This slides discuss the food for good health and personal appearance

1. HELE
2ND GRADING
“Food for Good Health and Personal Appearance”
. Discuss the importance of food and good nutrition
• Plan nutritious, inexpensive, and adequate food appropriate for a given occasion
• Prepare and cook a one-day menu
• Show enjoyment in preparing food for special occasions
• Buy intelligently the needed ingredients by keeping within the budget
• Follow the proper ways of storing and preparing food
• Serve food properly and attractively
• Discuss proper table manners and social graces at mealtime

2. IMPORTANCE OF FOOD AND GOOD
NUTRITION

3. The VALUE OF FOOD T THE BODY
A person who eats the right kind and the right amount of
food is usually healthy and strong.
You eat food for four main reasons:
> Food makes yu grow
 Food gives you strength and enery with which to work and
play.
 Food keeps your body in good condition in orde to protect
you from diseases.
 Food maintains your life.

4. Food gives you physical strength, the energy you use in working,
running, walking, playing, lifting and moving objects & many
more.
Food also enables you t thin well. It gives the mind the power to
think or reason out quickly when you study, work, or play. This is
called Mental strength.
Food is the fuel that makes the body going. Just like an engine,
the body needs fuel to make it go. The body burns food in
different ways.
The food you eat replaces & repairs the worn ut tissues

5. > It is very important that you have adequate nutrition
because you are growing fast as teenagers.
 The food items you eat maintain your body and keep you
healthy.
 Nutritious food items help you grow and develop properly.
 Eating a balanced diet must become a habit.
 Eating the right amount and kind of food your body needs
means you get all the needed nutrients.
 These are the substances in food that help you grow, supply
energy, and keep you strong and healthy.
 Remember too that eating nutritious food will bring about a
pleasing appearance.

6. NUTRIENTS
Nutrients are compounds in foods essential to life
and health, providing us with energy, the building
blocks for repair and growth and substances
necessary to regulate chemical processes.
 There are six major nutrients:
1. Carbohydrates (CHO), 4.Vitamins,
2. 2. Lipids (fats), 6. Minerals,
3. Proteins, 7. Water

7. Carbohydrates
 It provides energy and supply more than one-
half of the calories in a balanced diet for a
healthy person. They are classified as starch
and sugar.
Examples of good sources are rice, noodles,
other cereals, potatoes, jam, and jelly.
Calories are the amount of energy released when your body
breaks down.

8. LIPIDS or FATS
Fats give heat and highly concentrated energy
to the body.
Examples of fat-rich food items are:
 lard, butter, margarine, and mayonnaise..

9. PROTEIN
Protein supplies the body with the materials
for the growth of new tissues and the repair of
old ones.
It also provides calories or energy.
 Examples of protein-rich food items are
animal meat, poultry, fish, legumes, and nuts.

10. VITAMINS
Vitamins are regulative and protective
substances found in small quantities in food.
They promote growth, give strength, and
protect the body from diseases.
Vitamins act as catalysts or fuel in various
activities of the body.
Examples of good sources of vitamins are
vegetables and fruits.

11. MINERALS
Minerals are essential constituents of the hard and
soft tissues of body fluids. They assist in regulating
body processes.
Elements found in foods that our bodies need to
develop and function normally.
Examples of minerals are
calcium, chlorine, cobalt, copper, iodine, iron. Good
sources of mineral among food items are lean meat,
vegetables, and fruits.

12. WATER
 . Water, now considered a nutrient.
 Water is very important because it carries other
nutrients to all parts of the body and carries waste
products away.
It helps regulate body temperature and aids in
digestion when intake of water comes from
drinking plain water, coffee, tea, and fruit juices.

13. MEAL PLANNING- is the act of thinking ahead about
what you'll make for meals and snacks and getting prepared.
As a good homemaker, you must know how to plan and prepare
meals.
To develop your skills easier,
a.) you must have a work plan-detailed schedule of all the jobs
that must be done for the meal.
b.) Decide on your menu, plan the meals around the basic food
groups, and
c.) consider meal patterns and possible variations

14. A CAREFULLY PLANNED MEAL CAN ACHIEVE THE
FOLLOWING:
1. The family members can get the nutritionally
adequate meals.- meaning, they may get the exact
amount and quantity of nutrients required for the
body.
2. maximum use of available resources, like money,
food supplies, fuel, tools and equipment, as well as
time and energy;
continue

15.  3. a reasonable and economical budget; and
 4. a shared responsibility among family
members which can be enjoyable and
satisfying. Practice work assignment.

16. FACTORS TO BE CONSIDERED IN MEAL PLANNING:
1. Plan menus to save time and effort.
2. Plan within the family's budget for food.
 3. Consider the family's food needs, nutritive
requirements, and preferences.
 4. Vary the menus and introduce new dishes to
perk up the family appetite and enjoyment of
meals.
 5. Plan simple but attractive menus.

17. 6. Reuse leftover food for the next meal.
7. Plan special dishes on weekends or when you have
enough time for food preparation.
8. Try new methods of cooking but consider the
availability of kitchen utensils, tools, and equipment.
9. Write and save your meal plan for future use.
Supper is used especially when the meal is an informal one
eaten at home, while dinner tends to be the term chosen when
the meal is more formal.

18. FACTORS TO CONSIDER IN MEAL PLANNING:
 Age of the Family Members
 Size of the family
 Occupation or Activities of the Members of the family
 Family income
 Healt & condition & some special needs

19. MENU- it is the list of food served at mealtime.
also a list of dishes.or food available or to be served in a
restaurant or at a meal.
MENU PATTERN- The outline or guide of the food items to be included in
each meal.
BREAKFAST = the most important meal of the day
because breakfast breaks the overnight fasting period. It
replenishes your supply of glucose to boost your
energy levels and alertness, while also providing
other essential nutrients required for good health.

20. THE THREE MEALS OF THE DAY
BREAKFAST = the most important meal of the day because breakfast
breaks the overnight fasting period. It replenishes your supply of
glucose to boost your energy levels and alertness, while also providing
other essential nutrients required for good health.
LUNCH- is a meal at noontime . It is less hearty than dinner. It is an
occasion for family and friends to get together and talk. It provides an
opportunity to satisfy nutritional, social, and emotional needs.
SUPPER, which is another light meal, is served in the evening. It has a
similar menu pattern as the lunch.

21. BREAKFAST MENU PATTERN:
CEREALS: ________________________
PROTEIN or MAIN DISH:_____________
VEGETABLES: _____________________
BEVERAGE:_______________________
FRUITS/DESSERT: _________________
LUNCH/SUPPER MENU PATTERN
SOUP: ____________________________
APEETIZER: ________________________
CEREALS:__________________________
PROTIN/MAIN DISH:__________________
VEGETABLES:________________________
BEVERAGE:__________________________
FRUITS/ DESSERT:_____________________
MENU
PATTERN

22. MENU PATERN/GUIDE
SAMPLE
BREAKFAST MEAL: LUNCH MEAL: DINNER:
SOUP: - Fish tinola Utan bisaya
CEREALS: PLAIN RICE/ BREAD/ GARLIC RICE - PLAIN RICE PLAIN RICE
MAIN DISH: SUNNY SIDE UP EGG/ BACON - FRIED CHICKEN GRILLED
FISH
VEGETABLES: SAUTED AMPALAYA - SAUTED KANGKONG PICKLED
EGGPLANT
DESSERT/ FRUITS : BANANA/ LECHE FLAN - ICE CREAM OR MANGO banana
BEVERAGE: CHOCO MILK/ MILK/JUICE - WATER/FRUIT JUICE plain water