INTRODUCTION
Have you heard of Moussaka? Have you ever eaten or cooked this traditional dish? Have you ever thought about where it originated? Or where the key ingredients are sourced? Throughout the time you spend with us in DTN102 Applied Food Chemistry you will delve deeper into these questions as you work week by week on your major assessment task. The Moussaka Assessment Task is worth 30% of your total grade and is a Hurdle requirement. It is due towards the end of the Study Period – check the DTN102 LMS site for due date and submission instructions. The marking criteria are displayed in Appendix B and are a useful guide to the assessment weightings. The purpose of the Moussaka Assessment Task is: • To investigate and describe the physical, chemical, sensory and nutritional changes and processes that occur when ingredients move through various stages of production, processing, preparation and cooking. • To document your findings in an academic style, essay report format for submission.
The task is worth a significant proportion of your marks for this unit and thus is made up of several parts. This Moussaka Assessment Task Workbook is designed to ensure that you are consistently working on your assessment throughout this unit. This workbook will also guide you to a number of resources and content that will get you to think more deeply about looking at foods more holistically. A lot of the content will contribute to your assessment so make sure you have the Moussaka template* open as you work through as you will be able to answer many of the questions and pick up key resources along the way. We expect you to work on your Moussaka Assessment Task every week and this Moussaka Assessment Task Workbook provides a step-by step guide to completing the task. To complete the Moussaka Assessment Task you will need to spend significant time researching the relevant concepts. Much of the information required will come as you work through the weeks of this unit, along with your additional research. You will also be cooking Moussaka in your own kitchen and having people taste it and provide feedback. You will be required to collect relevant data for inclusion in your report. You can work ahead or at your own pace, however there are some activities that will not be covered until later in the Study Period, such as using Food Choices. You can post questions about the task to teaching staff and fellow students on the dedicated Moussaka Discussion Forum in the Collaborate and Share tile on the DTN102 LMS site. * There is a separate Moussaka Assessment Template document available in Major Assessment – Moussaka tile on the DTN102 LMS site to complete and submit.
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SUBJECT INTENDED LEARNING OUTCOME The Subject Intended Learning Outcome(s) related to this practical include:
SILO 4. Describe and apply principles of food chemistry used to maximize the sensory (organoleptic) and nutritional properties of food. You will be able to: a. List the stages involved in producing food, starting at the farm and ending with a meal; b. Prepare and cook food in a manner that meets Australian food safety standards for health and hygiene; c. Prepare and cook a simple recipe in a manner that maximizes the organoleptic and nutritional properties of the food and compare the results with a similar commercially produced item; d. Discuss the physical, chemical, nutritional and organoleptic changes that occur to a food in the home and various commercial food production settings.
SILO 5. Determine and discuss the accuracy of a nutritional analysis of a meal or recipe. You will be able to: a. Describe the use of specific technology systems used in food composition analysis and how methods used account for variation in results. b. Identify possible sources of error and variation in nutritional analysis of foods and recipes c. Perform a nutritional analysis of a meal or recipe using Food Choices™ nutrient analysis software; d. Discuss the limitations of the database used in the Food Choices™ nutrient analysis software;
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MOUSSAKA ASSESSMENT TASK OUTLINE In this report the dish under focus is Moussaka. You are to investigate five of the key ingredients:
• Onion • Olive oil • Beef • Flour • Eggs
You are required to research and investigate the source of each ingredient and identify changes to nutritional, physical, chemical and sensory properties from the farm right through to the finished dish for each ingredient. You are required to prepare a 1200-word academic style, essay report that includes the sections on the following page (and as outlined in the Moussaka Assessment Template in Major Assessment – Moussaka tile on the DTN102 LMS site).
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SECTIONS IN THE REPORT COVER PAGE: See Template TABLE OF CONTENTS INTRODUCTION: A few introductory sentences describing the purpose of the task. (keeping the word count in mind) METHODS, RESULTS and DISCUSSION: SECTION 1: From farm to meal – influences on nutritional properties. Identify the stages that occur from the farm to meal and set out a flowchart-type figure for each key ingredient (onion, olive oil, beef, flour and eggs) = Figures 1-5 in the report. Within each flowchart, document where the nutritional properties may be influenced at each relevant stage for each key food ingredient. (follow APA6 guidelines for Figures and adding references) SECTION 2: From farm to meal – physical and chemical changes during preparation and cooking & effects on sensory qualities. In Table 1 of the template, describe the physical and chemical changes to each ingredient at relevant steps and how this may affect the sensory qualities of the final product. (follow APA6 guidelines for Tables and adding references) SECTION 3: Sensory analysis Describe the five research participants (taste testers) and the sensory analysis tool used for sensory analysis of the Moussaka that you cooked in your kitchen (= Methods). Include the full sensory analysis ratings from your five participants (your raw data) in Appendix A and a summary of your sensory analysis results in Table 2 (mean score, see example on page 19 of Moussaka Workbook) (= Results). Label and complete Appendix A (table) and Table 2 appropriately. Write a short Discussion paragraph interpreting the results (= Discussion). SECTION 4: Nutrition analysis Describe the nutritional analysis method used (= Methods). Perform the computer-based (Food Choices™) nutritional analysis for the Moussaka recipe you cooked in your kitchen. Include the “ingredient list” and “analysis summary” data output tables from your Food Choices analysis in Appendix B and present a copy of the Commercial Moussaka nutrition information panel in Appendix C.Present matching nutrient information per 100g from your Moussaka analysis and the commercial Moussaka nutrition information panel in Table 3 (= Results). Label and complete Appendices B and C, and Table 3 appropriately. Write a short Discussion paragraph comparing and discussing the nutritional aspects of the Moussaka recipe you cooked and analyzed to the commercial product packaging provided (= Discussion).
Note: Instructions on accessing the Food Choices™ software and How-to-guides will be provided. CONCLUSION A paragraph that sums up your findings and the assessment task overall.
REFERENCES: Using the APA6 system. (Reference list is are not included in word count.) APPENDICES: Include the suggested appendices plus others of your choosing if desired. (Appendices are not included in word count.)
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WHAT IS INQUIRY BASED LEARNING? During this workbook (where you will be preparing for your assessment) you will be applying inquiry based learning:
INQUIRY BASED LEARNING (EBL) At first glance, the answer to a question or inquiry may appear simple. However, after brainstorming and investigation further questions are formulated. Eventually a detailed process of inquiry is completed to build a rationale for an answer, which is supported by credible sources of information.
WHY EBL? Inquiry Based Learning is a useful skill for future employment as the ability to be practically oriented and deal with nonstandard problems is valued in Health Sciences. Effective health scientists need to read widely, think holistically and appreciate that there is more to learning than fast facts or the top Google searches! Real-life problem solving requires self direction, accountability and critical thinking.
WHAT ARE THE SUGGESTED STEPS TO EBL? STEP 1. CONSIDER THE QUESTION ASKED. What are the critical points that need to be defined / further researched?
STEP 2. BRAINSTORM. What type of information will you need to seek out? What do the words and concepts mean? Identify what you already know that is relevant to the inquiry. Find the gaps in your knowledge. How will you fill in the gaps?
STEP 3. CONSIDER THE QUESTION ASKED. Formulate an action plan, which includes the gaps in knowledge that have been identified.
STEP 4. RESEARCH.
STEP 5. RECONSIDER THE QUESTION ASKED. Identify further gaps in knowledge, conduct further research. It is important to remember that there may be more than one right answer.
STEP6. RESOLUTION. At this stage it is expected that you have identified all the relevant information and clarified any questions with your peers or an expert in the field. For this task you can utilize the Moussaka Discussion Forum via the Collaborate and Share tile on the DTN102 LMS site.
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TIPS, HINTS AND LINKS TO ASSIST YOUR RESEARCH THE LIBRARY, LEARNING AND STUDY For valuable information on learning and study skills look at the Student Learning website, investigate the Study & Research section on the Library website where study skills material for Health Sciences courses is available.
REFERENCING YOUR WORK – APA STYLE You should already understand the principles of referencing including why you need to reference the information you use, when you need to reference and how to quote material. You will be required to use the American Psychological Association (APA) referencing style for your assessment tasks. You can access help on referencing for APA style via:
Referencing Help Referencing Guide Referencing Tool
This Guide will explain to you how to cite your sources of information and also how to compile and write a reference list (bibliography) using APA referencing style.
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WEEKS 1 & 2 ACTIVITY BACKGROUND RESEARCH ON MOUSSAKA In Weeks 1 & 2 it’s time to put your food detective cap on and start some enquiries into Moussaka. Remember to refer back to the EBL process as you go and track your steps, sources and findings below or in your own document. We recommend that you spend at least one hour: • Previewing the assessment task steps in this workbook • Completing the 3 inquiry activities below In Week 1 you are exploring foods and in Module 2 (Weeks 7-8) you will be learning about food commodities and classifications. During these weeks you will come across information on the key ingredients in Moussaka (onion, olive oil, beef, flour and eggs) under investigation in this assessment task. Make sure you keep notes as you go to use in your report. Remember to include all sources and references so you can complete your in-text citations and reference list correctly.
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WORKBOOK: MOUSSAKA
INQUIRY 1 What is Moussaka? Where did it originate? Which recipe is best? Work through the questions below to facilitate your learning. A suggested resources to get you to start thinking about recipes, origins of recipes and variability and the nutrition composition of meals:
Mediterranean Diet Pyramid Taste.com.au
1.Moussaka is a traditional dish from which countries? How many can you find?
2.Compare traditional recipes from Greece and Macedonia. What are the differences?
3.Find a vegetarian version of Moussaka. What has been changed?
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WORKBOOK: MOUSSAKA
Australian Dietary Guidelines The Healthy Living Pyramid
1.Look up the two websites listed above. How does each organization define food groups?
2.What constitutes the definition of each food group? (For example what macro and micro nutrients does a food need to contain for it to qualify for a food group.)
INQUIRY 2 Which of the five food group/s is missing in Moussaka? Suggested resources to get you started:
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WORKBOOK: MOUSSAKA
4.Choose one of the recipes you sourced from answering the questions in Inquiry 1 and determine which of the five food groups is missing.
INQUIRY 3
Are the main ingredients in Moussaka nutrient dense or nutrient poor?
Suggested resources to get you started: Concept of a nutritious food – toward a nutrient density score
Text: Understanding Nutrition, Whitney et al., 2011: You do not need to purchase the text however chapters 1 and 2 will
help you answer the following questions. These chapters have been summarized on powerpoint slides which can be
accessed by the following links:
ENQUIRY 2 (CONT.)
3.Compare the two depictions of the food groups described by each organization and highlight some of the differences.
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WORKBOOK: MOUSSAKA
Chapter 1 summary slides Chapter 2 summary slides
1. Think about the concept of nutrient density. Are there any exceptions to the rules?
2.List 5 of the ingredients from the mousska recipe provided for your assessment. Do you think these ingredients are nutrient dense?
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3.What factors might impact nutrient density?
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WEEK 3, 4 & 5 ACTIVITY SENSORY ANALYSIS THEORY AND PROCESS In Weeks 3-5 we investigate sensory analysis and complete an enquiry into Moussaka. Remember to refer back to the EBL process as you go and track your steps, sources and findings below or in your own document. Enquiry 1: Which moussaka is ‘best’? Some things to consider: • Think about what your favourite food is and why you like it so much? • Consider which foods you dislike. What is it about them that is undesirable? • What are some of the common foods that you eat each day? Why do you choose them? WHAT CRITERIA WOULD YOU USE TO DECIDE WHICH MOUSSAKA IS ‘BEST’? What are the critical points to be further researched to formulate an answer to this questions? You may consider some of the following points to start brainstorming then add to this list as you research further and complete the activities which follow.
• What does “best” mean? • What is the context / rationale? (best tasting, best appearance, nutritionally superior….are some suggestions to consider) • How do you measure ‘best”? What criteria can be used? (subjective and objective measurements) • What are subjective measurements? (appearance, aroma, taste, cultural acceptability, food preferences) • What are objective measurements? (nutritional, sensory factors, portion size, etc.)
• How do we select the food we eat? (appearance, aroma, taste, cultural preferences/ acceptability….) • How is ‘best’ measured from a nutritional point of view? • Which recipe is ‘best’? Why? (recipe, origins of the recipe, nutrient content perhaps?) • Consider your findings from previous activities in this work book- does this impact your thoughts?
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WORKBOOK: MOUSSAKA
ADD YOUR ANSWER BELOW
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SENSORY ANALYSIS Sensory analysis can help to determine which product might be best. It is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste.
WHY USE SENSORY EVALUATION? Sensory evaluation can be used to: • Compare similarities/differences in a range of dishes/products; • Evaluate a range of existing dishes/food products; • Analyse food samples for improvements; • Gauge responses to a dish/product (acceptable v unacceptable); • Explore specific characteristics of an ingredient or dish/food product; • Check whether a final dish/food product meets its original specification; • Provide objective and subjective feedback data to enable informed decisions to be made. TYPES OF TESTS – SOME COMMONLY USED EXAMPLES A) PREFERENCE TESTS These types of tests supply information about people’s likes and dislikes of a product. They are not intended to evaluate specific characteristics, such as crunchiness or smoothness. They are subjective tests and include hedonic, paired comparison and scoring.
• (i) Hedonic Scale Sensory Test (refer to the Table 1 on the next page to see an example of how the scores are calculated). Tasters are asked to rate foods from ‘1= Like extremely’ to ‘9= Dislike extremely’ to indicate their preference. The taster may also wish to make remarks about the products’ appearance, taste, odour and texture. The sample with the lowest score would be the preferred sample in this case. (If the rating scale were reversed ‘1= Dislike extremely’ to ‘9= Like extremely’, the product with the highest score would be the most preferred product.) • (ii) Paired Comparison Test (Preference)
Tasters are asked to sample two foods/dishes and record which they prefer.
• (iii) Scoring
Tasters are asked to score food samples on a scale, between dislike and like.
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These types of tests aim to evaluate specific attributes, i.e. characteristics of products (eg. crunchiness). They are objective tests and include triangle, duo-trio, ranking and paired comparison.
• (i) Triangle Test
Tasters are asked to sample three foods/dishes that have been laid out in a triangle. Two of these samples are the same. Tasters are asked to decide which of the samples is the odd one out.
• (ii) Duo-Trio Test
Tasters are asked to sample one of two samples that are the same. They are then asked to sample the remaining of the same sample and one other different sample and are asked to decide which two are the same.
• (iii) Ranking Test
Tasters are asked to evaluate samples and place them in rank order according to the presence or absence of the attribute (eg. crunchiness, smoothness etc.) from ‘very’ to ‘not at all’.
• (iv) Paired Comparison Test (Discrimination)
Tasters are asked to sample two different food products and compare one attribute (eg. which one is smoother).
C) STAR CHARTS/DIAGRAMS This type of test allows the intensity of the sensory attributes of a single food dish, or range of food dishes, to be recorded. The test is not intended to model general attributes such as ‘nutrition’, ‘cost’ or ‘appearance’, as they are more complex and are better dealt with in other ways.
1. Choose 8 attributes that describe the characteristics of the product, e.g. crunchy, spicy, savoury or smooth.
2. Taste the food sample. Decide on the intensity for each attribute, using a scale from 0 to 10 (the higher the number, the greater the intensity).
3. Use the information to draw a star chart/diagram of the product’s attributes.
WORKING OUT THE RESULTS FROM A HEDONIC SCALE SENSORY TEST You will conduct a sensory evaluation of the Moussaka that you cook for the assessment. You will need to ask five people to participate. You will need to ask each person to individually rank the recipe using a Hedonic scale sensory test. From the Hedonic scale data completed by each person, calculate a mean score. Table 1 below shows an example of how to do this. Your raw data does not need to be included in the body of the assessment. You can include this in the Appendix, where they will not contribute to your word count. In the Sensory analysis section, report the mean score and discuss and interpret your result.
B) DISCRIMINATION TESTS
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TABLE 1: THE HEDONIC SCALE SAMPLE RESULTS CODE ARNOTTS FARMBAKE CHOCOLATE CHIP COOKIE CODE MACRO GLUTEN FREE DOUBLE CHOC BISCUITS
1 – Like extremely 1 x 0 1 – Like extremely 1 x 0
2 – Like very much 2 x 4 = 8 2 – Like very much 2 x 0
3 – Like moderately [Overall rating = 3.3]
3 x 4 = 12
3 – Like moderately [Overall rating = 3.4]
3 x 9 = 27
4 – Like slightly 4 x 4 = 16 4 – Like slightly 4 x 4 = 16
5 – Neither like or dislike 5 x 2 = 10 5 – Neither like or dislike 5 x 1 = 5
6 – Dislike slightly 6 x 0 6 – Dislike slightly 6 x 0
7 – Dislike moderately 7 x 0 7 – Dislike moderately 7 x 0
8 – Dislike very much 8 x 0 8 – Dislike very much 8 x 0
9 – Dislike extremely 9 x 0 9 – Dislike extremely 9 x 0
REASON 8 + 12 + 16 + 10 = 46 Total Number of Voters = 14 46 / 14 = 3.3
REASON 27 + 16 + 5 = 48 Total Number of Voters = 14 48 / 14 = 3.4
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WORKBOOK: MOUSSAKA
WEEK 6 ACTIVITY FARM TO FORK CHANGES WITH BEEF Module 1 focuses on the chemistry of food and its main components. You will have already covered important chemical reactions that proteins, lipids and carbohydrates undergo when prepared and cooked. As you work through this section, think about how macronutrients, and micronutrients will be effected by the processes involved in getting food from the farm to your fork. While you complete the questions and readings below remember to include the information in your assessment template. Over the weeks allocated to this section (Week 6 + 10) you should complete the first two main sections on your Moussaka Assessment Task template including the flow charts for all five ingredients and Table 1 describing the physical, chemical, nutrition and sensory changes of the ingredients. This section will walk you through completing your beef flowchart and get you to begin to think about all the changes that occur to beef while it is cooked. Once you have completed beef use this as an example and start thinking about the other four key ingredients. Don’t forget to keep a record of all of your references! Getting started: WATCH SOME SEGMENTS* OF THE BBC PROGRAM** “KILL IT, COOK IT, EAT IT – BURGERS”. * Please note that the program may be confronting for some viewers. ** The viewing times given below cover the relevant concepts and messages to take away from this tutorial but you can watch the entire program. Kill It, Cook It, Eat It – Part 1 – View (0:00 – 3:30); (6:55 – 9:02) Kill It, Cook It, Eat It – Part 2 – View (1:12 – 1:27); (2:54 – 4:20); (7:30 – 9:59) Kill It, Cook It, Eat It – Part 3 – View (0:00 – 0:30); (2:08 – 2:30); (3:09 – 3:45); (5:45 – 10:00) Kill It, Cook It, Eat It – Part 4 – View (0:00 – 1:55); (2:24 – 4:00); (5:28 – 10:00) Kill It, Cook It, Eat It – Part 5 – View (0:00 – 0:35); (1:50 – 6:30); (7:24 – 8:50); (9:32 – 10:00) Kill It, Cook It, Eat It – Part 6 – View (0:00 – 0:54)
ANSWER THE FOLLOWING 3 ENQUIRY QUESTIONS Based on the videos you have seen, the suggested reading below and Module 1 content, complete the following enquiry questions. Enquiry 1: Where does the beef for burgers come from in Australia? Read the information on the following website and answer the questions below:
The Beef Industry: The Basics
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2. How many cattle need to be slaughtered to produce 1000 tonnes of meat?
Are you any closer to finding out where the beef for burgers comes from in Australia? Spend 15 minutes searching for more information using these links and any other resources that you may find yourself:
Beef and Lamb Meat And Livestock Australia
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Enquiry 2: What is the nutritional composition of beef?
The Australian Food Composition Database available on Food Standards Australia New Zealand (FSANZ) website contains information on the nutrient content of Australian foods. Search: Beef Locate food ID: F000473 = Beef, all cuts, separable fat, raw http://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/default.aspx
Transfer the appropriate nutrient values to Table 2 below, on a per 100g edible portion basis.
Locate the codes for other cuts of beef to complete Table 2 below.
TABLE 2: SELECTED NUTRIENTS IN BEEF
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WORKBOOK: MOUSSAKA
a. WHAT COMMENTS CAN YOU MAKE REGARDING THE NUTRIENT COMPOSITION OF BEEF?
REMINDER: Keep a reference list using the APA6 referencing system; Referencing Tool
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Enquiry 3: HOW DO THE PHYSICAL, CHEMICAL, SENSORY AND NUTRITIONAL PROPERTIES OF A BEEF BURGER CHANGE WITH PREPARATION AND COOKING?
a). For the beef ingredient in a beef burger, list the stages from the farm to a meal and where the nutritional properties may be influenced, briefly noting what these changes may be.
To do this task well, use a flowchart to design the farm to meal process. (Remember this can be used in your assessment!). You can create a Flowchart within your submission template OR copy/paste it in later.
The following readings may be helpful: Lactic Acid Changes in Beef see page 17
For an example of the information that you should source for the flow charts check out Chicken Meat Production here, there is a great flow chart at the bottom of the web page. Remember that your flow charts must include influences on nutritional properties as well at each relevant stage.
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WORKBOOK: MOUSSAKA
b). DESCRIBE THE PREPARATION AND COOKING INVOLVED, IDENTIFYING THE PHYSICAL CHANGES AND CHEMICAL PROCESSES THAT IMPROVE THE SENSORY QUALITIES OF A BEEF BURGER:
1.List the preparation and cooking steps involved in producing a beef burger (in order to do this you will need to find a simple recipe for a beef burger).
2.Describe the physical changes that you would observe (be as thorough and descriptive as possible).
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WORKBOOK: MOUSSAKA
3. Complete the following table:
CHEMICAL REACTION DEFINE AND DESCRIBE THE CHEMICAL REACTION
Gelatinization of Starch
Maillard Reaction
Caramellisation of Sugars
Coagulation of Protein
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WORKBOOK: MOUSSAKA
5.Summarise the effects of the preparation and cooking method and the physical and chemical changes you have researched upon the sensory qualities of beef.
d4. Identify which chemical reactions would be taking place in the cooking of the beef portion of a beef burger.
Now follow the same processes to prepare your answers for the Moussaka report for the other 4 key ingredients (onion, olive oil, flour and egg) in the Moussaka recipe.
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WEEK 7 ACTIVITY Cook Moussaka and have five research participants (taste testers) complete the Sensory analysis.
See Weeks 7-9 section of this workbook (pages 32-43) for full details We recommend you read the remainder of this workbook BEFORE you make your Moussaka to ensure you: • have all the necessary ingredients, equipment, and taste testers (5 people) available; • are fully aware of all the steps involved; • and are fully aware of all the data collection required (both before and after cooking your Moussaka).
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WORKBOOK: MOUSSAKA
WEEK 8 ACTIVITY FOODCHOICES ™ ORIENTATION AND PRACTICE DURING THIS WEEK YOU SHOULD COMPLETE THE FOLLOWING:
• Download FoodChoices™ to your computer. FoodChoices™ is built for the Windows environment. To enable it to run on an Apple Mac you will need additional software, including Windows itself. See the Discover La Trobe DLT111 LMS site or The Guide for instructions.
• Enquiry 1: Watch the FoodChoices™ tutorial videos and read the Dietetics and Nutrition FoodWorks Protocol and FoodChoices “How to” resources in DLT111. Now have a go by doing “Entering a Recipe” Procedure 4 and Exercise 4, to become familiar with the software package.
• Enquiry 2: More practice. Enter the raw ingredients from Table 5 (pages 34-37 of this workbook) into FoodChoices twice. Firstly, open a new recipe and label it “Moussaka raw household measures” and enter the ingredients as listed in Table 5 in household measures. Save the file. Then “Save as” and label the new version “Moussaka raw weight&volume”, change the values in the Quantity column from household measures to the weight and volume figures given in Table 5, then save. Note the differences in the results per Serve, 100g, 1MJ and Total for the 2 recipe entries just because different quantities were used. Hopefully you can now see why it is important to select appropriate ingredients and add the “precooked weight/volume used” values from Table 5 into FoodChoices for the Moussaka analysis you present in your report. Also, consider retention rates for relevant ingredients, as mentioned in the FoodChoices video.
• Enquiry 3: Complete the activity below as practice to become familiar with understanding and interpreting FoodChoices ™ results
NUTRITIONAL ANALYSIS After cooking your Moussaka and doing the preparation FoodChoices enquiries above you should begin to enter your final recipe into FoodChoices. Complete the nutritional analysis of your Moussaka, attach your FoodChoices output data tables (Ingredient list table and Nutrient analysis results table) in Appendix B of the Moussaka Assessment Task Template and complete section 4 (Nutritional analysis) of the Template. If you have questions post to Moussaka Discussion Forum via Collaborate and Share tile on DTN102 LMS site. We can also discuss relevant issues in the Synchronous session scheduled for Week 8.
For you assessment and entering ingredients into FoodChoices, please note: Unlike FoodWorks (the full paid version), FoodChoices does not include an extensive list of ingredients/foods. Herbs and spices will not be able to be entered. While these have nutritional benefits, they will have minimal impact on the nutrient profile we are targeting in our assessment (and comparing to the commercial Moussaka). Therefore, it is acceptable if you exclude herbs and spices when entering ingredients into FoodChoices. Rest assured that there will not be a significant impact on the nutrients you are analysing and presenting in Table 3 Summary nutrient profile of homemade Moussaka compared to the commercial Moussaka Nutrition Information Panel (NIP).
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Activity: How do you determine whether the nutritional profile of a food/dish is ‘good’? It depends on the place a food/dish has within the overall diet. There are some circumstances when a certain nutritional profile is prescribed/desired e.g. in a hospital or nursing home meals are expected to deliver a certain amount of nutrients. Lets explore the following example recipes.
1.ROASTED VEGETABLE PASTA 2.BEAN SOUP NUTRIENTS PER SERVING (200g) NUTRIENTS PER SERVING (200g)
Kilojoules 1308 Kilojoules 1074
Fat 9.2 g Fat 7.6 g
Saturated Fat 1.8 g Saturated Fat 2.1 g
Sodium 248 mg Sodium 388 mg
Carbohydrate 52 g Carbohydrate 37 g
Fibre 7 g Fibre 11 g
Protein 11 g Protein 13 g 3.LENTIL & CAULIFLOWER DAHL 4.YELLOW SPLIT PEA SOUP WITH ROASTED PEPITAS NUTRIENTS PER SERVING (200g) NUTRIENTS PER SERVING (200g)
Kilojoules 1477 Kilojoules 2334
Fat 14.0 g Fat 13.0 g
Saturated Fat 2.0 g Saturated Fat 2.0 g
Sodium 1277 mg Sodium 653 mg
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Carbohydrate 29 g Carbohydrate 65 g
Fibre 15 g Fibre 17 g
Protein 20 g Protein 36 g
The Nutrition standards for adults in NSW Hospitals describes types of meals/dishes and the nutritional profiles required. A vegetarian meal of higher protein content should contain the following:
PER 120g PORTION
Energy 700 kJ Fat <= 15 g
Protein >= 15 g Sodium <= 575 mg QUESTIONS (Note differences in portion size, convert to 100g serve for easy comparison) Which of the recipes above meet these requirements? (Which recipe could be included on the menu for adults in a hospital in NSW?) Which recipes are good? Which one is the best?
RECOMMENDED RESOURCES: Food a Fact of Life
Nutrition standards for adults in NSW Hospitals Agency for Clinical Innovation 2011
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WEEKS 7-9 COOK MOUSSAKA, COMPLETE SENSORY AND NUTRITION ANALYSIS INTRODUCTION From week 7 onwards you will need to set aside time to: • Watch the full video before you shop for ingredients. • Cook Moussaka in your kitchen following the recipe and procedures mentioned in the video and listed below. • Record and collect data during the recipe preparation and cooking for the FoodChoices™ nutrition analysis. • Perform sensory analysis on the finished Moussaka dish including completing the Hedonic scale with a group of five friends or family members. • Continue working on your Moussaka Assessment Report. We recommend you read over the full procedure prior to commencement to ensure you have the Essential Equipment in place and a thorough understanding of the task. ESSENTIAL EQUIPMENT Ingredient List • 2 large potatoes (peeled) • 2 large eggplants • Extra virgin olive oil • Butter • Plain flour • 2 Eggs • Grated Cheddar Cheese • 500ml Full cream Milk • Brown onion • 500g beef mince • Garlic • Cinnamon, Nutmeg, Dried oregano, Fresh parsley • Salt and pepper • White wine • Tomato paste • Tinned tomatoes • Bread crumbs
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ESSENTIAL EQUIPMENT (CONT.) Equipment • Cooks knife • Chopping board • Vegetable peeler • Medium saucepan • Large fry pan • Measuring Cups and Spoons • Paper towel • Wooden spoon • Spatula • Digital scale • Baking Dish approximately 30 x 20cms (Record weight of empty baking dish: g)
YOUR SAFETY Remember to: • Wash your hands before preparing food and follow the instructions in the Food Safety Module. • Tie back long hair, remove all jewellery apart from Wedding bands, remove all nail polish and cover any cuts with band-aids when preparing food. • Take care when cooking with the oven, especially when opening the door as hot air or steam can burn. Always use potholders or dry tea towels to place and remove oven racks or food items. INSTRUCTIONS STEP 1 Watch the Moussaka Assessment Task – Cook Moussaka Video and prepare your equipment and ingredients.
STEP 2 Before you start cooking:
• Make sure you have shopped for all the ingredients and have the equipment to hand. • Record the brands of ingredients used and any other relevant information to describe ingredients. • Be prepared to take note of all the weights and measures you are to record during cooking. This includes the weight or volume of ingredients pre-cooked and post-cooked AND the baking tray. • Plan ahead to have a group of 5 family or friends enjoy the meal with you and complete the Hedonic scales – Prepare the research participants (taste testers) by informing them what is required of them and have 5 copies of the scale printed out (1 each) for them to complete after tasting.
STEP 3: COOK THE FOLLOWING RECIPE, RECORD DATA AND COMPLETE SENSORY ANALYSIS This authentic, traditional recipe has been sourced from the Greek family of one of our former staff members.
Note: * Add detail to description such as brand names and any adjustments. ** Accurately record the actual weight or volume used, as we would expect some natural variation in portion size of ingredients used.
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GREEK MOUSSAKA SERVES 8
TABLE 5a: INGREDIENTS for vegetable layers
INGREDIENTS FOR VEGETABLE LAYERS
HOUSEHOLD MEASURE REQUIRED* WEIGHT / VOLUME REQUIRED
PRE-COOKED WEIGHT/VOLUME USED**
Potato 2 large, peeled 400 g
Eggplant 2 large, unpeeled 800-900 g
Olive oil 2-4 tablespoons, Extra Virgin Olive Oil (EVOO) 40-80 mL (for frying potato and eggplant)
Note: * Add detail to description such as brand names and any adjustments. ** Accurately record the actual weight or volume used.
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WORKBOOK: MOUSSAKA
TABLE 5b: INGREDIENTS for meat layers INGREDIENTS FOR MEAT LAYERS HOUSEHOLD MEASURE REQUIRED* WEIGHT / VOLUME REQUIRED
PRE-COOKED WEIGHT/VOLUME USED**
Onion 1 medium brown, peeled, diced 160 g
Olive Oil 2 tablespoons EVOO 40 mL
Garlic 2 cloves, peeled, finely chopped 10 g
Beef mince Raw 500 g
Cinnamon 1 teaspoon, ground 3 g
Nutmeg 1 teaspoon, ground 3 g
Oregano ½ tablespoon, dried 3 g
Parsley 1 tablespoon, freshly chopped 10 g
Salt 1 ½ teaspoons, white, table 7.5 g
Pepper ½ teaspoon, black, ground 1.5 g
Wine ¼ cup, white 60 mL
Note: * Add detail to description such as brand names and any adjustments. ** Accurately record the actual weight or volume used.
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Tomato paste 4 tablespoons 90 g
Tomatoes canned, chopped + juice 300 g
Water 1 cup tap water 250 mL TABLE 5c: INGREDIENTS for Bechamel sauce and Baking tray INGREDIENTS FOR BÉCHAMEL SAUCE HOUSEHOLD MEASURE REQUIRED* WEIGHT / VOLUME REQUIRED PRE-COOKED WEIGHT/VOLUME USED**
Butter 40 g
Plain Flour ¼ cup 40 g
Milk 2 cups, full fat 500 mL
Egg 2 medium sized, lightly beaten 110 g (edible portion)
Cheese ¼ cup, grated, cheddar-style 45 g
INGREDIENTS FOR PREPARATION OF BAKING TRAY
HOUSEHOLD MEASURE REQUIRED*
WEIGHT / VOLUME / REQUIRED
PRE-COOKED WEIGHT/VOLUME USED**
Olive Oil 1 tablespoon EVOO
Breadcrumbs ¼ cup
20 mL (for greasing bottom of tray) 10g (for bottom of tray) and 10g (for sprinkling on the béchamel sauce)
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WORKBOOK: MOUSSAKA
RECORD THE WEIGHT OF THE EMPTY BAKING TRAY HERE
Empty baking tray (EBT) = g
Note: Pre-cooked weights/volumes used (from Tables 5a, b and c above) will be used in Tables 6 and 7 on pages 40-42 to determine the recipe yield.
The post-cooked weight is the combined weight of ingredients after cooking minus the weight of the empty baking tray (see pages 41-42).
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WORKBOOK: MOUSSAKA
METHOD 1. PREPARE VEGETABLES 1. Wash the eggplants, remove the stalk, but do not peel. 2. Cut the eggplants to approximately 1cm thick slices. Weigh. 3. Peel and slice the peeled potatoes to roughly 6 – 8mm thickness. Weigh. 4. Add the potatoes to a medium saucepan filled with cold water. Bring to the boil and boil for 2 minutes, NO LONGER. Remove from heat, run under cold water, and then blot dry with paper towel. Reweigh and set aside for frying. 5. Add 1 – 2 tablespoon of olive oil to the frying pan and fry the potato over moderate heat to lightly brown and soften. 6. Add remaining olive oil to the frying pan and fry the eggplant over low to moderate heat to lightly brown and soften – you might find that you need more oil, so note the total amount of oil you use and record in your table. 7. Set cooked slices aside on a plate with paper towel. Reweigh and take a photo of the prepared vegetables.
2.PREPARE MEAT LAYER
1. Weigh empty frypan. Heat oil in a large frypan and add the pre-weighed chopped onion. The oil should sizzle slightly when the onion is added. Turn the heat down to a moderate to low flame and cook until the onion is very lightly browned. 2. As the onion is browning add the pre-weighed garlic and mince and cook over moderate to high heat. 3. While the meat is browning, add cinnamon, nutmeg, oregano, parsley, salt and pepper and mix through. You should record how much condiments you add in the Table 5. If additional spices or seasoning are added, record in approximate household measures and then convert to grams. 4. Once the meat has browned, add pre-weighed wine, tomato paste, tinned tomatoes and water. Stir the mixture and turn up the heat from moderate to high for a few minutes until the liquid in the mixture starts to boil. 5. Stir mixture again, turn the heat to low and simmer until most of the liquid has evaporated which could take around 10 minutes. The mixture should be moist not dry. 6. Leave aside to cool slightly. Reweigh and take a photo of the prepared meat layer.
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WORKBOOK: MOUSSAKA
1. Weigh empty saucepan. Melt butter in a saucepan. 2. When the butter is melted, add the pre-weighed flour and stir continuously on low heat for 2 minutes. 3. Remove from heat and slowly add pre-weighed milk, stirring continuously. 4. Return to heat and continue to stir continuously until the sauce thickens and there are no lumps. This could take around 2-3mins. 5. Remove from heat, cover with lid and allow the mixture to cool for 5 minutes. 6. Add the pre-weighed cheese and the lightly beaten eggs to the sauce and stir until smooth. 7. Reweigh and set aside until ready to assemble the Moussaka. The béchamel sauce will go on the top of the assembled meat, eggplant and potato layers.
5. ASSEMBLE, COOK AND SERVE THE MOUSSAKA 1. Weigh empty baking tray then grease with oil and sprinkle half the breadcrumbs over the base of the tray. 2. Spoon half the meat mixture into the tray patting down to form the first layer. 3. Follow with a layer of half the eggplant then a layer of half the potato. 4. Repeat layers – meat, eggplant, potato. 5. Cover evenly with the béchamel sauce. 6. Finish the Moussaka by sprinkling the remaining breadcrumbs over the top. Weigh and take a photo. 7. Bake in a preheated oven (180) for about 30 minutes or until the top is golden brown. 8. Remove from oven. Weigh and take a photo of your final Moussaka. 9. Serve to your five research participants (taste testers) and have them complete the Sensory analysis.
ALTERNATIVE VERSIONS OF MOUSSAKA (VEGETARIAN, EGG FREE, CMP FREE, LACTOSE FREE, LOW FODMAP, GLUTEN FREE OR ALCOHOL FREE) NOTE: For the Moussaka assessment task you need to prepare, analyse and report on the provided Greek Moussaka recipe. You do not have to eat it but 5 other people do! If you have a special dietary requirement that prevents you from eating the provided Greek Moussaka recipe but would like to make a Moussaka that you can eat, feel free to make an alternative version. Some suggested modifications to the provided recipe are given below but you may have/find another suitable recipe for yourself.
• Vegan: Replace the meat with 250g green or brown lentils – cook until tender, drain and add to recipe where mince is to be added; Omit the cheese or replace with a vegan cheese; Omit the egg; Replace milk with a vegan milk alternative such as almond or soy milk • Allergies: Egg – omit; Cow’s milk protein – Replace milk with a tolerated alternative, such as almond drink. • Lactose free: Replace milk with a lactose free milk or alternative such as almond or soy drink. • Low FODMAP: Omit onion; replace milk with a lactose free milk or alternative; change to gluten free flour and breadcrumbs • Gluten free: Replace the plain flour with the same quantity of gluten free flour; Omit the breadcrumbs or use gluten-free breadcrumbs. • No alcohol: Omit wine
4.BECHAMEL SAUCE 3.PREHEAT THE OVEN TO 180 DEGREES AT THIS POINT
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WORKBOOK: MOUSSAKA
TABLE 6: RESULTS – WEIGHED MEASURES OF INGREDIENTS
Before assembly and baking
Total = weight full frypan – weight empty frypan
Before assembly and baking
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(TABLE 6 – CONTINUED)
C) RECORD THE WEIGHT OF THE BAKING TRAY AND ASSEMBLED MOUSSAKA HERE BEFORE IT GOES IN THE OVEN:
Total = weight full saucepan – weight empty saucepan
Before assembly and baking
B)
D) RECORD THE WEIGHT OF THE BAKING TRAY AND ASSEMBLED MOUSSAKA HERE WHEN IT COMES OUT OF THE OVEN:
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TABLE 7: CALCULATING THE YIELD The yield refers to the quantity of the final cooked product a given recipe will produce. The formula in Table 7 refers to the method for calculating the yield. This percentage yield can also be determined using FoodChoices™ (as explained in the FoodChoices™ video).
CALCULATING YIELD WEIGHT (g)
Total weight of pre-cooked ingredients (A) Table 6
Weight of empty baking tray (EBT, page 37)
Weight of baking tray and assembled moussaka (pre-baked) (C) Table 6
Weight of baking tray and baked moussaka (D) Table 6
Weight of baked moussaka = (D-EBT)
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WORKBOOK: MOUSSAKA
SENSORY ANALYSIS Record your personal sensory observations of the Moussaka – note: not part of the required report.
PRODUCT APPEARANCE FLAVOUR / TASTE TEXTURE
Greek Moussaka
APPEARANCE – REGARDS TO SHAPE, SIZE, COLOUR AND CONDITION OF OUTSIDE OF FOOD Symmetrical, asymmetrical, level, sunken, rounded, pebbled, sticky, greasy, shiny, dry, pale, golden brown, light brown, burnt, smooth, rough, puffy, transparent, dark, creamy, curdled, dull, fine, grainy, moist, sticky, opaque, glossy, clear, free of defects, other terms relating to shape or colour.
FLAVOUR – TASTE AND AROMA AS AN IMPRESSION WHEN FOOD IS EATEN Sweet, bitter, sour, salty, astringent, spicy, soapy, floury, flat, eggy, rancid, pasty, bland, flowery, fruity, sharp, burnt, minty, pungent, putrid, musky, puckery, hot, cold, metallic, peppery, minty, fishy, gamey, nutty, caramel, yeasty, stale, watery, luscious.
TEXTURE – TACTILE RESPONSE TO THE PHYSICAL CHARACTERISTICS OF FOOD Crisp, velvety, smooth, rough, hard, firm, thick, thin, viscous, springy, gritty, gummy, sticky, moist, tender, fibrous, chewy, curdled, lumpy pasty, rubbery, tough, greasy, fibrous, crunchy, smooth, creamy, gelatinised, stringy, flaky, crusty, limp, mealy. COMPLETE THE HEDONIC SCALE SENSORY ANALYSIS TEST As instructed previously complete the Hedonic scale with your group of five family members or friends. COMPLETE THE FOODCHOICES NUTRITION ANALYSIS Complete the nutrition analysis of your recipe and compare to the commercial product provided on the next page (Appendix A). WEEKS 9-12 You are near the end of your twelve weeks of studying Moussaka. It’s now time to focus on completing any gaps and finishing your write up prior to the due date. WEEK 9: FINALIZE OUTSTANDING SENSORY & NUTRITION ANALYSES WEEK 10: FINALIZE OUTSTANDING FARM TO FORK FOOD PROCESSES WEEK 11: FINALIZE 1200w REPORT – allow time for self-editing, check word count, figures, tables, references and appendices. Ensure you have met the grading requirements by checking your report against the Marking rubric (Appendix B). WEEK 12: SUBMIT 1200w REPORT
APPENDIX A: Commercial Moussaka Nutrition Information Panel
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APPENDIX B: Marking Rubric SCORE TO GRADE MAPPING RULES The minimum possible score for this rubric is 0 points and it will be converted to the minimum grade available in this module (which is zero unless the scale is used). The maximum score 70 points will be converted to the maximum grade.
Intermediate scores will be converted respectively and rounded to the nearest available grade. If a scale is used instead of a grade, the score will be converted to the scale elements as if they were consecutive integers.
FORMAT: TITLE PAGES WITH TABLE OF CONTENTS.
No title page and/or no table of contents 0 points
Multiple errors in title page and/or table of contents 0.3 points
Some errors in title page or table of contents 0.6 points
Minor errors in title page or table of contents 0.9 points
Accurate title page and table of contents. 1.2 points
Title page and table of contents excellent presentation and well laid out 1.5 points
FORMAT: NOTE OF WORD LIMIT AND ADHERENCE TO WORD LIMIT
Word limit not noted or not within +/-10% 0 points
Word limit noted and within +/-10% i.e. 1080-1320 words 1.5 points
FORMAT: MINIMUM SIZE 12 FONT FOR TEXT, SIZE 10 FOR TABLES
Not met 0 points
Many errors 0.3 points
Multiple errors 0.6 points
Some errors 0.9 points
Minor errors 1.2 points
Text 12 font, tables 10 font 1.5 points
FORMAT: USES APPROPRIATE FORMATS I.E. TABLES, FLOWCHARTS ETC
Format not appropriate and complete 0 points
Format not appropriate or not complete 0.3 points
Format adequate but could be improved 0.6 points
Format good with some errors 0.9 points
Format very good with minor errors 1.2 points
Format Excellent 1.5 points
FORMAT: APPENDICES USED APPROPRIATELY
Appendices not used appropriately and incomplete i.e. key data in appendices and not referred to in body 0 points
Appendices not used appropriately or incomplete i.e. key data in appendices and not referred to in body 0.3 points
Appendices used adequately 0.6 points
Good use of appendices 0.9 points
Very good use of appendices 1.2 points
Excellent use of appendices 1.5 points
FORMAT: WELL LAID OUT.
Format layout not met 0 points
Format not appropriate or complete 0.3 points
Format layout adequate but could be improved 0.6 points
Format layout mostly good 0.9 points
Format layout very good 1.2 points
Format Layout Excellent 1.5 points
MARKING RUBRIC – CONT.
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INTRODUCTION
Very poor and/or wordy description of the purpose of the task 0 points
Introduction is not clear, concise or inclusive 1.2 points
Introduction is not two of the below: clear, concise or inclusive 2.4 points
Introduction is not one of the below: clear, concise or inclusive 3.6 points
Clear, concise and inclusive aim included 4.8 points
Introduction constructed of a very high standard inclusive of description of the purpose of the task 6 points
RESULTS THE STAGES FROM THE FARM TO MEAL SET OUT IN FLOWCHART-TYPE FORM FOR EACH INGREDIENTS LISTED
Very poor; flowcharts inaccurate and incomplete 0 points
Poor; flowcharts inaccurate or incomplete. 0.8 points
Adequate; flowcharts partially inaccurate or incomplete. 1.6 points
Good; flowcharts mostly accurate and complete 2.4 points
Very good; flowcharts accurate and complete. 3.4 points
Excellent; outstanding flowcharts that are clear, succinct and outline all relevant stages. 4 points
RESULTS: INFLUENCES ON NUTRITIONAL PROPERTIES FOR EACH FOOD AT EACH STAGE NOTED
Very poor; influence on nutrition inaccurate and incomplete 0 points
Poor; influence on nutrition inaccurate or incomplete 0.8 points
Adequate; influence on nutrition partially inaccurate or incomplete 1.6 points
Good; influence on nutrition mostly accurate and complete 2.4 points
Very good; influence on nutrition accurate and complete 3.4 points
Excellent; outstanding coverage of influence on nutrition 4 points
RESULTS: CHANGES IN THE PHYSICAL CHARACTERISTICS OF THE INGREDIENTS NOTED AT EACH STEP AND HOW THIS EFFECTS THE SENSORY QUALITIES OF THE FINAL PRODUCT
Very poor; physical characteristics inaccurate and incomplete 0 points
Poor; physical characteristics inaccurate or incomplete 0.8 points
Adequate; physical characteristics partially inaccurate or incomplete 1.6 points
Good; physical characteristics mostly accurate and complete 2.4 points
Very good; physical characteristics accurate and complete 3.4 points
Excellent; physical characteristics comprehensive and accurate coverage. 4 points
RESULTS: CHEMICAL REACTIONS DESCRIBED AND NOTED AGAINST APPROPRIATE INGREDIENTS AT EACH STEP AND HOW THIS EFFECTS THE SENSORY QUALITIES OF THE FINAL PRODUCT
Very poor; chemical reactions inaccurate and incomplete 0 points
Poor; chemical reactions inaccurate or incomplete 0.8 points
Adequate; chemical reactions partially inaccurate or incomplete 1.6 points
Good; chemical reactions mostly accurate and complete 2.4 points
Very good; chemical reactions accurate and complete 3.4 points
Excellent; chemical reactions comprehensiv e and accurate coverage. 4 points
MARKING RUBRIC – CONT.
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RESULTS: APPROPRIATE TOOL FOR SENSORY ANALYSIS BRIEFLY DESCRIBED AND USED (COPY INCLUDED IN APPENDICES)
Very poor sensory analysis; incomplete or inappropriate tool 0 points
Poor sensory analysis; incomplete or inappropriate tool 0.8 points
Adequate sensory analysis; partially complete and appropriate tool 1.6 points
Good sensory analysis; mostly complete and appropriate tool 2.4 points
Very good sensory analysis; complete and appropriate tool 3.4 points
Excellent sensory analysis; comprehensive and appropriate tool 4 points
RESULTS RESULTS FROM SENSORY ANALYSIS PRESENTED IN A LOGICAL MANNER AND DISCUSSED;
Very poor presentation of sensory analysis results. 0 points
Poor presentation of sensory analysis results. 0.8 points
Adequate presentation of sensory analysis results. 1.6 points
Good presentation of sensory analysis results. 2.4 points
Very good presentation of sensory analysis results. 3.4 points
Excellent presentation of sensory analysis results. 4 points
RESULTS: RESULTS FROM COMPUTERBASED NUTRITIONAL ANALYSIS (INGREDIENT LIST AND ANALYSIS SUMMARY TO BE INCLUDED IN APPENDIX)
Very poor summary of results from nutritional analysis. 0 points
Poor summary of results from nutritional analysis. 0.8 points
Adequate summary of results from nutritional analysis. 1.6 points
Good summary of results from nutritional analysis. 2.4 points
Very good comparison of the nutritional analysis. 3.4 points
Excellent comparison of the nutritional analysis.. 4 points
RESULTS: COMPARISON OF NUTRITIONAL ASPECTS OF PRODUCT
Very poor comparison of the nutritional aspects. 0 points
Poor comparison of the nutritional aspects. 0.8 points
Adequate comparison of the nutritional aspects. 1.6 points
Good analysis of the nutritional aspects. 2.4 points
Very good; analysis of the nutritional aspects. 3.4 points
Excellent; analysis of the nutritional aspects. 4 points
CONCLUSION: A PARAGRAPH CONCLUDING THE TASK WITH A BRIEF SUMMARY OF THE MAIN FINDINGS – NOT SIMPLY REPEATED RESULTS BUT A SUMMATION OF THE KEY ASPECTS.
No concluding paragraph 0 points
Concluding paragraph not clear, concise and does not refer to aim 1.6 points
Concluding paragraph not clear, or concise or does not reflect aim 3.2 points
Concluding paragraph is only two of the following: clear, concise, reflects aim 4.8 points
Clear, concise paragraph, refers to aim of task, does not repeat results/body or text 6.4 points
Outstanding conclusion, refers to aim of task, does not repeat results/body or text 8 points
MARKING RUBRIC – CONT.
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REFERENCING: A RANGE OF AUTHORITATIVE SOURCES HAVE BEEN USED TO INFORM THE RESULTS.
No sources used 0 points
Few sources relevant to chosen topic included or few sources are authoritative 0.6 points
Some sources relevant to chosen topic included or some sources are not all considered authoritative 1.2 points
A range of sources relevant to chosen topic included, sources are mostly authoritative 1.8 points
A wide range of sources relevant to chosen topic included, sources are all authoritative 2.4 points
An excellent range of authoritative sources are included 3 points
REFERENCING: APA REFERENCING CONVENTION HAS BEEN USED CORRECTLY THROUGHOUT, AND WHERE RELEVANT, INCLUDES IN-TEXT CITATION
No referencing 0 points
Numerous referencing errors 0.6 points
Some referencing errors 1.2 points
Few referencing errors 1.8 points
No referencing errors 2.4 points
Outstanding use of referencing with no errors 3 points
REFERENCING: A COMPLETE AND ACCURATE REFERENCE LIST IS PROVIDED
No reference list 0 points
Numerous errors in reference list 0.6 points
Some errors in reference list 1.2 points
Few errors in reference list 1.8 points
Minor errors in reference list 2.4points
Outstanding use of reference list with no errors. 3 points
WRITTEN EXPRESSION: WRITING STYLE CONTAINS SENTENCES THAT ARE CONCISE AND WELL STRUCTURED, CONTAIN NO GRAMMATICAL AND PUNCTUATION ERRORS, WITH NO SPELLING OR PROOFREADING ERRORS
Sentences are not concise, well structured, numerous grammatical, punctuation, spelling and proofreading errors 0 points
Several sentences are not concise, wellconstructed, several grammatical, punctuation, spelling and proofreading errors 1.2 points
Some sentences are not concise, wellconstructed, some grammatical, punctuation, spelling and proofreading errors 2.4 points
Most sentences are concise, wellconstructed, few grammatical, punctuation, spelling and proofreading errors 3.6 points
Sentences are concise, wellconstructed, with only minor grammatical, punctuation, spelling and proofreading errors 4.8 points
Outstanding written expression with sentences that are concise, wellconstructed, with no grammatical, punctuation, spelling and proofreading errors 6 points
