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Food for Thought Project
Food for Thought Project
Students will create a education document such as a cookbook, handbook, or digital booklet for individuals requiring special diets due to a disease/disorder.
Rubric Code:
XX236B5
By
wallsk
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
9-12
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Desktop Mode
Mobile Mode
Category
No Credit
0 pts
Unsatisfactory
1 pts
Satisfactory
2 pts
Above Average
3 pts
Excellent
4 pts
Mulitmedia/Graphics
No Credit
Information was not included.
Unsatisfactory
Layout is confusing; Written communication is limited. Graphics do not complement the accompanying text or appear to be randomly chosen.
Satisfactory
Layout is not well organized;
Written communication is functional but not fully developed. Graphics work well with the text but there are too few and the document seems "text heavy". Or too many graphics without enough content.
Above Average
Layout is organized; Written communication is effective. Graphics/illustrations work well but there are so many that they distract from the text.
Excellent
Layout is logical and appealing; Written communication is focused and interesting. Graphics/illustrations improve understanding of the text. There is a good mix of text and appropriate graphics.
Disease Information
No Credit
Information was not included.
Unsatisfactory
Educational material contains very few, if any, details. Three or more of the following were missing: description of the disorder or disease, cause of the disease, symptoms, treatment, and special diet information.
Satisfactory
All of the following information is included with the exception of two item: description of disorder or disease, cause of disease, symptoms, treatment, and special diet information.
Above Average
All of the following information is included with the exception of one item: description of disorder or disease, cause of disease, symptoms, treatment, and special diet information.
Excellent
Extensive research is evident as a detailed description of the disease/disorder is explained, cause of disease, symptoms, diagnosis, treatment, and special diet information.
Fitness Information
No Credit
Information was not included
Unsatisfactory
Three or fewer fitness tips were submitted specific to the patient's condition.
Satisfactory
Four fitness tips were submitted specific to the patient's condition.
Above Average
Five fitness tips were submitted specific to the patient's condition.
Excellent
Six or more fitness tips were submitted specific to the patient's condition.
Meal Plan for a Week
No Credit
Information was not included
Unsatisfactory
Meal Plan does not include at least one of the following:
3 meals a day based on RDA including snacks for less than 4 days.
Satisfactory
Meal Plan includes the following:
3 meals a day based on RDA including snacks for 5 days. Nutritious foods based on patient's specific dietary needs, possible substititutions, calorie range is within 1250 - 2000 kcal.
Above Average
Meal Plan includes the following:
3 meals a day based on RDA including snacks for 6 days. Nutritious foods based on patient's specific dietary needs, possible substititutions, calorie range is within 1250 - 2000 kcal.
Excellent
Meal Plan includes the following:
3 meals a day based on RDA including snacks for 7 days. Nutritious foods based on patient's specific dietary needs, possible substititutions, calorie range is within 1250 - 2000 kcal.
Recipes
No Credit
Unsatisfactory
Recipes submitted were 7 or less. Several recipes were not appropriate for the specific disease/disorder.
Satisfactory
8-9 recipes were included for the meals on the meal plan. Some recipes had questionable ingredients regarding appropriateness for specific disease/disorder.
Above Average
10-11 recipes were included for the meals on the meal plan. All recipes are appropriate for the specific disease/disorder.
Excellent
Recipes for each meal included on the meal plan. (12 or more) All recipes are appropriate for the specific disease/disorder. Includes samples for tasting during presentation.
Food Labels
No Credit
Information was not included
Unsatisfactory
The information submitted was not clear or only contained partial information.
Satisfactory
Included basic steps on how to read an interpret food labels for specific patient population.
Above Average
Included detailed steps on how to read and interpret food labels for a specific patient population.
Excellent
Included detailed information using videos or audio instructions on how to read and interpret food labels for specific patient population.
Nutritional Information
No Credit
Information was not included
Unsatisfactory
Information was unclear and/or lacked enough information to help client make informed choices about nutritional needs. Did not include a list of foods/ingredients to avoid or include. Alternative substitutions for food items were not included.
Satisfactory
Nutritional information was explained orally but did not include relevant websites or specific information related to disease/disorder. Included a brief list (10 or less) of foods/ingredients to avoid or include and alternative substitutions.
Above Average
Nutritional information was explained. Included a list of 11-15 foods/ingredients to avoid or modify and alternative substitutions but did not add detailed information.
Excellent
Nutritional information was explained in detail. Included specific information relevant to disease/disorder by providing a list of 16 or more foods/ingredients to avoid/include; alternative substitutions; recommendations for serving sizes; and amounts of specific nutrients.
Community Resources
No Credit
Information was not included
Unsatisfactory
Students included 1 community resource. Or multiple resources were listed without contact information.
Satisfactory
Students included 2 or more community resources. Contact information was given such as website, email address, physical address and phone number.
Above Average
Students included 3 or more community resources. Contact information was given such as website, email address, physical address and phone number.
Excellent
Students included 4 or more community resources. Detailed contact information was given such as website, email address, physical address and phone number.
Citation Page
No Credit
Information was not included
Unsatisfactory
Two or less citations per person were submitted using APA format. Multiple errors were present (6 or more).
Satisfactory
Three citations per person were submitted using APA format. Errors (3-5) were present.
Above Average
Four citations per person were submitted using APA format. A few minor errors (1-2) were present.
Excellent
Five or more citations per person were submitted using APA format without errors.
Mechanics
No Credit
N/A
Unsatisfactory
More than 5 errors in spelling, grammar and punctuation are noted.
Satisfactory
No more than 5 errors spelling, grammar and punctuation are evident.
Above Average
No more than 2 errors spelling, grammar and punctuation are evident.
Excellent
No errors are evident spelling, grammar and punctuation are 100% correct.
Keywords:
brochure
Subjects:
Computers
Medical
Vocational
Types:
Project
Presentation
Assignment
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