Action Plan for Nutrition Month 2014- 2015SPED DEPARTMENTDate: July 14-18, 2014

ObjectivesTo enhance their knowledge on taking care and making their body healthy.To recognize the importance of eating nutritious food.To expose children in different grooming kit and personal hygiene.

DateActivityJuly 14, 2014Film Viewing entitled Fruits and VegetablesJuly 15, 2014Arts and Crafts about and Vegetables1. Fruits Collage2. Nutrition Month MuralJuly 16, 2014Film Viewing about different grooming kit and personal hygieneJuly 17, 2014Dance PresentationJuly 18, 2014Cook Out Session1. Banana Oatmeal Cookie2. Squash Donut3. Chicken Malunggay Porridge4. Buko Shake

Film Viewing entitled Fruits and Vegetables"July 14, 2014

Arts and Crafts about and Vegetables ( July 15, 2014)

1. Fruit Collage

2. Nutrition Month Mural

Film Viewing about different grooming kit and personal hygiene ( July 16, 2014)

Dance Presentation( July 17, 2014)

Cook Out Session ( July 18, 2014)1. Banana Oatmeal Cookies

Banana Oatmeal CookiesIngredients2 large bananas, mashed, 2 cups gluten free oats, vanilla extractInstructionsPreheat oven to 350 degrees F.Place oats in blender or food processor and blend until oats become the consistency of flour; it's okay if it's not perfectly ground.In large bowl combined mashed banana with oats until smooth. Add in 1/2 cup of your favorite add in; I used dark chocolate chips and a teaspoon of vanilla extract.Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula. Bake for 9-12 minutes or until cookies are set. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 16 cookies.

2. Chicken with Malunggay Porridge

Chicken with Malunggay PorridgeIngredients1 lbs chicken, cut into serving pieces1 cups uncooked rice34 ounces water (about 1 liter)2 tbsp fish sauce1 tsp garlic1/2 tsp ground black pepper1 cup onion, minced4 pieces hard boiled eggs1 cup scallions (green onions), minced2 knobs ginger, julienned3 tbsp safflower(kasubha)1 piece chicken cube (bouillon)1 piece lemon or 4 pieces calamansi2 tbsp cooking oilCooking ProcedureIn a pot, heat the cooking oil then saute the garlic, onion, and gingerDash-in some ground black pepperAdd the chicken cube and cook until the cube meltsPut-in the chicken and cook until outer layer color turns golden brownAdd the fish sauce and uncooked rice then mix and cook for a few minutesPour-in the water and bring to a boilStir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)Put-in the hard boiled eggsAdd the safflower for additional color and aromaServe hot with garlic, minced scallions, and lemon.

3. Squash Donut

Squash DonutIngredients

1 c. milk1 c. sugar2 1/2 tbsp. butter1 1/2 tsp. salt3 eggs, beaten4 tsp. baking powderconfectioners sugar2 cups squash puree3 1/2 c. sifted flourOil for deep frying

InstructionsIn a bowl combine sugar and butter. Add eggs and squash puree. Blend and add milk. In another bowl combine flour, baking powder, salt and cinnamon. Add liquid mixture to flour mixture gradually, beating vigorously. Knead lightly on a floured work surface. Add a small amount of flour, if needed to keep dough from sticking.Roll out to 1/4 inch thick rectangle. Use a doughnut cutter to cut dough. Fry in deep hot oil.When doughnuts rise to top turn only once. Drain doughnuts on absorbent paper. Sprinkle with confectioners sugar.

4. Buko Shake

Buko ShakeIngredients:1 cup coconut meat, scrape from the husk1 cup coconut water1/2 cup evaporated milk3 tablespoons brown sugarcube ice

Procedures:1. In a blender, process coconut meat, coconut water, milk and sugar until blended.2. Add some ice and blend until smooth then pour into glasses then served cold.