INSTRUCTIO INSTRUCTION

OBJECTIVES CONCEPTS NAL AL EVALUATION

FUNCTION ACTIVITIES

At the end of the At the end of the

program, the lecture, the
participants are participants are
expected to: evaluated using
a. identify the I. TYPICAL FILIPINO DIET Transmitting Didactic lecture the following
quality of 1. Quality of Food Intake information strategies:
typical 1.1. Macronutrients
Filipino food 1.2. Micronutrients  Questionnare
intake; 1.3. Unhealthy Foods  Checklist

b. discuss 2. Quantity of Food Intake

quantity of I.1. Number of Meals in a Day
typical I.2. Number of Calories per Meal
Filipino diet;

c. enumerate II. CANCER-CAUSING DIET Transmitting Use of video

food that can 1. Processed and Preserved Food information presentation
cause 2. Smoked Food and powerpoint
cancer; 3. Fats & Saturated Fats slides
4. Cholesterol Rich Diet
d. discuss 5. Fried Food
general 6. Iodide
alterations to
the body of
cancer-
causing diet;
III. DIET MODIFICATION AND CANCER Transmitting Use of video
e. explain
1. Nutritive Process information presentation
 physiologic 1.1. Physiologic and powerpoint
process of 1.2. Biochemical slides
nutrition;
f. discuss
biochemical
process of
nutrition 2. Diet Modification
2.1. Benefits
g. enumerate 2.2. Physiologic Effects Transmitting Didactic lecture
the benefits information
of modifying
diet for
cancer
prevention;

h. discuss diet
modification
3. Dietary Guidelines
effects;
3.1. Quality of Food Intake
i. enumerate 3.1.1. Anti-oxidants Transmitting Use of video
food choices 3.1.2. Macronutrients information presentation
which can 3.1.3. Micronutrients and powerpoint
prevent slides
cancer; 3.2. Quantity of Food Intake
3.2.1. Caloric Intake
j. construct a Transmitting Didactic lecture
healthy meal 3.3. Suggested Meal Plan information
plan; 3.3.1. Food Choices
3.3.2. Quality & Quantity Allowing the Demonstration
k. discuss food 3.3.3. Benefits learner to
substation; 3.3.4. Food Substitution practice
behavior
l. enumerate
examples of
food that can
be
substituted
with another.