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UHL2332 ACADEMIC REPORT WRITING PowerPoint Presentation
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UHL2332 ACADEMIC REPORT WRITING

UHL2332 ACADEMIC REPORT WRITING

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UHL2332 ACADEMIC REPORT WRITING

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  1. UHL2332ACADEMIC REPORT WRITING GROUP 2: REHAN BT ZAINOL ABIDIN SA10008 SITI HAJAR DIN SA10013 ‘IZZAH HAYATI YAHYA SA10061 HEALTHY BALANCED DIET TOWARDS STUDENTS ACHIEVEMENT DR NIK ALOESNITA NIK MOHD ALWI SECTION 13

  2. INTRODUCTION We have been divided into a group to carry out this task and each group consists of three students. After some brainstorming, we have decided to choose healthy balanced diet towards student’s achievements as our main topic. We have divided our task into smaller scope so that it will be easier for us to carry out this task. We made up our goal so that this task could be finished before its due date. This task consist of background of study, statement of problem, objective of study, research question, significance of study, scope of study and methodology. Therefore, in order to make the task easier, each of group members got their own sub-sections.

  3. BACKGROUND OF STUDY Balanced diet is very important to students. A balanced diet refers to the selection of foods with appropriate portion to provide an adequate amount of nutrients and energy for the growth of body tissues, strengthening the immune system and keeping healthy body weight. Apart from taking sufficient fluid every day, eat according to the "Food Pyramid" to stay healthy.In fact, the traditional Chinese diet where rice, vermicelli and noodles are staple food, with lots of vegetables and moderate amount of meat, minimal preserved and processed food, coupled with healthy cooking methods using little oil, is a perfectly balanced diet.

  4. PROBLEM STATEMENT Nowadays, students are too busy with their assignment, thesis, a lot of work thus they neglect their balanced diet. This is one of the reasons why students nowadays lack of balanced diet. Instead of that, students have a lot of reason or way to practice or do not practice balanced diet in order to built students achievement.

  5. RESEARCH OBJECTIVES Objective of this research are: • to investigate the relationship between meal choice of students and their knowledge about balanced diet • to determine the effect of the balanced nutrition consumed towards improvement of students’ achievement

  6. RESEARCH QUESTION 1. What are the relationship between meal choice of students and their knowledge about healthy balanced diet? 2. What are the effects of nutrition consume towards the improvement of success?

  7. SIGNIFICANCE OF STUDY • To maintain student’s academic performance through a balanced diet by organizing a campaign on balanced diet and gather all of students to get involved. • By doing this, students will be exposed to the significant of balanced diet towards their academic achievement.

  8. SCOPE OF STUDY • Involving only UMP students with different age, gender and faculty. • Consists of 25 respondents • Method of research are questionnaire and interview. • 20 students for questionnaire and 5 students being interviewed.

  9. METHODOLOGY • PARTICIPANTS Students both male and female around 18-25 years old • DATA COLLECTION METHOD Questionnaire and interviews • DATA ANALYSIS Data collected will be interpreted by all group members

  10. DEFINITION OF KEY TERMS

  11. WORK SCHEDULE Person in charge: S (SitiHajar), I (Izzah), R (Rehan), A (All).

  12. REFERENCES Qian, F. (2011). Food and Exercise for Thought, The Relationship Between Diet, Excercise and Academic Success. US: Tertiary Institutions.Tikkanen, I. (2011). Nutritionally balanced school meal model for a comprehensive school. A balanced school meal model. (pp. 222-230). Finland: Emerald Group Publishing Limited. Thomas, M. (2007). Primary children’s choice of food and their knowledge of balanced diet and healthy eating. Primary children’s choice of food. (pp. 457-467). UK: Emerald Group Publishing Limited. Thomas, M. (2005). Post-16 students’ perceptions of health and healthy eating in Welsh secondary schools. Health Education, Vol. 105 No. 2 (pp. 229-236). Brown, K., Mcllveen, H. and Strugnell, C. (2000). Nutritional awareness and food preferences of young consumers. Nutrition & Food Science, Vol. 30 No. 5 (pp. 230-235)

  13. THANK YOU