Higher School Certificate Assessment Task Cover Sheet

Student Name:

Subject:Food Technology Year: Preliminary Teacher:Mrs. T. Nash

Assessment Task Number (As per Assessment Policy booklet): 4

Assessment Task Title: Nutrition – research and presentation of magazine article

Assessment Weighting: 20%

Date Distributed: Monday 7th August 2017Date Due: Friday 25th August 2017

All Higher School Certificate Assessment Tasks, other than in-class tasks, must be handed in at the library between 8.30am and 8.55am (before the first morning bell) on the due date. Zero marks if the Assessment Task is submitted late, unless an Illness/ Misadventure or application for extension form has been submitted

Comments by Teacher:

Outcomes assessed:P 2.1, P3.1, P 3.2, P4.3, and P5.1

Assessment Criteria/Marking Rubric: As per Assessment Task documentation

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Higher School Certificate Assessment Submission Receipt

Student’s Name:Student’s Signature

Assessment Task Title:Nutrition

Subject Name:Food Technology

Class Teacher: Mrs. T. Nash

Date:

This form is located: and then to the assessment tab.

SENIOR ASSESSMENT PROGRAM

Faculty: Home Economics / Subject: Food Technology / Topic: Nutrition
Teacher: Mrs. T. Nash / Student:
Task Description:
You are assigned the job as an editor for a new food magazine. The magazine aims at encouraging different groups in the lifecycle to eat healthy, nutritious and appetising meals. You are required to produce two (2) recipes to be included in the magazine, for a target group listed below, ensuring that the recipes are healthy, nutritious, and appetising and appealing to the group you have chosen.
Select a target group from the following:
  • Pregnant and lactating women
  • Infants
  • Toddlers
  • Adolescents
  • Adults
  • The Elderly
Report on the needs of this target group by answering the criteria below in relation to your chosen target group. You will need to research on the Internet and refer to books to support your answers.
  1. Select a target group for your magazine from the list provided above.
  2. Investigate your target group’s dietary needs in order to maintain optimum nutrition and report on these needs. Refer to Recommended Dietary Intake (RDI) tables in your answer and include the RDI table with your assessment.
  3. Explain the role of the six nutrients in your target group’s diet.
  4. Publish; using a computer and appropriate software, tworecipes in a format that you might expect to find in a magazine. (Two Meals): One (1) page. Colour.
  5. Explain how the recipes meet the dietary needs of your target group. Refer to RDI tables.
  6. Include a bibliography acknowledging your sources of information. You must include the name of the book, the author and year of publication. If you are using internet sites then include the name of the site, the URL (web address) and the date accessed. These should be listed in your bibliography in alphabetical order according to the title.
Set each section of the assessment out under a heading so that it is clear that you have met the requirements of the task.
Outcomes/Content Assessed:
P2.1 – Explains the role of food nutrients in human nutrition.
P3.1 – Assesses the nutrient value of meals/diets for particular individuals and groups.
P3.2 – Presents ideas in written, graphic and oral form using computer software where appropriate.
P4.3 – Selects foods, plans and prepares meals/diets to achieve optimum nutrition for individuals and groups.
P5.1 – Generates ideas and develops solutions to a range of food situations.
Weighting(s): 20% of Preliminary Course
Skills in researching, analysing and communicating food issues / 10%
Skills in designing, implementing and evaluating solutions to food situations / 10%
Date Given: Monday 7th August 2017 / Date for submission: Friday 25th August 2017.
Task Guidelines: (steps/marking scale/grid)
Criteria / Marks
1. Select a target group for your magazine article. / /1
2. Investigate the target group’s dietary needs for optimum nutrition. Refer to RDI tables to support your answer. / /15
3. Explain the role of the six nutrients in your target group’s diet. / /9
4. Publish, using a computer and appropriate software, tworecipes in a format that you might expect to find in a magazine. / /20
5. Explain how the recipes meet the dietary needs of your target group. Refer to RDI tables. / /10
6. Bibliography / /5
Total / /60
Advice on Acknowledging of References:
Acknowledge all references including internet sites
Penalties: As per the Orange High School Senior Assessment Policy,late submission without a Doctors Certificate will result in a ‘0’ award and the relevant Board of Studies warning documentation will be sent to your parent/s or guardian/s.
Please Note: that plagiarism, the using of the work of others without acknowledgement, will incur serious penalties and may result in a zero award. Any cheating will also incur penalties.

Marking Criteria

The guidelines below are indicative of the knowledge and skills students will demonstrate at various mark levels.

Band 6
70 - 80 /
  • Demonstrates an extensive knowledge and understanding of the role of food nutrients in human nutrition.
  • Demonstrates superior knowledge of the nutrient value of meals/diets for particular individuals and groups.
  • Demonstrates superior analysis and application of food ideas to a particular individual and groups.
  • Effectively communicates ideas in written, graphic and oral form using computer software where appropriate.

Band 5
55 -69 /
  • Demonstrates a thorough knowledge and understanding of the role of food nutrients in human nutrition.
  • Demonstrates accomplished knowledge of the nutrient value of meals/diets for particular individuals and groups.
  • Shows competent analysis and application of food ideas to a particular individual and groups.
  • Competently communicates ideas in written, graphic and oral form using computer software where appropriate.

Band 4
36 - 54 /
  • Demonstrates a thorough knowledge and understanding of the role of food nutrients in human nutrition.
  • Demonstrates accomplished knowledge of the nutrient value of meals/diets for particular individuals and groups.
  • Shows competent analysis and application of food ideas to a particular individual and groups.
  • Competently communicates ideas in written, graphic and oral form using computer software where appropriate.

Band 3
21 - 35 /
  • Demonstrates a sound knowledge and understanding of the role of food nutrients in human nutrition.
  • Demonstrates a sound knowledge of the nutrient value of meals/diets for particular individuals and groups.
  • Shows sound analysis and application of food ideas to a particular individual and groups.
  • Communicates ideas in written, graphic and oral form using computer software where appropriate.

Band 2
11 - 20 /
  • Demonstrates a basic knowledge and understanding of the role of food nutrients in human nutrition.
  • Demonstrates a basic knowledge of the nutrient value of meals/diets for particular individuals and groups.
  • Shows basic analysis and application of food ideas to a particular individual and groups.
  • Communicates ideas in basic written, graphic and oral form using computer software where appropriate.

Band 1
1 - 10 /
  • Demonstrates limited knowledge and understanding of the role of food nutrients in human nutrition.
  • Demonstrates limited knowledge of the nutrient value of meals/diets for particular individuals and groups.
  • Shows limited analysis and application of food ideas to a particular individuals and groups.
  • Communicates simple ideas in written, graphic and oral form using computer software where appropriate.

0 /
  • Non – attempt or non-serious attempt.