Instructional Planning

(The process of systematically planning, developing, evaluating and managing the instructional
process by using principles of teaching and learning - D.O. 42, s. 2016)
Detailed Lesson Plan (DLP) Format
Learning Area:
DLP No.: Grade Level: Quarter: Duration: Date:
18 SCIENCE 10 2 60 MINUTES Feb. 6, 2019
Learning Competency/ies: Recognize the major categories of biomolecules such as Code:
(Taken from the Curriculum Guide) carbohydrates, lipids, proteins and nucleic acids; S10MT-Ivc-d-22
Key Concepts / Understandings to be The structures of biomolecules are made up mostly of a limited number of elements such as Carbon,
Developed Hydrogen, Oxygen and Nitrogen
Adapted Cognitive
Knowledge
Domain Process Dimensions OBJECTIVES:
Skills The fact or (D.O. No. 8, s. 2015)
condition of knowing Remembering Identify the presence of carbohydrates on some foods
The ability
something and
with
capacity
familiarityacquired
gained Understanding
through deliberate,
experience or Applying Perform chemical tests for carbohydrates in food samples
systematic,
association and
sustained effort to Analyzing
smoothly and Evaluating
adaptively carryout
Creating
complex activities or
the ability, coming
Attitude Receiving Phenomena
from one's knowledge,
practice,Values
aptitude, etc., Valuing Value the knowledege of what food they will include in their diet that will keep them going
to do something and those that they must be taken in moderation to maintain a healthy lifestyle
2. Content Activity - Test for Presence of Carbohydrates and Lipids (Part C)
Science 10 Learning Materials, Teachers Guide and Curriculum Guide, Food Chemistry
3. Learning Resources Experiments from Institute of Food Technologists
Activity Guide (attachment, kindly see guide for materials)
4. Procedures
4.1 Introductory Activity The students are asked to give recapitulation on the activity Test for Carbohydrates Part A and B. Then,
the students are asked, " Can you identify the presence of lipids in your food?"
5 minutes What type of lipids are we going to watch out in food consumption?
4.2 Activity
The groups are asked to prepare and check their materials for the activity.Refer to Activity 1 Test for
Carbohydrates and Lipids on the student manual. Part C for lipids will be performed for this session. The
25 minutes
safety precautions are reviewed before the activity

4.3 Analysis
What are lipids? How are they important to organisms?
When using the ethanol emulsion test, what is the indication that the food contains lipids?
5 minutes What kind of foods rich in fats should be taken in moderation? Why?

4.4 Abstraction

There is another class of biomolecules called lipids that have the “job” of storing energy for later use.
Lipids are also found in hormones and cell membrane components.Lipids have different structural types
such as carboxylic acids or fatty acids, triglycerides or neutral fats, steroids, and waxes, to name a few.
Naturally occuring esters are lipids that contain one or more long-chain carboxylic acids called fatty
acids. These are insoluble in water but soluble in nonpolar solvents.
When foods with fats are test with ethanol emulsion test, a layer of cloudy white suspension is
formed.
Foods that are rich in saturated fats and transfats should be taken in moderation because they are
considered to be bad fats. Saturated fats raise total blood cholesterol as well as LDL (low density
lipoprotein) cholesterol (bad cholesterol). Saturated fats are found in fatty beef, pork poultry with skin,
beef fat, lard and cream, butter, cheese and other dairy products made from whole or reduced-fat milk. A
diet should emphasize vegetables, fruits, whole grains low-fat dairy products, lean meat and poultry
without skin, fish, and nuts. On the other hand transfats are found in many commercially packaged
foods, commercially fried foods such as French fries from some fast food chains. Also, avoid too much
sugar in the diet because it is converted to fats.
 There is another class of biomolecules called lipids that have the “job” of storing energy for later use.
Lipids are also found in hormones and cell membrane components.Lipids have different structural types
such as carboxylic acids or fatty acids, triglycerides or neutral fats, steroids, and waxes, to name a few.
Naturally occuring esters are lipids that contain one or more long-chain carboxylic acids called fatty
acids. These are insoluble in water but soluble in nonpolar solvents.
When foods with fats are test with ethanol emulsion test, a layer of cloudy white suspension is
formed.
Foods that are rich in saturated fats and transfats should be taken in moderation because they are
10 minutes considered to be bad fats. Saturated fats raise total blood cholesterol as well as LDL (low density
lipoprotein) cholesterol (bad cholesterol). Saturated fats are found in fatty beef, pork poultry with skin,
beef fat, lard and cream, butter, cheese and other dairy products made from whole or reduced-fat milk. A
diet should emphasize vegetables, fruits, whole grains low-fat dairy products, lean meat and poultry
without skin, fish, and nuts. On the other hand transfats are found in many commercially packaged
foods, commercially fried foods such as French fries from some fast food chains. Also, avoid too much
sugar in the diet because it is converted to fats.

4.5 Application
A certain food was tested with the ethanol emulsion test, and no precipitate occurs. What does it mean?
minutes
4.6 Assessment 1) What is the major role of lipids in our body?
Analysis of Learners' Products 2) Enumerate some examples of lipids.
10 minutes 3) What are fatty acids?

4.7 Assignment
Enhancing / improving the Copies of handouts on Carbohydrates is given to the class for the
2 minutes day’s lesson students to reproduce, read in advance and use next meeting.

4.8 Concluding Activity

The students are asked to clean their working areas.
3 minutes
5.      Remarks
6.      Reflections
A.  No. of learners who earned 80% in the C.   Did the remedial lessons work? No. of learners who have caught up with
evaluation. the lesson.

B.   No. of learners who require additional activities

D.  No. of learners who continue to require remediation.
for remediation.

E.   Which of my learning strategies worked well?

Why did these work?

F.   What difficulties did I encounter which my

principal or supervisor can help me solve?
G.  What innovation or localized materials did I
use/discover which I wish to share with other
teachers?
Prepared by:
Name: JERAMEEL K. ESTRERA School: BADIAN NATIONAL HIGH SCHOOL
Position/
Division:
Designation: TEACHER 1 CEBU PROVINCE
Contact
09333308095 Email address: [email protected]
Number:
Technical
Editor: FLORENCIO G. LABISTE PRINCIPAL