Post on 19-Feb-2022
(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.
PLANNING NUTRITIOUS MEALS
_______ 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.
PLANNING NUTRITIOUS MEALS
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
PLANNING NUTRITIOUS 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 NUTRITIOUS MEALS
PLANNING NUTRITIOUS MEALS
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
PLANNING NUTRITIOUS MEALS
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
PLANNING NUTRITIOUS MEALS
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
PLANNING NUTRITIOUS MEALS
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.
PLANNING NUTRITIOUS MEALS
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.
PLANNING NUTRITIOUS MEALS
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
PLANNING NUTRITIOUS MEALS
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.
PLANNING NUTRITIOUS MEALS
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.
PLANNING NUTRITIOUS MEALS
PLANNING NUTRITIOUS MEALS
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!
PLANNING NUTRITIOUS MEALS
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/.
PLANNING NUTRITIOUS MEALS