Additional Mathematics Project Work 2013

Name : Class : IC number : Title :

Contents..
Subtitles
i) ii) iii) iv) v) vi) vii) viii) ix) x) xi) xii) xiii) Appreciation Objectives Moral and Esthetic Values History Introduction Question Task Specification Problem Solving Findings Further Exploration Conclusion Reference Rubic

Page

Appreciation..
First of all, I would like to thank God for giving us energy, strength and health to carry out this project work. Next, I would like to thank our school for giving us the chance to create this project work. School also provide us space to discuss and carry out this project work. Not forgetting our beloved parents who provide everything needed in this project work such as money, internet, books, computer and others. They support may raise the spirit in myself to do this project work smoothly. Besides that, I would like to thanks to our Additional Mathematics teacher, Madam Hajah Siti Hamizah for guiding us throughout this project. When we face some difficulties on doing tasks, she will try her best to teach us patiently until we have done this project work. Lastly, I would like to thanks our classmates who shared ideas and providing some help on solving problems. We helped each other until we finished this project work.

Moral and esthetic values..

Objectives..
We students taking Additional Mathematics are required to carry out a project work while we are in Form 5. This year the Curriculum Development Division, Ministry of Education has prepared task for us. We need to choose and complete only one task based on our interest. This project can be done in group or individually. Upon completion of the Additional Mathematics project work, we can gain valuables experience and able to: Apply and adopt a variety of problem solving strategies to solve routines and nonroutine problems. Improve our thinking skills. Knowledge and skills are applied in meaningful ways in solving real-life problems. Expressing ones mathematical thinking, reasoning and communication are highly encouraged and expected. Stimulate and enhances effective learning. Acquire effective mathematical communication through oral and writing and to use the language of mathematics to express mathematical ideas correctly and precisely. Enhance acquisition of mathematical knowledge and skills through problem-solving in way that increase interest and confidence. Prepare ourselves for the demand of our future undertakings and in workplace. Realize that mathematics is an important and powerful tool in solving real life problems and hence develop positive attitude toward mathematics. Train ourselves not only to be independent learners but also to collaborate to cooperate and to share knowledge in an engaging and healthy environment. Use technology especially the ICT appropriately and effectively. Train ourselves to appreciate the intrinsic value of mathematics and to become more creative and innovative. Realize the important and beauty of mathematics We are expected to submit the project work within three weeks for the first day the task is being admixture to us.

History ..
The History of statistics can be said to start around 1749 although, over time, there have been changes to the interpretation of the word statistics. In early times, the meaning was restricted to information about states. This was later extended to include all collections of information of all types, and later still it was extended to include the analysis and interpretation of such data. In modern terms, "statistics" means both sets of collected information, as in national accounts and temperature records, and analytical work which requires statistical inference. Statistical activities are often associated with models expressed using probabilities, and require probability theory for them to be put on a firm theoretical basis: see History of probability. A number of statistical concepts have had an important impact on a wide range of sciences. These include the design of experiments and approaches to statistical inference such as Bayesian inference, each of which can be considered to have their own sequence in the development of the ideas underlying modern statistics.

Statistics Today Statistics is the study of the collection, organization, analysis, and interpretation of data. It deals with all aspects of this, including the planning of data collection in terms of the design of surveys and experiments. The word statistics, when referring to the scientific discipline, is singular, as in "Statistics is an art." This should not be confused with the word statistic, referring to a quantity (such as mean or median) calculated from a set of data, whose plural is statistics ("this statistic seems wrong" or "these statistics are misleading"). The earliest writing on statistics was found in a 9th century book entitled: "Manuscript on Deciphering Cryptographic Messages", written by Al-Kindi (801873 CE). In his book, Al-Kindi gave a detailed description of how to use statistics and frequency analysis to decipher encrypted messages, this was the birth of both statistics and cryptanalysis, according to Ibrahim Al-Kadi. Some scholars pinpoint the origin of statistics to 1663, with the publication of Natural and Political Observations upon the Bills of Mortality by John Graunt. Early applications of statistical thinking revolved around the needs of states to base policy on demographic and economic data, hence its stat- etymology. The scope of the discipline of statistics broadened in the early 19th century to include the collection and analysis of data in general. Today, statistics is widely employed in government, business, and the natural and social sciences.

Its mathematical foundations were laid in the 17th century with the development of probability theory by Blaise Pascal and Pierre de Fermat. Probability theory arose from the study of games of chance. The method of least squares was first described by Carl Friedrich Gauss around 1794. The use of modern computers has expedited large-scale statistical computation, and has also made possible new methods that are impractical to perform manually.

Introduction..
Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have an adverse effect on health, leading to reduced life expectancy and/or increased health problems. People are considered obese when their body mass index(BMI), a measurement obtained by dividing a person's weight in kilograms by the square of the person's height in metres, exceeds 30 kg/m2. Obesity increases the likelihood of various diseases, particularly heart disease, type 2 diabetes, obstructive sleep apnea, certain types of cancer, and osteoarthritis. Obesity is most commonly caused by a combination of excessive food energy intake, lack of physical activity, and genetic susceptibility, although a few cases are caused primarily by genes, endocrine disorders, medications or psychiatric illness. Evidence to support the view that some obese people eat little yet gain weight due to a slow metabolism is limited; on average obese people have a greater energy expenditure than their thin counterparts due to the energy required to maintain an increased body mass. Dieting and physical exercise are the mainstays of treatment for obesity. Diet quality can be improved by reducing the consumption of energy-dense foods such as those high in fat and sugars, and by increasing the intake of dietary fiber. Anti-obesity drugs may be taken to reduce appetite or inhibit fat absorption together with a suitable diet. If diet, exercise and medication are not effective, a gastric balloon may assist with weight loss, or surgery may be performed to reduce stomach volume and/or bowel length, leading to earlier satiationand reduced ability to absorb nutrients from food. Obesity is a leading preventable cause of death worldwide, with increasing prevalence in adults and children, and authorities view it as one of the most serious public healthproblems of the 21st century. Obesity is stigmatized in much of the modern world (particularly in the Western world), though it was widely perceived as a symbol of wealth and fertility at other times in history, and still is in some parts of the world. In 2013, the American Medical Association classified obesity as a disease.

Question ..

Task Specification..
Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have an adverse effect on health, leading to reduced life expectancy or increased health problems. Science club in your school intends to carry out a study on the ideal body fat percentage in human body. As the president of the Science club, you are required to collect data randomly which consists of 40 students (below 20 years old) and 40 adults (20-55 years old). It is advisable to use equal number of males and females for each category. PART 1 a) Compile your data by using the following format.
Respondent 1 2 80 Gender Height(m) Weight(kg) Age(years)

b) By using at least two methods , find the mean, mode, median, range, interquartile range, variance and standard deviation for the weights of thge respondents in the form of ungrouped data. ( without considering the age and gender of the respondents )

PART 2 Construct a frequency table for the grouped data for the weights obtained in ascending or descending order.
Class interval Tally Midpoint, x Frequency, f

a) Represent your data from the frequency distributiontable by using three different statistical graphs. Hence, i) Estimate the mode ii) Find the median and interquartile range of the weight of the respondents.

b) Calculate (i)the mean, mode and median, (ii)Range, interquartile range and standard deviation, for the weights of the respondents. Compare and comment the answers of Part 1 and Part 2.

PART 3 Based on your answers in Part 1 and Part 2, determine the measurements of central tendency (mean, mode, and median ) or measurements of dispersion (range, interquartile range, variance and standard deviation) which will be your most suitable choice to represent the weights of the respondents. Give your reason.

Further exploration...
The amount of body fat, your body fat percentage, makes s difference to your body shape and your health. Most sources agree that the human body requires a certain amount of fat for good health. Fat helps to regulate body temperature, store nergy, cushion and insulate organs. The following table describes body fat ranges and their associated categories.

General Body Fat Percentage Categories

Description Essential Fat Athletes Normal Overweight Obese Male 3-4 % 5-11% 12-18% 19-24% >24% Female 11-14% 15-18% 19-24% 26-31% >31%

Formulae to calculate the body fat percentage. % of Body Fat for Children*=(1.51x BMI) (0.70 x Age )-(3.6 x Gender **)+1.4 % of Body Fat for Adult* =(1.20x BMI) (0.23x Age)- (10.8x Gender**) +5.4 Notes: BMI *Children = Aged 19 years and below *Adult-Aged 20 years and above **Male= 1 **Female= 0

a) b)

Calculate the body fat percentage for each and every respondent. Based on the information given and data collected, determined the percentage of respondents that are athletes and obese. Represent your finding using statistical graphs.

c)

Compare and comment on the relation between (i) (ii) Age and body fat percentage Gender and body fat percentage

d)

Suggest ways to help a person to achieve and maintain a healthy life depending on body fat percentage. (Find the information from the internet and state the website address in your bibliography.)

REFLECTION

While you were conducting the project, what have you learnt? What moral values didi you practise? Represent your opinions or feelings creatively through usage of symbols, illustrations, drawings or even in a song.

Problem solving..
Part 1 a) Data
Respondents 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 Gender Female Female Female Female Female Female Female Male Male Female Male Female Male Male Female Male Male Male Female Female Male Male Female Male Female Female Female Male Male Female Male Male Female Male Male Female Female Male Male Male Female Female Female Height (m) 1.53 1.54 1.51 1.49 1.50 1.55 1.59 1.58 1.70 1.56 1.60 1.57 1.65 1.63 1.56 1.54 1.76 1.71 1.45 1.54 1.67 1.70 1.56 1.68 1.47 1.57 1.51 1.66 1.80 1.49 1.55 1.57 1.67 1.60 1.70 1.50 1.49 1.56 1.53 1.78 1.63 1.45 1.50 Weight(kg) 51 51 39 42 40 36 56 55 78 56 70 52 85 59 41 56 70 48 42 41 52 53 52 52 45 51 47 52 75 42 54 56 55 50 50 38 40 49 54 58 53 68 53 Age (years) 17 17 17 17 16 17 17 17 17 17 17 17 17 17 17 17 17 16 17 17 16 17 18 15 17 17 16 17 17 15 16 17 18 16 16 17 17 17 17 18 38 51 35

44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 51 56 48 42 45 54 40 55 78 57 67 53 69 68 51 55 70 41 51 56 49 72 76 78 60 68 79 64

Female Male Male Male Male Male Male Female Male Female Male Female Male Female Female Female Male Female Male Female Male Female Female Female Male Female Male Male Female Male Male Female Male Male Female Male Female 39 78 56 52 47 55 54 52 65 79 57 53 58 75

1.50 1.66 1.72 1.65 1.77 1.80 1.77 1.50 1.61 1.49 1.68 1.58 1.80 1.54 1.63 1.49 1.70 1.50 1.70 1.49 1.75 1.53 1.58 1.49 1.48 1.55 1.60 1.82 1.51 1.61 1.72 1.62 1.70 1.80 1.69 1.81 1.63 42 56 41 53 52 50 58 60 42 69 74 53 65 56

53 79 51 69 79 58 65 43 68 60 70 56 75 64 68 55 72 65 60 41 69 55 60 42 52 76 78 67 78 79 69 57 60 57 74 51 65 40 70 59 52 75 50 53 41 60 57 51 79 43 70 36 52 85 52 42 38 68 69 55 60 65 51 68 60

22 30 28 28 41 20 22 39 43 49 50 37 44 22 26 28 43 44 53 48 49 43 21 36 37 33 46 45 39 49 52 20 25 30 42 30 21

Method 1 Mean =

80

=
= 57.59 Mode = the most frequently in the data. = 52

Range = maximum value minimum value =85 36 =49 Interquartile range =3rd quartile -1st quartile ( ) ( )

Variance = =

(59.05)2

= 2789952 3486.90 = 275,465.30

Method 2 Mass (x) 36 38 39 40 41 42 43 45 47 48 49 50 51 52 53 54 55 56 57 58 59 60 64 65 67 68 69 70 72 74 75 76 78 79 85

Frequency ( f ) 1 1 1 2 3 4 1 1 1 1 1 2 5 6 4 2 4 5 2 2 1 4 1 3 1 3 3 3 1 1 2 1 3 3 1 f=80

x2 1296 1444 1521 1600 1681 1764 1849 2025 2209 2304 2401 2500 2601 2704 2809 2916 3025 3136 3249 3364 3481 3600 4096 4225 4489 4624 4761 4900 5184 5476 5625 5776 6084 6241 7225

f x2 1296 1444 1521 3200 5043 7056 1849 2025 2209 2304 2401 5000 13005 16224 11236 5832 12100 15680 6498 6728 3481 14400 4096 12675 4489 13872 14283 14700 5184 5476 11250 5776 18252 18723 7225 fx2=346533

Mode= the most occur = 52

Range=85-36 =49

Part 2 Class Interval 31-40 41-50 51-60 61-70 71-80 81-90 Tally IIII IIII IIII IIII IIII IIII IIII IIII IIII IIII IIII IIII IIII IIII IIII IIII I I Midpoint, x 35.5 45.5 55.5 65.5 75.5 85.5 Frequency, f 5 14 35 14 11 1

a) Histogram graph
40 35 NUmber of respondents 30 25 20 15 10 5 0 30.5 40.5 60.5 70.5 80.5 90.5

50.5

Mass( kg )

i)

Mode= 55.5

Frequency polygon graph

40 35 30 NUmber of respondents 25 20 15 10 5 0 25.5 35.5 45.5 65.5 55.5 weight (kg) 75.5 85.5 95.5

Ogive graph Class interval 21-30 31-40 41-50 51-60 61-70 71-80 81-90
90 80 Number of respondents 70 60 50 40 30 20 10 0 30.5 40.5 60.5 50.5 weight(kg) 70.5 80.5 90.5

Upper boundary 30.5 40.5 50.5 60.5 70.5 80.5 90.5

Frequency 0 5 14 35 14 11 1

Cumulative frequency 0 5 19 54 68 79 80

) 50.5

) +

) +

The value of answers in Part 1 is higher than in part 2. Different formula is used to find mean, mode, median, range, interquartile range, variance and standard deviation in ungrouped data and grouped data.

Part 3

(a) Gender

Height(m)

Weight(kg)

Age (years) 17 17 17 17 16 17 17 17 17 17 17 17 17 17 17 17 17 16 17 17 16 17 18 15 17 17 16 17 17 15 16 17 18 16 16 17 17 17 17

BMI

Female Female Female Female Female Female Female Male Male Female Male Female Male Male Female Male Male Male Female Female Male Male Female Male Female Female Female Male Male Female Male Male Female Male Male Female Female Male Male

1.53 1.54 1.51 1.49 1.50 1.55 1.59 1.58 1.70 1.56 1.60 1.57 1.65 1.63 1.56 1.54 1.76 1.71 1.45 1.54 1.67 1.70 1.56 1.68 1.47 1.57 1.51 1.66 1.80 1.49 1.55 1.57 1.67 1.60 1.70 1.50 1.49 1.56 1.53

51 51 39 42 40 36 56 55 78 56 70 52 85 59 41 56 70 48 42 41 52 53 52 52 45 51 47 52 75 42 54 56 55 50 50 38 40 49 54

21.79 21.50 17.10 18.92 17.78 14.98 22.15 22.03 26.99 23.01 27.34 21.10 31.22 22.21 16.85 23.61 22.60 16.42 19.98 17.29 18.65 18.34 21.37 18.42 20.82 20.69 20.61 18.87 23.15 18.92 22.48 22.72 19.72 19.53 17.30 16.89 18.02 20.13 23.07

Body Fat Percentage (%) 22.40 21.97 15.32 18.07 17.07 12.12 22.95 19.17 26.65 24.25 27.18 21.36 33.04 19.44 14.96 21.55 20.03 11.39 19.67 15.61 14.76 13.61 21.07 15.11 20.94 20.74 21.32 14.39 20.86 19.47 20.54 20.21 18.58 16.09 12.75 15.00 16.71 16.30 20.74

Body Fat Percentage Category Normal Normal Athletes Athletes Athletes Essential fat Normal Overweight Obese Normal Obese Normal Obese Overweight Essen Overweight Overweight Athletes Normal Athletes Normal Normal Normal Normal Normal Normal Normal Normal Overweight Normal Overweight Overweight Athletes Normal Normal Athletes Athletes Normal Overweight

Male Female Female Female Female Male Male Male Male Male Male Female Male Female Male Female Male Female Female Female Male Female Male Female Male Female Female Female Male Female Male Male Female Male Male Female Male Male Female Male Female

1.78 1.63 1.45 1.50 1.50 1.66 1.72 1.65 1.77 1.80 1.77 1.50 1.61 1.49 1.68 1.58 1.80 1.54 1.63 1.49 1.70 1.50 1.70 1.49 1.75 1.53 1.58 1.49 1.48 1.55 1.60 1.82 1.51 1.61 1.72 1.62 1.70 1.80 1.69 1.81 1.63

58 53 68 53 53 79 51 69 79 58 65 43 68 60 70 56 75 64 68 55 72 65 60 41 69 55 60 42 52 76 78 67 78 79 69 57 60 57 74 51 65

18 38 51 35 22 30 28 28 41 20 22 39 43 49 50 37 44 22 26 28 43 44 53 48 49 43 21 36 37 33 46 45 39 49 52 26 25 30 42 30 21

18.31 19.95 32.34 23.56 23.56 28.67 17.24 25.34 25.22 17.90 20.75 19.11 26.23 27.03 24.80 22.43 23.15 26.99 25.59 24.77 24.91 28.89 20.76 18.46 22.53 23.49 24.03 18.92 23.74 31.61 30.47 20.23 34.21 30.48 23.32 21.72 20.76 17.59 25.91 15.56 24.49

12.85 20.60 30.48 25.62 28.61 22.10 8.85 `18.57 15.43 11.48 14.44 19.36 16.19 26.57 12.86 23.81 12.26 32.73 30.13 28.68 14.60 29.95 7.32 16.51 10.37 23.70 29.41 19.83 14.58 35.77 20.58 8.53 37.48 19.91 10.62 25.48 13.76 8.81 26.83 4.99 29.92

Normal Normal Obese Overweight Overweight Overweight Athletes Normal Normal Athletes Normal Normal Normal Overweight Normal Normal Normal Obese Overweight Overweight Normal Overweight Athletes Athletes Athletes Normal Overweight Normal Normal Obese Overweight Athletes Obese Overweight Athletes Overweight Normal Athletes Overweight Essential fat Overweight

b)
Class interval 1-10 11-20 21-30 31-40 frequency 5 11 2 5 Upper boundary 10.5 20.5 30.5 40.5 midpoint 5.5 15.5 25.5 35.5

Histogram Graph
12 10 8 Frequency 6 4 2 0

0.5

30.5 10.5 20.5 Body Fat Percentage of Athletes and Obese(%)

40.5

Frequency Polygon Graph

12 10 8 Frequency 6 4 2 0

-4.5

5.5 15.5 25.5 35.5 Body Fat Percentage of Athletes and Obese (%)

45.5

c) (i) Most of the children have normal and athletes body fat percentage compare to the adults. The body fat percentange of children in normal categories are 12% to 18% (male) and 19% to 24% (female) while athletes are 5% to 11% (male) and 11%-14% (female). (ii) Most of the female has overweight body fat percentage compare to male. Female body fat percentage is 26% to 31%.

b) Ways to help a person to achieve and maintain a healthy life depending on body fat percentage: Essential fat category First of all, fill up on colorful fruits and vegetables. Fruits and vegetables are the foundation of a healthy diet. Try to eat a rainbow of fruits and vegetables every day and with every mealthe brighter the better. Colorful, deeply colored fruits and vegetables contain higher concentrations of vitamins, minerals, and antioxidantsand different colors provide different benefits, so eat a variety. Next , try to limit sugars and salts.. So, some tips that we can practising it every day is try to avoid sugary drinks. Try sparkling water with lemon or a splash of fruit juice. We also recommended eating naturally sweet food such as fruits, peppers or natural peanut butter to satisfy our sweet tooth. Athletes category Watch your carbs. Carbohydrates are the chief source of energy in a diet plan for athletes. Maintain a healthy level of daily calorie intake. Maintain an adequate intake of the right kind of fats.Proteins are essential to build strength and body weight. Around 10 to 12 % of daily calorie intake should be lean proteins which may be derived from a varied diet. Include a range of fruits, veggies, nuts, dairy products, and whole grains in the diet. Eating fruits like bananas, oranges, and potatoes help maintain potassium levels. Stay away from sugary drinks and sweets as they result in drastic blood glucose level fluctuations which may cause premature exhaustion and dehydration. Curb the caffeine. Normal category Eat fruits and vegetables. Bread, other cereals and potatoes should be taken.This group includes breakfast cereals, pasta, rice, noodles, oats and other cereals as well as bread and potatoes. You should aim to include at least one food from this group at each meal. Milk and dairy foods, 2-3 servings daily is the recommended healthy eating level. Eat meat, fish and alternatives.This group includes eggs, poultry, and meat and fish products such as beefburgers and fishcakes. Some of these products can be high in fat - so its best to choose lower fat versions of products, and trim visible fat from meat and poultry. Alternatives are non-meat sources of protein such as nuts, tofu, mycoprotein, textured vegetable protein (TVP) and kidney beans. Eat in small quantities foods containing fat and foods containing sugar.

Overweight category You should eat less meat. Select very lean cuts of meat. Trim skin off chicken and turkey.You should avoid fried meat, chicken, fish, or seafood. You should eat no more than two whole eggs per week. You should avoid dairy products containing more than 1% milk fat, such as butter, sour cream, cream cheese, creamed cottage cheese, and most natural and processed cheeses. Select milk products that contain only up to 1% milk fat. Use polyunsaturated margarine.You must avoid packaged foods or bakery items that contain egg yolks, whole milk, saturated fats, cream sauces, or butter. Select only those that have a low-cholesterol rating.You should avoid cashews, coconut, pistachios, and macadamia nuts. Avoid cured or smoked meat, poultry, or fish. Avoid frozen, canned, and dehydrated main-dish foods such as pizza, TV dinners, spaghetti, chili, stews, and soups.You should avoid canned vegetables and vegetable juices, cheese, buttermilk, and cocoa mixes.Most important for you is to avoid commercial sauces, mayonnaise, salad dressing, olives, pickles, meat tenderizers, and seasoning salts. Obese category Eat 6 to 8 servings of grain products per day (emphasize whole grain), 7 to 10 servings of vegetables and fruit per day, 2 to 3 servings of low-fat milk products per day and 2 to 3 servings of low-fat meat and alternatives per day.Choose complex carbohydrates more often and reduce the amount of simple carbohydrates (sugars) you eat. Complex carbohydrates are found in vegetables, fruits, and whole grains, which are also good sources of vitamins, minerals, and fibre.Increased fibre intake can help weight loss by reducing absorption of food and by aiding in digestion. A diet rich in fibre can help by making you feel fuller. Some experts recommend 20 g to 30 g of fibre daily, with an upper limit of 35 g.Drink more water and less pop, juice, and specialty coffees or teas, as they contain lots of calories.Replace some carbohydrate with protein to help you feel full longer.Always eat breakfast.Watch your portion sizes.

The most important thing is we must exercise regularly in every week. Some warm up and stretching can release our stress in a right way and also promotes bowel movement. Some basic exercise that we can do every day is weight-bearing exercise such as walking and weight training. This exercise can prevent and also slow down bone loss and enchanting the blood flow in the blood capillaries by giving the suitable pressure in the capillaries.

Reflection
While Im conducting this project, there are many new things that Ive learnt from my family, teacher, friends and also from the information in internet. One of the things that Ive learnt is now I know how to create many types of graphs by using Microsoft Excel 2007 such drawing of histogram and ogive graph. Before this, I never know how use Microsoft Excel and I dont even want to learn about it but this project had forced me to learn about it in order to complete this project. At least, Ive learnt something new. While doing this project, theres plentiful of moral values that I did practice. One of it is patience is the cure of anger. Theres always a mistake when drawing a graph using Microsoft Excel as Im new with Excel and not use with it. This sometimes wasting my time without gaining any result. However, its what we called as life and it taught me to be strong and never give up in completing this project work.

CONCLUSION
The conclusion is we can categories a person in five categories. First categories are essential fat, then athletes, normal, overweight and lastly obese. The categories were differentiating from the others by a fixed body fat percentage range for each category. A person is called as essential fat if his body fat percentage is 3-4%, while she is 11-14%. The athletes will have 5-11% (male) and 15-18% (female). The normal category usually will have 12% to 15% in male category while female is 19% to 24%. An overweight person has body fat percentage that is 19% to 24% in male and 26% to 31% in female. When a person has a higher body fat percentage than that range, that person will be called as obese as if his body fat percentage is higher than 24% and her body fat percentage is 31%. From the survey that have been done, we can conclude that the majority of the respondents are in the athletes and normal category. However, there are still respondents who are in overweight and obese categories. A few of them were in essential fat category. This shows us that nowadays, people dont like to be fat. A healthy person or in the other word the normal person is someone that doesnt doing something in extreme. People often think of healthy eating as an all or nothing proposition, but a key foundation for any healthy diet is moderation. Despite what certain fact diets would have you believe, we all need a balance of carbohydrates, protein, fat, fiber, vitamins, and minerals to sustain a healthy body. So, we should eats moderately and always follow the daily requirement of the human body. As conclusion, we must take care of our healthy body.

REFERENCES
http://en.wikipedia.org/wiki/History_of_statistics http://en.wikipedia.org/wiki/Statistics http://www.steadyhealth.com/articles/Best_meal_plan_for_overweight_persons__a49 6.html http://www.newsmax.com/FastFeatures/diet-tips-for-athletes/2010/11/09/id/371695 http://chealth.canoe.ca/channel_section_details.asp?text_id=4369&channel_id=2053& relation_id=107951 Sasbadi Nexus SPM A+ Additional Mathematics refrence book