1. Healthy Eating Menu Rubric
Standard 3 Students will understand that practicing health-enhancing behaviors can
avoid or reduce health risks.
Exemplary
100%
A-
B
Proficient
88%
B-
C+
Developing
76%
C-
A
Content
6.
(Healthy choices)
M.W3.1 demonstrate
healthy practices and
behaviors that will
maintain or improve the
health of self and others
The student correctly identified 7.
excellent healthy foods choices for
every meal and snack with a great
variety in colors and foods.
The student correctly identified 8.
good healthy foods choices for
most of the meals with good
variety in colors and foods.
The student correctly
identified some healthy
foods choices for 3 or more
meals and some variety in
colors and foods.
The student did
not correctly
identify any
healthy foods
choices for any
meal or snack.
Details
9.
(Explanation /
Interpretation)
M.W3.2 demonstrate
behaviors that avoid or
reduce health risks to self
and others
The student accurately described
all the serving sizes and correct
food groups.
The student created an extremely
well balanced menu plan
according to their recommended
My Pyramid information.
The student described a good
amount of correct serving sizes
and correct food groups.
The student created a good wellbalanced menu plan according to
their recommended My Pyramid
information.
The student described
some correct serving sizes
and correct food groups.
The student created a
somewhat well balanced
menu plan.
Student did not
describe the
serving sizes or
correct food
groups.
The student did
not create a
well-balanced
menu plan.
Creative
(Use of graphics and IT
skills)
The student was able to create an
attractive well-designed menu
using IT skills. Excellent use of
graphics.
The student was able to create a
well-presented menu with some
IT skills. Good use of graphics.
The student was able to
create a simple menu with
some graphics.
The student
was not able to
create a menu
and could not
use IT skills.
Empathy
(Variety of choices)
The student was open to other
diet choices by showing a wide
range of food types (ie.
Vegetarianism, food restrictions,
religion)
The student was open to other
diet choices by showing at least
three examples of different food
types
The student was open to
other diet choices by
showing at least two food
types
The student
was not open to
other diet
choices.
TEACHER COMMENTS
STUDENT REFLECTION
1. What are you most “proud of” in doing this task and why?
2. What were your strengths in your work habits/understanding in this task?
3. What aspects of the task did you find most challenging? How did you overcome these
challenges?
4. How do unhealthy eating habits affect you?
D+
Emerging
64% D-
Level