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SUBJECT MATTER RUBRIC: Science

CHEMISTRY

Chemical formulas and equations
Level 2  

2.1

Demonstrate an understanding of the meaning of each part in a chemical equation. For example in the equation:

      3Ca(OH)2 + 2H3PO4 --> 6H2O + Ca3(PO4)2

show that you know what each number, letter and symbol represents.

2.2
Characterize and distinguish between carbohydrates, amino acids, proteins, fat, and minerals
2.3
Test for the presence of starch, fat, and protein in foods.
2.4
Describe what is meant by a limiting reagent
2.5
In the laboratory, determine the number of calories in a food.
Level 3 = L2 +  
3.1
Use titration to determine the percent composition of vitamin C in a beverage.
3.2
Given the reactants and products, write a chemical equation.
3.3
Write generic structural formulas for common organic functional groups
3.4
Explain how a limiting reagent is related to problems of malnutrition.
3.5
Compare the results of your experiment in 2.5 to a known and calculate the percentage error.
Level 4 = L3 +  
4.1
Balance a set of chemical equations
4.2
Write the structural formula for: starch, cellulose, a disaccharide, an amino acid, a triglyceride, minerals
4.3
Calculate the percent composition of an element given the molecular formula.
4.4
Given an equation, and quantities of reactants, determine the limiting reagent.
 

4.5

Describe possible sources of error in your experiment in 2.5. Propose at least one change in the experimental procedure that would reduce error.

    BIOLOGY

The digestive system
Level 2
Trace the flow of food through the digestive system identifying each part and telling, in general terms, what happens at each location
Level 3 = L2 +
Identify the various digestive secretions and briefly describe where they are produced, where they act, and what they do.
Level 4 = L3 +
Use chemical equations to show how carbohydrates, fats and proteins break down.
Honors
Describe a nutritional deficiency that results from a disorder of the digestive system.

    MENU (optional activity) 

CREATING A MENU (optional)
Level 2 Using the food pyramid, create a day’s menu for three people with different activity levels and different body weights. Determine a person’s daily calorie needs as a function of body weight and activity level. Analyze and adjust the nutritional value and consumer costs of the three menus. Your menu must be for three people of the same age and cultural background, currently living in the United States
Level 3 = L2 + Reconstruct a typical daily menu of someone living in the U.S. in the 1930s, who was a member of the age group and culture described in Level 2. Your menu description and analysis paper must compare and contrast this menu with those in for Level 2, discussing nutritional value and consumer costs.
Level 4 = L3 + Construct a typical daily menu of someone of a different age, but the same culture as described in level 2. Your menu description and analysis paper must compare and contrast this menu with the other two, discussing nutritional value and consumer costs.
Honors: Find a source or location where people can learn their Basal Metabolic Rate. Find out how this measurement works and what it measures. Include your findings in your analysis of activity levels of people using your menus.


Interdisciplinary Projects   Nutrition Introduction   Nutrition Overview   Nutrition Exhibition  
Audiences & Actions   Problems & Products   Nutrition References


NUTRITION PROJECT RUBRICS: Language Arts   Careers   Mathematics   Science,  Social Studies   Responsible Citizenship   Planning   Exhibition


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