Learner Assessments

WEL 154 Introduction Survey

1. What is your gender?

2. Are you an international student? If so, where are you from?

3. How old are you? Over 30 or Under 30?

4. Are you employed? If so, are you employed part-time or full-time?

5. Are you in the military, a veteran, or a military spouse?

6. Are you a freshman or sophomore?

7. If you are a freshman, is this your first term in college?

8. Are you enrolled full-time or part-time?

9. What is your major?

10. Have you successfully completed ENG 101?

11. Have you used turnitin.com for other classes?

12. Are you familiar with Microsoft Excel and have you used it for submitting class projects in other courses?

13. Why are you taking WEL 154?

14. Do you currently engage in a regular exercise program at least three days a week for a minimum of 30 minutes per exercise session?

15. Do you think you currently have good nutritional habits?

16. Will you need any special accommodations this term?

Nutrition and Weight Management Pre-Test

This self-test gives you an opportunity to better assess your current knowledge about weight management and nutrition. This will enable you to identify areas of weakness and strength, as well as provide a preview of what will be discussed throughout the Nutrition and Diet Plan unit of this course.

Attempts allowed: 1

This quiz closes on Sunday, 21 October 2012, 11:55 PM

Time limit: 1 hour

1. Obesity is defined as a body mass index equal to or above:

a. / 10.
b. / 25.
c. / 30.
d. / 45.
e. / 50.

2. Overweight has been defined as a BMI of ____ and higher.

a. / 25
b. / 30
c. / 35
d. / 40
e. / 45

3. Which is presently the most prevalent form of preventable death in the United States?

a. / obesity
b. / smoking
c. / poverty
d. / problem drinking
e. / none of these choices

4. Tolerable weight is what:

a. / individuals strive for with distorted self-images.
b. / is considered ideal weight.
c. / is separate from hereditary factors.
d. / magazines depict as the goal.
e. / is acceptable to the individual.

5. What percent of all dieters lose weight and also keep the weight off for a significant amount of time?

a. / 5%
b. / 10%
c. / 15%
d. / 20%
e. / 25%

6. Very low-calorie diets usually:

a. / maintain lean mass.
b. / maintain organ tissues.
c. / reduce BMR.
d. / reduce disease risk.
e. / supply all needed nutrients.

7. One pound of fat represents ____ calories.

a. / 500
b. / 1,000
c. / 2,000
d. / 2,500
e. / 3,500

8. Theoretically, weight is lost when there is a:

a. / caloric balance.
b. / negative caloric balance.
c. / greater caloric input than caloric output.
d. / net increase in storage calories.
e. / positive caloric balance.

9. The suggested lower limits of daily caloric consumption are ____ for men and ____ for women (respectively).

a. / 1,500; 1,200
b. / 1,800; 1,500
c. / 2,100; 1,800
d. / 2,400; 2,100
e. / 2,700; 2,400

10. ____ provide the nutritional base for a healthy diet in the MyPlate food guidance system.

a. / Fruits
b. / Whole grains
c. / Vegetables
d. / Low-fat milk
e. / All of these choices

11. Each gram of fat contains ____ calories, while a gram of protein or carbohydrate contains ____ calories.

a. / 4; 9
b. / 3; 6
c. / 6; 3
d. / 9; 4
e. / 9; 5

12. The mechanism that seems to regulate how much a person weighs is known as the:

a. / basal metabolic rate.
b. / estimated energy requirement.
c. / weight-determining factor.
d. / setpoint.
e. / energy quotient.

13. _____ is the nonfat component of the human body.

a. / Lean body mass
b. / Cellulite
c. / Leptin
d. / Recommended body weight
e. / BMR

14. The daily recommended fiber intake for males is ____ grams and for females is ____ grams.

a. / 38; 25
b. / 25; 38
c. / 15; 25
d. / 25; 15
e. / 30; 30

15. The most dangerous fat to one’s health is:

a. / saturated fat.
b. / unsaturated fat.
c. / polyunsaturated fat.
d. / monounsaturated fat.
e. / trans fatty acids.

16. Unsaturated fats in the diet:

a. / are ice cream and cheese.
b. / come from plant sources.
c. / deliver more calories than saturated fats.
d. / only have single bonds between the carbons.
e. / raise blood cholesterol.

17. Probiotics are found in:

a. / nuts.
b. / cheeses.
c. / yogurts.
d. / meats.
e. / eggs.

18. The National Academy of Sciences states that ____% of total calories should come from carbohydrates in a well-balanced diet.

a. / 15–35
b. / 25–45
c. / 35–55
d. / 45–65
e. / 55–75
Segway

19. The National Academy of Sciences states that ____% of total calories should come from fats in a well-balanced diet.

a. / 10–25
b. / 20–35
c. / 30–45
d. / 40–55
e. / 50–65

20. Water is:

a. / used in digesting and absorbing foods.
b. / contained in almost all foods.
c. / involved in rebuilding cells.
d. / the most important nutrient.
e. / all of these choices

Diet Plan Part 1

For this assignment, you will visit two web sites, copy your results into a word document, create a SMART fitness goal, and submit your results in a SINGLE word document file via the GMC Online assignment tool for the week this assignment is given.

1. First, visit and complete the LifeScan Health Risk Appraisal. Complete the entire appraisal and copy ALL of your results (select all and copy) Then open Word, and paste (your results into a new document. Note: You will need to make sure the page orientation is landscape and your margins are narrow in order for the table to fit. View Angela Kennedy Example Diet Plan Part 1 for the required format of this assignment. You may want to save this file and name it: Your Name Diet Plan Part 1 (ex: Angela Kennedy Diet Plan Part 1) and simply replace the example results with your own. This will allow you to avoid formatting a new document.

2. Next, visit Web MD's BMI Calculator Plusto complete your body composition calculations. To use this calculator, enter gender, height, weight, pants size, and weight goal. After clicking the calculate button, review each results tab (Your Info, BMI & Body Shape, Healthy Weight, Your Calories, Heart Rate, and Summary and plan) for more detailed information about current body composition. After completing the calculator and reviewing results, copy your results from the Summary and Plan results as shown below and in the example link Angela Kennedy Example Diet Plan Part 1. Refer to the rubric at the end of this document for details about how this assignment will be assessed.

3. Based on the results of the above assessments, create a SMART body composition goal that

includes a nutritional objective and addresses an area of weakness or an area that can be further improved. Be sure to review the SMART goal model at the end of Chapter 1 and Activity 3.4 prior to creating your goal.

Rubric

Diet Plan Part 1

Unsatisfactory
0 / Target
3 / Score
Results were not submitted to the instructor on the assigned due date. / Results were screen-printed and sent to the instructor by the assigned due date.
Unsatisfactory
0-.9 / Acceptable
1-1.5 / Target
1.5-2
Student goal may not be complete, does not address the results found in the two assessments, does not follow the SMART goal model, and/or may not have been submitted to the instructor on the assigned due date. / Student goal is mostly complete, mostly addresses the results found in the two assessments, mostly follows the SMART goal model, and is submitted to the instructor on the assigned due date. / Student goal is complete, fully addresses the results found in the two assessments, follows the SMART goal model, and is submitted to the instructor on the assigned due date.

Total Score:

Diet Plan Part 2 Waist-to-Hip Measurement Assessment

For this assignment, you will complete a waist-to-hip ratio assessment. Submit this assignment on GMC Online’s Assignment Tool by the assigned due date. Review the rubric for details concerning how this assignment will be graded.

1. Watch How to Measure the Waist and Hips, which demonstrates how to measure your waist and hips. Record your waist and hip measurements, divide your waist measurement by your hip measurement. Based on the waist-to-hip ratio norms displayed in the video, is your ratio excellent, good, average, or at risk?

Rubric

Diet Plan Part 2 Waist-to-Hip Measurement Assessment

Unsatisfactory
0 / Target
1 / Score
Waist-to-hip assessment / Waist-to-Hip ratio and the student’s ratio rating are incomplete and/or results are not submitted to the instructor by the assigned due date. / Waist-to-Hip ratio and the student’s ratio rating is recorded. Results are submitted to the instructor by the assigned due date.

Total Score:

Diet Plan 4 Day Food Diary

For this assignment, you will complete a 4-day food diary, using the tools provided by SparkPeople. Submit this assignment on GMC Online’s Assignment Tool by the assigned due date. Review the rubric at the end of this document for details concerning how this assignment will be graded.

1. Create a SparkPeople account. This needs to be done BEFORE viewing any of the subsequent videos.

2. View this video describing how to use the SparkPeople Nutrition Tracker

3. For convenience, here are links to SparkPeople Mobile Apps for tracking caloric intake anywhere. These will be very helpful for ensuring your logs are thorough and display all foods/fluids consumed each day.

4. After setting up a SparkPeople account and viewing the introductory video, use the SparkPeople Nutrition Tracker to record all foods, drinks, and condiments consumed over the next 4 days. This is to provide you with a baseline for your current eating patterns, which will be helpful when designing your nutrition plan in the next assignment. Change the Tracker Options to “Don’t Show Meal Plans” as shown below and enter all items consumed each day.

5. Scroll to your “Daily Totals” to make sure they are not 0 and note how they compare with your recommended goals.

6. After entering this data for a 4-day time frame, you will need to generate a Nutrition Log Report. Choose the appropriate Start and End dates (these will vary based on the 4 days you chose to track) as shown in the below screen prints and click Run Report.

5. Scroll to the bottom of the page and click Print Report.

6. Then click, Print This.

7. If available, choose the PDF option on the print page. If you don’t have an option to print to pdf, change the Select Printer option from your default printer to Microsoft XPS Document Writer as shown in the below screen prints. Click print. You will then see a Save as dialogue box.

Name the file Your Name 4 Day Food Diary (ex: Angela Kennedy 4 Day Food Diary) and click save.

Rubric

Diet Plan 4 Day Food Diary

Unsatisfactory
0-.2.9 / Acceptable
3-3.5 / Target
3.6-4
4-day Food Diary / Daily logs are mostly incomplete or not completed at all, may not be in the requested format, and/or may not have been submitted by the assigned due date. / Daily logs are mostly complete but may lack some details for a few items. The assignment is in the requested format and submitted by the assigned due date. / Daily logs are complete. The assignment is in the requested format and submitted by the assigned due date.

Total Score:

Discussion Forum Instructions

Participation in the discussion forums is critical to the successful completion of the course. It is through the discussion forums that students interact and learn from each other. Please keep the following in mind as you post to the discussion forums:

1. There are two discussion forums per week. You must make your first post prior to the due dates in order to receive full credit. The due date for the first weekly forum is 11:55 p.m. on Wednesdays. The due date for the second weekly forum is 11:55 p.m. on Fridays.

2. Take the time before you post to organize your response. Posting responses such as "I agree", or "I don't know" are not acceptable. When responding to the topic question, use logic and reasoning supported by examples if they apply. Your responses should be concise but meaningful. Avoid the temptation to stray too far off topic.

3. Keep your responses to one or two short paragraphs. Remember that others will be reading and responding to multiple students and posts per forum.

4. Always be courteous of others. Try to use positive language, ask thoughtful questions, and be sensitive when providing corrective feedback.

5. Follow the rules of netiquette. View a presentation on netiquette by Nicole Marcisz.

Discussion forum participation will be graded using the following criteria:

Discussion Forum Grading Rubric / 1 - 2 points / 3 - 4 points / 5 points
Engagement / responded to question three or more days after the discussion first post due date / responded to question one to two days after discussion first post due date / responded to question the day the discussion first post due date
Interaction / responded to question and one other student / responded to question and two other students / responded to question and three or more students
Participation / posted a minimum of one response in one day / posted a minimum of two responses over two days / posted a minimum of three responses over three or more days
Relevance / responses are sometimes irrelevant to the discussion topic / responses are relevant and provide meaningful insight to the discussion topic / responses are always relevant and prompt further discussion of the topic

Discussion Forum Topics Week 1

Topic 1: Body Weight Discussion