BI 320: NutritionActivity 2: Analysis of “Healthy Food” For each of the items below, you will need to find a “healthy” brand and a “normal” brand of a chosen food item and compare the two items to each other. Each of the types of “healthier” foods below need to be evaluated. NOTE: Use the definitions on page 51 of the textbook to determine what constitutes each “healthy” food.“Free” Food Free Food Normal Food Difference Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Analysis: Overall: (briefly describe if the food is more nutritious than the normal food. Why or why not?) Who Should Use the “Healthy Food”: Who Should Avoid the “Healthy Food”: “Low” Food Low Food Normal Food Difference Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Analysis: Overall: (briefly describe if the food is more nutritious than the normal food. Why or why not?) Who Should Use the “Healthy Food”: Who Should Avoid the “Healthy Food”: “Reduced” Food Reduced Food Normal Food Difference Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Analysis: Overall: (briefly describe if the food is more nutritious than the normal food. Why or why not?) Who Should Use the “Healthy Food”: Who Should Avoid the “Healthy Food”: “Light” Food Light Food Normal Food Difference Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Name: Brand: Nutrition Info: Serving Size: Calories: Fat: Sat. Fat: Cholest.: Sodium: Carbs: Sugar: Protein: Top Five Ingredients: 1. 2. 3. 4. 5. Analysis: Overall: .

1. BI 320: NutritionActivity 2: Analysis of “Healthy Food”
For each of the items below, you will need to find a “healthy”
brand and a “normal” brand of a chosen food item and compare
the two items to each other. Each of the types of “healthier”
foods below need to be evaluated.
NOTE: Use the definitions on page 51 of the textbook to
determine what constitutes each “healthy” food.“Free” Food
Free Food
Normal Food
Difference
Name:
Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:
1.
2.
3.
4.
5.
Name:

2. Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:
1.
2.
3.
4.
5.
Name:
Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:
1.

3. 2.
3.
4.
5.
Analysis:
Overall: (briefly describe if the food is more nutritious than the
normal food. Why or why not?)
Who Should Use the “Healthy Food”:
Who Should Avoid the “Healthy Food”:
“Low” Food
Low Food
Normal Food
Difference
Name:
Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:

4. 1.
2.
3.
4.
5.
Name:
Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:
1.
2.
3.
4.
5.
Name:
Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:

5. Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:
1.
2.
3.
4.
5.
Analysis:
Overall: (briefly describe if the food is more nutritious than the
normal food. Why or why not?)
Who Should Use the “Healthy Food”:
Who Should Avoid the “Healthy Food”:
“Reduced” Food
Reduced Food
Normal Food
Difference
Name:
Brand:
Nutrition Info:
Serving Size:
Calories:

6. Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:
1.
2.
3.
4.
5.
Name:
Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:
1.
2.
3.
4.
5.

7. Name:
Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:
1.
2.
3.
4.
5.
Analysis:
Overall: (briefly describe if the food is more nutritious than the
normal food. Why or why not?)
Who Should Use the “Healthy Food”:
Who Should Avoid the “Healthy Food”:
“Light” Food
Light Food

8. Normal Food
Difference
Name:
Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:
1.
2.
3.
4.
5.
Name:
Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:

9. Protein:
Top Five Ingredients:
1.
2.
3.
4.
5.
Name:
Brand:
Nutrition Info:
Serving Size:
Calories:
Fat:
Sat. Fat:
Cholest.:
Sodium:
Carbs:
Sugar:
Protein:
Top Five Ingredients:
1.
2.
3.
4.
5.
Analysis:
Overall: (briefly describe if the food is more nutritious than the
normal food. Why or why not?)
Who Should Use the “Healthy Food”:

10. Who Should Avoid the “Healthy Food”:
1
MITS5002Software Engineering Methodologies
Mock Final Assessment
June 2020
This is mock final assessment for your practice ONLY.
This is not marked too.
Final Assessment (Individual Work) - 50%. Time allowed 2
hours
The Final Assessment submission box will only be available for
the time period window beginning from when this document was

11. made available for the length of time specified above. This
assessment must be completed and uploaded to the Final
Assessment submission box within this time period. The
submission box will not remain open beyond this time period. If
you are late in downloading this document, you will not have
the same length of time to work on the assessment. The
submission box will still close at the same time for everyone.
The submission box will be linked to Turnitin, and similarity
scores WILL BE CHECKED and assessments indicating high
similarity will be penalized as per all other assessments
throughout the semester.
You can submit this any time within the specified time frame (2
hours), DO NOT leave this till the final minute as when the
submission closes you won’t be able to submit your work for
marking.
ENTER YOUR NAME AND ID BELOW
Student ID. Name
QUESTIONS TO BE ANSWERED
1. Umbrella activities occur throughout the software process.
Do you think they are applied evenly across the process, or are
some concentrated in one or more framework activities?
2. Why does an iterative process make it easier to manage
change? Is every agile process iterative? Is it possible to
complete a project in just one iteration and still be agile?
Explain your answers.
3. Suppose You are hired to develop a “Trackparcelit” online
parcel delivery tracking system. Your client wants to assist their

12. customers (Shippers and Forwarders) with a cost-effective way
by improving their visibility, efficiency, quality of service, and
profitability by:
a. a. Track shipments worldwide
b. b. Automate the shipment form processing cycle start-to-
finish
c. c. Communicate with the clients and other agents, and
d. d. Improve Customer Service
Considering The design activities of software design
process, discuss the design products which you hope to deliver
after each design activity.
4. When describing a system, explain why you may have to
design the system architecture before the requirements
specification is complete.
5. Explain why deploying software as a service can reduce the
IT support costs for a company. What additional costs might
arise if this deployment model is used?
6. Assume that 10 errors have been introduced in the
requirements model and that each error will be amplified by a
factor of 2:1 into design and an addition 20 design errors are
introduced and then amplified 1.5:1 into code where an
additional 30 errors are introduced. Assume further that all unit
testing will find 30 percent of all errors, integration will find 30
percent of the remaining errors, and validation tests will find 50
percent of the remaining errors. No reviews are conducted. How
many errors will be released to the field.
7. Give two examples of information about a problem domain
that can be captured in UML Activity Diagrams, and two ways
in which these diagrams can be useful for Requirements
Analysis.

13. 8. Write a set of non-functional requirements for the ticket-
issuing system, setting out its expected reliability and response
time.
9. Using your knowledge of toy library management system,
describe the process of booking and returning toys. How you
will translate the process into a design?
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