Home & careers food laboratory procedures



Download 1.6 Mb.
Page9/12
Date08.12.2018
Size1.6 Mb.
1   ...   4   5   6   7   8   9   10   11   12

Nutrition Group Project

Home and Careers 8

Directions: You will be assigned a nutrient and a person to work with. Please be sure to read the below criteria so that you do an excellent job. You will be presenting the information about your nutrient to the class in an interesting and informational manner.

  1. Using a laptop research the nutrient you have been assigned. Be sure to use reputable sites (.gov).



  1. Use the note sheet to record all information. Be sure to include the nutrients function in the body.



  1. In a neatly done manner create a power point presentation which includes all information on your note sheet. Include pictures and any other relevant information. Save presentation on your school account. Completed power point on Mrs. R’s flash drive.



  1. Group members need to decide what roles they will assume to create the power point and during the class presentation.



  1. You will have class time to prepare for the presentation. You will then have to present to the class. Each group will have 4-5 minutes. Students will take notes on the information presented. Teacher will check for accuracy. Groups will present even if 1 person is absent.

Timetable: ______ gather information and plan presentation

______ and ______ prepare presentation



______ present power point

Home and Careers 8 Names ___________________

_________________________



Nutrition Assignment Notes
Assigned Nutrient: ________
List at least five (5) important facts about your nutrient:
List food sources for your nutrient:

List the deficiencies or what happens when you get too much of this nutrient in our body:


Any other interesting information:


Names: _____________________________ Period: _____

Nutrient Project Grading Sheet Home & Career Skills 8

CRITERIA POSSIBLE YOUR

SCORE SCORE
Appearance:

Title clearly visible 5 _______

Pictures relevant to nutrient 10 _______

Able to be read with ease, neat 5 _______


Information:

5 nutrition facts 20 _______

Food sources stated 10 _______

Deficiencies noted 10 _______

At least 1 interesting fact 5 _______
Presentation:

Well planned and organized 20 _______

Time limit met 5 _______
Cooperation:

Used class time effectively 5 _______

Behavior in line with classroom expectations 5 _______

GRAND TOTAL:



Home & Career Skills 8

Nutrient Chart

Nutrient

Primary Function in the Body

Food Sources

Deficiencies/Too Much

Simple

Carbohydrates








Complex

Carbohydrates








Incomplete Protein








Complete

Protein









Saturated

Fat












Unsaturated

Fat













Nutrient

Primary Function in the Body

Food Sources

Deficiencies/Too Much

Vitamin A












Vitamin C












Vitamin D












Iron












Calcium












Iodine












Sodium












Water












Home and Careers 8 Name _________________

Nutrient Wrap Up Period _____

Directions: Using your knowledge gained from your fellow student presentations and your nutrient note packet answer the following questions.


  1. The 6 essential nutrients to keep our bodies healthy are: ____________________________

_____________________________

_____________________________

_____________________________

_____________________________

_____________________________

  1. The main nutrients in the fruit and vegetable food groups are _________________ and ___________________.

  2. The main nutrient in the dairy group is __________________________.

  3. The main nutrient in meat and poultry is _________________________.

  4. What food group is a rich source of carbohydrates? ____________________________.

  5. Which food group is a rich source of fats? ___________________________.

  6. What is the function of fat in our body? __________________________________________________________.

  7. Which type of fat is solid at room temperature? _____________________________________.

  8. Which type of fat is liquid at room temperature? ____________________________________.

  9. The type of fat linked to heart disease is ________________________________________.


  10. Download 1.6 Mb.

    Share with your friends:
1   ...   4   5   6   7   8   9   10   11   12




The database is protected by copyright ©sckool.org 2020
send message

    Main page