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HOPE 4
Health Optimizing Physical Education (HOPE 4) – Grade 12
Quarter 3 – Module 4: Diet and Nutrition Assessment
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writers: Efren N. Bacani and Wilda V. Dimaala
Editor: Christian Bjorn R. Cunanan
Reviewers: Alfred Villanueva III, Christian Bjorn R. Cunanan
Illustrator: Christian Bjorn R. Cunanan
Layout Artist: Name
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
 HOPE 4
Quarter 3
Self-Learning Module 4
Diet and Nutrition Assessment
(Recreational Activities)
Introductory Message
For the Facilitator:

Welcome to the Health Optimizing Physical Education (HOPE 4) Self-Learning

Module 4 on Diet and Nutrition Assessment

This Self-Learning Module was collaboratively designed, developed and reviewed

by educators from the Schools Division Office of Pasig City headed by its Officer-in-
Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in
partnership with the City Government of Pasig through its mayor, Honorable Victor
Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum
using the Most Essential Learning Competencies (MELC) in developing this
instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Health Optimizing Physical Education 4 (HOPE) Self-Learning

Module 4 on Diet and Nutrition Assessment.

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You will
be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills that

you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson at

hand.

Recap - This part of the module provides a review of concepts and

skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and application

of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
Most Essentials Learning Competencies:

Self-assesses health-related fitness (HRF) status, barriers to physical activity

assessment participation and one’s diet

At the end of the module, the learners will be able to:

1. define the meaning of nutritional assessment and balanced diet
2. enumerate five components of balanced diet and four categories of nutritional
assessment
3. value the importance of nutritional assessment thru journal entry.

PRE–TEST

Directions. Directions. Choose your answer on the choices below.

1. They boost the immune system, support normal growth and development and
help cells and organ to do their job
2. They are one of the building blocks of body tissue and can also serve as a
fuel source.
3. It is vital for all known forms of life, even though it provides no calories or
organic nutrient.
4. Macronutrients that provides fuel for the central nervous system and energy
for working muscles.
5. A major storage form of energy in the body

Carbohydrates
Fats
Protein
Vitamins and Minerals
Water
 RECAP
Can you still remember Go Grow and Glow foods. Ok, let’s see if you can
still identify the following.
1.Breads 4. rice 7. pasta 10.potatoes
2.Meat 5. eggs 8. fish 11.peanuts
3.Fruits 6.vegetables 9.seaweeds 12 shellfish

LESSON
The first step towards a better diet is finding out where you’re already making
good choices and you need to make a change. The food that the body takes in equally
vital for a person to be fit. Good eating does not just end on the plate, it also includes
the correct eating habit, behavior or pattern that one has established. The right amount
and kind of food certainly will fuel the mind and body to carry out the day to day tasks.
This starts with having a regular eating time throughout the day. Eating regularly helps
prevent too much hunger, which often results in over eating the next meal. Eating in
some places other than the dining table allows you to do other things while eating. For
instance, if one eats in front of the television, then most likely, the focus will be on the
TV show and not on the meal, leaving the person unaware of how much food was
consumed, and more calories on a later meal.
Some people also crave, and thus do not eat for hunger but for pleasure.
Fluctuation of blood sugar level is one cause of food craving, therefore, one way to
avoid food craving is by controlling the blood sugar level through avoiding or limiting the
consumption of sugar and processed foods and by regular exercise.
Food also serves as a comfort to some who are going through emotional
problems. The best way to break emotional eating is to look for alternative activities one
loves to such as making crafts or doing sports.
In an outdoor activity like trekking, nutrition is also important. The body will be
needing enough fuel to meet the demands of the activity. Fueling the body means
increasing the amount of glycogen or stored glucose in the body to help to help one get
going longer before “hitting the wall” – when carbohydrates reserve are depleted such
that person cannot reach the desired highest level of performance anymore.
On top of the list of things, we need to plan for the fuel for the body – food. The body’s
need for food depends on the distance of trek, temperature and mountain elevation. The
fat in the body supplies a lot of energy and is slowly burned, but it needs to be
replenished by food. If one runs out of food, the body consumes muscles for food and
this results in fatigue and a slowdown in performance.
Healthy eating is not about depriving oneself, starving to become unrealistic thin
or denying ourselves of food we love. The right way is to achieve a balanced diet which
contains carbohydrates, protein, fats, vitamins and minerals in the right proportions.
Components of well – balanced diet
1. Carbohydrates
A vital source of energy, carbohydrates comprises about 60% of an
individual’s diet. Most of energy needs met from carbohydrates. Choose wisely
from complex carbohydrate sources such as whole grains, wheat, millets rice etc.
2. Protein

Protein is needed to assist your body to repair cells and make new ones. It
is also essential for growth and development during the various stages of life.
About 25% of daily calories should come from protein found in legumes – like
kidney beans, black eyed beans and chick peas. Milk and milk products like –
curd and yoghurt are also source of protein. For the non-vegetarians, good
sources include eggs, fish and lean meat.
3. Fats

Fats contribute to about 15% of daily caloric needs and are a major
energy source. They are a major energy sources. They are also vital for storing
and providing vitamins and synthesize hormones. Some of the good sources of
fats for one’s daily diet can come from polyunsaturated fats such as, flax seeds,
sunflower seeds etc., monounsaturated fats such as olive oil, sesame oil etc.,
and saturated fats such as butter – however, remember to use these in
moderation.
4. Vitamins and Minerals

Micronutrients – vitamins and minerals support metabolism, nerve and

muscle function, bone maintenance and cell production. Fruits and vegetables
are the major sources of vitamins and minerals including potassium, iron, folate,
vitamin A and vitamin C. Vitamins are organic compounds our body needs to
perform all its essential functions – like growing tissues, regulating metabolism
and maintaining a healthy immune system. Sometimes the word vitamins is also
used as a colloquial reference to minerals, fatty acids, amino acids and the 13
actual vitamins humans requires of course with a list of vitamins and compounds
our body needs. Vitamins are best when they come from food, versus a dietary
supplement, so, eating real unprocessed, whole food in our diet, we’re getting the
 best of these vitamins. Make it a ritual like we do with our daily spoonful of our
favorite wonder food. Vitamin B -12 is one of the most important essential
vitamins.
5. Water
Life without water is unimaginable. A major nutritional component that
helps regulate body temperature, lubricate our joints and protects our major
organs and tissues. Water also aids to transport oxygen throughout your body.
Make sure that you drink at least 8 glasses of water every day.

A nutrition assessment is an in – depth evaluation of both objective and

subjective data related to an individual’s food and nutrient intake lifestyle, and
medical history. The data for nutritional assessment falls into four categories:
anthropometric, biochemical and dietary. It is used to determine the nutritional
status of individual or population group as influenced by the intake and utilization
of nutrients (Gibson 2005).
Nutritional status represents meeting of human body needs for nutritive
and protective substances and reflection of these in physical, physiological and
biochemical characteristics, functional capability and health status i.e…
nutritional assessment, is essential for identification of potential critical nutrients
(at population groups at risks of deficiency); for emulation of recommendations
for nutrients intake; development of effective public health nutrition(PHN)
program for nutrition related diseases prevention.
Nutritional assessment can be defined as the interpretation from dietary,
laboratory, anthropometric and clinical studies;

1. Anthropometric assessment are a series of quantitative measurement

of the muscle, bone and tissue used to assess the composition of the body. The
core elements of anthropometry are height, weight and body mass index (BMI),
body circumferences (waist, hip and limbs) and skin fold thickness
2. Biochemical assessment uses laboratory measurement of serum
protein, serum micro nutrient level, serum lipids and immunological parameters
to assess general nutritional status and to identify specific nutritional deficiencies
3. Clinical assessment refers to collecting information and drawing
conclusions through the use of observation, psychological test, neurological test
and interviews to determine what the person’s problem is and what symptoms he
/ she is presenting. Nutrition screening is used to identify malnourished
individuals. It can be carried out on the whole population on specific
subpopulation at risk or on selected individuals (Gibson 2005) Nutrition
interventions are carried out on population subgroups at risk, which are identified
during nutrition survey or screening. Supplementation and fortification are some
example of nutrition interventions.
 4.Dietary assessment
Assessing food and fluid intake is an essential part of nutrition
assessment. It provides information on dietary quantity and quality, changes in
appetite, food allergies and intolerance and reason for inadequate food intake.
This results are compared with recommended intake such as recommended
dietary allowance (RDA) to counsel clients on how to improve their diets by food
intake and nutrition or treat conditions affected by food intake and nutritional
status (e.g., cardiovascular disease, cancer, obesity, diabetes and
hyperlipidemia). 24 hour recall is one of the common ways to assess dietary
intake. This method was designed to quantify the average dietary intake for a
group of people, although it can be used to assess individual nutrition intake.
During a recall, a client is asked to remember I every detail to remember every
food and drink consumed during the previous 24 hours. The method can be
repeated on several occasions to account for day – to – day variation in intake.
Health care providers may prompt clients to remember what they ate or drank by
time periods or activities (e.g., just after waking up, before going to bed) or to
estimate portion sizes by looking at household measures, food models,
household utensils, photographs or actual food.

ACTIVITY

Activity : You Are What You Eat

Our bodies contain similar nutrients to the food we eat. Therefore,
depending on what kind of food we consuming and the contents of that food, we
are affecting our nutrients levels and over all, our health.
On a one whole sheet of a bond paper, make a poster out of this slogan

You are What You Eat

 WRAP–UP

We Are what we eat because each food we choose is a collection of

molecules of information – messages to the body. We digest or breakdown the
food into smaller units to help “run the operations” of the body.
On your notebook draw the recommended food plate for Filipinos

VALUING
Nutritional assessment should commence at diagnosis and then be
carried out longitudinally during treatment as well as during survivorship. We
have intuitively known for a long time that poor nutritional status is associated
with morbidity and mortality
Answer this question in your journal, at least three paragraphs:
What is the importance of nutrition assessment?
 POST TEST

Direction: Choose your answer on the choices below.

1. An in depth evaluation of both objectives and subjective data related to an

individual’s food and nutrient intake lifestyles and medical history.
2. Refers to collecting information and drawing conclusion through the use of
observation, psychological test, neurological test and interviews.
3. Series of quantitative measurements of the muscles, bone and adipose tissue,
used to assess the composition of the body.
4. Assessing food and fluid intake include the 24 hour dietary recall, dietary record,
dietary history and FFQ.
5. Uses laboratory measurement of serum protein, serum lipids and immunological
parameters to assess general nutritional status.

Anthropometric assessment
Biochemical assessment
Clinical assessment
Dietary assessment
Nutrition assessment
 KEY TO CORRECTION

References
Books
Conrado R. Aparato et al – Physical Education And Health (Volume II)

WEBSITE
www.ahealthiermichigan.org
kidshealth.org
Wikipedia
www.ncbi.nlm.nih.gov
sciencedirect.com
www.ultrawellnesscenter.com
USAID.2015 “Feed the Future: What is Food Security
www. taking.change.csh.umn.edu >diet