28 Jun EXPERIMENTAL AND FUNCTIONAL FOODS
Experimental and Functional Foods
Name _________________________
Each section of the paper will be evaluated based on the following criteria:
•
Well
–
Written
:
very
well
–
written,
organized,
logical, includes all
required
elements
•
Thoughtful
: well
–
written,
organized
includes all required
elements,
but
needs
better
development of ideas
•
Satisfactory
:
adequately
written,
includes all elements, but needs organization and better
development of ideas
•
Needs
Improvement
:
poorly written,
missing elements,
unorganized
, and needs better development of ideas
Required Sections
Well
–
Written
Thoughtful
Satisfactory
Needs
Improvement
Introduction
(Points Available = 10)
Provided an introduction t
o the topic and the rationale for
the paper
•
Adequately and thoroughly introduced the topic included importance of the topic to
nutrition and food science research
•
S
tated the
objective for the paper in research terms
Science Behind the Topic
(Points Available
= 15
)
Adequately describe
d
the
importance of the topic to food and nutrition research
•
D
escribed
mechanisms of action
of positive
health at
tributes ascribed to the
compound
•
D
iscussed risks and
benefits related to formulating foods with these
compounds
along with risks of ingesting too much of the compound of interest
•
D
iscuss
e
d
considerations for formulating foods with _____ and how these
ingredients are sub
stituted
or added to processed and
formulated foods
(lipophilic,
hydrophilic, etc.)
•
P
rovided
3 examples of foods currently marketed with these ingredients
•
A
ppropriately interpreted the scientific data surrounding these
compounds
and used
peer
–
reviewed articles to
glean expository information
Highlighting
Primary
Research
Article 1
(Points Available = 10)
Adequately interpreted
research
article and applied findings to support the science behind
inclusion or exclusion of
compound X in functional foods
Page |
2
•
D
escribed the study in scientific
language
which includes identifying the type of
study, methodology, major findings, and conclusions
•
Appropriate article highlighted: peer
–
reviewed, primary research article
•
A
pplied findings to support the science behind in
clusion or exclusion of
compound
X in functional foods
Highlighting Primary
Research
Article 2
(Points Available = 10)
Adequately interpreted research article and applied findings to support the science behind
inclusion or exclusion of compound X
in functional foods
•
D
escribed the study in scientific
language
which includes identifying the type of
study, methodology, major findings, and conclusions
•
Appropriate article highlighted: peer
–
reviewed, primary research article
•
Applied findings to support
the science behind inclusion or exclusion of compound
X in functional foods
Highlighting Primary
Research
Article 3
(Points Available = 10)
Adequately interpreted research article and applied findings to support the science behind
inclusion or
exclusion of compound X in functional foods
•
D
escribed the study in scientific
language
which includes identifying the type of
study, methodology, major findings, and conclusions
•
Appropriate article highlighted: peer
–
reviewed, primary research article
•
Appl
ied findings to support the science behind inclusion or exclusion of compound
X in functional foods
Considerations for Future Research
(Points Available = 10)
As
a nutrition researcher
, propose an appropriate
hypothesis and
study
design
that would
expand the science related to
compound X
•
D
escribed appropriate rationale for follow
–
up study including its usefulness in
expanding the science
•
P
roposed appropriate hypothesis and study design
in scientific terms
including
outcome variables of interest for
research testing
Lay Audience Summary
(Points Available = 10)
Summarize the findings of this research paper in terminology that would be understandable
for a lay audience
what does the general public need to know about this topic?
•
P
resented summary in enough detail as to introduce the main points and
considerations for incorporating
compound X in the diet
•
S
ummarized findings in <
250 words
References
(Points Available = 10)
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