SESSION DESIGN

TOPIC: Nutrition and Food Preparation

GOAL: For mothers to acquire knowledge, incorporate appropriate strategies to achieve nutrition and proper food preparation in their homes
through interactive health teaching
VENUE: Barangay Sampaguita, Damortis, Solana, Cagayan
PARTICIPANTS: Mothers of Barangay Sampaguita

LEARNING CONTENT METHODOLOGY TIME RESOURCES PERSONS EVALUATION

OBJECTIVES FRAME RESPONSIBLE
After the health Nutrition:  Lecture 9:00 AM-  Nursing  Blas, Princess
teaching, the student  Introduction to the Discussion 10:30 AM Students Camille P.
nurses will be able to: topic
 Definition of terms  Presentation  Powerpoint  Cabulay,
Nutrition:  Concepts related using visual presentation Shaliemar R.
 Discuss the major to good nutrition aids as Visual
functions and food and proper food Aids  Cardona,
sources of different intake:  Distribution of Ruth Joy U.
macronutrients Health  Laptop
(Proteins,  Daily Nutritional modules  Daguro,
Carbohydrates, Guide Pyramid  Projector Fritzie
and Fats).  Micronutrients  Evaluation Corazon R.
 Explain the and through  Health
difference between Macronutrients questionnaire modules  Dichoso,
saturated and non-  Disease s Anne KC B.
saturated fatty conditions related  Handouts
acids and identify to excessive and  Evaluation  Dumelod,
 Questionnai
their food sources. lack of through a Janele Ros A.
res
 Describe disease macronutrients question-and-
conditions in which and answer  Mabbun,
excessive or lack micronutrients portion Johnlloyd L.
of certain
macronutrients is Food Preparation:  Ice breaker  Magadia,
associated.  Introduction to the Faisal L.
 Discuss the major topic
functions and food  Definition of terms
sources of different
 micronutrients
(Vitamins and  Concepts related
Minerals). to good nutrition
 Describe disease and proper food
conditions in which intake:
excessive or lack
of certain  Effects of
micronutrients is processing and
associated. storage of foods
 Explain the  Processes
concept of Daily affecting food
Nutritional Guide nutrient content
Pyramid.  Losing nutrients
through cooking
Food Preparation:  Preserving the
 Provide a sound nutrient value of
understanding on vegetables
how to prepare
and what
techniques should
and shouldn't be
done when
preparing food.
 Discuss the effects
of processing and
storage of foods.
 Explain the
processes
affecting food
nutrient content.
 Describe how
losing of nutrients
occurs through
different ways of
cooking.
 Educate mothers
to learn and adopt
 proper strategies
in food preparation
to preserve the
nutrient value of
foods and utilize
healthy fats, and
reasonable
portions of food
intake.
 Encourage
mothers to
incorporate all the
learning from
health teaching in
their daily living.
 PROGRAM PROPER

PRAYER - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - F.Daguro

INTRODUCTION - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - F.Magadia

ICE BREAKER ------------------------------------------------------------- F.Magadia & J.Dumelod

Lesson 1: NUTRITION

INTRODUCTION - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - S.Cabulay

DEFINITION OF TERMS - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - J.Mabbun & P.Blas

CONCEPTS RELATED TO GOOD NUTRITION & PROPER FOOD INTAKE

 Micronutrients and Macronutrients - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - R.Cardona & F.Magadia

 Daily Nutritional Guide Pyramid - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - J.Dumelod & F.Daguro
 Disease conditions related to excessive and lack of macronutrients and micronutrients - - - - - - - A.Dichoso
Lesson 2: FOOD PREPARATION

INTRODUCTION - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - S.Cabulay

DEFINITION OF TERMS - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - J.Mabbun & P.Blas

CONCEPTS RELATED TO GOOD NUTRITION & PROPER FOOD INTAKE

 Effects of processing and storage of foods - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - J.Dumelod & F.Daguro

 Processes affecting food nutrient content - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - R.Cardona & F.Magadia
 Losing nutrients through cooking - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - A.Dichoso & S.Cabulay
 Preserving the nutrient value of vegetables - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - J.Mabbun & P.Blas
QUESTION AND ANSWER FORUM - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ALL
 FREE CHECKING OF VITAL SIGNS - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ALL
EVALUATION - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ALL
PRAYER - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - F.Daguro

GROCERIES: budget- 100 pesos each

Birch tree sachet

Tootbrush/ toothpaste

Biscuits

Vitamin C

Face Mask

Antibac soap

MERYENDA:))

Tetra pack juice

Tinapay na tig 5 pesos