STEM Learners Activity Journal

Republic of the Philippines
Department of Education
Division of Cagayan
NAMUAC ACADEMY
LEARNER’S
ACTIVITY
JOURNAL
Name:
Subject: GENERAL BIOLOGY 1
Section: TALISAY
School Year: 2022-2023, 1st Semester
Teacher: ROLAND R. AGRA, RN,
LPT
Total Score:
Date Checked:
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GAS Participating School Mobile Nos. 09277037859/09151763325
Facebook Page: NAMUAC ACADEMY
PRIVATE EDUCATION ASSISTANCE Email address: academynamuac2@gmail.com
COMMITTEE bayagmarylin3@gmail.com
Trustee of the Fund for Assistance to Private Education
Division of Cagayan
NAMUAC ACADEMY
Activity Title: Be the Catalyst, Be the Change and Take Action! Activity No.
Category: MINI PERFORMANCE TASK Date:
Group: Score:
GOAL To incorporate the concepts of organic and inorganic compounds through the
preparation of a healthy and balanced meal for a student-athlete.
ROLE Nutritionist/Dietitian
AUDIENCE STEM teachers and students
SITUATION Since your school is planning to celebrate the Nutrition Month, your strand will
sponsor a symposium on the evaluation of the different food offered in your
school canteen. You are playing the role of a nutritionist/dietician from the DOH
who will evaluate the food, snacks, and drinks offered to student-athletes in
your school canteen.
PRODUCT A healthy and balanced meal for a student-athlete. Appropriate labels/nutrition
facts should be included.
STANDARDS Nutritive Value, Palatability, Appropriateness
Guide Questions:
1. What food products in the prepared menu contain carbohydrates?
2. What food products in the prepared menu contain proteins?
3. What food products in the prepared menu contain lipids?
4. What food products in the prepared menu contain nucleic acids?
5. What is the difference between an ordinary balanced meal with a student-athlete’s meal?
6. Why is it important to have a healthy and balanced meal?
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Activity Title: Scientific Report on Organic Compounds Activity No.

Category: SCIENTIFIC REPORT Date:
Group: Score:
Choose one of the following questions to be answered by creating a short scientific report (at least 500
words). Make sure that it has the basic parts (Introduction, Methods/Materials Used by the Scientists,
Results of their Studies, Discussion of Findings). Include your references and evidences (at least 5).
1. How can we identify compounds? Look for ways/methods in identifying various compounds.
2. How can steroids help in muscle enlargement? Search for the advantages and disadvantages
of using steroids for muscle enhancement.
3. About 65% of our total body mass is composed of water. Determine the role of water in the
body’s homeostasis.
Guide Questions:
1. What is the report all about?
2. Name (3) assertions from your sources.
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NAMUAC ACADEMY
Activity Title: Molecules Do Move Activity No.

Category: EXPERIMENT Date:
Group: Score:
Objectives
1. Demonstrate how diffusion takes place
2. Realize the application of diffusion in acquiring nutrients
Materials Timer, perfume
Procedure
1. With your classmates, stand on different locations inside the classroom. Make sure that you are
evenly apart.
2. Your teacher will spray the perfume inside the room. When you first smell the scent, raise your
hand.
3. Take note of the time it took for your other classmates to smell the scent, their locations in the
room, and their distances from the teacher. Write down your observations in the exercise
worksheet provided.
ANSWER SHEET
HYPOTHESIS:
Results and Interpretation

Student’s Name Time It Took to Smell the Scent Distance from the Teacher (m)
(s)
Short Description of the Table:
Conclusion:
Guide Questions
1. How is each student’s distance from the teacher related to the time before he/she smelled the
scent?
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2. Develop a hypothesis on why this pattern occurred.
Activity Title: SCIENTIST IN ACTION Activity No.

Category: Short Biography of Notable Filipino Scientists Date:
Group: Score:
General Instructions: For this activity, you may search the Internet for information. Be sure not to use
Wikipedia as source. Try using scholar.google.com instead. You can also look for encyclopedias.
Specific Instructions:
1. Write (1) interesting fact/trivia about the scientists.
2. Look for (2) details about his/her personal life.
3. Jot down (3) information about his/her educational background.
4. Write (4) details about his/her works/accomplishments.
Scientist Dr. Fe del Mundo Engr. Diosdado Banatao Dr. Ramon Barba
Trivia 1.
Personal Life 1.
2.
Education 1.
2.
3.
Work/ 1.
Accomplishment
2.
3.
4.
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Activity Title: Health Is Wealth Challenge! Activity No. Category: MINI

PERFORMANCE TASK Date:
Group: Score:
GOAL You are a health-conscious consumer who was advised by a nutritionist to

monitor your food intake by preparing a week-long food plan/meal journal
ROLE Nutritionist/Dietitian
AUDIENCE STEM teachers and students
SITUATION A nutritionist advised you to start making wise food choices to maintain your
health and well-being. In order to do this, you were instructed to prepare a
week-long food plan/ meal journal containing the 3 major meals + 2 snacks and
the nutrients contained in the food items listed so the nutritionist can identify
areas of your eating habits that need improvement.
PRODUCT Food Plan/Meal Journal
STANDARDS Content, Accuracy & Appropriateness, Creativity
Guide Questions:
1. What is a healthy and balanced meal?
2. Describe an unhealthy diet.
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NAMUAC ACADEMY
Activity Title: Reading Food Labels Activity No.

Group: Score:
Objectives
1. Understand how to read food labels
2. Identify macromolecules present in the food labels
Materials Cut out of a nutritional label Pen and paper
Procedures
1. Bring to class a cut out of your favorite snack with a nutritional label. If your favorite snack does
not have a printed nutritional label (e.g., apple, orange, celery, etc.), you can search on the
Internet food nutrition label and print out a copy to bring to class.
2. Study the items written in the food label and record your observations in the worksheet
provided.
Understanding Food Nutrition Labels

Learning how to understand and use the
Nutrition Facts label can help you make healthier
eating choices and identify nutrient-dense foods
for a healthy diet. Here are some tips from the
American Heart Association for making the most
of the information on food labels.
Learn what to look for on the label.
1 - Start with the serving information at the top.

This will tell you the size of a single serving and
the total number of servings per container
(package).
2 - Next, check total calories per serving and
container. Pay attention to the calories per
serving and how many calories you’re really
consuming if you eat the whole package. If you
double the servings you eat, you double the
calories and nutrients.
3 - Limit certain nutrients. Check key nutrients
and understand what you’re looking for. Not all
fats are bad , and total sugars can include both
natural and added sugars. Limit the amounts of
added sugars , saturated fat and sodium you eat,
and avoid trans fat. When choosing among
different brands or similar products, compare labels and choose foods with less of these nutrients when
possible.
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4 - Get enough of the beneficial nutrients. Make sure you get enough of the nutrients your body needs,
such as: calcium, choline, dietary fiber, iron, magnesium, potassium, and vitamins A, C, D and E.*
5 - Understand % Daily Value. The % Daily Value (DV) tells you the percentage of each nutrient in a
single serving, in terms of the daily recommended amount. If you want to consume less of a nutrient
(such as saturated fat or sodium), choose foods with a lower % DV (5 percent or less). If you want to
consume more of a nutrient (such as fiber), choose foods with a higher % DV (20 percent or more).
Here are more tips for getting as much health information as possible from the Nutrition Facts label:
a. Remember that the information shown in the label is based on a diet of 2,000 calories a day.
You may need less or more than 2,000 calories depending upon your age, gender, activity
level, and whether you’re trying to lose, gain or maintain your weight.
b. When the Nutrition Facts label says a food contains “0 g” of trans fat, but includes “partially
hydrogenated oil” in the ingredient list, it means the food contains some trans-fat, but less than
0.5 grams per serving. So, if you eat more than one serving, you could end up eating too much
trans-fat.
c. The U.S. Food and Drug Administration (FDA) regulates the Nutrition Facts label seen on
packaged foods and drinks. In 2016, the FDA released changes to the label to make it easier to
see how many calories and added sugars are in a product and to make serving sizes more
realistic. These changes are still being implemented throughout the food industry, so for now
you may see the redesigned version shown here or the old original version.
*Source: 2015-2020 Dietary Guidelines for Americans
Guide Questions
1. Ideally based on the nutrition label you brought, if you share the food item, how many people
can you share this item with for every person to get one serving each?
2. Identify the total grams of:

a. Carbohydrates –
b. Fats –
c. Proteins –
3. What macromolecule is dominant in your favorite snack?
4. Is your snack a healthy option? Why or why not?
FOOD LABEL
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Activity Title: Scientific Report on Biomolecules Activity No.

Group: Score:
1. What are the effects steroids in health?

2. Bearing in the mind the difference between saturated and unsaturated fats, what will be the
differences in the amounts of saturated and unsaturated fatty acid for cold and warm water?
3. What are the main causes of malnutrition?
Guide Questions
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Group: Score:
Scientist Dr. Lucille Abad Prof. Nathaniel Hermosa II Prof. Phillip Aviola
Trivia 1.
Personal Life 1.
2.
Education 1.
2.
3.
Work/ 1.
Accomplishment
2.
3.
4.
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Activity Title: Energy Transformation Activity No.

Group: Score:
1. At present, a significant increase in greenhouse gases and atmospheric temperature is being

felt. How will this affect the activities of animals, microorganisms, etc. in terms of respiration?
2. If energy is never destroyed, why do we “run out of energy” at the end of a race?
3. What effect might cigarettes smoking have on cellular respiration?
Guide Questions

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Group: Score:
Scientist Dr. Mario Antonio Jiz II Prof. Lanndon Ocampo Dr. Jeffrey Paulo Perez
Trivia 1.
Personal Life 1.
2.
Education 1.
2.
3.
Work/ 1.
Accomplishment
2.
3.
4.
Activity Title: Oxygen in Photosynthesis Activity No.

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Group: Score:
Objectives
1. To demonstrate that oxygen is evolved during the process of photosynthesis
Requirements: Beaker, water, test tube, funnel, Hydrilla plant.
Procedures:
1. Fill the beaker with the water and take an aquatic plant, such as Hydrilla, in the beaker.
2. Cut the bases of the plants, tie them with a thread and cover them with an inverted funnel in
such a fashion that the cut ends of plants are towards the neck of the funnel (Fig. 37).
3. Fill a test tube with the
water and invert it on
the upper end of the
funnel.
4. Keep the whole
apparatus in sunlight
and observe for some
time.
Observations:
1.
2.
3.
4.
5.
Conclusion:

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Group: Score:
Scientist Dr. Mario Antonio Jiz II Prof. Lanndon Ocampo Dr. Jeffrey Paulo Perez
Trivia 2.
Personal Life 3.
4.
Education 1.
2.
3.
Work/ 1.
Accomplishment
2.
3.
4.
Activity Title: Oxygen in Photosynthesis Activity No.

Group: Score:
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Objectives: to determine how the amount of sugar affects the rate of fermentation
Materials:
 1 packet of yeast (available at most grocery stores)
 A small, clean, clear, plastic water/soda bottle (16 oz. or smaller)
 1 teaspoon of sugar
 Some warm water (not hot)
 1 9” balloon
Experiment:
1. Open the yeast packet and pour it into the bottle. When yeast is cold or dry it is resting/inactive.
2. Fill the bottle up with about one inch of warm water and gently swirl the bottle for a few
seconds. As the yeast gets moist and warm, it becomes active! Don't bother trying to see it
move though; yeast is a microscopic fungus organism.
3. Add the sugar and swirl it around some more. Like people, yeast needs energy from food to be
active, so we give it sugar. Now the yeast is "eating”!
4. Stretch the balloon a few times and then place it over the neck of the bottle.
5. Let the bottle sit in a warm place for about 20 minutes. If all goes well the balloon will begin to
inflate!
Guide Questions
1. What is the relationship of yeast and sugar in fermentation?
2. Why do we use yeast in baking?
3. Discuss the results of your experiment.
4. What is the conclusion of your experiment?

Group: Score:
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Scientist Dr. Rogel Mari Sese Dr. Aletta Concepcion Dr. Shirley Agrupis
Yñiguez
Trivia 1.
Personal Life 1.
2.
Education 1.
2.
3.
Work/ 1.
Accomplishment
2.
3.
4.
Activity Title: VINEGAR/FRUIT WINE MAKING Activity No.

Category: MAIN PERFORMANCE TASK Date:
Group:
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Materials
-9 cups of coconut water -funnel -2 cups of brown sugar
-rubber bands -1⁄2 teaspoon yeast -cooking pan
-2 clean cheesecloth -gas stove -jar(s) spoon for mixing
-2 cups of mother vinegar (apple cider) -Transparent bottles for transferring the mixture
Safety Measures
1. Prepare all the materials at once and make sure to properly label them to prevent
mixing of incorrect chemicals
2. Keep your work area tidy and free from unnecessary materials.
3. Make sure to clean all the materials needed.
4. Wash your hands properly before conducting this activity. Wear goggles or face shield
if necessary
5. Be extremely careful when transferring and mixing liquids. Never taste them or inhale
directly.
6. If you want to smell the product/material, do this by fanning the vapor towards your
nose.
7. When using the gas stove, seek for assistance from parents or any elderly available in
your house.
8. Do not heat chemicals near your face.
9. Once done, clean all the materials used and dispose the used chemicals/liquids
properly.
Procedure:
SET A: Preparation and alcoholic fermentation
1. Using cheesecloth, filter the coconut water and place it a clean cooking pan. Then add 2 cups
of brown sugar. Mix thoroughly using a spoon until the sugar crystals are dissolved
completely.
2. Heat the mixture at low fire for 20 minutes. As you do this, do not cover the cooking pan and
do not boil the mixture. After 20 minutes, let the mixture cool for 30 minutes to 1 hour.
3. Add 1⁄2 teaspoon of yeast. Mix very well. Afterwards, transfer the mixture to clean transparent
bottle(s). Cover the bottle(s) with cheesecloth. The small pores in the cheesecloth will allow
the gas from inside the bottle to exit.
4. Place the mixture in a safe place to allow the process of fermentation.
Note: From the day you added yeasts to the mixture you will observe alcoholic fermentation that is
characterized by the release of bubbles.
The bubbles indicate the presence of carbon dioxide. When bubbles no longer appear in the mixture,
then alcoholic fermentation has ceased already. The formation of bubbles will be observed for
approximately one week. To ferment means to break the sugar in the absence of oxygen.
SET B: Acetous Fermentation

After one week, transfer the mixture to a jar. Then add 2 cups of mother vinegar to a jar. Cover the jar
with cheesecloth to allow oxygen to enter into the jar. Place the jar in a safe place. Wait for one month
to allow acetous fermentation.
1. Tabulate the results of your experiment.
2. Make a reaction paper on vinegar-making.
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Republic of the Philippines

1. What food products in the prepared menu contain carbohydrates?

2. What food products in the prepared menu contain proteins?

3. What food products in the prepared menu contain lipids?

4. What food products in the prepared menu contain nucleic acids?

6. Why is it important to have a healthy and balanced meal?

Activity Title: Scientific Report on Organic Compounds Activity No.

1. What is the report all about?

2. Name (3) assertions from your sources.

Activity Title: Molecules Do Move Activity No.

Materials Timer, perfume

Results and Interpretation

Short Description of the Table:

2. Develop a hypothesis on why this pattern occurred.

Activity Title: SCIENTIST IN ACTION Activity No.

Activity Title: Health Is Wealth Challenge! Activity No. Category: MINI

GOAL You are a health-conscious consumer who was advised by a nutritionist to

1. What is a healthy and balanced meal?

2. Describe an unhealthy diet.

Activity Title: Reading Food Labels Activity No.

Materials Cut out of a nutritional label Pen and paper

Understanding Food Nutrition Labels

Learn what to look for on the label.

1 - Start with the serving information at the top.

*Source: 2015-2020 Dietary Guidelines for Americans

2. Identify the total grams of:

3. What macromolecule is dominant in your favorite snack?

4. Is your snack a healthy option? Why or why not?

Activity Title: Scientific Report on Biomolecules Activity No.

1. What are the effects steroids in health?

1. What is the report all about?

2. Name (3) assertions from your sources.

Activity Title: SCIENTIST IN ACTION Activity No.

Activity Title: Energy Transformation Activity No.

1. At present, a significant increase in greenhouse gases and atmospheric temperature is being

1. What is the report all about?

2. Name (3) assertions from your sources.

Activity Title: SCIENTIST IN ACTION Activity No.

Activity Title: Oxygen in Photosynthesis Activity No.

Requirements: Beaker, water, test tube, funnel, Hydrilla plant.

Activity Title: SCIENTIST IN ACTION Activity No.

Activity Title: Oxygen in Photosynthesis Activity No.

2. Why do we use yeast in baking?

3. Discuss the results of your experiment.

4. What is the conclusion of your experiment?

Activity Title: SCIENTIST IN ACTION Activity No.

Activity Title: VINEGAR/FRUIT WINE MAKING Activity No.

SET B: Acetous Fermentation

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