Basic Nutrition English

5/12/2018 Basic Nutrition English - slidepdf.com

http://slidepdf.com/reader/full/basic-nutrition-english 1/56

Module on Basic Nutrition

Hi! Do you know that awareness on basic nutrition is

important in the promotion of good nutrition? You are now about

to gain that knowledge through this module. It will help you in

spreading nutrition-related information in the community. This

module has four lessons namely:

Lesson 1: The Nutrition ABCs

2: Group into Three

3: Hold the KEY to Your Health!

4: 10 Healthy Commandments

Objectives:

At the end of the module, you will be able to:

• define important terms in nutrition;

• describe malnutrition and its common types;

• determine the basic food groups and its examples;

• identify the nutrients needed by the body; and

• cite the messages for nutrition improvement.

Materials:

1. Flipchart of cartolina or Manila paper containing lecture notes

2. Manila paper and marker

3. Cut-out pictures into puzzle pieces (healthy child, iodine-deficient person, and

protein-deficient child)

4. Pre/post test questionnaires and pencils

DOST- PINOY, 2010: A Training Manual for Nutrition and Health Workers 1




Time: 2 hours

.

Lesson 1: THE NUTRITION ABC

You are now on the first lesson of this module. It will teach you

the basic terms and concepts on nutrition. You’ll also learn about

malnutrition and its common forms. Are you ready?

Objectives:

At the end of the lesson, you will be able to:

• define terms on basic nutrition;

• describe the signs of good nutrition; and

• classify the signs of malnutrition.


Let’s now start the

lesson. Happy learning!




Pre-test

I. True or False, What’s Your Choice

On the space provided, write T if the statement is true and F if it’s false.

____ 1. Night blindness or “matang manok” can not be cured.

____2. “Bloated/ moon-like face” is a sign of lack of protein.

____3. Food is a material that nourishes the body when eaten.

____4. Anemia is a condition resulting from low blood pressure.

____5. All people need same kind of foods in different amounts throughout life.


Let’s have a pre-test

exercise to prepare you fortoday’s session. Good luck!




II. You Complete Me

Fill in the spaces with letters to complete the words being described.

1. _ _ I _ _ R - condition resulting from lack of iodine.

2. S _ _ N _ - characteristic of healthy people’s hair

3. B _ L _ _ C _ D - diet recommended to attain and maintain good nutrition.

4. P _ _ E _ _ S _ - sign of iron deficiency anemia.

5. B _ _ _ _ T - characteristic of healthy people’s eyes


Look at page 15 to see if you got the

correct answers!

Did you get them correctly?

Wow! You’re fantastic!

Don’t worry if you missed some.

You’ll be an expert on this soon…




You eat foods daily for survival. You also hear the

terms nutrition and balanced diet often. However, do you

really know what they are?

• Food is any substance that when taken nourishes the

body by giving energy, building and repairing tissuesand regulating body processes.

• Nutrition refers to the science of food, its nutrients and effects to the body.

• A balanced diet is necessary to meet the body’s need. No single food can

give all the nutrients for the body. Hence, one must eat a variety of food

everyday.

Learning Activity 1. Fix my Pic!


Before we continue

the lesson, let’s do this

activity.




Assess!


Let’s keep going with

the nutrition ABC…

Note:

• Ask the mothers to form three groups. Let them put the puzzle

pieces together to form the picture assigned to their group.

Picture 1: Vitamin A-deficient child (insert picture)

Picture 2: Iodine-deficient person (insert picture)

Picture 3: Protein-deficient child (insert picture)

• Tell them to answer the following questions in a Manila paper:

1. What do you see in the picture you have formed?

2. What is the nutrition-related problem being depicted in thepicture?

3. Are there significant characteristics in the picture? Cite

them.

• Choose a group’s representative to explain their outputs.




It’s important for mothers like you to assess the growth and development of

your child. Here are some signs that you should look for in your kid.

Signs of Good Nutrition

• shiny, silky hair

• clear, woundless skin

• clear, bright eyes

• pink, firm gums

• white, well-developed teeth

• good bowel movement

•

erect posture• alert and lively

Beware!

Improper growth of your child may be due to malnutrition.

•

Malnutrition is a condition caused by lack, excess or imbalance in one ormore nutrients that the body needs.

(insert pictures)

The most common types of malnutrition are Protein-Energy Malnutrition

(PEM), Vitamin A Deficiency (VAD), Iron Deficiency Anemia (IDA) and Iodine

Deficiency Disorder (IDD).

Characterize!

Here are the most usual forms of malnutrition and their characteristics.





1. Protein-Energy Malnutrition (PEM)

• It’s a condition characterized by lack of protein and energy.

• It may be due to poor intake of foods rich in protein and energy, improper feeding

practices and occurrence of diseases.

General signs and symptoms:

• muscle wasting

• being underweight

• poor growth

• edema (bloated feature of a body part like face)

Effects:

• decreased resistance against disease and infection

• reduced growth and development

(insert picture)

Learning Activity 1. The PEM Game


Note:• Tell the mothers that in order to get to know the two forms of PEM,

they’ll do an exercise. It will also allow them to have a facial exercisebefore having loads of information.

• Ask them to form a straight line as they are going to play

“hep-hep, hooray” with slight variation.

• Instruct them that when you say “Kwashiorkor”, they will imitate

a bloated/ moon face while when you say “Marasmus”, they will

suck-in their inner cheeks to imitate an old man’s face.

• Say the words faster and faster to test their awareness. Let

the mothers have fun!




There are two forms of PEM:

1. Kwashiorkor – a condition due to lack of protein in foods eaten by the

child. It’s usually seen in children from 1-6 years old.

Characteristics:

• bloated legs, arms, and face (“moon face”)

• low weight

• weak muscles

• poor appetite

• pale, thin, peeling skin

• enlarged liver


Based on the activity, you

now have an idea on the signs of

Kwashiorkor and Marasmus. Let’s

tackle them now!




• apathetic (insert picture of Kwashiorkor)

2. Marasmus – a condition caused by lack of intake of energy-rich foods. It

commonly affects children 6 months to 4 years old.

Characteristics:

• wasted/ thin body

• very low weight

• old man’s face

• obvious hunger

• enlarged belly

• irritable (insert picture of Marasmus)


*** Infants and preschoolers are at risk of having PEM.

Let’s now discuss about the

other nutrient deficiencies such

as VAD, IDA and IDD.




2. Vitamin A Deficiency (VAD)

•

It’s a condition resulting from deficiency inVitamin A due to poor consumption, decreased fat

intake and illness.

Clinical symptom of Vitamin A deficiency is night blindness.

-difficulty seeing in dim light or during the night

-may be treated in 1-2 days by using Vitamin A capsule

• Vitamin A deficiency may result to Bitot’s spot, keratomalacia or

corneal ulceration

Bitot's spot Keratomalacia Corneal ulceration


*** Conditions that can result to increased risk for VAD

include:

recurrent diarrhea

infection like measlesillness like severe pneumonia




3. Iron deficiency Anemia

• It’s a condition characterized by lack of iron due

to poor intake of iron-rich foods, low absorption, lack

of Vitamin C and parasite infection.

• Signs and symptoms:

• paleness of skin, conjunctiva, nail beds and inside the lips

• tiredness

• difficulty breathing

• Effects:

• weakness and paleness

• insomnia

•

lack of appetite• lack of concentration

(insert picture of IDA)

4. Iodine Deficiency Disorders


*** Vitamin C is needed in the absorption of iron.

On the other hand, tea, coffee and whole grain cereal reduce the

absorption of iron.




• It’s a condition characterized by lack of iodine caused

by poor intake of iodine-rich foods.

• It may also be caused by the increased requirement

of iodine during adolescence, pregnancy and lactation.

Signs and symptoms:

• deafness

• difficulty looking in bright light

• weakness, sleepiness, cold feeling

• constipation, hoarse cry, thick dry skin and

• slow mental development

Effects:

• growth and mental retardation for infants

• goiter

• slow growth, slowness and fatigue

• miscarriage and still birth


*** Consumption of goitrogens (substance found in foods as

cassava, cauliflower and cabbage) can decrease iodine absorption.

People living in mountainous areas are at risk of having IDD.

Did you enjoy the

session today?

I know that you are now

ready to answer the post

test. Good luck!




Post Test

I. Matching time

Match the various forms of malnutrition in Column A with its description in

Column B.

Column A Column B

1. VAD a. has two major forms

2. PEM b. may be caused by vitamin C deficiency

3. IDD c. people at risk are those living away from the sea

4. IDA d. due to low-intake of energy-rich foods

5. MARASMUS e. due to intake of not well cooked foods





f. can lead to night blindness

g. sign includes accelerated mental development

II. Ring it Out

Encircle the word that does not belong to the group because it does NOT

indicate good nutrition.

1. shiny, brittle, silky HAIR

2. clear, bright, big EYES

3. rough, woundless, clear SKIN

4. spongy, pink, firm GUM

5. white, soft, well-developed TEETH

NOTES FOR THE TRAINER:

Guidelines to follow in teaching this topic

Procedures:

1. Administration of Pre-test

2. Conduct of Lecture-discussion

• Present the lesson based on the sequence in the

module.

• Do activities-Activity 1: Fix my Pic

-Activity 2: PEM game (ice breaker)

• Clarify questions regarding the topic.





6. Administration of Post-test and discuss the correct answers afterwards.

Answers to Pre-Test and Post-Test

PRE TEST:

True or False II. You Complete Me

F 1. GOITERT 2. SHINY

T 3. BALANCED

F 4. PALENESS

T 5. BRIGHT

POST TEST:I. Matching time II. Ring it Out

1. F 1. BRITTLE

2. A 2. BIG

3. C 3. ROUGH

4. B 4. SPONGY





5. D 5. SOFT

Let’s Sum It Up





• Nutrition deals with food, its components and uses in the body.

• Balanced diet involves eating a variety of foods everyday.

• Malnutrition is characterized by lack, excess or imbalance in nutrients.

• The common forms of malnutrition are Protein-Energy Malnutrition, Vitamin A

Deficiency, Iodine Deficiency Disorder and Iron Deficiency Anemia





References

Ano Ang Nutrisyon? “transparencies” and “talking points” as advocacy tool on

micronutrient nutrition and child growth. by:____________1997.

Basic Nutrition. Food and Nutrition Research Institute-Department of Science

and Technology (FNRI-DOST). Taguig City. _________(year).

Barba, Corazon VC., Corpus, V.A., Tuazon, A.G. Fundamentals in Nutrition in Public

Health and the Life Stages. Nutritionist-Dietitians’ Association of the PhilippinesFoundation. Metro Manila. 1998.

Bustos, Angelina, R. and Raymundo C.F. Habito. Overview of Basic Nutrition.

Refresher Course Module 1. Human Nutrition. MPS-FNP. RTP-FNP. IHNF, CHE.

University of the Philippines at Los Banos.

.google.com.ph/images. Retrieved on 21 September 2010

Nutritional Guidelines for Filipinos, 2000. Food and Nutrition Research Institute-

Department of Science and Technology (FNRI-DOST).

Tanchoco, et al. Nutrition Guidelines for Filipinos. Food and Nutrition Research

Institute-Department of Science and Technology (FNRI-DOST). Taguig City. 2000.





Your Nutri-Guide: Eat a Variety of Foods for a Healthy Family. Nutrition Center of

the Philippines (NCP) Publishing Corporation Taguig City. 2002.

Lesson 2: GROUP INTO THREE

From the previous lesson, you learned that there is no

single food that contains all the needed nutrients for us to havea good nutrition. In this lesson, you’ll learn the Basic Food

Groups. It will help you recognize the contents of the foods you

eat.

Objectives: At the end of the lesson, you will be able to:

• identify the three basic food groups; and

• classify foods based on their groups.

Materials:

1. Flipchart of cartolina or Manila paper with lecture notes

2. Manila paper and marker

3. Food pictures






Time: 1 hour

Pre-test

I. Name the Role

Write EG on the space provided if the food is energy-giving, BB for body-

building and BR for body-regulating.

____1. butter

____2. kangkong


Let’s answer this exercise

to give way for today’s topic!

Ready? Get set, go!




____3. dilis

____4. suman

____5. mango

____6. milk

____7. carrot ____8. corn

____9. oil

____10. pork

Learning Activity 1. Pick and Group


Let’s turn to page 22 tocheck if you got the correct

answers!

Don’t be sad if you had

mistakes, you’ll understand things

better later.

Let us now proceed to an

enjoyable group activity.




Energy-Giving Foods Body-Building Foods Body-Regulating Foods


Note:

• Ask the mothers to form three groups.

• Tell them to classify the pictures of food items. Tape each food

item under the categories energy-giving, body-building and body-

regulating foods.




Here are the food items:

mango rice fish

pork coconut milk bread

sugar banana corn

kangkong egg papaya

squash milk beans

There are three basic food groups based on their body functions:

• energy-giving foods,

• body-building foods, and

• body-regulating foods.


Energy-giving Foods

Did you have a hard time

grouping the foods?

Let’s now discuss the basic

food groups.




• main source of energy for physical activities

Sources:

•

rice or corn• rootcrops

• sugar

• butter

• margarine

• lard

• coconut oil

• coconut milk

• build and repair body tissues

Sources:

•

fish/meat/poultry• dried beans/nuts

• eggs, milk and dairy products

• keep the body healthy

• keep the skin glowing and regulate bowel movement

Sources:


Body-building Foods

Body-Regulating Foods




Vegetables

• Malunggay

• Carrot

• Gabi leaves

•

Kamote tops• Squash

• others

Fruits

• Guava

• Papaya

• Mango

• Banana

•

Dalanghita• others


The post-exercise

would be simpler for you

now. You may startanswering!




Post Test

I. Ring it Out

Encircle the food that does not belong to the group.

1. lugaw, porkchop, chicken adobo

2. pudding, espasol, singkamas

3. potato, malunggay, orange

4. langka, atsara, alamang

5. togue, mongo, squash

6. mango, avocado, papaya

7. cheese, butter, pan de sal

8. eggplant, egg, banana

9. sliced bread, milk, tinapa

10. pork, lard, chicken







Procedures:

1. Administration of pre-test

2. Conduct of Lecture-discussion

• Follow the topic sequence shown in the module

• Do the activities

• Clarify the questions regarding the lesson

3. Administration of Post test





Answers to Pre-Test, Activity and Post-Test:

PRE-TEST POST-TEST

I. Name the Fare I. Ring it Out

1. EG 1. LUGAW

2. BR 2. SINGKAMAS

3. BB 3. POTATO

4. EG 4. ALAMANG

5. BR 5. MONGO6. BB 6. AVOCADO

7. BR 7. CHEESE

8. EG 8. EGG

9. EG 9. SLICED BREAD

10. BB 10. LARD

Learning Activity 1. PICK AND GROUP

Energy-Giving Foods Body-Building Foods Body-Regulating Foods





Rice Pork Mango

Coconut milk Fish Banana

Bread Egg Kangkong

Sugar Milk Squash

Corn Beans Papaya

Let’s Sum It Up

• The three basic food groups are energy-giving,

body-building and body-regulating foods.

• Energy-giving foods like rice, breads, rootcrops, noodles, sugar and oil arethe main source of energy.

• Body-building foods like meat, fish, poultry, eggs, milk and beans repair

body tissues.





• Body-regulating foods such as fruits and vegetables regulate body

processes.

References:

Your Guide to Guide Nutrition (pamphlet). Food and Nutrition Research

Institute-Department of Science and Technology (FNRI-DOST). June 2000.

Lesson 3: HOLD THE KEY TO YOUR HEALTH

I know that you’re now excited to know more about the role

that the key nutrients play in keeping you healthy. It’s gonna be a long

discussion but you’ll surely enjoy it. Are you ready? Let’s get it on!





Objectives: At the end of the lesson, you will be able to:

• identify the types of macro and micronutrients;• determine the functions of nutrients;

• enumerate the water-soluble and fat-soluble vitamins; and

• state the importance of water and dietary fiber.

Materials:


2. Strips of papers and pen

3. Timer/ stop watch


Time: 2 hours


Let’s answer a warm-up

activity!

Ready? Get set, go!




Pre-test

I. Eenie mini minie mo!

Encircle the letter of the best answer.

1. What nutrient is responsible for the energy needed in our daily

activities?

a. Fat c. Protein

b. Carbohydrate d. Lipid

2. What do you call the nutrient required in big quantity?

a. Macronutrient c. Supernutrient

b. Meganutrient d. Giganutrient

3. What do you call the nutrient required in little quantity?

a. Nanonutrient c. Millinutrient

b. Mininutrient d. Micronutrient

4. Which of the following is a fat-soluble vitamin?

a. Vitamin A c. Vitamin Cb. Vitamin B d. Vitamin G

5. What vitamin promotes faster wound healing?

a. Vitamin A c. Vitamin C

b. Vitamin B d. Vitamin D





6. Which is an example of a water-soluble vitamin?

a. Vitamin A c. Vitamin E

b. Vitamin B d. Vitamin K

7. What nutrient is needed for protein production?

a. Vitamin c. Protein

b. Mineral d. Fat

8. Which nutrient is needed for good brain development?

a. Iron c. Iodine

b. Calcium d. Zinc

9. Aling Elena is always constipated. Which of the following can help her?a. fiber c. iron

b. carotene d. tocopherol

10. What vitamin can help in blood clotting?

a. Vitamin A c. Vitamin C

b. Vitamin B d. Vitamin K


Let’s turn to page 36 to check your

answers!

Did you get the right answers? You’re

amazing!

If not, don’t worry! You will discover

more about nutrients as the session goes on.




You eat foods everyday for survival and development.

The substance in food which helps your body provide energy for your daily

activities and maintain your good health is known as nutrient. It can be classified

as macronutrient or micronutrient.


Before we discuss the

macronutrients, let’s play a

game.




Learning Activity 1. Taboo Game

Macronutrients

Macronutrients are nutrients needed in big amounts such as carbohydrates,

proteins, and fats.

1. Carbohydrates


Note:

Ask the mothers to form 2 groups and choose a representative.

• Instruct the representative to choose a strip of paper and

describe to his/her teammates what is written there. S/he

should be careful not to say the taboo (words that are notallowed to be told).

• Give each group 30 seconds to guess the nutrient being

described. Otherwise, the other group can steal the chance.

• Explain that the group first group to reach 3 points wins the

game.

- Vitamin A (Taboo: squash, good eyesight)

- Vitamin C (Taboo: calamansi, sour)

- Protein (Taboo: meat, muscles)- Carbohydrate (Taboo: rice, sugar)

- Iron (Taboo: healthy blood)




• provide energy to the body

Sources:

• rice, and rice products

( e.g. suman, biko, palitaw, kutsinta)• corn and corn products

(e.g. binatog, boiled corn, pop corn)

• root crops and tubers

(e.g. kamote cue, ube halaya, cassava)

• bread and bakery goods

(e.g. crackers, muffins, pretzels)

• flour and noodles

• table sugar, candies and jellies

2. Proteins

• build and repair body tissues

• build resistance against

infections

• aid in the production of body

fluids and secretions

• keep water balance

Sources:Animal

• meat and meat products

(e.g. liver, intestine, heart)

• fish and shellfish

(e.g. tahong, tulya, kuhol, shrimps)

• chicken and eggs

• milk and milk products

(e.g. cheese, yoghurt)

Plant

• monggo and dried beans

3. Fats

give the body a concentrated source of energy





support the absorption of fat-soluble vitamins(A, D, E, K)

enhance the taste of food

Sources:

Animal• lard and fats from meat

• butter and cream

Plant

• margarine

• coconut and vegetable oils

• avocado

Micronutrients

Micronutrients are nutrients that are needed by the body in smaller

amounts. These are the vitamins and minerals.


Let’s now move on to

the micronutrient!




A. Vitamins

• promote good health and body development

• may be classified as fat-soluble or water-soluble

1. Fat-soluble vitamins

• need to be dissolved in fat before being absorbed in the blood

• include vitamins A, D, E, and K

Vitamin A

•

keeps eyes healthy• sustains glowing skin and hair

• maintains healthy lining of mouth, nose and throat

• builds immunity against infections like measles

• aids in the proper growth of children

Sources:

Animal

•

liver and fish liver oil• butter and cream milk

• whole milk and eggyolk

Plant

• dark green leafy vegetables

• yellow fruits

• Vitamin D helps in the formation of strong bones and teeth.

• Vitamin E keeps the nerve, muscle and reproductive system healthy.

• Vitamin K allows normal blood clotting.

2. Water-soluble vitamins

• are readily dissolved in water and absorbed in the body





• include Vitamins B1, B2, B3, B6, B12, Folic acid and Vitamin C

Folic Acid

• makes DNA which manages the function of the cell and tissue

development• helps renew the red blood cells

• needed by pregnant mothers to avoid neural tube defects (skull and

spine malformations) in their infants

Sources:

• dark green leafy vegetables

• dried beans and peas

Vitamin C

• promotes faster wound healing

• keeps the gums and teeth in good condition

• helps in iron and calcium absorption

• prevents occurrence of scurvy

• boosts immune system against sickness and infections

Sources:

•

guava, strawberry, green mango, kasuy, ripe papaya and citrus fruits• dark green leafy vegetables


Do you find the lesson

interesting? Then, let’s go through

minerals, water and finally, dietary

fiber.




B. Minerals

• provide components of bones, teeth and soft tissue

• examples of nutritionally essential minerals are calcium, phosphorus, iron and iodine

Iron

• keeps blood healthy

• increases work productivity

• constructs new tissues

• helps avoid anemia

Sources:

Animal

• liver, meat, meat products

• oyster, fish and shellfish

• chicken blood

Plant

• legumes (monggo)

• banana flower (dried)

• kintsay

• kasubha

• green leafy vegetable (like saluyot)





Iodine

• aids in brain development

•

keeps normal functioning of the thyroid gland• assists in protein production and tissue development

• prevents goiter in adults and mental retardation in children

Sources:

• iodized salt

Animal

•

fish and shellfish(e.g. maya-maya, bisugo, tamban,

shrimps, crabs, tulya, tahong)

Plant

• dried and fresh seaweeds

(e.g. lato, kulot, balbalulang, gamet, pokpoklo)

Learning Activity 2. Bend A Little





Let’s continue with the lesson. Do you know why water is essential to human

survival?

Water

• serves as solvent which aid in the digestion of food

• takes nutrients to the body tissues

•

eliminates wastes from the body• maintains normal body temperature and acid-base balance

Sources:

• fluids consumed

• water already present in food

• water produced by the processing of foods in the body

(insert picture)

Dietary Fiber

• eases the bowel movement

• helps reduce blood cholesterol

• gives bulk in a meal and facilitate proper functioning of the intestines

Sources:


Note:

• Ask the mothers to stretch a bit by doing the following physical

exercise:

• When you say water, let the mothers puttheir hands on their waist and bend forward.

• When you say fiber, let the mothers put

their hands on their waist and bend sideward (right to left).

Tell them to be ready to sway their hips quickly

because you will say the words fast.




• whole grain cereals

• dark green leafy and yellow vegetables

• fruits

(insert picture)

Post Test:

I. Yes, or No? Show!

Write YES in the space provided before each number if the statement is true. If

the sentence is false, write NO and correct the underlined phrase.

________1. Fats enhance the taste of food.

________2. Vitamin D helps in iron absorption.

________3. Iodine is needed in making new tissues.

________4. Dietary fibers help reduce blood cholesterol.

________5. Whole grain cereals are rich in dietary fiber.

________6. Water carries waste materials into the tissues. ________7. Vitamin E is needed for a healthy reproductive syste

m.

________8. Micronutrients are required in the body in small quantity.

________9. The nutrient needed by the body in big quantity is known as mega-

nutrient.

_______10. In order to avoid neural tube defect in infants, pregnant mothers


Great! Surely you’ll have fun

answering the post test since you

are done with the lesson.

I know it would be easier for

you this time. Good luck!




need increased folic acid in their diet.



Procedures:

1. Administration of Pre-test

2. Conduct of Lecture-discussion (Nutrient)

• Follow the topic sequence shown in the module.

• Do the activities.

-Activity 1: Taboo game

-Activity 2: Bend a Little (ice breaker)

• Clarify questions regarding the topic.

3. Administration of post test

Answers to Pre- and Post-Tests:

PRE-TEST:

Eenie mini minie mo!

1. B





2. A

3. D

4. A

5. C

6. B7. B

8. C

9. A

10.D

POST TEST:

Yes or no? Show!

1. YES

2. NO- Vitamin C3. NO- iron

4. YES

5. YES

6. NO- Nutrients

7. YES

8. YES

9. NO- Macronutrient

10. YES

Let’s Sum It Up





• Nutrients are substances in food that provide energy and maintain good

health.

• Carbohydrates, proteins and fats are macronutrients because they are

needed by the body in big amounts.

• Vitamins and minerals are micronutrients because they are needed by the

body in small amounts.

• Fat helps in the absorption of Vitamin A.

• Vitamin C aids in the absorption of Iron.

• Water and fiber help in body processes.

References

(1997). Ano ang Nutrisyon? “transparencies” and “talking points” as advocacy tool

on micronutrient nutrition and child growth

NCP. (2002). Your Nutri-Guide: Eat a Variety of Foods for a Healthy Family .

NCP Pub. Corp. Taguig City

Tanchoco, et al. (2000). Nutrition Guidelines for Filipinos . FNRI- DOST. Taguig

City

FNRI-DOST. (2008). Your Key Nutrients . FNRI-DOST. Taguig City

***(for sample images/ pictures)- www.google.com.ph/images. Retrieved on 21 September 201





Lesson 4: THE 10 HEALTH COMMANDMENTS

Wow! You are now down to the last topic of this module!

This session will provide you with ten tips for healthy living.Have fun learning! You may start by doing the pre-test

exercise. Good luck!

Objectives:

At the end of the lesson, you will be able to:

• determine the importance of the guidelines for good nutrition; and

• follow these guidelines in preparing your daily meals.

Materials:


2. Strips of paper, pen and box


1.

Time: 1 hour





Pre-Test

I. YES or NO? Show!

Write YES if the statement is correct and NO if it’s wrong.

____1. Rootcrops must be eaten less.

____2. Milk must be consumed twice a week.

____3. Oxidized salt must be consumed daily.

____4. Fish, lean meat and poultry must be eaten daily.

____5. A person must stop smoking to have a healthy body.

____6. Left-over foods must not be eaten because they are unsafe.

____7. Iron Deficiency Anemia (IDA) may be prevented by eating lean meat.

____8. Exclusive breastfeeding is recommended from birth up to 4-6 months.

____9. Cooking foods using oil must be done once a week to avoid heart problem.

____10. It’s okay not to eat a variety of foods as long as you eat one type of food

in large amount.

Learning Activity 1. Pick and Tell





Are you now ready to learn the 10 health commandments? Let’s go!

NUTRITIONAL GUIDELINES FOR FILIPINOS (NGF)

*These 10 messages are used to promote good health through proper nutrition.

1. Eat a variety of foods everyday.

2. Breastfeed infants exclusively from birth to four to six months, and

then, give appropriate foods while continuing breastfeeding.

3. Maintain children’s normal growth through proper diet and monitor their

growth regularly.


Note:

•

Ask the mothers to form a circle.

• Pass a small box. When you say STOP, the mother who

holds the box will draw a strip of paper from it.

• Ask the mother who got the strip to explain the concept

written on the paper. Ask her if she has tried it and let




4. Consume fish, lean meat, poultry or dried beans.

5. Eat more vegetables, fruits and rootcrops.

6. Eat foods cooked in edible/cooking oil daily.

7. Consume milk, milk products or other calcium-rich foods such as small

fish and dark green leafy vegetables everyday.

8. Use iodized salt, but avoid excessive intake of salty foods.

9. Eat clean and safe food.

10. For a healthy lifestyle and good nutrition, exercise regularly, do notsmoke, and avoid drinking alcoholic beverages.


Congratulations! You are

through with the first module.

You may now start answering

the post-test. Have fun till the end!




Post Test

I. Let’s check it out

Put a / before the number if the statement belongs to the 10 NGF.

Otherwise, write X.

____1. Cook foods using fat and oil.

____2. Eat soft foods for easy digestion.

____3. Do physical exercise/workout once a month.

____4. Eat at fast food restaurants for convenience.

____5. Eat boiled foods daily to avoid heart problems. ____6. Eat lean meat, poultry, and dried beans daily.

____7. Consume bland/tasteless foods to avoid kidney problems.

____8. You can still smoke but be sure to use a cigarette filter.

____9. Maintain children’s normal growth through proper diet and monitor their

growth regularly.

____10. Consume milk, milk products or other calcium-rich foods such as small

fish

and dark green leafy vegetables everyday.







Procedures:

1. Administration of Pre-test and discussion of the

correct answers afterwards.

2. Conduct of Lecture – discussion

• Follow the topic sequence shown in the module.

• Do the activity: Pass the message.

• Clarify the questions regarding the topic.

3. Administration of Post-test





Answers to Pre-Test and Post test:

PRE-TEST POST TEST

I. YES or NO? Show! I. Let’s Check it Out!

1. NO 1. x

2. NO 2. x

3. NO 3. x

4. YES 4. x

5. YES 5. x

6. NO 6. /

7. YES 7. x

8. YES 8. x

9. NO 9. /

10. NO 10./





Let’s Sum It Up

• The 10 Health Commandments are tips on how to attain good health through

right nutrition and healthy practices.

• These tips are concerned not only with healthy eating practices, but in

having a healthy lifestyle in general.





Reference

Nutritional Guidelines for Filipinos. Revised Edition 2000. Food and

Nutrition Research Institute-Department of Science and Technology (FNRI-DOST). June 2000.


Basic Nutrition English

Documents

Transcript of Basic Nutrition English