iRubric: Food/Cultural diveristy Exploration rubric

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Food/Cultural diveristy Exploration

People from different regions of the world have unique customs and preferences concerning food. In some areas, people will not eat pork because they consider pigs to be dirty animals. In other places, people refuse to eat cheese because it has an unpleasant smell. Your assignment is to learn more about the dietary habits of a specific culture different from our own. Choose to study the cuisine of a foreign country you plan to visit in the future.

Rubric Code: V24CB54

By wengchua72

Ready to use

Public Rubric

Subject: Health

Type: Project

Grade Levels: Undergraduate

Food/Culture Exploration
	Poor 4 pts	Fair 6 pts	Good 8 pts	Excellent 10 pts
Dietary habits and food examples	Poor Your part of the presentation was poorly prepared and gave little or no information about dietary habits, foods, or typical meals of your chosen country	Fair Your part of the presentation was somewhat prepared and gave some information about dietary habits, foods, or typical meals of your chosen country	Good Your part of the presentation was adequately prepared and gave basic information about dietary habits, foods, or typical meals of your chosen country	Excellent Your part of the presentation was well prepared and gave extensive information about dietary habits, foods, or typical meals of your chosen country
Caloric content/ Ingredient researc	Poor Your research gave no explanation on the caloric content and ingredients of the common food of your chosen country. Only 1-2 dishes were presented	Fair Your research gave little explanation on the caloric content and ingredients of the common food of your chosen country. Only 4-5 dishes were presented	Good Your research gave an adequate explanation of the caloric content and ingredients of the common food of your chosen country. Only 6-7 dishes were presented	Excellent Your research gave a detailed explanation of the caloric content and ingredients of the common food of your chosen country. 8-10 dishes were presented as instructed
Accuracy of information	Poor Information is found to be complete and accurate for 1/4 of the project content...and/or citation is inaccurate or incomplete. Common GI disorders of the chosen country was not discussed.	Fair Information is found to be complete and accurate for 1/2 of the project content. Citation (APA 7th) is somewhat complete and included. Common GI disorders of the chosen country was somewhat discussed.	Good Information is found to be complete and accurate for 3/4 of the project content. Citation (APA 7th) is complete and included. Common GI disorders of the chosen country was adequately discussed.	Excellent Information is found to be complete and accurate for the entire project. Citation (APA 7th) is complete and included. Common GI disorders of the chosen country was fully and completely discussed.
Written report and pictures	Poor Picture is included but is not an accurate illustration of the dish. Written report is incomplete. Major points are not clear and /or persuasive.	Fair Picture is included but unclear, mono-toned, or too small. Written report is of poor quality (messy, not much information, or just copied from a source). Content is fairly complete. Major points are addressed, but not well supported.	Good Pictures are included, clear and presented well with adequate sizes Written report is of adequate quality (fairly neat, adequate information). Content is complete. Major points are addressed, and somewhat supported.	Excellent Pictures are included, clear and presented well. Written report is of exceptional quality. Content is comprehensive and accurate. Major points are addressed, and very well supported.
Grammar, punctuation and spelling	Poor Grammatical, punctuation, and spelling errors are common. Language obscures meaning.	Fair Paper contains many grammatical, punctuation and spelling errors. Language sometimes lacks clarity. Inappropriate word choices	Good Rules of grammar, usage, and punctuation are followed with only some errors. Spelling is correct. Language is generally clear and appropriate.	Excellent Rules of grammar, usage, and punctuation are followed with nearly no errors Spelling is correct. Language is clear and precise; sentences consistently strong.
Presentation of Disorders	Poor Information about the various GI disorders was presented but inaccuracies were found. Only minor points are addressed. Diagnostic tests and management were not discussed.	Fair Information about the various GI disorders was presented. Minor points are addressed; however, some disorders were not discussed. Some of the diagnostic tests and management were discussed.	Good Information about the various GI disorders was presented. Major points are addressed; however, some disorders were not thoroughly discussed. Diagnostic tests and management were discussed.	Excellent Information about the various GI disorders was presented very well. Major points are addressed. Diagnostic tests and management were discussed very well.
Oral presentation	Poor The group was able to present the salient points of the output but was over the time limit by more than 5 minutes.	Fair The group was able to present the salient points of the output but was over the time limit by 1-5 minutes.	Good The group was able to present the salient points of the output well within the time limit.	Excellent The group was able to present the salient points of the output excellently and creatively within the time limit.

Keywords:

Foreign dish, cultural diversity, GI disorders

Subjects:

Health

Types:

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