OBJECTIVES

CONCEPTS

INSTRUCTION AL FUNCTION

INSTRUCTION AL ACTIVITIES

EVALUATION

At the end of the program, the participants are expected to: a. identify the quality of typical Filipino food intake;

b. discuss
quantity of typical Filipino diet;

I. TYPICAL FILIPINO DIET 1. Quality of Food Intake 1.1. Macronutrients 1.2. Micronutrients 1.3. Unhealthy Foods 2. Quantity of Food Intake 1.1. Number of Meals in a Day 1.2. Number of Calories per Meal

Transmitting information

Didactic lecture

At the end of the lecture, the participants are evaluated using the following strategies:

y y

Questionnare Checklist

c. enumerate
food that can cause cancer;

d. discuss
general alterations to the body of cancercausing diet;

II. CANCER-CAUSING DIET 1. Processed and Preserved Food 2. Smoked Food 3. Fats & Saturated Fats 4. Cholesterol Rich Diet 5. Fried Food 6. Iodide

Transmitting information

Use of video presentation and powerpoint slides

e. explain
physiologic process of nutrition;

Use of video

1. j. Didactic lecture Transmitting information Demonstration Allowing the . discuss food substation. Micronutrients 3. discuss biochemical process of nutrition III.1.1. Dietary Guidelines 3. Food Choices Transmitting information Use of video presentation and powerpoint slides l. Suggested Meal Plan 3.2.1. 3. enumerate examples of food that can be substituted with another. Quantity of Food Intake 3.2. Diet Modification 2.3.DIET MODIFICATION AND CANCER 1. construct a healthy meal plan.1. Physiologic Effects Didactic lecture Transmitting information i.1. Nutritive Process 1. enumerate the benefits of modifying diet for cancer prevention. Macronutrients 3. Benefits 2.2.3. k. Quality of Food Intake 3.2. h. Physiologic 1. 2.2.1.f. Caloric Intake 3. Biochemical Transmitting information presentation and powerpoint slides g.1.3. discuss diet modification effects.1. Anti-oxidants 3. enumerate food choices which can prevent cancer.

3.3.4. Benefits 3.3.2. Quality & Quantity 3.3. Food Substitution learner to practice behavior .3.

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