1. Name _________________________________
IB Internal Assessment – Nutritional Food for All
Data Collection & Processing
Prompt for this lab:
Using the online nutritional information posted by the restaurants listed below, your first task is to create a total of 15
meals (defined as 1 entrée + 1 drink + 1 side). You should have 5 different meals from each of the three restaurants. Once
the meals have been created, your objective is to graphically illustrate the differences in the nutritional content between
these three restaurants.
Your hypothesis is that McDonald’s© meals are, on average, a healthier choice.
The restaurants you are investigating:
i) McDonalds (http://www.mcdonalds.ca/NutritionCalculator/index_en.html)*
ii) Taco Bell (http://www.tacobell.com/nutrition/calculator)
iii) Burger King (http://www.bk.com/en/us/menu-nutrition/index.html)
At the very least, you should be investigating the following dietary components:
1. Total calories
2. Total Fat (g)
3. Total Carbohydrate (g)
4. Total Protein (g)
You will be completing this lab write-up for one section of the IA: Data Collection and Processing.
No two students will create the same 15 meals.
Full lab report write up (DCP portion only) must be submitted, in IB IA format, by: _________________________
*McDonald’s Canada

2. IB INTERNAL ASSESSMENT MARKING SCHEME
Required Aspects
Criterion Level
Complete (2) Partial (1) Not at All (0)
Formulates a Does not identify a
Design Formulates a focused Complete 2
problem/research question problem/research
problem/research question Partial 1
Aspect 1 – Defining the that is incomplete or question and does not
and identifies the relevant Not at al 0
Problem and Selecting identifies only some relevant identify any relevant
variables. NE
Variables variables. variables.
Complete 2
Designs a method for the Designs a method that Designs a method that
Aspect 2 – Controlling Partial 1
effective control of the makes some attempt to does not control the
Variables Not at all 0
variables. control the variables. variables.
NE
Develops a method that Complete 2
Develops a method that Develops a method that
Aspect 3 – Developing a does not allow for any Partial 1
allows for the collection of allows for the collection of
Method for Collecting Data relevant data to be Not at all 0
sufficient relevant data. insufficient relevant data.
collected. NE
Data Collection and Records appropriate
Processing quantitative and Records appropriate Does not record any Complete 2
associated qualitative raw quantitative and associated appropriate quantitative Partial 1
Aspect 1 – Recording data, including units and qualitative raw data, but with raw data or raw data is Not at all 0
Raw Data uncertainties where some mistakes or omissions. incomprehensible. NE
relevant.
No processing of
Complete 2
Processes quantitative raw quantitative raw data is
Aspect 2 – Processing Processes the quantitative Partial 1
data, but with some mistakes carried out or major
Raw Data raw data correctly. Not at all 0
and/or omissions. mistakes are made in
NE
processing.
Presents processed data Complete 2
Presents processed data Presents processed data
Aspect 3 – Presenting appropriately and, where Partial 1
appropriately, but with some inappropriately or
Processed Data relevant, includes errors Not at all 0
mistakes and/or omissions. incomprehensibly.
and uncertainties. NE
Conclusion and States a conclusion, with States no conclusion or Complete 2
States a conclusion based
Evaluation justification, based on a the conclusion is based on Partial 1
on a reasonable
reasonable interpretation an unreasonable Not at all 0
Aspect 1 – Concluding interpretation of the data.
of the data. interpretation of the data. NE
Identifies some weaknesses Complete 2
Identifies irrelevant
Aspect 2 – Evaluating Evaluates weaknesses and limitations, but the Partial 1
weaknesses and
Procedure(s) and limitations. evaluation is weak or Not at all 0
limitations.
missing. NE
Suggests realistic Complete 2
Aspect 3 – Improving the improvements in respect Suggests only superficial Suggests unrealistic Partial 1
Investigation of identified weaknesses improvements. improvements. Not at all 0
and limitations. NE