Nutrition Module 10

Technology and Livelihood education
Learning Module
CAREGIVING
Grade 10
SELF -LEARNING MODULE
Week 1
QUARTER I
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Overview
Every person valued their lives because it is very important. By eating the right
food and the right amount helps us to be strong and healthy physically, mentally,
emotionally and spiritually. We can live longer by having good nutrition and with the
absence of diseases. Therefore, good nutrition is very important. Food gives us
energy to carry our everyday work, it also builds our muscles and keeps us free from
diseases. By eating together, the family members bonded with each other.
Objectives:
At the end of the lesson, students are expected to:
 Introduce basic nutrition;

 Identify Food Pyramid of Nutrition
 Describe the Benefits of Physical Activity;
 Identify Nutrition Measures to Prevent Diseases.
Pre-Test
TRUE OR FALSE
Direction: Read the statement below. Write TRUE if the statement is correct and FALSE if
the statement is in correct.
______1. In preparing diet for the sick person, always bear in mind that he needs a simple,
easily digestible food.
______2. A person has a good taste on food to be served.
______3. Dietary requirements vary at different stages of life.
______4. Fruits and juices will help a lot in regaining the lost appetite of the sick ones.
______5. Time is a very important factor in feeding the sick
______6. Every individual, have the same required calorie.
______7. Sources of Carbohydrates always do not have protein contents.
______8.Carbohydrates can be used as a protein sparer.
______9. One source of protein is sprouted mongo.
_____10. Amino acid is the building block of protein.
Test II. Multiple Choice
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Direction : Choose the letter of the correct answer that best described in the statement.
1. Is the period when a child is not over two years of age
a. Infant b. adult c. teenager d. pregnant and lactating mother
2. This is the period when rapid growth, mental changes and emotional development is
fast.
3. This is the period that an individual tends to be independent in terms of his food
choices.
4. It is the period that needs high nutritional requirement because of the rapid buildup of
the fetus in the womb.
5. The FNRI recommends that at this stage, one has to eat four and a half to six
servings of rice, rice products, corn, or bread.
6. It is a statement that can best describe vitamins.
a. It cannot be synthesized by the body c. it supplies energy to the body
b. It is a macro nutrient d. it requires energy to be formed
7. This food is a rich source of vitamin A
a. Liver b. bread c. broccoli d. apricot
8. It is an important function of vitamin A in the human body
a. Helps with blood clotting c. helps maintain eyesight
b. Acts as an anticoagulant d. prevents osteoporosis
9. A deficiency in vitamin A in the body may result to:
a. Bile obstruction c. color blindness
b. Rapid breakdown of cell membrane d. night blindness
10. An excellent natural food source of vitamin D is
a. Oily fish b. wheat germ oil c. mineral oil d. margarine
11. There are foods that are commonly fortified with vitamin D
a. Cereals and macaroni products c. flour and salt
b. Milk and margarine d. vegetable oil
12. The function of the folic acid id to prevent
a. Birth defects of the brain c. disease of the 4 D’s( Diarrhea, dermatitis,
dementia and death
b. Visual disturbances d. dry, cracked lips
13. Vitamin D is sometimes called Sunshine Vitamins because:
a. The initial stage of synthesis occurs I the skin when exposed to sunlight
b. The sunlight stimulates the synthesis of vitamin D in foods
c. The vitamin is degraded when exposed to sunlight
d. It is the natural form of bright yellow in appearance
14. A deficiency of vitamin D in growing children will result in the malformation o skeletal
tissues such as:
a. Muscle diseases b. bone diseases c. joint disorder d. disease of the
growing bone
15. The fat soluble vitamin that is responsible for the synthesis of blood clotting factor in
the liver is:
a. Vitamin A b. Vitamin D c. Vitamin E d. Vitamin K
INTRODUCTION: BASIC NUTRITION
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In order for the grade 10 students of Caregiving to prepare hot and cold meals, it is
important that they must learn first the basic nutrition to be aware of the basic nutrients they
can get out of their prepared foods.
Eating the right food is important to all of us. Having knowledge of good nutrition
helps us strengthen and condition the body. Foods gives us energy to carry our daily
activities. Good nutrition can also build our body tissues and and also repair worn out
tissues.
Each nutrient comes from many and different sources. It does not matter which
sources you get the nutrients as long as you get sufficient supply. A person who is unable to
get the necessary supply can take supplement.
Dietary requirements vary at different stages of life. Children needs more protein and
calories than older persons need, but older persons need more of other nutrients.
All foods have been divided into basic food groups. The food groups are presented in
pyramids that indicates the recommended daily servings of each group. If you eat the correct
number of serving from each food group, you will get the correct amount of each nutrient.
Food Pyramid
A. Bread, Cereal, Rice, and Pasta

- These foods contribute complex carbohydrates and fiber plus riboflavin, thiamin,
niacin, iron, protein, magnesium and other nutrients.
- Serving = 1 slice bread, ½ cup cooked cereals, rice or pasta, 1 oz ready to eat
cereals, 3-4 or small or 2 big crackers
B. 1 .vegetables
- These contribute fiber, vitamin A, vitamin C , folate , potassium and magnesium
- 3-5 serving per day ( use dark leafy vegetables , legumes/dried beans several
times a week
- Serving = ½ cup cooked or raw vegetables ; 1 cup leafy vegetables, ½ cup
cooked legumes , ¾ cup vegetables juice
2. Fruits
- These foods contribute fiber, vitamin A, vitamin C and potassium
-Serving = typical portion.
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C.1) Meat, poultry, fish, dry beans, eggs, and nuts
- these foods contribute protein , phosphorous , vitamin B6 ,B12,ZINC , magnesium ,
iron, niacin and thiamin
- serving = 2 to 3 oz lean, cooked meat , poultry , fish (total 5-7 oz/day )1 egg , ½
cup cooked legumes , 2tbsp peanut butter .
2) milk , yogurt ,and cheese
- These foods contribute calcium , riboflavin , protein, vitamin B12 , vitamin D and
vitamin A
- 3 servings/day for teenagers , young adult , pregnant/lactating teenagers women and
women past menopause
- 4 servings/day for pregnant/lactating teenagers
- Serving ; 1 c milk/yogurt , 2 oz processed cheese food and 1 ½ oz cheese
d. fats ,oils and sweets
- Foods contribute sugar, fats , alcohol , vitamin e and food energy (calories)
Consumption should be limited

PHYSICAL ACTIVITIES
The dietary guidelines suggest balancing calories intake and output to achieve the
ideal body weight. A 1996 SURGEON general’s report observes that 30 minutes of
cumulative physical activities each day brings benefits and that tho activity need not
involve sports.
Figure 2; PHYSICAL ACTIVITY PYRAMID
Set limits on these
- watching tv , movies and videos , doing computer

activities , lying down , sitting still
-
Do these 2-4 / weeks
a. Leisure activities [sports,dancing, biking ,etc
b. Work out activities [flexibility ,endurance ,etc
Do these each day

A] vigorous chores [ scrub floors , walks to shops etc
B] ways to be active [use stairs,take fitness class.
NUTRITION AND EXERCISE

A person’s daily food choices can powerfully influence long term health but in truth the
combination of nutrition physical activities is more powerful.Only one third of the population
manages to get enough physical activities each week to support health. The rest of us are
missing one of the most powerful modulators of known health problems.
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BENEFITS OF PHYSICAL ACTIVITIES ARE AS FOLLOWS
 Reduced risk of cardiovascular disease

 Reduced risk of some types of cancer
 Improved mental outlook and lessened likelihood depression
 Improved mental functioning
 Felling of vigor
 Felling of belonging – fun and companionship of sports
 Strong Self-image and self confidence
 Reduced body fatness and increased lean tissues
 Greater bone density thus lessened risk or reduced severity of bone disease later in
life
 Sound, beneficial sleep
 Youthful appearance , healthy skin and improved muscle tone
 Faster wound healing
 Improved elimination of menstrual cramping
 Improved resistance to colds ad infections
Nutrition Measures to Prevent Diseases
1. Adequate intake of essential nutrients, especially protein and energy from food helps
prevent:
a. Pregnancy
- Low birth weight - poor resistance to diseases
- Some forms of birth defects - some forms of mental and physical retardation
b. Infancy and childhood
- Growth deficits - poor resistance to disease
c. In adulthood and old Age
- Poor resistance to infectious disease – susceptibility to some forms of Cancer
2. Moderate intake of energy from food helps prevent
- Obesity and related diseases such as diabetes and hypertension
3. Moderate of fats intake prevents
- Susceptibility to obesity , cancer and atherosclerosis
4. Adequate fiber intake prevents
- Digestive malfunctions such as constipation and diverticulitis and possibly some
cancer
- Susceptibility to heart diseases
5. Moderation in sugar intake prevents
- Dental carries
6. Moderation in alcohol intake prevents
- Liver diseases - malnutrition – sudden death from heart failure
Prepared by: Pamela T. Manayon
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10
Learning Module
CAREGIVING
Grade 10
Week 2
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Nutrients in Food
Elements in the Six Classed of Nutrients
Carbon Oxygen Hydrogen Nitrogen Minerals

Water / /
Carbohydrate / / /
s
Fats / / /
Protein / / / /
Vitamins / / /
Minerals /
Calorie Value of Nutrients:

Carbohydrates - 4 calories/ gram Fat- 9 calories/ gram Protein-4 calories/gram
LESSON 1. BASIC FOOD COMPONENTS
Learning Outcome 1 . INTRODUCTION TO BASIC NUTRITION

Objectives: At the end of the session, you are expected to:
1. Define and classify Carbohydrates.
2. Name the role of Carbohydrates as the principal source of the body energy.
3. Effects of oversupply and under supply of Carbohydrates.
4. Define and classify Fats.
5. Effects of fats in people’s health.
6. Define what is protein.
7. Identify the role of protein in the body.
8. Identify the Major and the Trace Minerals in the body
9. Identify the functions and sources of Minerals
Activity 1: THE NUTRITION AND YOU

Direction : Check your prior knowledge about Nutrition. Fill in the column of food you
are familiar with and then describe it by answering the questions in the column.
Categories Food 1___________ Food2____________ Food 3___________

1. What does it
taste like
2. What does it look
like
3. What are the
ingredients
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4. What food
groups does it
belongs to( Go,
Grow, Glow)
5. Why is this food
popular
CARBOHYDRATES (C6H12O6)
- is a substance compose of Carbon, Hydrogen and Oxygen. It supplies the body with
the energy it needs to function. The Central Nervous System especially the brain and
the nerve cells relies exclusively on glucose and other simple carbohydrates for
energy. Protein and fat can be burned for energy by other cells but the body uses
carbohydrates first because it is the most efficient energy source. If there is not
enough carbohydrates for energy, the body can burn either fat or protein, but this is
not desirable. When fat is burned for energy without any carbohydrates present the
process is incomplete. I will result in the production of ketone bodies, which starts to
accumulate in the blood. An excessive level of ketone bodies, can cause the blood to
become too acidic (Ketosis).Ketosis can cause dehydration and eventually leads to
a fatal coma.
- About 100 grams of Carbohydrates is needed daily to spare protein from being
burned for fuel to prevent ketosis and to provide glucose to central nervous system.
SOURCES:
- Carbohydrate is found almost exclusively in plant foods such as fruits, vegetables,
peas and beans.
- Milk and milk products are the only food derived from animals that contain significant
amount of carbohydrates.
- Carbohydrate also form the structural component of cell walls of plants and tissues
and organs of animals
The 3 Classifications of Carbohydrates

a) Monosaccharides- simple sugar
b) Disaccharides- compound sugar
c) Polysaccharides- complex sugar
MONOSACCHARIDES
- Monosaccharides are the building blocks of the carbohydrate and the simplest form
of sugar.
Most important Monosaccharides
A. Glucose
- It is known as blood dextrose/ blood sugar
- It requires no digestion it can be injected directly into the body.
- It is the most widely distributed sugar found mostly in the plants and in the blood of
animals, normally human blood contains about 100 mg of glucose per 100 ml.
- It is white crystalline solid and is soluble in water
- It is a primary source of energy in the cell.
- Diseases, hormone imbalances, diet, physical activities and other factors change the
glucose concentration in the blood.
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- If a person has high concentration of blood glucose the person is hyperglycemic.
The body is unable to regulate properly the blood glucose concentration because of
the inability to produce the hormone insulin.
- Hypoglycemia is exactly the opposite of hyperglycemia. Blood glucose
concentrations are usually less than 50 mg/100 ml. Symptoms of hypoglycemia
includes sweating, nausea, and dizziness. Hypoglycemia is treated by regulating the
dietary intake of carbohydrates.
B. Fructose
- it is the sweetest of all sugars
- it is known as fruit sugar because the sweetness of many fruits is due to its presence.
- The liver can convert fructose to glucose.
- Fructose is sometimes use as a source substitute to diabetic or other people who
want to reduce their sucrose intake. Since fructose is sweeter than sucrose, less
fructose is needed to sweeten food, which results in decrease calorie and sugar
intake.
- It has same food value as glucose. The live converts fructose to glucose.
C. Galactose
Galactose is found as a constituent of lactose, the sugar in milk.
- Galactose is not normally found in nature in large quantities and it is less sweet than
glucose it occurs as a part of complex molecules in pectin.
- In the animal body galactose is found in the brain and nervous tissue in the form of
glycolipids but they are in found in the general circulation of the blood
- Liver converts galactose to glucose
- Galactosemia is a genetic disease in which one of the required enzymes to convert
to glucose is absent. If not treated , infants to suffer from galactosemia become
mentally retarded
DISACCHARIDES
DISSACCHARIDES are a group of compound sugars composed of two monosaccharides
linked together through a glycosidic bond with the loss of water
MOST IMPORTANT DISACCHRIDES
A. Maltose
- Also known as malt sugar because of is use in alcohol production through the
process of Fermentation- this sugar is converted into ethanol by the yeast cells in
the absence of oxygen.
- In nature it is found as a constituent of starch and glycogen.
- Maltose is hydrolyzed into two molecules by the enzymes maltase, which is found in
the intestinal juice.
- Glucose + Glucose = Maltose
B. Lactose
- Lactose is sometimes referred to as milk sugar
- It is least soluble and the least sweet of the sugars
- It is found in cows milk which is about 4% .In the normal body lactose Is synthesized
in the mammary gland,it is composed of 7% to 8% . In human milk.
- Glucose + galactose = Lactose
- Lactose is the only sugar in the milk and does not occur elsewhere.
- Lactose is an essential food in the diet of an infant to furnish galactose needed in the
formation of galactolipids or cerebrosides present in the brain and nerve tissues.
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Lactose digest more slowly than sucrose and maltose. It is the least fermentable of
the sugar and it is ideal as a component in milk.
- Lactose intolerance is a condition where a person has the inability to digest right
amount of lactose in the body
- Lactase is an enzyme that hydrolyzes lactose.
C. Sucrose
- Is commonly called as sugarcane or table sugar.
- Sucrose can be found in sugarcanes, sugar beets, and maple sugar
- Sucrose is widely distributed in nature and is universally used highly soluble in water.
- It is used in sweetening foods in making candies, cakes and other types of sweets.
POLYSACCHARIDES
Polysaccharides are sugar complex carbohydrates with high molecular weight composed of
many monosaccharides units combined through the loss of molecules of water.
Most important polysaccharides
a. Starch
 Starch is sometimes called amylum the most important form of carbohydrates
in the diet .it is a major form of food storage in plants.
 Source of starch are cereals, grains, beans, peas, and tubers such as potatoes.
green fruits such as apples and banana contains as much just starch as , wheat
, bread , and pasta
 Starch occurs in plants in the form of granule.
b. Dextrin
 The dextrin is a group of glucose polysaccharides which are intermediate
products in the hydrolysis of starch to maltose
 It is soluble in water
 Dextrin is also added to give smoothness to the product.
c. Glycogen
 Glycogen is also known as animal starch.
 It is a glucose polysaccharides found in animal tissue, and it is the storage of
polysaccharides of animals.
 The liver and muscles are the major depots of glycogen .the sweetness of liver
can be attribute to glycogen .there is some evidence that extensive exercise
and high carbohydrates diet can increase the reserve of glycogen in the
muscles, and thus may help marathoners works their muscles, somewhat
longer and harder than others .but for most of us, carbohydrates leads to
increase depots of fats.
 Glycogen can also be found in oyster and scallops .Because of high content of
glycogen in the liver and oyster they are usually restricted in the diet of
diabetics.the glycogen in the liver is used up rapid In emotional reactions like
fear and anger and in excessive exercise.
D. Cellulose/Dietary Fiber
- Is found in the cell walls and woody fibers of all plants where it is form as a skeletal
structure
- It is compose of glucose. It has no food value for man because humans do not have
the enzymes to digest cellulose unlike animals.
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- The consumption of soluble and insoluble fiber makes the elimination of waste much
easier. Since fiber is both indigestible and as attractant o water stools become large
and soft.
- Diabetes can also benefit from consuming a regular amount of dietary fiber once I the
intestine it slows down absorption of glucose to prevent a sudden increase in blood
levels.
- A relatively high fiber will also decrease the absorption of cholesterol.

- High fiber/ high cellulose vegetables, foods are the healthiest choices for human
nutrition and intake of these food is associated with lowered incidence of
hypertension, cancer, arthritis , diabetes etc..
- Sources include lettuce, banana, squash, cereals, grains, tomatoes,potatos, rice
fruits, vegetables and many others.
Food Sources of Carbohydrates
Most commonly, carbohydrates are supplied by sugars, grains, starchy
vegetable and dried legumes. Milk are also source of carbohydrates.
Functions of Carbohydrates
1. Chief source of energy-
Although there are other nutrients which supply the body with energy, like
protein, and fats, carbohydrates are considered as the main source of energy. Of
the energy foods, carbohydrates are the cheapest and most widely distributed
source of energy.
2. Protein sparer-
Protein also supplies us with energy aside from building and repairing body
tissues. Thus, it must be saved or spared by adequately supplying carbohydrates
in your boy. If carbohydrates and fats are inadequately supplied, protein cannot
perform its main function properly, as it will be metabolized to provide heat and
energy.
3. Regulator of fat metabolism
Carbohydrate is not only a protein sparer but a fat sparer goo. If carbohydrates is
not adequately supplied, the metabolism of fat is so fast that the body cannot
tolerate it. Ketone bodies are then formed and acidosis occurs.
4. Storage form of energy as Glycogen
Glycogen is the reserve glucose in your liver and muscle tissues which is being
used if your body needs when the supply of carbohydrates are depleted.
5. Regulator of intestinal Peristalsis and Excretion
The indigestible carbohydrates, cellulose and hemicellulose provide bulk in the
intestinal tract. The daily inclusion of carbohydrates which are called fiber or
roughage will help ease regular bowel movement since they act as broom in the
stomach. This result in a healthy digestive system.
Effects of Oversupply and undersupply of carbohydrates
Inadequate / deficient carbohydrates intake also produces undesirable effects like
loss of appetite and lack of energy for performing activities. In severe cases where famine
and prolonged starvation have occurred, protein energy malnutrition is a serious
manifestation of multiple nutrient deficiencies. One of which is carbohydrates deficiency.
Some alarming signs of malnutrition are decrease blood sugar level, loss of weight and
starvation, retarded growth of infants and children.
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Diabetes and Hypoglycemia
Some people have physical condition that their liver cannot secrete insulin in their
body or they do not have enough insulin to help in the digestion of food and unable to handle
carbohydrates normally.
An increase blood sugar in the body is what we call Diabetes while the low blood
sugar in our body is what we call Hypoglycemia.
DIABETES
This is a chronic disease characterized by elevated blood glucose concentration.
Complications are common such as blindness, heart and kidney diseases which can cause
death. It is usually hereditary.
A. Type 1: Diabetes or Insulin Dependent/diabetes Mellitus
* It is less common disease, but it is the leading chronic disease of children and young
adults.
* There is no insulin production because the person’s immune system attacks the cells of
pancreas thus preventing the insulin production.
* Insulin is a hormone produced by the Beta Cells of the Islet of Langerhans in the pancreas
which act as a vehicle of sugar to enter cells and produce energy.
* Person with type 1 diabetes usually receive insulin injection
B. Type 2: Diabetes or Non-Insulin Dependent
* It is an Acquired type of diabetes that usually occurs late in life.
* People with type 2 diabetes produces normal level of insulin, but the bodies are resistant to
insulin. Thus sugar is not converted to energy and stays only I the blood.
* Most elderly people decreased its functions in the body usually requires external insulin
HYPOGLYCEMIA
*These refers to a very low blood glucose in the body.
*symptoms are: fatigue, weakness, confusion, dizziness, irritability, rapid heartbeat, anxiety,
sweating, trembling, hunger and headache.
* People should eat meal on time. They should also eat a balanced meal to hold blood sugar
steady.
Recommended Dietary Allowance of Carbohydrates
There is no Recommended Dietary Allowance (RDA) for Carbohydrates, but one should
supply his body with nutrients. About 50% to 60% of our caloric requirement comes from
carbohydrates. By the following guide (Your Guide to Nutrition) we will be assured of
adequate carbohydrate needs. To use this guide, check the foods you serve each day
against the food listed.
RICE AND OTHER STARCH FOODS
Home Management and Basic Technology
Average Daily Requirement for an adult
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Rice ____________________________________________4 ½- 7 cups cooked
Or corn___________________________________51/2 – 8 ¾ cups cooked
Or rootcrop______________________________________1 small
Or rice corn mix___________________________________4 1/3 - 7 cups, cooked
And sugar_______________________________________5 to 9 teaspoons
- Rice - ube - bread - bijon and other noodles

- Corn - gabi - pinipig - suman
One cup of cooked rice (160 gm) – 4 slices of Bread ( about 17 grams each)
- 5 pieces pandisal small about 15 grams each

- 1 cup cooked camote 160 grams
These are your main sources of energy for body activities and body heat. Working
adults engaged in heavy manual labor such as farming, carpentry, etc. should have
additional serving.
- To keep with their activities, adolescents also need additional serving.
ACTIVITY 2. Carbohydrates in the Body

Direction: Below are 5 balloons. Filling each balloon with deficiency symptoms due to
lack of carbohydrates in the body.
Carbohydrates Deficiency
ACTIVITY 3. Interview
Interview at least 5 member of your family regarding their carbohydrates intake.
Name Sources of Amount of Remarks Recommendations

Carbohydrates Intake per gram ( Inadequate,
adequate or
excessive)
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LET’S SEE WHAT YOU KNOW
Direction: Choose the letter that is best describe in the statement.
1. Carbohydrate is composed of these substances.
a. Calcium, Hydrogen, Oxygen c. Carbon, Potassium, Oxygen
b. Oxygen, Carbon, Hydrogen d. Calcium, Potassium, Oxygen
2. Glycogen is also known as this term.
a. Malt sugar c. high fiber
b. Animal starch d. glycosidic
3. Fructose is the sweetest among all its forms.
a. Sugar c. enzyme
b. Milk d. molecules
4. Liver converts galactose to this substance
a. Maltose c. sucrose
b. Lactose d. glucose
5. Cellulose is composed of this substances
a. Glycogen c. glucose
b. Dextrin d. sucrose
Fats
Fats are the body’s chief storage form for the excess energy from food eaten. The
storage of fat is a valuable survival mechanism for people who must live a feast or famine
existence. Stored during times of plenty, fats enables them to remain alive during times of
famine. Fats provide most of the energy needed to perform much of the body’s work,
especially muscular work.
Fats serve many purposes in the body. Pad of fats surrounding the vital organs serve
as a shock absorbers. The fat blanket under the skin also insulates the body from extreme of
temperature, thus assisting with internal climate control.
Some essential nutrients are soluble in fat, and therefore are found mainly in foods
that contain fat and ae absorbed most efficiently from them. These nutrients are the fat
soluble vitamins A, D,E, and K. Other essential nutrients, such as essential fatty acids,
constitute parts of fats themselves.
Effects of Fats on People’s Health
High dietary intakes are associated with serious disease. Obesity carries serious risk
to health. People who likely to eat high fat diets wil exceed their energy needs. This makes
them gain weight.
A person who chooses a diet too high in certain fats may be inviting the risk of heart
and artery diseases. The person who eats high fat diet also incurs a greater than average
risk of developing some forms of cancer.
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The most important in checking for CVD is blood cholesterol. A person’s blood
cholesterol concentration is considered to be a predictor that a person’s likelihood of
suffering a fatal heart attack or stroke. The higher the cholesterol, the earlier the episode is
expected to occur. Blood cholesterol is one of the tree major risk factors of CVD.
SIGNIFICANCE OF HIGH DENSITY LIPOPROTEINS (HDL) and LOW DENSITY
LIPOPROTEINS (LDL)
Cholesterol in foods somewhat contributes to cholesterol in the blood. Excesses of
food cholesterol should be avoided. When a person high blood cholesterol signifies a risk of
heart diseases it because the cholesterol which is carried in low density lipoprotein (LDL) is
travelling to body tissues to be deposited there. If a person has high blood cholesterol in high
density lipoprotein that is cause for celebration, not for concern because it helps eliminate
unwanted cholesterol.
Elevated LDL forecast heart and artery disease, elevated HDL signifies a low disease
risk the rule of thumb is that a minimum of 35 mg HDL/ deciliter of blood is associated with
low risk heart attack. Antioxidants such as vitamin C and E slow down LDL oxidation
attaches itself to arterial pathways and caused clogs in the
People can take step to raise HDL levels through exercise, a key weapon with wide
sweeping results in the fight against heart diseases.
CLASSIFICATION OF FATS
1. Cholesterol
- A yellowish fatlike substance produce mostly in the liver and lesser amounts In the
intestines and specialized cells throughout the body. Cholesterol is necessary for the
production of sex hormones, synthesis of vitamin D, and is a vital part of the
production of cell membranes and nerve coatings. The body’s actually produces
enough cholesterol on its own, without additional food intake, so cholesterol free diet
is not hazardous to your health. Excess cholesterol cause the formation of plaque
which attaches itself to arterial pathways and causes clogs in the blood flow leading
to heart attacks and other heart related diseases.
2. LDLs (Low Density Lipoprotein )
- The liver breaks down fats into “Bad” LDLs and its “good”, HDL. It carries cholesterol
to cell membranes for production and repair and also to the production center for sex
hormones. Bad cholesterol clogs arteries and causes heart attacks due to poor blood
flow. When the body has enough cholesterol for its need, it refuses to accept any wall
of blood vessels, causing plaque deposits. Carrots, oatmeal have been shown to be
good eliminators of those LDLs.
3. HDLs ( High Density Lipoprotein)
- These are good cholesterol which carry away LDLs through the blood to be
eliminated via the liver. HDLs can be increased by diet, weight control, exercise, and
not smoking.
4. Triglycerides
- These fats are measured in the blood stream by special tests which helps physicians
judge your fat consumption. Levels in excess of 190 milligrams for women and 400
milligrams for men indicate a need for intervention to avoid heart diseases.
5. Saturated fats
Intake of saturated fats should be strictly limited as these are most associated with
increase of cholesterol levels and the cause of some forms of cancer.
6. Unsaturated fats
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- This is further broken down into monounsaturated and polyunsaturated fats which
primarily come from plants. The oils are liquid at room temperature and contain
varying percentage of both.
7. Polyunsaturated fats
- Although relatively healthy, some studies have shown that diets high in
polyunsaturated fats can cause some forms of cancer and gallstones. Yet, it is the
primary source of linoleic acid, and is needed by the body for the formation of cells
and normal functioning of the nervous system.
8. Monounsaturated Fats
- These fats have been shown to reduce LDLs but have relatively no effect on HDLs,
except for olive oils which can increase the beneficial HDLs. Although olive oil is an
excellent substitute for saturated fats, it is still high in calories. Sources are olive oil,
canola oil, peanut oil, almonds, cashews, and peanuts.
9. Omega 3 Oils
- This classification of polyunsaturated fats is the most highly discovered health find in
recent years. it is found in some land pants and in marine plant life called
phytoplankton. Sea life feeds on the plankton, causing the omega-3 to reside in the
tissues of all sea creatures In varying levels. Omega 3 helps lower bad cholesterol
(LDL) and triglyceride levels in the coronary artery of the diseased patients. They
also inhibit the production of plaque deposits I arteries, limit fibrinogen which reduces
clotting and prevent strokes and high blood pressure, contain anti- inflammatory
properties , help in the treatment of arthritis and related diseases, and inhibit the
growth of tumors. Omega 3 diets have been prescribed for women during high risk
pregnancies since it reduces not only blood pressure but also inhibits the formation of
blood clots in the placenta which could lead to miscarriage.
- Sources are sardines, mackerel, bluefish, tuna, salmon,etc..it is also found in lean
meat, plant foods such as cereals, seeds, nut, legumes, and dark leafy vegetables.
Prepared by: Pamela T Manayon
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10
Learning Module
CAREGIVING
Grade 10
SELF -LEARNING
51 MODULE
Week 3
ACTIVITY 4.
Direction : Identify the foods that contain fats that you are consuming every meal.
Foods Classification of fats Remarks

Direction : choose the letter that is best describe in the statement
1. A yellowish, fatlike substance produced mostly in the liver and in lesser amounts in
the intestines and specialized cells throughout the body.
a. HDLs c. cholesterol
b. LDLs d. none of the above
2. Classification of polyunsaturated Fats which is the most highly discovered health find
in recent years.
a. Omega 3 oil c. monounsaturated fats
b. Triglycerides d. polyunsaturated
3. Carrots, alfalfa sprouts, and oatmeal have been shown to be good eliminators of this
bad substance.
a. HDLs c. omega 3 oil
b. LDLs d. triglycerides
4. Fats that have been shown to reduce LDL,s but have relatively no effects on HDLs
except for olive oil which can increase the beneficial HDLs.
a. Unsaturated fats c. polyunsaturated fats
b. Monounsaturated d. omega 3 oils
5. This kind of fats are derived from plants. Sources are safflower, corn, and sunflower,
oils, nuts and seeds.
a. Monounsaturated fats c. saturated fats
b. Unsaturated fats d. polyunsaturated fat
PROTEIN
Protein arrives from greek words “proteios” which means “of prime importance”
Proteins have revealed countless secrets of life process, and they count for many nutrition
concerns. One key difference from carbohydrates and fats, which contain carbon, hydrogen
and oxygen atoms, is that proteins also contain NITROGEN ATOMS. These nitrogen atoms
give the name ANIMO (Nitrogen containing) to the amino acid, the building blocks of
proteins. Another key difference is that in contrast to the carbohydrates, glucose molecules
are identical, the amino acid I strand of protein are different from one another.
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ROLES OF PROTEIN
1. Supports growth and Maintenance
- Amino acids must be continuously available to build the protein of new tissues helps
to repair worn out cells. Amino acid from the food support all new growth and
maintenance of cells and making of the working parts within them.
2. Building Enzymes, Hormones and other compounds.
- Enzymes are the most important of the proteins formed in living cells. Thousands of
enzymes reside a single cells, each one is a catalyst that facilitate s specific chemical
reaction to restore normal condition.
3. Building antibodies
- Antibodies recognize every protein that belongs in their body and leave it alone. But
they attack foreign particles usually protein that invade the body it maybe toxins,
bacteria or virus.
4. Maintaining Fluid and Electrolyte balance
- Protein helps maintain fluid and electrolyte balance by regulating the quantity of fluids
in the compartment in the body to remain alive, cells must obtain a constant amount
of fluid by maintain stores of internal protein and also some minerals, cells the fluid
they need. The cells keep the fluid volume constant I the space between them by
secreting proteins into those spaces. The protein called albumin maintains this
balance. If this will fail of too much fluid would collect outside the cells causing
edema.
5. Maintaining Acid Base Balance
- Normal process of the body continually produce acids and their opposites, bases that
maybe carried by the blood to the organ of excretion the blood must do this without
allowing its own acid – base balance be affected. Blood pH is one of the most rigidly
controlled in the body. If it changes too much acidosis or the opposite basic condition
alkalosis can cause coma or death.
6. Providing Energy
- Protein provide fuel for the body’s energy needs. Amino Acid can be converted to
glucose. If needed protein can help maintain a steady blood glucose level and to
serve as blood glucose to the brain.
Protein Deficiency
According to RDA, a healthy adult must consume 0.8g/kg of body weight
daily. Consumption of protein still varies according to the need of the person.
Over 500 million children face imminent starvation and suffer the effects of
severe malnutrition and hunger. Protein energy malnutrition (PEM) is the most
widespread form of malnutrition and prevalent in Africa, central and South America,
Middle East and East and Southeast Asia.
2 Different forms of Protein Deficiency
1. Marasmus
Marasmus occurs most commonly in children from 6 to 18 months of age in over
populated areas. Some energy drinks have low energy and protein in low quality.
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Signs and Symptoms
- Weakening of muscle including heart muscle
- Poor brain development thus learning impaired
- Slow metabolism and the body temperature Is subnormal
- Less fat in the body
- Retarded growth
- Skin losses elasticity and ,moisture
- Blood is no longer produced thus becomes anemic
2. Kwashiorkor
Symptoms are very much resembles those of marasmus but often without severe
wasting of body fat.
Features of Marasmus and Kwashiokor in Children

Marasmus Kwashiokor
-Infancy (less than 2 y.o - older infants and young children(1-3 y.o)
-severe weight loss - some weight loss
-Severe muscle wasting - some muscle wasting
-no edema - edema
- no fatty liver - fatty liver
- Hair is sparse, thin and dry - hair is dry and brittle
- hair easily pulled out - hair becomes dry and brittle
- wrinkled skin - skin developed lesion

Activity 5
Direction : Read and analyze the situation below. Then fill in the table below.
- First Meal - Second Meal - Third Meal
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Major Minerals
1. Calcium
- 1% is in the blood
Functions
- Regulate the transport of ions across the cell membrane and is particularly important
in nerve transport.
- Maintains normal blood pressure.
- Essential for muscle contraction and to the heart beat
- Allows secretion of hormones, digestive enzymes and neurotransmitter
- Essential role in blood clotting
Calcium Balance
- Blood Calcium is regulated by hormones sensitive to blood calcium
- Calcitonin made in thyroid glands, is released I times of increase blood calcium. It
stimulates calcium re absorption.
- Parathormone, made in the parathyroid glands, is released during times of decrease
blood calcium. It stimulated bones o release calcium called osteoclast
- Osteoporosis I a problem occurring in age where bones become fragile. This is a
result of calcium poor diet during growing years that prevents a person’s
achievement of maximum peak bone mass.
- Vitamin D is essential for increase in calcium absorption.
2. Phosphorous
- 85% is combined with calcium crystals of the bones and teeth
Functions
- Helps maintain acid base balance of calcium fluids
- Essential for growth and renewal of tissues
- Carry, store and release of energy
- RNA and DNA structures
Phosphorous Balance
- The main source of phosphorous is meat
3. Magnesium
- 1 0z is present in the body of a 130 lbs. person and 1% in the body fluid.
- Kidneys act to conserve magnesium
Function
- Directly affects the metabolism of potassium, calcium and vitamin D
- Works with calcium in contracting and relaxing muscles
Magnesium Balance
- Deficiency may occur as a result of inadequate intake, vomiting, diarrhea, alcoholism,
protein malnutrition.
- Low level of magnesium can cause muscle spasm of the heart causing heart attack
and death
- Sources: leafy vegetables, fruits
- Magnesium toxicity can cause death from heart failure and kidney problems
4. Sodium
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- A person consumes a gram of salt which contains 400 mg of sodium
Function
- Maintain acid base balance
- Maintain the volume of fluid outside the cell
- Essential in muscle contraction and nerve impulses
- The amount of sodium intake is equal to the sodium you excrete per day
Sodium Imbalance
- If blood sodium increases thirst mechanism is stimulated thus the person try to drink
water until sodium to water ratio is restored
- If blood sodium drops, body water is lost and both water and sodium must be
replace.
High intake of salt experience high rate of hypertension and cerebral hemorrhage.
- Excess sodium in diet causes increased calcium excretion
Salt and Sodium Intake Guidelines
- Estimated safe and adequate daily intake
- Adolescent and adults : 500 mg/day
- WHO : 6 g salt mixed food
5. Potassium
- Principal positively charged ion inside body cells
- 3500mg / day
FUNCTIONS ;
- Maintaining fluid and electrolyte balance
- Maintain normal heart beat
Potassium balance
- Dehydration, kwashiorkor on people with eating disorders died due to heart failure
cause by potassium loss.
- Sources : fresh foods, fruits and vegetables
- Potassium from food is safe, but potassium injected into vein can stop heart.
CHLORIDE and SULFUR
- Major negative ion in the body. Essential to acid base balance, part of the stomach
needs for digestion.
-
TRACE MINERALS/MICROMINERALS
1. IODINE
- Iodine is part of thyroxine, hormone responsible for regulating basal metabolic rate.
This mist be available for the thyroxine to be synthesize.
Low level of Iodine in the Blood
- Thyroid gland will compensate and work double time in attempt to trap much iodine
as possible, thus becoming enlarge until it makes visible lump in the neck called
goiter.
- Cretinism is a condition called to a child born with mother that has low iodine level in
the blood during pregnancy. Children with this condition suffer extreme and
irreversible mental and physical retardation
HIGH LEVEL OF IODINE IN BLOOD
- Can cause enlargement of thyroid gland, which infact can block airways and cause
suffocation
- Toxic levels 2000 mcg/day for an adult
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Sources
- Seafood is a dependable source of iodine and in food grown on land that was once
covered with oceans.
2. Iron
- All living things contain iron. Main components of iron are ;
a. Hemoglobin - found in red blood cells
- Carries oxygen to the different parts of the body
b. Myoglobin - carries and stores oxygen for the muscles
- RBC live for 3-4 months, when they die, spleen and liver break down and collect iron to
be returned to bone marrow for reuse
RESULT OF LOW LEVEL OF IRON IN BLOOD

1. Iron deficiency – people with depleted iron stores in the body
- They can be iron deficiency without being anemic
2. Iron deficiency anemia – severe depletion of iron stores resulting to low blood
hemoglobin
3. Body severely deprived with iron becomes unable to make enough hemoglobin to fills
its new blood cells thus anemia results
4. The under sized cells contain too little hemoglobin, and thus deliver too little oxygen
to the tissues.
5. Signs and symptoms of anemia occurs because no energy is being produced due to
lack of energy supply
- Tiredness
- Physical works and productivity are impaired
- Apathy
- Restlessness
- irritability
SOURCE OF IRON [TWO FORMS FOUND IN FOOD]
- Heme
 Iron containing part of hemoglobin and myoglobin found in meat, poultry and fish.
- NON- Heme
 Iron founds in plant
DIETARY FACTOR THAT INCREASE IRON ABSORPTION IS VITAMIN C
- Iron is absorbed in the intestine with an acidic environment. it is advisable to eat or take
vitamin c , either from food or supplements while eating iron rich foods .
Let See What You Know

ACTIVITY 5
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Direction: Write the correct word/ term that is best described the statement.
___________1. A piece of equipment which turns the turbines of hydroelectric plant
produce electricity for light, heat and power for many factories.
___________2. It is responsible for speeding up the clogging of arteries and producing the
damage that result from heart attack.
___________3. An element needed for the metabolism of DNA and RNA.
___________4. An essential element for developing and maintaining healthy bones and
teeth.
___________5. A substance that is very vital in maintaining fluid in the human body.
ACTIVITY 6
Direction: Visit your kitchen and make an inventory of food items available. Below is
the worksheet for you to fill in with necessary answers.
FOOD AVAILABLE IN QUANTITY MINERAL REMARKS:SUFFICIENT

THE KITCHEN CONTENT OR INSUFFICIENT
ACTIVITY 7 MINERAL CONTENT OF THE FOOD

Direction : Below is the activity sheet to fill in the necessary information. Identify at least 5
mineral content of the food.
REMARKS;
MINERAL FOOD SUFFICIENT
DISH QUANTITY(mg)
CONTENT SOURCE OR
INSUFFICIENT
Different vitamins Needed By the Body

- Vitamins are organic nutrient found in foods. There are some that are essential in small
quantities for growth, normal functioning of our bodies, vitality and general wellbeing.
- Most vitamins are obtained through food. There are some that are also produce by the
bacteria in the intestine and are absorbed into the body. Absence of vitamins stunts
growth and leads to a specific deficiency. There are no perfect food that contain all the
vitamins in just the right amount. The best way to assure an adequate intake of vitamins
is by eating a balanced diet.
CLASSIFICATION OF VITAMINS
1. Fat Soluble Vitamins
- Include vitamins A,D,E, and K
- Stored in the body as fat and in some body organs like liver
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- Dissolve in lipids
- Stored in tissues
- Maybe toxic in excess
2. Water soluble vitamins
- Include C and eight B vitamins
- Dissolve in water so cooking and washing may leash them out.
- Easily absorbed and excreted
- Not stored extensively in tissues except B12
- Seldom reach toxic levels
VITAMINS IMPORTANCE DIFICIENCY SYMPTOMS

*Necessary for growth and *night blindness
repair body tissues *increased susceptibility to
*maintain soft skin and free infection
from skin diseases. *rough and dry skin
A Beta-Carotene *helps protect the mucous *loss of smell and appetite
membrane of the mouth, *frequent fatigue
nose, throat and lungs. *lack of tearing, and
*helps reduce the risk of defective teeth growth.
lung and oral cancer.
*aids in the digestion of *loss of appetite
carbohydrates *weakness and feeling of
*for normal functioning of tiredness
nervous system, muscles, Paralysis and nervous
Vitamin B1/ Thiamin and heart irritability
*maintains appetite *insomnia, loss of weight
*promotes good muscle *mental depression
tone * heart and gastrointestinal
problem
Necessary for the synthesis * result in nervousness
and breakdown of amino *insomnia,
acid, anemia,weakness
*the building block of protein *mouth disorder
*aids in carbohydrates *loss of muscle control
Vitamin B2/Riboflavin metabolism *loss of hair
*aids in the formation of Muscle and leg cramps
antibodies *water retension
*reduces muscle spasm and
leg cramps, hand numbness
and nausea.
*helps in the formation and *lead to pernicious anemia
regeneration of RBC thus *poor appetite
prevent anemia *retarded growth in children
*necessary for *tiredness and brain
carbohydrates, protein and damage
B12
fat metabolism *neuritis and lack of balance
Cobalamin/Cyanocobalamin
*promotes growth of *depression.
children
*maintains nervous system
Needed for calcium
absorption
B3 improves circulation and *pellagra
Niacinamide/Niacin/Nicotini reduces cholesterol level *gastro intestinal
c Acid/ Nicotinamide *maintains nervous system disturbances, nervousness
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*helps metabolize protein and headache
and fat *mental depression
*reduces high blood *pains and loss of appetite
pressure *insomnia and skin
Prevents pellagra disorders
*maintains healthy skin, *muscle weakness
tongue and digestion *indigestion and bad breath
*helps in the release of *painful and burning feet
energy from carbohydrates, *retarded growth
fats and protein. *vomiting and digestive
Pantothenic Acid *aids in the utilization of disturbances
vitamins * muscle cramps
*fights infection by building
antibodies
*aids in the utilization of *may lead to extreme

Biotin
protein, folic acid, and exhaustion, drowsiness,
pantothenic acid muscle pain, loss of
*promotes healthy hair appetite, depression,
grayish skin color
*necessary for RNA and *gastrointestinal disorders,
DNA synthesis anemia, vit. B12 and
*growth and reproduction of premature gray hair
all body cells
Folic Acid/Folate
*essential for the formation
of RBC
*aids in the amino acid
metabolism
*for healthy teeth, gums, *loss of appetite
and bones *muscle weakness
*helps heal wounds,scar, *soft and bleeding gums
tissue and fracture *slow healing of wounds
*prevents scurvy And fracture
Vit.C /Ascorbic Acid *builds resistance to *bruising and nosebleed
infection *tooth decay
*helps in the absorption of *lead to rickets
iron *inadequate absorption of
*anti oxidation nutrients calcium and retension of
phosphorus in the kidney
*improves absorption of *may lead to rickets, tooth
calcium ad phosphorus decay
* required for bones and *softening of wound
teeth formation *lack of vigor
D
*maintains stable nervous *muscle weakness
system and normal heart *poor absorption of calcium
rate *retension of phosphous in
the kidney
E *major antioxidants retards *rupture of RBC
cellular aging *lack of sexual vitality
*supplies oxygen to the 8abnormal fat deposits
blood *degenerative changes in
*aids in ringing nutrient to the heart and other muscles
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cells *dry skin
*helps prevent sterility,
muscular dystrophy and
calcium deposit in the walls
and heart.
Common Sources of Vitamins
Type Sources Quantity

Milk, eggs, liver, fortified *Teen guys need
cereals, dark colored 900micrograms each gram
orange or green vegetables, *Teen girls 700 micrograms
and fruits such as papayas *Adult: 10,000 – 15000
and mangoes International Unit(IU)
A(Beta Carotene) *excess of vitamin A can
build up in the body causing:
Headache, liver damage,
brittle nails, hair loss,
gingivitis, anorexia, nausea
and vomiting
Citrus fruits , strawberries, *teen guys 75mg
C Ascorbic Acid
guavas, peppers, tomatoes *teen girls need 65mg
Your body manufacture it Teens-15 micogram
when you get a sunlight on Adult-500-800IU
your skin and from egg yolk,
D
oily fish such as salmon,
tuna and sardines and
fortified foods like milk
Vegetables oats, avocados, Teen guys and girls-15mg
E
wheat Adult- 400-800 IU
Fish, red maet, poultry, Teens 2-4 micrograms
B12
milk,cheese and eggs
Potatoes, banana, beans , Teen guys- 1.3 mg
B6
nuts, eggs Teen girls- 1.2 mg
Fortified breads, cereals, Teen Guys-1.2 mg
Thiamin /B1 pasta,peas, whole grain Teen Girls 1 mg
Adult 20-30 mg
Red meat, poultry, fish, Teen Guys-16mg
Niacin /B3 cereal s and peanuts Teen Girls-14mg
Adult- 30-75 mg
Meat, eggs, legumes, green Teen guys-1.3 mg
Rivoflavin/B2 leafy vegetables Teen Girls-1mg
Adult 100-200mg
Liver, dried beans, green Teen Guys and Girls-400
Folate/ B9, folic acid,
leafy, vegetables mcg
folacin
Adult 5 mg
Vitamin K
Necessary mainly for the coagulation of blood. It aids in forming prothrombin, an enzyme
needed to produce fibrin for blood clotting. The large intestine has several important
functions. It absorbs water - about 6 liters (1.6 gallons) daily - as well as dissolved salts from
the residue passed on by the small intestine. In addition, bacteria in the large intestine
promote the breakdown of undigested materials and make several vitamins K, which body
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needs for blood clotting. The large intestine moves its remaining contents toward the rectum,
which makes up the final 15 to 20 cm (6 to 8 in) of the alimentary canal. The rectum stores
the feces-waste material that consists of undigested food, digestive juices, bacteria and
mucus until elimination. Then, muscle contractions in the walls of the rectum push the feces
toward the anus. When sphincters between the rectum and anus relax, the feces pass out of
the body.
The richest sources of vitamin K are alfalfa and fish livers, which are used in making
concentrated preparations of this vitamin. Dietary sources include all leafy green vegetables,
egg yolks, soybean, and liver. For a healthy adult, a normal diet and bacterial synthesis in
the bowels usually are sufficient to supply the body with vitamin K and prothrombin.
Digestive disturbances may lead to defective absorption of vitamin K and hence to mild
disorders in blood clothing.
Activity 2. INVENTORY OF LEARNING

Direction: Choose the letter that is best described in the statement.
1. The most economical way to ensure adequate and balanced vitamin intake
A) take a vitamin supplement B) eat a high protein diet C) eat a well balanced diet D) eat
between meal snacks
2. Disease associated with deficiency in vitamin C
A) scurvy B) pernicious anemia C) rickets D) beriberi
3. Function of vitamin C to maintain the integrity of the body tissues
A) incorporate into the cell membrane B) creates a physical barrier C) can recognize foreign
substances D) forms collagen to bind cells together
4. A characteristic that indicates vitamin C deficiency
A) easy bruising and pinpoint hemorrhages B) cracked and bleeding lips C) fevers and
infections D) neurological disorders
5. An example of menu that contains good sources of vitamin C
A) tuna sandwich, tomato soup and strawberries B) hamburger, fries and soda C) hot dog,
milk shake and cookies D) roast beef,
Planning a diet for the Vulnerable Group
Planning a meal is not an easy task especially when the budget is limited, since the amount
of money available determines the quality of foods planned and prepared. With the modern
day crisis we are experiencing. “Stretching the peso” to many homemakers seems to be a
very great challenge especially when the health of the loved ones is at stake. But, it will be a
good relief and consolation to find out that with money constraints, good nutrition by the
family can still be achieved. The great challenge is not after all a big burden. It depends on
your ability to plan meals that are for the family.
To plan meals, successfully, you have to know the persons you are serving the meals. The
questions perhaps worth-paying attention to are: how beneficial will the meals be to them?
Are the meals patterned after their condition/activities? The answers to these are yours to
reflect on in the succeeding pages.
Infants
An infant is a child not over two years OLD. This stage too, is a critical one since any defects
due to inadequacy of the essential nutrients will affect the child physically, mentally, etc. The
following are the tips on infant feeding.
A. Breastmilk - is the natural and perfect first food for your baby. It has the correct
B. Proportions the Cereals- months, may baby share soft
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needs congee the and cooked family for amounts (lugaw) the rice. first may is of six Make
the calories, months be first already congee semi-solid protein, of life.
be a delicious given. vitamins, food By given food ten and to months, for minerals the your
baby. The baby to meet baby After
by adding breastmilk or formula. Egg yolk and dilis powder may be also added to congee.
C. Root crops like kamote and potato are energy and fiber rich foods which can
be given to the baby. Mash it and enrich with milk.
D.Fruits like mango, papaya, banana (especially ripe latundan at first) provide a variety of
nutrients for good health. Mango and papaya are good sources of vitamin C which the baby
needs to keep gums healthy, prevent easy bruising, and help the body fight infection.
E. Yellow vegetables like carrots and squash - are rich sources of beta-carotene for your
baby's clear eyesight, smooth and healthy skin, glossy hair, good growth, and resistance to
infections. Green leafy vegetables like kamote tops, kangkong, petsay, and malunggay are
common sources of b-carotene. These foods also contain minerals like iron for healthy blood
and calcium for strong bone and teeth, and fiber.
F.Egg - is packed with protein, which builds and repairs muscles, and vitamin D, which helps
the body absorb calcium. One-half cooked eggyolk is usually given when the baby is seven
months old. Because of allergy-producing qualities of eggwhite it should not be give it to the
baby until he/she is 11 months old.
G. Legumes/beans - are relatively cheap sources of protein and are good sources of B-
complex vitamins and iron. Prepare mashed beans for the 10-11 month- old baby e.g. when
you are serving munggo gisado to your family. Set aside a small amount of unseasoned
munggo, mash it and enrich it with milk.
H Meat/Fish/Poultry - an excellent source of protein for growth and repair of body tissues,
highly absorbable iron for healthy blood, as well as vitamins and other minerals, such as zinc
for immunity. At six months, introduce foods with a “chewier” texture like minced or finely
chopped meat, fish, and poultry.
I. Other foods like custards, simple puddings, plain gulaman or jelly for extra fiber;
biskotso, biscuits or any crisp toast is good when the baby starts teething.
j. Water and beverages - the baby can begin learning to drink from a cup around six to
seven months, water and juice are acceptable choices. Put an ounce of water or 3-4 ounces
of natural or fortified juice in the cup. Feeding juice in bottles or putting your baby to bed with
bottles can contribute to early childhood tooth decay. Fruit juice should be served as part of
a meal or snack, not “sipped” throughout the day.Tthe baby does not digest juice well and
may have diarrhea from drinking too much of it.
k. . Fats and oils may be incorporated t the diet by 12 months,
Preschoolers
The period between two and six years old constitute the pre-school age. This is the period of
formative years when the child is receptive to all forms of behavior.
a. Choose and prepare a variety of nutritious, healthy, safe, and good tasting food. The child
may refuse new foods the first time they are offered. Encourage tasting and exploring new
foods, but do not be dismayed if the child refuses new food the first time. Serve it again
some other time.
B. Regulate the timing of meals and snacks. Children need small amount of food frequently
throughout the day. This need is usually best met by three meals and in-between snacks.
c. Make food easy to eat. Children generally like certain foods specially those that are crispy
in texture and mild in flavor. Young children are especially sensitive to hot temperature and
spicy foods. Serve foods near to room temperature.
d. Present the food in the form the child can handle. The child can eat the family meal with
just a little modification. His chewing and swallowing are not well developed. He may find
difficulty chewing tough meat or swallowing dry food. Try cutting foods into bite size pieces
and add little sauce or gravy to make it tasty and easy to swallow. Modify foods to reduce
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the risk of choking. Avoid nuts, gums and other slimy foods that are hard to control in the
mouth.
e. Eat meals with the child. He needs to be included at the family table. Have him sit at a
comfortable chair. Allow him to choose from the family meal the food he wants to eat and the
quantity he can consume.
f. Relax and enjoy this short time of your preschool child. Children grow very fast. The family
meal is the good time for children to develop the liking for nutritious and healthy food, and to
acquire good eating habits and proper table manners.
Pregnant and Lactating Mothers the lactating mother
Mothers should eat a variety of food from the 4 food groups, namely, rice and alternatives,
fruits, vegetables, and meat and alternatives. This is because different food groups contain
different types of nutrients. For instance, meat and alternatives are rich in protein but have
no vitamin C. Choosing variety of foods ensures that you get the right balance of nutrients
from the 4 food groups.
The table serves as a guide for pregnant mothers on the types and portions of food to
consume.
• Foods in this group provide energy as well as fiber, vitamins and minerals. The amount of
energy an individual needs varies with age, weight and activity level. Usually, 6 - 7 servings
will be required.
• The requirement for most minerals and vitamins increases during pregnancy. These are
necessary for the normal functioning of the
body such as blood formation and the building of body resistance. Fruits are good sources of
vitamins and minerals, as well as dietary fiber. servings a day are required.
• Like fruits, vegetables are good sources of vitamins, minerals and dietary fiber. servings a
day are required, at least of which should be green leafy vegetable like spinach for
adequate folic acid.
• This food group provides protein, necessary for the growth and repair of body tissues, such
as those that make up the muscles, heart, lungs, eyes and skin. Pregnant women require
more protein, which is used for the formation of the fetus’ organs. In an affluent society,
however, protein deficiency is rarely a concern.
• You should have servings of protein per day. Try to have at least serving from a plant
source such as bean curd or lentils.
Additional Nutrients Needed by the Human Body
• Iron is essential during pregnancy to prevent the mother from being anemic (a condition of
insufficient red blood cells or hemoglobin in the blood). An anemic mother tends to look pale
and feels tired easily.
• Additional intake also helps to build up the baby's iron stores during the first months of life.
Iron is found in liver, meat, fish, beancurd, wholegrain cereals, green leafy vegetables and
eggs.
• This is needed to cell growth and cell reproduction. Folic acid involves in the formation of
blood, a deficiency in folic acid can also cause the mother to be anemic. Sources are, eggs,
nuts, wholegrain, cereals and oranges, green leafy vegetables
• We need vitamin C every day because our body cannot store it. It increases your body's
ability to absorb iron. It is important to note that vitamin C and folic acid are easily destroyed
by cooking and heat. vitamin C can be found in fruits especially oranges, guavas, papayas,
kiwis, lemons, as well as vegetables.
• To prevent destruction of vitamin C, avoid storing fruits and vegetables for long periods of
time. You should also avoid peeling and cutting them as vitamin C is lost with prolonged
exposure to air.
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• Vegetables should also be cooked in small amounts of water to prevent water- soluble
nutrients like vitamin C to be leached out into the cooking water, and in as short a time as
possible.
During pregnancy, you need more calcium to maintain your own calcium stores as well as
for the development of your baby's bones and teeth. The calcium requirement during
pregnancy is 1000 mg a day, which can be met through consuming 2 - 4 servings of milk
and alternatives a day.
Mothers should not gain excessive weight during pregnancy. During pregnancy, an
additional 300 calories per day is required.
You can obtain the additional 300 calories from any one of the following:
• 2 slices of bread with cheese and margarine
• 1⁄2 extra bowl of rice for lunch and dinner
• 1 chicken curry bun
It is not necessary to calculate your calorie intake per day. Use your weight gain as a guide.
Pregnant women should aim for an average of 0.45 kg a week during the trimesters for a
total weight gain of 11 - 15 kg. However, if you are overweight before your pregnancy, you
should only gain 6 - 9 kg.
To control excessive weight gain, you should limit sugary foods such as sweets and
sweetened drinks. You should also reduce your fat intake by eating less fried foods, and
chocolate

What does it mean to feed oneself properly while nursing? We can compare a breastfeeding
mother to a marathon runner whose race will last a full hours. The following will be of great
help for lactating mothers to insure a daily adequate diet.
• Increase water consumption by one quart per day, so that she is drinking a total of two and
a half to three quarts. Nursing women tend to be thirstier anyway, especially during feeding
sessions, because part of their water consumption goes directly to milk production. But, too
much liquid can also reduce milk production.
• Increase daily caloric intake to 2,500 calories. one this should not be overdone can even
eat more if planning to continue breast feeding for more than three months (2,800 calories
per day).
Athletes
Health and nutrition professionals recommend that 55 to 60 percent of the calories in our diet
come from carbohydrates.
Plain water or sports drinks?
Depending on how muscular you are, 55 to 70 percent of your body weight is water. Being
hydrated means maintaining your body's fluid level. When you sweat, you lose water which
must be replaced. Drink fluids before, during and after all workouts and events.
Drinking plain water or a sports drink is a matter of choice. However, if your workout or event
lasts for more than 90 minutes, you may benefit from the carbohydrates in sports drinks.
Ideally, 15 to 18 grams of carbohydrates in every eight ounces of fluid should be in your
sports drink, and you can experiment with them during practice, instead of trying them for the
first time during an event.
Electrolytes are nutrients that affect fluid balance in the body and are necessary for our
nerves and muscles to function. Sodium and potassium are the two electrolytes most often
added to sports drinks. Generally, electrolyte replacement is not needed during short bursts
of exercise since sweat is approximately 99 percent water and less than one percent
electrolytes. However, replacing electrolytes may be beneficial during continuous activity of
longer than two hours or when training in a hot environment.
Muscle food
Most activities use a combination of fat and carbohydrate as energy sources depending on
How hard and how long you workout, your level of fitness and your diet will affect the type of
fuel your body uses. For short-term, high-intensity activities like sprinting, athletes rely
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mostly on carbohydrates for energy. During low-intensity exercises like walking, the body
uses more fat for energy.
Carbohydrates are the preferred source of energy for your body. Regardless of origin, your
body breaks down carbohydrates into glucose that your blood carries to cells to be used for
energy. Carbohydrates provide four calories per gram, while fat provides nine calories per
gram.
When you are training or competing, your muscles need energy to perform. One source of
energy for working muscles is glycogen, which is made from carbohydrates and stored in
your muscles. Every time you work out, glycogen is used. If you do not consume enough
carbohydrates, your glycogen stores become depleted, resulting in fatigue.. A day before the
event, the athlete rests and eats the same high-carbohydrate diet. Although carbohydrate
loading may be beneficial for athletes participating in endurance sports which require 90
minutes or more of non-stop effort, most athletes need not worry about carbohydrate
loading. Simply eating a diet that derives more than half of its calories from carbohydrates
will do.
Many athletes, especially those on strength-training programs or participate in power sports,
believe that eating a lot of protein or taking protein supplements will help them gain muscle
weight. The true secret to building muscle is training hard and consuming enough calories.
While some extra protein is needed to build muscle.
Obesity is defined as excessive adipose tissue. 9 calories in gram against 4 calories in a
gram of protein or carbohydrates. If taken in excess of the body’s needs and not balanced
with physical activity it can result in excess of body fat storage.
For adults, overweight and obesity ranges are determined by using weight and height to
calculate a number called the "body mass index" (BMI). It is used because it correlates with
the amount of body fat. However, BMI does not directly measure body fat. As a result, some
people, such as athletes, may have a BMI that identifies them as overweight even though
they do not have excess body fat.
Formula for computing Body Mass Index:

BMI = Weight (in kilograms)
_________________
Height ( in meters)
• An adult who has a BMI between 23 and 24.9 is considered overweight.
• An adult who has a BMI of 25-29.9 is considered moderately obese.
• A waist circumference of > 90 cm (35.5”) for men and > 80 cm (31”) for women are
considered at risk from obesity-related diseases. ( WHO figures for Asians)
For children and adolescents (aged 2–19 years), the BMI value is plotted on the US Center
for Disease Control growth charts to determine the corresponding BMI- for-age percentile.
• Underweight : less than the 5th percentile
• Healthy weight : 5th percentile to less than the 85th percentile
• Overweight : 85th to less than the 95th percentile
• Obese: equal to or greater than the 95th percentile http://www.ndap.org.ph/obesity
You know that exercise and diet can help you lose weight. But do you know that there are
certain foods that can help you lose weight easier and faster? If you’re concerned about
gaining weight, then try to eat more of these diet-friendly foods in moderate amounts:
1) Vegetables and salad. In a research conducted at Penn State University, those who eat
salad before their main course consumed 12-percent less food afterwards. The reason
behind this is the large volume of the salad makes us feel satisfied. Another research
published in the Journal of the American Diet.
2) Grapefruit. According to a Louisiana State University study, those who ate half a
grapefruit three times a day lost an average of four pounds in three months. Another
research done at the Nutrition and Metabolic Research Center in Scripps Clinic showed that
eating half a grapefruit before each meal helped the subjects lose three pounds in 12 weeks.
Although the exact mechanism is unclear, the researchers believe that the acidity in the
grapefruit may help slow down digestion and make you feel fuller.
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3) Apple. An apple a day keeps obesity away. According to scientists at Penn State, people
who ate an apple before lunch took in an average of 187 fewer calories during their main
meal. Since a medium-sized apple only has 80 calories, this can save you 107 calories per
meal. The subjects also said they feel fuller afterwards. Apples are an excellent source of
pectin, which is a soluble fiber that can lower blood cholesterol and sugar levels. Pectin also
binds with heavy metals like lead and mercury and helps the body eliminate these pollutants.
According to researcher Dr. Julie Obbagy, the act of chewing an apple also makes you feel
you are eating more food.
4) Pears. A study in Brazil showed that overweight women who consumed three small- sized
apples or pears a day lost more weight compared to other individuals.
5) Eggs. Eggs are excellent and filling breakfast foods. A study from the Journal of the
American College of Nutrition revealed that people who ate eggs for breakfast were more
satisfied and consumed fewer calories later in the day as compared to those who ate a high-
carbohydrate meal.
6) Bananas. In Japan, they have a banana diet that has helped them lose weight. A study
from the Journal of Nutritional Biochemisty showed that bananas have anti- ulcer properties,
acting like a natural antacid to the stomach.
7) Beans. Beans, including mongo beans, red beans, and black beans, are inexpensive
sources of soluble fiber, iron, folic acid, magnesium, phosphorus, potassium, and thiamin.
And to top it all, beans are low in fat, low in salt, and have zero cholesterol. Eating half a cup
of cooked beans daily can reduce one’s cholesterol levels and regulate blood sugar levels.
According to researchers at the University of California at Davis, eating beans will help
increase the cholecystokinin levels in the body. Cholecystokinin is a digestive hormone and
a natural suppressant of appetite.
8) Vinegar. Researcher ElinOstman, Ph.D., of Lund University asked a group of 12 healthy
men and women to eat approximately three and a half slices of bread dipped in household
white vinegar. Aside from having a lower blood sugar level after the meal (compared to
those who did not take vinegar), the subjects also said they felt less hungry after eating. The
secret weight-loss component in vinegar is the acids. Vinegar or acetic acid is believed to
slow down the passage of food from the stomach to the intestines.
9) Tofu. Did you know that the protein in tofu can reduce one’s appetite? According to
researchers from the Louisiana State University, overweight people who ate tofu as an
appetizer consumed less food afterward. For semi-vegetarians, soy products are ideal
substitutes for animal meat. They are high in protein and rich in calcium, iron, zinc,
magnesium, B vitamins, omega-3 fatty acids, and fiber. Hence, soy is good for the heart and
bones.
Teenagers
During the teen years, nutrition is very important because this is the period of rapid growth,
mental changes, and emotional developments happen. Nutrient requirements are high. But it
is also a time when getting proper nutrition is not always easy. It can be difficult to eat at this
stage due to the big changes that are going on in the body. There are also a lot of nutritional
concerns during adolescence like skipped breakfast and poor lunches.
Breakfast is the commonly missed meal by adolescents. Missing this meal leads to a higher
probability of taking snacking. Skipping meals to lose weight is a poor idea. Teenagers are
likely to overeat during the next meal just because they are very hungry. Moreover, surveys
show that people who skip breakfast or other meals tend to have poorer nutrition than those
who do not.
Adulthood
Adults within this age range must eat five to eight servings of carbohydrate foods. These
foods include rice, rice products, corn, root crops, bread and noodles. One serving is
equivalent to one cup of rice, four slices of loaf bread, five pieces of small pan de sal, two
pieces or slices of puto, one cup of corn, one cup of yellow camote, or two cups of noodles.
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They must also consume three servings of vegetables, which is about three cups of raw
leafy vegetables or six cups of cooked leafy vegetables. Young and middle- aged adults also
need two to three servings of fruits a day, or two to three medium fruits or slices of a large
fruit.
They also need to eat more protein foods. These include fish and shellfish, meat and poultry,
dried beans and nuts. Other sources are eggs, milk, and milk products.
The serving recommendations are as follows: three to four servings of fish and shellfish,
meat and poultry, dried beans and nuts; one egg; and one glass of milk or other milk
product.
The amounts of fats, oils and sugars consumed per day must be limited to amounts equal to
six to eight teaspoons of fats and oils, and six to eight teaspoons of sugary foods.
This adult food guide is not recommended for pregnant and lactating women. Adults who are
obese and overweight are also advised to follow the advice of their doctor, dietician and
nutritionist when it comes to their diet.
Daily food guide for older persons (ages 60 to 69)

The FNRI recommends that older adults consume six to eight glasses of water and other
beverages, daily. They should also eat four and a half to six servings of rice, rice products,
corn, bread or noodles.
Older adults should consume three servings of vegetables and two servings of fruits, daily.
Consumption of milk and milk products should be limited to two-thirds or three-fourths glass
of milk and milk products.
They should also keep track of the amounts of protein foods they consume, limiting these to
three servings of fish, shellfish, meat, poultry, dried beans and nuts. They may eat one egg
per day. Older persons must also limit their consumption of sugary foods to four to six
teaspoons, and take only two to five teaspoons of fats and oi.
Feeding the Sick

When illness is serious enough for a physician to be consulted, he will give directions
concerning the diet, and these should be scrupulously followed. If the case is so severe as to
demand a trained nurse, she will be in-charge of the feeding, under the physician’s
guidance.
Many times, however, a member of the family is temporarily indisposed and needs food
different from the others. It is well to remember that in the first day or two of illness, fasting or
taking of very little food does no harm, and may be an excellent help toward recovery, as it
gives the digestive tract a chance to rest, if it has been disturbed. Nevertheless, the internal
work of the body goes on with 0.4 calorie per pound per hour being expended during sleep,
and about 0.6 calorie per pound per hour during waking hours in bed. A person in bed for
twenty-four hours will require about 0.5 calorie per pound per hour to prevent use of body
material for fuel. A man of average weight, lying in bed, will thus need about 1850 calories
per day. Hence we must see to it that after a person has been sick for more than a few days
(during which he can afford to burn body fat) enough fuel is given to satisfy his energy
requirements if he can possibly digest it.
Food for a sick person must always be given in its most digestible forms. Milk is one of the
most valuable foods in sickness, not only it supplies so many body needs, but it also can be
used in so many ways, - hot, or cold, flavored or plain, made into junkets kumis always but
Eggs also or be or dainty are soured made sherbets, also omelets.
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Let’s See What You Know
Test I. MULTIPLE-CHOICE Direction: Choose the letter of the best answer
1. Carbohydrate is composed of these different substances.
A).calcium, hydrogen, oxygen B) oxygen, carbon, hydrogen,
C) carbon, potassium, oxygen D) calcium, potassium, oxygen
2. Glycogen is also known as this term.
A).malt sugar B) animal starch C) high fiber D) glycosidic bond
3. Fructose is the sweetest in this form
A).sugars B) milk C) enzymes D) molecules
4. Liver converts galactose to this substance.
A).maltose B) lactose C) sucrose D) glucose
5. Cellulose is composed of this substance.
A). glycogen B) dextrin C) glucose D) sucrose
6. This is a yellowish, fatlike substance produced mostly in the liver and in lesser amounts in
the intestines and specialized cells throughout the body.
A) HDLs B) LDLs C) Cholesterol D) None of the above
7. It is a classification of polyunsaturated fats that is the most highly-discovered health
findings in recent years.
A).Omega-3 Oil B) Triglycerides C) Monounsaturated Fats D) Polyunsaturated Fats
8. Carrots, alfalfa sprouts, and oatmeal have been shown to be good eliminators of his bad
substance.
A) HDLs B) LDLs C) Omega-3 Oil D) Triglycerides
9. These are fats that have been shown to reduce LDL’s but have relatively no effect on
HDLs except for olive oils which can increase the beneficial HDLs.
A) unsaturated fats B) monounsaturated fats C) polyunsaturated fats D) omega-3
10.These are derived from plants. Sources are safflower, corn, and sunflower oils;
Nuts and seeds.
A) monounsaturated fats B) unsaturated fats C) saturated fats D) polyunsaturated fat
11.It is the most economical way to ensure adequate and balanced vitamin intake.
A) take a vitamin supplement b. eat a high protein diet c. eat a well balanced diet
D) eat between meal snacks
12. It is a disease which is associated with deficiency of vit.C
A) Scurvy B) pernicious anemia C) rickets D) beriberi
13. It is a function of vitamin C to maintain the integrity of the body tissues.
A).is incorporated into the cell membrane B) creates a physical barrier
C) can recognize foreign substances D) forms collagen to bind cells together
14.It is a characteristic that indicates vitamin C deficiency.
A) easy bruising and pinpoint hemorrhages B) cracked and bleeding lips C) fevers and
infections D) neurological disorders
15. It is an example of menu that contains good sources of vitamin C.
A) tuna sandwich, tomato soup and strawberries B) hamburger, fries and coke C)
hotdog, milk shake and cookies D) roast beef, mashed potato, and tossed .
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10
Learning Module
CAREGIVING
Grade 10
SELF -LEARNING
51
MODULE
Week 4
LESSON 2: PREPARE COLD MEALS
Learning Outcome 1: PREPARE APPETIZERS

Objectives: At the end of the lesson, you are expected to:
1. Discuss principles and procedure in preparing appetizes
2. Identify ingredients according to the given recipe
3. Prepare the variety of appetizers based on appropriate techniques
4. Prepare appetizers attractively using suitable garnishes, condiments and service
wares
5. Compute the selling price and the nutritive value
6. Store appetizers hygienically at the appropriate temperature
Appetizers are small servings of food and beverages which help in increasing the
appetite slightly. It is usually served before the main meal. They are also known as hors
d'œuvres and vary from country to country. They are snack items predominantly and cannot
be too filling. They are often served along with cocktails or at a reception party. They may
also be served to while away the time until all the guests arrive for a celebratory dinner. An
appetizer frequently doubles up as an entrée dish particularly during a formal meal which
includes several courses. (http://www.ifood.tv/network/ appetizer)
Principles and Procedures involved in preparing appetizers

1. Serving a party of 100 guests could mean making and arranging 600 or more varied
pieces. The cold-food expert is expected to put in many work hours requiring not only
patience but also staying powers as well as skill and attention to detail.
2. Plan preparation of appetizers carefully because hors d’oeuvres and canapés do
Not keep their appearance well for a long period of time.
3. Prepare the various parts of mini-foods separately ahead of time and assemble
Them as close to serving time as possible
. 4. Dry canapé bases should be stored dry to keep well for several days.
5. Bread bases may be cut ahead, but must be kept moist or frozen. Some bread- based
canapés can be made ahead and frozen if their toppings are foods that freeze well.
6. Butters and spreads hold well in the cooler or refrigerator when covered well, Some even
improve in flavor. However, these should be brought to room temperature before application
on the bases.
7. Garnishes may be cut, meat sliced and marinated and sauces prepared ahead.
8. Meatballs may be cooked ahead, stored in the cooler or refrigerator or frozen, and
heated in sauce at serving time.
9. Many canapés and hors d’oeuvres ingredients – fish, poultry, meats, eggs, and eggs
product – are good bacteria growers and must not stay long at room temperature.
10. Both raw ingredients and assembled products must be kept out of the danger zone
11finished platters should be chilled before service once they may have served they must
stay at room temperature for an hour or before eaten.
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12.Hot food should be kept at temperature above 71 celcius or served immediately
13. A miniature hibachi, fondue cooker can be used to keep the hot food hot. Crushed ice
will keep the cold ones cold.
Variety of Ingredients in Preparing Appetizers

Hors d’Oeuvres (\ȯr-ˈdərv\)
An hors d’oeuvre is used in meals for the same reason as canapés. These two are often
confused for each other. There are, however, three differences between hors d’oeuvres and
canapés, as follows:
ӹ Hors d’oeuvres are not served on a bread or crust base. ӹ Hors d’oeuvres are eaten with
cocktail picks or cocktail forks. ӹ The major ingredient of hors d’oeuvres is usually served
whole rather than
pureed, chopped, or made into a spread.
Hors d’oeuvres are dainty foods, colorful and vary in size and shape. They may be simple,
such as bits of meat and cheese such as crackers with liver pate. Some are served cold on
toothpicks in special holders, while others are served hot from a chafing dish.
Some simple hors d’oeuvres are deviled egg, cocktail sausages, sliced smoked salmon,
smoked turkey, stuffed prunes, smoked oysters, miniature meatballs, Vienna sausages,
boiled peeled shrimps, chicharon and spicy dilis.
Fruits such as apples, cantaloupes, pineapples, watermelon, and oranges make beautiful
holders for hors d’oeuvres. So do vegetables such as banana hearts, round eggplants, red
or green cabbage head, large cucumbers and upo.
Those That May Be Served Cold
Canapés
A canapé is a bite-size, open-faced finger food consisting of a bread-type base, a spread or
topping, and a garnish. The garnishes are usually portions of meat, fish, chicken, egg, or
cheese or a combination of these foods with bits of fruits or vegetables. Designed for both
eye and taste appeal, canapés come in different shapes. They should be arranged
attractively on trays and laid out on the buffet table or passed around the guests.
Canapé Bases
The following foods can be used as canapé bases:
1. Melba toast 2. crackers of many varieties 3. pastry 4. bread such as loaf, French, or rye
bread 5. croutons
Melba toast and crackers are available in the market in assorted sizes, shapes, and
textures.
Pastry bases may be purchased ready-made in various sizes or prepared as mini- pizza
crust.
Breads may be sliced or cut into shapes – squares, rectangles, circles, triangles, diamonds –
using a knife. They may also be cut into hearts, fancy rounds, and the like using a cookie
cutter.
Croutons are buttered bread shapes baked in the oven until crisp and brown. Crisp pan de
sal halves make perfect croutons. The term also refers to small cubes of bread fried with
herbs and spices or baked for use as garnish for soups and salads.
Finger foods
Finger food is food meant o be eaten directly using the hands, in contrast to food eaten with
a knife and fork, chopsticks, or other utensils. In some cultures food is almost always eaten
with hands. In the south Asian, subcontinent, food is traditionally always eaten with hands.
Food considered street foods are frequently though not exclusively, finger foods.
51
TOOLS, EQUIPMENTS. UTENSILS NEEDED IN PREPARING APPETIZERS
Measuring Utensils
Liquid measuring Cup- usually made of clear glass or plastic and it has lines outside so
that you can measure 1 cup or fractions of a cup.
Dry measuring Cups- these are made of plastic which comes in sets of ¼, 1/3,1/2, and 1
cup sizes.Some are in metric sets of 50,125, and 250 milliliters. They are used to measure
dry ingredients such as flour, sugar and shortening
Measuring spoons-these comes in sets. They are held together by a ring. The spoons are
made of metal or plastic. The most common sizes are the table spoon, teaspoon, ½
teaspoon, and ¼ teaspoon.
Mixing Utensils
Mixing Bowls- these comes I set small, medium and large bowl. These are made of glass,
metal or plastic used in mixing ingredients.
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Mixing spoon – is a utensil with a small shallow bowl, oval or round at the end of a handle.
It is used primarily for serving. Spoons are also used in food preparation to measure to mix
to stir and to toss ingredients.
Preparation Utensils
Pastry bag and Tubes/tips- a funnel like or cone shaped cloth or plastic bag with an open
end that can be fitted with metal or plastic tubes or tips of varying sizes and designs used for
shaping, piping, or decorating with materials such as cake icing, whipped cream and soft
dough.
Pastry Brushes- these have bristles either in a flat shape or bunched together. Use a pastry
brush to “paint” liquids or glazes onto pies, breads or pastries.
Strainer – it is made of medium to fine metal mesh and is used to separate solid from liquid
ingredients.
Knives- knives comes in a variety of sizes and it is most widely used.
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Cutting Board – this is the only surface which you can do cutting or chopping. They come
also in different sizes and shapes.
Can Opener – it has a handle that can be easily grip and a sturdy cutting blade so that it can
easily open a can of different sizes.
Skewer – a pointed wood or metal rod used for trussing joints of meat and poultry products
or for holding fish or pieces of vegetables.
Skillet- a very heavy thick bottomed frying pan used for pan frying when a very steady, even
heat is needed.
SAFE FOOD HANDLING ;

The Core Four Practices
It is important that in preparing foods we should be clean and sanitary to avoid from getting
sick. To avoid bacteria and viruses that cause us diseases, we have to practice the following
principles in preparing our food.
CLEAN – wash hands and surface often
SEPARATE- Do not cross contaminate
COOK – cook to a proper temperature
CHILL – Refrigerate promptly
Activity KNOW YOUR KITCHEN UTENSILS

Direction: complete the table below by providing the utensil appropriate for the given activity.
Activity Utensil
1.Cut buns into bite size pieces
2.Drain the marinated chicken
3.Prepare cake icing and whipped cream
4.Fry in a very steady or even heat
5.Open different sizes of can
6.Grease baking pan
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7.Measure, mix, stir and toss ingredients
8.truss joints of meats and poultry
Learning Outcome 2 : PREPARE SANDWICHES
Objective : At the end of the lesson, you are expected to:

 Discuss principles and procedures in preparing sandwiches
 Identify ingredients according to the given recipe
 Prepare variety of sandwiches based on appropriate technique
 Prepare sandwiches attractively using suitable garnishing, condiments and
service wares.
 Compute the selling price and the nutritive value of a sandwich; and,
 Store sandwiches hygienically at the appropriate temperature
Activity Identification
Direction: In Column A are the types of sandwiches. Put a check on the Column whether the
item is a sandwich or not a sandwich.
Column A(Item) Column B(Sandwich) Column C( not a sandwich)

Hearty sandwich
Finger sandwich
Small, dainty sandwiches
Hot sandwiches
Clubhouse sandwiches
Sandwiches
A sandwich is broadly defined as “any filling on top or between any outer coverings”.
The covering can be bread, rolls, muffins, or wraparound pastry. The filling can be salad,
sliced meat, or cheese, spread or any leftovers you might have. Nutritionally, all four food
groups (meat, vegetables and fruits, dairy products, and grains) can fit together in one neat-
to eat form.
Despite the wide variety of sandwiches, most fall into four categories:
1.Hearty Sandwiches- these are often referred to as lunch box sandwiches or picnic
sandwiches, and are perhaps the most common kind.
2.Finger sandwiches- Flat o rolled, these sandwiches are ordinarily served with another dish.
Therefore, they are considered as an accompaniment.
3.Small dainty sandwiches- these are served as dressy parties and teas. Often it is an open
faced.
4.Hot sandwiches- hot sandwiches may be served as the main dish. Examples are
toasted or grilled sandwiches, hamburgers, hotdogs, and roast beef.
Grilled Tuna sandwiches

Total Time: 30 minutes
Prep Time: 20 minutes cook time: 10 minutes servings: 4
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Quantity Unit item
4 4 ounce Tuna steaks
2 tablespoon Olive oil
1/2 teaspoon Salt
1/2 teaspoon Pepper
8 slices Sourdough bread
1/4 teaspoon Cayenne pepper
1/4 cup Green onion chopped
1/4 cup Mayonnaise
2 tablespoon Fresh lime juice
2 teaspoon Prepared horseradish
1 large Tomato, thinly sliced
1 Medium sized Ripe avocado, sliced
Methods:
1.Rub tuna steaks with 1 tablespoon olive oil sprinkle with salt and pepper evenly on each
side of steaks. Grill, over medium high heat, covered for 5 minutes on each side or until
desired degree of doneness. Brush the bread slice with the remaining olive oil Grill 1 minute
on each side or until golden.
2.Flake the tuna in a bowl. Add in the cayenne pepper and the next 4 ingredients stir to
combine Spread the tuna mixture on each side of 4 bread slices. Lay a tomato slice and
avocado slice on top of each sandwich. Cover the remaining 4 bread slices.
Nutritional facts for Grilled Tuna Sandwich:
Serving size: 1 (375 g)
Servings per recipe: 4
Amount per Serving % of daily Value
Calories 725.6
Calories from fat 257 35%
Total Fat 28.5 g 43%
Saturated fat 5.0 g 25%
Cholesterol 46.9 mg 15%
Sodium 1233.9mg 51%
Total Carbohydrates 77.6g 25%
Dietary fiber 8.1 g 32%
Sugars 3.2 g 13%
Protein 39.4 g 78%
Tools, Equipment, Utensils Needed In Preparing Sandwiches
Dry Measuring Cup Measuring Spoon Liquid Measuring Glass Timer
Mixing Equipment
Pastry brush Grater Mixing Spoon
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Mixing Bowl Rotary
Principles and procedures in Preparing Sandwiches

1.Use day old bread If it is any fresher, it will teat too easily
2.Let spread such as butter, peanut butter, and cream cheese come to room temperature for
easier spreading.
3 To keep bread from getting wet, add lettuce and tomato to the sandwich just before eating
it.
4.Sllice or cut large piece of meat in small pieces for easier eating. Be sure to remove all
gristle and flat.
5.Mix seasoning such as mustard, herbs, catsup and relish with a butter or another spread
for a better taste.
6.Vary the breads used. For new taste, try corn bread with sliced ham; banana bread with
peanut butter, whole wheat with bacon; raisin bread with cheese
7.Cut a sandwich I half before serving it. That makes it easier to hold and to eat.
To Make Hot Sandwiches

1.Toast a slice of bread. Place some hot meat (such as sliced beef or meat loaf) on top and
spoon hot gravy over all.
2.Many old cold fillings are also good when they are served hot. Prepare a traditional cold
method. Then, wrapped it tightly in aluminum foil and heat in a 190 degree Celsius oven for
about 15 minutes.
3.A grilled sandwich is another kind of of sandwich. Prepare your favorite cold sandwich and
melt about 15 ml or 1 tablespoon of butter in a small skillet over low heat. Add sandwich and
cook for about 3 minutes or until the sandwich is golden one side Then tur it with a pancake
turner, and cook it on the other side until it is golden The filling will be warm at this point
4. Open faced sandwiches are delicious broiled. Use whatever filling you wish, then place a
thin slice of cheese on top and put sandwich under the broil about 10 centimeters (4 inches)
from the heat. Broil until the cheese melts.
5. Hamburgers and hotdogs are also considered hot sandwiches. To make a burger, shape
ground meat into a patty. Sprinkle both sides with salt and pepper, and broil. Hamburgers
can also be cooked in a greased skillet. For a special treat, top cooked hamburger with
cheese, cooked bacon, tomato, or barbecue sauce.
6. Hot dogs, or frankfurters, come precooked, and so they need to be heated. You may want
to slit them almost all the way through lengthwise to prevent shrinking. Then cook them in a
skillet, or broil them until they are slightly brown. Some people prefer their hot dogs boiled or
steamed
To make Cold sandwiches

1.Place two slices of bread side by side on a flat surface
2.Spread softened butter or margarine on the sides facing you. Thus prevents a moist filing
from soaking into the bread and making it soggy.
3. Spread filling on one of the bread slices all the way to the edges using about 15 to 45
milliliters ( 1 to 3 tablespoons) of filling for each sandwich.
4. Top with lettuce or tomato, if desired, and cover with the other bread slices.
Methods of Preparing sandwiches

1.Spreading – involves spreading the bread with require “spread”. When large quantities of
sandwiches are being prepared the slices are spread out on the food preparation surface
and a palette knife is used to apply the spread.
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2. layering- is the loading of sandwich with the requested filling. All sandwiches of the same
type should be built or layered on the same way, every time.
3. Piping- is the application of a spread like mayonnaise, mustards etc…to the loaded
sandwich.
4.Portioning- refers to the preparation of a given number of sandwiches for a given number
of customers.
5. Molding- is not common in preparation of sandwiches. It refers more accurately to cutting
and is the process of cutting sandwiches into shapes.
6. Cutting – is the process of cutting the made sandwiches some sandwiches will require the
crust to be removed by presentation purposes. Commonly cut into fingers, halves and
quarters.
* A “two point” sandwiches is one that has been cut diagonally into two triangles
* A “four point” sandwich is one that has been cut diagonally into four tringles.
Safety and Hygienic practices in storing Sandwiches

Most sandwiches can be made ahead and refrigerated or frozen. To prevent them from
drying out, wrap them tightly in waxed paper, foil or plastic. If many sandwiches are big
stored I the refrigerator at once, place them all on a plate, cover them with a damp towel or
thin wrap waxed paper over it all. This prevent from drying out. If refrigerated, sandwiches
should be kept no longer than 24 hours. Do not freeze sandwiches made with mayonnaise
or salad dressing. They tend to separate and be oily when thawed. Hard cooked eggs
developed an off flavor and become tough when frozen. Raw vegetables such as lettuce or
tomato, should never be frozen. Cheese slices become crumbly upon freezing.
Activity 2 True or False

Direction: Select TRUE if the statement is correct and FALSE if it is incorrect.
________1. Finger food is a food to be eaten directly using the hands.
________2. Can opener is a pointed wood or metal rod used for trussing joints of meats and
poultry or for holding meat, fish or pieces of vegetables.
________3. Pastry brushes are a funnel like or cone shape cloth or plastic bag
________4. When stored dry, dry canapé bases, keep well for several days
________5. Finished platters should be chilled before service.
________6. Sandwiches can be plain or fancy.
________7. Hearty Sandwiches is flat or rolled
________8. A grilled sandwiches is another kind of cold sandwich
9. Green salad is also known as garden salad
________10. Leche flan is an example of appetizer.
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10
Learning Module
CAREGIVING
Grade 10
51
Week 5
Learning Outcome 3: PREPARE SALADS AND DESSERTS
Objectives : At the end of the lesson, you are expected to :
* discuss principles and procedures in preparing desserts

* identify ingredients according to the given recipe
* prepare variety of salads and desserts based on appropriate techniques.
*.Present salad and desserts attractively using suitable garnishes, condiments and service
wares.
*compute the selling price and the nutritive value of prepared salad and dessert
*store salads and desserts hygienically at the appropriate temperature
Salad
Salad is a combination of a well chosen vegetables or fruits with other ingredients
served with a dressing. The word salad is derived from the lain word ”sal”. It originated way
back in the days of Julius Caesar, when Romans ate greens sprinkled with salt the sole
ingredients for the dressing.
The three keys to ensure the quality of salad are:

1.The freshness of ingredient
2.Having all the ingredients blend together in harmony
3.Making sure the salad is appealing to the eye
TYPES OF SALAD
1.Green salad – the “green salad” or ”garden salad” is most often composed of leafy
vegetables such as lettuce varieties, and spinach. Due to their low caloric density, green
salads are considered a common die food. The salad leaves may be cut or turn into bit sized
fragments and tossed together (called a tossed salad) or maybe placed in a predetermined
arrangement (composed salad).
2. Vegetable salad- vegetables other than greens maybe used in a salad .Common raw
vegetables used in a salad includes cucumber, peppers, tomatoes, onions, carrots,, celery,
and radishes. Other ingredients such as mushroom, avocado, olives, hardboiled egg, green
beans, cheese, meat, seafoods are sometimes added to salad.
3. Bound Salad- a bound salad can be composed (arranged) or tossed (put in a bowl and
mixed with a thick dressing). They are assembled with thick sauces such as mayonnaise.
4.Main Course Salads- also known as “entrée salads”in North America. May contain grilled
of fried chicken , seafoods such as grilled or fried shrimp or a fish steak.Caesar salad, Chef
salad, Cobb salad, Greek salad and Michigan salad are dinner salad.
5. Fruit Salads- fruit salad are made of fruit, and include the fruit cocktail that can be made
fresh or from canned fruit.
6. Dessert salad- rarely include leafy greens and are often sweet. Common variants are
made with gelatin or whipped cream.
51
Macaroni Salad
Total time: 27 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
Serving : 4
Quantity Unit Item
1 cup Mayonnaise
2 tablespoon Vinegar
1 Tablespoon mustard
1 Teaspoon Sugar
1 Teaspoon Salt
¼ Teaspoon Pepper
1/2 lb Macaroni,cook and draine
1 cup Sliced celery
½ cup Chopped green pepper
1/2 cup Chopped red pepper
1/2 Cup Green onion
Methods :
1.Combine dressing ingredients
2.Stir into remaining ingredients
3.Civer and chill
Nutritional Facts
Serving size 1 ( 204 g)
Serving per recipe 4
Amount per serving % Daily value
Calories 466.4
Calories from fat 40%
Total fat 20.7g 31%
Saturated fat 3.0 g 15%
Cholesterol 15.2 mg 5%
Sodium 1068.7 mg 44%
Total Carbohydrates 61.6 g 20%
Dietary fiber 3.4 g 13%
Sugar 8.3 g 33%
Protein 8.8 g 17%
Standard Procedures help to ensure both quality and sanitation

1.Thoroughly wash all salad ingredients before using in a salad preparation
2. keep salad ingredients well chilled keeps them crisp and sanitary as well.
3. Keep dressings containing egg or dairy products refrigerated at or below 41F (5C)
4. Chill salad plates before plating to avoid wilting greens and other ingredients
5. use gloves or utensils to handle salad ingredients because it is ready to eat food
6. Mix tossed salads with dressing as close to service as possible
7. Do not overdress salads. Use only enough dressing
51
Cleaning and Storing Salad
1.The key to preparing good tasting, interesting and attractive salad is to start with fresh and
clean ingredients
2.Always thoroughly wash greens because dirt can lodge between leaves.
3. After the greens are lean proper storage is essential to keeping them fresh.
4. All labels on stored containers should include the name of the item, weight, date received,
name of the person storing the product, and the original use if any.
Desserts
Is a typically sweet course that concludes a meal. He course usually consists of
sweet foods, but may include other items. There are a wide variety of desserts in western
cultures including cakes, cookies, biscuits, gelatins, pastries, ice cream, pies, puddings and
candies, fruits are also included because of its natural sweetness.
Leche Flan
Total Time : 1 hour and 20 minutes
Prep Time : 20 minutes

Cook Time : 1 hour
Servings : 6
Ingredients
Caramel
Quantity Unit item
1 Cup Sugar
1 cup Water
Custard
Quantity Unit Item
12 Eggyolk
1(14 ounce) Can Condensed milk
1 Pint Milk
1 tablespoon vanilla
Methods
Caramel
Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel be
sure to line the sides of the pan.
Custard
1.Blend all ingredients in a blender. Pour mixture into a caramel lined loaf pan
2. Cover with aluminum foil place in a large pan half filled with water. Place pan
In pre heated oven at 375 degrees, and bake flan for about 1 hour or until firm
3.Place serving dish over top of the loaf pan, and invert. Flan will easily plate and the
caramel provides a wonderful sauce.
Nutritional facts of Leche flan
Serving size 1 (257 g)
Serving per recipe 6
Amount per serving % Daily Value
Calories 511.8 Total Carbohydrates 76.7 25%
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Calories from fat 155 30% Cholesterol 412.9 mg 137%
Total fat 17.2 g 26% Sodium 144.9 mg 6%
Saturated Fat 8.6 g 43% Protein 13 g 26 %
Grading Rubrics:
51

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Technology and Livelihood education

SELF -LEARNING MODULE

 Introduce basic nutrition;

Test II. Multiple Choice

INTRODUCTION: BASIC NUTRITION

A. Bread, Cereal, Rice, and Pasta

d. fats ,oils and sweets

Consumption should be limited

Figure 2; PHYSICAL ACTIVITY PYRAMID

Set limits on these

- watching tv , movies and videos , doing computer

Do these each day

NUTRITION AND EXERCISE

 Reduced risk of cardiovascular disease

Prepared by: Pamela T. Manayon

SELF -LEARNING MODULE

Carbon Oxygen Hydrogen Nitrogen Minerals

Calorie Value of Nutrients:

LESSON 1. BASIC FOOD COMPONENTS

Learning Outcome 1 . INTRODUCTION TO BASIC NUTRITION

Activity 1: THE NUTRITION AND YOU

Categories Food 1___________ Food2____________ Food 3___________

The 3 Classifications of Carbohydrates

- A relatively high fiber will also decrease the absorption of cholesterol.

- Rice - ube - bread - bijon and other noodles

- 5 pieces pandisal small about 15 grams each

ACTIVITY 2. Carbohydrates in the Body

Name Sources of Amount of Remarks Recommendations

Prepared by: Pamela T Manayon

Foods Classification of fats Remarks

LET’S SEE WHAT YOU KNOW

Features of Marasmus and Kwashiokor in Children

LET’S SEE WHAT YOU KNOW

- First Meal - Second Meal - Third Meal

RESULT OF LOW LEVEL OF IRON IN BLOOD

DIETARY FACTOR THAT INCREASE IRON ABSORPTION IS VITAMIN C

Let See What You Know

FOOD AVAILABLE IN QUANTITY MINERAL REMARKS:SUFFICIENT

ACTIVITY 7 MINERAL CONTENT OF THE FOOD

Different vitamins Needed By the Body

VITAMINS IMPORTANCE DIFICIENCY SYMPTOMS

*aids in the utilization of *may lead to extreme

Common Sources of Vitamins

Type Sources Quantity

LET’S SEE WHAT YOU KNOW

Activity 2. INVENTORY OF LEARNING

Pregnant and Lactating Mothers the lactating mother

Additional Nutrients Needed by the Human Body

Formula for computing Body Mass Index:

Daily food guide for older persons (ages 60 to 69)

Feeding the Sick

LESSON 2: PREPARE COLD MEALS

Learning Outcome 1: PREPARE APPETIZERS

Principles and Procedures involved in preparing appetizers

Variety of Ingredients in Preparing Appetizers

Categories Food 1_ Food2 Food 3_

aids in the utilization of may lead to extreme