Serving as their integrated performance task in three subjects while promoting nutrition awareness, all seven sections from the Grade 2 level participated in a sandwich-making activity led by an expert chef Jestur Jacob Evangelista at the Pre-Elementary Conference Hall on August 2.
The said event combined lessons from MAPEH (Nutrition), GMRC (Taking Care of One’s Self), and Science (Edible Solids and Liquids).
Furthermore, Chef Jestur was particularly impressed by the young learners’ excitement and effort while doing the activity as also part of their nutrition month celebration.
“The children are very enthusiastic about making the sandwiches,” he noted.
“They are putting in a lot of effort all the while showing a real appreciation for healthy food,” the chef expressed.
The day was divided into two batches, with the first group, including students from Polaris, Antares, Rigel, and Sirius, participating from 7 am to 10 am. The second batch, consisting of Capella, Sun, and Altair students, joined from 10 am until past twelve.
Teacher Alexis Coleen Robles, adviser of grade 2 Capella, shared the reason behind choosing sandwiches for the demonstration.
“A sandwich is the best example of proteins and vegetables combined,” she said.
Students made two types of sandwiches: the Tuna Sandwich and the Clubhouse Sandwich. Ingredients for the Tuna Sandwich included tuna, mayonnaise, onions, and pickles while the Clubhouse Sandwich featured bacon, ham, cucumber, tomato, and cheese. Both sandwiches were complemented with fresh lettuce and bread.
The said activity taught kids about independence and nutrition, and as students proudly showcased their creations, the hands-on experience allowed them to connect theoretical knowledge from the previous lesson on the properties of solids and liquids with practical application.
The session was organized in collaboration with Grade 2 advisers, MDSF’s Finance Officer Maria Creselda Evangelista, learning supports, and selected subject area supervisors.
Mrs. Cres Evangelista also emphasized the educational goals of the event.
“We want to spread awareness about GLOW, GROW, and GO foods and how they nourish our bodies,” she explained.
This simple yet nutritious meal provided an excellent way for students to apply their knowledge and the young chefs left with a sense of accomplishment and a deeper appreciation for healthy eating.
Coverage and write-up by: Hannah Beatrice Robes
Photos Taken by: Ericaviel Maureese Isaac