Ikaapat na Modyul III.Piliin ang titik ng tamang sagot. 1.Ano ang pamagat ng tulang pinag-aralan? a.

Panambitan b.Paalam sa pagkabata c.wala sa nabanggit d.lahat ng nabanggit 2.Sino ang sumulat ng tulang nabanggit? a.Efren C. Abuyen b.Ildefonso Mayor c.Myrna Prado d.Audie Himora 3.Ano ang ibig sabihin ng kapus-kapalaran? a.mahirap b.mayaman c.maykaya d.wala sa nabanggit 4.Sino ang nagsalin ng tula sa Filipino? a.Myrna Prado b.Ma. Lilia F. Realubit c.Audie Himora d.Oddie Cruz Lacsamana 5.Ilang saknong meron ang tula? a.1 b.2 c.3 d.4 6.Anong ismo ang ginamit sa tula? a.pormalismo b.imahismo c.marksismo d.humanismo 7.Lalaking laging lumalapit. Ito ay halimbawa ng........... a.assonance b.aliterasyon c.simbolismo d.metapora 8.Ano ang nangyayari sa mga mahirap? a.tinutulungan b.pinapayaman c.lalong nasasadlak d.wala sa nabanggit 9.Ano ang ibig-sabihin ng sa salapi silaw a.gahaman sa pera b.mayaman c.mahirap d.lahat ng nabanggit 10.Kanino isinisisi ng may-akda ang nangyari sa mahihirap? a.kapwa b.Diyos c.magulang d.lahat ng nabanggit 11.Sino ang lalong umuunlad ayon sa akda? a.mayayaman b.mahirap c.pareho d.wala sa dalawa 12.Ano ang utang na loob ng mayayaman sa mahirap? a.kayamanan b.karangalan c.kapangyarihan d.wala sa nabanggit 13.Ano ang ginagawa ng mayayaman sa mahihirap a.dinudusta-dusta b.pinapa-SPA c.nagrerestorant d.nag-FINE Dining 14.Ilang taludtod meron ang isang saknong sa tula? a.1 b.2 c.3 d.4 15.Ano ang ibig-sabihin ng lalong managana? a.lalong sumakit at bumaon b.sumisigla c.yayaman d.papangit 16.Ano ang ibig sabihin ng panambitan? a.panawagan b.sumpa c.pareho d.wala sa nabanggit 17.Sino ang may akda ng May Plastik ang Mundo ? a.Myrna Prado b.Oddie Cruz Lacsamana c.Audie Himora d.Ma. Lilia F. Realubit 18,Anong mga okasyon ang binanggit sa tulang May plastic ang mundo? a.Linggo t Huwebes Santo b.Pasko c.Araw ng Patay d.lahat ng okasyon 19.Ayon sa akda ano ang mga patay na? a.bangkay b.hayop c.tulungan d.bigayan 20.Ilang pantig mayroon ang Panambitan? a.labindalawahin b.lalabinwaluhin c.wawaluhin d.wala sa nabaggit 21.Anong tugma ang ginamit sa May Plastik ang Mundo? a.ganap b.malaya c.di-ganap d.walang ganap 22.Anong tugma naman ang ginamit sa Panambitan? a.ganap b.di ganap c.malaya d.wala sa nabanggit 23. Sino ang pinatutungkulang mga api sa huling taludtod ng Panambitan? a.mahihirap b.mayayaman c.maykaya d.wala sa nabanggit 24. Ano ang pamagat ng tula na isinulat ni Ma. Lilia F. Realubit? a. .Panambitan b.Paalam sa pagkabata c.wala sa nabanggit d.lahat ng nabanggit 25_______ ay pantay-pantay.Ano ang salitang pupuna sa patlang? a.tao b.mayayaman c.maykaya d.wala sa nabanggit

II.PUZZLE:CROSSWORD PUZZLE PAHALANG 1. Sino ang pinatutungkulan ng mga api sa huling taludtod ng Panambitan? 3. _______ ay pantay-pantay.Ano ang salitang pupuna sa patlang? 4. Saan gawa ang pader na binanggit sa ikalawang tula? 6. Ano ang pamagat ng tula na isinulat ni Ma. Lilia F. Realubit? 8. Ano ang tawag sa mga salitang hindi na epektibo dahil sa sobrang paggamit? 10. Sino ang binanggit na dinuduraan sa tula? 13. Anong uri ng taludturan ang ginamit sa May Plastik ang Mundo? 14. Ano ang dahilan ng pagkagalit ni Huwan? 16. Ilang bahay ang binanggit sa tulang May Plastik ang Mundo? 17. Kanino malaya ang pader ni Huwan? 19. Ano ang kasingkahulugan ng sakit?

PABABA 2. Ano ang tawag sa pag-ulit sa panimulang tunog sa magkakasunod na salita? 5. Ano ang tawag sa mga salitang hindi magkakapareho ang patinig ngunit hindi ang katinig lalo na sa unang pantig ng magkakasaunod na salita? 7. Nasa anong dayalekto ang orihinal na Panambitan? 9. Ano ang unang salita na makikita sa unang taludtod sa I M B P I I G Y A E Y R A N N O T S I R K

unang saknong ng tulang Panambita?n 11. Ilan naman ang sa kotse? 12. Ano ang tawag sa mga taong mapagpanggap? 15. Ano ang kasingkahulugan ng matalo? 1. Ano ang binalot ni Huwan ng plastik? 18. Saan may trono na si Huwan dahil sa ipokrito nitong gawain?

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1.SAAN MAY TRONO NA SI HUWAN? 2.ANO ANG TAWAG SA MGA MAPAGBALAT-KAYO? 3.ILANG TALUDTOD MAYROON ANG PANAMBITAN? 4.ANO ANG PATAY NA AYON SA MAY PLASTIK ANG MUNDO? 5.KANINO MALAYA ANG PADER NI HUWAN?

III.Pagtambal-tambalin ang mga pahayag at salitang magkakaugnay. HANAY A 1.Oddie Cruz Lacsamana 2.Myrna Prado 3.Ma. Lilia F. Realubit 4.mahihirap 5.mayayaman 6.Diyos 7.Ginto 8.hapdi 9.simbahan 10.damayan at bigayan HANAY B a) May Plastik ang Mundo b) Panambitan c) Nagsalin ng Panambitan d) Api e) Umuunlad f) Sinisisi ng mahirap g) Pader h) Sakit i) Bangketa j) Patay na

IV.Susi sa Kasagutan I 1. A 2. C 3. A 4. B 5. D 6. B 7. A 8. C 9. A 10. B 11. A 12. C II. I M B P I I G Y A E Y R A N N

13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.

A D A A B A D A B A A A A

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R K III. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. A B C D E F G H I J

A FUNCTION: Helps to fight infection; keeps glands, skin, gums healthy and maintains the respiratory and GI tract. SOURCE: Dark green leafy vegetables, carrots, cabbage, kale, leeks, broccoli, parsley, watercress, turnip greens, fresh or dried apricots, red peppers, fish and dairy products. Cabbage and broccoli are cruciferous vegetables that contain compounds called isothiocyates. These are important compounds in cancer prevention. Cabbage also contains indole-3-carbinol, another anti-carcinogen. B1 (thiamin) FUNCTION: Aids in the promotion of proper nerve functioning, and helps with the digestion of carbohydrates by turning them into biological energy. SOURCE: Enriched and unrefined cereals, legumes and nuts, and pork. The nuts and pork are high in fat or cholesterol, or both and should be used sparingly. B2 (riboflavin) FUNCTION: Necessary for maintaining the upkeep of the body's energy level. SOURCE: Green leafy vegetables, fruits and dairy products, Such as milk, cheese and yogurt. Breads and liver are another good source. Use pork and dairy products sparingly because of their high fat and cholesterol content, and use the low fat variety whenever possible. B3 (niacin) FUNCTION: Lowers cholesterol levels in the blood when they are very high and possibly protect against cardiovascular disease. SOURCE: Cereal, yeast, legumes, fish, meat and liver. Eat meats and especially liver sparingly because of their high fat and cholesterol content. B6 FUNCTION: Needed for the breakdown of protein, necessary for maintaining and building of muscle tissue. SOURCE: Vegetables, whole grains, bananas, fish and poultry. Also in beef and pork which are high in fats and should be used only once or twice weekly, trimming all fat and in smaller portions. B12 FUNCTION: Necessary in the functioning of cells and forming and maintaining healthy nerve tissue. SOURCE: Shellfish, fish and poultry. Also in the higher fat content foods such as eggs, meats and meat products. FOLIC ACID (part of the B complex) FUNCTION: Supports the immune system and the nervous system. Used in the treatment of senility, coronary artery disease and peripheral vascular disease, and brain vascular disease. Necessary for the formation of red blood cells and thus aids in prevention of anemia. Can aid in cervical cancer prevention. Also extremely important in preventing the malformation of the nervous system in fetuses. Involved in many metabolic reactions necessary for proper growth. SOURCE: Dark green leafy vegetables (broccoli, spinach, and romaine), and oranges. Brewers yeast, rice and beans. Liver an organ meat, high in fat and cholesterol should be eaten sparingly. BIOTIN FUNCTION: Necessary for the formation of fatty acids essential for the proper functioning of many bodily functions. SOURCE: Corn, yeast and mushrooms. Also in liver, which is an organ meat and egg yolks, which are both high in cholesterol. C (ascorbic acid) FUNCTION: Prevents gingivitis and the bleeding of gums. Keeps the blood vessels strong and protects the vascular system. Helps in the healing of cuts and bruises. SOURCE: All citrus fruits. Green vegetables, kale, leeks, turnip greens, broccoli, watercress, brussels sprouts, tomatoes and cabbage. Broccoli and cabbage are cruciferous vegetables that contain compounds called isothiocynates, which are important in cancer prevention. Cabbage also contains indole-3-carbinol, another anti-carcinogen. Turnips are high in chlorohyll and folic acid. D FUNCTION: Needed for the building and maintaining the teeth and bones. For the body to absorb calcium, vitamin D is necessary. SOURCE: Fish, cod liver oil, butter, egg yolks and fortified milk. These foods are high in fats and cholesterol and should be reduced in your diet. Use the low fat variety where possible. E

FUNCTION: Can possibly protect against heart disease. Aids in forming of red blood cells. Vitamin E is also utilized in forming muscle tissue and other body tissues. May also breast tenderness and swelling that can occur in premenstrual syndrome. Thins the blood and can aid in alleviating leg cramps. Prevents cholesterol from sticking to the inside of your arteries. SOURCE: Vegetable oils, especially peanut and wheat oils. Green leafy vegetables. Nuts, seeds, and beans. Whole wheat and brown rice. Seafood and poultry are another source. K FUNCTION: Necessary for normal blood clotting. There may possibly be a decreased factor in the blood thinning ability of medication being taken for the thinning of blood. SOURCE: Broccoli, spinach, kale, brussels sprouts turnip greens and other green leafy vegetables. Individuals on drugs for the prevention of blood clotting should discuss the use of the above foods with their doctor, due to the high vitamin K content of these foods, there may be increased bleeding. There may be a decreased factor in the blood thinning ability of their medication. CALCIUM FUNCTION: Builds strong bones. Strengthens heart muscle and is necessary for proper nerve function to the heart. Activates the enzymes that are necessary to convert the food we eat into energy. Also required for the clotting of blood. SOURCE: Green leafy vegetables. Milk, buttermilk, cheese and yogurt. Dairy products. Sardines. CHROMIUM FUNCTION: Acts in conjunction with insulin to maintain normal glucose levels. May help lower high blood sugar in some individuals. SOURCE: White potatoes, whole grain cereals and seafood. IRON FUNCTION: Manufactures hemoglobin in the red blood cells. Hemoglobin carries oxygen in the red blood cells. SOURCE: Red meat and liver, shellfish and all fish. Fortified breads and cereals. Dried apricots. Legumes. MAGNESIUM FUNCTION: Aids in regulating proper heart function. Releases the enzymes that promote body energy. Needed for proper bone growth. Manufactures cells and genetic material. SOURCE: Green leafy vegetables. Fortified whole grain cereal and bread. Oysters, scallops, most nuts are good sources. POTASSIUM FUNCTION: Works in conjunction with sodium in regulating body fluid balances. Plays a very important function in regulating the heartbeat. Also needed for proper nerve conduction. The body requires potassium so that muscles can be contracted. SOURCE: Bananas, citrus fruits and dried fruits. Deep yellow vegetables. Potatoes, avocados, legumes, milk are also excellent potassium sources. SELENIUM FUNCTION: Acts in conjunction with vitamin E and is important in preventing the breakdown of cells. SOURCE: Eggs, cereals and grains, mushrooms, garlic, poultry and seafood. SODIUM FUNCTION: Necessary element in maintaining body fluids. SOURCE: Sodium is found in a great many foods. It is difficult avoiding too high an amount in our daily diet. Foods that are extremely high in sodium are, salt cured meats, chips, salted crackers, soy sauce and foods that are pickled in brine, ZINC FUNCTION: Fights disease by helping to boost the immune system. It is found in more than a 100 enzymes and proteins. These enzymes and proteins are the necessary components for Digestion. Other bodily functions also require zinc. SOURCE: Wheat germ, wheat bran and whole grains. Some seafood's and oysters. Red meat and poultry are excellent sources. Presidential Decree No. 491 issued in 1974

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