Student Survey
Stakeholder Survey
Program KPI
10
NutriiKids
11
Learning Journey
13
16
15
12
Complete description of weekly program.
14
Fourth Week
This week, the lesson will focus on developing healthy eating habits for learners. Hopefully, it will improve their awareness about the importance of healthy eating habits and the consequences of not following a balanced diet.
Eleventh Week
This week learners will deepen their understanding of the manners and nutritional knowledge for eating out at the restaurant. They will also create a personalized restaurant map around school.
Sixteenth Week
The final week would be concluded with a program evaluation, overall reflection on the experience, and learners' commitment to continue living healthily by following their nutrition needs.
Tenth Week
To provide comprehensive knowledge and experience for the learners, this week would feature a field trip to restaurants in the vicinity of the school. Learners would have the opportunity to explore and learn about the nutritional facts of the dishes served by the restaurants.
Fourteenth Week
In this second week of food and culture, learners would delve deeper into the connection between culture and faith with people's food choices.
Eighth Week
Right in the middle of the semester, learners would experience their first cooking class where they put into practice the knowledge they obtained in the previous weeks.
First Week
The overall objective of the first week is an introduction to the general idea of the program. Learners would get detailed information about the semester-long program, what they could expect from these activities, and the projects they would engage.
Twelfth Week
To complement their practical knowledge and skills, learners would also be equipped with analytical skills for media and advertisement. They would learn how to combat false advertisements, especially about the nutritional facts of fast foods.
Ninth Week
This week, learners will focus on developing meal plans based on their nutrition needs. They will also learn to be more sensitive, inclusive, and accommodating to the nutrition needs of their peers.
Thirteenth Week
To further develop learners' sensitivity and inclusivity, they will try to learn each others' cultural signature foods and their nutritional value.
Sixth Week
Going to the supermarket is probably one of the most mundane activities, but in this lesson, learners will get to learn about the importance of labels in understanding the nutrition facts of the product they wanna buy.
Third Week
As a continuation of the previous week's field trip. This week learners will deepen their understanding of food groups based on what they have learned from the practitioners in the farmer's market.
Seventh Week
Using the backward design principle, this week would complement last week's field trip and enrich learner's understanding about reading labels and choosing the most nutritious products they should buy.
Second Week
This will be the learners' first field trip for this program. In this activity, they will learn more about food groups from the source. Guided by practitioners, this will hopefully facilitate their learning better because it's situated in real environment.
Fifteenth Week
For the second cooking class, learners will again try to practice their knowledge and skills about balanced nutritional value in foods.
Fifth Week
MyPlate is an existing nutrition education resource developed by the government. Learners would engage in several resources from MyPlate for their learning. They will also get a MyPlate Pledge, a certificate of commitment to eat healthier.
Program KPI
These are our program's Key Performance Indicator (KPI) as the main indicator of the effectivity of our program.
Program KPI
These are our program's Key Performance Indicator (KPI) as the main indicator of the effectivity of our program.
NutriiKids Learning Journey
Zulsyika Nurfaizah
Created on April 22, 2024
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Transcript
Student Survey
Stakeholder Survey
Program KPI
10
NutriiKids
11
Learning Journey
13
16
15
12
Complete description of weekly program.
14
Fourth Week
This week, the lesson will focus on developing healthy eating habits for learners. Hopefully, it will improve their awareness about the importance of healthy eating habits and the consequences of not following a balanced diet.
Eleventh Week
This week learners will deepen their understanding of the manners and nutritional knowledge for eating out at the restaurant. They will also create a personalized restaurant map around school.
Sixteenth Week
The final week would be concluded with a program evaluation, overall reflection on the experience, and learners' commitment to continue living healthily by following their nutrition needs.
Tenth Week
To provide comprehensive knowledge and experience for the learners, this week would feature a field trip to restaurants in the vicinity of the school. Learners would have the opportunity to explore and learn about the nutritional facts of the dishes served by the restaurants.
Fourteenth Week
In this second week of food and culture, learners would delve deeper into the connection between culture and faith with people's food choices.
Eighth Week
Right in the middle of the semester, learners would experience their first cooking class where they put into practice the knowledge they obtained in the previous weeks.
First Week
The overall objective of the first week is an introduction to the general idea of the program. Learners would get detailed information about the semester-long program, what they could expect from these activities, and the projects they would engage.
Twelfth Week
To complement their practical knowledge and skills, learners would also be equipped with analytical skills for media and advertisement. They would learn how to combat false advertisements, especially about the nutritional facts of fast foods.
Ninth Week
This week, learners will focus on developing meal plans based on their nutrition needs. They will also learn to be more sensitive, inclusive, and accommodating to the nutrition needs of their peers.
Thirteenth Week
To further develop learners' sensitivity and inclusivity, they will try to learn each others' cultural signature foods and their nutritional value.
Sixth Week
Going to the supermarket is probably one of the most mundane activities, but in this lesson, learners will get to learn about the importance of labels in understanding the nutrition facts of the product they wanna buy.
Third Week
As a continuation of the previous week's field trip. This week learners will deepen their understanding of food groups based on what they have learned from the practitioners in the farmer's market.
Seventh Week
Using the backward design principle, this week would complement last week's field trip and enrich learner's understanding about reading labels and choosing the most nutritious products they should buy.
Second Week
This will be the learners' first field trip for this program. In this activity, they will learn more about food groups from the source. Guided by practitioners, this will hopefully facilitate their learning better because it's situated in real environment.
Fifteenth Week
For the second cooking class, learners will again try to practice their knowledge and skills about balanced nutritional value in foods.
Fifth Week
MyPlate is an existing nutrition education resource developed by the government. Learners would engage in several resources from MyPlate for their learning. They will also get a MyPlate Pledge, a certificate of commitment to eat healthier.
Program KPI
These are our program's Key Performance Indicator (KPI) as the main indicator of the effectivity of our program.
Program KPI
These are our program's Key Performance Indicator (KPI) as the main indicator of the effectivity of our program.