Republic of the Philippines

PALOMPON INSTITUTE OF TECHNOLOGY

Palompon, Leyte
COLLEGE OF GRADUATE STUDIES

LEARNING LOG JOURNAL

Course: HE O6-Home Economics Management

Name: ALOJAJEAN H. NUÑEZ Date Submitted: August 15, 2023

Program: MAEd-HE
Professor: Dr. Carol O. Laurente

Learning Outcomes: The student is expected to have:

1. Discussed comprehensively the insights an and information gathered in the

reports/inputs/discussion during virtual interfacing.
2. Applied the concepts/inputs (as you relate them) in the actual day-to-day classroom
teaching.
3. Written a comprehensive reflection journal based on the inputs learned from the
report/s and virtual class interfacing.

Sources/References: (Researches from Refereed Journals):

Please provide here your references/basis that support your justification as explained in
the items below.

https://www.who.int/initiatives/behealthy/healthy-diet

Directions: Cite the most important concept/s insights gained in the report/s and in the
virtual class interfacing. Then relate it them with your day-to-day teaching experiences.
Include some findings of related studies to justify your insights.

Title of the Report: Food and Food Preparation Date Reported: August 06, 2023

Reporter/s: Seville, Singzon, Tupa, Marquez

A. Cite 2 most important insights gained in the report/s presented and discuss them
freely briefly: (30 pts)

Food nutrients are essential substances that our bodies need to function properly and
maintain health. They include carbohydrates, which provide energy; proteins, which are vital
for growth and repair; fats, which store energy and support cell function; vitamins, which
regulate various bodily processes; and minerals, which are crucial for bone health, nerve
function, and more. These nutrients must be obtained from a balanced diet to ensure optimal
physical and mental well-being.

Choosing the right kind of food for the family is of paramount importance for several
reasons. Firstly, a well-balanced diet provides essential nutrients that support overall health
and well-being, ensuring proper growth and development in children and maintaining vitality
in adults. Secondly, the right food choices can help prevent chronic diseases such as diabetes,
heart disease, and obesity, promoting long-term wellness for all family members. Thirdly, a
nutritious diet can enhance cognitive function, concentration, and mood, leading to better
academic and professional performance. Fourthly, shared family meals foster strong bonds,
communication, and cultural traditions, promoting a sense of unity and togetherness. Finally,
teaching children about healthy food choices sets a foundation for lifelong habits, empowering
them to make informed decisions about their diet as they grow.

B. Cite clearly an actual classroom or learning situation where the inputs/insights

discussed in the online class interfacing have been applied/implemented. (30 pts)

In my cookery class, I gave my students varied activities that enabled them to acquire
the needed skills. One of the activities that we did was prepare desserts. Before I assigned
them the dessert that they needed to prepare, I let them make a project plan. Included are the
nutrients that they will get after eating it. The importance of this is to make my students aware
of the nutrients in the food that they consume. What do they put inside their bodies? Because,
according to the WHO, eating healthy foods protects you against many chronic
noncommunicable diseases. Eating healthy will give you a lot of benefits, and I always try to
emphasize this to my students as their cookery teacher. Not only in the classroom setting but
also in our personal lives, we should walk what we talk. We should apply firsthand what we
teach to our students. So, it is also important for everyone to be aware of the benefits of eating
healthy and to practice a healthy eating habit on the way to having a healthy lifestyle.

References:
https://www.who.int/initiatives/behealthy/healthy-diet

Rating:
Outstanding= 1.0
Very Satisfactory- 1.1-1.5
Satisfactory- 1.6-1.8
Needs Improvement- 1.9
Poor- 2.0