The rubric for the ppt. presentations is as follow:
Introduction to the subject/condition (10 points)
Cause of dietary factor or Source of foodborne illness (20 points)
Body system affected (20 points)
Manifestation /Symptom (20 points)
Nutritional Management / Dietary Recommendation (30 points)
You are required to provide notes OR insert audio on each slide of your presentation. Do not overcrowd the slides with long sentences, just summary of bulletted points and put the explanation on the note part of the slide. Use font size between 24-32 points. There will be deduction of 10 points for presentation with no notes and no audio.
The presentation should be designed, as if for a 15-minute oral presentation. This is equal to 15 – 20 ppt. slides. You have to use at least 2 current references of peer review journals and textbook (Blake), plus acceptable scientific online weblink, such as Medscape, Pubmed, and Mayo Clinic. Please cite your references using APA Style Format. There will be deduction of 5 points for inadequate references.
