Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

Bambang, Nueva Vizcaya
INSTRUCTIONAL MODULE
IM No.:IM-PATHF1-1STSEM-2021-2022

College of Teacher Education

Bambang Campus

DEGREE All Programs COURSE NO. PATHF1

PROGRAM
SPECIALIZATION All Specializations COURSE TITLE Physical Activities Towards Health and
Fitness 1
YEAR LEVEL 1st Year TIME FRAME 6 hrs WK NO. 4-6 IM NO. 2

I. UNIT TITLE/CHAPTER TITLE: Weight Management, Health and Nutrition

II. LESSON TITLE: What is Tolerable Weight? What is Fad Dieting? Problems with Personal
Dieting, Weight Disorders and Eating Disorders, Strategies in Managing weight and fat control, The
essential nutrients, Planning Balance Diet and Health Claims on Food Products.

III. LESSON OVERVIEW: Healthy nutrition significantly enhances health and quality of life: Preparing
most meals at home is one of the surest ways to eat healthier and enjoy a longer, more productive,
and better life. If you feel that you don’t have time to cook, or don’t care to cook, sooner or later you
will have to make time to treat and care for illness and disease

IV. DESIRED LEARNING OUTCOMES

The students should be able to:
1. define and describe tolerable weight and explain fad dieting;
2. identify problems on personal dieting, weight and eating disorders;
3. recognize ways in managing weight and
4. develop and apply a balance diet.

V. LESSON CONTENT
WEIGHT MANAGEMENT, HEALTH AND NUTRITION

What is Tolerable Weight?

Many people want to lose weight because they want to be pleasing in the eves eyes of others. The
desire of having a prefect weight is highly an ambitious goal but not impossible to achieve.
However, the problem lies on how much weight they want to lose and gain to what they think is their
ideal weight. The so-called "perfect body" is hereditary and a small fraction of the population is
blessed with genes that work for it. Tolerable weight is a very realistic goal, a realistic standard
that is not "ideal" but is "acceptable". In other words, the body weight is not ideal and perfect
but closer to the health-fitness standard.’

People should be realistic in attaining their weight target. It is hard but attainable. It is just a matter
of personal commitment to a vigorous lifetime exercise program and permanent dietary changes.
Though few are committed to doing that, they are the numbers that have attained their desired
weight target. Satisfaction and contentment are words that are hardly defined among weight and
body conscious individuals. Self-reconciliation happens when we are happy with what we have;
there we enjoy a higher quality of life.

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Bambang, Nueva Vizcaya
INSTRUCTIONAL MODULE
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What is Fad Dieting?

A fad diet is the kind of plan where you eat a very restrictive diet with few foods or an unusual
combination of foods for a short period of time and often lose weight very quickly. However, most
people then get fed-up with the restrictions, start eating more, choose less healthy foods and pile
the pounds back on. [Link]
Weight loss is a hot topic and one effective way to
achieve it is dieting. Fad diets are deceiving and
continue deceiving people. Those who are into
dieting have big hopes o achieving their desired
body shape and weight, in contrary, diets may work
for just a short span of time, and their success is
short-lived. Dieting limits the food intake and is
calculated according to its standard, most of these
diets are low in calories and deprive the body
taking necessary nutrients, thus, generating a
metabolic imbalance that may result in death. With
these diets, much weight lost is in the form of water
and protein, not fat.

On a crash diet, Hoeger and Hoeger (2007),

explained that "close to half of the weight loss is in
lean tissue. When the body uses protein instead of
PICTURE OF PROPER MEAL
a combination of fats and carbohydrates as a
source of energy, the individual loses weight as much as ten times faster.
Dieting is the common argument for weight loss of many at present; in fact, many dietary programs
are mushrooming in the market and most of them are low-carbohydrates/high protein (LCHP) diet
plans which are commonly known as "low-carb" diet. Popular among these diets are Atkins Diet,
The Zone, Protein Power, The Scarsdale Diet, The Carb Ad- dict's Diet, and Sugar Busters. The
LCHP diet is widely used because it rapidly loses weight, the low
intake of carbohydrates forces the liver to produce glucose. The
source for most glucose is body proteins. Body proteins are
mostly water and are responsible for rapid weight loss. However,
certain risks are associated with long-term devotion to LCHP
diets; these risks might be heart diseases, osteoporosis, cancer,
and kidney failures. The best method for weight loss is few diets
coupled with exercise or any other physical activities along with
caloric restrictions.
The energy-balance equation explains well the method of
weight loss; too much food input or too little exercise output can
result in a positive energy balance or gain weight. Decreased food
intake or increased physical activity can result in a negative
caloric balance.

PROBLEMS WITH PERSONAL DIETING

Dieting alone does not guarantee an effective result for the majority of the patricians,
especially if the diet plan is very-low-calorie diet. The propaganda of the diet industries and
companies about their products would like people to believe that the easiest and safest, way of
reducing fats and losing weight is through the use of their products. Most diets however, not only fail
to deliver their health guarantees, but also lead the individual to serious health problems. Dieting
alone slows the rate of fat loss and may predispose one to a rapid weight gain.
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Seiger (1998), proposed guideline questions that will help the person effectively if undergo personal
dieting and will use dietary products.

1. Does it encourage a weight loss of no more than one to two pounds a week?
2 Does it encourage physical activity?
3. Does it contain a section of nutritious food?
4. Does it emphasize medium-sized portions?
5. Does it use foods that are easy to locate and prepare?
6. Does it give you enough variety?
7 Can you follow it wherever you eat - at home, works, restaurants, social events?
8. Is the cost reasonable?
9. Can you live on this diet for the rest of your life?

Compulsive Overeating — is characterized by a lack of control in food intake. This addictive

behavior in eating shows several characteristics: they process food differently than the nor-mal
eaters, they lack control over eating once started and difficult to stop, often choose sweets and
foods high in sugar, and they preoccupied with eating to fight stress or avoiding their problems.
Kanipe (1998) presented early signs of compulsive overeating, and are as follows:

a. Turning to food when depressed or lonely, when feeling

rejected, or as a reward.
b. A history of failed diets.
c. Preoccupied with food throughout the day.
d. Eating quickly and without pleasure.
e. Frequent talking about food or refusing to talk about food.
f. Fear of not being able to stop eating.
g. Continuing to eat when the stomach is full.
h. Experiencing stress when eating.
i. Body weight is 10 percent or more above ideal weight.

Weight Disorders and Eating Disorders

1. Anorexia Nervosa — Anorexia nervosa is an extreme disorder in which people severely limit
the amount they eat, in effect starving themselves. Anorexia (loss
of appetite) nervosa (nervous or psychogenic), are conditions
common among teenage girls and young women. Anorectics strive
to attain excessive thinness by severely restricting calories, exercise
compulsively, or using a laxative to prevent food digestion. It is
typical among anorectics that they are obsessed with the idea that
they are fat. Anorexia can cause kidney problems; cardiac arrest
slows down heart rate and reflexes. Malnutrition is also the result of
anorexia which may cause lethargy, memory lapses, hallucination,
and paranoia. This condition seeks immediate medical attention and psychological help.

2. Bulimia Nervosa - A common eating disorder characterized by consuming large quantities of

food, followed by vomiting. A bulimic person eats secretly,
consuming an enormous amount of food at one sitting. Dignan
(1992) pointed out the signs indicated that a person is suffering
from bulimia:
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a. Recurrent eating binges that the individual realizes are abnormal but cannot stop
voluntarily.
b. Eating binges followed by abdominal pain, sleep, or self-induced vomiting.
c. Repeated attempt to lose weight by severe dieting, self-induced vomiting, or an excessive
use of laxatives and/or diuretics.
d. Regular fluctuations of more than 10 pounds in weight because of binge-and-fast
episodes.
e. Feeling of depression after binge eating.

3. Bulimarexia — This eating disorder is a combined symptom of anorexia nervosa and bulimia.

Strategies in Managing Weight and Fat Control

Seiger (1998) in his book pointed out five recommendations coming from the experts, the strategies
that are best applied in weight management and fat control; (a) Get Psyched. (Get Nutritionally
Aware, (c) Change Unhealthy Behavior, (d) Get Physically Active (b) (5) Get Support.

1. Get Psyched!
Motivation is the drive or desire to begin or continue a behavior. Your success will be determined, in
large part, by your level of motivation. If you are self-motivated, you strive to reach your goals for
internal rewards.

2. Get Nutritionally Aware! Since eating is one of the life's pleasures, it is important to have a
basic understanding of nutrition for making sensible, well-balanced food selections. These include
eating low amounts of fat, saturated fat, cholesterol, sugar, and salt; eating high amounts of
complex carbohydrates, vegetables, fruits, and fiber; and establishing healthy food relationships.
Follow also the Food Guide Pyramid and use smaller portions. A well-balanced diet is your source
of dynamic energy.

3. Change Unhealthy Behavior

Eating behavior is influenced by physical, emotional, and social factors. Modifying or changing your
behaviors is the cornerstone for a program of lifetime weight and fat control. It is built on the idea
that all behaviors are learned responses from environ- mental cues or previous experiences. As you
learn to change unhealthy habits, eating becomes a more conscious act, and healthy habits are
adapted.

4. Get Physically Active

Research indicates that the level of physical activity plays a role in the risk of gain excessive weight,
in weight-loss programs, and particularly in the prevention of weight regain. The presence of
exercise program helps prevent weight gain, promote weight
loss, and maintain a healthy body weight.

5. Get Support
Support from family, friends, and groups is an important
piece of the weight/fat control puzzle.

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THE ESSENTIAL NUTRIENTS

There are six essential nutrients the body needs; carbohydrates, fats, protein, vitamins, minerals,
and
water. Macronutrients such as carbohydrates, fats, proteins, and water are necessary for the body
in a proportionately large amount daily. Micronutrients, on the other hand, are vitamins and
minerals; these nutrients are also required by the body in a relatively small amount.

1. Carbohydrates. Are the energy sources for most of the body's functions.
Carbohydrates can be found in all food, but the primary sources of
carbohydrates are bread, cereals, fruits, vegetables, milk, and other dairy
products. Carbohydrates are classified into two major types; simple and
complex carbohydrates.

a) Simple Carbohydrates is known to have little nutritive value and these are candy, soda, and
cakes, these carbohydrates are divided into two groups; the monosaccharide is a one sugar
molecule which is composed of glucose, fructose, and galactose. The combination of two
monosaccharaides is known as disaccharide which consists of sucrose, lactose, and
maltose. Simple carbohydrates often take the place of more nutritious foods in the diet.

b) Complex Carbohydrates are formed are three when common three or forms more of sugar
molecules are combined (polysaccharide). There are three common forms of complex
carbohydrates and these are; starch, glycogen, and dietary fiber.
 Starches are the storage form of carbohydrates for plants. Wheat, rice corn, legumes,
potatoes, is some of the food that contains the richest sources of starch.
 Glycogen is very helpful in the body as the readily available source of glucose. Excess
glucose in the body is stored as fat.

2. Fats — Known also as lipids are the only macronutrients that the body can store to a great
amount. This is also used as stored energy and an insulator to preserve body heat eat. For proper
nutrition, only small amount of fat is required. Fats are categorized into three main groups:
triglycerides, cholesterol, and phospholipids.

a) Triglycerides - This refers to body fat and fat in the food. Triglycerides have man functions
because it constitutes more than 95 percent of our body fat. These fatty acids provide
insulation, transport fat-soluble vitamins, and contribute to satisfaction.
b) Cholesterol - Cholesterol is vital to the body in many ways; it forms part of many important
hormones necessary for the structural component of cells. Cholesterol can be manufactured
by the body and is considered not an essential nutrient. This can also be obtained from
eating eggs, red meat, fish, and others. Eating high saturated-fat-food will raise blood
cholesterol level which often leads to coronary heart disease.
c) Phospholipids - are a component of all cells, the body makes them, and therefore not
considered as an essential nutrient. Common in phospholipids is lecithin. Lecithin is also
produced by the body and serves as an emulsifier in the small intestine breaking fats into
small globules which help create a larger surface area into the fat-digesting enzymes to
work.

3. Proteins – are responsible for building and repairing body tissues. The body uses Proteins
for new growth and to create such body proteins as hemoglobin, enzymes, hormones, and
antibodies. Protein is a complex chemical containing atoms of carbon, nitrogen, oxygen, and

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hydrogen that are combined in a structure called amino acid. The body has 20 different amino
acids, but the body cannot produce them all. The 9 of the 20 amino acids are called essential
amino acids the other 11 are called nonessential amino acids.
 The food that contains all the essential amino acids in adequate amount and the correct
ratio is termed as complete proteins. Other sources of protein which are healthy and reliable
are eggs, milk, fish, soybeans, and meat.

4. Minerals - are constituents of the cell, especially by the bones, nails, and teeth. They are
inorganic substances that are vital to many body functions. Minerals are responsible for building
strong bones and teeth, help muscles function accurately, balances the amount of water in the
body, help nervous systems transmit messages, and work in close collaboration with vitamins to
perform our body's chemical and hormonal activities.
 Different minerals are needed by the body in
various amounts. The body needs significant
amount of calcium, phosphorus, potassium,
sodium, and magnesium. While iron, zinc,
selenium, copper, cobalt, and manganese are
required by the body in small amounts daily.

a) Calcium is the mineral very abundant in the body.

Calcium is responsible for building bones and
teeth and ensuring normal growth. Deficiency
ESSENTIAL MINERALS NEEDED BY THE BODY in calcium during childhood will result in bone
deformities. Individuals from all ages need
calcium to maintain robust and hard bones. Among aged people whose bones are getting
brittle, and fragile; they are prone to osteoporosis, a painful and crippling bone disease.

b) Iron is one of the most essential nutrients needed by the body. Iron is responsible for the
production of hemoglobin in red blood cells. About 80 percent of the iron in the body is
present in the blood, once blood is lost iron is also lost. Women need as much as twice of
iron than men because women during their menstrual period lose much blood, and they are
prone to anemia.

c) Potassium and Sodium. These two minerals are the primary sources of electrolytes.
These electrolytes are substances that carry the electrical charges needed by the cell to
function on their work. Potassium and sodium are responsible for the proper functioning of
the muscle tissue, proper conduction of nerve impulses, and maintenance of the body's
acid-alkaline balance.
o Potassium is common among beans, fruits (bananas), whole grains, vegetable, lean
meat, whole grains, ocean fish, and potatoes. Sodium is over consumed nutrient
and is commonly found in table salt. Too much sodium intake will result in
disorder.

5. Vitamins - are essential organic substances needed by the body to perform metabolic processes
in the cells. Vitamins function as antioxidants, assist enzymes that release energy from
carbohydrates, fats, and protein. They do not form new compounds in the body as proteins,
carbohydrates, and fats do, but vitamins help other chemical reactions and other bodily
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processes take place. Vitamins are classified into two: fat- soluble vitamins (A, D, E, K), and
water-soluble vitamins (B complex and C).
 a. Fat-soluble vitamins - are absorbed into the body with fats, travel through the blood
stream to reach the cells. Once the vitamins are absorbed, an excessive amount or fat-
soluble vitamins is stored in the liver and fat cells until the body is ready to use them.
 b. b. Water-soluble vitamins - Vitamins are transported through the wet part of the body
They are easily excreted and are not stored in tissues. Excess water-soluble vitamins are
excreted in the urine.

Chart Summary of Water

Vitamin Soluble
Functions Vitamins
Deficiencies Sources

C -boosts immune -scurvy -citrus fruits

ascorbic acid system -bleeding gums -strawberries
-keeps gums healthy -dry skin -tomatoes
-helps form & repair -bruising -peppers
bones, blood, tissue
-prevents bruising

B1 -helps release energy -beriberi -pork, liver, organ

thiamin from carbs in food meats
-green vegetables
-yeast, whole grain
breads, cereals

B2 -helps keep tongue, -cracks in mouth -milk

Riboflavin lips, skin, eyes healthy -smooth, purple -meat, liver
-helps body use tongue -dark green
protein, fat, carbs and -dry, scaly facial vegetables
release energy skin -whole grain
breads and
cereals

B3 -keeps nervous system -pellagra -chicken, beef,

Niacin healthy -dermatitis pork, liver, fish
-aids in digestion -diarrhea -peanut butter
-helps body use -whole grain
energy from breads and cereals
macronutrients

B5 -helps body build red -irritability -liver, organ meat

Pantothenic acid blood cells -fatigue -egg yolks
-helps body use -cramps -broccoli, sweet
energy from -vomiting potatoes
macronutrients -cheese

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-soybeans, peanuts
-whole grains
Vitamin Functions Deficiencies Sources
B6 -needed for brain development and -muscle weakness -meat, poultry, fish
Pyridoxine function -short-term memory loss -leafy green vegetables
-helps body use energy from -skin irritation -whole grain products
macronutrients -lentils, nuts

B7 -needed for healthy hair and nails -scaly skin -brewer’s yeast
Biotin -helps body use energy from -dermatitis -egg yolks
macronutrients -dry eyes -sardines
-insomnia -nuts
-hair loss -legumes

B9 -necessary for formation of red blood -anemia -leafy green vegetables

Folate cells -sore tongue -legumes
-pregnant women should take for -enriched flour, pasta, and
development of baby, to avoid neural grain products
tube defects -beef, poultry, pork

B12 -helps cells grow -anemia -animal products (meat,

Cobalamin -makes red blood cells -loss of balance poultry, eggs, milk)
-protects nerve fibers -weakness -fortified soy products

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Chart Summary of
Vitamin Function Water Soluble
Deficiency Toxicity Sources

A -helps with -night blindness -nausea -liver, some fish, milk,

Retinoids vision -blindness -blurred vision cheese
-promotes -headache -can be produced from
growth, carotenoids: dark green
healthy skin vegetables, broccoli,
and hair carrots

D -helps -rickets hypercalcemia -fortified milk

Calciferol absorb -bone pain, – excess -fish oils
Sunshine calcium to weakness calcium in -produced in body when
vitamin build strong blood exposed to sunlight
bones and -nausea,
weakness
teeth
-kidney
damage

E -helps -vision -internal -plant oils

Tocopherol maintain problems bleeding -wheat germ
immune -muscular -weakness -egg yolks
function weakness -diarrhea

K -helps blood -poor blood -jaundice, lever -dark green, leafy

to clot clotting toxicity in vegetables
-frequent children -plant oils (canola,
bruising soybean, olives)

6. Water is considered the most important nutrient because it makes up about 60 percent of the
body and is involved in almost vital body processes. Water helps an individual survive in few weeks
with the absence of food. Water is the vehicle in transporting and distributing other nutrients
throughout the body, removing waste product solvent excreted through the water in urine and feces,
digesting and absorbing food during the circulatory process, regulating and maintaining the body
temperature as it is able to absorb a significant amount of body heat. Physically active people who
often engage in physical activities, especially strenuous and hard, under the heat of the sun, need
proper fluid replacement. To determine how much water is lost after the exercise, weigh oneself
before and after the exercise.

The lost weight after the exercise is simply water; every pound lost is approximately equivalent to 2
glasses of water. Water is contained in all foods, primarily in liquid foods, fruits, and vegetables. A
Suggested amount of water needed by the body every day is six to eight o glasses.

Planning a Balanced Diet

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Looking at the MyPyramid food guidelines serves as a visual guide in making a balanced and
nutritious diet every day. A balanced and nutritious diet must have all nutrients in it in a reasonable
calorie or energy intake approach. The whole idea of balanced diet gives a person exact knowledge
on the amount of nutrient the body needs and how it affects the person in its physical growth. A
most nutritionist would agree that there is no such "ideal" diet based on using the balance formula of
micronutrients and macronutrients. Nutrient requirements are met based on the energy demands.
Now people would ask what could be the right foods to the plan, how can a balanced diet be
achieved, and what are the best ways to develop healthy dietary habits? The MyPyramid is a
complete dietary guideline that serves as a reference in selecting healthy food that would constitute
a balanced diet, plus, the physical activities that will add color in maintaining a good condition of the
body.

Food Labeling

Reading the food labels of every product is the best way to determine the contribution it can give to
the balanced daily diet. Wise consumers before buying the products check religiously the label of
each product rather than the price. The Bureau of Food and Drugs see to it that the product is
well labeled to avoid confusion and misleading. In fact, if you will notice the products are labeled
with the product name, the address of the manufacturer, the amount of product in the package,
ingredients listed in descending order by weight, and the nutrition facts each ingredient contains.
The nutrition facts label guides the person in meeting the dietary guidelines. The % daily value is a
measure of the contribution of one serving of the food product to a recommended daily intake of the
nutrient.

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MY PYRAMID FOOD GUIDELINES

Please visit
[Link]
66041/?autologin=true for more information
and clearer photo.

Health Claims on Food Products

Thomas, D. & Kotecki, J. 2006, discussed in their book the following 14 health claims which the FDA (Food
and Drug Administration, 2015) in U.S. has approved:

1. Calcium and Osteoporosis: Adequate calcium may reduce the risk of osteoporosis. A tood must
contain 20 percent or more of the daily value for calcium (Z00mg) per serving 2.

2. Fat and Cancer: Food must meet the nutrient content claim requirements for low-fat.

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3. Fruits and Vegetables and Cancer. Diets low in fat and rich in fruits and vegetables may reduce the
risk of certain cancer. To claim may be made for fresh fruit and vegetables that meet the nutrient
content claim requirement for "low-fat" and that, without fortification, are a "good source" of at least
one of the following: dietary fiber or vitamins A or C.

4. Fiber-containing grain products, fruits, and vegetables and cancer: Diets low in fat and rich in high-
fiber foods may reduce the risk of certain cancers. To carry the claim, food must be or must contain a
grain product, fruit or vegetable.

5. Saturated fat and cholesterol and the risk of coronary heart disease: Diets low in saturated fat and
cholesterol decrease the risk for heart disease.

6. Fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and the risk of
coronary heart disease: Diets low in fat and rich in soluble fiber sources may reduce the risk of
heart disease. Fruits and vegetables must meet the definition for low saturated fat, low cholesterol,
and low-fat.

7. Whole grain and coronary heart disease: Diets high in whole-grain food and other plant foods and low
in total fat, saturated fat, and cholesterol may help reduce the risk of heart disease.

8. Soy protein and risk of coronary heart diseases: Foods rich in soy protein as part of a low-fat diet
may help reduce heart disease.

9. Sodium and high blood pressure: Low-sodium diets may help lower blood pressure.

10. Potassium and high blood and stroke: Diets that contain good sources of potassium may reduce the
risk of high blood pressure and stroke.

11. Soluble fiber from certain foods, such as whole oats and psyllium seed husk, and heart dis-
ease: Diets low in fat and rich in these types of fiber can help reduce the risk of heart diseases. Food
must be low in fat and contain at least 0.75 gram of soluble fiber.

12. Plant sterol and stanol esters and reduced risk of heart diseases: Diets low in saturated fat and
cholesterol that also contains several daily servings of plant sterols may lessen the possibility of heart
disease.

13. Dietary sugar alcohols and dental caries: Foods sweetened with sugar alcohols do not promote
tooth decay. The gum needs to meet the definition of sugar-free.

14. Folate and neural tube defect: adequate folate status before and early in pregnancy may reduce the
risk of neutral tubes defects. Food, including fortified foods, must be a good source or high source of
folic acid.

NVSU-FR-ICD-05-00 (081220) Page 13 of 14

“In accordance with section 185. Fair Use of a Copyrighted Work of Republic Act 8293, The copyrighted works
included in this material may be reproduced for educational purposes only not for commercial distribution.”
 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang, Nueva Vizcaya
INSTRUCTIONAL MODULE
IM No.:IM-PATHF1-1STSEM-2021-2022

VI. LEARNING ACTIVITIES

DAILY FOOD LOG ACTIVITY

3

Document your daily food intake for a week (7days).

Include your breakfast, lunch, dinner and snack.

The daily food log should be place in a long bond paper

with cover page if possible you can put your college
logo on the upper right oh the header (see sample in the
documents provided by your instructor) the food log
should contain the following:

A. Picture of the meal/snacks.

B. Information’s indicated in the sample log.

LOOKING INTO DETAILS

ACTIVITY 4

Find a partner and evaluate their food log. Sample will be given.

RUBRICS FOR ACTIVITY 3 and 4 will be uploaded in LMS.

VII. ASSIGNMENT
Do the following tasks and enjoy! Send a proof to your instructor using your LMS
1. Take a walk, run, cycle, or dance to shake the stress of the week.
2. Spend quality time with your family, they are important.
3. Find time to thank God for all the blessing (past, present, future, big or small)

NVSU-FR-ICD-05-00 (081220) Page 14 of 14

“In accordance with section 185. Fair Use of a Copyrighted Work of Republic Act 8293, The copyrighted works
included in this material may be reproduced for educational purposes only not for commercial distribution.”
 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang, Nueva Vizcaya
INSTRUCTIONAL MODULE
IM No.:IM-PATHF1-1STSEM-2021-2022

VIII. EVALUATION

Quiz will be administered online through Google Classroom/MS Teams.

IX. REFERENCES

a. Books

1. Jun C. Alave, (2016) Physical Education and Health, JFS Publishing Services, Pasay City,
Philippines.

2. Hoeger, W., Hoeger, S. 2007. Fitness and wellness (7th Ed.). USA. Human Kinetics Inc.

3. Fink H., Milkesky A. 2015. Practical Applications in Sports Nutrition 4th Edition, Jones and
Bartlett Learning, 5 Wall Street, Burlington, MA

b. E-sources

1. Healthline, (2018). 6 Essential Nutrients and Why Your Body Needs Them. Retrieved August
2020 from [Link]

2. Tanya Jolliffe, (2010), A More Diverse Food Pyramid. Retrieved August 2020 from
[Link]

NVSU-FR-ICD-05-00 (081220) Page 15 of 14

“In accordance with section 185. Fair Use of a Copyrighted Work of Republic Act 8293, The copyrighted works
included in this material may be reproduced for educational purposes only not for commercial distribution.”