The document provides instructions for students to log into the MyPyramid website and track their food intake and physical activity over one day. It guides students through entering a food intake, printing out analysis pages on dietary guidelines, nutrient intake, and MyPyramid status. It also has students log physical activity, print the physical activity analysis, and view their energy balance. Students are to complete a family health history form and worksheet answering questions about the MyPyramid food groups and discretionary calories. The worksheet has students analyze how they can improve their food intake, food preparation, and physical activity based on their logs and family health history.
The document provides instructions for an assignment called "MYPLATES Food Guide." Students are asked to create three paper plates - one each for breakfast, lunch, and dinner - labeling food items that align with USDA food guide standards using pictures cut out from sources. Students must also label proper portion sizes for each item by visiting a website. Additionally, students must write a one paragraph reflection on their current eating habits and whether they meet recommendations, needed changes, and reasonable steps for eating healthier. The assignment will be graded based on accurately applying food groups and portions, creativity and neatness of plates, and quality of personal reflection.
The document provides instructions for a lesson on fruits, including listening to pronunciations and a song, matching images to words, counting fruits in a picture, asking and answering questions about favorite fruits, and answering questions about personal and classmates' favorite fruits.
The document provides instructions for a lesson on fruits, including listening to pronunciations and a song, matching images to words, counting fruits in a picture, asking and answering questions about favorite fruits, and filling in answers.
The lesson plan discusses the importance of proper nutrition. The objectives are for students to understand proper nutrition, identify different foods needed for health, and appreciate the importance of good nutrition. The lesson defines nutrition, food, and health, and explains how they are closely related. It identifies qualities of nutritious foods, such as being palatable and prepared with care. The lesson also lists 12 characteristics of a healthy individual, such as having good posture and a positive outlook. Students learn to identify images as showing healthy or unhealthy individuals and are assigned a role play and list promoting proper nutrition.
The document describes a webquest for 4th grade students about planning healthy school lunches. The students are divided into groups and must plan 3 days of healthy menus and shopping lists. They will create a PowerPoint to present their menus and lists to the school cafeteria. The process involves researching recipes, deciding on dishes, and collaboratively creating the presentation over 3 class periods. The goal is for students to learn about healthy eating and menu planning.
1. The document discusses the steps in making a personal health career plan. It identifies 5 key steps: self-assessment, career exploration, decision making, plan of action, and creating a health career plan.
2. Each step involves important activities like discovering personal strengths, exploring career options, evaluating choices, setting goals, and developing a plan.
3. Following the steps is important to help students identify suitable careers and make an achievable plan to reach their goals.
Adolescents have increased nutritional needs to support their growth and development during puberty. They should eat a variety of healthy foods from the five main food groups: fruits and vegetables, grains, protein foods, dairy and dairy alternatives, and drink mainly water. Junk foods high in salt, sugar and fat should be limited. Good nutrition provides energy and builds strong bones and muscles during this critical period.
The document provides instructions for an assignment called "MYPLATES Food Guide." Students are asked to create three paper plates - one each for breakfast, lunch, and dinner - labeling food items that align with USDA food guide standards using pictures cut out from sources. Students must also label proper portion sizes for each item by visiting a website. Additionally, students must write a one paragraph reflection on their current eating habits and whether they meet recommendations, needed changes, and reasonable steps for eating healthier. The assignment will be graded based on accurately applying food groups and portions, creativity and neatness of plates, and quality of personal reflection.
The document provides instructions for a lesson on fruits, including listening to pronunciations and a song, matching images to words, counting fruits in a picture, asking and answering questions about favorite fruits, and answering questions about personal and classmates' favorite fruits.
The document provides instructions for a lesson on fruits, including listening to pronunciations and a song, matching images to words, counting fruits in a picture, asking and answering questions about favorite fruits, and filling in answers.
The lesson plan discusses the importance of proper nutrition. The objectives are for students to understand proper nutrition, identify different foods needed for health, and appreciate the importance of good nutrition. The lesson defines nutrition, food, and health, and explains how they are closely related. It identifies qualities of nutritious foods, such as being palatable and prepared with care. The lesson also lists 12 characteristics of a healthy individual, such as having good posture and a positive outlook. Students learn to identify images as showing healthy or unhealthy individuals and are assigned a role play and list promoting proper nutrition.
The document describes a webquest for 4th grade students about planning healthy school lunches. The students are divided into groups and must plan 3 days of healthy menus and shopping lists. They will create a PowerPoint to present their menus and lists to the school cafeteria. The process involves researching recipes, deciding on dishes, and collaboratively creating the presentation over 3 class periods. The goal is for students to learn about healthy eating and menu planning.
1. The document discusses the steps in making a personal health career plan. It identifies 5 key steps: self-assessment, career exploration, decision making, plan of action, and creating a health career plan.
2. Each step involves important activities like discovering personal strengths, exploring career options, evaluating choices, setting goals, and developing a plan.
3. Following the steps is important to help students identify suitable careers and make an achievable plan to reach their goals.
Adolescents have increased nutritional needs to support their growth and development during puberty. They should eat a variety of healthy foods from the five main food groups: fruits and vegetables, grains, protein foods, dairy and dairy alternatives, and drink mainly water. Junk foods high in salt, sugar and fat should be limited. Good nutrition provides energy and builds strong bones and muscles during this critical period.
The instructional module aims to promote healthy eating and living habits. It will present information in a multimedia format and apply the ADDIE model. The goals are for children to make better nutritional choices with food and stick to an exercise plan. The target learners are children ages 3-14. The module will introduce the food pyramid and its components, discuss each food group, and have the children analyze their current diets and create healthier food logs applying what they learned.
This physical education project-based learning guide provides instructions for students to create a fitness portfolio, including assessing their current fitness levels, brainstorming fitness goals and activities they enjoy, and designing a personalized fitness plan with warm-up, cool-down, and strength and cardio exercises to follow. The portfolio will help students identify their fitness strengths and weaknesses and develop a sustainable plan to improve their overall physical fitness and reach their goals.
This document provides the background and instructions for a student health, nutrition, and fitness challenge webquest. It introduces four fictional clients that students will create personalized fitness and nutrition plans for. The webquest guides students through various health websites to research topics like each client's body measurements, nutritional needs, fitness activity recommendations, and how to motivate lifestyle changes. Students are evaluated based on completing all required client information sections and using supporting details from the provided websites.
You're right. Stunted growth refers to reduced normal growth rate in a person due to malnutrition or undernutrition in early childhood. It is important for pregnant women to observe healthy diet and lifestyle and for mothers to breastfeed their babies for the first 6 months to prevent stunted growth. Overweight and obesity on the other hand refers to excessive fat in the body that presents a risk to health.
Course outline project updated after commentsaedt2150
1. This 1-month nutrition course for adolescents takes place on Wednesdays from 4-5pm in Room 205 from April 1st to April 30th. It is taught by Emma Smith.
2. The purpose of the course is to educate students about reading nutrition labels and identifying healthy ingredients so they can make better food choices and develop healthy diets. Students will engage with videos, activities, and an online course website.
3. Evaluation includes formative assessments of understanding nutrition labels and a summative group project on implementing a healthy lifestyle. Students are assessed on their understanding of nutrition facts, healthy choices, and ability to educate others.
The document provides information on holistic health and adolescent development. It discusses the five dimensions of holistic health - physical, mental/intellectual, social, emotional, and moral-spiritual. It addresses common physical and emotional changes during adolescence and strategies for coping positively with changes. The document also outlines lessons and activities focused on health appraisal, maintaining a healthy lifestyle, and developing a personal health plan of action.
Youth developed SMART nutrition goals to help achieve their personal nutrition recommendations. They learned to make whole-wheat fettuccini with fresh red sauce as an example of incorporating more vegetables and whole grains. Participants discussed barriers to healthy eating and how to overcome them. They were assigned a challenge to research the nutritional differences between homemade and store-bought pasta sauce.
This lesson teaches 5th grade students about nutrition and healthy eating through exploring their school garden and researching local food producers. The objectives are for students to understand a balanced diet according to the food pyramid, develop awareness of local food options, and incorporate healthy nutrition into their daily lives. Students keep a food journal, identify the food groups of their meals, then work in groups to create a "local food pyramid" by finding sources within their community that produce items for each food group category. They present their findings on a poster and discuss the importance of a nutritious diet.
Here are the key points I learned from this module:
1. Food processing is a method that extends the shelf life of fresh foods by transforming them into products. It helps preserve the color, taste, and nutritional value of foods.
2. Salting is a common food processing method known as curing. It uses salt to draw out moisture from foods like meat, fish, and vegetables to prevent spoilage from microorganisms.
3. There are two salting methods - wet salting uses brine or pickling solutions while dry salting coats foods in dry salt and allows juices to drain away. Making salted eggs is an example of wet salting using a brine solution.
This document provides information about a webquest for 3rd grade students on creating healthy meal plans. It includes an introduction outlining the importance of healthy eating. The task is for students to create a weekly meal plan consisting of balanced and healthy meals for each day. The process involves students researching food groups and healthy foods on various websites and recording this information. They then create their weekly meal plan and post it online. The document provides evaluation criteria and concludes by emphasizing students have learned about food groups and creating a plan to improve health.
This document outlines a web quest assignment for 9th grade students on body image and eating disorders. Students are divided into groups and each assigned a topic related to eating disorders or body image to research. They are tasked with writing articles on their topics for a fictional Seventeen magazine article. Over multiple class periods, students research individually then compile their findings. They write articles in Microsoft Publisher and put together a final summary. The goal is for students to educate themselves and others on these important issues.
Here are the answers to the pre-test questions:
1. B
2. B
3. D
4. A
5. D
6. B
7. A
8. B
9. A
The purpose of this pre-test is to determine what the learners already know about procuring and selecting good quality seeds. Answering the questions correctly indicates familiarity with the basic concepts that will be discussed in the lesson. Incorrect answers highlight areas that need more explanation and practice. This pre-test allows the facilitator to identify the learners' prior knowledge and tailor instruction accordingly.
This document is a WebQuest designed to teach 7th grade students about nutrition and serving sizes. The task for students is to plan a menu for a World Series party by incorporating foods from at least 4 of the 5 major food groups. Students must determine serving sizes for each food using online resources and create visual displays to help guests identify proper portions. Finally, students calculate the total amount of each food needed based on their menu and guest count. The document provides guidance for teachers on standards, resources, the process, and evaluation criteria.
This homework grid assigns students various tasks related to passenger safety, personal health choices, and interpersonal relationships over a 3-6 week period. Students are asked to attend a passenger safety workshop, watch YouTube videos on the topic, and write a newspaper article summary. For personal health, students must complete a 24-hour food diary, analyze the results, and create an informative poster. Finally, students interview an older family member to understand how interests and fears have changed over time, then write and present a short biography about the person.
This document provides a teaching guide for a health module on growing healthy for 7th grade students. The module has 4 lessons to be taught over 10 meetings of 60 minutes each. Lesson 1 discusses the concept of holistic health and its five dimensions. Lesson 2 covers the physical, mental, emotional, social, and moral changes that occur during puberty. Lesson 3 addresses some common health concerns during puberty like body odor and poor posture, and how to develop coping skills to manage them. Each lesson includes learning objectives, content, activities, and assignments to help students understand and achieve holistic health.
This document provides a teacher's guide for a 7th grade health module. The module focuses on attaining holistic health and managing concerns during puberty. It includes 4 lessons to be taught over 10 weekly meetings of 60 minutes each. The first lesson discusses the concept of holistic health and the five dimensions of health - physical, mental, emotional, social, and moral-spiritual. It provides activities for students to explore each dimension and how they interconnect. The teacher's guide provides learning objectives, content, and activities for each lesson to help students understand holistic health and appropriately manage their health during puberty.
The document provides information about a Technology and Livelihood Education module on food processing for Grade 7/8 students. It includes details about the module such as the writers, editors, and management team involved in developing it. The module covers interpreting a layout plan, explaining the meanings of signs and symbols used in layout plans for fish processing areas.
The document provides a template for creating a lesson plan that includes sections for objectives, materials, learning activities, cues, assessments, and reflections. It emphasizes the importance of planning to ensure lessons are well-organized, aligned with standards, and help students actively learn. Sample objectives, learning activities, and assessments are included to demonstrate how to structure each section of the lesson plan.
Nutrition project kine1164 your nutrition project is due by jack60216
This document provides instructions for a nutrition project assignment. Students are asked to:
1. Track their food intake using the Cronometer app for 3 days and save the report.
2. Analyze the nutrient data in a Word document, commenting on whether their diet provides enough nutrients or is low/high in certain vitamins and minerals.
3. The written report should include paragraphs on regular diet, nutrients that are low or high based on the analysis, and goals for improving nutrition.
4. Students are to upload both the Cronometer report and Word analysis to Blackboard by the due date.
ASSIGNMENT 2 SUMMARY The task is to collect a data usingBenitoSumpter862
ASSIGNMENT 2 SUMMARY
The task is to collect a data using the questionnaire that you have developed in the
Assignment 1. This assignment accounts for 35% of the overall assessment in this unit. This
task should be completed in pairs. Please report your pair to your lecturer via email.
INSTRUCTIONS:
1. Choose a person from the class with who to work with. You will have to work with the
same person in Assignments 2 & 3.
2. Report your pair to the lecturer.
3. Look at individual questionnaires developed in Assignment 1 and choose your topic
(yours or your partner’s in this task) that your pair wants to work on.
4. Compile a joint questionnaire consisting of AT LEAST 10 best questions to answer your
selected business question.
5. Use SurveyMonkey (or other alternative online tool) to add your questions and to
send the questionnaire to potential respondents. ALTERNATIVELY, you could print out
the questionnaire and hand out to your respondents.
6. Make sure that your respondents are relevant to your business idea. For example, if
you’re investigating whether groceries store is a good idea on campus – your
respondents should be Murdoch University’s students.
7. Collect AT LEAST 20 responses (respondents should answer ALL questions – if you
have some questionnaires that are not fully answered, please collect MORE responses
that are fully answered).
8. Briefly summarize results in the report (up to 5 pages) and upload this report into LMS.
Please also upload evidence that you actually gathered the data (i.e. extract from
Survey Monkey/other tool or scanned copies of your filled questionnaires).
REPORT PRESENTATION
PART 1 – SUMMARY
In the first part of your report, please summarize your topic, process that you undertook and
high-level results. Explain your topic, who did you ask to complete the questionnaire, what was
your response rate, and some very high results (i.e. For example, “Based on results obtained, a
conclusion might be drawn that the idea X might be feasible if established in Y”.
PART 2 – RESULTS
In this section you should briefly summarize your findings. First, report on how many participants
did you get (only 20 or did you have more?), whether all people fully responded to all questions,
what was the overall response rate (i.e. is you sent out 50 questionnaires and got back only 25,
your response rate is only 50%). Then report on main findings based on the questions you chose
to ask your participants. Please use visualizations (graphs, tables, other visuals) in your report.
You will be marked on the data as much as on the presentation and creativity of the report.
PART 3 – PRELIMINARY CONCLUSIONS, NEXT STEPS & RECOMMENDATIONS
In this part of your report make a preliminary conclusion – based on your results, is it feasible to
implement the idea you had? It does not matter whether it is feasible, or not, as long as you
report on why you m ...
Ellen Burstyn: From Detroit Dreamer to Hollywood Legend | CIO Women MagazineCIOWomenMagazine
In this article, we will dive into the extraordinary life of Ellen Burstyn, where the curtains rise on a story that's far more attractive than any script.
Discover the Beauty and Functionality of The Expert Remodeling Serviceobriengroupinc04
Unlock your kitchen's true potential with expert remodeling services from O'Brien Group Inc. Transform your space into a functional, modern, and luxurious haven with their experienced professionals. From layout reconfiguration to high-end upgrades, they deliver stunning results tailored to your style and needs. Visit obriengroupinc.com to elevate your kitchen's beauty and functionality today.
The instructional module aims to promote healthy eating and living habits. It will present information in a multimedia format and apply the ADDIE model. The goals are for children to make better nutritional choices with food and stick to an exercise plan. The target learners are children ages 3-14. The module will introduce the food pyramid and its components, discuss each food group, and have the children analyze their current diets and create healthier food logs applying what they learned.
This physical education project-based learning guide provides instructions for students to create a fitness portfolio, including assessing their current fitness levels, brainstorming fitness goals and activities they enjoy, and designing a personalized fitness plan with warm-up, cool-down, and strength and cardio exercises to follow. The portfolio will help students identify their fitness strengths and weaknesses and develop a sustainable plan to improve their overall physical fitness and reach their goals.
This document provides the background and instructions for a student health, nutrition, and fitness challenge webquest. It introduces four fictional clients that students will create personalized fitness and nutrition plans for. The webquest guides students through various health websites to research topics like each client's body measurements, nutritional needs, fitness activity recommendations, and how to motivate lifestyle changes. Students are evaluated based on completing all required client information sections and using supporting details from the provided websites.
You're right. Stunted growth refers to reduced normal growth rate in a person due to malnutrition or undernutrition in early childhood. It is important for pregnant women to observe healthy diet and lifestyle and for mothers to breastfeed their babies for the first 6 months to prevent stunted growth. Overweight and obesity on the other hand refers to excessive fat in the body that presents a risk to health.
Course outline project updated after commentsaedt2150
1. This 1-month nutrition course for adolescents takes place on Wednesdays from 4-5pm in Room 205 from April 1st to April 30th. It is taught by Emma Smith.
2. The purpose of the course is to educate students about reading nutrition labels and identifying healthy ingredients so they can make better food choices and develop healthy diets. Students will engage with videos, activities, and an online course website.
3. Evaluation includes formative assessments of understanding nutrition labels and a summative group project on implementing a healthy lifestyle. Students are assessed on their understanding of nutrition facts, healthy choices, and ability to educate others.
The document provides information on holistic health and adolescent development. It discusses the five dimensions of holistic health - physical, mental/intellectual, social, emotional, and moral-spiritual. It addresses common physical and emotional changes during adolescence and strategies for coping positively with changes. The document also outlines lessons and activities focused on health appraisal, maintaining a healthy lifestyle, and developing a personal health plan of action.
Youth developed SMART nutrition goals to help achieve their personal nutrition recommendations. They learned to make whole-wheat fettuccini with fresh red sauce as an example of incorporating more vegetables and whole grains. Participants discussed barriers to healthy eating and how to overcome them. They were assigned a challenge to research the nutritional differences between homemade and store-bought pasta sauce.
This lesson teaches 5th grade students about nutrition and healthy eating through exploring their school garden and researching local food producers. The objectives are for students to understand a balanced diet according to the food pyramid, develop awareness of local food options, and incorporate healthy nutrition into their daily lives. Students keep a food journal, identify the food groups of their meals, then work in groups to create a "local food pyramid" by finding sources within their community that produce items for each food group category. They present their findings on a poster and discuss the importance of a nutritious diet.
Here are the key points I learned from this module:
1. Food processing is a method that extends the shelf life of fresh foods by transforming them into products. It helps preserve the color, taste, and nutritional value of foods.
2. Salting is a common food processing method known as curing. It uses salt to draw out moisture from foods like meat, fish, and vegetables to prevent spoilage from microorganisms.
3. There are two salting methods - wet salting uses brine or pickling solutions while dry salting coats foods in dry salt and allows juices to drain away. Making salted eggs is an example of wet salting using a brine solution.
This document provides information about a webquest for 3rd grade students on creating healthy meal plans. It includes an introduction outlining the importance of healthy eating. The task is for students to create a weekly meal plan consisting of balanced and healthy meals for each day. The process involves students researching food groups and healthy foods on various websites and recording this information. They then create their weekly meal plan and post it online. The document provides evaluation criteria and concludes by emphasizing students have learned about food groups and creating a plan to improve health.
This document outlines a web quest assignment for 9th grade students on body image and eating disorders. Students are divided into groups and each assigned a topic related to eating disorders or body image to research. They are tasked with writing articles on their topics for a fictional Seventeen magazine article. Over multiple class periods, students research individually then compile their findings. They write articles in Microsoft Publisher and put together a final summary. The goal is for students to educate themselves and others on these important issues.
Here are the answers to the pre-test questions:
1. B
2. B
3. D
4. A
5. D
6. B
7. A
8. B
9. A
The purpose of this pre-test is to determine what the learners already know about procuring and selecting good quality seeds. Answering the questions correctly indicates familiarity with the basic concepts that will be discussed in the lesson. Incorrect answers highlight areas that need more explanation and practice. This pre-test allows the facilitator to identify the learners' prior knowledge and tailor instruction accordingly.
This document is a WebQuest designed to teach 7th grade students about nutrition and serving sizes. The task for students is to plan a menu for a World Series party by incorporating foods from at least 4 of the 5 major food groups. Students must determine serving sizes for each food using online resources and create visual displays to help guests identify proper portions. Finally, students calculate the total amount of each food needed based on their menu and guest count. The document provides guidance for teachers on standards, resources, the process, and evaluation criteria.
This homework grid assigns students various tasks related to passenger safety, personal health choices, and interpersonal relationships over a 3-6 week period. Students are asked to attend a passenger safety workshop, watch YouTube videos on the topic, and write a newspaper article summary. For personal health, students must complete a 24-hour food diary, analyze the results, and create an informative poster. Finally, students interview an older family member to understand how interests and fears have changed over time, then write and present a short biography about the person.
This document provides a teaching guide for a health module on growing healthy for 7th grade students. The module has 4 lessons to be taught over 10 meetings of 60 minutes each. Lesson 1 discusses the concept of holistic health and its five dimensions. Lesson 2 covers the physical, mental, emotional, social, and moral changes that occur during puberty. Lesson 3 addresses some common health concerns during puberty like body odor and poor posture, and how to develop coping skills to manage them. Each lesson includes learning objectives, content, activities, and assignments to help students understand and achieve holistic health.
This document provides a teacher's guide for a 7th grade health module. The module focuses on attaining holistic health and managing concerns during puberty. It includes 4 lessons to be taught over 10 weekly meetings of 60 minutes each. The first lesson discusses the concept of holistic health and the five dimensions of health - physical, mental, emotional, social, and moral-spiritual. It provides activities for students to explore each dimension and how they interconnect. The teacher's guide provides learning objectives, content, and activities for each lesson to help students understand holistic health and appropriately manage their health during puberty.
The document provides information about a Technology and Livelihood Education module on food processing for Grade 7/8 students. It includes details about the module such as the writers, editors, and management team involved in developing it. The module covers interpreting a layout plan, explaining the meanings of signs and symbols used in layout plans for fish processing areas.
The document provides a template for creating a lesson plan that includes sections for objectives, materials, learning activities, cues, assessments, and reflections. It emphasizes the importance of planning to ensure lessons are well-organized, aligned with standards, and help students actively learn. Sample objectives, learning activities, and assessments are included to demonstrate how to structure each section of the lesson plan.
Nutrition project kine1164 your nutrition project is due by jack60216
This document provides instructions for a nutrition project assignment. Students are asked to:
1. Track their food intake using the Cronometer app for 3 days and save the report.
2. Analyze the nutrient data in a Word document, commenting on whether their diet provides enough nutrients or is low/high in certain vitamins and minerals.
3. The written report should include paragraphs on regular diet, nutrients that are low or high based on the analysis, and goals for improving nutrition.
4. Students are to upload both the Cronometer report and Word analysis to Blackboard by the due date.
ASSIGNMENT 2 SUMMARY The task is to collect a data usingBenitoSumpter862
ASSIGNMENT 2 SUMMARY
The task is to collect a data using the questionnaire that you have developed in the
Assignment 1. This assignment accounts for 35% of the overall assessment in this unit. This
task should be completed in pairs. Please report your pair to your lecturer via email.
INSTRUCTIONS:
1. Choose a person from the class with who to work with. You will have to work with the
same person in Assignments 2 & 3.
2. Report your pair to the lecturer.
3. Look at individual questionnaires developed in Assignment 1 and choose your topic
(yours or your partner’s in this task) that your pair wants to work on.
4. Compile a joint questionnaire consisting of AT LEAST 10 best questions to answer your
selected business question.
5. Use SurveyMonkey (or other alternative online tool) to add your questions and to
send the questionnaire to potential respondents. ALTERNATIVELY, you could print out
the questionnaire and hand out to your respondents.
6. Make sure that your respondents are relevant to your business idea. For example, if
you’re investigating whether groceries store is a good idea on campus – your
respondents should be Murdoch University’s students.
7. Collect AT LEAST 20 responses (respondents should answer ALL questions – if you
have some questionnaires that are not fully answered, please collect MORE responses
that are fully answered).
8. Briefly summarize results in the report (up to 5 pages) and upload this report into LMS.
Please also upload evidence that you actually gathered the data (i.e. extract from
Survey Monkey/other tool or scanned copies of your filled questionnaires).
REPORT PRESENTATION
PART 1 – SUMMARY
In the first part of your report, please summarize your topic, process that you undertook and
high-level results. Explain your topic, who did you ask to complete the questionnaire, what was
your response rate, and some very high results (i.e. For example, “Based on results obtained, a
conclusion might be drawn that the idea X might be feasible if established in Y”.
PART 2 – RESULTS
In this section you should briefly summarize your findings. First, report on how many participants
did you get (only 20 or did you have more?), whether all people fully responded to all questions,
what was the overall response rate (i.e. is you sent out 50 questionnaires and got back only 25,
your response rate is only 50%). Then report on main findings based on the questions you chose
to ask your participants. Please use visualizations (graphs, tables, other visuals) in your report.
You will be marked on the data as much as on the presentation and creativity of the report.
PART 3 – PRELIMINARY CONCLUSIONS, NEXT STEPS & RECOMMENDATIONS
In this part of your report make a preliminary conclusion – based on your results, is it feasible to
implement the idea you had? It does not matter whether it is feasible, or not, as long as you
report on why you m ...
Ellen Burstyn: From Detroit Dreamer to Hollywood Legend | CIO Women MagazineCIOWomenMagazine
In this article, we will dive into the extraordinary life of Ellen Burstyn, where the curtains rise on a story that's far more attractive than any script.
Discover the Beauty and Functionality of The Expert Remodeling Serviceobriengroupinc04
Unlock your kitchen's true potential with expert remodeling services from O'Brien Group Inc. Transform your space into a functional, modern, and luxurious haven with their experienced professionals. From layout reconfiguration to high-end upgrades, they deliver stunning results tailored to your style and needs. Visit obriengroupinc.com to elevate your kitchen's beauty and functionality today.
Unlocking WhatsApp Marketing with HubSpot: Integrating Messaging into Your Ma...Niswey
50 million companies worldwide leverage WhatsApp as a key marketing channel. You may have considered adding it to your marketing mix, or probably already driving impressive conversions with WhatsApp.
But wait. What happens when you fully integrate your WhatsApp campaigns with HubSpot?
That's exactly what we explored in this session.
We take a look at everything that you need to know in order to deploy effective WhatsApp marketing strategies, and integrate it with your buyer journey in HubSpot. From technical requirements to innovative campaign strategies, to advanced campaign reporting - we discuss all that and more, to leverage WhatsApp for maximum impact. Check out more details about the event here https://events.hubspot.com/events/details/hubspot-new-delhi-presents-unlocking-whatsapp-marketing-with-hubspot-integrating-messaging-into-your-marketing-strategy/
NIMA2024 | De toegevoegde waarde van DEI en ESG in campagnes | Nathalie Lam |...BBPMedia1
Nathalie zal delen hoe DEI en ESG een fundamentele rol kunnen spelen in je merkstrategie en je de juiste aansluiting kan creëren met je doelgroep. Door middel van voorbeelden en simpele handvatten toont ze hoe dit in jouw organisatie toegepast kan worden.
Best Competitive Marble Pricing in Dubai - ☎ 9928909666Stone Art Hub
Stone Art Hub offers the best competitive Marble Pricing in Dubai, ensuring affordability without compromising quality. With a wide range of exquisite marble options to choose from, you can enhance your spaces with elegance and sophistication. For inquiries or orders, contact us at ☎ 9928909666. Experience luxury at unbeatable prices.
High-Quality IPTV Monthly Subscription for $15advik4387
Experience high-quality entertainment with our IPTV monthly subscription for just $15. Access a vast array of live TV channels, movies, and on-demand shows with crystal-clear streaming. Our reliable service ensures smooth, uninterrupted viewing at an unbeatable price. Perfect for those seeking premium content without breaking the bank. Start streaming today!
https://rb.gy/f409dk
AI Transformation Playbook: Thinking AI-First for Your BusinessArijit Dutta
I dive into how businesses can stay competitive by integrating AI into their core processes. From identifying the right approach to building collaborative teams and recognizing common pitfalls, this guide has got you covered. AI transformation is a journey, and this playbook is here to help you navigate it successfully.
The Role of White Label Bookkeeping Services in Supporting the Growth and Sca...YourLegal Accounting
Effective financial management is important for expansion and scalability in the ever-changing US business environment. White Label Bookkeeping services is an innovative solution that is becoming more and more popular among businesses. These services provide a special method for managing financial duties effectively, freeing up companies to concentrate on their main operations and growth plans. We’ll look at how White Label Bookkeeping can help US firms expand and develop in this blog.
Prescriptive analytics BA4206 Anna University PPTFreelance
Business analysis - Prescriptive analytics Introduction to Prescriptive analytics
Prescriptive Modeling
Non Linear Optimization
Demonstrating Business Performance Improvement
1. MyPyramid “Steps To A Healthier You”
Name_____________________ Important: Write down the day that you started so you can go back if
you didn’t finish on day one.
Procedures:
1. Log into www.mypyramid.gov
2. Using My Pyramid Tracker, log in and save. You will need to create a user and password.
3. Do profile.
4. Go to Food Intake Entry complete food intake for one day. After you have selected the food and
entered in quantities, press Save and Analyze.
5. On the menu bar at the top of the page, select Analyze Your Food Intake button.
Π Go to Calculate DG Comparison. Print of findings on how well you did with the dietary
guidelines.
Π Go to Calculate Nutrient Intakes from Foods. You will want to have an assessment on
how you did. Print this page. Note: When printing off this material, you may want to set up the page
for landscape so you get everything.
Π Go to Calculate MyPyramid Status. Print off this page.
6. On the menu bar at the top of the page, select Physical Activity Entry. Complete this section. Click on
Save and Analyze so that you can analyze your results.
Π Go to Calculate Your Physical Activity Score. You can print this off. Make sure to
include your percentage(s).
7. On the menu bar at the top of the page, select Energy Balance.
Π Print off results.
Remember:
Π Pages from above will be turned in.
8. Go to www.mypyramid.gov. or home if there is one. Scroll down to Spotlights and Inside the Pyramid.
9. Complete family history form. To be turned in.
What does each of the colors of the pyramid represent? List two tips for each that was suggested in eating
healthfully.
1.Orange-
2. Green-
5. Blue-
3. Red- 6. Purple-
4. Yellow-
7. What do the Steps on the diagram represent and why do you think it is in the design?
Created by Mary Wedig, Nutrition Education: Working Across the Curriculum, Summer 2005 UW Madison
2. 8. What do you think the design of the individual trianges represents besides a food group? Key: think
about big to small.
9. What healthful types of oils are suggested for a person to use?
10. What are the health benefits in ingesting healthful oils?
11. What food sources do the healthful oils come from?
Go to Subjects and then to My Pyramid Plan. Enter your age, sex and complete the following chart for you.
Activity Level Grains Vegetable Fruit Milk Meat and Oil
Beans
Less than 30
minutes
30-60 minutes
More than 60
minutes
12. How can the above information help you plan your food intake and activity over a week’s time?
The MyPramid food plan includes recommendations for physical activity. Teens are encouraged to
participate in some type of physical activity for 60 minutes most days. If you need to bring your weight back
into a healthy range, the recommendation si to exercise 90 minutes most days.
How many minutes a day do you exercise or do some form of physical activity?
How many more minutes a day do you need to exercise?
What could you do to increase you daily physical activity?
A. ________________________________________________
B. ________________________________________________
C. ________________________________________________
Based on a 2000 calorie diet, what is the recommendations for consumption of foods in the following
Created by Mary Wedig, Nutrition Education: Working Across the Curriculum, Summer 2005 UW Madison
3. catagories? This will be found on the For Professional site.
Grains Vegetables Fruits Milk Meat and Beans
2000 Calories
13. Why do you think that the 2000 calorie diet is used for this poster?
14. What nutrients are found in the different food groups?
a. Grains
b. Vegetables
c. Fruits
d. Oils
e. Milk
f. Meat and Beans
15. What are Discretionary Calories? Explain how this works in relationship to your diet and calorie
intake?
16. If you were to teach a seventh or eighth grader on how discretionary calories work, how would you do it?
Be creative.
Using the information from this activity and the print sheets you printed off, analyze how you are doing?
How could you improve your overall food intake and food preparation and physical activity using the
Dietary Guideline for Americans, 2005.
After reviewing your family health history, what steps can you take to have a better quality of life?
See rubric for a guide.
Created by Mary Wedig, Nutrition Education: Working Across the Curriculum, Summer 2005 UW Madison
4. Nutrition Education Lesson Plans
Grade: 9-12
Lesson #2
Topic: Critical Thinking Skills
Performance Standards: Analyze their dietary habits related to health.
Key Concept: Identify the need to balance healthful food choice and physical activity related to person
health.
Objectives:
The student will identify health related issues in his/her own family in order to make healthful
decisions with his/her eating and physical fitness plan.
The student will utilize the My Pyramid website in analyzing their food intake and physical activity.
The student will acquire information in food selection and food preparation, and how to make
physical activity part of their life that they can utilize.
The student will design a healthful plan of action related to food selection and physical activity.
Student will evaluate their progress with their plan
Skills:
Internet: MyPyramid (using My Pyramid Tracker to analyze Food Intake and Physical Activity)
Knowledge of nutrients
Knowledge of family health history
Materials:
Computer
Internet
Paper
Procedure:
1. Student will complete a family health history form, either one that the teacher provides or one from
the internet.
2. Student will record a food intake for one day.
3. Student will complete the “MyPyramid” worksheet. He/she will then write a reflective paper on how
he/she could improve health and quality of life as he/she develops knowledge of nutrition and
physical fitness.
4. Discuss finding with class.
5. Grade reflective paper with “MyPyamid Summary Rubric”.
Note to teacher: On the MyPyramid Tracker Bar, there is a button that says Information. In here is some
very good information that you can use if you have question. The section that is called the FAQ is a good
resource to look at before you give out this project to your students.
This will help them get back into to where they were if they didn’t get done in one day. They will be able to
return to the site to complete it that certain day.
Created by Mary Wedig, Nutrition Education: Working Across the Curriculum, Summer 2005 UW Madison
5. My Pyramid Summary Rubric
Name_________________
Criteria Points
1 2 3 4
Content Paper is vague and fails to state Paper somewhat states the Paper is reflective and clearly Paper is reflective and
Knowledge the writer’s opinion/purpose: writer’s opinion/purpose: states the writer’s clearly states the writer’s
On written lacking relevant information &/ most information is relevant opinion/purpose and gives opinion/purpose and gives
report. or no solutions is suggested. and solution is suggested relevant information & relevant information &
Less then a 1 page. 1 page suggestions on topic suggestions on topic.
1 1/2 pages 2 pages.
Organizatio Didn’t get it at all. Paper id difficult to follow: Paper is fairly clear & easy to Letter is clear and easy to
n . main idea not clear; too follow; main idea is present: follow; center on a main
lengthy &/or poorly written. longwinded &/or avg. writing. idea; is concise and well
on written Didn’t include all parts of the Included all parts of the written.
report assignment assignment. Included all parts of the
Double space assignment.
and 12 pt.
Include
introduction
and closing.
Editing Work has four or more spelling Work has three spelling Work has one or two spelling Work has no spelling or
Grammar and/or grammatical errors. and/or grammatical errors. and/or grammatical errors. grammatical errors.
Spelling
Family History Mostly done. Turned in. and completed.
Form
Requirements All requirements were not turn All requirements were All requirements were covered All requirements were
in. covered and answered all the and answered all the questions covered and answered all
questions in summary page. in summary page. Turned in on the questions in summary
Turned in late. time. page. Went over and above
what was necessary.
Turned in on time.
**Printouts of Food Intake Entry Printouts
the Food (5 pts.)
Intake Entry Calculate Nutrient
(3) and Intake From Food
Physical Calculate MyPyramid
Activity Entry Status
and Energy Calculate DG
Balance Sheet Comparison
an (1) for each Physical Activity Entry
were turned in. Printout (5 pts.)
Calculate your
Physical Activity
Score
Energy Balance Sheet (1
pt.)
Completed ? on points Turned in with paper.
MyPyramid You can give credit to how
Worksheet much you want to give.
Total=
Created by Mary Wedig, Nutrition Education: Working Across the Curriculum, Summer 2005 UW Madison