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: leonaleungyl@vtc.edu.hk
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