Republic of the Philippines

Eastern Visayas State University

Burauen, Campus
Burauen, Leyte

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Title: Healthy Chicken Adobo to go (how to make your chicken adobo healthy)
Date: July 22, 2019
Venue: HRDC Hall EVSU-BC

Rationale:

The project Healthy Chicken Adobo to go (how to make your chicken adobo

healthy), is going to teach the students taking up physical education with the descriptive title

Physical Fitness and Gymnastics to make their food healthy. Since the food season starting

April-June have just ended, majority of the students are not in the normal range for their Body

Mass Index which happened to be one of the final requirements of the subject. These students

are determined to be of normal range for their Body Mass index. They are even willing to

sacrifice their diet and would start to cut their diet or starting to eat foods they don’t like for them

to stop eating more. But according to research, the more you deprive yourself, the more you

increase the need of that particular thing so deprivation is not a good advice. Since also

according to research, the most popular Fiipino Dish is adobo, the organizers of this activity

have organized a training workshop that would make them still eat adobo without worrying

about the saturated fats they can get. As the belief of the team, why sacrifice not eating the food

you love to be healthy when you can make the food you love healthy.
Objectives:

 To provide knowledge to the students in making adobo healthy

 To enhance their creativity in cooking

 To make them understand the computation of the total fats

Contents:

1. Information about the traditional adobo

2. Information about the healthy adobo

3. Presentation of the conversion table of foods and nutrients

4. Measuring of ingredients

5. Teaching how to coke the adobo

Methodology

a) Participants:

Midyear class of 2018 taking the subject Physical Education Physical fitness and

gymnastics.

b) Venue and schedule:

On July 22, 2019 in HRDC Hall EVSU-BC

c) Budget:

Snacks 20 per head

Lunch 80 per head

d) Training equipment

LCD projector

Sound System

Cooking kit

Nutritional conversion hand out

e) Expected Outcomes

Students finds diet possible and less sacrifice. They will not just use the

knowledge learned information during the midyear classes but will use it in a longer time.

The students will not consider dieting a course or a sacrifice.

f) Assessment and evaluation

After the nutritionist have discussed the table of conversion, students are

encouraged to ask questions. During the time that they will make their own version of

adobo, someone from the facilitator will roam around to entertain questions while they

are working. The nutritionist will be the one to taste the adobo and will verify if right

measurements were observed.

Prepared:

 Michelle R. Cinco

 Jerichoe Cadion

 Ailyn A. Cabuenos

 Janine Repasa