PE 2 WEEK 7-9

Daily School LABAYUG NATIONAL HIGH SCHOOL Grade Level 12 GAS, 12 STEM
Lesson Teacher EDUARDO T. PANEDA Learning Area PE 3

Log Teaching Dates and SEPT. 13, 20, 27, 2024 Quarter 1st
Quarter WK 7-9
Time
SESSION 3
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
I. OBJECTIVES developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in
learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standard  Explain traditional dance
B. Performance Standard  To assets you level of understanding on the importance of active participation in a variety of dance to maintain fitness and wellness
 develop healthy habits and active patterns of living
C. Learning Competencies/Objectives PEH12FH-Io-t17

Write the LC code for each.
II. CONTENT MODERN AND CONTEMPORARY DANCE
III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of
concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Material from Learning Resource (LR)
Portal
B. Other Learning Resources  https://www.slideshare.net/julietorejenes/fundamental-positions-of-arms-and-feet-in-folk-dance
 https://www.slideshare.net/odelljulian/folkdance
 https://www.youtube.com/watch?v=dwe8vtztW-4
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 or presenting the new lesson.
By asking the previous lesson
B. Establishing a purpose for MODERN DANCE
the lesson - a form of contemporary theatrical and concert dance employing a special technique for developing the use of the entire body in movements expressive
of abstract ideas.
- Is a development that is less formal than the classical ballet.
-
C. Presenting Examples/ instances Health Behaviors, Health Risk Factors, and Physical Activity (PA) Performance
of the new lesson Health Behaviors
1. Good Eating Habits
2. Getting enough sleep
3. The ability to manage stress
D. Discussing new concepts and 1. Good Eating Habits

practicing new skills #1 The key to success lies in developing healthy eating habits that will not only help you reach your goals, but will also leave you feeling full and with plenty of energy
to do everything you want to do.
Healthy eating habits are all about putting changes in place that are sustainable in the long term.
Here are a few eating habits which, once you've made them part of your routine, will have you set up for life.
E. Discussing new concepts and 2. Switch to Healthy Whole Grains

practicing new skills #2 Whole grains offer far more nutrients and fibre than their refined "white" varieties.
And in a 2012 study at the University of Copenhagen, researchers found that overweight people who ate wholegrain wheat products lost more weight than those
who ate refined wheat, and they also came out with lower cholesterol.
"Whole grains tend to have a lower GI (glycaemic index), so they help keep you feeling fuller for longer and maintain your energy levels and concentration,"
Georgie says.
On the taste side, whole grains have more texture, flavour and nuttiness than refined ones.
Try this: As a fast and simple way to improve your eating habits, choose whole meal or wholegrain bread next time you hit the bakery.
And in the supermarket, buy brown rice instead of white, and wholegrain pasta.
Adding whole grains such as quinoa (Flour) and buckwheat to salads and other meals will add a heap of nutrients.
You can find these in a health food store or the health food aisle of your supermarket.
F. Developing mastery 4. Eat Healthy Portion Sizes

(Leads to Formative Assessment 3) In today's supersized world, it can be hard to know what a healthy portion looks like.
All the advertising we see seems to be aimed at encouraging us to eat and drink a lot.
Plate sizes in restaurants get bigger and bigger, as do the servings themselves.
So it's little wonder that many of us consume more than we need on a daily basis, as our eating habits have changed without us even realising it.
Try this: "Imagine a plate on the table in front of you," says Georgie.
"For the ideal lunch, a quarter of the plate would be taken up by lean protein, another quarter would be filled with low-GI or wholegrain carbs, and the remaining
half would be filled with salad or vegetables."
For dinner, eat a little less than at lunch.
"The chances are that all you'll be doing after dinner is watching TV or going to bed, so you don't actually need a lot of energy," Georgie says.
Take a look at these articles on healthy breakfasts, healthy lunches, healthy dinners and healthy snacks for some great ideas.
G. Finding practical applications of 1. During the practice what happened in the ATP cycle?
concepts and skills in daily living 2. How do you feel about the activity? Where you able to perform the activity in the whole duration? Why?
H. Making generalizations and SUMMARIZE ALL THE TOPIC BY ASKING SOME QUESTION
abstractions about the lesson
I. Evaluating learning 1. List the three sources of energy
2. Name of type of energy system and describe how energy is produced in that system.
J. Additional activities for 1. Describe healthy eating habits

application or remediation 2. List three health risk factors.
3. What must one eat prior to engaging in physical activity?
4. What can one do to avoid emotional eating?
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on the ____ Learners earned 80% above
formative assessment
B. No. of learners who require additional _____ Learners require additional activities for remediation
activities for remediation.
C. Did the remedial lessons work? No. of _____ Yes _____ No
learners who have caught up with the lesson. _____ Learners caught up with the
lesson
D. No. of learners who continue to require _____ Learners continue to require
remediation remediation
E. Which of my teaching strategies worked Group work, differentiated instruction to the multiple intelligences
well? Why did these work?
F. What difficulties did I encounter which my Students’ behavior/ attitude during the class is seen as a problem
principal or supervisor can help me solve?
Prepared by: Checked by: Noted by:
EDUARDO T. PANEDA JULIO M. BOCAUTO JR LORETA D. COMPAL, EdD

Subject Teacher SHS Coordinator Principal III

PE 2 WEEK 7-9

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PE 2 WEEK 7-9

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Daily School LABAYUG NATIONAL HIGH SCHOOL Grade Level 12 GAS, 12 STEM

Lesson Teacher EDUARDO T. PANEDA Learning Area PE 3

C. Learning Competencies/Objectives PEH12FH-Io-t17

D. Discussing new concepts and 1. Good Eating Habits

E. Discussing new concepts and 2. Switch to Healthy Whole Grains

F. Developing mastery 4. Eat Healthy Portion Sizes

J. Additional activities for 1. Describe healthy eating habits

Prepared by: Checked by: Noted by:

EDUARDO T. PANEDA JULIO M. BOCAUTO JR LORETA D. COMPAL, EdD

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