Superfood Ru
ic (150 Points)
Categories
Level of proficiency
excellent
Level of proficiency
satisfactory
Level of proficiency
insufficient
Level of proficiency
unsatisfactory
References
30 points
Uses 2
esearch study abstracts or full text articles from PubMed or other medical data base for primary resource
AND
Use 2- 4 authoritative secondary sources that cite and discuss research about this food
Cited appropriately using APA
27-30 pts.
Uses 1 research study abstract or full text article from PubMed or other medical data base for primary resource
Use 1-2 authoritative secondary sources that cite and discuss research about this food
Minimal e
ors in citation
24-26 pts.
Insufficient references used
Several e
ors in citation
21-23 pts.
No findings from studies included
Numerous e
ors in citation
20 pts. or below
Grammar and presentation
30 points
Co
ect grammar and spelling on PPT and na
ative; na
ative clearly organized and flows from one idea to anothe
27-30 pts.
Paper demonstrates care for words and sentences. Revision evident
Minimal spelling and grammar e
ors
24-26 pts.
Words and sentences require more care
Several spelling and grammar e
ors
21-23 pts.
Sentences require re-reading
Numerous spelling and grammar e
ors that interfere with meaning
20 pts. or below
Quality
of information on PowerPoint slideshow
30 points
1 title slide, 1 reference slide, 4-6 content slides
Essential information about superfood included.
No more than 4 one-line-long bullet points per slide
27-30 pts.
1 title slide, 1 reference slide, 4-6 content slides
Bullet points too long, most requirements fulfilled, but some details omitted
24-26 pts.
Too few or too many slides, many details omitted
21-23 pts.
Omits most essential information about superfoods
Slides too heavy with text, not referenced appropriately
20 pts. or below
Na
ative Presentation
30 points
Presents research in an interesting and informative and organized manner, and shows in-depth understanding of superfood
27-30 pts.
Presents research in a clear manner, but lacks some depth of essential issues related to superfood
24-26 pts.
Presentation is hard to follow and presentation is superficial and lacks essential information related to this superfood
21-23 pts.
Presentation lacks organization and depth and key points are absent.
20 pts. or below
Recipe
and picture
30 points
1)Clear picture of food in raw state
2) Clear photograph of food used in a recipe.
3)Full recipe included
27-30 pts.
Only 2 criteria from first level included
24-26 pts.
Only 1 criterion from first level included
21-23 pts.
No photographs or recipe included
20 pts. or below
A= XXXXXXXXXX B = XXXXXXXXXX C = XXXXXXXXXX D = 90-104
Superfood Presentation (150 points)
Superfoods are whole foods rich in nutrients. Many contain naturally occu
ing health-promoting substances called phytochemicals. Some superfoods, such as bluebe
ies or oatmeal, are also called functional foods, because their health benefits extend beyond basic nutrition; they are thought to help prevent specific diseases.
For this assignment, you will investigate the health claims made for a superfood of your choice and share your research findings in a 5-6-minute voice-na
ated power point submitted to the instructor. You will also include the following slides:
1) Pick a superfood from the following list, or suggest a different superfood of your choice. (Students will “sign up” for their chosen food in the LEO classroom the second week.)
Almonds, apples, apricots, avocado, bananas, beets, beans (legumes), bluebe
ies,
occoli,
own rice, ca
ots, cauliflower, che
ies, cranbe
ies, garlic, flaxseeds, kale, kefir, olive oil, orange, pecan, quinoa pomegranate, salmon, sardine, spinach, strawbe
ies, sweet potato, tea, tomato, tuna, walnuts, yogurt.
2) Develop the material that will be used in your presentation according to the following guidelines.
a. First, consider the following topics and questions: Introduce the food: Give a
ief history of its use and tell how and when it acquired its superfood reputation. Why this food is considered so health-promoting? Which compounds, phytochemicals, or micronutrients does it provide, and at what levels? What is the most special nutritional property of this food? Tell about any functional food claims associated with this superfood: Which disease or health condition does it help prevent, and through what mechanism.
. In gathering your information, use 2 to 4 authoritative secondary sources that cite and discuss research about this food. These sources should be books or articles by credentialed, reputable experts, or the websites of reliable, reputable organizations. Examples would be sites hosted by or associated withWebMD, the Mayo Clinic, the National Institutes of Health, universities, or science or news websites that aggregate or synthesize information from such reputable sources.
c. In addition to refe
ing to and culling information from these secondary sources, use PubMed (www.ncbi.nlm.nih.gov/pubmed) or UMUC li
ary or Google Scholar to find the abstracts for at least two primary research studies. You may also access the full research articles from the journal websites in some cases.
d. Construct a 5- to 6-minute PowerPoint slideshow [to be accompanied by your audio (voice) na
ative and commentary] that presents your research on this superfood in an interesting and informative manner. Use voice-over PowerPoint which is a feature that allows you to record your presentation. All presentations must include, or be accompanied by, formal references for all your primary and secondary sources. Use American Psychological Association (APA 6.0) format. Please also use a clear and visually appealing font and incorporate graphics as needed. Make sure your slides are readable and clear.
e. Include a picture of the superfood in its raw state in the recipe section, or you could have the food in its raw state elsewhere in the presentation. The food could be cut or whole. Also, have a slide with a picture of the recipe either that you took or one that you found on a website (and please include a reference to where you found it). For the recipe include the name of the recipe, ingredient list, instructions, reference to where you found it and a picture of the recipe in its cooked or prepared state. Make sure your recipe has healthy ingredients. For example if your recipe includes flour, have it be whole grain flour, if it includes sugar, watch the amount and kind of sugar, look at the quality of fat and oil and use good quality.
Follow this general format:
Slide 1-Cover slide
Slide 2-3-History and background
Slide 4-5 Health claims and nutritional information
Slide 6-7-Recipe slide, picture of super food
Slide 8- References