Outline Without going into too much detail this

Outline: Without going into too much detail, this could be a simple list. This could be all nutrients, however covered briefly. Level 1 at D-G grading. L 2 P: Describe: identify districted features and give descriptive, factual detail. Not all “content” needs to be covered to meet merit standard. In detail could be relating to the suggested dishes. limited range: without fullness/not all mentioned/lacks detail. Level outcome Performance band LO 1 understand the importance Assessment criteria of nutrition when planning menus. AC 1. 1 Describe functions of nutrients in the human body. Level 1 pass Level 2 Merit Outlines the functions of a limited range of nutrients in the human body. Describe functions of Describe clearly a range of nutrients functions of a range of in the human body. nutrients in the human body. Level 2 Distinction (a basic list for outline) Main content: AC 1. 1 Describe functions of nutrients in the human body. Nutrients Protein Fat Carbohydrate Vitamins Minerals Water Dietary fibre (NSP) L 2 M: Describe clearly: identify districted features and give clear descriptive, factual detail. Painting a clear picture.

L 2 M: Describe clearly: identify districted features and give clear descriptive, factual detail. Painting a clear picture. Most of content should be covered within this section for Merit standard or clear description linked to chosen X 4 dishes. Side 2 & 3 are examples of how you can present your work: proposal dishes, poster, chart or leaflet. Proposed Dish 2 Mighty Duck Noodles Nutrients (1. 1) linked to four possible dishes Noodles: starchy carbohydrate for energy Green pepper and chillies: peppers and chillies contain vitamin C which is good for healthy skin Carrots: Contain Vitamin A and Betacarotene which helps with vision Duck: provides protein for growth and repair and also iron for healthy blood Vegetable and sesame oil: these provide a unsaturated form of fat which is better for your heart Soy sauce: This provides sodium which is important for the balance of your body fluid though too much can cause high blood pressure

AC 1. 3 Explain characteristics of unsatisfactory nutritional intake. Please refer to AC 1. 3 worksheet to help guide your research https: //www. nutrition. org. uk/ https: //www. nutritionist-resource. org. uk/areaspage. html https: //www. nhs. uk/live-well/eat-well/ Slide 5: Explains the grade levels for AC 1. 3 Slide 6 illustrates an example of how you can present your work

Explain: Give reason; show understanding of how or why something has occurred. Assessment criteria Level 1 pass Level 2 Merit AC 1. 3 Explain Outlines key characteristics of unsatisfactory nutritional intake. Evidence is mainly descriptive with limited reasoning. Explain characteristics of unsatisfactory nutritional intake. There is evidence of reasoning and relating characteristics to specific groups. Explain with clear reasoning characteristics of unsatisfactory intake of a range of nutrients. Explanations are related to specific groups. characteristics of unsatisfactory nutritional intake. L 1 P: outline: Without going into too much detail, this could be a simple list. Comparison may be implied. Learners must cover the main content: Characteristics • Visible • Non-visible AC 1. 3 Explain characteristics of unsatisfactory nutritional intake. Evidence: the available facts or information. Something that makes it plain. Or clear: indication. Unsatisfactory Nutritional deficiencies Nutritional excesses Level 2 Distinction Range: A variety. Clear: Easy to understand. To the point. In way that is easy to see or understand. Covering most of the “main content” Reasoning Similar to how/why/justify: give reasons or evidence to support your opinion or view.