SEMI-DETAILED LESSON PLAN IN SCIENCE 10

CONTENT STANDARD: The learners shall be able to demonstrate understanding of an ecosystem as

being capable of supporting a limited number of organisms.

PERFORMANCE STANDARD:

COMPETENCIES/OBJECTIVES:
1. Suggest ways to minimize human impact in the environment
S10LT-IIIj-43

CONTENT/TOPIC: ECOSYSTEM: BIODIVERSITY (Analyzing Environmental Issues)

LEARNING RESOURCES: L.M 338-339

T.G. 246-247
PROCEDURE:
A: Review/ Presentation
Shows pictures of different environmental conditions in our country. Have you observed
similar changes that took place in your community? How do these changes in the community might
affect the biodiversity in your locality?

B: Establishing the Purpose of the Lesson

In our county, we are encountering a lot of environmental problems and issues. How are we
going to make a good solution to these problems?

C: Presenting Example/Instances of the New Lesson

Group I
Let the students analyze the given problems and give its effect in the environment and possible
solution to the problems.
PROBLEMS NEGATIVE EFFECTS ON POSITIVE EFFECTS ON THE
COMMUNITY/ENVIRONMENT COMMUNITY
1. Farmlands are converted to
housing project
2. River ecosystem dumped
with garbage and toxic waste
from factories
3. People cut too many trees
for lumber and for building
houses

Group II
Let the group present an interpretative dance about nature. (Masdan Mo Ang Kapaligiran)

Group III
Let the group compose a song on taking care the environment and present it to the class.

D: Discussing New Concept and Practicing New Skills#1

Humans are responsible for the conditions of the ecosystem. Natural resources should be used
wisely to preserved it.
E: Developing Mastery:
If you are members of the DENR what will you do to help your constituents solve the
problems in your locality? How can you help conserve natural resources so that the future generation
can also enjoy them?

F: Generalization/Abstraction:
Which of our practices in using natural resources are sustainable? Which are not sustainable?

G: Evaluation:
Let the students make a slogan, poster and flyers as a campaign material for taking care the
environment.

Preprared by:

MYRNA R. APPAL
Subject Teacher

Noted:

JOY D. DUMOCLOY
Principal I
 SEMI-DETAILED LESSON PLAN IN SCIENCE 8
CONTENT STANDARD: The learners shall be able to demonstrate understanding of diseases that result
from nutrient deficiency and indigestion of harmful substances and their
prevention and treatment.

PERFORMANCE STANDARD:

COMPETENCIES/OBJECTIVES: 1. Make a record of daily meal and determine if the food intake
adequately meets nutritional requirement

CONTENT/TOPIC: NUTRITION AND WELLNESS

LEARNING RESOURCES: L.M 338-339

T.G. 246-247
PROCEDURE:
A: Review/ Presentation
Have you eaten your meal this morning?
Does it affect your daily activities if you skip your meal? How?
B: Establishing the Purpose of the Lesson
How do you know if you are getting the right kind and amount of nutrients from the food that
you eat?

C: Presenting Example/Instances of the New Lesson

Group I
Let the students analyze and study meal journal of a fourteen years old boy named Conrad and
answer the given guide question from the activity sheet.
Date Meal Food and Beverages Amount
January 26 Breakfast Rice 1 cup
Tuyo 1piece
Water 1 glass
Snack Yema 3 pieces
Lunch Rice 1 cup
Fried Tilapia I piece(medium)
Water 1 glass
Dinner Rice 1 cup
Fried Chicken I piece
Water 1 glass

Group II
Let the group make a jingle on proper food and nutrition (Nutri-Jingle)

Group III
Let the group try to make a meal plan with the use of local food produce in their own
locality/barangay.

Group IV
Let the group make a poster, slogan showing proper nutrition and wellness.

D: Discussing New Concept and Practicing New Skills#1

A good diet is important for proper growth and development and for the prevention of
diseases. A number of health problems and diseases are caused by poor diet.

E: Developing Mastery:
If you are a nutritionist or a health advocate in your Barangay, how can you help your
constituents in choosing the right food that supplies all the nutrients for energy and growth?
F: Generalization/Abstraction:
Why do we need to know the components/ingredients of the different foods that we are buying
and eating?

G: Evaluation:
DIRECTIONS: Read the questions carefully and write the letter of the correct answer.
1. Your classmate is anorexic. How are you going to help him/her?
a. Encourage her to skip lunch
b. Accompany her to the gym everyday
c. Discourage her fron going to cafeteria
d. Accompany her to a health care provider
2. How are you going to prevent iron deficiency anemia?
a. Eat seaweeds
b. Eat salt water fish
c. Eat iodized table salt
d. Eat dark green leafy vegetables
3. Why do adolescents require more energy and nutrients?
a. They need to achieve full growth potential
b. They engage in more active physical activities
c. Their bodies are preparing for puberty changes
d. Their bodies are undergoing several physical changes
4. Which micronutrient deficiency is caused by low hemoglobin count?
a. Binge eating
b. Iodine deficiency disorder
c. Iron deficiency anemia
d. Vitamin A deficiency
5. You were asked by your mother to go to the market and buy some food for your luch since she
is sick and cannot cook. What will you buy?
a. Longganisa, fried rice egg and coffee
b. Fried chicken, rice lychee and juice
c. Sinigang, rice, pinakbet and ripe banana
d. Barbecue, rice watermelon and soda
6. How many serving of vegetable does an adolescent need?
a. 1 serving
b. 4 serving
c. 5 serving
d. d. 7 serving
7. How many egg should an adolescent have for a day
a. 1 piece
b. 4 pieces
c. 3 pieces
d. 2 pieces
8. Which is not healthful to do?
a. Eat fruits and vegetables daily
b. Limit intake of sugar and salt
c. Increase consumption of fatty foods
d. Eat breakfast high in fiber like oatmeal
9. What mineral from the body is lost by exessive perspiration during strenous physical activities?
a. Calcium
b. Potassium
c. Water
d. Zinc
10. To stay at a healthy weight, one should choose a healtful diet with ___________________.
a. High calories from sweets
b. Fibers from fruits and vegetables
c. Fats and oils from processed foos
d. Caffeine from chocolate and coffee
Preprared by:

MYRNA R. APPAL
Subject Teacher

Noted:

JOY D. DUMOCLOY
Principal I