Stage 1: Two Page Preparation (10 marks)

Transcription

1 HAWKER COLLEGE A Community of Learning Semester Assessment Item 2 Assignment Unit: Food, Hospitals, Earning and Travel A (1.0) Course: 1276 GENERAL MATHEMATICS Teacher/s: Assessment Item: Steve WALKER Assignment Due Date Range: to Weighting % : 25% Student Name: Student ID: I certify that: a) no part of this work has been copied from any other person s work, except where due acknowledgement has been made (including material from the internet, videos, DVDs and personal interviews); b) this submission is based on my own research; c) this piece of work has not been submitted for assessment in this or any other course. In accordance with Hawker College and BSSS policies, I understand that: a) plagiarism is a serious matter and that I may be called on to validate my information by other means (such as an oral test) if necessary and I could be penalised if this declaration is false; b) work submitted after the due date may be penalised and that I must apply for any extension prior to the due date; and c) I have the right to appeal the assigned mark/grade. Student Signature Received by (Teacher) Date Submitted Date: Time: Request for Extension (To be completed by the Executive Teacher) This assignment is now due on: Date: Granted: Y N Signature: Receipt of Assignment [Student to complete all details except Teacher s Signature, Date Received and Time Received, then remove and keep as proof of submission after teacher has signed] Student name: Course: Assignment name: Received by (Teacher name): Teacher signature: Time and Date received:

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3 Stage 1: Two Page Preparation (10 marks) Record all the food you eat for 2 days. This needs to be as accurate and detailed as possible. For example if you have toast for breakfast, you would enter: White bread toasted, w/ butter, w/ vegemite. Include all the snacks you eat as well. If you had vegetables for dinner you need to write something like: carrots (1/4 cup), broccoli (2 pieces), and mashed potato (1 cup). Show your two days to your teacher, they will allocate a day which looks appropriate for use in the assignment.

4 Diet Entry Date: Meal / Food / Drinks Number of servings (eg. 1, 2 etc) Portion size (eg. 30g) Breakfast Snack Lunch Snack Dinner Snack

5 Diet Entry Date: Meal / Food / Drinks Number of servings (eg. 1, 2 etc) Portion size (eg. 30g) Breakfast Snack Lunch Snack Dinner Snack

6 Stage 2: In class component Measure and record your: Height (H) metres Weight (W) kg Finding your Body Mass Index BMI by using the following rule: W BMI = 2 H Write your calculations here (show your working): BMI =

7 Go to: Choose: ANALYSE YOUR DIET Click on: START ANALYSIS NOW Type in your details you will need your height and weight and to choose from activity that best describes the type of activity that is used the day for which you are entering food Enter in all the food/drinks you had for the day you recorded. Complete the DIET ANALYSIS For good health, the goal is to hit the target range for all food groups. If you scored 'under target' for some food groups, then your diet is definitely out of balance. Many people, athletes and those with high energy needs, can happily eat 'over target' without any concerns, but if you battle with excess body weight, try not to eat outside the target range for each food group. (an excerpt from Print out your analysis graph for inclusion into your assignment.

8 Stage 2: continued Log into Choose: HEALTHY LIVING Click on: CALCULATORS (at the bottom of the pull down menu) Select Body Mass Index for Children and Adolescence What is the BMI and what information does it give us? Enter the necessary details, calculate your BMI and observe the resulting graph. How does this calculation compare to the one you did earlier? Comment on your results.

9 Stage 3: Food Labels Go to Choose: UNDERSTANDING FOOD PACKAGING (scroll down) Read through the webpage and answer the following: 1. What does %DI stand for? What information does it give us? 2. Complete the following table: TABLE 1 Recommended Daily Requirements Reference value used in %DI Nutrient (Recommended Daily Requirements) Energy Protein Fat Saturated Fatty Acids Carbohydrates Sodium Sugar Dietary Fibre *Calcium *Iron *Using a food label from a grocery item, calculate the recommended daily intake of calcium and iron. State the label you used (e.g. Weetbix ) and show how you calculated these amounts.

10 Log into Choose: HEALTHY LIVING Click on: FO OD AND NUTRITIO N (under Food and Fitness) then NUTRITIO NAL ADVICE (under Browse by Topic) then FOOD VARIETY AND A HEALTHY DIET (scroll down to find the Table) Fill in the first row ONLY of Table 2 below for serves you require each day: TABLE 2 Daily Serving Numbers of Food Groups for Adolescents. Pasta, bread, cereals, rice, noodles Vegetables, legumes Fruit Milk, Yoghurt, cheese Meat, fish, Poultry, eggs, nuts Extra foods Copy the data from the webpage in this row TABLE 3 Menu for ONE day Breakfast Morning Tea Lunch Afternoon Tea Dinner Snacks From Table 3 write down each of the individual food items, one per row in column 1 in Table 4. (e.g. for breakfast you might use 4 rows.) If in doubt about a serving size let one serve = 100g.

11 Go back to the website: Choose: HEALTHY LIVING Click on: CALCULATORS then FOOD SEARCH By using the FOOD SEARCH link complete the remaining 6 columns of Table 4. TABLE 4 Analysis of Menu for One Day Food Number of serves Number of calories Calcium mg Carbohydrates g Fat g Protein g Iron mg TOTAL

12 Finally, using your entries in Table 4 and totalling each column, complete Column 1 of TABLE 5. Copy your results from TABLE 1 into Column 2 of TABLE 5. TABLE 5 Does my Menu Cover My Daily Requirements? From Table 1 From Table 4 (Column 1) (Column 2) Recommended From your one day menu Daily Requirements Calories Calcium Carbohydrates Fat Protein Iron

13 Analysis How close are your results (recommended daily intake compared to your intake)? How could you adjust your menu to get closer to the recommended amount of calcium, iron, fat, protein and energy (calories or kilojoules)? Comment on how healthy your original day was, and what you have learnt from this assignment. Do you need to change your eating habits? If so which parts? If not clarify why your diet is already acceptable.

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15 Marking Rubric Stage 1: Two Page Preparation Diet recorded Accurate, complete 2 days worth of data completed, recording is thorough and includes portion sizes and number of servings 2 A total of 10 marks, 5 per day are available for this component. Teachers are looking for; date, foods listed including number of servings and portion sizes and that you have included drinks and foods. No attempt / not completed 0 Stage 2: In Class Component (lesson in Week 14) Measurements taken BMI Calculated Formula for Life Complete and Accurate Measurements recorded, accurate and in the right units 2 1 Complete and Accurate and working shown 2 Teacher observation of accurate entry of dietary data into the computer. Thorough entry 2 1 Formula for Life Analysis Graph Included and matches dietary data 2 Betterhealth.vic BMI calculated 2 Comment made 2 Included but doesn t match dietary data 1 Stage 3: Take home component Healthyweightweek TABLE 1 (8 entries complete ) Calcium/iron (Source given, working shown) No working 4 4 Betterhealth.vic TABLE 2 (6 entries complete half mark per entry No attempt/not completed 0 3 Betterhealth.vic TABLE 3 Menu for one day Total of 12 marks available, 2 per row. Looking for menus that use the required numbers of serves from table 2 (6 marks) and that are composed realistically. 12

16 Betterhealth.vic Betterhealth.vic TABLE 4 Analysis of menu 24 TABLE 4 Totals 7 Foods align with foods from table 3. (12 marks) 1 mark per correct total Details of what each food is contained is accurate (1 mark per food marks deducted as errors occur) (12 marks) Analysis of your health My Menu TABLE 5 Does your menu cover the daily requirements 4 How close are your results? Description, in sentences that describe how close was your menu for a day. 5 4 marks available for transferring the numbers into the correct places Adjusting the Menu marks deducted as errors occur Clear identification of how you could improve your menu. 5 Comment regarding originally personally recorded diet. In sentences, the response shows acknowledgment of where improvements should be made and identification of what they have learnt. 10 TOTALS Stage 1 /10 Stage 2 /12 Stage 3 /78 TOTAL /100