reflection binder grade sheet fn nov 2011 by gegeshandong

VIEWS: 2 PAGES: 1

									Name _________________________________ Score _____________

                       Foods and Nutrition Reflection Questions Evaluation Sheet.—Part 3
 Each reflection is worth 10 points. To receive the full ten points the question must sufficiently answer the question, be at
  least 1 paragraph long, in complete sentence form, significantly different from other group member’s responses, free of
       grammatical errors, legible, labeled, & organized in binder. Use the boxes to check off completed reflections.


______       November 2-3 - Beef and Noodle Bake
         Pick three ingredients from this recipe and identify what vitamins are found in each?

______      November 4--Whole Wheat Pancakes w/ Fruit Sauce. Identify 3 non-energy yielding nutrients found in this recipe
         and explain how those nutrients contribute to overall health (what functions to do perform/help perform?)

______     November 9-10 – Jello
         Why do people need water? Provide at least 3 reasons.

______      November 15-16 – Apple Crisp
         Explain the concepts of moderation and balance. Explain how this recipe provides both.

______       November 17-18 – Macaroni and Cheese
             Explain the concept of calorie control. Compare the 5 versions for flavor, texture, and overall appeal. Then
            discuss how the number of calories reflects your preference in recipe. Which version would you make again?

______       November 21 – Sautéed Vegetables
         Explain why this recipe is a good example of variety from the vegetable group. Then identify an example of a recipe
         high in variety for each of the other sections of the food guide pyramid. Explain each choice.




Name _________________________________ Score _____________

                       Foods and Nutrition Reflection Questions Evaluation Sheet.—Part 3
 Each reflection is worth 10 points. To receive the full ten points the question must sufficiently answer the question, be at
  least 1 paragraph long, in complete sentence form, significantly different from other group member’s responses, free of
       grammatical errors, legible, labeled, & organized in binder. Use the boxes to check off completed reflections.


______       November 2-3 - Beef and Noodle Bake
         Pick three ingredients from this recipe and identify what vitamins are found in each?

______      November 4--Whole Wheat Pancakes w/ Fruit Sauce. Identify 3 non-energy yielding nutrients found in this recipe
         and explain how those nutrients contribute to overall health (what functions to do perform/help perform?)

______     November 9-10 – Jello
         Why do people need water? Provide at least 3 reasons.

______      November 15-16 – Apple Crisp
         Explain the concepts of moderation and balance. Explain how this recipe provides both.

______       November 17-18 – Macaroni and Cheese
             Explain the concept of calorie control. Compare the 5 versions for flavor, texture, and overall appeal. Then
            discuss how the number of calories reflects your preference in recipe. Which version would you make again?

______       November 21 – Sautéed Vegetables
         Explain why this recipe is a good example of variety from the vegetable group. Then identify an example of a recipe
         high in variety for each of the other sections of the food guide pyramid. Explain each choice.

								
To top