School: Rizal Technological Grade 2nd

University Level:
Teacher: John Rolvil Hamoy Learning PE 17
Areas:
Teaching December 25, 2023 Quarter: 2nd quarter of 1st
DAILY LESSON Date and Monday semester
PLAN Time: (10:30 am to 12:00
pm)
Grade Level
2nd year
Most Essential The learner demonstrates an understanding on how to:
Learning
Competencies 1. Evaluate the current eating habits and make necessary
adjustments by showing a thorough understanding of the
basic principles of nutrition, including essential nutrients, food
groups, daily caloric requirements, and healthy food
alternatives.

Performance The learner will be able to:

Standards
1. demonstrate knowledge and understanding of proper nutrition
and healthy eating habits by planning and preparing balanced
meals that meet nutritional requirements, making informed
food choices, and practicing mindful eating techniques.

I. Objectives At the end of the lesson, the learners should be able to:

1. Understand the importance of a balanced diet and proper

nutrition for overall health and well-being;
2. Develop an appreciation for the relationship between nutrition
and overall health; and
3. Develop skills in meal planning and food preparation that
promote a balanced diet.
II. Subject Matter
A. Topic Nutrition and Eating Habits

B. References  Robinson, L. (2023, March 1). Healthy eating. HelpGuide.org.

https://www.helpguide.org/articles/healthy-eating/healthy-eating.htm
 The 5 Basic Principles of Nutrition – Humanitarian global. (2021a,
September 6). https://humanitarianglobal.com/the-5-basic-
principles-of-nutrition/
 The 5 Basic Principles of Nutrition – Humanitarian global. (2021b,
September 6). https://humanitarianglobal.com/the-5-basic-
principles-of-nutrition/

C. Materials
 Speaker
 Laptop  Extra Shirt
 Projector/TV  Whiteboard Marker
  Paper
 Pen

D. Other Learning None

Resources
No. of Hours 60 minutes
III. Procedure
A. Preliminary Activities
 Routine

1. Prayer
2. Greetings
3. Attendance
4. Checking of the surroundings
5. Energizer / warm up
 The teacher plays a 3 - minute warm up video on the
screen for the students to exercise with.

 Review of the Lesson

 The teacher asks the students the topic being
discussed in the previous meeting and the key ideas
of it.

B. Developmental Activity
 Motivation

Title: “Nutrient Scavenger Hunt”

Instruction: Search for foods that are high in the following nutrients:
 Calcium
 Vitamin C
 Fiber
 Iron
 Omega-3 Fatty Acids

Guide Question/s:
1. What food did you choose, and why is calcium important for
our bodies?
2. Share the food you found, and explain why vitamin C is
beneficial for our health.
3. What food did you discover, and what are the benefits of
including fiber in our diet?
4. Share the food you selected and discuss why iron is an
essential nutrient for our bodies.
5. What food did you find, and what are the potential health
benefits of incorporating omega-3s into our diet?
C. Lesson Proper

BASIC PRINCIPLES OF NUTRITION

  Water is essential for life - drink water throughout
the day to prevent your body from becoming
dehydrated
 Avoid taking processed foods - try eating 100%
whole wheat foods (whole-grain pasta, brown rice,
and whole wheat bread)
 At times, more can be less - space your meals out
throughout the day by taking small snacks in between
meals to control your portion sizes and eat less since
you won’t be starved
 Eat a well-balanced breakfast - taking a well-
balanced breakfast daily will make you feel full and
stimulated throughout the morning
 Incorporate fruits or veggies into your meals -
these contain beneficial natural anti-oxidants,
minerals, and vitamins that work wonders for the body

THE FUNDAMENTALS OF HEALTHY EATING

 Protein - a variety of plant-based sources of protein
each day can ensure your body gets all the essential
protein it needs
 Fats - bad fats can wreck your diet and increase your
risk of certain diseases, good fats protect your brain
and heart
 Fiber - foods high in dietary fiber (grains, fruit,
vegetables, nuts, and beans)
 Calcium - get enough magnesium and vitamins D
and K to help calcium do its job
 Carbohydrates - should come from complex,
unrefined carbs (vegetables, whole grains, fruit) rather
than sugars and refined carbs

Sir add how to create a meal plan or principles of healthy eating.

Students will not understand how they will conduct or create meal
plan in accordance to your application

D. Analysis
1. How can the principles of healthy eating be applied to
different age groups, such as children, adults, and the
elderly?
2. What are the potential consequences of not following a
balanced diet and meeting nutritional needs?
3. How do cultural and social factors influence individual dietary
choices and nutrition habits?
4. What are the key differences between macronutrients
(carbohydrates, proteins, and fats) and micronutrients
(vitamins and minerals) in terms of their functions and
importance in maintaining a healthy body?
5. What are some common misconceptions or myths
 surrounding nutrition and healthy eating, and how can they be
debunked based on scientific evidence?

E. Abstraction change this

1. How would you design an engaging and interactive activity to
teach children about the importance of balanced meals and
essential nutrients?
2. Discuss the potential benefits and challenges of implementing
a school-wide healthy eating program to improve students'
nutrition habits.
3. Compare and contrast the dietary recommendations for
individuals with specific health conditions, such as diabetes or
hypertension, and discuss the role of nutrition in managing
these conditions.
4. How can technology, such as mobile applications or wearable
devices, be utilized to track and monitor one's daily food
intake and nutritional goals? What are the advantages and
limitations of using technology in this aspect?
5. Reflect on the impact of socioeconomic status on access to
nutritious food options and discuss potential strategies to
mitigate these disparities.
F. Application
 Group 1 - Create a meal plan that has a person with lactose
intolerance.
 Group 2 - Create a healthy meal plan for a diet in a calorie
deficit.
 Group 3 - Create a healthy meal plan with a calorie surplus.
Sir in application make it sure in states to your discussion routine,
students might get confuse how they will do it. Explain them how to
make a meal plan.
Provide rubrics/criteria how you give grades to their output.
IV. Assessment Directions: Encircle the letter that best describes your answer.

1. Which nutrient is primarily responsible for providing energy to the

body?
a. Protein
b. Carbohydrates
c. Vitamins
d. Fats
2. A person with lactose intolerance should avoid which type of
food?
a. Dairy products
b. Fruits
c. Whole grains
d. Nuts
3. What type of meal plan would be suitable for someone aiming to
lose weight?
a. Calorie Surplus
b. High-carb
c. Balanced
 d. Calorie Deficit
4. Which of the following is a characteristic of a healthy diet?*
a. High in processed foods
b. Low in fruits and vegetables
c. Contains a variety of nutrients
d. Excessive intake of saturated fats
5. A meal plan aimed at gaining weight typically involves:
a. Calorie Surplus
b. Fasting
c. Low-protein intake
d. Skipping meals
6. Which nutrient is crucial for repairing and building tissues in the
body?
a. Carbohydrates
b. Fats
c. Protein
d. Vitamins
7. What should be limited in a healthy diet to reduce the risk of heart
disease?
a. Omega-3 fatty acids
b. Trans fats and saturated fats
c. Fiber intake
d. Iron supplements
8. What is the term for a meal plan that includes a wide variety of
foods and nutrients?
a. Monotonous diet
b. Unbalanced diet
c. Fad diet
d. Balanced diet
9. What is a characteristic of an unhealthy or "dirty" diet?
a. Consists of fresh fruits and vegetables
b. Involves excessive consumption of processed and junk foods
c. Low in sugar and refined carbs
d. Includes lean proteins and whole grains
10. Which nutrient category should be consumed in moderation for a
healthy diet?
a. Fruits
b. Vegetables
c. Lean proteins
d. Added sugars and sweets
V. Learning Directions: Summarizes the key takeaways from our lesson today
Agreement through an infographic. It should be visually appealing, clear, and
concise. Present it digitally to the class next meeting.

Prepared by: JOHN ROLVIL L. HAMOY

Pre-Service Teacher

Checked by: INSTR. CHRISTIAN ALEX MONDIDO, LPT

 Cooperating Teacher

Noted by: INSTR. ROSE ANN S.A DASCO

Supervising Teacher