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Guidelines For Group Project & Presentation: GEE5304 Nutrition & Health The Assessments

The document provides guidelines for a group project and presentation assignment. It is divided into 3 parts: 1) Topics and presentation schedule with 16 topics that will be randomly assigned to groups of 9-10 students. 2) Instructions for the group presentation and report, including formatting, submission deadlines, and criteria for marking. 3) Criteria for marking both the group presentation (worth 30%) and project report (worth 40%). The remaining 30% comes from an individual tutorial assignment.

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Hay Kwong
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40 views9 pages

Guidelines For Group Project & Presentation: GEE5304 Nutrition & Health The Assessments

The document provides guidelines for a group project and presentation assignment. It is divided into 3 parts: 1) Topics and presentation schedule with 16 topics that will be randomly assigned to groups of 9-10 students. 2) Instructions for the group presentation and report, including formatting, submission deadlines, and criteria for marking. 3) Criteria for marking both the group presentation (worth 30%) and project report (worth 40%). The remaining 30% comes from an individual tutorial assignment.

Uploaded by

Hay Kwong
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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GUIDELINES FOR

GROUP PROJECT & PRESENTATION


GEE5304 Nutrition & Health
The Assessments
Instructions
Individual Assignment: 30% Tutorial
Group Project Report: 40%
Group Project Presentation: 30%

Lecture provides basic knowledge in Nutrition


Apply these scientific knowledge
Plus your analytical and critical skills
In-depth discussion on assigned topic
TOPICS AND
PRESENTATION SCHEDULE
Date No. Topics 4

1/11/2016 Promotional Tools of Balanced Diets


1 Food Pyramid: The Theory Behind
2 MyPyramid: What is more?
3 ChooseMyPlate: What are differences?

8/11/2016 Measuring Body Composition


Introduction of Body composition measurements and direct
4
methods
5 Body Composition Measurement: Indirect Methods
6 Body Composition Measurement: Doubly Indirect Methods

15/11/2016 Comparison of nutrient information of Packaged Food


7 Soft drinks
8 Biscuits
9 Instant Noodles and Cup Noodles

22/11/2016 Analysis of Food in Hong Kong Style Restaurants


10 Breakfast
11 Lunch
12 Dinner

29/11/2016 Analysis of Popular Diets


13 Veganism
14 Raw Food Diet
15 Mono-fruit Diet
16 Protein Diet
Grouping
16 Topics
9 to 10 Students in each group
Out of this range is NOT allowed
Submit names, student ID, mobile no. of
group members
Through email: [email protected]
Topics by lucky draw on week 5
6

Group Presentation
1. Presentation: 20mins
2. Q&A: 5 to 10 mins
3. Medium: English
4. Presentation style: Free
PowerPoint, Drama, Role Play, Poster, Demo

5. Dress code: Casual


6. Upload materials after your presentation
7

Criteria of Marking
Item Criteria Marks

1 Content: Depth & Accuracy 50

2 Presentation Style, Creativity & Fluency 30

3 Responses to questions 10

4 Peer Review* 10
* Marks given by your groupmates
Group Project Report
Submission deadline: 6th December, 2016, 16:00

At least 5 pages
With a declaration of plagiarism () 0 mark
To the mail box at the entrance of Room 815
Hard copy only
Late report submission deduct 20 marks every day
9

Criteria of Marking
Item Criteria Marks

1 Content: Depth & Accuracy 50

2 Illustrations 20

3 Structure, Flow and Fluency 20

4 Peer Review 10

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