CCN2014 Food Hygiene & Nutritional Health

Individual Assignment:

Expected Learning Outcomes:

 Appreciate the current issues of food safety and hygiene on health
 Be critical towards nutrient contents of prepackaged food
 Understand the role of nutrients and their metabolism in health and diseases
 Show enhanced critical thinking and problem-solving skills.

Topic:
“Healthy Snacks”

Class activity
1. You should prepare a bottle of drinking water.
2. Wash your hand before tasting the samples.
3. There are three groups of food samples. Taste every sample without reading the nutrition facts.
Rinse your mouth with water whenever you taste a new sample.
4. Record the sample that you like most in each group.
5. Mark the sample you like most in each group and guess the healthiest choice in each group

*If you suffer from any kind of food intolerance and/ or food allergy, please notify your lecturer.

The perceived healthiest choice

Group 1 Dried Fruit
Students’ vote 1. 2. 3.
The perceived
healthiest choice
The tastiest choice

Group 2 Grain
Students’ vote 1. 2. 3.
The perceived
healthiest choice
The tastiest choice

Group 3 Nuts
Students’ vote 1. 2. 3.
The perceived
healthiest choice
The tastiest choice

Instruction:

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 You should write a report on healthy snack which includes the following areas.

1. Explain why students could or could not recognize the healthiest choice correctly without
referring to the nutrition facts of the samples.
2. Discuss your stand on the use of food additives in prepacked food.

.
Guidelines:
 Be present in the tutorial class in week 4
 Your essay must be written in ENGLISH, font size: 12 and single line spacing
 Limit your report to 600 words (excluding references, tables or graph)
 Quote references and websites where you obtain your information. In text citation is
required (numbered citation is preferred). Direct copying or cut & paste will incur
deduction of marks.
 Submit one hard copy for marking, and upload the soft copy to Moodle. Your
assignment will be checked for originality. (Please refer to the email dated 1 September
2015 on the subject “Recording of Disciplinary Actions in Students’ Records”)
 Spell-check your essay, convey the information precisely.

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Grading Aspects:
1. Based on the class data, explain why students could or could not 40%
recognize the healthiest choice correctly without referring to the
nutrition facts of the samples.
a. Reliable reference books or articles are required to support your
arguments.
b. What are healthy snacks? Identify the healthiest sample in each
group.
c. Discuss factors affecting students’ perception on healthy snacks.

2. Discuss your stand on the use of food additives in prepacked food. 40%
a. Reliable reference books or articles are required to support your
arguments
b. Pick one food additive from the food samples to discuss the pros
and cons. You may consider the following areas
i. Nutrition values
ii. Taste and texture
iii. Food safety

References 10%
 Quality of the references cited
 Proper format of reference citations
 Citing references within the text

Precision of report 10%

 Include brief introduction and conclusion
 Following the guidelines for individual assignment
 Relevance and precision of the content
 Language proficiency
 Format – within 1 pages

Due Date:
14 Oct 2015 (Wed) 17:00

Marks will be deducted for late submission: 2%/day, maximum 2 weeks

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 Assessment Rubrics
Criteria Excellent
Explain why students The definition of healthy
could or could not snacks is solidly presented
recognize the healthiest and supported with reliable
choice correctly without references.
referring to the nutrition The explanation is
facts of the samples thoroughly elaborated. You
(40%) can use the class data and
reliable references
appropriately.
(27-40)
Discuss your stand on Comprehensive and
the use of food additives detailed analysis of the
in prepacked food. pros and cons of using
(40%) food additives with reliable
references. (27-30)
References (10%) References are selected
from various online
resources, booklets,
renowned organizations
with good level of
reliability. The reference
list is written up very
accurately in standard
style. All in-text citations
are made accurately and
correctly to acknowledge
information from sources.
(7-10)
Precision of Report Data and information is
(10%) very well organized and
presented, and easy to read
by proper using the form of
tables, graphs, diagrams
etc., The report is cogently
coherent and logical.
Spelling, punctuation, and
grammar, are completely
accurate greatly enhancing
readability. The content
clearly follows the
guidelines.
(7-10)
Good
The definition of healthy snack
is clearly presented and
supported with references.
The explanation is briefly
elaborated. You can use the
class data and references
acceptably.
(13- 26)
For most part, the analysis is
sound and complete which is
supported by references
(13-26)
References are only selected
from online resources with
reliability. The references list is
mainly written up accurately in
standard style. Most in-text
citations are made accurately
and correctly to acknowledge
information and ideas from
sources.
(3-6)
Data and information is mainly
well organized, presented and
readable, by using the form of
tables, graphs, diagrams etc.,
without label. The report is
mainly coherent and logical.
Spelling and punctuation are
mostly accurate. Meaning is
mainly clear but grammar
errors impede meaning from
time to time. The content partly
follows the guidelines.
(3- 6)
Need to improve
The definition of healthy snack
is inadequately presented.
The explanation is
inadequately elaborated. You
are unable to use the class data.
(0-12)
The analysis is imprecise and
lacks reliable references to
support.
(0-12)
References are mainly selected
from online resources with
little reliability. The reference
list shows frequent
inaccuracies. In-text citations
acknowledging information
from sources are frequently
inaccurate or are missing.
(0-2)
Data and information is often
disorganized in its presentation
which hampers readability.
Many parts of the report are
incoherent and illogical.
Spelling and punctuation are
often inaccurate. Grammar
errors often impede meaning.
The content does not follow
the guidelines.
(0-2)
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 Name:
Tutorial Class:

TASTE PANEL EVALUATION FORM

Enter the ratings (Use “5” for “Best” and “1” for “Worst”)
Group 1 Group 2 Group 3

Sample

Color/Appearance

Taste/Flavor

Odor/Aroma

Texture/Mouth-
feel

After-taste

Total Scores
The best samples
based on overall
sensation
Rank (1= the
best)

The perceived
healthiest choice

Comments
______________________________________________________________________________
______________________________________________________________________________
_____________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

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 CCN2014 Food Hygiene & Nutritional Health- Individual Assignment Template
Report on “Healthy Snacks”

Name: SID:
Tutorial Class:

Word count: ? words excluding references, tables or graphs

1. Explain why students could or could not recognize the healthiest choice correctly without referring
the nutrition facts of the samples.

Post- traumatic stress disorder is …….1. It is ……2,3….

2. Discuss your stand on the use of food additives in prepacked food.

References

(Examples of proper referencing)

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1. Schiraldi, G. R. (2000). The post-traumatic stress disorder sourcebook: A guide to healing,
recovery, and growth [Adobe Digital Editions version]. doi:10.1036/0071393722
2. American Psychiatric Association. (2001). Diagnostic and statistical manual of mental
disorders (5th ed.). Washington, DC: Author.
3. Russell-Bowie, D. (2010). Cross-national comparisons of background and confidence in
visual arts and music education of pre-service primary teachers. Australian. Journal of
Teacher Education, 35(4), 65-78. Retrieved from http://ajte.education.ecu.edu.au/

For further information of referencing, please refer to

Univeristy of Southern QueenLand. APA referencing guide. Retrieved Jan 22, 2014, from
http://www.usq.edu.au/library/referencing/apa-referencing-guide#Web_documents_and_sites