“You cannot out train bad nutrition.

COURSE:
It’s impossible.” - Scott Eastwood

INTRODUCTION
NUTRITION TO
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NUTRITION
1 DiagnosticUNIT
Quiz SCHEDULE
Explain mark breakdown for unit and
2 hand out Note Taking Package &
DAY 1 Eating & Activity Log
3 Go over Intro Slides
4 Hand out Nutrition Assignment
1 Caloric Requirements
2 The Calorie Counting Challenge
DAY 2 (Optional Video)
3 Carbs, Proteins, & Fats
4 Supersize Me Part 1
1 Vitamins, Minerals, Water
DAY 3 2 Fast Food Menu Breakdown Task
3 Supersize Me Part 2
Reading Labels Intro / Hand out 6
1
Nutrients Study Sheet
DAY 4 2
NAME: Super foods
3 Meal & Activity Tracking
4 Supersize Me Part 3
DAY 5 1 Collect Eating & Activity Log
2 Nutrition Test
 3 Supersize Me
* Optional Nutritional Superhero Assignment included!

NUTRITION
1 A teenager’s DIAGNOSTIC QUIZ
nutritional requirements are identical to an adult’s.
Protein only comes from animals, which is why it can be
T F
2 unhealthy to be a vegetarian. T F
Fat is the best source of food energy and is not unhealthy in
3 moderation. T F
Physical exertion requires lots of vitamins and minerals, so
4 athletes need to take supplements and/or meal replacements. T F
Exercise and sweating heavily mean a loss of salt that should be
5 replaced by sport beverages or salty foods. T F
6 Unsweetened fruit juice contains sugar. T F
Olive and sunflower oils are better for you than ‘blended’ or
7 corn oils. T F
8 A can of pop contains about 8 teaspoons of sugar. T F
9 Snacking between meals is bad for you. T F
1 No foods are bad for you.
T F
0
1 All snack foods are high in fat, sugar, or salt.
T F
1
1 Eating a candy bar before you work out will give you a long-
T F
2 lasting energy boost.
1 A combination of exercise and eating healthy is the best way to
T F
3 stay at the same weight.
1 Water is an important part of any diet.
T F
4
1 Water has no calories.
T F
5
1 The Canada Food Guide recommends complex carbohydrates as
T F
6 our main source of food energy.
1 If you want to build muscle you need to have a high protein diet,
T F
7 so eating lots of meat and protein shakes are important.
1 Artificial replacements like margarine or aspartame are T F
8 healthier than their counterparts (butter and sugar).
1 Organic food is more nutritious than conventional food.
T F
9
2 Skipping meals can be a good way to lose weight.
T F
0

TOTAL: / 20

DIAGNOSTIC
1 A teenager’s QUIZ ANSWERS
nutritional requirements are identical to an adult’s.
Protein only comes from animals, which is why it can be
T F
2 unhealthy to be a vegetarian. T F
Fat is the best source of food energy and is not unhealthy in
3 moderation. T F
Physical exertion requires lots of vitamins and minerals, so
4 athletes need to take supplements and/or meal replacements. T F
Exercise and sweating heavily mean a loss of salt that should be
5 replaced by sport beverages or salty foods. T F
6 Unsweetened fruit juice contains sugar. T F
Olive and sunflower oils are better for you than ‘blended’ or
7 corn oils. T F
8 A can of pop contains about 8 teaspoons of sugar. T F
9 Snacking between meals is bad for you. T F
1 No foods are bad for you.
T F
0
1 All snack foods are high in fat, sugar, or salt.
T F
1
1 Eating a candy bar before you work out will give you a long-
T F
2 lasting energy boost.
1 A combination of exercise and eating healthy is the best way to
T F
3 stay at the same weight.
1 Water is an important part of any diet.
T F
4
1 Water has no calories. T F
5
1 The Canada Food Guide recommends complex carbohydrates as
our main source of food energy. T F
6
1 If you want to build muscle you need to have a high protein diet,
so eating lots of meat and protein shakes are important. T F
7
1 Artificial replacements like margarine or aspartame are
healthier than their counterparts (butter and sugar). T F
8
1 Organic food is more nutritious than conventional food.
T F
9
2 Skipping meals can be a good way to lose weight.
T F
0
Food Group Grains Fruit and Dairy Meat and Other Calories
Vegetables Alternatives (Meal Totals)
BREAKFAST (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)
Time Eaten:

LUNCH (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)
Time Eaten:

DINNER: (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)
Time Eaten:

SNACKS: (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)
Time(s)
Eaten:

Calories
(Food Group
Totals)
Activity Log (Description and # of minutes) Total Daily Calories:
1) 4)
2) 5)
3) 6)

EATING & ACTIVITY LOG

Food Group Grains Fruit and Dairy Meat and Other Calories
Vegetables Alternatives (Meal Totals)
BREAKFAST (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)
Time Eaten:

LUNCH (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)
Time Eaten:

DINNER: (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)
Time Eaten:

SNACKS: (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)
Time(s)
Eaten:

Calories
(Food Group
Totals)
Activity Log (Description and # of minutes) Total Daily Calories:
1) 4)
2) 5)
3) 6)

EATING & ACTIVITY LOG

 NUTRITION UNIT NOTES
NOTE: This sheet will not be marked, but it will be collected and returned at
the end of each class and a completion grade will be given that will constitute
the majority of your “Learning Skills” mark.
What are your nutrition goals?

DEFINITIONS
Nutrition: ____________________________________________________________________________________________________

Nutrients: ___________________________________________________________________________________________________

Diet: __________________________________________________________________________________________________________

Healthy/Unhealthy: ________________________________________________________________________________________

Calories: _____________________________________________________________________________________________________

Tips for Healthy Eating

1)

2)

3)

Caloric Requirements

Five factors that affect how many calories someone should consume in a day include:
_____________________ , _____________________ , _____________________ , _____________________ , ____________________.

What else should we make sure of while we eat the appropriate number of calories a day?

How many calories do you need to consume per day?

Guess (Before the slide is shown): __________________ Actual: __________________

What do you know about Carbohydrates?

What do you know about Proteins?

What do you know about Fats?

What do you know about Vitamins?

What do you know about Minerals?

What do you know about Water?

 YOUR TASK:
FAST FOOD MENU COMPARISON
Using the menus provided, create the unhealthiest, healthiest, and restricted
meals that you can using four DIFFERENT items in each meal.
Your Restaurant: ________________________________________________

UNHEALTHIEST MEAL
Protein Fats Vitamins / Reasons for choosing this
Food Item Calories
(grams) (quantity & what kinds) Nutrients item
1.

2.

3.

4.

HEALTHIEST MEAL
Food Item Calories Protein Fats Vitamins / Reasons for choosing this
(grams) (quantity & what kinds) Nutrients item
1.

2.

3.

4.

LACTOSE INTOLERANT / HYPERGLYCEMIC / GLUTEN FREE MEAL

Food Item Calories Protein Fats Vitamins / Reasons for choosing this
(grams) (quantity & what kinds) Nutrients item
1.

2.

3.

4.

FAST FOOD MENUS

 McDonalds

KFC

Taco Bell

Subway

Pizza Hut

Popeye’s Chicken
FOOD LABEL ANALYSIS
 FOOD LABEL ANALYSIS ACTIVITY
Rank the food items below from healthiest (#1) to unhealthiest (#3), assuming that
someone would eat the entire package and not simply a single serving.

Food Item Reasoning For its Rank

1.

2.

3.

Chicken
Noodle
Soup

Bagel
 Can of Tuna
Your Task
PERSONAL DIET SELF-EVALUATION
For this assignment you will be tracking your eating and activity habits for three “regular”
days of your week. To do so you will need to fill out three of the Eating and Activity Log
sheets, as well as finding the labels from the different food groups that you eat. Once
you’ve collected that information you will then analyze it, answer questions based on your
findings, and type out a one-page response/reflection based on your findings.

NOTE
It is important for you to be honest in this process. You are being evaluated on your
ability to ANALYZE and REFLECT on your eating habits, not on how healthy or unhealthy
your diet is. For this to be useful to you, you need to be as accurate as possible. Don’t
bother trying to make your diet ‘look good’, because that part is not marked.

STEP 1: THE EATING & ACTIVITY LOG

For each of the three days you need to record:
- The Food / Drink Name (under the appropriate category)
- The quantity and size of servings that you ate
- The time that you ate
- The amount / type of activity you did that day

*Use one of the online estimating tools to figure out how to record combination
foods (Foods like pizza, subs, pastas, etc.)

STEP 2: DIET & LABEL ANALYSIS

Remove the label from 1 item of food from of the days you recorded. Paste the labels onto the Label
Analysis sheets provided and answer the questions below.

Looking at the three days you have logged, choose the day that is most typical for you (you want to look
at what you eat on a regular basis). Once you have chosen a day, answer the Self-Analysis question sheet
contained in this package.

THINGS TO BE HANDED IN
Eating and Activity Log 5 marks each = / 15
Label Analysis 5 marks each = / 25
Diet Self-Analysis 1 mark each = / 20 Total / 75
1 Page Reflection 15 marks = / 15
DUE DATE: _____________________________________
 Grains Fruit and Meat and Calories
Food Group Dairy Other
Vegetables Alternatives (Meal Totals)
(Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)

BREAKFAST
Time Eaten:

(Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)

LUNCH
Time Eaten:

(Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)

DINNER:
Time Eaten:

(Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings) (Name and # of Servings)

SNACKS:
Time(s)
Eaten:

Calories
(Food Group
Totals)
Activity Log (Description and # of minutes) Total Daily Calories:
1) 4)
2) 5)
3) 6)
 FOOD & ACTIVITY LOG
*This is the same daily log as is on Day 1*
 FOOD LABEL ANALYSIS

FRUIT AND VEGETABLE

(Paste the Label Here)

Name of the Product:

One Serving Size:

Calories per serving:

Three Main Ingredients:

1)

2)

3)

Is there anything surprising about this product (either healthy or unhealthy)?

 FOOD LABEL ANALYSIS

Grain Products
(Paste the Label Here)

Name of the Product:

One Serving Size:

Calories per serving:

Three Main Ingredients:

1)

2)

3)

Is there anything surprising about this product (either healthy or unhealthy)?

 FOOD LABEL ANALYSIS

Meat and Alternatives

(Paste the Label Here)

Name of the Product:

One Serving Size:

Calories per serving:

Three Main Ingredients:

1)

2)

3)

Is there anything surprising about this product (either healthy or unhealthy)?

 FOOD LABEL ANALYSIS

Dairy
(Paste the Label Here)

Name of the Product:

One Serving Size:

Calories per serving:

Three Main Ingredients:

1)

2)

3)

Is there anything surprising about this product (either healthy or unhealthy)?

 FOOD LABEL ANALYSIS

Other Products
(Paste the Label Here)

Name of the Product:

One Serving Size:

Calories per serving:

Three Main Ingredients:

1)

2)

3)

Is there anything surprising about this product (either healthy or unhealthy)?

 DIET SELF-ANALYSIS
After completing the Eating and Activity Log for three days, choose your most ‘normal’ day and
answer the following questions based on it.

1. Why did you choose this particular day to analyze?

2. How were the other days ‘different’, and why didn’t you choose one of them?

3. How many servings of grain products did you eat?

4. How many servings of fruit and vegetable products did you eat?

5. How many servings of meat and alternative products did you eat?

6. How many servings of ‘other’ products did you eat?

7. Did you have a variety of foods from each group every day?

8. Is there anything significant about the quantities that you ate of any of the food
groups?

9. On average, how high is the fat content of the food you eat and what kind of fats did
you eat the most of?

10. How often did you eat whole grains (brown bread/rice, etc.)? Where might you
add/substitute them into your meals for the day?

11. How often did you eat dark greens or orange fruits? Where might you
add/substitute them into your meals for the day?

12. What category of taste did the foods you ate have the most of?

- Sweet - Salty - Fried - Sour - Bitter

13. How many cups of water did you drink, and how many of other beverages?
14. Did you add any sugar or salt to your meals? How often?

15. Did you eat a complete breakfast, lunch, and dinner? If not, explain why.

16. What time of day did you eat the most?

17. How much activity did you get? Did it match your energy consumption for the day?

18. How balanced are your meals? Is there a meal in which you eat significantly more or
less than the others?

19. How do things outside of nutrition and hunger affect your eating habits? Do you eat
more/less because of stress/self-image/social pressures?

1 PAGE REFLECTION
Write a one-page (250-300 word maximum) summary and analysis of
what you have found out about your eating habits. You should analyze your
diet from a nutritional viewpoint: Did anything you studied about
foods/diets/lifestyle surprise you when you look at your own habits? Does
your current diet fit the needs of your fitness and nutrition goals? How might
you improve your diet or lifestyle? What are three small but significant changes
you can make to your diet to improve it (keep them realistic and attainable)?
Select the best response to each of the following questions, making sure to answer on this question sheet.

NUTRITION UNIT TEST

(1 Mark Each = 13 Marks)

1. Which of the following IS NOT a tip for healthy eating?

a. Drink more water.
b. Eat a variety of foods.
c. Eat more calories than you think you’re going to need, just to be safe.
d. Don’t go crazy about what you eat.

2. How many calories should an active teenage male be consuming each day?
a. 2200
b. 2500
c. 2800
d. 3100

3. The source of energy containing the most energy per gram is?
a. Fat
b. Carbohydrates
c. Protein
d. Minerals

4. What percentage of our bodies does water make up?

a. 35-45%
b. 45-60%
c. 60-75%
d. 75-90%

5. The purpose of fiber in one’s diet is to?

a. Supply energy for growth and repair of muscles
b. Build stronger bones and teeth
c. Help absorb vitamins and minerals
d. Help move food through the digestive system

6. Which alternative could be substituted for one ‘meat’ serving?

a. Tofu
b. Rice
c. Egg
d. All of the above
e. Only (a) and (c)

7. The best sources of complex carbohydrates are:

a. Fresh fruit, skim milk, lean meat
b. Fish, salad, yogurt
c. Whole wheat bread, pasta, brown rice
d. Chicken, fruit juice, salad
8. The building blocks for proteins are:
a. Amino Acids
b. Monosaccharides
c. Vitamins
d. Fats

9. Which of the following is a water-soluble vitamin?

a. Vitamin A
b. Vitamin C
c. Vitamin D
d. Vitamin E

10. What percentage of our daily calories should come from proteins?
a. 10%
b. 20%
c. 35%
d. 45%

11. The carbohydrates that take longer to break down, and so release energy
slowly and consistently to your body are called:
a. Monosaccharides
b. Disaccharides
c. Polysaccharides
d. Fiber(s)

12. On a food label, “%DV” stands for:

a. Date Vended (purchased)
b. Recommended Daily Value
c. Direct Vitamins
d. Disaccharides

13. Which two are the ‘good’ fats?

a. Monosaturated, Saturated
b. Saturated, Polyunsaturated
c. Trans, Monosaturated
d. Monosaturated, Polyunsaturated
 NUTRITION UNIT TEST: SHORT ANSWER SECTION
14. Four main factors in calculating someone’s recommended caloric intake per
day are
(.5 Each = 2 Marks):

a. _____________________________________________________________________________

b. _____________________________________________________________________________

c. _____________________________________________________________________________

d. _____________________________________________________________________________

15. List Four Super Foods, and what it is that makes them ‘super’ (.5 Each = 4
Marks):

a. _____________________________________________________________________________

b. _____________________________________________________________________________

c. _____________________________________________________________________________

d. _____________________________________________________________________________

16. Identify three functions of Water in the human body (1 Each = 3 Marks):

a. _____________________________________________________________________________

b. _____________________________________________________________________________

c. _____________________________________________________________________________

17. In a short paragraph, identify three ways to lower fat in the body (3 Marks):
 NUTRITION UNIT TEST: PARAGRAPH ANSWER

18. Assuming that the person eating is a 16-year-old active girl, and that they are going
to eat the entire package of whichever food they choose, use the food labels below to
identify which of the two food items you would recommend as the healthier choice for
her to eat. Explain why using at least three different aspects of the labels. (5 Marks)

Option A

Option B

VV
Select the best response to each of the following questions, making sure to answer to answer BOTH on

UNIT TEST: ANSWERS

this question sheet and on the Scantron card.
(1 Mark Each = 13 Marks)

1. Which of the following IS NOT a tip for healthy eating?

a. Drink more water.
b. Eat a variety of foods.
c. Eat more calories than you think you’re going to need, just to be safe.
d. Don’t go crazy about what you eat.

2. How many calories should an active teenage male be consuming each day?
a. 2200
b. 2500
c. 2800
d. 3100

3. The source of energy containing the most energy per gram is?
a. Fat
b. Carbohydrates
c. Protein
d. Minerals

4. What percentage of our bodies does water make up?

a. 35-45%
b. 45-60%
c. 60-75%
d. 75-90%

5. The purpose of fiber in one’s diet is to?

a. Supply energy for growth and repair of muscles
b. Build stronger bones and teeth
c. Help absorb vitamins and minerals
d. Help move food through the digestive system

6. Which alternative could be substituted for one ‘meat’ serving?

a. Tofu
b. Rice
c. Egg
d. All of the above
e. Only (a) and (c)

7. The best sources of complex carbohydrates are:

a. Fresh fruit, skim milk, lean meat
b. Fish, salad, yogurt
c. Whole wheat bread, pasta, brown rice
d. Chicken, fruit juice, salad
 UNIT TEST: ANSWERS
8. The building blocks for proteins are:
a. Amino Acids
b. Monosaccharides
c. Vitamins
d. Fats

9. Which of the following is a water-soluble vitamin?

a. Vitamin A
b. Vitamin C
c. Vitamin D
d. Vitamin E

10.What percentage of our daily calories should come from proteins?

a. 10%
b. 20%
c. 35%
d. 45%

11.The carbohydrates that take longer to break down, and so release energy slowly and consistently to
your body are called:
a. Monosaccharides
b. Disaccharides
c. Polysaccharides
d. Fiber(s)

12.On a food label, “%DV” stands for:

a. Date Vended (purchased)
b. Recommended Daily Value
c. Direct Vitamins
d. Disaccharides

13.Which two are the ‘good’ fats?

a. Monosaturated, Saturated
b. Saturated, Polyunsaturated
c. Trans, Monosaturated
d. Monosaturated, Polyunsaturated
 UNIT TEST: ANSWERS
14.Four main factors in calculating someone’s recommended caloric intake per day are
(.5 Each = 2 Marks):

a. Age

b. Sex

c. Current Weight

d. Level of Activity
(Answers might also vary based on discussion)

15.List Four Super Foods, and what it is that makes them ‘super’ (.5 Each = 4 Marks):

a. Oranges – Rich in vitamin C, fiber, and folic acid

b. Quinoa – Good source of energy and has protein

c. Broccoli – Lots of vitamin C

d. Sweet Potatoes – High in carbs, fiber, potassium, and vitamins A & C

(Answers might also vary based on discussion)

16.Identify three functions of Water in the human body (1 Each = 3 Marks):

a. Transports waste and nutrients to cells

b. Regulates body temperature

c. Needed for most chemical reactions

(Answers might also vary based on discussion)

17.In a short paragraph, identify three healthy ways to lower fat in the body (3 Marks):

- Exercise regularly
- Lower calorie consumption
- Avoid ‘bad’ fats, increase ‘good’ fats
- Use veggie and fruit to replace unhealthy snacks
- Decrease overall fat consumption

(Answers might also vary based on discussion)

 UNIT TEST: ANSWERS
18.Assuming that the person eating is a 16-year-old active girl, and that they are going to eat the entire
package of whichever food they choose, use the food labels below to identify which of the two food
items you would recommend as the healthier choice for her to eat. Explain why using at least three
different aspects of the labels. (5 Marks)

A is Better B is Better
(This one is generally healthier) (This one is better in a few areas)
- 500 calories total versus 900 calories total (for - 120 g carbs (9 fiber/ 9 sugar) VS 62 g Carbs (0
456 g of food VS 294 g of food) fibre/10 sugar)
- 60 mg VS 90 mg of cholesterol - 36 g Protein VS 10 g Protein
- 940 mg VS 2760 of sodium - More vitamin A, Calcium, and Iron
- 24 g of fat (6 saturated) VS 33 g fat (18
saturated)

ANSWERS Option A

Option B
 NUTRITIONAL SUPERHERO TRADING CARD
KAPOW! SHAZAM! The citizens of your city have been working long hours and unfortunately are not
getting the adequate nutrition they need. Instead, they have been grabbing quick on-the-go eats with
little to no nutritious value. It is up to YOU, the new superhero in town, to help them out!

YOUR TASK:
1. You will be creating a digital superhero trading card (A4 size; 8.5 X 11)
2. Go to http://www.heromachine.com/heromachine-2-5-character-
portrait-creator/
a. You will need Flash Player
b. You may choose to draw them by hand if you are unable to launch
the website
3. Create your superhero’s stat sheet.

Your superhero has a nutritional superpower that will help contribute to a

better society by creating more physically healthy citizens. What do they need a balance of? Less of? Do
they need certain nutrients? Do they need a superhero to provide them with more Vitamin A? What does
Vitamin A help with? Do they need a superhero to help limit the amount of sodium intake? Find out what
the people of your city need! You will need to do some research.

The FRONT PAGE must include:

1. A PICTURE of your superhero
2. The NAME of the superhero
3. A brief DESCRIPTION (1-2 sentences) of their nutritional superpowers. What are they and what
do they do?

The BACK PAGE must include:

4. Superpower EXPLANATION: What are two benefits of their nutritional superpower? How does
this superpower help? What does this nutrition help prevent? How does this nutritional
superpower help improve physical health? Answer some of these in a short paragraph, and feel
free to include any other information you think is relevant.
5. SUPERHERO DIET: What does your superhero eat to sustain their powers? Create and explain a
balanced meal your superhero eats to get their superpower. Ensure:
a. Your meal follows the plate method (1/2 fruits & vegetables, ¼ whole grains, ¼ protein)
 b. You define what specific nutrients are included in the foods you have chosen and how they
fit the Recommended Daily Allowance (RDA) based on age for those nutrients?
6. SUPERHERO LIFESTYLE: Name and describe 3 actions/habits that contribute to your superhero’s
nutritional health. What foods can they substitute/replace with alternatives that will give them the
effect of your superpower? What activities can they do that would help develop your superpower?

MAKE SURE YOU CARD

➢ Is clearly written with accurate information
➢ Is colourful and has a layout that adds to the content
➢ Is well organized
 NUTRITIONAL SUPERHERO RUBRIC
CRITERIA LEVEL 1 LEVEL 2 LEVEL 3 LEVEL 4
Understanding
Demonstrates
Health knowledge and Limited demonstration and
Demonstrates with
Mostly demonstrates with Thoroughly and accurately
somewhat accuracy,
Concepts understanding of accuracy of knowledge and
knowledge and
accuracy, knowledge and demonstrates knowledge
the benefits of understanding of the understanding of the and understanding of the
understanding of the
/30 chosen benefits of chosen
benefits of chosen
benefits of chosen benefits of chosen
superpower & superpower & nutrient superpower & nutrient superpower & nutrient
superpower & nutrient
nutrient
(Question 3 & 4)
Develops a high
order thinking
Making Healthy rationale and
Limited identification and Somewhat identifies and Mostly identifies and Skillfully identifies and
development of low order develops a low order develops a high order develops a high order
Choices careful
thinking rationale and thinking rationale and thinking rationale and thinking rationale and
consideration on
careful consideration on careful consideration on careful consideration on careful consideration on
/30 superhero’s
superhero’s balanced meal superhero’s balanced meal superhero’s balanced meal superhero’s balanced meal
balanced meal
taking into account the taking into account the plate taking into account the plate taking into account the plate
taking into
(Question 5) plate method method method method
account the plate
method

Making
Connections for Proposes
suggestions on Fails to propose Proposes suggestions on the Proposes suggestions on the Skillfully proposes
Healthy Living the habits suggestions on the habits habits contributing to habits contributing to suggestions on the habits
contributing to contributing to superhero’s superhero’s nutritional superhero’s nutritional contributing to superhero’s
/25 superhero’s nutritional health health health nutritional health
nutritional health
(Question 6)

Communication Presents
interesting Information presented is Information presented is Information presented is
Information presented is
/15 information in a not clear and easy to follow somewhat clear and easy to mostly clear and easy to
clear and easy to follow,
clear manner free with many grammatical follow with some follow with mostly no
free of grammatical errors.
of grammatical errors. grammatical errors. grammatical errors.
(Question 1 & 2) errors

MARK: /100
 SUPERHERO MACHINE

Version 2:
http://www.heromachine.com/heromachine-2-5-
character-portrait-creator/

Version 3:
http://www.heromachine.com/heromachine-3-lab/
THANK
S!
(for purchasing this product)

If you like this resource, you should

check out our other products!

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BUNDLE
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All the best,

THE LESSON SHOP