LAS PE and Health4 Q3 Wk1-2

4
Quarter 3
Learning Activity Sheet Lesson
for PE and Health 1
IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM

Worksheet for PE and Health Grade 4
Quarter 3: Lesson 1 (Week 1-2)
SY 2024-2025
This material is intended exclusively for the use of teachers participating in the
implementation of the MATATAG K to 10 Curriculum during the School Year 2024-2025. It
aims to assist in delivering the curriculum content, standards, and lesson competencies. Any
unauthorized reproduction, distribution, modification, or utilization of this material beyond the
designated scope is strictly prohibited and may result in appropriate legal actions and
disciplinary measures.
Borrowed content included in this material are owned by their respective copyright
holders. Every effort has been made to locate and obtain permission to use these materials
from their respective copyright owners. The publisher and development team do not represent
nor claim ownership over them.
Development Team
Writer/s:
• Irma L. Escobia (Philippine Normal University – Manila)
Validator/s:
• Rolly R. Balbutin (Philippine Normal University – Mindanao)
Management Team
Philippine Normal University
Research Institute for Teacher Quality
SiMERR National Research Centre
Every care has been taken to ensure the accuracy of the information provided in this
material. For inquiries or feedback, please write or call the Office of the Director of the Bureau
of Learning Resources via telephone numbers (02) 8634-1072 and 8631-6922 or by email at
blr.od@deped.gov.ph.
LEARNING ACTIVITY SHEET
Learning Area: PE and Health 4 Quarter: 3

Lesson No.: 1 Date:
Lesson Title/ Topic: Concept of Safe and Healthy Eating
Name: Grade & Section: 4
I. Activity No. 1: Matching Type

II. Objective(s): At the end of the activity the student should be able to identify and understand
the concept of safe and healthy eating.
III. Materials Needed: Paper and pen
IV. Instructions:
Matching Type: Match Column A with the corresponding item in Column B. Write the letter of
your correct answer on the line after each number.
COLUMN A COLUMN B
____ 1. A. Tumbang preso
B. Golf
C. Batuhang Bola
_____ 2. D. Archery
E. Darts
_____ 3.
PE and Health Quarter 3 1

COLUMN A COLUMN B
____ 4.
_____ 5.


Lesson No.: 1 Date:
I. Activity No. 2: True or False

IV. Instructions:
True or False: Write the word true if the sentence is correct and false if the sentence is not
correct. Put your answer in the space after each sentence.
_____ 1. Attain normal body weight through proper diet and moderate physical activity to
maintain good health and help prevent obesity.
_____ 2. Eating too much salty, fried, fatty, and sugar-rich food is good to prevent
cardiovascular diseases.
_____ 3. Consume safe and clean food and water is the main cause of having diarrhea and
other food and waterborne diseases.
______ 4. Eat more fruit and vegetables every day.
______ 5. Use iodized salt to prevent iodine-deficiency disorders.


Lesson No.: 1 Date:
I. Activity No. 3: Food Label

IV. Instructions:
A. Identification: Identify the following Food Label. Choose the correct answer inside the box.
Write your answer beside the number.
Serving Size Percent Daily Value Serving per container

Nutrients Carbohydrate
________________
________________
________________
________________
________________


Lesson No.: 1 Date:
I. Activity No. 4: Assessment - Multiple Choice

II. Objective(s): At the end of the activity the student should be able to identify and
understand the concept of safe and healthy eating.
IV. Instructions
Multiple Choice: Encircle the letter of the correct answer.
1. It is the scientific discipline describing the handling, preparation, and storage of food in
ways that prevent foodborne diseases.
a. Cross-contamination c. Food safety
b. Foodborne diseases d. Clean
2. The 4C’s in food safety principles are.

a. Clean, cook, chill, contaminate
b. Clean, cook, chill, cross-contamination
c. Cook, chill, cross-contamination, cleanse
d. Cook, clean, cross-contamination, cake
3. Keeping leftover foods in a refrigerator to prevent it from rotting is an example of what

practice?
a. Cook c. Cross-contamination
b. Chill d. Clean
4. Chelsea washes her hands before and after eating food to prevent diseases. She also
washes fruits and vegetables before eating it. This practice is an example of what food
safety principle?
a. Cook c. Cross-contamination
b. Chill d. Clean
5. It contains information you can use to make informed choices about foods and drinks at
the grocery stores or at home.
a. Food labels c. Food Pyramid
b. Brand d. Nutrition
V. Synthesis/Extended Practice/Differentiation (if needed):

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4

for PE and Health 1

IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM

LEARNING ACTIVITY SHEET

Learning Area: PE and Health 4 Quarter: 3

Lesson Title/ Topic: Concept of Safe and Healthy Eating

Name: Grade & Section: 4

I. Activity No. 1: Matching Type

PE and Health Quarter 3 1

PE and Health Quarter 3 2

LEARNING ACTIVITY SHEET

Learning Area: PE and Health 4 Quarter: 3

Lesson Title/ Topic: Concept of Safe and Healthy Eating

Name: Grade & Section: 4

I. Activity No. 2: True or False

PE and Health Quarter 3 3

LEARNING ACTIVITY SHEET

Learning Area: PE and Health 4 Quarter: 3

Lesson Title/ Topic: Concept of Safe and Healthy Eating

Name: Grade & Section: 4

I. Activity No. 3: Food Label

Serving Size Percent Daily Value Serving per container

PE and Health Quarter 3 4

LEARNING ACTIVITY SHEET

Learning Area: PE and Health 4 Quarter: 3

Lesson Title/ Topic: Concept of Safe and Healthy Eating

Name: Grade & Section: 4

I. Activity No. 4: Assessment - Multiple Choice

2. The 4C’s in food safety principles are.

3. Keeping leftover foods in a refrigerator to prevent it from rotting is an example of what

V. Synthesis/Extended Practice/Differentiation (if needed):

PE and Health Quarter 3 5

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