HAWKER COLLEGE A Community of Learning Semester 1 2015 Assessment Item 2 Assignment Unit: 12760 Food, Hospitals, Earning and Travel A (1.0) Course: 1276 GENERAL MATHEMATICS Teacher/s: Assessment Item: Jacqueline HOWARTH / Miriam AMBROSE / Aaron HUANG Assignment Due Date Range: 18-05-2015 to 25-05-2015 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: Received by (Teacher name): Course: GM1 Teacher signature: Assignment name: Assignment Time and Date received:
Stage 1: Two Page Preparation (10 marks) Record all the food you eat for 2 days in the table provided on the next 2 pages. 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 records to your teacher, they will allocate a day which looks appropriate for use in the assignment.
Diet Entry Date: Meal / Food / Drinks Number of servings (eg. 1, 2 etc) Portion size (eg. 30g) Breakfast Snack Lunch Snack Dinner Snack
Diet Entry Date: Meal / Food / Drinks Number of servings (eg. 1, 2 etc) Portion size (eg. 30g) Breakfast Snack Lunch Snack Dinner Snack
Stage 2: In class component Measure and record your: Height (H) metres Weight (W) kg Log into www.betterhealth.vic.gov.au Choose: HEALTHY LIVING Click on: CALCULATORS 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. What is your BMI? Comment on your results.
Go to: http://archive.myfoodrecord.com/mainnat.html Use Nutrition Analysis Tool 2.0 to analyse your diet of the day. Enter in all the food/drinks you had for the day you recorded. Complete TABLE 1 on next page
TABLE 1 Analysis of Menu for One Day Food Number of serves Number of calories Calcium mg Carbohydrates g Fat g Protein g Iron mg TOTAL
Stage 3: Food Labels Go to www.healthyweightweek.com.au Search: UNDERSTANDING FOOD PACKAGING 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 2 Recommended Daily Requirements Energy Protein Fat Saturated Fatty Acids Carbohydrates Sodium Sugar Dietary Fibre *Calcium *Iron Nutrient Reference value used in %DI (Recommended Daily Requirements) *Using a food label from a grocery item (you can google any food label, but you need to cut the picture off and attach it on this page). Calculate the recommended daily intake of calcium and iron. Show how you calculated these amounts.
Log into www.betterhealth.vic.gov.au Choose: HEALTHY LIVING Click on: FOOD AND NUTRITION then NUTRITIONAL ADVICE then FOOD VARIETY AND A HEALTHY DIET Fill in Table 3 using information from the website. TABLE 3 Daily Serving Numbers of Food Groups for Adolescents (14-18 years old). Pasta, bread, cereals, rice, noodles Vegetables, legumes Fruit Milk, Yoghurt, cheese Meat, fish, Poultry, eggs, nuts Copy the data from the webpage in this row From the description of sample serves which is above the tables on the web page, and making sure you cover minimum serves required as in table above, construct a healthy menu for ONE day by completing Table 4. Make sure on completion that the serves total correctly for the various food groups i.e. the totals matches the ranges in Table 3.
TABLE 4 Menu for ONE day Breakfast Morning Tea Lunch Afternoon Tea Dinner Snacks From Table 4 write down each of the individual food items, one per row in column 1 in Table 5. (e.g. for breakfast you might use 4 rows.) If in doubt about a serving size let one serve = 100g. Go back to the website: http://archive.myfoodrecord.com/mainnat.html Use Nutrition Analysis Tool 2.0 to analyse your Menu for ONE day (Table 4). Complete Table 5.
TABLE 5 Analysis of Menu for One Day Food Number of serves Number of calories Calcium mg Carbohydrates g Fat g Protein g Iron mg TOTAL
Finally, use your search result from Table 2, 5 and 1 to complete Table 6 blow. TABLE 6 Does my Menu Cover My Daily Requirements? From Table 2 From Table 5 From Table 1 Recommended Daily Requirements From your ONE day menu From your original one day diet entry Calories Calcium Carbohydrates Fat Protein Iron
Analysis How close are your results? How could you adjust your ONE day 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.
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 10 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 Complete and Accurate Measurements recorded, accurate and in the right units 2 (1 each) 1 Betterhealth.vic BMI calculated 2 Comment made 4 (2 each) No attempt/not completed 0 No attempt/not completed 0 Total Diet Entry Analysis TABLE 1 Analysis of menu 24 TABLE 1 Totals 7 Foods align with foods from your daily diet entry. (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) No attempt/not completed 0 No attempt/not completed 0 Stage 3: Food Labels (Take home component) Healthyweightweek 4 TABLE 2 (8 entries complete ) (0.5 each)
Calcium/iron (Source given, working shown) No working 4 (2 each) No attempt/not completed 0 Betterhealth.vic TABLE 3 Betterhealth.vic TABLE 4 Menu for one day 12 Betterhealth.vic TABLE 5 Analysis of menu Foods align with foods from table 4. (12 marks) (5 entries complete 1 mark per entry No attempt/not completed 24 5 0 Total of 12 marks available, 2 per row. Looking for menus that use the required numbers Betterhealth.vic of serves from table 3 (6 marks) and that are composed realistically. TABLE 5 No attempt/not Totals completed 0 1 mark per correct total 7 Details of what each food is contained is accurate (1 mark per food marks deducted as errors occur) (12 marks) No attempt/not completed 0 No attempt/not completed 0 Does my Menu Cover My Daily Requirements? Analysis your results TABLE 6 How close are your results? Does your menu cover the daily requirements 9 marks available for transferring the numbers into the correct places, 0.5 mark for each block. marks deducted as errors occur 9 Description, in sentences that describe how close was your menu for a day. Adjusting the Menu Clear identification of how you could improve your menu. 5 5 No attempt/not completed 0 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 /39 Stage 3 /85 TOTAL /134