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iRubric: Nutrition 170 rubric
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Nutrition 170
Nutrition 170
written exam
Rubric Code:
A535AC
By
rspence
Ready to use
Public Rubric
Subject:
Health
Type:
Exam
Grade Levels:
Undergraduate
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Nutrition Competency
Poor
65 pts
Fair
85 pts
Good
95 pts
Art & Science of Nutritional Cookin
Poor
Student cannot identify reasons for nutrition education in a food service establishment
Fair
Student identifies some of the reason nutrition is important in a restaurant
Good
Student describes and identifies steps and standards of nutrition for a food service facility.
The Basic Nutrients
Poor
Student cannot list basic nutrients or identify aspects of human digestion. Student can not demonstrate comprehension of the impact of alcohol in the body
Fair
Student can list basic nutrients. Student can identify some aspects of human digestion. Student can demonstrate some comprehension of the impact of alcohol in the body
Good
Student can list 6 basic nutrients and describe their basic characteristics. Student can explain the effect of alcohol in the body. Student can descibe human digestion.
Understanding Nutritional Standards
Poor
Student cannot interpret Dietary Reference Intakes or Dietary Guidelines. Nor can student label parts of MyPyramid or compute nutrient %'s on a food label
Fair
Student can identify some Dietary Reference intakes and Dietary Guidelines. Student can label parts of MyPyramid and can recognize nutritional labeling
Good
Student can explain & use Dietary Reference Intakes & Dietary Guidelines. Can access & evaluate MyPyramid.gov. student can interpret and analyze nutritional labeling
Carbohydrates, Proteins & Lipids
Poor
Student can identify macronutrients. Student does not demonstrate knowledge of important aspects of their role in the diet student can list a few good food sources of those macronutrients
Fair
Student can identify 3 macronutrients and decribe some important aspects of their role in the diet. Some can list some good sources of those macronutrients.
Good
Student can identify 3 macronutrients, describe their importance in the diet and distinguish types of food that are good sources of those macronutrients
Vitamins, Minerals, & Water
Poor
Student can list a few vitamins and minerals. Student can state a few good food sources of tose vitamins and minerals.
Fair
Student can list some vitamins and minerals along with some of their functions in the body. Student can state some good food sources of those vitamins & minerals. Student can describe the impact of water in the body
Good
Student can list major and trace vitamins, minerals,& water <BR>
describe vitamin and<BR>
mineral functions, state good food sources & list ways to retain their nutritional content through cooking.
Food with Nutritional Appeal
Poor
Student can not list any types of produce. Student can not illustrate knowledge of cooking techniques that help retain nutrients. Student can not explain terms gmo or bioengineered food.
Fair
Student can list most types of produce. Student can list and explain most cooking techniques that help retain nutrients in food. Student can identify gmo's and bioengineered food products
Good
Student can distinguish between organic, certified organic, natural, local & conventional produce.Student can define gmo's and bioengineered food products. Student can list and explain cooking techniques that help retain nutrients in food
Healthy Cooking & Eating
Poor
Student can list a few healthy cooking techniques. Student can not distinguish between modified food preparations for improved nutrition/reduced fat and those that compromise good nutrition
Fair
Student can list and describe some healthy cooking techniques and food modification preparation that improve the nutritional value or reduce the fat content of food
Good
Student can list & describe techniques for food preparation that preserve nutrients. Student can modify common food preparations for improved nutrition & modify reciopes for reduced fat.
Food Allergens and Special Dietary
Poor
Student can list some types of diets and food allergens. Student can not describe aspects of allergens or food additives
Fair
Student can identify most types of diets, name food allergens and identify and describe some food additives
Good
Student can define and describe various diets to include vegetarian, sports, fads and diets that are characterized by ethnic/cultural, religious, & philosophical positions.Student can identify food additives and food allergens and their<BR>
impact in food items.
Marketing & Evaluating NutrPrograms
Poor
can not identify features of marketing plan or components of promotional mix. can not explain key points in executing a marketing plan or explain how to evaluate the success of a nutrition program
Fair
can identify some step in designing marketing plan and components of promotional mix. can explain most key points in executing a nutrition product/nutritional based menu marketing plan
Good
student can describe steps involved in designing a marketing plan
Subjects:
Health
Types:
Exam
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