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iRubric: Nutrition 170 rubric

iRubric: Nutrition 170 rubric

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Nutrition 170 Nutrition 170 Rubric Code: T59X58 By octcculinary Ready to use Public Rubric Subject: Health Type: Exam Grade Levels: Undergraduate

Nutrition Competency
	Poor 5 pts	Fair 10 pts	Good 20 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 describe vitamin and 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.
Eating in the U.S.	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 impact in food items.

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