ASSESSMENTTASK

NOTIFICATION
2016

Subject:FOODTECHNOLOGY TaskNumber:

Topic:NUTRITIONDIETRELATED DueDate:
DISORDERS

Mark:100 DateofNotification:

Outcomes to be assessed:
5.3.1 describes the relationship between food consumption, the nutritional value of foods and the health of
individuals and communities
5.4.1collects,evaluatesandappliesinformationfromavarietyofsources
5.4.2communicatesideasandinformationusingarangeofmediaandappropriateterminology
5.6.2evaluatestheimpactofactivitiesrelatedtofoodontheindividual,societyandtheenvironment

TASK:
PRESENTANDINFORMATIONRESOURCEFORATEENAUDIENCE,ONADIET
RELATEDDISORDER.
SEETASKSHHETATTACHEDFORDETAIL.

ASSESSMENTCRITERIA:

ATTACHEDTOTASKSHEET

StudentSignature:___________________ParentSignature:______________________
 Stage 5 Food Technology Assessment Task
Diet Related Disorders

Task Background
You have been employed by a leading Teen Health Magazine to answer questions sent
in by readers about their health. In particular, you specialize in common diet related
disorders in Australia.

Diet related disorders include Type 2 diabetes, coeliac disease, obesity, anaemia,
osteoporosis, coronary heart disease, hypertension and colon cancer.

Choose ONE diet related disorder and then, using appropriate research methods,
collect the following information on the chosen topic:
1. Causes of the disorder. (include dietary causes)
2. How the disorder affects people
3. The treatment of the disorder (including dietary management), especially
how the disorder can be prevented through good food selection. Suggest a
diet plan, foods to avoid and suggested servings of suitable foods.
4. A list of 2 4 LOCAL or REGIONAL contact / support agencies for this
disorder


Task description
1. Create a resource to deliver the above research. The resource can be
presented in a format of your choice (eg video, imovie, slide show, prezi,
poster, brochure). The resource must be appropropriate to a TEEN
AUDIENCE.
2. You must include the following from your research:
o Causes of the disorder. (include dietary causes)
o How the disorder affects people (symptoms)
o The treatment of the disorder (including dietary management),
especially how the disorder can be prevented/managed/improved
through good food selection. You must
Suggest a diet plan,
foods to avoid and
suggested servings of suitable foods.
Include a list of 2 4 LOCAL or REGIONAL contact / support
agencies for this disorder

3. Include relevant illustrations

4. Eyecatching layout (look at current info sheets, fact sheets on the net and
health magazine articles)
5. Include references

Notes: Terms youre not sure of:

 Stage 5 Food Technology Assessment Task
Diet Related Disorders

Marking Guide hand this in with the Assignment.

Name: Self A B C D E marks
check excellent Thorough/most Sound/some Basic. Limited/poorly
knowledg responses well responses Lacks completed
e
detailed well detailed detail and
/detailed
response structure
1. Research: 9-10 7-8 5-6 3-4 0-2 10
Collects appropriate
information, more than one site!
Create a high quality resource 17-20 13-16 9-12 5-8 0-4 20
on a diet related disorder
featuring attractive layouts,
graphics and illustrations
Present this information in a 9-10 7-8 5-6 3-4 0-2 10
format appropriate to a teen
audience
Describes in detail the causes of 9-10 7-8 5-6 3-4 0-2 10
the disorder
Describes in detail the 9-10 7-8 5-6 3-4 0-2 10
symptoms of the disorder
Describes in detail the causes of 9-10 7-8 5-6 3-4 0-2 10
the disorder
Describes in detail the 17-20 13-16 9-12 5-8 0-4 20
treatment/management for the
disorder
List of 2 4 LOCAL or 5 4 3 2 0 5
REGIONAL contact / support
agencies for this disorder
Includes references 5 4 3 2 0 5
100

MarkingCriteria:
A Provides an excellent knowledge and understanding of the topic and has provided a detailed and well
structured response. Student has a very high level of competence in communicating in written form.
B Provides a thorough knowledge and understanding of the topic and has provided a detailed and well
structured response. Student has a high level of competence in communicating in written form.
C Provides a sound knowledge and understanding of the topic and has provided description of some areas
of the investigation. Student has an adequate level of competence in communicating in written form.
D Provides a basic understanding of the topic and has provided a description but lacks detail and structure.
Student has achieved a limited level of competence in communicating in written form.
E Provides an elementary knowledge and understanding of the topic. Student has achieved very limited
level of competence in communicating in written form.