HEALTHY EATING MEANS Vegetables – daily serve:

One standard serve of vegetables is

EATING A WIDE VARIETY OF about 75 g (100–350 kJ) or:
FOODS FROM EACH OF THE - ½ cup cooked vegetables (for example,
FIVE MAJOR FOOD GROUPS, broccoli, carrots, spinach or pumpkin) 
- ½ cup cooked dried or canned beans,
IN THE AMOUNTS peas or lentils (preferably with no added
RECOMMENDED.  salt)
- 1 cup of green leafy or raw salad
vegetables 
The five food groups are: - ½ cup sweet corn 
1. vegetables and legumes - ½ medium potato or other starchy
or beans  vegetables (such as sweet potato) 
2. fruit  - 1 medium tomato.
3. lean meats and poultry,
fish, eggs, tofu, nuts and
seeds, legumes or beans 
4. grain (cereal) foods, Fruit – daily serve
mostly wholegrain or high One standard serve of fruit is about 150 g
cereal fibre varieties  (350 kJ) or:
5. milk, yoghurt, cheese or 1 medium piece (for example, apple,
alternatives, mostly banana, orange, pear) 
reduced fat.  2 small pieces (for example, apricots,
plums, kiwi fruit) 
1 cup diced or canned fruit (no added
sugar). 
Only occasionally, one standard serve of
Submitted by: Phoebe Kylie S. Eugenio fruit can be: 
Grade V- Pearl 125 ml (½ cup) fruit juice (no added
Teacher Rady de los Reyes sugar) 
30 g dried fruit (e.g. 4 dried apricot
halves, 1½ tablespoons of sultanas).
Submitted by: Phoebe Kylie S. Eugenio
Grade V- Pearl
Teacher Rady de los Reyes
Grade V- Pearl
Teacher Rady de los Reyes

Lean meats and poultry, fish, eggs, Milk, yoghurt, cheese and/or
tofu, nuts and seeds and alternatives – daily serve
legumes/beans – daily serve Milk, yoghurt and cheese should mostly be
One standard serve is (500–600 kJ): reduced fat.
65 g cooked lean red meat such as beef, One standard serve (500–600 kJ) is: 
lamb, veal, pork, goat or kangaroo (about 1 cup (250 ml) fresh, UHT long-life,
90–100 g raw)  reconstituted powdered milk or
80 g cooked poultry such as chicken or buttermilk 
turkey (100 g raw)  ½ cup (120 ml) evaporated milk 
100 g cooked fish fillet (about 115 g raw 2 slices (40 g) or one 4 x 3 x 2 cm cube (40
weight) or 1 small can of fish  g) of hard cheese, such as cheddar
2 large (120 g) eggs  ½ cup (120 g) ricotta cheese 
1 cup (150 g) cooked dried or canned ¾ cup (200 g) yoghurt 
legumes/beans such as lentils, chick peas 1 cup (250 ml) soy, rice or other cereal
or split peas (preferably with no added drink with at least 100 mg of added
salt) calcium per 100 ml.
170 g tofu 
30 g nuts, seeds, peanut or almond
butter or tahini or other nut or seed
paste (no added salt)*.
*Only to be used occasionally as a
substitute for other foods in the group.

Grain (cereal) foods – daily serve

Choose mostly wholegrain or high
cereal fibre varieties of grain foods.
One standard serve is (500 kJ) or: 
1 slice (40 g) of bread
½ medium roll (40 g) or flatbread 
½ cup (75-120 g) cooked rice, pasta,
noodles, barley
½ cup (120 g) cooked porridge 
2/3 cup (30 g) breakfast cereal flakes 
3 (35g) crispbreads 
Choose Nutritious &
Varied Option
 Breakfast Meal

Manage Portions

Milk, Champorado,
Toasted Bread, Wheat
choco bread & apple

Choose to drink
Water & Milk
 Lunch Meal Supper Meal

Rice, Porkchop, Adobong Rice, Pork Giniling, Tilapia Pineapple &

apple with lettuce & mayonnaise &
Sitaw, Mango & Water Water

Submitted by: Phoebe Kylie S. Eugenio

Grade V- Pearl
Teacher Rady de los Reyes
 Morning Merienda

Pancit Canton and fresh

Orange Juice
A merienda is any snack food eaten
before a heavy meal. It is a light meal
that originated from Spain and a
customary meal eaten in other
countries such as the Philippines,
Argentina, and Croatia. The
term merienda came from the
Spanish merendar, which means “to eat
snack.” It is usually eaten to relieve
hunger when it is not yet lunchtime or
dinnertime. When eaten after breakfast
and before lunchtime, it is called
brunch; in the Philippines,

Submitted by: Phoebe Kylie S. Eugenio

Grade V- Pearl
Teacher Rady de los Reyes
Submitted by: Phoebe Kylie S. Eugenio
Grade V- Pearl
Teacher Rady de los Reyes
 Play Actively

Submitted by: Phoebe Kylie S. Eugenio

Grade V- Pearl
Teacher Rady de los Reyes

Submitted by: Phoebe Kylie S. Eugenio

Grade V- Pearl
Teacher Rady de los Reyes
Math in Sand &
Water Play
Care for the planet

Wellness ay Pag-alaga
sa Planeta
Keep Good Hygiene
Good Food Hygiene for Kids:
Unhealthy food habits can cause food
poisoning and lead to conditions
like diarrhoea, vomiting, or stomach
pains. As a parent, you need to ensure
hygiene is intact when preparing, serving,
or feeding food to your child.
Sleep Hygiene for Children
Sleep is extremely important for children
and adults alike as the body uses this
time to regenerate its cells and record
memories. Sleep hygiene includes
everything that helps your child get a
good night’s sleep. It helps you create an
‘awake during the day and resting during
the night’ pattern for your child to fit in
enough sleep at night so they can
remain active during the day.
Hand Hygiene for Kids
Washing hands frequently can reduce the
chances of contracting diseases such as
diarrhoea. The simplest way to practise hand
hygiene is by teaching your child how to wash
hands thoroughly.
Hygiene for kids includes keeping their hands
clean at all times. Let your child form a habit of
washing his/her hands every time they:
Use the bathroom
Play outside
Clean the house
Touch an animal
Meet a sick friend
Sneeze or cough
Are about to eat something
Are done eating their food
Come home from outside, whether the
school or park.
 Oral Hygiene
It is also important that you take care of
your child’s mouth and teeth. Without
proper care, your child can develop
cavities, bad breath, and other oral
diseases. Although baby teeth fall out
eventually, they help your child chew food
and also assist in speech development.
Enjoy meals together
Enjoy meals together