Macronutrient Presentation Project

Total Points: 50

Objectives

· Enhance ability to locate, interpret, evaluate and use credible sources to draw conclusions

· Enhance professional oral and written communication skills

· Enhance knowledge related to a specialized macronutrient topic

Guidelines

You will research a macronutrient related topic and prepare a 15-17 minute oral presentation on the topic you have chosen.

· 15-17 minutes in length, with 3-5 minutes for questions. You will be not be allowed to exceed the allotted time and points will be deducted for incomplete presentations.

· The presentation will be in power point and/or teaching format and may use other accompanying visual aids. If any video clips are included, they should not be more than 1-2 minutes long.

· Be prepared to answer questions on the topic.

· In the presentation you should include an introduction to the topic, its relation to/impact on metabolism and health, significance to the field of nutrition and overall conclusions. Be sure to include some current information on the topic, preferably published in 2019 or 2020. Also remember to introduce yourselves.

· Presentation visual aids should be easy to read and clearly visible on screen (including text, tables, and figures)

· Cite sources of any data, information, figures, graphs and images at the bottom of the relevant slide

· At the bottom of each slide (in small font), please also list the contributing student’s name (Prepared by:___, Presented by:___, or Prepared and Presented by:______), so that the contribution of each student is apparent.

· Include a reference page at the end with at least 3 credible resources. At least 1 peer reviewed journal article published in the last 5 years and at least 1 credible website.

Due dates

1. Presentation dates will vary depending on your chosen/assigned topic and have been outlined in the topic choice document.

2. You PowerPoint must be uploaded to Blackboard the day before your presentation date.

References

· You will need to have a minimum of 3 credible resources for more information. At least one of the 3 credible resources must be peer reviewed article published within the last 5 years. Other credible sources may include published scientific review articles on the topic, your textbook, the nutrition care manual, government documents, and government websites.

· The OU Library article database is a great resource for finding peer-review sources. You may find Google Scholar helpful as well. (Examples of peer reviewed journals include: the Journal of the Academy of Nutrition & Dietetics, Journal of the American Medical Association, The American Journal of Clinical Nutrition, Journal of the International Society of Sports Nutrition).

· When choosing websites be aware that “.gov” and “.edu” tend to be more credible than “.com”. Suggested credible web sources include: NIH (www.nlm.nih.gov), Academy of Nutrition & Dietetics (www.eatright.org/), Medline Plus (http://www.nlm.nih.gov/medlineplus/) , Cochrane Reviews (http://www.cochrane.org/), The CDC (www.cdc.gov/), ADA (www.diabetes.org/), USDA: Food Safety & Inspection Service (http://www.fsis.usda.gov/).

· Wikipedia is NOT an appropriate source for this assignment. Wikipedia can be a starting point to learn about your topic. If you find something interesting, check out the references and find them. Cite the original source of the information after you find and read it.

· If you are unsure about the credibility of a source, please check with your instructor

· All sources should be cited in APA format.

Grading Rubric for Presentation:

Quality of information presented (information accurate, visuals supportive and appropriate) – 20 pts

References appropriate (validity of sources, at least one recent peer reviewed article and at one website included) – 5pts

Delivery of presentation (clear, speed appropriate, etc.) –5pts

Ability to answer questions – 5pts

Guidelines followed (presentation posted on time, appropriate length, required information included, clear introduction and strong conclusion) – 15pts

Total Points: 50