Learner Assessments

WEL 154 Introduction Survey

1. What is your gender?

2. Are you an international student? If so, where are you from?

3. How old are you? Over 30 or Under 30?

4. Are you employed? If so, are you employed part-time or full-time?

5. Are you in the military, a veteran, or a military spouse?

6. Are you a freshman or sophomore?

7. If you are a freshman, is this your first term in college?

8. Are you enrolled full-time or part-time?

9. What is your major?

10. Have you successfully completed ENG 101?

11. Have you used turnitin.com for other classes?

12. Are you familiar with Microsoft Excel and have you used it for submitting class projects in other courses?

13. Why are you taking WEL 154?

14. Do you currently engage in a regular exercise program at least three days a week for a minimum of 30 minutes per exercise session?

15. Do you think you currently have good nutritional habits?

16. Will you need any special accommodations this term?

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Nutrition and Weight Management Pre-TestThis self-test gives you an opportunity to better assess your current knowledge about weight management and nutrition. This will enable you to identify areas of weakness and strength, as well as provide a preview of what will be discussed throughout the Nutrition and Diet Plan unit of this course.

Attempts allowed: 1

This quiz closes on Sunday, 21 October 2012, 11:55 PM

Time limit: 1 hour

1. Obesity is defined as a body mass index equal to or above:

a. 10.

b. 25.

c. 30.

d. 45.

e. 50.

2. Overweight has been defined as a BMI of ____ and higher.

a. 25

b. 30

c. 35

d. 40

Page 2 of 39

e. 45

3. Which is presently the most prevalent form of preventable death in the United States?

a. obesity

b. smoking

c. poverty

d. problem drinking

e. none of these choices

4. Tolerable weight is what:

a. individuals strive for with distorted self-images.

b. is considered ideal weight.

c. is separate from hereditary factors.

d. magazines depict as the goal.

e. is acceptable to the individual.

5. What percent of all dieters lose weight and also keep the weight off for a significant amount of time?

a. 5%

b. 10%Page 3 of 39

c. 15%

d. 20%

e. 25%

6. Very low-calorie diets usually:

a. maintain lean mass.

b. maintain organ tissues.

c. reduce BMR.

d. reduce disease risk.

e. supply all needed nutrients.

7. One pound of fat represents ____ calories.

a. 500

b. 1,000

c. 2,000

d. 2,500

e. 3,500

8. Theoretically, weight is lost when there is a:Page 4 of 39

a. caloric balance.

b. negative caloric balance.

c. greater caloric input than caloric output.

d. net increase in storage calories.

e. positive caloric balance.

9. The suggested lower limits of daily caloric consumption are ____ for men and ____ for women (respectively).

a. 1,500; 1,200

b. 1,800; 1,500

c. 2,100; 1,800

d. 2,400; 2,100

e. 2,700; 2,400

10. ____ provide the nutritional base for a healthy diet in the MyPlate food guidance system.

a. Fruits

b. Whole grains

c. Vegetables

d. Low-fat milk

e. All of these choices

11. Each gram of fat contains ____ calories, while a gram of protein or carbohydrate contains ____ calories.Page 5 of 39

a. 4; 9

b. 3; 6

c. 6; 3

d. 9; 4

e. 9; 5

12. The mechanism that seems to regulate how much a person weighs is known as the:

a. basal metabolic rate.

b. estimated energy requirement.

c. weight-determining factor.

d. setpoint.

e. energy quotient.

13. _____ is the nonfat component of the human body.

a. Lean body mass

b. Cellulite

c. Leptin

d. Recommended body weight

e. BMR

Page 6 of 39

14. The daily recommended fiber intake for males is ____ grams and for females is ____ grams.

a. 38; 25

b. 25; 38

c. 15; 25

d. 25; 15

e. 30; 30

15. The most dangerous fat to one’s health is:

a. saturated fat.

b. unsaturated fat.

c. polyunsaturated fat.

d. monounsaturated fat.

e. trans fatty acids.

16. Unsaturated fats in the diet:

a. are ice cream and cheese.

b. come from plant sources.

c. deliver more calories than saturated fats.

d. only have single bonds between the carbons.

e. raise blood cholesterol.

Page 7 of 39

17. Probiotics are found in:

a. nuts.

b. cheeses.

c. yogurts.

d. meats.

e. eggs.

18.The National Academy of Sciences states that ____% of total calories should come from carbohydrates in a well-balanced diet.

a. 15–35

b. 25–45

c. 35–55

d. 45–65

e. 55–75

Segway

19. The National Academy of Sciences states that ____% of total calories should come from fats in a well-balanced diet.

a. 10–25

b. 20–35

Page 8 of 39

c. 30–45

d. 40–55

e. 50–65

20. Water is:

a. used in digesting and absorbing foods.

b. contained in almost all foods.

c. involved in rebuilding cells.

d. the most important nutrient.

e. all of these choices

Page 9 of 39

Diet Plan Part 1For this assignment, you will visit two web sites, copy your results into a word document, create a SMART fitness goal, and submit your results in a SINGLE word document file via the GMC Online assignment tool for the week this assignment is given.

1. First, visit and complete the LifeScan Health Risk Appraisal. Complete the entire appraisal and copy ALL of your results (select all and copy) Then open Word, and paste (your results into a new document. Note: You will need to make sure the page orientation is landscape and your margins are narrow in order for the table to fit. View Angela Kennedy Example Diet Plan Part 1 for the required format of this assignment. You may want to save this file and name it: Your Name Diet Plan Part 1 (ex: Angela Kennedy Diet Plan Part 1) and simply replace the example results with your own. This will allow you to avoid formatting a new document.

2. Next, visit Web MD's BMI Calculator Plus to complete your body composition calculations.  To use this calculator, enter gender, height, weight, pants size, and weight goal.  After clicking the calculate button, review each results tab (Your Info, BMI & Body Shape, Healthy Weight, Your Calories, Heart Rate, and Summary and plan) for more detailed information about current body composition.  After completing the calculator and reviewing results, copy your results from the Summary and Plan results as shown below and in the example link Angela Kennedy Example Diet Plan Part 1.  Refer to the rubric at the end of this document for details about how this assignment will be assessed.

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3. Based on the results of the above assessments, create a SMART body composition goal that includes a nutritional objective and addresses an area of weakness or an area that can be further improved. Be sure to review the SMART goal model at the end of Chapter 1 and Activity 3.4 prior to creating your goal.

Page 11 of 39

Rubric

Diet Plan Part 1

Unsatisfactory

TargetScor

eResults were not submitted to the instructor on the assigned due date.

Results were screen-printed and sent to the instructor by the assigned due date.

Unsatisfactory Acceptable Target

Student goal may not be complete, does not address the results found in the two assessments, does not follow the SMART goal model, and/or may not have been submitted to the instructor on the assigned due date.

Student goal is mostly complete, mostly addresses the results found in the two assessments, mostly follows the SMART goal model, and is submitted to the instructor on the assigned due date.

Student goal is complete, fully addresses the results found in the two assessments, follows the SMART goal model, and is submitted to the instructor on the Total Score:

Page 12 of 39

Diet Plan Part 2 Waist-to-Hip Measurement AssessmentFor this assignment, you will complete a waist-to-hip ratio assessment. Submit this assignment on GMC Online’s Assignment Tool by the assigned due date. Review the rubric for details concerning how this assignment will be graded.

1. Watch How to Measure the Waist and Hips, which demonstrates how to measure your waist and hips. Record your waist and hip measurements, divide your waist measurement by your hip measurement. Based on the waist-to-hip ratio norms displayed in the video, is your ratio excellent, good, average, or at risk?

Rubric

Diet Plan Part 2 Waist-to-Hip Measurement Assessment

Unsatisfactory

TargetScor

e

Wai

st-to

-hip

as

sess

men

t

Waist-to-Hip ratio and the student’s ratio rating are incomplete and/or results are not submitted to the instructor by the assigned due date.

Waist-to-Hip ratio and the student’s ratio rating is recorded. Results are submitted to the instructor by the assigned due date.

Total Score:

Page 13 of 39

Diet Plan 4 Day Food DiaryFor this assignment, you will complete a 4-day food diary, using the tools provided by SparkPeople. Submit this assignment on GMC Online’s Assignment Tool by the assigned due date. Review the rubric at the end of this document for details concerning how this assignment will be graded.

1. Create a SparkPeople account. This needs to be done BEFORE viewing any of the subsequent videos.

2. View this video describing how to use the SparkPeople Nutrition Tracker

3. For convenience, here are links to SparkPeople Mobile Apps for tracking caloric intake anywhere. These will be very helpful for ensuring your logs are thorough and display all foods/fluids consumed each day.

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4. After setting up a SparkPeople account and viewing the introductory video, use the SparkPeople Nutrition Tracker to record all foods, drinks, and condiments consumed over the next 4 days. This is to provide you with a baseline for your current eating patterns, which will be helpful when designing your nutrition plan in the next assignment. Change the Tracker Options to “Don’t Show Meal Plans” as shown below and enter all items consumed each day.

5. Scroll to your “Daily Totals” to make sure they are not 0 and note how they compare with your recommended goals.

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6. After entering this data for a 4-day time frame, you will need to generate a Nutrition Log Report. Choose the appropriate Start and End dates (these will vary based on the 4 days you chose to track) as shown in the below screen prints and click Run Report.

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5. Scroll to the bottom of the page and click Print Report.

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6. Then click, Print This.

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7. If available, choose the PDF option on the print page. If you don’t have an option to print to pdf, change the Select Printer option from your default printer to Microsoft XPS Document Writer as shown in the below screen prints. Click print. You will then see a Save as dialogue box.

Name the file Your Name 4 Day Food Diary (ex: Angela Kennedy 4 Day Food Diary) and click save.

Page 19 of 39

Rubric

Diet Plan 4 Day Food Diary

Unsatisfactory Acceptable Target

4-da

y Fo

od D

iary

Daily logs are mostly incomplete or not completed at all, may not be in the requested format, and/or may not have been submitted by the assigned due date.

Daily logs are mostly complete but may lack some details for a few items. The assignment is in the requested format and submitted by the assigned due date.

Daily logs are complete. The assignment is in the requested format and submitted by the assigned due date.

Total Score:

Page 20 of 39

Discussion Forum Instructions Participation in the discussion forums is critical to the successful completion of the course. It is through the discussion forums that students interact and learn from each other. Please keep the following in mind as you post to the discussion forums:

1. There are two discussion forums per week. You must make your first post prior to the due dates in order to receive full credit. The due date for the first weekly forum is 11:55 p.m. on Wednesdays. The due date for the second weekly forum is 11:55 p.m. on Fridays.

2. Take the time before you post to organize your response. Posting responses such as "I agree", or "I don't know" are not acceptable. When responding to the topic question, use logic and reasoning supported by examples if they apply. Your responses should be concise but meaningful. Avoid the temptation to stray too far off topic.

3. Keep your responses to one or two short paragraphs. Remember that others will be reading and responding to multiple students and posts per forum.

4. Always be courteous of others. Try to use positive language, ask thoughtful questions, and be sensitive when providing corrective feedback.

5. Follow the rules of netiquette. View a presentation on netiquette by Nicole Marcisz.Discussion forum participation will be graded using the following criteria:

Discussion ForumGrading Rubric

1 - 2 points 3 - 4 points 5 points

Engagement

responded to question three or more days after the discussion first post due date

responded to question one to two days after discussion first post due date

responded to question the day the discussion first post due date

Interactionresponded to question and one other student

responded to question and two other students

responded to question and three or more students

Participationposted a minimum of one response in one day

posted a minimum of two responses over two days

posted a minimum of three responses over three or more days

Relevanceresponses are sometimes irrelevant to the discussion topic

responses are relevant and provide meaningful insight to the discussion topic

responses are always relevant and prompt further discussion of the topic

Discussion Forum Topics Week 1Topic 1:  Body Weight Discussion 

Page 21 of 39

How do you feel about your current body weight? What influence does society have on the way you perceive yourself in terms of your weight? Discuss whether these influences are positive or negative. 

 

Topic 2:  Physical Activity Discussion Forum 

The importance of increased physical activity cannot be over emphasized. There are major health problems that often arise when people do not incorporate regular physical activity into their lives. Thinking about your current lifestyle, discuss the role that physical activity plays in your daily life. Do you make an effort to incorporate physical activity into your daily? How? Do you think you get enough physical activity daily to maintain good health? Why or why not? 

Discussion Forum Topics Week 2Topic 1: Fad Diets 

Obesity is at an all-time high and there are literally thousands of diet plans available. Most are geared toward short-term success, rather than lifetime changes. Discuss ways to identify fad diets and why they do not work. 

 

Topic 2: The Typical American Diet 

Discuss the typical American diet. Describe the diseases and health issues associated with this diet. Also, explain why this diet is so detrimental to one's health. Finally, discuss how closely your own diet resembles the typical American, and the reasons it does or does not.

Page 22 of 39

Nutrition and Weight Management Post-Test

This self-test gives you an opportunity to better assess your knowledge about weight management and nutrition after completing the unit.  Review your results to ensure you understand this material BEFORE turning in your final Diet plan and commentary.

Attempts allowed: 1

This quiz closes on Sunday, 4 November 2012, 11:55 PM

Time limit: 1 hour

1. Obesity is defined as a body mass index equal to or above:

a. 10.

b. 25.

c. 30.

d. 45.

e. 50.

2. Overweight has been defined as a BMI of ____ and higher.

a. 25

b. 30

c. 35

d. 40

e. 45

Page 23 of 39

3. Which is presently the most prevalent form of preventable death in the United States?

a. obesity

b. smoking

c. poverty

d. problem drinking

e. none of these choices

4. Tolerable weight is what:

a. individuals strive for with distorted self-images.

b. is considered ideal weight.

c. is separate from hereditary factors.

d. magazines depict as the goal.

e. is acceptable to the individual.

5. What percent of all dieters lose weight and also keep the weight off for a significant amount of time?

a. 5%

b. 10%

c. 15%

d. 20%

e. 25%Page 24 of 39

6. Very low-calorie diets usually:

a. maintain lean mass.

b. maintain organ tissues.

c. reduce BMR.

d. reduce disease risk.

e. supply all needed nutrients.

7. One pound of fat represents ____ calories.

a. 500

b. 1,000

c. 2,000

d. 2,500

e. 3,500

8. Theoretically, weight is lost when there is a:

a. caloric balance.

b. negative caloric balance.

c. greater caloric input than caloric output.Page 25 of 39

d. net increase in storage calories.

e. positive caloric balance.

9. The suggested lower limits of daily caloric consumption are ____ for men and ____ for women (respectively).

a. 1,500; 1,200

b. 1,800; 1,500

c. 2,100; 1,800

d. 2,400; 2,100

e. 2,700; 2,400

10. ____ provide the nutritional base for a healthy diet in the MyPlate food guidance system.

a. Fruits

b. Whole grains

c. Vegetables

d. Low-fat milk

e. All of these choices

11. Each gram of fat contains ____ calories, while a gram of protein or carbohydrate contains ____ calories.

a. 4; 9

b. 3; 6Page 26 of 39

c. 6; 3

d. 9; 4

e. 9; 5

12. The mechanism that seems to regulate how much a person weighs is known as the:

a. basal metabolic rate.

b. estimated energy requirement.

c. weight-determining factor.

d. setpoint.

e. energy quotient.

13. _____ is the nonfat component of the human body.

a. Lean body mass

b. Cellulite

c. Leptin

d. Recommended body weight

e. BMR

Page 27 of 39

14. The daily recommended fiber intake for males is ____ grams and for females is ____ grams.

a. 38; 25

b. 25; 38

c. 15; 25

d. 25; 15

e. 30; 30

15. The most dangerous fat to one’s health is:

a. saturated fat.

b. unsaturated fat.

c. polyunsaturated fat.

d. monounsaturated fat.

e. trans fatty acids.

16. Unsaturated fats in the diet:

a. are ice cream and cheese.

b. come from plant sources.

c. deliver more calories than saturated fats.

d. only have single bonds between the carbons.

e. raise blood cholesterol.

Page 28 of 39

17. Probiotics are found in:

a. nuts.

b. cheeses.

c. yogurts.

d. meats.

e. eggs.

18.The National Academy of Sciences states that ____% of total calories should come from carbohydrates in a well-balanced diet.

a. 15–35

b. 25–45

c. 35–55

d. 45–65

e. 55–75

Segway

19. The National Academy of Sciences states that ____% of total calories should come from fats in a well-balanced diet.

a. 10–25

b. 20–35

Page 29 of 39

c. 30–45

d. 40–55

e. 50–65

20. Water is:

a. used in digesting and absorbing foods.

b. contained in almost all foods.

c. involved in rebuilding cells.

d. the most important nutrient.

e. all of these choices

Page 30 of 39

Diet Plan Part 3- 5 Day Meal Plan For this assignment, you will complete a 5-day meal plan by using the tools provided by SparkPeople. Submit this assignment on GMC Online’s Assignment Tool by the assigned due date. Review the rubric at the end of this document for details concerning how this assignment will be graded.

1. Using the SparkPeople Nutrition Tracker enter 5 days’ worth of meal plans that are nutritionally sound and that will enable you to meet the stated body composition goal you set at the beginning of the course. This is NOT a food log where you simply record what you've eaten. Refer to the suggestions provided in SparkPeople for meal ideas, along with reading Chapter 5 for a better understanding of what a "nutritionally sound" diet should be. You can double check your plan by looking at Sparkpeople's suggested Daily Goals’ calorie, fat, protein, and carbohydrate ranges and compare them to your totals. If your numbers are red, your plan is not likely sound. Go back and make appropriate adjustments. They should be within the ranges suggested.

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2. Use the Tracker’s suggested meal plans or modify them with appropriate substitutions to meet your recommended daily caloric intake, as well as recommended nutritional balance. Make sure you enable “Show Meal Plans” to see recommendations.

3. Scroll to your “Daily Totals” at the bottom of the page and make sure they are in line with those recommended following them, as shown in the below screen prints. Keep in mind this assignment is different from last week’s. Your goal is to create a nutritionally balanced plan- NOT simply record what you’ve eaten.

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4. After creating 5 days’ worth of data, you will need to generate a Nutrition Log. Choose the appropriate Start date (these will vary based on the 5 days you chose for your designing your plan) and change days to show to 5 as shown in the below screen prints and click Run Report.

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5. Scroll to the bottom of the page and click Print Report.

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6. Then click, Print This.

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7. Choose the PDF option on the print page. If you don’t have an option to print to pdf, change the Select Printer option from your default printer to Microsoft XPS Document Writer. Click print. You will then see a Save as dialogue box.

Name the file Your Name 5 day Meal Plan (ex: Angela Kennedy 5 day Meal Plan) and click save.

Page 36 of 39

Rubric

Diet Plan 5 Day Meal Plan

Unsatisfactory Acceptable

3.2-4.4

Target

4.5-5

5-da

y Fo

od L

og

Meal plans are mostly incomplete or not completed at all, may not be in the requested format, and/or may not have been submitted by the assigned due date.

Meal plans are mostly

complete but may lack some

details for a few items. The

assignment is in the

requested format and

submitted by the assigned

due date.

Meal plans are complete. The assignment is in the requested format and submitted by the assigned due date.

Total Score:

 

Page 37 of 39

Diet Plan Part 3- 5 Day Meal Plan Commentary Requirements

1. Describe your SMART goal from Diet Plan Part 1 (you may simply copy and paste your goal here). Do you believe the meal plan you have created will help you meet your stated objective? How?

2. Describe your overall feelings about the diet plan you have created. Do you believe you can reasonably eat this way? Why or why not?

3. What aspect do you believe will be the easiest for you to successfully follow? Why?4. What aspect do you believe will be the most difficult for you to successfully follow? Why? What steps

will you take to be successful in accomplishing this?5. Were you surprised by the recommended number of calories and/ or portion sizes you should consume? 6. Did you find the SparkPeople Tracker an easy tool to use, and do you plan to use it in the future? Why

or why not? Did you use the Mobile app? 7. The commentary should be created in Word and be at least 150 words (use Word Count to ensure it is).

Name it Your Name 5 Day Meal Plan Commentary (ex: Angela Kennedy 5 Day Meal Plan Commentary).

8. The commentary should be submitted via the GMC Online Assignment Tool by the stated due date.9. Review the rubric at the end of this document.

Grading parameters: 75%-content, 25% -grammar and organization

Page 38 of 39

Assessment Rubric for Diet Plan Commentary

Unsatisfactory

0

Target

1Score

Leng

th

The commentary is less than 150 words.

The commentary is at least 150 words.

Unsatisfactory

0-2.3

Satisfactory

2.4- 2.6

Target

2.7-3Score

Con

tent

The commentary fails to address most or all of the stated requirements of the assignment.

The commentary fails to fully address some of the stated requirements of the assignment.

The commentary fully addresses all of the stated requirements of the assignment.

Total Score:

Page 39 of 39

Unsatisfactory

0-.6

Satisfactory

.7-.8

Target

.9-1Score

Gra

mm

ar

The commentary lacks organization. The commentary contains numerous grammatical and spelling errors.

The commentary is fairly organized. The commentary contains some grammatical and spelling errors.

The commentary is well organized. The commentary contains few to no grammatical and spelling errors.