CATCH-UP FRIDAYS TEACHING GUIDE

I. General Overview

Catch-up Subject: Health Education Subject Home Economics

Quarterly Theme: Sexual and Reproductive Health Grade Level: 6

(refer to Enclosure No. 3 of DM 001,
s. 2024, Quarter 3)
Sub-theme:  Gender Equality Duration: 55 mins
 Gender Stereotyping
 Sexual Orientation
 Gender Identity
Date: March 15, 2024 Time: (schedule as per existing
Class Program)
II. Session Details

Session Title: Understanding Gender and Diversity Through Food Quality Assessment

Session 1. Explore concepts of gender equality, gender stereotyping, sexual orientation,

Objectives: and gender identity.
2. Understand the importance of diversity and inclusion in society.
3. Assess preserved/processed food quality using rubrics, integrating the
learning competency.

MELC HE6 Q3 W7 - assesses preserved/processed food as to the quality

using the rubrics

References: K to 12 Basic Education Curriculum

Materials: - Rubrics for assessing food quality

- Preserved/processed food items (canned goods, packaged snacks)
- Whiteboard and markers
- Friday Routine Exercise materials (optional)
- Current Health News articles (optional)
III. Facilitation Strategies

Components Duration Activities

Friday Routine  - Conduct a brief physical activity or energizer to start
5 mins the session on a positive note.
Exercise
Current Health  - Share any relevant news articles or updates related
5 mins
News Sharing to health, diversity, or food quality assessment.
Health Sessions 30 mins  - Facilitate a discussion on the importance of diversity
and inclusion in society, highlighting the role of
individuals in promoting acceptance and
understanding.
Diversity and inclusion foster innovation and
creativity by bringing together individuals with
diverse perspectives, experiences, and
backgrounds.
Inclusive societies promote social cohesion and
harmony by valuing and respecting the
contributions of all members, regardless of their
differences.

Page 1 of 3
 CATCH-UP FRIDAYS TEACHING GUIDE

Embracing diversity leads to greater empathy

and understanding among individuals, breaking
down barriers and stereotypes.
By promoting acceptance and understanding,
individuals contribute to the creation of safe and
welcoming environments where everyone feels
valued and respected.
Diversity and inclusion are essential for
addressing social inequalities and promoting
equal opportunities for all members of society.
 - Divide students into small groups and provide them
with preserved/processed food items and rubrics for
assessment.
- Tinapay /Pan de Sal
- Maalat na Itlog
- Daing/ Tuyo
- Tocino/Longganisa
Reflection and
10 mins - Bagoong
Sharing
- Atchara
 - Instruct each group to evaluate the food items based
on the provided rubrics, considering factors such as
taste, appearance, texture, and nutritional value.
 - Encourage groups to discuss their findings and
reflect on how diversity and inclusivity relate to food
quality assessment.
 - Reconvene as a whole class and invite groups to
share their reflections and insights from the activity.
 - Summarize the key points discussed during the
session, emphasizing the connections between gender
diversity, societal inclusion, and everyday practices
Wrap Up 10 mins
like food assessment.
 - Conclude by encouraging students to apply their
understanding of diversity and inclusion in their daily
lives, including their interactions with others and
their choices as consumers.
Additional Notes:

- Ensure that the discussion on gender-related topics is age-appropriate and conducted in a

respectful and inclusive manner.
- Provide guidance and support as needed during the food quality assessment activity to ensure
students understand the evaluation criteria.
- Foster an environment of open communication and mutual respect throughout the session.

Prepared By:

YOUR NAME
Teacher I

Page 2 of 3
 CATCH-UP FRIDAYS TEACHING GUIDE

Recommending Approval: Approved:

MT’S NAME PRINCPAL’S NAME

Master Teacher I School Head

RUBRIC IN ASSESSING PROCESSED/PRESERVED FOOD

Criteria Excellent (4) Good (3) Fair (2) Needs Improvement (1)
The preservation of the
The food item is food item is somewhat The food item shows
The food item is well- adequately preserved, effective, but there are significant signs of
preserved, maintaining with minimal signs of noticeable signs of spoilage or degradation,
1. Quality of its freshness, flavor, and spoilage or degradation spoilage or changes in affecting its overall
Preservation texture effectively. in quality. texture/flavor. quality and safety.
The nutritional content
The food item retains its The food item maintains of the food item is The food item lacks
nutritional value, with a satisfactory level of somewhat significant nutritional
essential nutrients nutritional content, with compromised, with a value, with essential
2. preserved through the most essential nutrients reduction in essential nutrients greatly
Nutritional processing/preservation preserved despite nutrients due to diminished or lost during
Content method. processing/preservation. processing/preservation. processing/preservation.
The food item has
excellent flavor and
taste, with the The food item has good The flavor and taste of The food item has an
preservation method flavor and taste, the food item are unpleasant or off-flavor,
enhancing or maintaining its somewhat affected by indicating poor
3. Flavor and complementing its palatability despite processing/preservation preservation or
Taste natural flavors. processing/preservation. but remain acceptable. processing methods.
The food item is
The food item meets generally safe for
strict safety standards, consumption, with There are minor safety The food item poses
with proper handling, adequate measures taken concerns or lapses in significant safety risks
packaging, and labeling to maintain hygiene and hygiene observed in the due to poor handling,
4. Safety and to ensure consumer sanitation during processing/preservation packaging, or hygiene
Hygiene safety. processing/preservation. of the food item. practices.
The food item has an The shelf life of the food
extended shelf life, The food item has a item is somewhat The food item has a
remaining fresh and satisfactory shelf life, limited, with noticeable short shelf life, prone to
stable for an extended with reasonable stability deterioration occurring rapid spoilage or
period without and freshness within a relatively short degradation even with
5. Shelf Life significant deterioration. maintained over time. period. proper storage.

Page 3 of 3