the general well-
being of our body.
 Calcium helps to build and support

the development of strong bones
and teeth. Food such as milk,
cheese, eggs and soya beans are
high in calcium.
foods that contain high
amounts of calcium and iron
 Iron is required in blood to carry
oxygen around the body. Iron is
also needed for respiration. Food
such as red meat, liver, egg yolk
Water
 Having enough water in our body
prevents dehydration and
constipation.
 Italso protects the spine, tissues and

joints.
 Blood, which is made up of 85%

water, transports oxygen and
nutrients to the other parts of our body. it is recommended
we drink at least 8 glasses
of water daily
 Besides drinking water, we can take in
water by consuming fruits and
vegetables.

Dietary fibre
 Dietaryfibre helps maintain a healthy digestive system
prevent constipation.
 Constipation refers to a condition whereby a person finds it

difficult and painful to pass solid faeces out from the body.
 Examples of food high in dietary fibre include vegetables,

fruits and whole grain cereals.
food rich in dietary fibre helps

with bowel movement
My Healthy Plate
 Healthy eating is about
choosing the right types
and right amounts of food.
 A healthy diet will provide

us with the nutrients and
energy we need to support
our health and daily
activities.
 My Healthy Plate is a
guide to healthy eating and
aims to help develop
healthy lifestyles.
My Healthy Plate
(a) Fruits and vegetables
Fill half of our plate with fruits and vegetables.

Fruits and vegetables are rich in dietary fibre,
vitamins and minerals. Eating more of fruits
and vegetables can lower the risk of developing
heart disease, stroke and cancer.
(b) Whole grains
Fill one quarter of our plate with whole grains.

Whole grain food such as brown rice, wholemeal
bread and oats contain vitamins and minerals.
Consuming whole grains can reduce the risk of
developing heart disease and diabetes.
Fruits and vegetables and Whole grains
whole grains
fruits and vegetables

Meat and other food rich in proteins
 Fill one quarter of our plate with meat and other food that
is rich in proteins such as fish, beans, tofu, nuts and dairy
products. Lean meat, beans, tofu, nuts and dairy products
such as milk and cheese contain proteins that help to build
and repair tissues in our body.
meat and protein-rich foods

Healthier oils
 Healthier oils such as canola, olive, soybean and
sunflower oil, consist of healthy fats that can decrease
the risk of developing heart disease.
 Nuts are also a good source of healthy fats.
foods that contain healthy fats

Plain water
We should always

consume more water
instead of sweetened
drinks such as soft drinks
and syrup.
drink plain water instead
Drinking too much sweet of sweetened drinks
drinks can lead to obesity.

Active lifestyle
 Beinghealthy is not just about
healthy eating. It also involves
being physically active every
day.
 Examples of physical
activities include brisk
walking, cycling, swimming
and taking the stairs.
keep an active lifestyle
 We should try to carry out
some of these physical
activities every week.
Understanding My Healthy Plate guidelines

Understanding My Healthy Plate guidelines

Recommended daily water intake and
physical activities
Activity Book Link

Activity 8.1
Diet Plans


8.2 What is the purpose of the nutrition label
and how is it interpreted?
Objectives
Identify the basic information found on a
food/nutrition label such as carbohydrate,
protein, fat and sodium content, serving
sizes, percentage daily values and energy
content
Understand and calculate percentages and
total amount of a nutrient based on
serving sizes and percentage daily values

Food labels
The food we eat contains many nutrients.
These nutrients provide the energy for
our body to work, play, keep us healthy
and carry out various life processes.
We need to know more about the food we

eat. We should read the nutrition labels
on food carefully before buying or
consuming these food.

Nutrition labels
 Important information on the nutrition labels, include
(a) nutritional values

(b) serving sizes
(d) serving suggestions
(c) expiry dates
expiry date on
a milk carton

Example of a nutrition label

Reading Nutrition Labels
 The nutrition label provides
important information of the
nutrients present in the food.
 Forfood to be sold in
Singapore, the authorities
(Agri-Food & Veterinary
Authority of Singapore)
require the food
the nutrition label
manufacturers to print the of a can of pasta
nutrition labels on the food
packaging.

 The main section of the nutrition label contains
important information about the food product such as
serving size, Calories and a list of nutrients present in
the food.
 Thebottom part of the nutrition label contains a footnote

with daily values for 2000 and 2500 Calorie diets.
 Thisfootnote provides daily recommended dietary

information for important nutrients such as fat, sodium
and fibre. This footnote does not change for different
food products.


The serving size and the number of servings
 The first step is to look at the serving size and the number
of servings in the package on the nutrition label.
 Thesize of each serving is expressed in units such as

grams (g), millilitres (ml) or common household
measurements such as teaspoons and cups.
 One cup of canned pasta or one serving size is 252 g.

This can of pasta can serve 2 cups.
serving sizes

Calorie conversion guide
 Calorie is a measurement of energy we receive from the food
we eat. If we consume more Calories than what is needed by
our body, the risk of being overweight will increase.
 Our body needs an average of 2000 to 2500 Calories daily.
 There are 270 Calories in one serving of canned pasta. Out of

the 270 Calories, 70 Calories come from fat.
 If you consume the whole can of pasta, you would have taken 2
servings. This is equivalent to 270 × 2 = 540 Calories.
Calories information
List of nutrients
 The food label on the right shows the key
nutrients present in the food.
 Nutrients such as fats, cholesterol and

sodium should be taken in small quantities.
Eating too much of these nutrients may
increase the risk of developing heart
disease, high blood pressure or cancer.
 Instead, we should eat food that contains

more dietary fibre, Vitamins A and C,
calcium and iron.
List of nutrients
 Eating more of these nutrients can improve

our health and help reduce the risk of
developing diseases.

Understanding the recommended
Daily Values (DV)
 The bottom section of the
nutrition facts label shows a
footnote that describes the Daily
Values (DV) for each of the
nutrient listed based on the 2000
and 2500 Calorie daily diet.
 Thisinformation does not

change for the different food Percent Daily Values
products and it serves as
recommended dietary advice
by health experts.

Understanding how the percent Daily Values (%
DV) relate to Daily Value (DV)
 The % DV shows the amount of nutrient present based on a
2000 Calorie diet serving.
 For example the % DV of total fat is obtained as follows:

Daily Values
 As a general rule of thumb, a % DV of 5 or less is
considered low, whereas a % DV of 20 or more is
considered high.
 Trans fat and sugars do not have a % DV listing

because it is recommended by health experts that we
should keep our intake for these nutrients to be as low as
possible as part of a nutritionally balanced diet.
 As for protein, % DV need not be listed unless there is

aActivity
claimBook Link in protein” for that particular food or if
of “high
Activity 8.2
the
Foodfood
Labelsis meant to be consumed by infants.


Objectives
State how some food with high fat, salt
and sugar contents can cause health
conditions such as obesity, high blood
pressure and diabetes

Why is food important?
An excess of nutrients can harm the body and
result in diseases and other health problems such
as obesity, high blood pressure and diabetes.
Unhealthy food types include food with:
(a) a high content of cholesterol

(b) a high salt content
(c) a high saturated fats content
(d) a high sugar content

Eating too much unhealthy food can cause health
problems such as high blood pressure, diabetes and
obesity.
food with high levels of cholesterol food with high salt content
fried food is rich in saturated fats

food with high sugar content

High blood pressure
 High blood pressure can be caused by a diet high in salt, fat and
cholesterol.
 Food such as meat and shellfish (e.g. prawns, crabs and clams) are high
in cholesterol.
food such as meat and shellfish are high in cholesterol
food rich in fat food with high salt content

and cholesterol
High blood pressure
 Eatingtoo much food high in cholesterol can lead to fatty
deposits on the inner walls of the arteries.
 The heart will need to pump harder to transport blood

around the body. This will lead to high blood pressure.

A balanced diet and regular exercise
 To reduce the risks of high

blood pressure, we should eat a
balanced diet that is low in
sodium, cholesterol and fat.
Instead, we should eat more
fruits and leafy green
vegetables.
 Apart from a healthy diet, we

a balanced diet and regular
should also exercise regularly, exercise help us maintain a healthy
drink plenty of water, and blood pressure
maintain a healthy lifestyle to
reduce the risk of developing
high blood pressure.
Diabetes
food high in sugar
 Diabetes is a health condition where the level of glucose in the

blood cannot be properly regulated.
 A high level of glucose in the blood can cause damage to our

nervous system, eyes, kidneys, heart and limbs.
 Eating too much food high in sugar increases the risk of developing
diabetes. Patients who suffer from diabetes have a higher risk of
developing diseases such as stroke, heart disease and kidney
failure.

Diabetes
 To reduce the risk of
diabetes, our sugar
intake should be
moderate.
 Alternatively,instead of
using sugar to sweeten
beverages, artificial
sweeteners such as Aspartame, a commonly
used artificial sweetener
aspartame can be used.
We should also maintain a
healthy lifestyle by
exercising regularly.
Obesity
 A diethigh in fat and sugar and a lifestyle with little exercise
can cause obesity.
 Being obese can increase the risk of developing heart disease,

high blood pressure and diabetes.
Activity Book Link

Activity 8.3
Dietary Health Issues
eating too much fried food and food high in

sugar can lead to obesity
 To prevent obesity, we should maintain a balanced

diet and a healthy lifestyle by exercising regularly.

Objectives
Understand the use of simple food tests
on (i) starch [iodine test] (ii) protein
[biuret test] (iii) oil [blot test]

Testing for Starch (Iodine Test)
 The presence of starch in sample of food can be
detected by adding a few drops of iodine.
 Iodineis a yellow brown liquid and will turn the

food materials blue-black when starch is present.

Testing for Proteins (Biuret Test)
The Biuret test is used to test for the presence of
proteins in food.

Testing for Oil (Oil Blot Test)
 If oil is present in the food, oil spots will form and remain
on the filter paper with the food sample being pressed on
it.
Activity Book
Link
Activity 8.4
Food Tests


8.5 What are microbes and their effects on
food?
Objectives
State what microbes are
Describe the action of microbes on food
(e.g. mould on bread and bacteria on
milk)

What are microbes?
Microbes are tiny living organisms
around us that are too small to be seen
with our eyes without a microscope.
Examples of microbes include:

(a) Bacteria
(b) Fungi such as yeasts and moulds

Classification of microbes

Action of Microbes on Food
Microbes are present in the air and these
microbes can cause food to be spoilt.
Eatingfood contaminated with these

microbes can cause severe food poisoning.
The symptoms of food poisoning include

stomachache, vomiting, diarrhoea and
fever.
Formation of mould on bread
 Breadcan only be kept fresh for a short
period of time.
 When the bread has been kept past the

expiry date, moulds may begin to
a slice of fresh bread
grow on it.
 These moulds would produce enzymes

that convert starch into sugar and
water.
a slice of mouldy bread
 Hence,
the bread turns bad and has an
unpleasant smell.
How milk turns sour
Bacteria present in the milk produces
enzymes which would change the
flavour and texture of the milk.
An acid is produced that causes the milk

to turn sour and lumpy.

Microbes can be useful to us
Not all microbes are harmful. Microbes can be
used in making of bread, cheese and yoghurt.
Microbes (bacteria) in human intestines also

help in the digestion of food.
Yoghurt contains good bacteria and helps to

promote good intestinal health.
Activity Book Link
Activity Book Link
Activity 8.5
Souring of Milk


Objectives
State that to preserve food there is a need to
reduce microbial activity
Describe briefly the following methods of
preventing food from getting spoilt (i) using
high temperature [e.g. sterilisation,
pasteurisation, canning] (ii) using low
temperature [e.g. freezing] (iii) reducing the
water content [e.g. freezing, dehydration, use of
chemical preservatives] (iv) lowering the pH
[e.g. pickling] (v) reducing the oxygen supply
[e.g. bottling, packaging]
What causes food spoilage?
Microbial activities can cause food
spoilage. Hence, there is a need to
preserve our food and make it safe for
consumption.
Microbial activity is affected by factors

such as temperature, water content, pH
and oxygen supply.

What causes food spoilage?
 Microbes are most active at a
temperature range of 37°C to 40°C.
 Atvery low and high temperatures,

microbial activities are reduced.
 At -10°C, microbial activity is very

low. Most of the microbes stop
growing and reproducing.
 Above 60°C, microbial activity is microbial activity is affected

by temperature
also significantly reduced as most
microbes are killed.

Using High Temperatures
 Foodpreservation methods include using high
temperatures.

Sterilisation
Sterilisation involves heating food to above
100°C to kill the microbes. The food is then
packed into sterilised containers.
Sterilisation is commonly used to preserve

fresh milk.
Freshmilk can be heated to between 135°C

and 150°C for 1 to 3 seconds.

Sterilisation
Milk preserved this
way is called Ultra
High Temperature
(UHT) milk.
UHT milk has a shelf

life of about 6 to 8
weeks without UHT milk is able to last
longer than pasteurised milk
refrigeration.
Pasteurisation
 Thereare 2 main ways of
pasteurising food:
(a) Heating food to

between 70°C and 80°C
for 15 seconds.
(b) Heating food to pasteurised milk can be used

between 60°C and 65°C to make products such as
cheese and yoghurt
for 30 minutes and then
cooling the food rapidly
to -10°C.
Pasteurisation
Pasteurisation can
be used to preserve
dairy products like
milk, cheese
butter, yoghurt,
fruit juices and
coconut milk. dairy products

Pasteurisation
In pasteurisation, food is heated to a
temperature lower than that in
sterilisation.
Hence, not all the microbes in the food are

killed. For this reason, pasteurised food does
not have a long shelf life.
Pasteurised
milk can remain fresh for only a
week even when refrigerated.
Canning
 Incanning, the food
and containers are
heated under pressure
to kill the harmful
microbes. The food is
then packed into the
containers. The
temperature during canning of food
heating can be as high

as 140°C.

Canning
 Canning can be used
to preserve many
different types of
food that include
vegetables,
seafood, poultry
and fruits.
canned food
 Canned food usually

has a shelf life of
two or more years.
Using Low Temperatures
 Freezing involves rapidly cooling
food to temperatures below 4°C. It is
best to freeze food to -18°C or below.
 Solid carbon dioxide (dry ice) may be

used to further lower the temperature
of the food.
 Freezing reduces microbial activity in keeping food fresh at low

food because microbial growth is temperatures
slowed down at low temperatures.
 Freezing, however will not kill all the

microbes present in the food. Once the
frozen food is thawed, the microbes
will grow and multiply again. © Copyright Star Publishing Pte Ltd
Using Low Temperatures
 Freezing also helps preserve
food by reducing the water
content of food as the water
has become solid ice. Hence,
water is no longer available
for microbial activity to take
place.
 Freezing is used to slow down food in the freezer

compartment
microbial activities so that
food can be kept fresh longer.
We can keep our food in the
freezer compartment of the
refrigerator for a few days.
Reducing water content
There are 3 methods of reducing water
content in food:
(a) Freeze drying

(b) Dehydration
(c) Using chemical preservatives

Freeze drying
To keep food longer, the food industry
uses the freeze drying method which
removes water from the food.
The freeze dried food is then vacuum

packed and may be kept unrefrigerated
for several years.

Freeze drying

Dehydration
 Dehydration is a process of
removing water from food by
using heat.
 The cheapest way to dehydrate food

would be to spread the food out
under the sun to dry or to let the
wind evaporate the water in the
food.
dehydrated food
 Some other common dehydration
methods include drying the food in
ovens, smoking (e.g. Smoked
salmon) and vacuum-drying.
Use of chemical preservations
Sometimes food
packaging comes
with small packets of
dehydrating agents
to keep the air in the
food packaging dry.
No microbes can
dehydrating agent packets
survive as there is no in a box of mooncakes
moisture to support
microbial activities.
Use of chemical preservations
Saltand sugar are also commonly used to
reduce water content in food.
Other chemical preservatives such as sulfur

dioxide, benzoic acid and sodium nitrite
reduce microbial activity by killing the
microbes in food. Chemical preservatives
are also called food additives.

Lowering pH
 Pickling is preserving food in a
solution of an acid and salt. The acid
used can be vinegar or citric acid.
 The acid lowers the pH of the food

and thus reduces microbial activity.
 Sugar may also be added to add taste

to the food. Pickles are preserved
vegetables ( such as such as pickling of
cucumber and cabbage ) and fruits vegetables
( like mango and papaya ).

Reducing Oxygen Supply
Removing the oxygen
supply in food
packaging will reduce
the microbial activity
in food.
Examples of removing
the oxygen supply
bottling removes oxygen
include bottling and supply in the red wine
vacuum packing.
Reducing Oxygen Supply
 In
vacuum packaging, air
and water vapour are
removed from the
packaging and sealed.
vacuum sealed chicken cheese
 Moulds and bacteria
cannot grow on the food.
Hence, the food will not
spoil easily and can have a
long shelf life.
Activity Book Link vacuum packed sausages
Activity 8.6
Browning of Apples

8.7 What are food additives and their
functions?
Objectives
Describe why some food additives are necessary
Give examples of common food additives (i)
preservatives [e.g. vinegar, salt, sugar, sulfur
dioxide] (ii) nutrient supplements [e.g. vitamins,
mineral salts] (iii) texture and appearance
modifiers [e.g. starch, food colourings]
Describe the dangers using non-permitted additives
(e.g. carcinogens, heavy-metal poisons) or adding
excessive levels of permitted additives in food
production

Food additives
 Food additives are substances
added to food to improve the
flavour, taste, appearance,
texture, nutritional value
and/or shelf life of food.
 In the past, before refrigeration

was invented, additives such as
salt and vinegar were widely
used to keep food edible for spices are commonly added
long periods of time. These to food for additional flavour
additives prevented food from

spoiling.
Examples of common food additives
Food additives are often used by food
manufacturers for three main purposes:
(a) As a food preservative

(b) As nutrient supplements
(c) As texture and appearance
modifiers

Preservatives
Preservatives in food can reduce
microbial activity by:
(i) Killing the microbes

(ii) Lowering the water content
(iii) Lowering the pH of food

Killing the microbes
Sulfur dioxide is used in the manufacture of
dried fruits as it can destroy and kill
microbes.

Lowering the water content
Salt in salted fish High sugar
products lower the concentration in
water content in bottled fruit jams
food lowers the water
content

Lowering the pH of food
Vinegar used for pickling vegetables
lowers the pH of food.

Nutrient supplements
Nutrient supplements are added to food
to:
(i) Replace nutrients that are lost

during the processing and
manufacturing of food
(ii) Enrich the vitamin or mineral

contents of food
Vitamins and Mineral salts
  Mineral salts deficiency will
Vitamins are essential
lead to a number of health
for the overall health problems.
of
a person.  Our diet may not provide us
with all the essential salts.
 Any vitamin  We can take some mineral salts

deficiency in a such as iron and calcium
person’s supplements.
diet can be
supplemented with
pills or food additives.

Texture and appearance modifiers
starch is used in making fishballs
 Food with a smoother texture and a more attractive appearance

tends to be more appetising.
 Some common texture and appearance modifiers include starch

and food colourings.
 Starch is commonly used as bakery fillings and in fishball

making.

Texture and appearance modifiers
Food colourings are also important in food

industries.
Like in bakeries, cupcakes are often made

with colourful food colourings.
Dangers of Using Food Additives
 While food additives are important to the food
industries, proper checks and regulations are
needed to prevent the use of or excessive use of
non-permitted food additives.
 InSingapore, the use of food additives is

regulated by the Agri-Food & Veterinary
Authority of Singapore (AVA) which ensures
that food additives in food are kept within the
legal limits. Consuming non-permitted food
additives can cause harm to our health.
Food additives permitted for use
in Singapore

Excessive consumption of permitted
food additives
 Eating food that contain too much of a permitted
food additive can be harmful to our health.
 Itis advisable to consume permitted food

additives in moderation.

Consumption of non-permitted food
additives
 Non-permitted food additives are
toxic to human health. Consuming
these carcinogenic food additives can
cause cancer and poisoning (heavy-
metal poisoning).
 Non-permitted food additives may

contain heavy metals such as mercury
and lead which are toxic when permitted food additive
consumed. These additives are banned.
Activity Book Link
Activity 8.7
Food Preservatives


uss module 5 chpt 8

Uploaded by

Copyright:

Available Formats

You might also like

uss module 5 chpt 8

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

uss module 5 chpt 8

Uploaded by

Copyright:

Available Formats

Module 5:

© Copyright Star Publishing Pte Ltd

8.1 Why is a balanced diet important?

© Copyright Star Publishing Pte Ltd

© Copyright Star Publishing Pte Ltd

(a) eat foods in moderation. This means that we do not

(b) eat at regular intervals. This means that we eat

© Copyright Star Publishing Pte Ltd

 These nutrients are needed by our body and serve many

 Nutrients,water and dietary fibre are essential parts of a

essential parts of a healthy diet

© Copyright Star Publishing Pte Ltd

foods that contain

© Copyright Star Publishing Pte Ltd

 Examples of food which are rich in protein include

foods that contain

© Copyright Star Publishing Pte Ltd

 Examples of food which are high in fat content include

foods that contain

© Copyright Star Publishing Pte Ltd

Vitamin C strengthens the gums and prevents

Examples of food that provide a lot of Vitamin C include

© Copyright Star Publishing Pte Ltd

Examples of food that are rich in Vitamin D include

foods that have high

© Copyright Star Publishing Pte Ltd

 Calcium helps to build and support

 Italso protects the spine, tissues and

 Blood, which is made up of 85%

© Copyright Star Publishing Pte Ltd

 Constipation refers to a condition whereby a person finds it

 Examples of food high in dietary fibre include vegetables,

food rich in dietary fibre helps

 A healthy diet will provide

Fill half of our plate with fruits and vegetables.

(b) Whole grains

Fill one quarter of our plate with whole grains.

fruits and vegetables

© Copyright Star Publishing Pte Ltd

meat and protein-rich foods

© Copyright Star Publishing Pte Ltd

 Nuts are also a good source of healthy fats.

foods that contain healthy fats

© Copyright Star Publishing Pte Ltd

We should always

drinks can lead to obesity.

© Copyright Star Publishing Pte Ltd

© Copyright Star Publishing Pte Ltd

© Copyright Star Publishing Pte Ltd

Activity Book Link

© Copyright Star Publishing Pte Ltd

8.1 Why is a balanced diet important?

© Copyright Star Publishing Pte Ltd

We need to know more about the food we

© Copyright Star Publishing Pte Ltd

(a) nutritional values

© Copyright Star Publishing Pte Ltd

© Copyright Star Publishing Pte Ltd

© Copyright Star Publishing Pte Ltd