Ikaapat na Modyul

III.Piliin ang titik ng tamang sagot.

1.Ano ang pamagat ng tulang pinag-aralan?

a.Panambitan b.Paalam sa pagkabata c.wala sa nabanggit d.lahat ng nabanggit
2.Sino ang sumulat ng tulang nabanggit?
a.Efren C. Abuyen b.Ildefonso Mayor c.Myrna Prado d.Audie Himora
3.Ano ang ibig –sabihin ng kapus-kapalaran?
a.mahirap b.mayaman c.maykaya d.wala sa nabanggit
4.Sino ang nagsalin ng tula sa Filipino?
a.Myrna Prado b.Ma. Lilia F. Realubit c.Audie Himora d.Oddie Cruz Lacsamana
5.Ilang saknong meron ang tula?
a.1 b.2 c.3 d.4
6.Anong ismo ang ginamit sa tula?
a.pormalismo b.imahismo c.marksismo d.humanismo
7.Lalaking laging lumalapit. Ito ay halimbawa ng...........
a.assonance b.aliterasyon c.simbolismo d.metapora
8.Ano ang nangyayari sa mga mahirap?
a.tinutulungan b.pinapayaman c.lalong nasasadlak d.wala sa nabanggit
9.Ano ang ibig-sabihin ng sa salapi silaw
a.gahaman sa pera b.mayaman c.mahirap d.lahat ng nabanggit
10.Kanino isinisisi ng may-akda ang nangyari sa mahihirap?
a.kapwa b.Diyos c.magulang d.lahat ng nabanggit
11.Sino ang lalong umuunlad ayon sa akda?
a.mayayaman b.mahirap c.pareho d.wala sa dalawa
12.Ano ang utang na loob ng mayayaman sa mahirap?
a.kayamanan b.karangalan c.kapangyarihan d.wala sa nabanggit
13.Ano ang ginagawa ng mayayaman sa mahihirap
a.dinudusta-dusta b.pinapa-SPA c.nagrerestorant d.nag-FINE Dining
14.Ilang taludtod meron ang isang saknong sa tula?
a.1 b.2 c.3 d.4
15.Ano ang ibig-sabihin ng lalong managana?
a.lalong sumakit at bumaon b.sumisigla c.yayaman d.papangit
16.Ano ang ibig sabihin ng panambitan?
a.panawagan b.sumpa c.pareho d.wala sa nabanggit
17.Sino ang may akda ng “May Plastik ang Mundo”?
a.Myrna Prado b.Oddie Cruz Lacsamana c.Audie Himora d.Ma. Lilia F. Realubit
18,Anong mga okasyon ang binanggit sa tulang May plastic ang mundo?
a.Linggo’t Huwebes Santo b.Pasko c.Araw ng Patay d.lahat ng okasyon
19.Ayon sa akda ano ang mga patay na?
a.bangkay b.hayop c.tulungan d.bigayan
20.Ilang pantig mayroon ang Panambitan?
a.labindalawahin b.lalabinwaluhin c.wawaluhin d.wala sa nabaggit
21.Anong tugma ang ginamit sa May Plastik ang Mundo?
a.ganap b.malaya c.di-ganap d.walang ganap
22.Anong tugma naman ang ginamit sa Panambitan?
a.ganap b.di ganap c.malaya d.wala sa nabanggit
23. Sino ang pinatutungkulang mga api sa huling taludtod ng Panambitan?
a.mahihirap b.mayayaman c.maykaya d.wala sa nabanggit
24. Ano ang pamagat ng tula na isinulat ni Ma. Lilia F. Realubit?
a. .Panambitan b.Paalam sa pagkabata c.wala sa nabanggit d.lahat ng nabanggit
25_______ ay pantay-pantay.Ano ang salitang pupuna sa patlang?
a.tao b.mayayaman c.maykaya d.wala sa nabanggit
II.PUZZLE:CROSSWORD PUZZLE
PAHALANG
1. Sino ang pinatutungkulan ng mga api sa
huling taludtod ng Panambitan?
3. _______ ay pantay-pantay.Ano ang
salitang pupuna sa patlang?
4. Saan gawa ang pader na binanggit sa
ikalawang tula?
6. Ano ang pamagat ng tula na isinulat ni Ma.
Lilia F. Realubit?
8. Ano ang tawag sa mga salitang hindi na
epektibo dahil sa sobrang paggamit?
10. Sino ang binanggit na dinuduraan sa tula?

13. Anong uri ng taludturan ang ginamit sa

May Plastik ang Mundo?
14. Ano ang dahilan ng pagkagalit ni Huwan?
16. Ilang bahay ang
binanggit sa tulang May Plastik ang Mundo?
17. Kanino malaya ang pader ni Huwan?
19. Ano ang kasingkahulugan ng sakit?

PABABA unang saknong ng tulang Panambita?n

2. Ano ang tawag sa pag-ulit sa panimulang tunog sa
magkakasunod na salita?
5. Ano ang tawag sa mga salitang hindi magkakapareho
ang patinig ngunit hindi ang katinig lalo na sa unang
pantig ng magkakasaunod na salita?
7. Nasa anong dayalekto ang orihinal na Panambitan?
9. Ano ang unang salita na makikita sa unang taludtod sa
11. Ilan naman ang sa kotse?
12. Ano ang tawag sa mga taong mapagpanggap?
15. Ano ang kasingkahulugan ng matalo?
1. Ano ang binalot ni Huwan ng plastik?
18. Saan may trono na si Huwan dahil sa ipokrito nitong
gawain?

I M P I Y E R N O 1.SAAN MAY TRONO NA SI HUWAN?

B I G A Y A N T 2.ANO ANG TAWAG SA MGA MAPAGBALAT-KAYO?
S
3.ILANG TALUDTOD MAYROON ANG
I
A R PANAMBITAN?
P L A S T I K 4.ANO ANG PATAY NA AYON SA MAY PLASTIK ANG
A MUNDO?
T 5.KANINO MALAYA ANG PADER NI HUWAN?

III.Pagtambal-tambalin ang mga pahayag at salitang magkakaugnay.

HANAY A 9.simbahan
1.Oddie Cruz Lacsamana 10.damayan at bigayan
2.Myrna Prado HANAY B
3.Ma. Lilia F. Realubit a) May Plastik ang Mundo
4.mahihirap b) Panambitan
5.mayayaman c) Nagsalin ng Panambitan
6.Diyos d) Api
7.Ginto e) Umuunlad
8.hapdi f) Sinisisi ng mahirap
 g) Pader i) Bangketa
h) Sakit j) Patay na
IV.Susi sa Kasagutan 13. A
I 14. D
1. A 15. A
2. C 16. A
3. A 17. B
4. B 18. A
5. D 19. D
6. B 20. A
7. A 21. B
8. C 22. A
9. A 23. A
10. B 24. A
11. A 25. A
12. C
II.

I M P I Y E R N O

B I G A Y A N T

A R

P L A S T I K

A
III.
T 1. A
2. B
3. C
4. D
5. E
6. F
7. G
8. H
9. I
10. J
A SOURCE: Fish, cod liver oil, butter, egg yolks and fortified milk. These
FUNCTION: Helps to fight infection; keeps glands, skin, gums healthy
and maintains the respiratory and GI tract.
SOURCE: Dark green leafy vegetables, carrots, cabbage, kale, leeks,
broccoli, parsley, watercress, turnip greens, fresh or dried apricots, red
peppers, fish and dairy products. Cabbage and broccoli are cruciferous
vegetables that contain compounds called isothiocyates. These are
important compounds in cancer prevention. Cabbage also contains
indole-3-carbinol, another anti-carcinogen.
B1 (thiamin)
FUNCTION: Aids in the promotion of proper nerve functioning, and
helps with the digestion of carbohydrates by turning them into
biological energy.
SOURCE: Enriched and unrefined cereals, legumes and nuts, and pork.
The nuts and pork are high in fat or cholesterol, or both and should be
used sparingly.
B2 (riboflavin)
FUNCTION: Necessary for maintaining the upkeep of the body's energy
level.
SOURCE: Green leafy vegetables, fruits and dairy products, Such as
milk, cheese and yogurt. Breads and liver are another good source. Use
pork and dairy products sparingly because of their high fat and
cholesterol content, and use the low fat variety whenever possible.
B3 (niacin)
FUNCTION: Lowers cholesterol levels in the blood when they are very
high and possibly protect against cardiovascular disease.
SOURCE: Cereal, yeast, legumes, fish, meat and liver. Eat meats and
especially liver sparingly because of their high fat and cholesterol
content.
B6
FUNCTION: Needed for the breakdown of protein, necessary for
maintaining and building of muscle tissue.
SOURCE: Vegetables, whole grains, bananas, fish and poultry. Also in
beef and pork which are high in fats and should be used only once or
twice weekly, trimming all fat and in smaller portions.
B12
FUNCTION: Necessary in the functioning of cells and forming and
maintaining healthy nerve tissue.
SOURCE: Shellfish, fish and poultry. Also in the higher fat content foods
such as eggs, meats and meat products.
FOLIC ACID (part of the B complex)
FUNCTION: Supports the immune system and the nervous system. Used
in the treatment of senility, coronary artery disease and peripheral
vascular disease, and brain vascular disease. Necessary for the
formation of red blood cells and thus aids in prevention of anemia. Can
aid in cervical cancer prevention. Also extremely important in
preventing the malformation of the nervous system in fetuses. Involved
in many metabolic reactions necessary for proper growth.
SOURCE: Dark green leafy vegetables (broccoli, spinach, and romaine),
and oranges. Brewers yeast, rice and beans. Liver an organ meat, high
in fat and cholesterol should be eaten sparingly.
BIOTIN
FUNCTION: Necessary for the formation of fatty acids essential for the
proper functioning of many bodily functions.
SOURCE: Corn, yeast and mushrooms. Also in liver, which is an organ
meat and egg yolks, which are both high in cholesterol.
C (ascorbic acid)
FUNCTION: Prevents gingivitis and the bleeding of gums. Keeps the
blood vessels strong and protects the vascular system. Helps in the
healing of cuts and bruises.
SOURCE: All citrus fruits. Green vegetables, kale, leeks, turnip greens,
broccoli, watercress, brussels sprouts, tomatoes and cabbage. Broccoli
and cabbage are cruciferous vegetables that contain compounds called
isothiocynates, which are important in cancer prevention. Cabbage also
contains indole-3-carbinol, another anti-carcinogen. Turnips are high in
chlorohyll and folic acid.
D proteins are the necessary components for Digestion. Other bodily
FUNCTION: Needed for the building and maintaining the teeth and
bones. For the body to absorb calcium, vitamin D is necessary.
foods are high in fats and cholesterol and should be reduced in your
diet. Use the low fat variety where possible.
E
FUNCTION: Can possibly protect against heart disease. Aids in forming
of red blood cells. Vitamin E is also utilized in forming muscle tissue and
other body tissues. May also breast tenderness and swelling that can
occur in premenstrual syndrome. Thins the blood and can aid in
alleviating leg cramps. Prevents cholesterol from sticking to the inside
of your arteries.
SOURCE: Vegetable oils, especially peanut and wheat oils. Green leafy
vegetables. Nuts, seeds, and beans. Whole wheat and brown rice.
Seafood and poultry are another source.
K
FUNCTION: Necessary for normal blood clotting.  There may possibly be
a decreased factor in the blood thinning ability of medication being
taken for the thinning of blood.
SOURCE: Broccoli, spinach, kale, brussels sprouts turnip greens and
other green leafy vegetables. Individuals on drugs for the prevention of
blood clotting should discuss the use of the above foods with their
doctor, due to the high vitamin K content of these foods, there may be
increased bleeding.  There may be a decreased factor in the blood
thinning ability of their medication.
CALCIUM
FUNCTION: Builds strong bones. Strengthens heart muscle and is
necessary for proper nerve function to the heart. Activates the enzymes
that are necessary to convert the food we eat into energy. Also
required for the clotting of blood.
SOURCE: Green leafy vegetables. Milk, buttermilk, cheese and yogurt.
Dairy products. Sardines.
 CHROMIUM
FUNCTION: Acts in conjunction with insulin to maintain normal glucose
levels. May help lower high blood sugar in some individuals.
SOURCE: White potatoes, whole grain cereals and seafood.
IRON
FUNCTION: Manufactures hemoglobin in the red blood cells.
Hemoglobin carries oxygen in the red blood cells.
SOURCE: Red meat and liver, shellfish and all fish. Fortified breads and
cereals. Dried apricots. Legumes.
MAGNESIUM
FUNCTION: Aids in regulating proper heart function. Releases the
enzymes that promote body energy. Needed for proper bone growth.
Manufactures cells and genetic material.
SOURCE: Green leafy vegetables. Fortified whole grain cereal and
bread. Oysters, scallops, most nuts are good sources.
POTASSIUM
FUNCTION: Works in conjunction with sodium in regulating body fluid
balances. Plays a very important function in regulating the heartbeat.
Also needed for proper nerve conduction. The body requires potassium
so that muscles can be contracted.
SOURCE: Bananas, citrus fruits and dried fruits. Deep yellow vegetables.
Potatoes, avocados, legumes, milk are also excellent potassium sources.
SELENIUM
FUNCTION: Acts in conjunction with vitamin E and is important in
preventing the breakdown of cells.
SOURCE: Eggs, cereals and grains, mushrooms, garlic, poultry and
seafood.
SODIUM
FUNCTION: Necessary element in maintaining body fluids.
SOURCE: Sodium is found in a great many foods. It is difficult avoiding
too high an amount in our daily diet. Foods that are extremely high in
sodium are, salt cured meats, chips, salted crackers, soy sauce and
foods that are pickled in brine,
ZINC
FUNCTION: Fights disease by helping to boost the immune system. It is
found in more than a 100 enzymes and proteins. These enzymes and
functions also require zinc.
SOURCE: Wheat germ, wheat bran and whole grains. Some seafood's
and oysters. Red meat and poultry are excellent sources.
Presidential  Decree No. 491 issued in 1974