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Nutrition Issue Evaluation

Assignment 2: Nutrition Issue Evaluation
Begin working on Assignment 2 after you have completed Unit 14. The assignment must be submitted
prior to your ending contract date. It is worth 15% of your final grade. If you have difficulty
understanding what you need to do, please contact your Academic Expert, who will assist you.
This assignment is designed to help you learn to critically evaluate nutrition or diet information. Select a
nutrition or health issue that is covered in Units 11–15. Write a short paper of 1000–1500 words
(3–5 pages) that expands or builds on information found in the Study Guide and textbook. It is not
acceptable for your essay to be a simple repletion of material found in the course. For example, find a
recent study on how diet prevents cancer, the role of dietary fat in heart disease, or a new proposed
weight-loss diet. Then describe this report, explain how it is consistent with or appears to contradict
information in the course material, and then make comments. Include at least four credible sources of
information beyond the Study Guide and textbook.
Information Sources
Sources of reliable information may be obtained from the sources listed in Table C1.2 on p. 23 of the
textbook. Other reliable sources include the Heart & Stroke Foundation of Canada
(http://www.heartandstroke.ca/), Diabetes Canada (https://www.diabetes.ca/), MedlinePlus
(https://medlineplus.gov/), and Healthfinder.gov (https://healthfinder.gov/).
Format
The assignment must include a title page with your name, AU student ID number, course number
(NUTR 331), Academic Expert’s name, and submission date. Please double-space your assignment, use
a standard font (e.g., Times New Roman), and include one-inch margins on all sides of the page.
Marking Rubric
The assignment will be graded as follows:
(10 marks) 1. Selection of an appropriate topic.
(15 marks) 2. Introduction, relationship to course material.
(35 marks) 3. Critical presentation of the material supported by solid reasoning.
(15 marks) 4. Conclusion.
(15 marks) 5. References. You may select any style for the references (e.g., APA Style,
MLA Style, Chicago Manual of Style), but you must be clear, accurate, and
consistent in your referencing style. References must be cited in the text.
(10 marks) 6. Overall presentation: Collection of information, organization, quality of
expression.
Nutrition 331: Nutrition for Health Assignment 2 (Rev. C10) 2
To achieve an excellent grade, be sure to properly evaluate the accuracy of the information to which you
refer. Unit 2 of the Study Guide explains the strengths and weaknesses of different types of research. For
example, if you discuss the importance of a particular nutrient in preventing a particular disease (say
Vitamin X for disease D), then make a clear case (based on the evidence available) that Vitamin X does
indeed prevent disease D. If you discuss how an excess of substance S in the diet increases the risk of
disease Y, then refer to evidence that demonstrates this. Be sure to evaluate the extent to which this
evidence is research-based. For example many claims for diet-disease relationships are based on mere
speculation, some are based on epidemiological evidence, and some are based on strong evidence from
randomized, controlled trials. You must also explain and discuss how the information that you present
agrees with or disagrees with the material in the course.

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