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  • Rubric - Balanced Diet

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    Raj nandini
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    This rubric evaluates student presentations on the topic of a balanced breakfast. It assesses students on two criteria: concept clarity and oral presentation. For concept clarity, students are scored on their ability to identify and discuss the key components of a balanced breakfast, including food groups, water, and fiber. For oral presentation, students are scored on characteristics such as confidence, preparedness, speech clarity, and connecting with the audience. Students can earn a maximum score of 10 points total by scoring a 5 for each criteria.

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    Rubric- Balanced Diet

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    This rubric evaluates student presentations on the topic of a balanced breakfast. It assesses students on two criteria: concept clarity and oral presentation. For concept clarity, students are scored on their ability to identify and discuss the key components of a balanced breakfast, including food groups, water, and fiber. For oral presentation, students are scored on characteristics such as confidence, preparedness, speech clarity, and connecting with the audience. Students can earn a maximum score of 10 points total by scoring a 5 for each criteria.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    4 views3 pages

    Rubric - Balanced Diet

    Uploaded by

    Raj nandini
    This rubric evaluates student presentations on the topic of a balanced breakfast. It assesses students on two criteria: concept clarity and oral presentation. For concept clarity, students are scored on their ability to identify and discuss the key components of a balanced breakfast, including food groups, water, and fiber. For oral presentation, students are scored on characteristics such as confidence, preparedness, speech clarity, and connecting with the audience. Students can earn a maximum score of 10 points total by scoring a 5 for each criteria.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Rubric- Balanced Breakfast-

    5 4 3 2 1

    CONCEPT was able to was able to was able to was able to was able to
    CLARITY identify and identify and identify 1-2 identify 1-2 identify 1
    talk about 3 talk about 3 parts of 3 parts of 3 parts of 3
    food groups food groups food groups food food groups
    their their their groups missed
    functions, function, function, missed their
    water and but missed part of parts of function,
    fibre water and water and their water and
    fibre fibre function, fibre
    water and
    fibre

    ORAL Showed Showed Showed 2 Showed 1 Showed


    PRESENTATION confidence, any 3 of the of the none of the
    preparedness. parameters parameters parameter parameter
    speech clarity
    (loud and
    audible),
    audience
    connect
    Concept Oral
    S. Clarity Presentation
    Name TOTAL
    No.
    5 4 3 2 1 5 4 3 2 1
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