PROCESS- BASED ASSESSMENT
Overview
Process-based assessment is an approach to evaluating student learning that focuses on the learning process itself rather than just the final product or outcome.
PROCESS-BASED AUTHENTIC ASSESSMENT
Subject: Technology and Livelihood Education: Home Economics
Grade Level: Grade 7
Topic: Child Health and Nutrition
INTENDED LEARNING OUTCOMES:
At the end of the lesson the students with 80% of accuracy should have:
- Acquire knowledge of the nutritional requirements for different age groups, activity levels, and health conditions.
- Demonstrate an understanding of the major food groups and their role in a balanced diet, including fruits, vegetables, whole grains, lean proteins, and healthy fats.
- Develop the ability to plan and create menus that incorporate a variety of foods from different food groups to meet nutritional goals.
ASSESSMENT TASK:
To construct proper food nutrition menu
INSTRUCTIONS:
Materials: Pen and Paper/ Coloring Materials
Process/ Mechanics: Let the student watch a video about the child health and nutrition.
- After watching the video, I’ll give time to my students to identify the appropriate nutritious food.
- Gathered nutrition facts that have variety of protein food and bring it to the school to categorized , if it is nutritious or not
- Ask every students to create a menu
Tips & Reminders:
- Set your nutritional goals which determine your dietary needs
- Include a variety of food groups,ensure your menu includes foods from all major food groups to obtain a wide range of nutrients
- Portion control,used appropriate measuring tools or visual cues to estimate serving sizes
- Be mindful of food preparation methods
- Keep a food diary ,consider keeping a food diary or using a nutrition tracking app to monitor your food intake and make adjustments as needed
- Limit added sugars and excessive sodium in processed food.
- Prioritize fruits and vegetables aim to include a variety of colorful fruits and vegetables in your menu
Time frame: 60-90 minutes (can be split to multiple sessions if needed)
Submission: The submission due date will be communicated by the teacher or facilitator.
RUBRICS:
Instructions: Teachers or facilitators will use this rubric to assess and provide feedback on students’ performance.
- The rubric should be shared with the students before the assessment begin, so they are aware of the criteria on which they will be evaluated.
- Teachers/Facilitator can change the scoring or ratings to each component of the rubric.
- The scores or rating can be compiled to calculate an overall score or rating for the students’ performance in this objective.
- The submission due date will be communicated by the teacher or facilitator.
- Teachers should introduce the rubric and explain its components and criteria to the students
- Students should familiarize themselves with the rubric, understanding the criteria and expectations for each component.
SCORING RUBRIC
CRITERIA | OUTSTANDING | PROFICIENT | NEED IMPROVEMENT |
Content | The menu has at least 3 nutritious food in each section. | The menu contains a somewhat nutritious food in each section. | The menu has less than 2 nutritious food
|
Meal Categorization | The menu display appropriate food choices for each meal of the day. The students demonstrates knowledge of which foods are typically appropriate. | The menu displays appropriate food choices for only 2 of the meals. The students somewhat demonstrates knowledge of which foods are typically appropriate. | The menu does not display appropriate food choices for any of the meal sections. The student does not demonstrates knowledge of which food are typically appropriate. |
Diverse Food Group Choices | The menu contains a variety of food groups in each meal section. The student demonstrates a strong understanding of the food group. | The menu somewhat contains a variety of food from different food groups in each meal section. The student somewhat demonstrates an understanding of the food groups. | The menu does not contain a wide variety of food from different food groups in each meal section. The student does not demonstrates. |
REFERENCES:
(APA, categorized, alphabetical)
DepEd Bohol. (2016). Health CG with tagged math equipment [PDF]. Retrieved from http://depedbohol.org/v2/wp-content/uploads/2016/03/Health-CG_with-tagged-math-equipment.pdf
Journals:
PREPARED BY:
ALONSO, RONNA MAE (ronnamae.alonso@ctu.edu.ph)
May 2023
This work is licensed under the Creative Commons Attribution-NonCommercial 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc/4.0/.