GRADE 1 to 12 School COL. LAURO D.

DIZON MEMORIAL INTEGRATED HIGH

Grade Level 7
SCHOOL
DAILY LESSON
Teacher DAVY LOUIE A. JOVEN Learning Area HEALTH (MAPEH)
LOG Teaching Date and Time DECEMBER 4-7 2023 Quarter SECOND (WEEK 1)

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons, exercises,
and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives supports the learning of
content and competencies and enables children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.

A. Content Standard The learner demonstrates understanding of nutrition for a healthy life during adolescence

B. Performance Standard The learners… The learners… The learners… The learners…

The learner makes informed decisions The learner makes informed The learner makes informed The learner makes informed
in the choice of food to eat during decisions in the choice of food decisions in the choice of decisions in the choice of food
adolescence. to eat during adolescence. food to eat during to eat during adolescence.
adolescence.
C. Learning The learners… The learners follow:
Competency/Objectives The appropriate nutritional guidelines for the adolescents for helpful eating
Write the LC code for each. Identify the right foods during adolescence Explain the need to select the food based on the nutritional needs during adolescence
(H7N-IIa-20)
Follows the food pyramid guide for the adolescents and nutritional guidelines for Filipino in choosing foods
to eat
(H7N-IIb-c-21)

Explains the need to select food

based on the nutritional
needs during adolescence
II. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.

Nutrition Nutritional Guidelines

 during
adolescence
Nutrition
during
adolescence
Nutrition
during
adolescence
Nutrition during adolescence
III. LEARNING
RESOURCES
A. References PIVOT 4A Quarter 2 MAPEH (Health) G7
PIVOT 4A Quarter 2 MAPEH (Health) G7 DepEd CALABARZON
DepEd CALABARZON
1. Teacher’s Guide
pages
2. Learner’s Materials Pages 5-15
Pages 16-21
pages
3. Textbook pages
4. Additional Materials
from Learning
Resource (LR)portal
B. Other Learning Resource Grade 7 Health Learner’s Material, Deped Grade 7 Health Learner’s Grade 7 Health Learner’s
Grade 7 Health Learner’s Material,
TV & Internet Resources Material, Deped TV & Internet Material, Deped TV & Internet
Deped TV & Internet Resources
Resources Resources
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can
 infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes,
and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson The teacher will ask the students. The teacher will ask the The teacher will ask the students.
or
presenting the new lesson The student students.
What are the reasons why some
What is the right food to eat by the Describe the impact of a poor adolescents are undernourished
will sing a adolescents diet on your health as an
adolescent 5 mins
5mins
HEALTHY 5 mins

DIET song
*See
attachment

(10 mins.)
The student
will sing a
HEALTHY
DIET song
*See
 attachment

(10 mins.)
The students will sing a healthy diet song

10 mins
B. Establishing a purpose for
the lesson
What is the 5 min
The teacher will ask the students
to identify the themes of the
importance following pictures that will be
given by the teacher.

of food to See attachment for the sample

pictures

our body?
5 min

(5 min)
What is the importance of food to our
body?

5mins
C. Presenting LOOKING The teacher will show different
examples/Instances of the new Ask the students the following BACK…MOVING FORWARD pictures of the previous exhibit in
lesson questions: Ask the students the following the school.
questions: The teacher will ask each group
 What are the materials used in the to share among its member (Note: If there is no available
object?  What are the their researched. photos.
 What do you think is the process communities or places Teachers can simply cut or print
or technique used to create such shown in the video? The group will answer the different exhibits.)
 work?  What particular art/craft following questions:
highlighted in the video Ask the students the following
5 min clip?  What are other questions:
 What elements and examples of  What are the
principles can be derive MIMAROPA and characteristics of an
from the given art/craft? VISAYAS arts and exhibit?
 Do you think that the crafts?  What makes an exhibit
tradition and history of  How significant the good or appealing?
the community somehow art/craft to the history  How important the
reflected in their arts and or tradition of our themes or the subject of
crafts? country? the exhibit?
 What are the  What are the factors
developments happened contributing to the
to their respective enhancement of their
communities in different arts/crafts?
fields of arts?
10 mins 5 mins
10 min
D. Discussing new concepts Discussing on appropriate
and practicing new skills # 1
Discussion guidelines of adolescence and
helpful eating

on the right
food during
adolescent
(10 min)
Discussion
on the right
 food during
adolescent
(10 min)
Discussing on the right food during
adolescence
E. Discussing new concepts
and practicing new skills # 2
Discusse
s the
need to
select
food
based on
the
nutritiona
l needs
during
adolesce
nce

Calcium
 Iron

Protein

Energy
 Fiber
(20 min)
Discusse
s the
Food
Pyramid
Guide for
adolesce
nts and
nutritiona
l
guideline
s for
Filipinos
in
Discussing the need to select
food
Discussing the food guide
pyramid
F. Developing mastery (leads
to
Formative Assessment 3)

G. Finding practical application

of the concepts and skills in
daily living

H. Making generalizations and

abstractions about the lesson
I. Evaluating Learning

J. Additional activities for 

application or remediation
IV. REMARKS
V. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students
learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
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: CHECKED BY:

NOTED BY:

DAVY LOUIE A. JOVEN MA. CARMELA T. BAYLON DEBIE B. MONTECER

ASSISTANTPRICIPA
TII MAPEH MT1 MAPEH
L

CARLO M. CARAG LINA M. LAGURAS Ed.D

HT1 MAPEH PRICIPAL IV