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    Week 1 Act 2

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    Joyce Dela Rama Juliano
    The document provides information on the nutritional value of different vegetables, listing examples of vegetables that are good sources of vitamins and minerals like vitamin A, C, B-complex, folate, carbohydrates, protein, and fat. It includes an activity sheet with multiple choice questions testing understanding of which vegetables contain certain nutrients and the roles of those nutrients. Correct answers are provided to gauge learning on identifying the nutritional values found in different vegetables.

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    Week 1 Act 2

    Uploaded by

    Joyce Dela Rama Juliano
    932 views1 page
    The document provides information on the nutritional value of different vegetables, listing examples of vegetables that are good sources of vitamins and minerals like vitamin A, C, B-complex, folate, carbohydrates, protein, and fat. It includes an activity sheet with multiple choice questions testing understanding of which vegetables contain certain nutrients and the roles of those nutrients. Correct answers are provided to gauge learning on identifying the nutritional values found in different vegetables.

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    WEEK 1 ACT 2

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    The document provides information on the nutritional value of different vegetables, listing examples of vegetables that are good sources of vitamins and minerals like vitamin A, C, B-complex, folate, carbohydrates, protein, and fat. It includes an activity sheet with multiple choice questions testing understanding of which vegetables contain certain nutrients and the roles of those nutrients. Correct answers are provided to gauge learning on identifying the nutritional values found in different vegetables.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    932 views1 page

    Week 1 Act 2

    Uploaded by

    Joyce Dela Rama Juliano
    The document provides information on the nutritional value of different vegetables, listing examples of vegetables that are good sources of vitamins and minerals like vitamin A, C, B-complex, folate, carbohydrates, protein, and fat. It includes an activity sheet with multiple choice questions testing understanding of which vegetables contain certain nutrients and the roles of those nutrients. Correct answers are provided to gauge learning on identifying the nutritional values found in different vegetables.

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    DAILY LEARNING ACTIVITY SHEET

    ACT. 2 WEEK 1
    Name:_______________________________ Score:_____________
    Year & Section: Day & Date Accomplished_____________
    Subject:_ TLE 10_______________________ Parent/Guardian Signature:_______________
    Activity Title: Nutritional Value of Vegetables (Choose Me!)
    Learning Targets: Identify the Nutritional Value of Vegetables
    Reference Title: Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and
    sugar water measured by electron spin resonance and differential scanning
    calorimetry. Cereal Chemistry 67(3): 286-291. Cookery_g10_learning_module
    Author: Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Page No: 92-94
    Main Idea:
    Vegetables are good sources of food nutrients that are very important in everyday meals.
    Example/s:
    Vitamin A keeps eyes and skin healthy and helps to protect against infections. Green leafy vegetables are sources of vitamin A.
    Example: alugbati ,ampalaya leaves, kalabasa leaves,malunggay ,petchay, sili leaves.
    Vitamin C helps heal cuts and wounds, and keeps teeth and gums healthy. Vitamin C aids in iron absorption.
    Examples: cabbage – type vegetables, bell peppers, lettuce, potatoes, dark green and yellow
    Vegetables.
    Vitamin B – complex - Beans and leafy greens.
    Examples: ampalaya tops, kulitis, pepper leaves, saluyot, dried beans
    Folate(folic acid)- helps the body form red blood cells and also good for pregnant women.
    Carbohydrates- rich vegetables – seeds, roots, tubers
    Protein-rich vegetables –legumes, peas, beans
    Fat-rich vegetables – nuts, olives, avocado
    High moisture content – mushroom, tomatoes, radish, green leafy vegetables
    Activity/Exercises:
    Directions: Read and analyze the following questions carefully. Encircle the letter of your answer.
    1. Which of the following vegetables is rich in carbohydrates?
    A. legumes, peas, and beans C. Mushroom, tomatoes, and radish
    B. Nuts, olives, and avocado D. Seeds, roots, and tubers
    2. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives,
    cabbage, and broccoli?
    A. Flavonoids C. Sugar
    B. Glutamic acid D. Sulfur compounds
    3. Which tool is used to drain excess water after washing vegetables?
    A. Bowls C. Steamer
    B. Colander D. Utility tray
    4. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the nutrient she needs?
    A. Alugbati C. Lettuce
    B. Potatoes D. Saluyot
    5. What Vitamin helps heal cuts and wounds, and keeps teeth and gums healthy ?
    A. Vitamin A C. Vitamin C
    B. Vitamin B complex D. Vitamin D
    6. Vegetables are good sources of _____which helps the body form red blood cells and also good for pregnant women.
    A.Vitamin A C. Folate(folic acid)
    B. Vitamin B – complex D. Carbohydrates
    7. A fat soluble compound responsible for the green color of plants.
    A. Carotenoids C. Flavonoids
    B. Chlorophyll D. lycopene,
    8. The natural sugar that provides the sweetness in vegetables.
    A. Carotenoids C. Flavonoids
    B. Fructose D. Glutamic Acid
    9. The yellow, orange to red soluble pigments found in plants.
    A. Carotenoids C. Flavonoids
    B. Fructose D. Glutamic Acid
    10. What vitamins keep eyes and skin healthy and help to protect against infections?
    A. Vitamin A C. Folate(folic acid)
    B. Vitamin B – complex D. Carbohydrate

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