intermediate department s.y. 2020 -2021 planning

(Subtitle)

Philippine School Doha Intermediate Department

S.Y. 2020 -2021

PLANNING

HELE 5

BY: BETCHE D. ASPURIA, MAHE

PREFACE The Home Economics and Livelihood Education: Modular Guide to

Grade 5 aims at helping you acquire meaningful learning experiences online.

This is designed to provide opportunities for you to explore the fields of Food

and Nutrition, Food Preparation, Sewing, and Entrepreneurship.

The module is designed to equip you with knowledge, skills, values,

and attitudes to enable you to face the challenges even during this time of

Coronavirus pandemic. Furthermore, this module will develop and enhance

your sound family values through the varied lessons that will encourage your

fulfillment of your responsibilities as a family member even through offline

class sessions.

Different aspects of the course will provide you with self-help activities

for growth and development. These activities seeks to develop your

desirable work attitudes like love, honesty and respect for work and basic

practical skills you will become worthy, productive, and responsible member

of your family and the community.

This module definitely designed to lead you to wonderful experiences

in your online learning during this time of pandemic.

GENERAL OBJECTIVES

1. 85/75% of the students will be able to identify the different nutrients to help

them determine the consequences of poor nutrition among school-age

children, thus helping them to become health conscious individuals.

2. 85/75% of the students will be able to identify the types of kitchen layout

and their work centers, enumerate and demonstrate the different food

preparation processes to help them prepare and serve meals correctly that

will prepare them to become effective and efficient homemakers in the future.

3. 85/75% of the students will be able to identify the basic stitches used in

simple repairs and embroidery, demonstrate the different hand sewing

stitches, and understand the importance of learning how to sew and be able

to apply these stitches in doing simple repairs of garments that would

prepare them to become productive and skilled citizens.

4. 85/75% of the students will be able to familiarize the basics in retailing;

prepare a commercial and design future business signage for future

business; thus leading them to uncover the importance of retailing in order

for them to become productive and self-reliant citizens.

THE ROLE OF PARENTS

At the end of this lesson, you will be able to identify the different

factors to consider in planning meals for you to be able to plan and

prepare nutritious meals for the family. Specifically, you are expected

to:

1. identify factors to consider in planning meals;

2. plan and create healthy meals for breakfast, lunch and dinner;

3. demonstrate knowledge in buying food that are fresh, affordable and

nutritious; and

4. plan a nutritious, economical and adequate meal for breakfast.

FIRST QUARTER

MODULE: PLANNING NUTRITIOUS MEALS

(5 weeks)

ROLE OF PARENTS

Monitor the schedule of the students for synchronous online

learning.

Guide the students to fully understand the lessons.

Supervise the students in performing/accomplishing

the given home-based activity.

PLANNING NUTRITIOUS MEALS

Serving nutritious meals

for the family is a must

and should not be taken

for granted.


_______ 1. The elderly need more nutritious food than the children to be strong. _______ 2. Menu pattern is an outline of food to be included in each meal. _______ 3. Budget is not an important consideration in planning meals. _______ 4. Dinner is the main meal of the day and must be taken around midday or in

the evening. _______ 5. Brunch is usually served between 2 p.m. to 3 p.m.


Read each statement and identify if each is TRUE or FALSE. Answer in your notebook.

1. Nutritional requirements, food habits,

customs and preferences.

- Be sensitive to the customs and

religious restrictions of guests. Teenagers

prefer meat than fish.

2. Number of people to be served.

- Know how many family members or guests will eat so that food will be

enough for everyone.

Food that is served affects the environment of

any meal. A well-planned menu contributes to

the satisfaction of the family members or

guests at home. The following are the factors

to be considered in planning meals:

FACTORS TO CONSIDER IN PLANNING MEALS


3. Budget and Resources

- Check out how much is allotted for the meal,

know the equipment needed and available facilities..

4. Decide on the menu

- Make sure it is delicious, nutritious, appetizing, and attractive. Offer a

variety of food according to color, flavor, consistency, texture and

garnishing.

5. Tableware to be used

- Make a checklist of all the table appointment to be used for the meal:

cups, saucers, size of plates, silverware, etc.

6. Style of serving or food presentation

- Know how to serve the food attractively and appetizingly. The type of

table setting to be applied should also be considered.

.

Children and elderly need more nutritious food or meals (protein, fats, vitamins, etc.) Consult the food pyramid guide. The food pyramid guide was developed to encourage people to improve their diets, replacing the basic three food groups.


Planning and crating the menu is the most crucial job of any member

of the family

MENU

A menu is a list of food available to the family. Menu planning is one of

the functions required before cooking quality meals.

Breakfast menu is the easiest to prepare. Lunch and dinner menus are

more complicated to prepare. When planning a menu, satisfaction of the

people who will eat must be considered in terms of taste and nutritive

content.

Menu Pattern – an outline of food to be included in each meal.

Breakfast Lunch or Dinner

Fruit or Juice Soup or Appetizer

Cereals or Rice Main Course (Protein)

Eggs (Main Dish 1) Side Dish (Salad or Vegetables)

Meat or Fish Rice

Beverage Dessert

Beverage

MENU CREATION


Examples of meals based on pattern:

Breakfast – a break from a long overnight fasting. The most important

meal of the day.

Lunch – is often a simple meal but it should be nutritious.

Brunch – a meal eaten between 10:00 a.m and

11:00 a.m.

Dinner – it can have 2-3 dishes, an opportunity where the family to have

dinner together. It is the main meal of the day.

BREAKFAST

Slice of melon

Beef Jerky (tapa)

Scrambled eggs

Rice

Milk or chocolate drink

LUNCH OR DINNER

Malunggay or monggo soup

Baked Chicken

Potato Salad

Rice

Fruit Salad

Mango Juice


Sample menus for Breakfast, Lunch and Dinner

To be served

Breakfast Lunch Dinner

Juice or Banana Cream of Asparagus Soup Squash Soup

Pork Sausage Garden Salad Beef Salpicao

Scrambled Egg Roast Chicken with Gravy Potato Salad

Chocolate Drink Fried Fish Fillet Rice

Rice Ice Cream

Fruit Salad


Tips and Guides to Good Buying

1. Make a thorough and organized market list. Separate wet and dry

ingredients.

2. You should know the important qualities of the ingredients to be

bought.

3. Buy foods in season.

4. Do the purchasing early in the morning.

5. Make sure to get the right kind of food.

6. Buy spices that you use regularly in large quantities when prices are

low.

7. Be honest and show respect to vendors and store owners.

Guide To Choosing Meat

1. Meat must be fresh, brightly colored and tender.

2. Choose meat with small amount of fat and bone in it. The flesh

should be firm and moist

3. Meat should smell fresh.

4. Buy from a reliable butcher or meat vendor.


Meat Characteristic Color Fat

Veal (calf) Beef (cow)

pale pink bright red

firm and white firma and cream in color

Lamb ( young sheep) Mutton (adult sheep)

pinkish red red

Firm and white Very firm and white

Pork (pig)

light pink

firm and white

Poultry – choose those that are free from brown spots or bruises.

Fish – chose those that has red gills, bright eyes, firm flesh and intact

scales.

How to distinguish color and fat of different types of meat.


Guide to Choosing Fruits

1. Buy fruits that are in season.

2. Fruits should be:

- firm not wrinkled or too soft

- ripe not over ripe or rotten

- in good condition not bruised or damaged

3. try not to buy fruits in bulk; they easily get spoiled or they tend to ripe

quickly

4. Choose fruits with good aroma.

5. Fruits should be heavy, free from decay and in good shape

Guide to Choosing Vegetables

1. Choose vegetables that are young, fresh and free from decay.

2. Buy vegetables that are in season.

3. Vegetables that are free from bruises and dark spots

4. Root crops must be free from dirt and dark spots

5. Beans should be firm, clean, tender and crisp.

6. Eggplants should be firm, heavy and free from worms.

Guide to Choosing Eggs

Buy eggs that are clean, unbroken and with rough, chalky shells.

1. Buy eggs in small quantities.

2. Buy eggs from a reliable egg dealer

3. Check the eggs, fresh eggs are heavy

4. Observe the eggs, fresh eggs have slightly rough shells


Show that you learned something by

answering these activities.

ACTIVITY NO. 2

ACTIVITY NO. 1

Direction: Prepare a one-day menu of your family for breakfast, lunch

and dinner using the menu format. Write in your notebook.

Direction: Answer Assessment on page 170 HELE Book 5.


Do the Practical Activities A and B in page 170 of your HELE 5 book.

ACTIVITY 1

ACTIVITY 2

Do the Assessment A, page 177 of your HELE 5 book.



ROLE PLAYING : Group Activity (4 members)

Each group will make a role play to promote the characteristics in buying meat,

fish, poultry, fruits and vegetables and eggs. Each group will only make a role

play based on the assigned topic and present it in the class. (Social distancing

still be observed.)

* role play should be informative

* can bring and use actual samples

* each group is given 5 minutes to present

Rubrics: Accuracy – 15

Presentation – 10

Memorization of the line – 10

Props & costume 5

TOTAL 40

Doing all those activities, you are now

ready to plan and prepare a healthy meal

for your family. Following the pattern we

discussed, you are going to plan a healthy

breakfast lunch and dinner it with the help

of your mom.

Directions:

Considering the tips in meal planning and following the correct format, you plan

a one-day meal (breakfast, lunch, dinner) for your family. Create your own

menu card. It could be digital or hand written.

*** You are allowed to use any material for the Menu Card.

G – The task is to create a one-day menu for the family.

R – Your task is to assume that you are a mother or a homemaker preparing a

nutritious menu for your family.

A – Your audience involves your parents and other family members.

S – You are already an adolescent and learning how to prepare menu for the

family.

P – Create a menu card with a one day menu for the family.

S – Your activity will be graded based on the following criteria:

RUBRICS:

Correct Format of Menu - 10

Complete Entries - 10

Nutritional Value of Menu - 10

Appearance of the Menu Card - 10

TOTAL - 40

https://youtu.be/FOPSOt0L-2U

Home Economics and Livelihood Education 5 – pages 24-29, 89-101

https://www1.health.gov.au/internet/publications/publishing.nsf/Content/can

teen-mgr-

tr1~nutrients#:~:text=Nutrients%20are%20compounds%20in%20foods,%2

C%20Vitamins%2C%20Minerals%2C%20Water.

Congratulations! You did a great job!

Rest and relax a while then move on to

the next lesson. Good luck!


https://youtu.be/FOPSOt0L-2U

https://www1.health.gov.au/internet/publications/publishing.nsf/Content/canteen-mgr-tr1~nutrients#:~:text=Nutrients%20are%20compounds%20in%20foods,%2C%20Vitamins%2C%20Minerals%2C%20Water.




https://www.medicalnewstoday.com/articles/326132#carbohydrates

Heome Economics and Livelihood Education 5

https://www1.health.gov.au/internet/publications/publishing.nsf/Content/can

teen-mgr-

tr1~nutrients#:~:text=Nutrients%20are%20compounds%20in%20foods,%2

C%20Vitamins%2C%20Minerals%2C%20Water.

https://quizlet.com/240943234/6-essential-nutrients-quiz-diagram/.


https://www.medicalnewstoday.com/articles/326132#carbohydrates





https://quizlet.com/240943234/6-essential-nutrients-quiz-diagram/

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