Skip to main content

iRubric: Dietary Project rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...

Dietary Project

Portfolio - Interview

Rubric Code: W65473

By civerson

Ready to use

Public Rubric

Subject: Medical

Type: Project

Grade Levels: 9-12, Graduate

Dietary Project
	Poor 0 pts	Fair 5 pts	Good 8 pts	Excellent 10 pts
Wellness Assessment	Poor Not completed at all.	Fair More than 2 areas not addressed and completed as directed.	Good All but 1-2 areas addressed and completed as directed.	Excellent All areas addressed and completed as directed.
Journal	Poor No journal completed.	Fair All food and drink recorded for 1 day.	Good All food and drink recorded for 2 days, but not written neatly or clearly.	Excellent All food and drink recorded for 2 days, neatly and clearly written.
Caloric Intake	Poor No caloric intake recorded.	Fair Some caloric intake tallied but not for all days and some incorrectly.	Good Incorrectly tallied all caloric intake of each item eaten and/or drank for 2 days with incorrect total per day.	Excellent Correctly tallied all caloric intake of each item eaten and/or drank for 2 days with correct total per day.
Servings	Poor No number of servings completed for each day.	Fair Indicated number of servings from each food group for each item eaten and/or drank for less than 2 days. Servings were incorrect and/or no cumulative total for each day.	Good Indicated number of servings from each food group for each item eaten and/or drank per day. Incorrectly indicated the servings and/or no cumulative total for each day.	Excellent Indicated number of servings from each food group for each item eaten and/or drank per day. Correctly indicated the servings with cumulative total for each day.
Fats and Sodium Intake	Poor No fats or sodium intake indicated at all.	Fair Indicated amount of fats and sodium intake for each item eaten and/or drank for less than 2 days. Incorrectly indicated amounts of fat and sodium with no cumulative total for each day.	Good Indicated amount of fats and sodium intake for each item eaten and/or drank per day. Incorrectly indicated amounts of fat and sodium with incorrect cumulative total for each day.	Excellent Indicated amount of fats and sodium intake for each item eaten and/or drank per day. Correctly indicated amounts of fat and sodium with cumulative total for each day.
Dietary Project
Dietary Project
Dietary Project
	Poor 0 pts	Fair 5 pts	Good 8 pts	Excellent 10 pts
BMI	Poor No BMI calibrated.	Fair Attempted calibration of BMI but result incorrect.	Good Correctly calibrated BMI, but did not indicate height or weight and no BMI interpretation.	Excellent Correctly calibrated BMI. Indicated height and weight and BMI interpretation.
Evaluation of Diet	Poor Weaknesses and strengths of diet not completed.	Fair Both strengths and weaknesses not addressed entirely. Not neat or concise.	Good Listed strengths and weaknesses of 2 day diet but not neat or concise.	Excellent Listed strengths and weaknesses of 2 day diet. Written neatly and concisely.
Potential Diseases	Poor Did not address potential diseases.	Fair Listed 3 or less potential disease propensities based on the 2 day diet, but reasons not expounded.	Good Listed 3 or less potential disease propensities based on the 2 day diet offering physiological affects thereof and relationship to diet.	Excellent Listed greater than 3 potential disease propensities based on the 2 day diet offering physiological affects thereof and relationship to diet.
Modified Diet	Poor No modified diet indicated.	Fair Unhealthy modified diet prepared for 1 day based on information gathered from 2 day diet. Did not specify caloric intake, servings, or fats and sodium amounts.	Good Healthy modified diet prepared for 1 day based on information gathered from 2 day diet. Did not include caloric intake, fats and sodium amounts, and/or servings per food group.	Excellent Prepared more healthy diet for 1 day based on the information gathered from 2 day diet. Included caloric intake, fats and sodium amounts, and/or servings per food group, staying within healthy parameters.

Subjects:

Types:

Exam
Project

Discuss this rubric

You may also be interested in:

More rubrics by this author

More Arts and Design rubrics

More Exam rubrics

Do more with this rubric:

Preview

Preview

Preview this rubric.

Edit

Edit

Modify this rubric.

Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.

Categorize

Categorize

Add this rubric to multiple categories.

Bookmark

Bookmark

Bookmark this rubric for future reference.

Assess

Test run

Test run

Test this rubric or perform an ad-hoc assessment.

Grade

Grade

Build a gradebook to assess students.

Collaborate

Apply this rubric to any object and invite others to assess.

Share

Publish

Publish

Link, embed, and showcase your rubrics on your website.

Email

Email

Email this rubric to a friend.

Discuss

Discuss

Discuss this rubric with other members.

Do more with rubrics than ever imagined possible.

Only with iRubric^tm.

n224