WJEC Level 3 Certificate in Food Science and Nutrition

283 Task 3 Observation record of the interview to demonstrate further application of knowledge AC1.4 analyse risks associated with food safety AC2.1 explain how nutrients are structured AC2.2 classify nutrients in foods AC2.3 assess the impact of food production methods on nutritional value AC3.1 describe functions of nutrients in the human body AC3.2 explain characteristics of unsatisfactory nutritional intake AC3.3 analyse nutritional needs of specific groups AC3.4 assess how different situations affect nutritional needs AC4.1 evaluate fitness for purpose of diets AC4.2 calculate nutritional requirements for given individuals Suggested time 1 ½ hours Resources Access to class notes Supervision You will be supervised throughout Collaboration Individual task Feedback You cannot be given feedback on the work you produce until it has been marked Example of LOs, AC, PBMBs and PDs for LO2: Each AC has PBMBs at different levels ranging from Mark Band 1 through to Mark Band 3. If your response for a particular AC does not meet the PBMB requirements, you could be awarded zero marks. As you are working through your assessment, you need to keep in mind the band that you are aiming for and the level of response which is required. The marks that you have been awarded for each AC will be totalled to give you a final mark out of 59. Learning Outcome Assessment Criteria Performance Band Mark Band 1 Performance Band Mark Band 2 Performance Band Mark Band 3 LO2 understand properties of nutrients AC2.1 Explain how nutrients are structured Explains with some reasoning how a limited range of nutrients are structured. Relevance of nutrients to LAB is implicit . 1 mark Explains with some clear reasoning how a range of nutrients are structured. There is some explicit link between the nutrients and the LAB. 2 marks Explains with clear and detailed reasoning how a range of appropriate nutrients are structured. There are explicit links between the nutrients and the LAB. 3 marks AC2.2 Classify nutrients in foods Classifies nutrients accurately using one method. Appropriateness of method is not clear. Classification includes main and secondary sources. Relevance of nutrients to LAB is implicit. 1 mark Classifies nutrients accurately using different methods. There is some reference to the selection of classification method. Classification includes main and secondary sources. There is some explicit link between the nutrients and the LAB. 2 marks Classifies nutrients accurately using different methods. Reason for selection of classification methods is clear. Classification includes main and secondary sources. There are explicit links between the nutrients and the LAB. 3 marks AC2.3 Assess the impact of food production methods on nutritional value Assesses how a range of food production methods impact on nutritional value. Assessments have some reasoning in relation to the LAB. 1 mark Assesses how an appropriate range of food production methods impact on nutritional value. Assessments are mainly reasoned in relation to the LAB. 2 marks Assesses how an appropriate range of food production methods impact on nutritional value. Assessments are clear and well-reasoned in relation to the LAB. 3 marks Unit 1 Internal assessment process