To
HELE 6
Checking of
Attendance
Bring out your
notebook in HELE
Copy the
Curriculum Map
Curriculum Map – 3rd Quarterly
Lesson 1:
Food for Good Health and Personal Appearance
Lesson 2: Recycling Leftover Food
Lesson 3: Food Preservation
Lesson 4: Importance of Agriculture/Ornamental Gardening
Lesson 5: Vegetable Gardening
Lesson 6: Planting Trees
Nutrients
Nutrients are classified as follows:
1. Carbohydrates provides energy and supply
more than one – half of the calories in a
balanced diet for a healthy person. They
are classified as starch and sugar.
Examples: Rice, noodles, other cereals,
potatoes, jam and jelly.
Nutrients
Nutrients are classified as follows:
2. Fats give heat and highly concentrated
energy to the body.
Examples: Lard, butter, margarine and
mayonnaise
Nutrients
Nutrients are classified as follows:
3. Protein supplies the body with the materials
for the growth of new tissues and the repair of
old ones.
Examples: Animal meat. Poultry, fish, legumes
and nuts.
Nutrients
Nutrients are classified as follows:
4. Vitamins are regulative and protective
substances found in small quantities in food.
They promote growth, give strength, and
protect the body from diseases. Vitamins act
as catalysts in various activities of the body.
Nutrients
Nutrients are classified as follows:
5. Minerals are essentials constituents of the
hard and soft tissues of body fluids. They assist
in regulating body processes.
Example: Calcium, chlorine, cobalt, copper,
iodine, iron. Meat, vegetables and fruits
Nutrients
Nutrients are classified as follows:
6. Water, now considered a nutrient, is very
important because it carries other nutrients to
all parts of the body and carries waste
products away. It helps regulate body
temperature and aids in digestion when intake
of water comes from drinking plain water,
coffee, tea, and fruit juices.
Planning Meals
Meal planning is very important. If your meals are
carefully planned, you can achieve the following
1. Nutritionally
adequate meals that
meet the needs and
requirements of family
members.
Meal planning is very important. If your meals are
carefully planned, you can achieve the following
2. Maximum use of
available resources, like
money, food supplies,
fuel, tools and equipment
as well as time and
energy.
Meal planning is very important. If your meals are
carefully planned, you can achieve the following
3. A reasonable and
economical budget;
Meal planning is very important. If your meals are
carefully planned, you can achieve the following
4. A shared responsibility
among family members
which can be enjoyable
and satisfying.
When you plan meals, the following points must
be considered.
1. Plan menus to save
time and effort.
2. Plan within the family’s
budget for food.
When you plan meals, the following points must
be considered.
3. Consider the family’s
food needs, nutritive
requirements, and
preferences.
When you plan meals, the following points must
be considered.
4. Vary the menus and
introduce new dishes to
perk up the family
appetite and enjoyment
of meals.
When you plan meals, the following points must
be considered.
5. Plan simple but
attractive menus.
6. Reuse leftover food for
the next meal.
When you plan meals, the following points must
be considered.
7. Plan special dishes on
weekends or when you
have enough time for
food preparation.
When you plan meals, the following points must
be considered.
8. Try new methods of
cooking but consider the
availability of kitchen
utensils, tools and
equipment.
When you plan meals, the following points must
be considered.
9. Write and save your
meal plan for future use.
Menu Pattern
Breakfast
Fruit
Protein Dish
Cereal or Bread
Beverage
Sample Menu
Breakfast
Papaya
Daing na Bangus
Sinangag
Coffee, chocolate or
juice
Menu Pattern
Sample Menu
Lunch
Lunch
Soup
Protein
Nilagang baka
Vegetable dish
Rice
Cereal
Banana
Dessert
Menu Pattern
Sample Menu
Supper/Dinner
Lunch
Soup dish
Cream of corn soup
Protein dish
Rellenong Bangus
Vegetable Dish
Chop suey
Cereal
Rice
Fruit
Ripe Mango
Menu Pattern
Sample Menu
Supper/Dinner
Lunch
Soup dish
Cream of corn soup
Protein dish
Rellenong Bangus
Vegetable Dish
Chop suey
Cereal
Rice
Fruit
Ripe Mango
Answer your
seatwork on your LMS
REMINDER: HELE 6
Study the lesson on
page 91.
Study the
Recommended
Menus for Special
Occasions on pages
92 -103
Create a meal
planning with the
given format
uploaded on your
LMS.
Due date: January 7,
2022, 5pm