Palo NHS

Grade
School: Leyte Division 7
Level
Region VIII
Learning
Teacher: JESSALYN V. CINCO Science
Area
Daily Lesson Plan Teaching Sept. 25-29, 2023 (5th Week) First
Quarter
Dates & Time G7 – Hope, Patience, Tolerance

I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of scientific ways of acquiring knowledge and
solving problems.
B. Performance Standard Perform guided investigations of acquiring knowledge and solving problems.
C. Learning MELCS : Recognize that substances are classified into elements and compounds.
competencies/ (S7MT-Ig-h-5)
Objectives (Write the Objectives:
LC Code for each) 1. Identify elements and compounds from food labels; and
2. compare nutrition information found on food labels.

II. CONTENT SUBSTANCES ON FOOD LABELS

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages Teacher’s Guide
2. Learner’s Material Self – Learning Module
Pages
3. Textbook Pages/Other
References
4. Additional Material
from Learning
Resource (LR) Portal
B. Other Learning Pictures, Periodic Table of Elements
Resources
IV. PROCEDURES
Refresh understanding about elements and compounds by answering this simple review.
Read each of the following statements. If you agree with the statement encircle A and D
A. Elicit if you disagree.

B. Engage Examine a food label and share what information you notice on the labels.
C. Explore Refer to the label of this given food product. List down in the table below the
compounds in the product label and the constituent elements.

D. Explain Guide Questions:

1. What information can you find on a food label that helps you assess whether a
product aligns with your dietary and health goals?
2. Why is it crucial to read food labels when making decisions about nutritional
content of the products you consume?
3. How can reading food labels empower individuals to make informed choices
aout their food intake and overall well-being?
4.
E. Elaborate
BATTLE OF THE LABELS
Compare the two food Nutrition Facts Labels. Mark check (/) on the food label that is
being described.
 Which food is healthier and why?

F. Evaluate Directions: Read each statement carefully. Encircle the letter of the correct answer.
1. What information can we get from a Nutrition Fact?
a. Calories
b. Percent Daily Value
c. Serving size
d. All of the above
2. What constituent elements are present in carbohydrates?
a. Carbon and hydrogen
b. Carbon, calcium and chromium
c. Calcium, iron, and zinc
d. Carbon, hydrogen, and oxygen
3. When checking the Nutrition Fact Label wisely, which of the following
nutrients should we get in greater amount?
a. Fiber
b. Sodium
c. Cholesterol
d. Fat, saturated fat and transfat
4. When checking the Nutrition Fact Label wisely, which of the following
nutrients should we get in less amount?
a. Calcium
b. Fiber
c. Carbohydrates
5. Based on the Nutrition Fact label, if you eat the whole serving container,
how many calories will you get?
a. 227 calories
b. 280 calories
 c. 560 calories
d. 1,120 calories

G. Extend Make a slogan or campaign banner about the importance of checking Food Nutrition
Facts when buying food products.
Wrap –Up Activities Create a graphic organizer in presenting your answer to the questions below:
1. What are Nutrition Facts?
2. What information can we get from the Nutrition Facts? Enumerate.
3. What nutrients should we get less in amount?
4. What nutrients should we get high in amount?

V. REMARKS
VI. REFLECTION Number of Learners:
Earned 80% of Evaluation:
Needs remediation:
Strategies that work well:
Difficulties encountered:
Innovations/Contextualization applied:

Prepared by: Checked by:

JESSALYN V. CINCO RHEA B. SAMPERE

Mentee Mentor