St Patrick’s Marist College Food Technology
Year: 12Semester 2, 2011 / Student Name / Number
Assessment Task No: 4
Contemporary Nutrition Issues / Date Due: Friday 19th August 2011
Term 3 Week 5 / Weighting: 20%
SUBMISSION INSTRUCTIONS
Students must:
· Submit their assessment task on the due date
· Attach the assessment marking criteria sheet with their assessment task.
· Sign the class list to verify they have submitted their task
MARKING
Marker: Miss McMahon Signature: ______Date: ______
Mark ______/ 50
Comment:
STUDENT CONFIRMATION
· This is all my own work. I have referenced any work used from other sources and have not plagarised the work of others.
· I have kept a copy of the task for my own records / 0
0
(N.B. In placing a tick in the space provided you are indicating, as you would sign your name,
that this is all your own work and that you have a copy of the task being submitted)
OUTCOMES BEING ASSESSED
H 2.1 Evaluates the relationship between food, its production, consumption, promotion and health
H 3.2 Independently investigates contemporary food issues
H 5.1 Develops, realises and evaluates solutions for a range of food situations
CROSS CURRICULUM LINKS
· ICT – Word processing applications
· Numeracy – effective use of food through concepts such as quantity, measurement and costing.
· Literacy – Use of technical vocabulary specific to Food technology
Key Competencies –
EKC1–Collecting, analysing and organising information
EKC2–Communicating ideas and information
EKC3 – Planning and organising activities.
EKC6 – Using technology
EKC7 – Solving problems
CONTEXT FOR THE TASK
· This assessment task focuses on detailed research on nutritional disease. It utilises current articles and web sites for research. This extends on the study of these topics from class discussion activities and textbook overviews.
· Implements understanding of how diseases can be affected or controlled through diet and lifestyles in practical form.
· Reviews current promotional strategies and applies this to a creative and appropriate design.
TASK DESCRIPTION
Nutrition is a valuable part of life and without it we become susceptible to many debilitating diseases.
You will be assigned one of the following diseases to research in depth looking at how it has evolved and current media releases and statistics on this topic. Your research should be presented in a word processed report.
§ Obesity
§ Anorexia nervosa
§ Anaemia
§ Osteoporosis
§ Diabetes
§ Cardiovascular disease
§ Dietary Fibre Disorders
A) RESEARCH REPORT
Your report needs to cover:
§ State the chosen disease and it’s definition
§ Detailed outline and effects of the disease
§ Causes of the disease
§ At risk groups in the community (support with current statistics)
§ The ways that the media contributes to the disease (positive and negative)
§ Provide a media article or video clip that relates to your chosen disease. Must be from the last 2 years. State the source and when published or produced. Write a review of the article.
§ Outline how diet and nutrition can be managed to improve the conditions/risk associated with this disease.
§ Economic costs of the disease to community
§ Produce a correctly set out bibliography
B) MENU DESIGN
i) Develop a daily menu for the allocated group. Include breakfast, lunch, dinner and snacks.
ii) Analysis the diet (using food choices and other food guides) and justify your choices
iii) Prepare and present ONE part of the menu (date to be set by your teacher)
C) PROMOTIONAL STRATEGY
1. Identify any promotional strategies that have been used to increase awareness and education of this disease to the community
2. Develop ONE strategy to promote optimum health through good nutrition for this disease.
(Suitable examples – TV advertisement, poster or magazine advertisement, web site page, school program, power point/keynote, health professionals surgery pamphlet)
TASK RUBRIC
· You will be assessed on your ability to:
o Research information on a dietary related disorder in Australia, including nutritional and economic implications.
o Find and analyse an article or media piece that relates to your disease
o Develop an effective and acceptable promotional strategy for a specific group
o Design an appropriate menu, justifying the foods used
o Prepare and present one part of the menu using acceptable hygiene and management aspects.
o Accurately produce a bibliography and reference to show evidence of research.
MARKING CRITERIA / 50
· Accurately produce bibliography and varied and appropriate range of resources used in research.
· Demonstrates extensive research on the chosen disease
· Excellent choice of media article that closely relates to the chosen disease and has been produced within the last 2 years. Extensive review demonstrating clear understanding of article
· Demonstrates extensive knowledge and understanding of the contemporary food issue
· Displays expertise in applying theoretical concepts to practical menu design and food production
· Effectively communicates using explicit technical language
· Designs creative and appropriate solutions to nutrition issues in a suitable and professionally produced promotional form
· Display outstanding skills in hygiene and food management in production of appropriate menu item. / 44 - 50
· Accurately produced bibliography and appropriate range of resources used in research.
· Demonstrates thorough research on the chosen disease
· Good choice of media article that relates to the chosen disease and has been produced within the last 2 years. Good review demonstrating clear understanding of most of the article
· Demonstrates thorough knowledge and understanding of the contemporary food issue
· Displays competence in applying theoretical concepts to practical menu design and food production
· Effectively communicates using specific technical language
· Designs creative and appropriate solutions to nutrition issues in a suitable promotional form.
· Display good skills in hygiene and food management in production of appropriate menu item. / 38 - 43
· Produces a bibliography using a range of resources.
· Demonstrates sound research on the chosen disease
· Chooses a media article that relates to the chosen disease and has been produced within the last 2 years. Brief review demonstrating some understanding of most of the article
· Demonstrates sound knowledge and understanding of the contemporary food issue
· Displays skill in applying theoretical concepts to practical menu design and food production
· Effectively communicates using appropriate language
· Designs appropriate solutions to nutrition issues in a suitable promotional form.
· Displays skills in hygiene and food management in production of appropriate menu item. / 32 - 37
· Produces a bibliography with inaccuracies using a limited range of resources.
· Demonstrates some research on the chosen disease
· Chooses a media article that relates to the chosen disease and demonstrates a general understanding of the article
· Recalls some specific facts of the contemporary food issue
· Displays limited skill in applying knowledge to practical menu design and/or food production
· Communicates using simple and correct language.
· Designs a suitable but limited promotional item.
· Displays limited skills in hygiene and food management in production of a menu item. / 25 - 31
· No bibliography.
· Very limited and basic research on the chosen disease
· No or irrelevant media article / no review of article
· Recalls some general information of the contemporary food issue
· Applies basic food facts to practical menu design
· Communicates using simple language.
· Very limited or inappropriate promotional design
· With assistance, uses some basic skills in hygiene and food management in production of a menu item. / 1-24
· Not achieved / extensive components of task omitted / 0
STUDENT EVALUATION (To be completed before submission)
(Circle a number: 1 = strongly agree to 5 = strongly disagree)
· This is my best work 1 2 3 4 5
· I was organised 1 2 3 4 5
· I understood the task 1 2 3 4 5
· I took notice of the marking guidelines 1 2 3 4 5
· I checked the meaning of key words in the
Glossary of Terms 1 2 3 4 5
· What I have learnt most about the Assessment Task: ______
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· What I found most challenging about the Assessment task was: ______
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· This assessment took me 0-1 2-3 4-5 6-7 8+ hours to do (Circle one)
· Next time I will: ______
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· My strengths in the task were: ______
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STUDENT EVALUATION (To be completed following return of the task)
Areas for Improvement / Method of Improvement
I would like to seek further clarification or assistance with:
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Student Name: ______Student Signature: ______
Parent Signature: ______Date: ______
Parent Comment (Optional): ______
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