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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: 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: 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.