ACP Portfolio Spring 2016

ACP Portfolio

By

Minawar Sattar

ACP LSC_CyFair
Spring 2016
Instructor-Sunnye Pruden

Table of Contents

1. Syllabus Snapshot
2. Student Preparation Strategy
3. BOPPPS Lesson Plan

Lesson Plan
Supporting PPT slides
4. Test Questions
5. Rubric
6. Showcase
7. Reflection

Lone Star College-CyFair
Nutrition, BIOL 1322-section 5002

Minawar Sattar, PhD
Spring 2016

Welcome

Welcome to Nutrition, BIOL 1322 for the spring 2016 semester! Please read this syllabus carefully; Full
version is available in D2L under the class content. It is imperative that you are familiar with the contents of
the syllabus to successfully complete this class. Should you have any questions after that, please contact me
with your questions via email at [email protected]. Please only use your Lone Star College
email account to communicate with me.

Our class is on every Monday, Wednesday, and Friday in HSC1 Rm 2016 from 9:10AM-
10:05AM. The textbook for this class is Understanding Nutrition (w/Diet and Wellness
Plus in Mind Tap), Whitney 14th edition. You must have Diet and Wellness Plus in
Mind Tap to do case study assignments which accounts for 20% of final grade.

Additional materials, including class calendar, PowerPoint notes, learning
objectives, home works, case study assignments and exam schedule as well as your
up-to-date grade will be available online in D2L.

Course Description

Fundamental principles of normal nutrition and the importance of nutrition in promoting growth and
health. Emphasis will be given to the basic food constituents and their physiological relationships within the
body. Consideration will also be given to community needs. This course will not fulfill a laboratory science
requirement.

Student learning outcome

 Apply nutritional knowledge to analyze personal dietary intakes, to plan nutritious meals
using nationally established criteria to meet recommended goals, and to evaluate food labels
and the validity of nutritional claims.

 Trace the pathways and processes that occur in the body to handle nutrients and alcohol
through consumption, digestion, absorption, transport, metabolism, storage and waste
excretion.

 Discuss functions, sources, deficiencies, and toxicities of macro- and micronutrients, including
carbohydrates, lipids, proteins, water, vitamins, and minerals.

 Apply the concept of energy balance and its influences at the physical, emotional, societal,
and cellular level to evaluate advantages and disadvantages of various methods used to
correct energy imbalances.

 Utilize concepts of aerobic and anaerobic energy systems, and knowledge about
macronutrients, vitamins, minerals, ergogenic, and supplements and relate them to fitness
and health.

 Describe health and disease issues related to nutrition throughout the life cycle, including
food safety, corrective dietary modifications, and the influence of specific nutrients on
diseases.

The specific requirements

 Must be in class on time and prepared (read & do pre-assessment in MindTap)
 In class quizzes throughout the semester,
 10 homework
 4 CaseStudy assignments
 Print and submit assignments including homework & CaseStudy in class on time.
 LATE HOMEWORK & CaseStudy WILL NOT BE ACCEPTED.
 4 Lecture exams during semester ( no scantron required)
 Final Exam is comprehensive
 Power point lecture notes available in D2L after each chapter is taught
 ClassNote for very chapter available in D2L. Bring printout to class
 Syllabus is available to view in D2L,
 Email communications via D2L or MyLoneStar account only, answered in 48 hours
 Attendance is mandatory and roll will be taken during lecture session
 You will not be allowed to take more than one make-up exam
 3 points will be added to final grade with turned in evaluation completion receipt

GRADE DETERMINATION

Home Works: 20%; Case Studies: 20%; Lecture Exams: 40%; Final Exam: 20%

Healthy Quotes Selected By Our Facebook Fans
1. “Early to bed and early to rise, makes a man healthy wealthy and wise” Benjamin Franklin
2. “Physical fitness is not only one of the most important keys to a healthy body, it is the basis of dynamic and creative
intellectual activity.” ~John F. Kennedy
3. “The greatest wealth is Health.” ~Unknown
4. “Let food be thy medicine and medicine be thy food” Hippocrates
5. “Just because you’re not sick doesn’t mean you’re healthy” Author Unknown
6. “Those who think they have no time for exercise will sooner or later have to find time for illness.” ~Edward Stanley
7. “If you don’t take care of your body, where are you going to live?” ~Unknown
8. Healthy is merely the slowest rate at which one can die. ~Unknown
9. “Garbage in garbage out” George Fuechel
10. “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” Doug Larson
11. “Health is a state of complete harmony of the body, mind and spirit. When one is free from physical disabilities and
mental distractions, the gates of the soul open.” ~B.K.S. Iyengar physical

Student Preparation Strategy

Come Prepared

Lesson one: Overview of Nutrition:

Learning outcome: Apply nutritional knowledge to analyze personal dietary
intakes, to plan nutritious meals using nationally established criteria to meet
recommended goals, and to evaluate food labels and the validity of nutritional
claims.

By the end of this lessen, students will be able to

1. List six nutrients contained in food and a major use of each nutrient
(comprehension).
2. Identify the energy-providing nutrients and calculate energy from foods
(application).

1. Read the chapter one of the textbook Understanding Nutrition, 14th edition.
After reading, please do Pre-Learning Assessment for chapter one in my course
in MindTap (Cengage .com) to evaluate and assess your knowledge.

2. Watch BBC Video: Healthy Diet-A Cultural Perspective and answer the
questions for chapter one in MindTap. This video will connect you to the real
world and help you to think critically.

3. Use the Study Guide to answer Study Questions for chapter one in MindTap.
This will not only help you to learn the concepts but also identify where you
need additional help.

BOPPPS LESSON PLAN –Minawar Sattar

COURSE: Nutrition, BIOL 1322 Understanding of Nutrition
Lesson Title: Overview of Nutrition
Bridge: Show the cover image of the text book-an image of various fruits & vegetables.

Class asked: Do you like to eat them? How much and how often do you eat them?

Give them a minute or two to think and answer the questions

End with: Fruits and Vegetables are major source of vitamins, minerals and fiber that are extremely important for body function and health. In our population,
we consume too many foods high in solid fats and added sugar, and too few fruits, vegetables, whole grains, and milk products.

3 minutes.
Course Student Learning Outcome:

Apply nutritional knowledge to analyze personal dietary intakes, to plan nutritious meals using nationally established criteria to meet recommended goals, and
to evaluate food labels and the validity of nutritional claims.

Learning Objectives: By the end of this lesson, students will be able to

1. List six nutrients contained in food and a major use of each nutrient (comprehension).
2. Identify the energy-providing nutrients and calculate energy from foods (application).

Pre-Assessment:

Students need to write short answer in index card to the following question to see their knowledge about nutrients in foods

What are the nutrients in your diet (foods and beverages)?

5 minutes

Participatory Learning:

Time Instructor Activities Learner Activities Lesson Materials

5 min Nutrients in Foods and in the Body – Explain how Students to look at the slide with body composition image and Slide showing body
nutrients in foods and in the body are similar asked to answer or speculate the answer for the following composition of healthy men
question and women
BLOOM QUESTION (knowledge):
What is the major nutrient in a body?

15 min The Energy-Yielding Nutrients: Carbohydrate, Fat, A case study is presented to students. They are asked to Slides with nutrients (energy
15 min and Protein – List the energy-yielding nutrients calculate Maria’s kcalories from her diet. nutrients and its kcalories)
5 min and explain why they are considered BLOOM QUESTION (Synthesis): and slide with student
macronutrients An analysis of Maria’s diet reveals an average daily intake of activity 1-case study involving
200 grams carbohydrate, 50 grams protein, and 80 grams of fat. kcalories calculation
The Vitamins – Provide a definition of vitamins Calculate Maria’s total average daily kcalories intake from
and explain that they are organic and essential carbohydrates, protein, and fat. (hint: 4kcal/g of carb or Slides with nutrients
nutrients protein. 9kcal/g of fat. 7kcal/g of alcohol) ) (micronutrients and water)
The Minerals – Provide a definition of minerals https://www.cengagebrain.com nutrients)
and explain that they are inorganic and essential Make student recall all six nutrients and their functions in body.
nutrients. Involved them in answering the following question.
Water – Explain that water is an indispensable BLOOM QUESTION (Comprehension):
and essential nutrient Why do we need each of these six nutrients to be healthy?
Nutrition Assessment- Provide a definition of
malnutrition which includes undernutrition BLOOM QUESTION (Evaluation): Slides with student activity 2-
(deficiency) and over-nutrition (excess over) and Based on your knowledge, does your diet (foods and beverages) internet exercise
symptoms of malnutrition benefit or harm your health?
http://www.choosemyplate.gov/MyPlateOnCampus/index.htm

Post-assessment: My NEW Technology Roulette Wheel: Random Name Picker: Roulette Wheel with nutrients will be used to evaluate how well they

learned, understood, and remembered about six class of nutrients. I will call on a student, spin the wheel and make him/her answer the question I raise
about that specific nutrient. http://www.classtools.net/random-name-picker/62_3bRhZf

5 min

Summary: Address the importance of six nutrients and their benefits to health when consumed all of them from food sources in appropriate amount. Too
much of anyone of them or too little of any of them can be harmful leading to malnutrition. CAT Minute Paper: students will be asked to write down the
important thing that they learned during the class and one question or concept remained unanswered or unclear.
2 min
See Attached PPT

An Overview of
Nutrition

Chapter 1

Do you like to eat them? How much
and how often do you eat them?

© 2016 Cengage Learning. All Rights Reserved.

Learning Objectives

Learning outcome:
Apply nutritional knowledge to analyze personal dietary intakes, to plan
nutritious meals using nationally established criteria to meet recommended
goals, and to evaluate food labels and the validity of nutritional claims.
.

By the end of this lessen, students will be able to
1) List six nutrients contained in food and a major use of each nutrient.
2) Identify the energy-providing nutrients and calculate energy from foods.

© 2016 Cengage Learning. All Rights Reserved.

Introduction

• Daily food choices

• Benefit health
• Harm health

• Chronic disease

• Diet

• Foods and
beverages

What are the nutrients in your diet
(foods and beverages)?

© 2016 Cengage Learning. All Rights Reserved.

The Nutrients

• Water • Carbohydrates

• Hydrogen & oxygen • Organic
• Inorganic (no carbon)
• Proteins
• Minerals
• Organic
• Simplest nutrient • Contains nitrogen
• Inorganic
• Lipids (fats)
• Vitamins
• Organic
• Organic (contains
carbon) Which three nutrients provide
energy?
© 2016 Cengage Learning. All Rights Reserved.

Body Composition of Healthy-
Weight Men and Women

Can you tell the largest
nutrient in a body?

© 2016 Cengage Learning. All Rights Reserved.

The Six Classes of Nutrients

Nutrient Organic Inorganic Energy-yielding Macronutrient Micronutrient
Carbohydrates ✓ ✓ ✓
Lipids (fats) ✓ ✓ ✓ ✓ ✓
Proteins ✓ ✓ ✓ ✓ ✓
Vitamins ✓
Minerals
Water

Can you tell why the three energy nutrients and vitamins are organic?

© 2016 Cengage Learning. All Rights Reserved.

Macronutrients and
Micronutrients

• Macronutrients yield energy

• Carbohydrate Why these three nutrients
• Fat are called macronutrients?
• Protein

• Water and minerals do not yield energy

• Micronutrients Why these two nutrients are
called micronutrients?
• Vitamins and minerals

• Human body needs small amounts

© 2016 Cengage Learning. All Rights Reserved.

Energy-Yielding Nutrients

• Macronutrients: source of kcalories

• Carbohydrate = 4 kcal/g 3 gram of carbohydrate
• Protein = 4 kcal/g provides how many kcalories?
• Fat = 9 kcal/g
5 gram of protein
provides how many kcalories?

• Higher energy density 7 gram of fat
• Alcohol provides how many kcalories?

• Not a nutrient

• Yields energy – 7 kcal/g

• Lower energy density foods Can you tell me why people consume
alcohol beverage gain weight ?
• Contribute to weight loss

© 2016 Cengage Learning. All Rights Reserved.

Energy in the Body

• Body uses macronutrients
• Bonds between the nutrients’ atoms break

• Energy is released

• Can then be used or stored

• Macronutrients

• Provide raw material for building tissue and

regulating body activities

• Proteins regulate digestion and energy

metabolism

What macronutrients do beside provide energy?

© 2016 Cengage Learning. All Rights Reserved.

Student activity 1-Case Study

An analysis of Maria’s diet reveals an average daily
intake of 200 grams carbohydrate, 50 grams protein,
and 80 grams of fat.

Calculate Maria’s total average daily kcalories intake from
carbohydrates, protein, and fat. (hint: 4kcal/g of carb or
protein. 9kcal/g of fat. 7kcal/g of alcohol)

What percentages of Maria’s daily calories are provided by
carbohydrates, protein, and fat?

© 2016 Cengage Learning. All Rights Reserved.

The Vitamins

• Thirteen organic vitamins

• Each has a special role to play

• Facilitate energy release

• Almost every bodily action requires assistance
from vitamins

• Vulnerable to destruction

• Heat (as from cooking), light, and chemicals

Why do we need vitamins?

© 2016 Cengage Learning. All Rights Reserved.

The Minerals and Water

• Minerals

• Do not yield energy Why do we need minerals?

• Sixteen essential minerals

• Other minerals are environmental contaminants

• Example: lead

• Indestructible

• But can be lost into cooking water, for example

• Water Why do we need water?

• Environment for nearly all body processes

© 2016 Cengage Learning. All Rights Reserved. Why do we need energy nutrients?

Nutrition Assessment

• Deficiency or excess over Recently, a person
time leads to malnutrition suffers from
Diarrhea, Skin
• Undernutrition and rashes and Fatigue.
overnutrition What do you think
he/she may have?

• Symptoms of malnutrition

• Diarrhea

• Skin rashes

• Fatigue

• Others

Based on your knowledge, does your diet (foods
© 2016 Cengage Learning. All Rights Reserved. and beverages) benefit or harm your health?

Student activity 2-Internet
Excercise

Go to http://www.choosemyplate.gov/MyPlateOnCampus/index.html and click on the MyPlate on Campus

Toolkit to answer questions 1-7. Do not close the window until you have finished answering the questions.

• 1. What is a good tip to keep in mind for the all-you-can-eat campus dining hall?

• a. Never go back for seconds. b. Wait to drink until after eating.

• c. Use a smaller plate. d. Eat only from the salad bar.

The MyPlate Campus Toolkit gives college students some tips on how to eat healthy. Determine which
statements match these tips, and which do not.

• 2. Make half of your plate fruits and vegetables. a. True b. False
• 3.
• 4. Do not take snacks to class. a. True b. False
• a.
• 5. Drink energy drinks during the day as you walk from class to class.
• a.
• 6. True b. False
• 7.
Consume low-fat dairy products, or try soy milk as an alternative.
• a.
• b. True b. False
• c.
• d. Eliminate sodium from your diet. a. True b. False

You binge-watch a series with your roommates every Friday night. What is a good tip for keeping
healthy while engaging in this activity?
Don’t take breaks so that you’ll have more time to study later.

Try not to eat at all while you watch to save calories.

Stay up all night and sleep for the whole weekend afterwards.

Do periodic yoga stretches or jumping jacks while watching.

© 2016 Cengage Learning. All Rights Reserved.

Student activity 3-post
Assessment

http://www.classtools.net/random-name-picker/62_3bRhZf

• Summary

• Six nutrients: protein, fat, carbohydrate, vitamin,

mineral, and water

• It benefits health when consumed all of them from

food sources in appropriate amount. Too much of

anyone of them or too little of any of them can be

harmful leading to malnutrition which includes

over-nutrition and undernutrition. Minute Paper

© 2016 Cengage Learning. All Rights Reserved.

You must know

• List the names of the six nutrients
• Give an example of each nutrient
• Importance of each nutrients
• the three macronutrients
• the two micronutrients
• the highest nutrient in a body.

© 2016 Cengage Learning. All Rights Reserved.

Test Questions

Did you learn?

Lesson one: Overview of Nutrition:

Learning outcome: Apply nutritional knowledge to analyze personal dietary intakes, to plan
nutritious meals using nationally established criteria to meet recommended goals, and to
evaluate food labels and the validity of nutritional claims.

By the end of this lessen, students will be able to

1. List six nutrients contained in food and a major use of each nutrient (comprehension).
2. Identify the energy-providing nutrients and calculate energy from foods (application).

Multiple Choice Questions:

1. How would you apply what you learn to calculate the energy in following nutrients
and identify one of the nutrients that provides the most energy? (Application)
a. 5 grams of proteins
b. 4 grams of fats
c. 3 grams of carbohydrates
d. One gram of alcohol

2. What would you recommend if a person with regular activity is under-weight but
he/she does not have any disease or nutrient deficiency? (Evaluation)
a. Increase total energy intake
b. Decrease physical activity
c. Talk to your physician
d. Take supplements

Essay Question (Essay Items):

3. What is the relationship between diet and body weight? (Analysis)

Fill in the blanks Question (Completion Items):

4. Can you list the six nutrients? (Comprehension)

a. _______________________ b. _____________________

c. _______________________ d. _____________________

e. _______________________ e. ______________________

Rubric
For

Lone Star College- CyFair, Nutrition, BIOL 1322, Minawar Sattar

The rubric is designed to assess the student knowledge and ability to use Diet and Wellness Plus program to evaluate their diet and physical activity, to
determine if their dietary goals are met, and what change need to be made to improve their diet and health.

Nutritional Analysis Excellent: 90-100 Good: 80-89 Fair: 70-79 Poor: below 70

Visit Diet & Wellness Plus and Visited Diet & Wellness Plus and Visited Diet & Wellness Plus and Visited Diet & Wellness Plus. Did not visited Diet & Wellness
create a profile a profile is created and printed a profile is created Plus.
off included in final assignment
submission.

Food & activity tracking (log) Completed and logged 3 Completed and logged 2 Completed and logged 1 day of Did not complete.
consecutive days of food intake consecutive days of food intake food intake and/or physical
and physical activity. and physical activity. activity.

Report (2 pages): Introduction to nutrition; Introduction to nutrition; Introduction to nutrition; May have or not have
Introduction Demonstrates the ability to Usually demonstrates the ability Sometimes demonstrates the introduction to nutrition; Rarely
Compare/contrast 3 day food compare & contrast 3 day log to compare & contrast 3 day log ability to compare & contrast 3 demonstrates the ability to
log with Diet and Wellness Plus with Diet and Wellness Plus day log with Diet and Wellness compare & contrast 3 day log
Conclusion suggestions. Draw conclusion suggestions. Draw conclusion Plus suggestions. Draw with Diet and Wellness Plus
Recommendation and give correct and give recommendation. conclusion and/or give suggestions. No conclusion
recommendation. recommendation. and/or no recommendation.
Spelling/Grammar
Well written paper (typed) with Well written paper (typed) with Paper (not typed) with 3-4 Poorly written paper (not typed)
no spelling/grammatical 1-2 spelling/grammatical spelling/grammatical mistakes. with many spelling/grammatical
mistake. mistakes. mistakes.

Cengage Learning

ACP Showca

MINAWAR
NUTRITION-BIO

APRIL 16

Cengage Learning Cengage

ase Portfolio Cengage Learning
Cengage Learning
R SATTAR
OLOGY-LSC-CF
6, 2016

Learning

Table of C

1. Student Preparation Strategy

2. BOPPPS Lesson Plan
i. Bridge
ii. Learning Outcomes and Learning
iii. Pre-Assessment
iv. Participatory Learning
v. Post-Assessment and
vi. Summary

3. Reflection

Contents

g Objectives BMI

Student Prepar

Come p

Read the chapter one of the textbook Un
After reading, please do Pre-Learning Ass
MindTap (Cengage .com) to evaluate and

Watch BBC Video: Healthy Diet-A Cultura
for chapter one in MindTap. This video w
help you to think critically.

Use the Study Guide to answer Study Qu
will not only help you to learn the concep
additional help.

ration Strategy

prepared

nderstanding Nutrition, 14th edition.
sessment for chapter one in my course in
d assess your knowledge.

al Perspective and answer the questions
will connect you to the real world and

uestions for chapter one in MindTap. This
pts but also identify where you need

BOPPPS – BRID

Get interested

Show the cover image of the text book-a

Class asked:
Do you like to eat them? How much & ho
Give them a minute or two to think and a
End with: Fruits and Vegetables are majo
that are extremely important for body fu
consume too many foods high in solid fat
vegetables, whole grains, and milk produ

DGE

an image of vegetables.

ow often do you eat them? Cengage Learning

answer the questions

or source of vitamins, minerals and fiber
unction and health. In our population, we
ts and added sugar, and too few fruits,
ucts.

Loss weight BOPPPS – O
energy in<energy out
what you shou

Course Student Learning Outcome:
Apply nutritional knowledge to analyze person
using nationally established criteria to meet re
labels and the validity of nutritional claims.

Learning Objectives: By the end of this lesson

List six nutrients contained in food and a major
Identify the energy-providing nutrients and ca

Normal BMI= 18-25 Maintain weight: ener

OBJECTIVES Gain weight
energy in>energy out
uld learn & use

nal dietary intakes, to plan nutritious meals
ecommended goals, and to evaluate food

n, students will be able to

r use of each nutrient (comprehension).
alculate energy from foods (application).

rgy in = energy out BMI=weight (kg)/ height (m)2

BOPPPS- PRE-

What do you know ab

Pre-Assessment:

Students need to write short answer in in
to the following question to see their kno
about nutrients in foods

What are the nutrients in your diet
(foods and beverages)?

http://www.classtools.net/random-nam

-ASSESSMENT

bout nutrients in food?

ndex card
owledge

me-picker/62_3bRhZf

Cengage Learning

BOPPPS- PARTICIP

Learn nutrients

Six nutrients in Foods:
Carbohydrate (45-65%), Fat (20-35%), Protein (1

Explain the functions of six nutrients briefly.
Explain how nutrients in foods and in the body a

Students to look at the image and asked to ans
speculate the answer for the following question
BLOOM QUESTION (knowledge):

What is the major nutrient in a body?

PATORY LESSON 1

s in body & food

10-35%), vitamins, minerals, water

are similar
swer or
n

BOPPPS- PARTICI

Learn 3 energy

The Energy-Yielding Nutrients are called macron

Explain functions of energy nutrients

Carbohydrate 4kc/g grains, fruits

Fat 9kc/g butter, oil

Protein 4kc/g meat, bean

BLOOM QUESTION (Synthesis):
calculate Maria’s kcalories from her diet.

An analysis of Maria’s diet reveals an average da
protein, and 80 grams of fat. Calculate Maria’s to
carbohydrates, protein, and fat. (hint: 4kcal/g of
alcohol)

https://www.cengagebrain.com

IPATORY LESSON 2

nutrients in food

nutrients 3 gram of carbohydrate
provides how many kcalories?

5 gram of protein
provides how many kcalories?

7 gram of fat
provides how many kcalories?

Can you tell me why people consume alcohol beverage gain weight ?

aily intake of 200 grams carbohydrate, 50 grams
otal average daily kcalories intake from
f carb or protein. 9kcal/g of fat. 7kcal/g of

BOPPPS- PARTICIPA

Learn micronutrien

The Vitamins (13)–organic and essential n
The Minerals (16)–inorganic and essentia
Water –indispensable and essential nutri
DRI: Nutrients Recommendations: RDA

Energy Recommendations: EER, A

BLOOM QUESTION (Comprehension):
Why do we need each of these six nutrie

What are the six vitamins in food

ATORY LESSON 3

nts in food & DRI

nutrients

al nutrients.

ient

A, EAR, AI, UL

AMDR Carbohydrate: 45-65%

Fat: 20-35%

Protein: 10-35%

ents to be healthy?
ds and beverages?

BOPPPS- PARTICIPA

Identify maln

Nutrition Assessment- four steps to find m
Malnutrition and symptoms of malnutriti

undernutrition (deficiency)
over-nutrition (excess)
BLOOM QUESTION (Evaluation):
Based on your knowledge, does your diet
benefit or harm your health?

What can you do to improve your diet so it can

PATORY LESSON 4

lnutrition

malnutrition or healthy Recently, a person suffers from
ion Diarrhea, Skin rashes and
Fatigue.
What do you think he/she may
have?

t (foods and beverages)

benefit your health only?

BOPPPS- POST

What you k

My NEW Technology Roulette Wheel: Ra

Roulette Wheel or Random Name Picker with
how well they learned, understood, and remem
I will call on a student, spin the wheel and mak
raise about that specific nutrient.

http://www.classtools.net/random-name-picker/62_

Which breakfast
is healthy in

your opinion and
why?

T-ASSESSMENT

know now?

andom Name Picker
h nutrients will be used to evaluate
mbered about six class of nutrients.
ke him/her answer the question I

_3bRhZf

BOPPPS- S

You must k
Six nutrients in food and beverage are carbohyd
water. They are essential for growth and develo
consumed from food sources in appropriate am
them can be harmful leading to malnutrition.

CAT Minute Paper: students will be asked to wr
learned during the class and one question or co

SUMMARY

know this!
ydrate, fat, protein, vitamins, minerals, and
opment. They benefit health when
mount. Too much or too little of anyone of

rite down the important thing that they
oncept remained unanswered or unclear.

Personal Reflection on M

This class has been interesting and helpf
in teaching strategies. Especially, those n
thought of using them if it is not for this
classroom assessment techniques that a
to incorporate some of the strategies in
student’s learning and my teaching expe

Professor Pruden, thank you very much