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  • Evaluation Form - Lab Report - 2020

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    LEE JIE YEE
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    This document is an evaluation form for a therapeutic diet lab report consisting of 5 criteria: introduction, dietary management, menu plan and modifications, cooked menu, and teamwork. Each criterion is worth a certain number of marks up to a total of 50. The form collects a student's name, matrix number, case details, and type of menu prepared. An assessor will provide an overall comment and mark each criterion to evaluate the student's report.

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    Evaluation Form - Lab Report_2020

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    This document is an evaluation form for a therapeutic diet lab report consisting of 5 criteria: introduction, dietary management, menu plan and modifications, cooked menu, and teamwork. Each criterion is worth a certain number of marks up to a total of 50. The form collects a student's name, matrix number, case details, and type of menu prepared. An assessor will provide an overall comment and mark each criterion to evaluate the student's report.

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    © All Rights Reserved
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    20 views1 page

    Evaluation Form - Lab Report - 2020

    Uploaded by

    LEE JIE YEE
    This document is an evaluation form for a therapeutic diet lab report consisting of 5 criteria: introduction, dietary management, menu plan and modifications, cooked menu, and teamwork. Each criterion is worth a certain number of marks up to a total of 50. The form collects a student's name, matrix number, case details, and type of menu prepared. An assessor will provide an overall comment and mark each criterion to evaluate the student's report.

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    of 1

    Fakulti Sains Kesihatan Faculty of Health Sciences

    EVALUATION FORM – THERAPEUTIC DIET LAB REPORT

    Student’s Name : ____________________________ Matrix No: _______________

    Student’s Name : ____________________________ Matrix No: _______________

    Case: ________________________________

    Menu Prepared: Malay / Chinese / Indian / Western

    No Criteria Mark Maximum

    Introduction
     Comprehensive
    1. 5
     Correct nutrition assessment

    Dietary management
     Suitable dietary objective and diet modification principles
     Appropriate energy requirement and macronutrient
    2. 15
    distributions
     Appropriate exchange table

    Menu plan & modifications


     Appropriate menu planning & selection
     Practical for the subject to prepare & availability of the
    3. 15
    ingredients
     Considerations of lifestyle and sociodemographic profiles

    Cooked menu
     Recipes & menu analysis of the foods prepared
    4.  Discussion on the cooked menu (i.e. recommendations 10
    during presentation)

    Teamwork
    5.  Work distribution & description 5

    TOTAL 50

    Overall Comment : ___________________________________________________

    __________________________________________________

    Assessor : ___________________________ Date : ______________


    Program Dietetik
    Fakulti Sains Kesihatan, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia
    Telefon: +603- 9289 7511/7543 Faksimili: +603-2694 7621 Laman Web: http://www.fsk.ukm.my

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