the whole food group
Unit 7 [NS430: Whole Foods Production]
Assignment Details and Rubric Part I of the Final Course Assignment
Unit outcomes addressed in this Assignment:
Discuss advantages and disadvantages of whole foods.
Course outcome assessed/addressed in this Assignment:
NS430-2: Explain the advantages and disadvantages of whole foods. GEL-1.1: Demonstrate college-level communication through the composition of original materials in Standard American English.
Instructions
For your Final Course Assignment you will write a report and create an educational brochure that integrates what you have learned about whole foods and a specific food group, which can be used to educate consumers.
The food group to which you are assigned for your report and brochure is based on the first letter of your last name as follows:
A–D: Vegetable
E–H: Fruit
I–N: Whole Grain
O–R: Nuts and Seeds
S–Z: Protein
The project will be completed in 2 parts and you will complete part 1 for the Unit 7 Assignment.
Part 1
By the end of Unit 7, you will turn in your completed report.
Using internet resources and/or the textbook to produce and submit a report that provides the following information in an APA style 5-page paper.
Your report needs to include the following:
The difference between a Whole Food and a Processed Food. Advantages of choosing Whole Foods.
Unit 7 [NS430: Whole Foods Production]
Benefits of the Whole Foods group to which you were assigned. Does this food relate to phytochemicals, antioxidants, and free radicals? How you would educate consumers about this whole food group to which you were assigned? How would you market and promote this product? What could you, as a nutrition professional, do to improve the food choices of the public,
especially related to your whole food group? Provide a recipe using the whole food group to which you were assigned.
Make sure you include appropriate references and follow the guidelines of APA formatting. For APA guidelines, refer to the following sections in the Kaplan Writing Center:
An Introduction to APA Citation Sample APA Citations APA Manuscript Style
This Assignment should follow the conventions of Standard American English (correct grammar, punctuation, etc.). Your writing should be well ordered, logical, and unified, as well as original and insightful. Your work should display superior content, organization, style, and mechanics.
Looking Ahead:
By the end of Unit 9, you will turn in your educational brochure based on the information you presented in Part I. Make sure your brochure contains the following information. Be creative!
Your brochure needs to include the following:
The difference between a Whole Food and a Process Foods. Advantages of choosing Whole Foods. Benefits of the whole foods group to which you were assigned. Provide a recipe using the whole food group to which you were assigned. Your recipe should
include your calculation of the calories for each ingredient in the recipe and the recipe as a whole.
You should also calculate the portion size of your recipe that you recommend for someone in your age group based on current USDA consumption recommendations. Finally, also calculate the cost for the entire recipe based on your local values and cost per serving. If available, compare the cost between a ready prepared version of your recipe versus a made from scratch version.
Unit 7 [NS430: Whole Foods Production] Requirements
The expectation is for this to be a 5 page, APA formatted paper with references as appropriate.
Writing Parameters/expectations:
Include a title page Font size 10 or 12 At least one full double-spaced page in length, not counting the title page Includes a highly developed viewpoint Free of grammar and spelling errors No evidence of plagiarism
Please be sure to download the file “Writing Center Resources” from Doc Sharing to assist you with meeting APA expectations for written assignments.
Submitting Your Work
Put your responses in a Microsoft Word document. Save it in a location and with the proper naming convention: username-CourseName-section-Unit 7_Assignment.doc (username is your Kaplan username, section is your course section, 7 is your unit number). When you are ready to submit it, go to the Dropbox and complete the steps below:
1. Click the link that says “Submit an Assignment.”
2. In the “Submit to Basket” menu, select Unit 7: Assignment.
3. In the “Comments” field, make sure to add at least the title of your paper.
4. Click the “Add Attachments” button.
5. Follow the steps listed to attach your Word document.
To view your graded work, come back to the Dropbox or go to the Gradebook after your instructor has evaluated it. Make sure that you save a copy of your submitted Assignment.
Unit 7 [NS430: Whole Foods Production] Unit7 Assignment Grading Rubric = 115 points
Assignment Requirements Points possible
Points earned by student
The following criteria will be used to assess the course outcome NS430-2
Identify differences between a Whole Food and a Processed Food.
0–15
Discuss advantages and disadvantages of choosing Whole Foods.
0–20
Discuss benefits of the whole foods group to which you were assigned.
0-30
Describe how this food group relates to phytochemicals, antioxidants, and free radicals.
0–10
Explain how you would educate consumers about the whole food group to which you were assigned.
0–10
Explore how you would market and promote this food group.
0–10
Address what you as a nutrition professional could do to improve the food choices of the public, especially related to your whole food group.
0–5
Provide a recipe using the whole food group to which you were assigned.
0–5
The following criteria will be used to assess the writing outcome (GEL 1.1)
At least one page in length not counting the title page, include a title page, double space, font size 10 or 12.
0–2
Includes a highly developed viewpoint, purpose, and exceptional content.
0–2
Demonstrates superior organization, is well ordered, logical, and unified.
0–2
Unit 7 [NS430: Whole Foods Production]
Free of grammar and spelling errors. 0–2
No evidence of plagiarism. 0–2
Total (Sum of all points)
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