Evaluation

Evaluation

Healthy Food Assignment Rubric

Criteria	Exceeds Expectations (3)	Meets Expectations (2)	Needs Improvement (1)
Understanding of Healthy Food Concepts	Demonstrates a comprehensive understanding of the key principles of healthy eating, including the importance of balanced nutrition, the role of macronutrients, and the benefits of consuming a variety of fresh, whole foods.	Shows a good understanding of healthy food concepts, with some minor gaps in knowledge.	Exhibits a limited understanding of healthy food principles, with significant gaps in knowledge.
Identification of Healthy Food Options	Accurately identifies a wide range of healthy food options, including fruits, vegetables, whole grains, lean proteins, and healthy fats, and provides a clear rationale for why these foods are considered healthy.	Correctly identifies most healthy food options, with a few minor inaccuracies or omissions.	Struggles to accurately identify healthy food options, with significant errors or misunderstandings.
Meal Planning and Preparation	Demonstrates a strong ability to plan and prepare healthy, balanced meals that incorporate a variety of nutrient-dense foods. Provides detailed, step-by-step instructions for preparing these meals.	Satisfactorily plans and prepares healthy meals, with some room for improvement in terms of balance, variety, or preparation details.	Displays limited skills in planning and preparing healthy meals, with significant gaps in knowledge or execution.

 

Results Evaluation

22 Students demonstrate a comprehensive understanding of the key principles of healthy eating, including the importance of balanced nutrition, the role of macronutrients, and the benefits of consuming a variety of fresh, whole foods.

3 students show a good understanding of healthy food concepts, with some minor gaps in knowledge

1 student exhibits a limited understanding of healthy food principles, with significant gaps in knowledge.

15 students accurately identifies a wide range of healthy food options, including fruits, vegetables, whole grains, lean proteins, and healthy fats, and provides a clear rationale for why these foods are considered healthy.

2 correctly identify most healthy food options, with a few minor inaccuracies or omissions.

8 students struggles to accurately identify healthy food options, with significant errors or misunderstandings

At the end 20 students emonstrate a strong ability to plan and prepare healthy, balanced meals that incorporate a variety of nutrient-dense foods. Provides detailed, step-by-step instructions for preparing these meals.

5 students satisfactorily plan and prepare healthy meals, with some room for improvement in terms of balance, variety, or preparation details.