Presentation: Importance of Carbohydrates Paper
Topic: Oklahoma has one of the lowest fruit & vegetable consumption rates in the US. In what ways could someone increase their consumption and why are these carbohydrate sources important? (Simple vs Complex carbohydrates, Micronutrients)
HISTORY or Background Information – see slides 4-8 for suggested slides
a. 4 facts with appropriate APA in-text citations (matched to full citations on the REFERENCES slide at the end of the slideshow.
b. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.
FOOD SCIENCE – see slides 10-16
a. 4 terms with definitions
b. 3 Food Science Facts – each fact has 3-4 details (and APA in-text citations matched to full citations on the REFERENCES slide at the end of the slideshow).
c. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow. Presentation: Importance of Carbohydrates Paper.
TECHNIQUE, PROCESS, OR CULINARY METHOD OF PREPARATION – see slides 17-21
a. 3 terms with definitions
b. 3 cultural origins of food/culinary technique
c. 2 photos or videos of a food that uses the defined culinary technique above
NUTRITIONAL OR SENSORY IMPLICATIONS (NSI) – see slides 22-27
a. complete descriptions on slide 23
b. 2 NSI facts with 3-4 details and APA in-text citations
c. nutrient measures as on slide 25
KEY LEARNING—see slides 28-31
a. Summarize most important information from
1. Food Science
2. Culinary Method
3. Nutritional/Sensory Implications
b. explain how your presentation answers the question assigned
c. give 3 examples of how the presentation can be used
REFERENCES –see slide 32, use APA full citations
a. cite all texts, books, and academic journals
b. cite websites
c. cite video documentaries and other videos
d. cite photos
e. keep slide 33 as it gives credit to the template creators
Rubric is attached below. and the sample slide is also attached below. Presentation: Importance of Carbohydrates Paper.
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| Content Quality | Points:
12 (12.00%) All information provided is accurate and detailed. There is ample content specifics in this presentation to learn about the topics, sources are cited in APA style. Textbook learning is integrated into presentation |
Points:
9 (9.00%) Almost all the information provided is accurate. Some details are provided. Or all the information is accurate but not all of the requirements of the assignment were met. Information is not complete. Little textbook learning evident. |
Points:
6 (6.00%) Few details support main idea. Most information is accurate and almost all of the requirements have been met. Little information on the presentation. No textbook learning evident in the presentation. |
| History Section Requirements | Points:
12 (12.00%) All requirements are present 4 facts with appropriate APA in-text citations |
Points:
9 (9.00%) Most requirements are present (more than half, but not all) |
Points:
6 (6.00%) Half or fewer requirements are present |
| Food Science Info Requirements | Points:
12 (12.00%) All requirements are present a. 4 terms with definitions b. 3 Food Science Facts – each fact has 3-4 details |
Points:
9 (9.00%) Most requirements are present (more than half, but not all) |
Points:
6 (6.00%) Half or fewer requirements are present |
| Technique, Process, Method Requirements | Points:
12 (12.00%) All requirements are present a. 3 terms with definitions b. 3 cultural origins of food/culinary technique |
Sequencing of Information | |
| Nutr/Sensory Info Requirements | Points:
12 (12.00%) All requirements are present a. complete descriptions on slide 23 b. 2 NSI facts with 3-4 details and APA in-text citations c. nutrient measures as on slide 25 |
Points:
9 (9.00%) Most requirements are present (more than half, but not all) |
Points:
6 (6.00%) Half or fewer requirements are present |
| Key Learning Requirements | Points:
12 (12.00%) All requirements are present a. summarize most important information from 1. Food Science 2.Presentation: Importance of Carbohydrates Paper. Culinary Method 3. Nutritional/Sensory Implications b. explain how your presentation answers the question assigned c. give 3 examples of how the presentation can be used |
Points:
9 (9.00%) Most requirements are present (more than half, but not all) |
Points:
6 (6.00%) Half or fewer requirements are present |
| Spelling and Grammar and References | Points:
12 (12.00%) Presentation has no misspellings or grammatical errors. All sources (information and graphics) are accurately documented in the APA format. |
Points:
9 (9.00%) Presentation has 1-2 misspellings, but no grammatical errors. All sources (information and graphics) are accurately documented, but one is not in APA format. |
Points:
6 (6.00%) 1-2 grammatical errors but no misspellings. All sources (information and graphics) are accurately documented, but two or more are not in APA format. |
| Photos | Points:
12 (12.00%) All photos are attractive (size and colors) and support the theme/content of the presentation. All are cited. |
Points:
9 (9.00%) A few photos are not attractive but all support the theme/content of the presentation. Most are cited. |
Points:
6 (6.00%) All photos are attractive but a few do not seem to support the theme/content of the presentation. A few photos are cited. |
Presentation: Importance of Carbohydrates Paper