SBA#

Date:
Title:Body mass index (BMI) Nutritional diseases.
Aim 1: To find the BMI of students in the class.
Aim 2: Observe pictures should people with nutritional diseases.
Method one.
1. Measure the height of students in metres, And determine the masses in
kilograms using a bathroom scale.
2. Use the following equation to calculate their BMI:
BMI= Weight
Height

3. Evaluate the students in the class using the following table:

BMI Category
≤ 20 Underweight
20-24 Acceptable
25-30 Overweight
≥ 30 obese

Method 2.

1. Examine and make observations of pictures of people with nutritional

disease.
2. Identify and record the type of deficiency.

Table of results (Method 1)

Insert a suitable table heading.

Student # Mass (kg) Height (m) (BMI) Category

 1 55 1.66. 20 Acceptable

2 45 1.58. 18.0 Underweight

3 49 1.74 16.2 Underweight

4 43. 1.62. 16.4 Underweight

5 86 1.66. 31.2 Obese

6 105. 1.66. 38.1 Obese

7 88. 1.64. 32.7 obese

8 64 1.57 26 Overweight

9 42 1.58 16.8 Underweight

10 52. 1.64 19.3 Underweight

11 53. 1.62. 20.2 Acceptable

12 62. 1.68. 22 Acceptable

13 51. 1.63. 19.2 Underweight

14 58. 1.64. 21.6 Acceptable

15 50. 1.61. 19.3 Underweight

16 79. 1.65. 29.0 Overweight

Table of results (Method 2)

Insert a suitable table heading.

Picture # Observation. Name of disease. Cause of disease

related to diet.

1 Person was Anorexia An eating disorder

dangerous thin. that causes a
Yellowish Skin severe and strong
 fear of gaining
weight.

2 An Abnormal Osteomalacia A diet low in

bended in the feet. (Adult Rickets) vitamin D.

3 Swelling of the Goiter When they body

throat. lacks iodine in
order to make
thyroid hormones

4 Black tooth rotting Tooth decay When a poor diet

Teeth falling out. that consist of too
much sugar and
carbohydrates

5 Swollen abdomen Kwashiorkor Inadequate protein

intake.

6 The large waist obese Consuming high

circumference. amount of fat and
sugar.
Fig. 1 Fig 2

Fig 3. Fig 4

Fig 5 Fig 6
Discussioon
BMI stands for Body Mass Index, which is a measure of body fat based on an
individual's weight in relation to their height. It is calculated by dividing a person's
weight in kilograms by the square of their height in meters. A BMI of less than 18.5
indicates underweight, a BMI of 18.5 to 24.9 is considered normal or healthy weight,
a BMI of 25.0 to 29.9 is overweight, and a BMI of 30.0 or higher is considered obese.
Health is a state of complete physical, mental, and social well-being, and not merely
the absence of disease or infirmity. Disease, on the other hand, refers to any
deviation from or interruption of the normal structure or function of any part, organ,
or system of the body. Nutritional diseases are those that are caused by a
deficiency, excess, or imbalance of nutrients in the diet.
Obesity can have a significant impact on a person's health. It is a major risk factor
for several chronic diseases, including type 2 diabetes, hypertension, cardiovascular
disease, stroke, sleep apnea, and certain types of cancer. Obesity can also lead to
mobility issues, joint pain, and decreased quality of life. The excess weight puts
additional strain on the body's organs and systems, leading to inflammation and
oxidative stress, which can contribute to the development of chronic diseases.
The relevance of this experiment to society is that it highlights the importance of
maintaining a healthy weight and diet to prevent nutritional diseases and improve
overall health. Obesity is a growing public health concern, with rates continuing to
rise in many countries around the world. By understanding the health risks
associated with obesity and taking steps to maintain a healthy weight, individuals
can reduce their risk of developing chronic diseases and improve their overall
quality of life. Additionally, by identifying nutritional deficiencies and addressing
them through dietary changes, individuals can prevent the development of
nutritional diseases and improve their health outcomes. Overall, this experiment
underscores the importance of promoting healthy lifestyles and preventing
nutritional diseases to improve public health and reduce healthcare costs.

Limitations (2)
Measurement errors: Small errors in height and mass measurements can lead to
significant discrepancies in BMI calculations.

Observational nature of the study: The study relied on observing pictures of people
with nutritional diseases, which may not provide a complete or accurate
representation of the disease.

Conclusion: This study calculated BMI of students, observed pictures of people with
nutritional diseases, and discussed obesity's impact on health. Maintaining a
healthy weight and diet is crucial for preventing nutritional diseases and improving
overall health.