Grade Module Content Perform ance Learning Competencies

Standard Standard At the end of this lesson, the learner should be able to
1 Healthful and The learner The learner Lesson 1 – Healthful and Less Healthful Food
Less Healthful understands the practices 1. Distinguish between healthful and less healthful food
Foods importance of healthful eating 2. Describe healthful food as having macronutrients and
good eating habits daily micronutrients
(1st Quarter) habits and 3. Describe less healthful food as having too much sugar,
behavior salt and fat
4. Give examples of healthful food
5. Describe the effects of eating healthful and less
healthful food

Lesson 2 – Consequences of Eating Healthful and Less

Healthful Food
1. Describe the consequences of eating healthful food
2. Describe the consequences of eating less healthful
food.

Lesson 3 – Good Eating Habits

1. Describe the importance of breakfast in achieving good
health
2. Develop good eating behaviors during family mealtimes

2 Nutrition and The learner The learner Lesson 1 – Pinggang Pinoy®

Physical understands the demonstrates 1. Discuss the importance of eating a balanced diet
Activity importance of healthful dietary 2. Explain the Pinggong Pinoy® and its components
good nutrition choices and 3. Demonstrate healthier eating in the family by having
(1st and 3rd and physical engages in each member follow the Pinggang Pinoy®
Quarter) activity different age-
appropriate Lesson 2 – Basic Food groups
physical 1. Describe the basic functions of Go, Grow, and Glow
activities foods
2. Enumerate food items that belong to Go, Grow, and
Glow foods

Lesson 3 – Physical Activity

1. Describe the importance of physical activity in
achieving a strong and healthy body;
2. Learn the importance of keeping the body well-
hydrated with water and nutritious beverages;
3. Practice consumption of healthy beverages after doing
3 Achieving The learner The learner Lesson 1 – Nutrition and Health
Good Nutrition demonstrates consistently 1. Describe the characteristics of a healthy child
understanding of demonstrates 2. Explain the concept of malnutrition and its two forms,
(1st Quarter) the importance sound decision- undernutrition and overnutrition
of nutrition in making skills in 3. Understand the consequences of poor food intake
achieving good making food
health. choices. Lesson 2 – Five Healthy Habits
1. Remember five healthy habits for good nutrition
2. Explain how healthy habits prevent malnutrition
3. Demonstrate ways of achieving good nutritional status

Lesson 3 – Micronutrients
1. Recall Glow foods and its health benefits
2. Explain the basic function and sources of common
micronutrients
3. Know the basic signs and symptoms of common
micronutrient deficiencies
4. Discuss ways of preventing micronutrient deficiencies

4 Food Labels The learner The learner Lesson 1 – Food Labels

and Food understands the demonstrates 1. Understand the importance of reading food labels
Safety importance of ability to read 2. Learn the function of nutrients present in the food label
reading the food and interpret 3. Discuss the different markings shown in the food label
(1st Quarter) labels in selecting food labels 4. Use food labels to compare nutrients in foods
nutritious foods when selecting
and understands nutritious foods Lesson 2 – Food Safety
the importance and practices 1. Understand the nature of foodborne illnesses
of food safety appropriate 2. Describe ways of keeping food clean and safe
habits to prevent food safety 3. Demonstrate food safety habits at home
common habits to
foodborne prevent
illnesses. common
foodborne
illnesses.
5 Nutrition The learner The learner Lesson 1 – Puberty
during demonstrates demonstrates 1. Learn basic concepts of puberty
Puberty understanding of proper nutrition 2. Discuss different nutrition concerns among pre-
the different habits based on adolescents
(2nd Quarter) nutritional sound and
concerns during accurate Lesson 2 – Nutrition during Puberty
puberty information. 1. Explain nutrition recommendations for pre-adolescents
2. Practice five healthy habits for pre-adolescents
 Lesson 3 – Physical Activity
1. Understand the importance of physical activity among
pre-adolescents
2. Know the signs and symptoms of dehydration
3. Demonstrate effective ways of maintaining proper
hydration during physical activity

6 Personal The learner The learner Lesson 1 – Nutrition Problems

Health demonstrates practices 1. Describe problems on nutritional status
understanding of healthy habits 2. Explain nutrients needed for growth and development
(1st Quarter) existing nutrition to prevent 3. Undergo basic nutrition assessment procedure
problems and the nutritional
importance of issues and Lesson 2 – Developing Healthy Habits
preventing them. concerns. 1. Discuss healthy habits and their importance in
preventing nutritional issues and concerns
2. Demonstrate healthy habits in the prevention of
nutritional issues and concerns
3. Advocate healthier habits within the community

7 Nutrition The learner The learner Lesson 1 – Nutritional Concerns during Adolescence
during demonstrates demonstrates 1. Explain the concept of adolescence
Adolescence understanding of proper nutrition 2. Identify physical, social, and emotional changes during
the different habits based on adolescence
(1st and 2nd nutritional sound and 3. Describe the signs and symptoms of common
Quarter) concerns during accurate nutritional problems among adolescents
adolescence. information.
Lesson 2 – Nutrition during Adolescence
1. Identify the right foods during adolescence
2. Explain the need to select the right kind of food based
on the nutritional requirements of adolescence
3. Practice good nutrition habits for a healthier life during
adolescence

8 Nutrition in The learner The learner Lesson 1 – Disease and Infection

the Prevention demonstrates demonstrates 1. Understand the nature of infection and disease
of understanding of healthy habits 2. Explain the three levels of disease prevention
Communicable the principles in in the 3. Demonstrate correct practices in the prevention of
Diseases the prevention of prevention of communicable diseases
communicable communicable
(3rd Quarter) diseases. diseases.
 Lesson 2 – Nutrition in the Prevention of Communicable
Diseases
1. Understand the role of nutrition in the prevention of
communicable diseases
2. Practice healthy habits in the prevention of
communicable diseases

9 Community The learner The learner Lesson 1 – Community Health

Nutrition understands the demonstrates 1. Explain basic concepts in community health
importance of healthy habits 2. Describe a healthy community
(1st Quarter) health and in the 3. Identify the leading causes of morbidity and mortality
nutrition in the prevention of in the Philippines
community. health and 4. Explain three levels of prevention to promote health
nutrition and avoid disease
problems.
Lesson 2 – Nutrition Situation in the Community
1. Discuss the nutrition situation in the Philippines
2. Identify common nutrition problems in the community
3. Describe the characteristics, signs, and symptoms of
common nutrition problems

Lesson 3 - Healthy Habits for a Healthy Community

1. Discuss the five healthy habits and their importance in
preventing health problems
2. Advocate healthy habits in the community

10 Consumer The learner The learner Lesson 1 – Consumer Concerns about Food and Nutrition
Health understands demonstrates 1. Identify common nutrition myths and misconceptions
concerns of critical thinking 2. Make sound decisions about food and nutrition using
(1st Quarter) consumers when making accurate, reliable, and science-based information
regarding food food and
and nutrition. nutrition- Lesson 2 – Nutrition in the Internet
related 1. Learn how to obtain reliable nutrition related-
decisions. information from the Internet
2. Distinguish credible nutrition related-information from
false, biased, or anecdotal claims
References for Grade 1 Materials

Books:
• Dellova, C., Roxas, M., Velasco, Z., Pataunia, MC. (2009). ABC’s of Nutrition and Diet Therapy for Nursing and Healthcare
Practitioners. Malabon City: Mutya Publishing Inc.
• Food and Nutrition Research Institute. Department of Science and Technology. (2016). Pinggang Pinoy® A Healthy Plate for a
Well Nourished Nation. Guide for Nutrition Professionals. Taguig City, Philippines. FNRI-DOST.

Websites:
• Nestlé. Breakfast. Retrieved from: https://www.nestle.com.au/nhw/nutritionfactsheets/breakfast
• Nestlé. Make mealtimes matter. Retrieved from: https://www.nestle.in/nhw/healthy-living/kids/make-mealtimes-matter

References for Grade 2 Materials

Books:
• Dellova, C., Roxas, M., Velasco, Z., Pataunia, MC. (2009). ABC’s of Nutrition and Diet Therapy for Nursing and Healthcare
Practitioners. Malabon City: Mutya Publishing Inc.
• Food and Nutrition Research Institute. Department of Science and Technology. (2016). Pinggang Pinoy® A Healthy Plate for a
Well Nourished Nation. Guide for Nutrition Professionals. Taguig City, Philippines. FNRI-DOST.

Websites:
• Nestlé. The benefits of physical activity. Retrieved from: https://www.nestle.com.au/nhw/staying-in-shape/benefits-of-physical-
activity
• World Health Organization. (2011). Global Recommendations on Physical Activity for Health 5 to 17 years old. Retrieved from:
http://www.who.int/dietphysicalactivity/publications/physical-activity-recommendations-5-17years.pdf?ua=1

References for Grade 3 Materials

Books:
• Dellova, C., Roxas, M., Velasco, Z., Pataunia, MC. (2009). ABC’s of Nutrition and Diet Therapy for Nursing and Healthcare
Practitioners. Malabon City: Mutya Publishing Inc.
• Food and Nutrition Research Institute. Department of Science and Technology. (2016). Pinggang Pinoy® A Healthy Plate for a
Well Nourished Nation. Guide for Nutrition Professionals. Taguig City, Philippines. FNRI-DOST.
• Food and Nutrition Research Institute. Department of Science and Technology. (2015). Philippine Nutrition Facts and Figures
2013: Food Consumption Survey. FNRI Bldg., DOST Compound, Bicutan, Taguig City, Metro Manila, Philippines.
• Whitney, E., Rolfes, S. (2016). Understanding Nutrition. 14th ed. Belmont, CA: Wadsworth/ Cengage Learning.
Websites:
• Nestlé. Make mealtimes matter. Retrieved from: https://www.nestle.in/nhw/healthy-living/kids/make-mealtimes-matter

Research:
• Denney, L., Agdeppa, I., Capanzana, M., Toledo, M., Donohue, J., Carriquiry, J. (2018). Nutrient Intakes and Food Sources of
Infants, Toddlers, and Young Children are Inadequate: Findings from the National Nutrition Survey 2013. Nutrients. 10, 1730; doi:
10.3390/nu10111730.

References for Grade 4 Materials

Books:
• Dellova, C., Roxas, M., Velasco, Z., Pataunia, MC. (2009). ABC’s of Nutrition and Diet Therapy for Nursing and Healthcare
Practitioners. Malabon City: Mutya Publishing Inc.
• Panlasigui, L., Bayaga C. (2007). Fundamentals of Nutrition: A Laboratory Manual. 1st ed. Quezon City: C&E Publishing.
• Whitney, E., Rolfes, S. (2016). Understanding Nutrition. 14th ed. Belmont, CA: Wadsworth/ Cengage Learning.

Websites:
• Department of Health, Philippines. (2014). Revised Rules and Regulation Governing of Prepackaged Food Products Further
Amending Certain Provisions of Administrative Order No. 88-B s. 2014 or the “Rules and Regulation Governing of Prepackaged
Food Products Distributed in the Philippines”, and For Other Purposes. Retrieved from:
https://ww2.fda.gov.ph/attachments/article/194724/AO2014-0030%20-
%20Revised%20Rules%20and%20Regulation%20Governing%20of%20Prepackaged%20Food%20Product
• McGraffin, P. (n.d.). Improve your nutrition by learning to understand food labels. Retrieved from:
http://www.4elders.org/tips/articles/understanding-food-labels.htm
• Nestlé. (n.d.). How to read a label. Retrieved from: https://www.nestle.com.au/nhw/foodlabelling/how-to-read-a-label
• World Health Organization. (2017). Food safety. Retrieved from: http://www.who.int/news-room/fact-sheets/detail/food-safety

References for Grade 5 Materials

Books:
• Brown, J. (2014). Nutrition through the Life Cycle. 5th ed. MI: Cengage Learning.
• Dellova, C., Roxas, M., Velasco, Z., Pataunia, MC. (2009). ABC’s of Nutrition and Diet Therapy for Nursing and Healthcare
Practitioners. Malabon City: Mutya Publishing Inc.
• Whitney, E., Rolfes, S. (2016). Understanding Nutrition. 14th ed. Belmont, CA: Wadsworth/ Cengage Learning.
Websites:
• Center for Disease Control and Prevention. Measuring Physical Activity Intensity. Retrieved from:
https://www.cdc.gov/physicalactivity/basics/measuring/index.html
• Dowshen, S. (2015). Kids Health. All About Puberty. Retrieved from: https://kidshealth.org/en/kids/puberty.html
• Herman, J. Is too much screen time bad for kids? Retrieved from: https://www.allaboutvision.com/parents/screen-time-for-
kids.htm
• Nestlé. Ten Healthy Eating Tips for Kids. Retrieved from: https://www.nestle-ea.com/en/nhw/nhw/ten-healthy-eating-tips-for-
kids
• Nestlé. Healthy Active Kids. A healthy tomorrow for today’s children. Retrieved from: https://www.nestle.com.au/asset-
library/documents/healthy-active-kids-booklet.pdf

References for Grade 6 Materials

Books:
• Dellova, C., Roxas, M., Velasco, Z., Pataunia, MC. (2009). ABC’s of Nutrition and Diet Therapy for Nursing and Healthcare
Practitioners. Malabon City: Mutya Publishing Inc.
• Food and Nutrition Research Institute. Department of Science and Technology. (2016). Pinggang Pinoy® A Healthy Plate for a
Well Nourished Nation. Guide for Nutrition Professionals. Taguig City, Philippines. FNRI-DOST.
• Whitney, E., Rolfes, S. (2016). Understanding Nutrition. 14th ed. Belmont, CA: Wadsworth/ Cengage Learning.

Websites:
• Mother and Child Nutrition. (2017). Malnutrition. Retrieved from: http://motherchildnutrition.org/malnutrition/about-
malnutrition/anthropometric-definitions-of-malnutrition.html
• Nestlé. Importance of Family Meal Time. Retrieved from: https://www.nestlewellness.co.za/importance-of-family-meal-time-2/

References for Grade 7 Materials

Books:
• Dellova, C., Roxas, M., Velasco, Z., Pataunia, MC. (2009). ABC’s of Nutrition and Diet Therapy for Nursing and Healthcare
Practitioners. Malabon City: Mutya Publishing Inc.
• Food and Nutrition Research Institute. Department of Science and Technology. (2016). Pinggang Pinoy® A Healthy Plate for a
Well Nourished Nation. Guide for Nutrition Professionals. Taguig City, Philippines. FNRI-DOST.
• Food and Nutrition Research Institute – Department of Science and Technology. (2015). Philippine Food Facts and Figures:
Biochemical Survey. FNRI Bldg., DOST Complex. Bicutan, Taguig City, Metro Manila, Philippines. 2nd edition.
• McGuire, M., Beerman, K. (2011). Nutritional Sciences: From Fundamentals to Food. 2nd edition. Belmont, CA: Wadsworth
Cengage Learning.
Websites:
• Nestlé. Adolescent food habits. Retrieved from: https://www.nestle.com.au/nhw/nutrition-for-
everyone/familylife/adolescentfoodhabits
• Raising children. (n.d). Social and emotional changes: 9-15 years old. Retrieved from: https://raisingchildren.net.au/pre-
teens/development/social-emotional-development/social-emotional-changes-9-15-years#social-changes-in-adolescence-nav-
title

Research:
• Denney, L., Agdeppa, I., Capanzana, M., Toledo, M., Donohue, J., Carriquiry, J. (2018). Nutrient Intakes and Food Sources of
Infants, Toddlers, and Young Children are Inadequate: Findings from the National Nutrition Survey 2013. Nutrients. 10, 1730; doi:
10.3390/nu10111730.

References for Grade 8 Materials

Books / Journals:
• Dellova, C., Roxas, M., Velasco, Z., Pataunia, MC. (2009). ABC’s of Nutrition and Diet Therapy for Nursing and Healthcare
Practitioners. Malabon City: Mutya Publishing Inc.
• Food and Nutrition Research Institute. Department of Science and Technology. (2016). Pinggang Pinoy® A Healthy Plate for a
Well Nourished Nation. Guide for Nutrition Professionals. Taguig City, Philippines. FNRI-DOST.
• McGuire, M., Beerman, K. (2011). Nutritional Sciences: From Fundamentals to Food. 2nd edition. Belmont, CA: Wadsworth
Cengage Learning.
• Professional Associations for Physical Activity. (2010). Physical Activity in the Prevention and Treatment of Disease. 2nd ed.
Sweden: Swedish National Institute of Public Health.
• Soyano, A., Gomez, M. (1999). Role of iron in immunity and its relation with infections. Arch Latinoam Nutr. 49(3 Suppl 2):40S-
46S.

Websites:
• Baker, J. (2012). Disease Prevention and Healthy Lifestyles: Three levels of Health Promotion/Disease Prevention. Retrieved
from: https://courses.lumenlearning.com/diseaseprevention/chapter/three-levels-of-health-promotiondisease-prevention/
• Department of Health. (2014). Morbidity. Retrieved from: https://www.doh.gov.ph/morbidity
• Department of Health. (2013). Mortality. Retrieved from: https://www.doh.gov.ph/mortality
• OpenStax College Microbiology. (2016). Microbiology: Microbial Mechanisms of Pathogenicity. Retrieved from:
https://courses.lumenlearning.com/microbiology/chapter/characteristics-of-infectious-disease/
• Philippine Statistics Authority. (2016). Deaths in the Philippines, 2016. Retrieved from: https://psa.gov.ph/content/deaths-
philippines-2016
• San Francisco Department of Public Health. Healthy Habits. Retrieved from: https://www.sfcdcp.org/communicable-
disease/healthy-habits/#1511206262300-f4204a92-9a95
• Ursoniu, S. Primordial prevention. Retrieved from: http://www.pitt.edu/~super7/10011-11001/10701.ppt
• Wolfram, T. (2017). Protect Your Health with Immune-Boosting Nutrition. Retrieved from:
https://www.eatright.org/health/wellness/preventing-illness/protect-your-health-with-immune-boosting-nutrition
References for Grade 9 Materials

Books:
• Boyle, A., Holben, D. (2010). Community Nutrition in Action: An Entrepreneurial Approach, 5th edition. Cengage.
• Claudio, V., et al. (2010). Basic Nutrition for Filipinos. 5th ed. Manila: Merriam-Webster Bookstore.
• Food and Nutrition Research Institute. Department of Science and Technology. (2016). Pinggang Pinoy® A Healthy Plate for a
Well Nourished Nation. Guide for Nutrition Professionals. Taguig City, Philippines. FNRI-DOST.
• Howard, G., et al. (2002). Healthy Villages. A guide for communities and community health workers. World Health Organization:
Geneva.
• Rolfes, S., Pinna, K., Whitney, E. (2012). Understanding Normal and Clinical Nutrition. 9th ed, Calfornia: Wadsworth Cengage
Learning.

Websites:
• Baker, J. (2012). Disease Prevention and Healthy Lifestyles: Three levels of Health Promotion/Disease Prevention. Retrieved
from: https://courses.lumenlearning.com/diseaseprevention/chapter/three-levels-of-health-promotiondisease-prevention/
• Department of Health. (2014). Morbidity. Retrieved from: https://www.doh.gov.ph/morbidity
• Department of Health. (2013). Mortality. Retrieved from: https://www.doh.gov.ph/mortality
• Nestlé. Make mealtimes matter. Retrieved from: https://www.nestle.in/nhw/healthy-living/kids/make-mealtimes-matter
• Ursoniu, S. Primordial prevention. Retrieved from: http://www.pitt.edu/~super7/10011-11001/10701.ppt
• World Health Organization. (2014). Basic Documents. Retrieved from: http://apps.who.int/gb/bd
• World Health Organization. (2011). Global Recommendations on Physical Activity for Health 5 to 17 years old. Retrieved from:
http://www.who.int/dietphysicalactivity/publications/physical-activity-recommendations-5-17years.pdf?ua=1
Research:
• Denney, L., Agdeppa, I., Capanzana, M., Toledo, M., Donohue, J., Carriquiry, J. (2018). Nutrient Intakes and Food Sources of
Infants, Toddlers, and Young Children are Inadequate: Findings from the National Nutrition Survey 2013. Nutrients. 10, 1730; doi:
10.3390/nu10111730.

References for Grade 10 Materials

Textbooks:
• Claudio, V., et al. (2010). Basic Nutrition for Filipinos. 5th ed. Manila: Merriam-Webster Bookstore.
• Panlasigui, L., Bayaga, C. (2007). Fundamentals of Nutrition: A Laboratory Manual. Quezon City: C&E Publishing, Inc.
• Rolfes, S., Pinna, K., Whitney, E. (2012). Understanding Normal and Clinical Nutrition. 9th ed, Calfornia: Wadsworth Cengage
Learning.
Research:
• Elgar FJ, et al. (2014). Cyberbullying victimization and mental health in adolescents and the moderating role of family dinners.
JAMA Pediatr. 168, 1015-22.
• Kim YS, et al. (2013). Relationship between family meals and depressive symptoms in children. Korean J Fam Med. 34(3), 206–
12.

Website:
• Nestlé. Nutrition Myths Busted. Retrieved from: https://www.nestle.in/nhw/faqs/nutrition-myths-busted