School ISAT U LABORATORY SCHOOL Grade Level Grade 8

Grades 1
Teacher TRISHA B. JOCSON Learning Area Science -
to 12 Biology
Daily
Lesson Teaching Date and April 22, 2024 Quarter 4th Quarter
Log Time
LEARNING SESSION
I.OBJECTIVES Objectives must be met over the week and connected to the curriculum standards.
To meet the objectives necessary procedures must be followed and if needed,
additional lessons, exercises, and remedial activities may be done for developing
content knowledge and competencies. These are assessed using Formative
Assessment strategies. Valuing objectives support the learning of content and
competencies and enable children to find significance and joy in learning the
lessons.
A. Content Standard The learners demonstrate an understanding of diseases that result from nutrient
deficiency and ingestion of harmful substances, and their prevention and treatment.
B. Performance Standard The learners should be able to present an analysis of the data gathered on diseases
resulting from nutrient deficiency.
C. Learning The learners should be able to:
Competency/Objectives: MELCs explain how diseases of the digestive system are prevented, detected, and treated;
Write the written code for each. S8LT-IVb-14
1. Daily/Specific Objectives Grade 8 learner should be able to:
1. Define a healthy and balanced diet;
2. Enumerate the components of a heathy diet; and
3. Make a daily meal plan.
II. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the
teacher aims to teach in the CG, the content can be tackled less than a week.
QUARTER 4: LESSON 3- NUTRITION AND WELLNESS
III. LEARNING RESOURCES
A. References
1. Teacher’s guide pages
2. Learner’s materials pages pp. 312-313
3. Textbook pages
4. Additional materials from
Learning Resource (LR)
Portal
B. Other Learning Resource PowerPoint, tarpapel

IV. PROCEDURES
A. Reviewing previous lesson Classify Me!
or presenting the new lesson. To review their prior lesson, the students will classify the given food/drinks
ELICIT (Access prior knowledge) according to their classification/group on the food pyramid guide.

Rice and Rice Products Vegetable Fruits

Milk and Dairy Product Fish, Meat, Poultry, Nuts Sugar and Sweets

Fats and Oils

B. Establishing a purpose for Look and analyze the picture below. The little girl does not know what food will
the lesson. she choose to eat, can you help her? Why did you choose that?
ENGAGE (Gets the students minds
to focused on the topic)

Food is important as it fuel and supply our body with essential nutrients that plays a
vital role in our daily life. When it comes to our diet, it is important to think and
choose wisely. Choose the foods which are healthy and good for the body.
Today, we’re going to learn about the components of a healthy and balanced diet.
C. Presenting Vocabulary Time!
examples/Instances of the Let’s unlock the different terminologies which are essential in understanding the key
new lesson. concepts/ideas of the lesson.
EXPLORE (Gets the students minds Directions: Given a scrambled letter, give the correct word/term as described in the
to focused on the topic) statement/clue.
1. TAFS - are substances that are insoluble in water and soluble in organic
solvents. They are a source of energy for the body.
Answer: FATS
2. PORIENST - are made up of chemical 'building blocks' called amino acids.
Answer: PROTEINS
3. YHBOACRSETDA - They are essential nutrients which are the primary source
of energy and include sugars, starches, and dietary fiber.
Answer: CARBOHYDRATES
4. TREWA – it composes 55-60 % of our body.
Answer: WATER
5. BERFI- it absorbs water and helps eliminate the waste products of the body.
Answer: FIBER

D. Developing mastery
(leads to formative assessment 3) A balanced diet is the best way to stay healthy, but it can be difficult to maintain if
EXPLAIN (Teach the concept. It you don’t know the right steps to take. A balanced diet is about adding all of the
should include interaction between essential factors necessary for growth, so that every part of the body gets what it
the teacher and the students) needs to function properly.

A healthy balanced diet is also indicative of a proportioned diet. This means that
you’re not only eating the right food items, but you’re also eating them in the proper
amounts. Adopting a balanced diet not only boosts your health, but also helps with
weight loss.

COMPONENTS OF A HEALTHY DIET

Nutritional needs depend on age, sex, physical activity, and physiological state and
refer to the amount of energy and nutrients necessary to maintain a healthy and
functional body, which are:
A. CARBOHYDRATES
They are essential nutrients which is the primary source
of energy and include sugars, starches, and dietary fiber.
They help in digestion, lower cholesterol and blood
sugar levels, and help prevent colon cancer.

B. FIBER
Although fiber cannot be digested and absorbed
by the body, it plays an important role in cleaning
the digestive system tract. Fiber absorbs water
and helps eliminate the waste products of the
body. Fiber may help prevent certain disease such
as heat disease, cancer, and diabetes. Not eating
enough fiber can cause constipation and other
intestinal problems. You should have just enough
fiber in your diet as eating too much can cause nutrients to pass through the
system too quickly to be absorbed.

C. PROTEINS
Proteins are made up of chemical 'building
blocks' called amino acids. Protein makes up the
largest proportion of body tissues (such as
muscle, skin, and bone) and is the basis for
building the body's tissues during the growth
period and repairing them throughout life. In
addition, it helps create defenses against
diseases, provides energy, and ensures the
proper functioning of the body.

D. LIPIDS
Fats or lipids are substances that are
insoluble in water and soluble in organic
solvents. They are a source of energy for
the body (9 kcal/g) since they provide
essential fatty acids for the growth and
maintenance of body tissues, brain
development, and vision; carry fat-
soluble vitamins A, D, E, and K;

E. VITAMINS AND MINERALS

They are called micronutrients and are essential
for good nutrition and proper body functioning.
However, they are consumed in smaller amounts
than proteins, fats, and carbohydrates. Vitamins
are necessary to carry out processes such as
converting food into energy, growing and
repairing body tissues, and defending against some
diseases.
F. WATER
Your body is made up of 55 to 60 % water. Water
plays and important role s in different processes such
as digestion, elimination of wastes products, and
regulation of body temperature. You need to drink
about 8 glasses of water a day to replace the amount
you lose through sweat, urine, and respiration.

E. Teaching practical application of Think-Pair-Share

the concept and skills in daily living. Try to remember the foods/drinks that you ate yesterday from breakfast to dinner.
ELABORATE (Students apply the Make a record of your daily meal and write it in a ½ crosswise.
information learned in the Explain Then, share it with your partner and reflect if your food choices was healthy or not.
part)
F. Making generalizations and Enumeration:
abstractions about the lesson. 1. Enumerate the six (6) components of a healthy and balanced diet.
EXTEND (Students apply the 2. What are proteins?
information in the Explain part) 3. What are carbohydrates?
4. What are the two types of fats?
5. Give a reason on why is it important to practice a balanced diet.
G. Evaluating Learning: Multiple Choice.
EVALUATE (How will you know Read and analyze the statement below. Choose the letter of the BEST answer.
the students learned the concept?) 1. What does it mean by “eating a balanced diet”?
A. Eating the right food items in proper amount/serving.
B. Eating all the foods you want in proper amount.
C. Skipping meals to maintain a good body shape.
2. Why is it important to practice a healthy and well-balanced diet?
A. It is crucial for growth and development.
B. It helps improve our immune system
C. It helps to maintain good health, prevent chronic diseases, and
improve the overall quality of life.

For numbers 3 to 5, enumerate the major components of a healthy diet. Choose your
answer in the pool of words provided below. Write the letter only.
Test II. Create your own daily meal plan for a day. Write your answers in a tabular

A. Fiber B. Carbohydrates C. Protein D. Zinc E. Copper

form and indicate the number of servings of each food/ drink you listed.

H. Additional activities for

application or remediation:
ENRICHMENT: (Deepen In a one whole piece of pad paper, make a three -days meal plan.
conceptual understanding through
use in new context)

V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your
students’ progress this week. What works? What else needs to be done to help the
students learn? Identify what help your instructional supervisors can provide for you
so when you meet them, you can ask them relevant questions.
A. No of learners who earned 80% in
the evaluation.
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lesson work?
No. of learners who have caught
up with the lesson.
D. No. of learners who continue to
require remediation.
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. what innovation or localized
materials did I use/ discover which I
wish to share with ither teachers?

Prepared by:

TRISHA B. JOCSON

Student Teacher

BSED Science 4-A

Iloilo Science and Technology University

Checked by:

DR. LOWE ANA MARIE TRANCE

Cooperating Teacher

Biology Teacher

ISAT U Laboratory School