Integrated Math II - Second Quarter Project - Healthy Menu

• Introduction: You may have heard the phrase "you are what you eat." Certainly, good nutrition is important to remain healthy. But what constitutes a balanced diet? By completing this project, you should learn more about healthy eating.

• Objective: To create an appetizing daily menu which meets nutritional guidelines.

• Will Include:

  1. One menu for each member of the group.
  2. A description of how the target calorie counts were calculated and then how the menus were created to meet the targets.
  3. An analysis of the nutritional content of each menu and an explanation of how each fulfills the requirements of the Food Guide Pyramid.

• Resources:

  1. From Your Book
     • Food Guide Pyramid (pg 119)
     • Serving Size Table (pg 120)
     • Calculation of daLIy calorie needs (pg 128)
     • Calories per gram of fat, carbohydrates and protein (pg 128)
     • Percentage of calories from fat, carbohydrates and protein (pg 128)
  2. Other
     • Cookbooks - for recipes and nutritional information
     • Nutrition Texts
     • Food Labels - for nutritional information

• Due Date: The project will be due on Monday, December 9 before 3:00 pm.

  
  

• Did you....?

  • Write each group members name on the project?
  • Include all of the menus?
  • Include a description of how you calculated the targets?
  • Include a description of how you selected the foods?
  • Include an explanation of how each menu meets the calculated targets?
  • Proofread/spellcheck your document?

Assessment: The following five criteria will be considered in the grading of the project. Each will be given a grade from 1 to 4 following the guidelines given.

a. Planning

1. Although the target for total calories has been counted, the breakdown for calories from fats, carboyhdates and protein has not.
2. Mistakes have been made in at least one of the calculations, but an attempt has been made to calculate the target calorie counts.
3. Target calorie counts are all correctly calculated including the calculation of calories from fat, carbohydrates and protein, but no plan is given for creating the menus to meet the targets.
4. Target calorie counts are all correctly calculated including the calculation of calories from fat, carbohydrates and protein. A plan is given for creating the menus to meet the targets.

b. Data Collection

1. foods are selected but no menu meets the needs of the food pyramid or the serving size chart
2. foods are selected, but at least one menu does not meet the needs of the food pyramid or the serving size chart
3. foods are selected according to a stated plan, that plan taking into account the food pyramid and serving charts
4. foods are selected according to a stated plan, that plan taking into account the food pyramid and serving chart with some indication as to how those elements are being taken into account

c. Analysis and Evaluation

1. menus are displayed
2. menus are displayed and some attempt is made to show that the menus meet the calculated targets
3. menus are adequately displayed and the accompanying narrative shows that the menus are consistant with the calculated targets neccessary to meet the nutritional needs of the person
4. menus are adequately displayed and the accompanying narrative coherently disscusses in a manner consistant with the calculated targets how the menus meet the nutritional needs of the person

d. Communication

1. Most stages of the project are described.
2. All stages of the project are described.
3. All stages of the project are recorded and described using appropriate language, symbols, tables and/or graphs.
4. All stages of the project are recorded and described in a coherent and logical manner using appropriate language, symbols, tables and/or graphs

e. Organization and Presentation

1. Finished project looks like someone used it as a placemat for breakfast.
2. Finished project is poorly organized and hard to follow from one thought to another
3. Finished project shows good organization and may have crossouts or typos
4. Finished project is well organized, attractive and easy to read.