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Module 3 Assignment 5

Module 3 Assignment 5

Q I. M03 Submit your Assignment 5 - Chapter 4 • Points 15 • Submitting a file upload A. Submit this work: • Complete your highly organized and detailed outline based on the chapter question provided in the previous Canvas page. • Electronic (digital) submission in Canvas dropbox labeled M03 Submit your Assignment 5 - Chapter 4. ________________________________________ Here are instructions and helpful Canvas Pages on; • How do I submit an online assignments (Links to an external site.) • How do I know when my assignment has been submitted (Links to an external site.). ________________________________________ • Submit document in MS Word format. • Save your document with your last name, first initial (ex. Lopez V Ch 4). • Verify you have included your Summary and apply to self section at the end of each outlined question (refer to sample outline). • Late submission will be deducted 5 points per day (up to 10 points). • Late submission will be accepted up to 48 hours (2 days) after due date/time. • All work submitted through Canvas will be checked with the online plagiarism checker VeriCite. Any document with ? 50% similarity percentage will not be considered original work and will receive a “0." If you have questions regarding this work, I encourage you to reach out to me well before these assignments are due. Come by office hours/phone call/ConferZoom. B. Rubric Sp19 Chapter 4 Rubric v2.0 Sp19 Chapter 4 Rubric v2.0 Criteria Ratings Pts This criterion is linked to a Learning OutcomeQ1 - Ch4: Outline formatting, organization, and originality. Followed required formatting instructions (created main headings and subheadings, etc.), outline content arranged in order from general to specific (grouped related ideas), and question summary included. 3.25 to >2.75 pts Excellent organization & formatting; 2.75 to >1.5 pts Average organization & formatting 1.5 to >0.0 pts Minimal organization & formatting 0 pts No work submitted, not submitted properly, exceeded? 50% similarity percentage 3.25 pts This criterion is linked to a Learning OutcomeQ1 - Ch4: Outline content and details. Demonstrated reading of chapter, focused and detailed information toward question, completeness on subject, appropriately integrated key terms, and used textbook figures. Demonstrated critical thinking, identified relationships among information, and interpreted the meaning of question. 4.25 to >3.75 pts Excellent reading details & key terms 3.75 to >2.5 pts Average reading details & key terms 2.5 to >0.0 pts Minimal reading details & key terms 0 pts No work submitted, not submitted properly, exceeded? 50% similarity percentage 4.25 pts This criterion is linked to a Learning OutcomeQ2 - Ch4: Outline formatting, organization, and originality. Followed required formatting instructions (created main headings and subheadings, etc.), outline content arranged in order from general to specific (grouped related ideas), and question summary included. 3.25 to >2.75 pts Excellent organization & formatting; 2.75 to >1.5 pts Average organization & formatting 1.5 to >0.0 pts Minimal organization & formatting 0 pts No work submitted, not submitted properly, exceeded? 50% similarity percentage 3.25 pts This criterion is linked to a Learning OutcomeQ2 - Ch 4: Outline content and details. Demonstrated reading of chapter, focused and detailed information toward question, completeness on subject, appropriately integrated key terms, and used textbook figures. Demonstrated critical thinking, identified relationships among information, and interpreted the meaning of question. 4.25 to >3.75 pts Excellent reading details & key terms 3.75 to >2.5 pts Average reading details & key terms 2.5 to >0.0 pts Minimal reading details & key terms 0 pts No work submitted, not submitted properly, exceeded? 50% similarity percentage 4.25 pts Total Points: 15

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I. Foods such as bread, pastas, rice and starchy vegetables are the main sources of the carbohydrates in our every day diet. A. Healthy foods or minimally processed foods are also being referred to unrefined foods. 1. Examples of unrefined foods are quinoa, lentils, brown rice. 2. Whites flour and white rice are refined foods because of added sugars in them. a) Consuming foods high in added sugars or refined foods will lead to obesity or chronic diseases. b) Best way to maintain healthy weight and stay healthy is to eat more whole grains, vegetables and fruits. B. Consuming whole-grains foods means eating unrefined foods rich with vitamins, fiber and minerals. 1. During refining process bran and germ are lost.