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

Republic Act 8293, Section 176 states that no copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
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the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

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
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HOPE 4
Self-Learning
QuarterModule
3 4

Diet and Nutrition Assessment

(Recreational Activities)
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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.
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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.
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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
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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.
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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
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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.
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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

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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?
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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
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References

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