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Proposal to introduce brown rice in Raffles Institution

Proposal to introduce brown rice in Raffles Institution. Group Members: Joseph Eu 3I(Group Leader) Poon Xue Ping 3T Tan Yi Heng 3T Bryan Yang 3V. Introduction to our project.

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Proposal to introduce brown rice in Raffles Institution

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  1. Proposal to introduce brown rice in Raffles Institution Group Members: Joseph Eu3I(Group Leader) Poon Xue Ping 3T Tan Yi Heng 3T Bryan Yang 3V

  2. Introduction to our project • We are a group of students doing a research education project on promoting the consumption of brown rice in the RI Year 1-4 canteen • We hope to change the white rice dishes to preferably brown rice dishes

  3. Reasons for change of white rice to brown rice • Advantages of brown rice: • -Nutrients -3 times more vitamin B3 -5 times more vitamin B1 -10 times more vitamin B -2 times more manganese-1cup of brown rice contains 88% of the daily value-Magnesium-1cup of brown rice contains 20% of the daily value-2 times more phosphorus-2.5 times more iron - ALL the dietary fiber and essential fatty acids

  4. Reasons for change of white rice to brown rice • Importance of Vitamin B-Help to generate energy-Aid the creation of protein (build stronger bones/muscles) • Importance of Manganese -helps to generate energy from protein and carbohydrates-aids the synthesis of fatty acids which gives a healthier nervous system

  5. Reasons for change of white rice to brown rice • Brown rice contains dietary fiber which prevents colon cancer, the number one leading cancer in Singapore, while white rice which does not contain dietary fiber, does not. Dietary fiber minimizes the amount of time that cancer-causing substances have in contact with colon cells. There is a 1 in 55 risk of getting colon cancer. More than 675 deaths annually due to it. • Magnesium-reduce the severity of asthma-lower high blood pressure-reduce the frequency of migraine headaches-reduce the risk of heart attack and stroke

  6. Reasons for change of white rice to brown rice • Downside of white rice: • -High glycemic index -releases glucose at a fast speed which spikes blood sugar levelDiabetes-11.3% of Singaporeans age 18 to 69 are diabetic -A build-up of glucose in the blood-Fats in the waist secretes a group of hormones called adipokines which impair glucose tolerance.

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