Subject: SCIENCE Grade Level:8: Quarter: 4 Week: 2

QUARTER: 4
Week: 2
Subject: SCIENCE Grade Level:8
Date: Day: 8
Content Standard: The learners demonstrates an understanding of diseases that result from nutrient
deficiency and ingestion of harmful substances, and their prevention and treatment.
Performance Standard:
Competency: The learners should be able to Identify healthful practices that affect the digestive system.
I. OBJECTIVES
Knowledge Identify the different components that comprises the food plate
Give examples of the following components; Fruits, Grains, Vegetables
Skills
and Proteins
Attitude Cite the significance of eating the right amount of food as per food plate
design
II. CONTENT Using essential concepts in nutrition to planning menu: Designing food
plate and menu planning
III. LEARNING
RESOURCES
A. References
1. Teacher’s 220-221
Guide Pages
2. Learner’s 315
Materials
Pages
3. Textbook Exploring life Through Science Series. The New Grade 8. By Phoenix Publishing
Pages house. Page122-129.
4. Additional Activity sheet, Cartolina/Manila Paper, Markers
Materials
5. Learning
Resource (LR)
portal
B. Other Learning
Resources https://www.youtube.com/watch?v=EdWFq85B5js
IV. PROCEDURES
A. Reviewing or Review the student on the previous lesson disscussed.
presenting the
new lesson
B. Establishing a 5-minute game
purpose for the Block listing
lesson Mechanics of the game:
Each student will list at least 30 Nutrious and Healthy foods that they wish to
eat for the next days.
Prepared by: MR. JOMAR C. TAGBAR

T1-Pacuan NHS/District Science Coordinator-La Libertad2
The first student of the row shall give his/her favorate among the list then the
second, third and so on shall state also but shall not repeat those food that are
already stated. During times where the foods are already stated, the student
that has the same food shall check it.
C. Presenting Meal planning is the simple act of taking some time to plan any number
examples of of your meals for the week. Plan for yourself or plan for your
the new lesson family. Plan to eat healthy, and plan a night out. Plan every snack
and meal, or simply plan your lunches so you don't spend money on
restaurant food during the week.
https://projectmealplan.com/importance-of-meal-planning/
Meal planning can be defined as taking the time to plan nutritious meals
for specified time. It is the process of planning the type of food the family
wants. To plan healthy family meals, the groups and classes of food
must be put into consideration.
Meal planning is also the implementation of the principle of nutrition in

one's daily diet in an appetizing manner. Once a Meal Plan is drawn up,
corresponding ingredients can be purchased for the specified meals on
the plan.
https://projectmealplan.com/importance-of-meal-planning/
After the disccusion, let the student view a video clip.

https://www.youtube.com/watch?v=EdWFq85B5js
D. Discussing new 1. What is meal planning?

concepts and
practicing new - Meal planning is making a plan of meals with adequate
skills #1 nutrition for every member of the family within the available
resources.
2. What is the importance of meal planning?
- Meal planning is important for meeting the nutritional
requirements of the family members. It helps us to decide
what to eat each day and in each meal.
3. What is a food plate?
- It is a tool that helps us monitor what we eat.
4. What are the different parts of a food plate?
- Grain (rice, corn, or bread), Fruits, vegetables, and Proteins
E. Discussing new  Group the students according to the number in the class.
concepts and  Check for the materials such as markers, cartolina/manila paper
practicing new and other materials.
skills #2 Differentiated Activity:
A. General Instruction:
- Design a thr ee-day menu that reflects balanced meals and
provides the recommended daily allowance to an active
teenager.
- Make sure to incorporate locally produced food products in
the menu.
- Present the output to the class.
DAYS Day 1 Day 2 Day 3
Breakfast
Lunch
Snacks
Dinner
B. General Instruction:
- After making a menu, let them make a food plate using the
food they used on their menu
Presentation of outputs
F. Developing Answer this graphic organizer.
Mastery
G. Finding If you are to plan a meal for someone who has hypertension, what foods
practical will your serve for that person? Design a food plate or menu.
applications of
concepts and
skills in daily
living
H. Making Flash this on the board then let the students compose a 1 paragraph reaction
Generalization about this.
s and
abstractions
about the
lesson
I. Evaluating Based from the activity on section E

learning
RUBRICS 5 4 3
Content Well- Researched but Didn’t do
researched incomplete thorough
information research and
incomplete
information
Presentation of Well-presented Presented with Presented with
Outputs with well- less efforts done no efforts done
modulated
voice
Cooperation 100% of the 75% of the 50% and less of
members members helped the members
helped helped
J. Additional
Activities for
application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners
who earned
80% in the

evaluation
B. No. of learners
who require
additional
activities for
remediation
C. Did the
remedial
lessons work?
No. of learners
who have
caught up the
lesson
D. No. of learners
who continue
to require
remediation
E. Which of my
teaching
strategies
worked well?
Why did these
work?
F. What
difficulties did I
encounter
which my
principal and
supervisor help
me solve?
G. What
innovation or
localized I
used/discover
which I wish to
share with
other teacher?

ATTACHMENT:
Assignment: Read in advance about Cellular Reproduction and Genetics.
Solutions/Answer:


Subject: SCIENCE Grade Level:8: Quarter: 4 Week: 2

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QUARTER: 4

Prepared by: MR. JOMAR C. TAGBAR

Meal planning is also the implementation of the principle of nutrition in

After the disccusion, let the student view a video clip.

D. Discussing new 1. What is meal planning?

I. Evaluating Based from the activity on section E

Prepared by: MR. JOMAR C. TAGBAR

Prepared by: MR. JOMAR C. TAGBAR

Assignment: Read in advance about Cellular Reproduction and Genetics.

Prepared by: MR. JOMAR C. TAGBAR

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