Running Head: Analysis and Construction of a Homework Assignment 1

Analysis and Construction of a Homework Assignment

Keenan Flegel

Saskatchewan Polytechnic

March 10, 2017

Analysis and Construction of a Homework Assignment 2

Analysis and Construction of a Homework Assignment

The assignment that was created is for the Advanced Care Paramedic Credit fitness class

known as ACP FTNS 163. While the learning objective is set clearly by the Paramedic program

the assignment is something that I created in hopes to use as a new assignment for the learning

objective. The learning outcome that this assignment falls under is called: Design a Personal

Nutrition Plan. This analysis will include the “why” and “what” behind the assignment, the

explanation of the level of Bloom’s taxonomy, the rationale behind the design, the pro’s and

con’s and follow up activities that will be done. Included in the appendix is the assignment as

handed out to the students. The analysis of the assignment will include an explanation of what

this assignments goals are.

The design of this assignment was done using some guidelines discussed by Boye (2015)

in her article “How do I Create Meaningful and Effective Assignments?” She mentions that

before assessing students the instructor should examine the “why” and “what” (Boye, 2015). The

“why” is simply why the project is assigned and the “what” is what you want the students to

learn as well as “what knowledge, skills and abilities do you aim to measure with this

assignment” (Boye, 2015). When designing the assignment for the FTNS 163 class I first asked

myself why am I assigning the project? As stated, the learning objective is to “Develop a

Personal Nutrition Plan”. When thinking about this learning objective it was clear that students

are to use higher level thinking and to design their own nutrition plan as this is what is asked for.

However, I really had to sit down and think about what it really is that I want my students to gain

and learn from this assignment. My main goal for this assignment is to get the students to think

critically about their nutrition done through research, tracking, reflecting and then redesigning.

More specifically according to Bloom’s Taxonomy levels: Listing, summarizing analyzing,

Analysis and Construction of a Homework Assignment 3

designing and creating. As mentioned, the main goal of this assignment is to get the students to

think critically about their nutrition and therefore analyze their current nutrition practices and

develop a nutrition plan through adaptation of their original. As Boye (2015) states, “If you want

students to demonstrate critical thinking, perhaps asking them to summarize an article is not the

best match for that goal; a more appropriate option might be to ask for an analysis of a

controversial issue in the discipline.” In this assignment I do have them summarize an article and

research further and report on it but I have a large part of the assignment focused on analyzing

their three day nutrition record using the knowledge gained from their research. Analyzing the

record will demonstrate higher level thinking directed to the end goal of being able to synthesize

or bring it all together and design a nutrition program.

As we have seen this assignment is directed at getting students to think critically about

their nutrition habits. By looking at Bloom’s Taxonomy we can see that the learning outcome is

a higher order thinking skill. The assignment starts with lower levels of thinking which

according to Bloom’s ladder knowledge and comprehension. The students are to first learn more

about nutrition through research and use lower level thinking, summarize. It is then assumed that

after this knowledge gain the students should be able to analyze their 3 day record to the best of

their ability based off of that knowledge from research and from some content covered in class.

However, that being said there are a few disadvantages in this approach. First, because of time

restraints in the program there is not enough time to fully cover a large amount of nutrition

topics. As Boye (2015) suggests if an assignment is too challenging then this may frustrate

students and affect their assignment quality. The assumption is that students will have enough

knowledge to analyze their nutrition even at a basic level. That being said one main disadvantage

may be that all students might be at different levels. Secondly, to further the point of students
Analysis and Construction of a Homework Assignment 4

being on different levels it is very common these days to have nutrition information overload.

Because of many different media outlets and opinion sharing platforms (social media) nutrition

information has become to some opinions, confusing. Lastly, nutrition can be a topic that is

overwhelming to some. Some students may start to feel that they are being judged based on what

they eat. At the beginning of this assignment it is made clear that only the instructors will see the

nutrition logs and they are meant to be a learn tool and stepping stone to change.

This type of assignment does have some disadvantages but it is felt that the advantages

far outweigh them. Because this assignment is to encourage higher levels of thinking and use

thought orders that are at the top of Bloom’s ladder it is the hope that students learn to not over

complicate nutrition. First, by having students complete this assignment in steps will allow them

to use instructor feedback in the goal of developing a personal plan. The instructor can make

adjustments to the assignment based on student needs as the semester goes. Second, by

incorporating the Precision Nutrition article and directing students to their site it is anticipated

that students will examine methods that are simple and not complex. The goal of the assignment

is to encourage students to further learning by exploring more content and resources. Some more

advantages include teaching students simple methods to track their nutrition. This does not

include calorie counting with complex phone apps but simple methods using a person’s own

hand. If students can learn how to select food portion sizes simply by using their hand they have

then overcome many obstacles. Many times when teaching people how to change their nutrition

habits it is often helpful to have them reflect on what they eat by recording. This chance to

reflect can have students make informed decisions and even encourage further digging into

research to help them make informed decisions.

Based on these advantages this assignment is very appropriate for the learning outcome.
Analysis and Construction of a Homework Assignment 5

Previous assignments under this learning outcome have been had students develop nutrition

plans without filling the gaps in Bloom’s ladder. Past assignments have had students review

articles or even just the Canada food guide and then develop a plan. The plan that was developed

was often the final product and the there is never any feedback given to help students learn the

content. It is viewed that by creating an assignment that has students summarize and comprehend

information then take that information to higher level by analyzing, adapting and then creating,

they will get a better understanding of their nutrition habits. Schwartz (n.d.) mentions that “the

goal of using Bloom’s Taxonomy is to encourage higher-order thought in students by building up

from lower-level cognitive skills.” This assignment takes students through those steps as she

mentioned. Students may not become experts by any means in this topic but the goal is to create

critical thinking around the topic and have students develop a better and deeper personal

understanding of nutrition.

When deciding how to create a rubric for this assignment and deciding what elements

were most important, I again sat back and thought of the goal of this assignment. The goal is not

to make students experts in the area of nutrition but to have then carefully analyze their current

practices and reflect on what they feel needs to change to support their health. The three day

record is important but most important and worth 15 marks is the written analysis of their record.

The big question is can they effectively analyze and conduct research to gain more

understanding. The second big component is can they use their reflection and research to

effectively make changes and put it all together. Together these two sections are over half the

weight of the assignment. To help ease the pressure of an assignment like this, students are given

the semester to complete it. This will allow them enough time to reflect and learn as much as

they need and they can ask as many questions as they need to help them on their way. They are
Analysis and Construction of a Homework Assignment 6

provided with feedback as the assignment is completed and handed in in stages.

When completing this assignment in stages students are given regular feedback. By

conducting this assignment in this manner is allows for many opportunities for follow up

activities in stages and in the end. Follow-up activities after their research as Dunn (2015)

suggest could include an activity called Pair-share. This activity could have the instructor pose a

question, one that may pertain to an issue or misconception a large majority of students had on

their research and reflection, have the students record their answers on a sheet of paper and break

out into groups to discuss their response and further research it. Further follow up activities could

be concept mapping as describe by Dunn (2015). Students could be broken into groups that are

based on common issues they experience in their assignment. Groups will then be assigned a

term or concept and have to map it out. They can use research if needed to support their map.

Groups will then present this to the class. This can be done at the end of the assignment to

encourage further thought in nutrition and help clear up any issues they may have had. These

follow up activities can support student learning by continuing it. Typically assignments are over

when they are handed in, the instructor provides feedback and that is it. These activities can help

clear up questions, further learning and are all done in class which does not require other time

that could be dedicated to the assignment and other Paramedic classes.

This assignment is designed to get students to analyze their current nutrition practices

using knowledge obtained through research and in class. The goal is to get students to think

about their practices and to encourage them to not get overwhelmed with nutrition. The hope

would be that they understand that nutrition is complicated and that they become encouraged to

further examine their nutrition habits and continue to learn more in the future.
Analysis and Construction of a Homework Assignment 7

References

Berardi, J. (n.d.). How to fix a broken diet: 3 ways to get your eating on track. Retrieved from:

http://www.precisionnutrition.com/fix-a-broken-diet

Boye, A. (2015). How Do I Create Meaningful and Effective Assignments? Retrieved from

http://www.fgcu.edu/OUS/files/How_Do_I_Create_Meaningful_and_Effective_Assignm

ents.pdf

Schwartz, M. (n.d.). Matching Assessments to Learning Outcomes. Retrieved from

http://www.ryerson.ca/content/dam/lt/resources/handouts/examslearningoutcomes.pdf

Dunn, K. (2015, Nov 5). 5 effective activities to run after watching videos in the classroom.

Retrieved from http://dailygenius.com/videos-in-the-classroom/

Analysis and Construction of a Homework Assignment 8

Appendix

Analysis and Development of a Nutrition Plan

Purpose: To learn about nutrition challenges and strategies for overcoming them.
Following the steps below in order, you are to work toward creating a personal nutrition plan.
Please complete and hand in your assignment in the order you follow below. Please note that
each section will be due at different times of the semester. This will allow you to get feedback
from your instructor and ask questions as you need.

*Please make sure to use APA formatting. Please include a title and reference page.

This assignment is worth 30% of your final grade.

1- Determine your daily food intake.

List your current nutritional habits by using the 3 day tracking sheet attached.
During the next month, select 3 days (2 weekdays and 1 weekend day) to record your food and
beverage intake. To attain as much accuracy as possible, try to select days that are “typical” of
your eating habits. Do not change your eating habits on the days you are recording. See attached
instructions (1.1) and tracking sheet (1.2).

Due Date: _________________

2- Analyze your three day nutrition record

A. Reading Assignment:
Precision Nutrition “3 steps to fix a broken diet”
 See http://www.precisionnutrition.com/fix-a-
broken-diet for the full article.

Berardi, J. (n.d.). How to fix a broken diet: 3 ways to get your eating on track. Retrieved from:
http://www.precisionnutrition.com/fix-a-broken-diet

B. Self-research
Find a nutrition article or scientific research not listed above. Be sure to cite and reference the
article in APA format.

C. Article Summary and Reflection.

In one to two pages:
1. Summarize what you learned from the Precision Nutrition article. Please include what you
learned, what you agreed with and disagreed with.
Analysis and Construction of a Homework Assignment 9

2. Find a Nutrition article or research and summarize the article. Please include what you
learned, what you agreed with and disagree with.

3. Analyze your three day record using information from your readings. Please discuss what have
you learned about your dietary intake in doing the three day record (include both adequate and
deficient intakes). Please include at least two points.
For example:

I learned that:

I can use my hand as a tool for monitoring food intake

my diet is well-balanced/not well-balanced…
my diet is adequate in (list the nutrients that were adequate) but low in (list the nutrients that
were too low)…
my intake of starchy Carbs are too high…
etc. (list everything that you learned)…

4. What improvements will you make in your diet (include eating habits and the
addition/deletion of foods). Be specific and use the PN article. Please include at least two
examples.

For example:

To increase my fiber intake, I could (will):

Switch from white bread to 100% whole wheat bread.

Eat a high fiber cereal (such as Shreddies or Bran Flakes) in place of my usual Fruit Loops.
Have a piece of fruit as an afternoon snack in place of a bag of potato chips.

Due date: _____________________

3) Adapt your 3-day nutrition record.

Now that you have reflected on your 3-day meal record and have reviewed the Precision
Nutrition article you will make the appropriate changes to your existing nutrition record.

Using the same tracking sheets you will make changes to your three day record based off of your
reflection, the PN nutrition article and research. These changes are what will be your new
nutrition plan (3 days). Please use a new set of sheets to record your new information.
In a paragraph or two please describe and note what changes were made and why. Such changes
Analysis and Construction of a Homework Assignment 10

could be meal timing, amounts, types etc.

Due Date: _____________________

4) Create a meal
To show that you understand the development of a nutrition plan you will be asked to put
together a lunch that follows your new nutrition plan. You will be asked to show this meal to
your instructor prior to your lunch.

Due Date: __________________________

Analysis and Construction of a Homework Assignment 11

Attached Instructions and Sheets

1.1. 3-Day Food Intake Record

Instructions:
1. During the next month, select 3 days (2 weekdays and 1 weekend day) to record your
food and beverage intake. To attain as much accuracy as possible, try to select days that are
“typical” of your eating habits. Do not change your eating habits on the days you are recording.

2. Record your intake on the PN Dietary Record Form: Food Intake Record provided. Use
a separate sheet for each day.

3. Write down everything you drink and eat in each 24 hour period (i.e., food, beverages,
water, tea, coffee, gum, cough drops, mints, alcohol, vitamin/mineral supplements, etc.).

4. Record the time of eating. Record all foods and beverages immediately after
consumption. (If you wait until the end of the day you may forget.)

5. Be specific in recording the kinds and amounts of food/beverages. Describe each item in
detail. For example:

Tea or coffee – remember to list the cream and sugar used

Fruit juices – specify type (apple, orange, etc.), sweetened or unsweetened, fresh or from frozen
concentrate
Milk – specify whole, 2%, 1%, skim, chocolate
Alcoholic beverages – specify the type and amount, including mix
Bread – specify kind (white, rye, 100% whole wheat, 60% whole wheat); remember to list
butter/margarine and spread (jam, jelly, etc.)
Cereal – specify the type (corn flakes, oatmeal) and also include milk and sugar/sweetener used
Soups/Casseroles/Salads – specify kind; remember to include salad dressings and other
condiments
Meat – specify the kind (e.g., beef, chicken, pork) and the cut (e.g., sirloin steak, hamburger,
chicken breast); describe the method of cooking (e.g., fried or roasted), with or without skin
(chicken), fat or bone
Vegetables – specify if raw or cooked and the method of cooking
Desserts – specify kind (e.g., chocolate cake with icing, apple pie
Supplements – note the composition from the label
Analysis and Construction of a Homework Assignment 12

1.2. Three Day Recording Sheet

Name: ___________________________________ Date: _____________________________

It is important that this record be both accurate and representative of your normal dietary intake.
Thus it is essential that you do not alter your normal eating habits in any way and that you record
as precisely as possible every single item that you consume (this includes water, vitamins,
condiments, etc.). To do so, you must follow a few simple instructions (listed below). The
purpose here is to correctly record and quantify your normal intake, not to judge it. If you change
your eating habits in any way, then we cannot accurately analyze your typical diet. The
procedure may seem somewhat cumbersome, but remember, it is only three days.

Instructions: Record combination foods separately (e.g., hot dog, bun,

Keep a pen and paper with you at all times to record
your intake including food item, quantity, and notes.
This is imperative as snacks are typically consumed
unpredictably and, as a result, it is impossible to record
them accurately unless your recording forms are nearby.
Use a small food scale if you have one, or use standard
measuring devices (e.g., measuring cups, measuring
spoons) to record the quantities consumed as accurately
as possible. If you do not eat all of the item (for instance
a portion of an apparently delicious hastily prepared
casserole of leftovers that turned out to be not so
delicious), re-measure what’s left and record the
difference.
and condiments) and include brand names of food items
(list contents of homemade items) whenever possible.
For packaged items, use labels to determine quantities.
Record three days that are representative of your normal
intake. Therefore if your weekdays are different from
your weekends, pick two weekdays and one weekend.
Likewise, if your M, W, and F are different from your T
and Th and all
these days are different from your Sat and Sun, you
should pick one day to represent each unique schedule.

EXAMPLE: DIETARY RECORD: DAY 1

Food Item Quantity Notes

Breakfast
2 pieces of toast 2 pc

Margarine 1T

Orange Juice 6 oz

Lunch
Small Pizza 400g Pepperoni, mushroom, cheese

Dinner
Chicken 6 oz

Baked Potato 6 oz

Mixed vegetables 1 c. Peas, carrots, corn

Analysis and Construction of a Homework Assignment 13

DIETARY RECORD: DAY 1

Food Item Quantity Notes

(Include brand names) (g, ml, tablespoons (T), (Include ingredients & amounts or homemade items)
teaspoons (t), cups (c), etc.)
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

20

21.
Analysis and Construction of a Homework Assignment 14

DIETARY RECORD: DAY 2

Food Item Quantity Notes

(Include brand names) (g, ml, tablespoons (T), (Include ingredients & amounts or homemade items)
teaspoons (t), cups (c), etc.)
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

20

21.
Analysis and Construction of a Homework Assignment 15

DIETARY RECORD: DAY 3

Food Item Quantity Notes

(Include brand names) (g, ml, tablespoons (T), (Include ingredients & amounts or homemade items)
teaspoons (t), cups (c), etc.)
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

20

21.
Analysis and Construction of a Homework Assignment
5 4
Initial 3-day record Exceptional recording.
Recording meets all criteria.
/5 Record has 2 weekdays and one
weekend. Is very specific with
quantities of food. Recording is
neat and easy to read. Recorder
took many notes.
Article summary and Summary includes assigned
Nutrition Research article and has at least one
unassigned article. Summary
/5x2 includes at least one statement
of agreeing and one
disagreeing. Arguments are
fully supported by the research.
Articles are cited in APA.
Nutrition Analyzing Builds off of research and
troubleshoots the issues in the
/5 x 3 initial record. Includes an in
depth description of what
changes were made and why. 3-
day dietary record is fully
analyze with at least two points
discussing what was observed
and learned and two points
discussing what changes will be
made.
Evaluation Rubric
Determine your three day nutrition record /5
Good recording. Has recorded 2
weekdays and one weekend. Is
somewhat specific with food
quantities.
Analyze your 3-day Nutrition record /25
Summary includes assigned
article and has at least one
unassigned article. Summary
includes at least one statement
of agreeing and one
disagreeing. Arguments are
somewhat supported by the
research. Articles are cited in
APA.
Builds off of research and
troubleshoots the issues in the
initial record. Includes an in
depth description of what
changes were made and why.
3-day dietary record is analyze
with at one point discussing
what was observed and learned
and one points discussing what
changes will be made..
16
3 2
Somewhat specific and
some focus. Is missing some
quantities. Two weekdays
and one weekend was
recorded. Very little notes
taken and somewhat hard to
read.
Summary includes assigned
article and has at least one
unassigned article. Summary
does not discuss what is
agreed with and disagreed
with in full detail.
Arguments are somewhat
supported by the research.
Articles are cited in APA.
Somewhat Builds off of
research. Minimal
troubleshooting the issues in
the initial record. Includes a
discussion of what changes
were made and why. 3-day
dietary record is analyze
with one point discussing
what was observed and
learned and one point
discussing what changes
will be made..
0-1
Very simplistic and No sense of purpose lacks
unfocused. Little sense of recording and no quantities.
recording and hard to read. Did not follow guidelines.
Did not record two
weekdays and one weekend.
No notes taken.
Summary includes assigned Summary shows no thought
article only. Summary does and research done.
not discuss what is agreed
with and disagreed.
Arguments are not supported
by the research. . Minimal
thought has been applied.
Does not build off of Does not support or follow
research. No troubleshooting the criteria. No thought or
the issues in the initial purpose and is missing the
record. Includes a discussion point of the assignment. It is
of what changes were made not typed and is very hard to
and why. 3-day dietary read.
record is analyze with one
point discussing what was
observed and learned and
one point discussing what
changes will be made.
Minimal thought has been
applied.
Analysis and Construction of a Homework Assignment 17

Adapt your 3 day Nutrition Record /15

Adapted 3-day record Full 3-day record is included
and is complete with full detail
/5 x 3 (food types, amounts and
notes). A full two paragraph
description of what was
changed and why. Reasons for
change are supported by
research.
Full 3-day record is included
and is complete with full detail
(food types, amounts and
notes). A description of what
was changed and why. Reasons
for change are supported by
research.
Full 3-day record is included
and is complete with some
detail (food types, amounts
and notes). A description of
what was changed and why
is included with minimal
detail. Reasons for change
are somewhat supported by
research.
3-day record has minimal to
no detail (food types,
amounts and notes). A
description of what was
changed is included but is
not supported by research
and does minimal building
from reflection.
3-day record shows no
thought and does not build on
research and reflection. No
summary of what was
changed and why.

Create a meal

Create a meal Meal is done on time and fully Meal is not done on time Meal is not completed
supports what the student and somewhat supports what
/5 created in their 3-day record. the student created in their
3-day record.

Total /50