Tipid Lusog Meal Program: Its Effect On The Academic Performance Of Undernourished School Children
Type
Thesis
Authors
Category
Pages
88
Abstract
The nutritional status of learners must be addressed by teachers not only in the public school but also the entre educational system. Teachers and parents play significant role on this issue. Hence, the parents should decide what kind of food that their children must take every day to help them succeed in doing activities in the class. Feeding program with the teachers' guidance is also a significant help to those children who couldn't afford safer and nutritious foods. But, we can be certain that we can achieve better academic performance throughout the school year if a child's nutritional status is normal or average.
The study used mixed method of research which is the main instrument in gathering data. Since it involved the current status of children with nutrition problems. The academic performance of the learners who are wasted and severely wasted in A. Mabini Elementary School were assessed. The results were used to support and develop a feeding program that would address the identified status.
The researcher conducted a study about the nutrition in Tipid-Lusog Meal Program from kinder to grade six level in A. Mabini Elementary School.
The researchers included kinder to grade six learners in A. Mabini Elementary School whose ages range from six to twelve years old. They were identified using the class record of the teachers in the school year 2018-2019.
In this study, the selection of the respondents was made into two groups of respondents. A total of 90 parent-teacher respondents and 50 pupils' respondents.
The study concluded that the assessment on the nutritional status of learner respondents before and after them implementation of the tipid-lusog program lot of learners under the severely wasted but after the program has a dramatic increase of learners who have reached the normal nutritional status.
This study recommends that teachers concerned shall continuously monitor the nutritional status of the learner so that they will not become severely wasted again. A program for sustainability should be developed to maintain the normal nutritional status of the learners.
Malunggay is the main ingredient in preparing menu for the tipid lusog program and must be prepared and used in varied menu so that learners will enjoy eating. Teachers and parents must also try other ingredients in the preparation of the tipid lusog program. Creativity is needed in the preparation.
Since there is an improvement of academic performance, parents must be informed of the program so that they can help learners get better grades. Awareness campaign must also designed in school.
There must be a sustainability program in school and this must be applicable in all grade levels.
Continue preparing a budget friendly menu by experimenting menu and dishes appropriate for learners. For the cookbook, this can be created by using individual scrapbook that can be prepared in school and utilized by the learners at home.
The study used mixed method of research which is the main instrument in gathering data. Since it involved the current status of children with nutrition problems. The academic performance of the learners who are wasted and severely wasted in A. Mabini Elementary School were assessed. The results were used to support and develop a feeding program that would address the identified status.
The researcher conducted a study about the nutrition in Tipid-Lusog Meal Program from kinder to grade six level in A. Mabini Elementary School.
The researchers included kinder to grade six learners in A. Mabini Elementary School whose ages range from six to twelve years old. They were identified using the class record of the teachers in the school year 2018-2019.
In this study, the selection of the respondents was made into two groups of respondents. A total of 90 parent-teacher respondents and 50 pupils' respondents.
The study concluded that the assessment on the nutritional status of learner respondents before and after them implementation of the tipid-lusog program lot of learners under the severely wasted but after the program has a dramatic increase of learners who have reached the normal nutritional status.
This study recommends that teachers concerned shall continuously monitor the nutritional status of the learner so that they will not become severely wasted again. A program for sustainability should be developed to maintain the normal nutritional status of the learners.
Malunggay is the main ingredient in preparing menu for the tipid lusog program and must be prepared and used in varied menu so that learners will enjoy eating. Teachers and parents must also try other ingredients in the preparation of the tipid lusog program. Creativity is needed in the preparation.
Since there is an improvement of academic performance, parents must be informed of the program so that they can help learners get better grades. Awareness campaign must also designed in school.
There must be a sustainability program in school and this must be applicable in all grade levels.
Continue preparing a budget friendly menu by experimenting menu and dishes appropriate for learners. For the cookbook, this can be created by using individual scrapbook that can be prepared in school and utilized by the learners at home.
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