Download HLD BIOLOGY MIDTERM ASSESSMENT

HLD BIOLOGY MIDTERM ASSESSMENT
HEALTH PROBLEMS IN THE LAWRENCE COMMUNITY
THAT ARE DIET RELATED
Biology Learning Standards:
1.1 Recognize that biological organisms are composed primarily of very few elements. The
six most common are C, H, N, O, P, and S.
1.2 Describe the basic molecular structures and primary functions of the four major
categories of organic molecules (carbohydrates, lipids, proteins, nucleic acids).
1.3 Explain the role of enzymes as catalysts that lower the activation energy of biochemical
reactions. Identify factors, such as pH and temperature, that have an effect on enzymes.
2.1 Relate cell parts/organelles (plasma membrane, nuclear envelope, nucleus, nucleolus,
cytoplasm, mitochondrion, endoplasmic reticulum, Golgi apparatus, lysosome,
ribosome, vacuole, cell wall, chloroplast, cytoskeleton, centriole, cilium, flagellum,
pseudopod) to their functions. Explain the role of cell membranes as a highly selective
barrier (diffusion, osmosis, facilitated diffusion, active transport).
2.5 Explain the important role that ATP serves in metabolism
4.1 Explain generally how the digestive system (mouth, pharynx, esophagus,
stomach, small and large intestines, rectum) converts macromolecules from food
into smaller molecules that can be used by cells for energy and for repair and
growth.
4.2 Explain how the circulatory system (heart, arteries, veins, capillaries, red blood cells)
transports nutrients and oxygen to cells and removes cell wastes. Describe how the
kidneys and the liver are closely associated with the circulatory system as they perform
the excretory function of removing waste from the blood. Recognize that kidneys remove
nitrogenous wastes, and the liver removes many toxic compounds from blood.
4.3 Explain how the respiratory system (nose, pharynx, larynx, trachea, lungs, alveoli)
provides exchange of oxygen and carbon dioxide.
4.7 Recognize that communication among cells is required for coordination of body
functions. The nerves communicate with electrochemical signals, hormones circulate
through the blood, and some cells produce signals to communicate only with nearby
cells.
4.8 Recognize that the body’s systems interact to maintain homeostasis. Describe the basic
function of a physiological feedback loop.
HLD BIOLOGY MIDTERM ASSESSMENT
HEALTH PROBLEMS IN THE LAWRENCE COMMUNITY THAT
ARE DIET-RELATED
Learning Objectives
Students will know and be able to:
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Recognize and explain a diet-related disease.
Evaluate how a specific disease affects a person’s body.
Examine and explain which molecules, cells, and body systems are affected by
this disease and how they are affected.
Design a weekly menu that will help treat the disease.
Evaluate how a change in diet will help in managing the disease.
Introduction:
We all love to eat junk food, and eaten occasionally, it can be a special treat.
However, eating foods high in fats and salt can be detrimental to our bodies. It is not an
unknown fact that Lawrence has one of the highest rates of obesity in Massachusetts; but
did you know that the way you eat can influence you in other ways besides gaining
weight? There are 5 very common diseases that are specifically caused by the way you
eat: Obesity, Type I diabetes, Type II diabetes, High Cholesterol and High Blood
Pressure. Obesity can influence these diseases and make them worse and lower one’s
life expectancy and quality of life. All FIVE of these diseases are very common in
Lawrence.
Performance Task
SCENARIO:
You are a dietician who has been hired by the Lawrence Community Health Center to
work with patients who have diet-related diseases. Your task is to create a menu with
THREE meals/2 snacks/day for one week. You will be assigned a patient with ONE of
the following diseases: Obesity, Type I Diabetes, Type II Diabetes, High Cholesterol and
High Blood Pressure. Your menu must tailor to meet the needs of your specific patient’s
disease. You must use your knowledge of the 3 major biomolecules you learned this year
(Carbohydrates, Lipids and Proteins) and nutrients (i.e., water, minerals, vitamins, etc…)
to design a balanced diet for the patient. You must also be familiar with how this disease
affects your patient’s body. You must know how the disease affects certain molecules
(such as enzymes/proteins), cells, organs and body systems.
ESSENTIAL QUESTIONS:
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What cells and organelles are affected by this disease?
What organs and body systems are they affecting?
How will this disease impact your patient?
What enzyme(s) (if any) play a role in this disease? Explain what their jobs are.
Where does energy come from?
What is a balanced diet? Why is it important to have a balanced diet?
What percentage/ratio of biomolecules is required for a balanced diet?
Explain the roles of the 3 major biomolecules (carbohydrates, lipids and proteins)
in a balanced diet.
What is the recommended daily caloric intake for an average healthy adult?
Explain how the menu you created will bring your patient back a healthier life?
Diet-Related Menu Rubric
Teacher Name: Veilleux/Medina
Student Name:
________________________________________
CATEGORY
Meeting the Needs of Your
Patient
4
Menu is tailored to
meet the needs of
the specific
disease given to
the group.
3
Menu is tailored to
meet the needs of
the specific
disease given to
the group, but
some of the food
is not nutriously
valuable.
2
Most of the menu is
tailored to meet the
needs of the specific
disease given to the
group, but some of
the food is not
nutriously
1
The menu does not
reflect nutritional
needs for the specified
disease.
Writing /
Vocabulary/Essential
Questions
The authors
correctly answer
ALL essential
questions and uses
several new words
and define words
unfamiliar to the
reader.
The authors
correctly answer
MOST of the
essential
questions Or 1 is
incorrect and
define words
unfamiliar to the
reader.
The authors correctly
answer MOST of the
essential questions, 1
or more are incorrect.
The authors try to
use some new
vocabulary, but may
use 1-2 words
incorrectly.
The authors do not
answer most of the
essential questions
and/or incorrectly
answer them. Little to
no knowledge is
exhibited in the writing.
Content/MENU
Menus include
Sunday-Saturday
with 3 meals/2
snacks per day
with accurate
calculations of
calorie intake.
Each day is
organized by day
and meals are
separted out, so it
is easy to read.
90% of the menu
is accurate or
complete.
89-80% of the menu
is accurate or
complete.
Fewer than 80% of the
menu is
complete/accurate.
Menu is incomplete.
Sources
Careful and
accurate records
are kept to
document the
source of 95-100%
of the facts and
graphics in the
menu.
Careful and
accurate records
are kept to
document the
source of 94-85%
of the facts and
graphics in the
menu.
Careful and accurate
records are kept to
document the source
of 84-75% of the
facts and graphics in
the menu.
Sources are not
documented
accurately or are not
kept on many facts
and graphics.