Graded Assignment Brief
| Student Name | Mariama Jallow | ||
| Diploma Title | Access to HE- Health and Social Care | ||
| Subject Group: | Human Biology | ||
| Unit title: | Nutrition and Digestion | ||
| Unit Code: | WNI077 | ||
| Unit Status | Graded | Credit Value
|
Three
|
| Assessor Name: | Helen Braben | ||
| Assignment Number (if applicable) | Assignment 2 of 2 | ||
| Assignment Title | Nutrition and Digestion: Workbook – Digestive system and digestion. Biochemical Food tests | ||
| Date set: | B-14/10/25
O/L-15/10/25 |
Submission Date and Time: | B-11/11/25
O/L-12/11/25 |
| Draft permitted (Y/N)/deadline | NO | Method of Submission | Electronic submission by Teams Education |
| Date Submitted: | Approved Late Submission Date | ||
| Extension Agreed | Date of Return to Learner | ||
| Resubmission Deadline | Resubmission Return to Learner | ||
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Assessment Guidance
- To achieve a pass grade the submission must meet all the assessment criteria below.
- If all the assessment criteria are met, your submission for a graded unit will be assessed for higher grades against the identified grade descriptor components.
- If all the assessment criteria are not met, then you will be offered a resubmission within a short deadline set by your tutor.
- If your second submission, within the designated short period, meets the assessment criteria it becomes eligible for assessment for the higher grades.
- Work submitted after the deadline without an agreed extension or appropriate mitigation will be considered for a pass only.
Student declaration of authenticity
| I confirm that the submitted assignment is my own work (if submitted as a group project, those sections
relating to my contribution are clearly identified and represent my own work). Where appropriate, I have acknowledged / referenced all public sources of information, including AI-generated information, in accordance with the requirements of accepted academic conventions (as identified within the Centre policy on academic referencing) |
|
| Signature of student: | |
| Date of submission: |
11/11/2015 |
Learning Outcomes and Assessment Criteria
| Learning Outcome | Assessment criteria applied to this assignment* |
| 2. Know how to identify biochemical molecules in food. | 2.1 Demonstrate an understanding of how to identify glucose, sucrose, starch, protein and lipid molecules in foods |
| 3. Understand the principles of digestion and absorption in relation to the structure and function of the human gut.
|
3.1 Explain how the structure of the alimentary canal relates to its function.
3.2 Explain the principles of ingestion, digestion, absorption, assimilation and egestion and discuss how each of these processes contributes to an efficient system. |
Grading Standards
| Grading Standard
1 |
To achieve a Merit:
The student’s work or performance |
To achieve a Distinction:
The student’s work or performance |
| Knowledge and Understanding
|
a. generally demonstrates the ability to apply knowledge appropriately in a given context showing breadth OR depth of knowledge in responding to the demands of the unit,
with
b. a very good understanding and use of: • facts • concepts • theories • methods |
a. consistently demonstrates the ability to
apply knowledge appropriately in a given context showing breadth OR depth of knowledge in responding to the demands of the unit,
with
b. an excellent understanding and use of: • facts • concepts • theories • methods |
| Grading Standard 3 |
To achieve a Merit: The student’s work or performance |
To achieve a Distinction: The student’s work or performance |
| Transferable Skills | a. demonstrates very good communication and presentation skills evidenced by the use and selection of:
• grammar • spelling and punctuation • imagery
c. generally adheres to academic conventions in use of specialist language in responding to the instructions set out in the assignment brief |
a. demonstrates excellent communication and presentation skills evidenced by the use and
selection of: • grammar • spelling and punctuation • imagery
c. consistently adheres to academic conventions in use of specialist language in responding to the instructions set out in the assignment brief |
Assignment Task
Assignment Task Description (mapped to assessment criteria)*Please add extra rows for further tasks if required. |
Assessment criteria |
| Complete the Nutrition and Digestion workbook provided. Ensure you read each question thoroughly before answering and that you understand what content is required. You can include Images/diagrams to aid your descriptions/explanations. For the biochemical tests for food molecules, you should include the method of the test, the reagents used and the results for both a negative and positive test.
Guidance notes Include a reference list, ensure all information is from a reliable source. If you have included images/diagrams these need to be referenced. Plagiarism will not be tolerated. Late submission will result in a pass. |
2.1
3.1 3.2 |
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Learning Outcomes and Assessment Criteria
| Learning Outcome | Assessment criteria applied to this assignment* | Achieved Y/N |
| 2. Know how to identify biochemical molecules in food. | 2.1 Demonstrate an understanding of how to identify glucose, sucrose, starch, protein and lipid molecules in foods | Y/N |
| 3. Understand the principles of digestion and absorption in relation to the structure and function of the human gut.
|
3.1 Explain how the structure of the alimentary canal relates to its function. | Y/N |
| 3.2 Explain the principles of ingestion, digestion, absorption, assimilation and egestion and discuss how each of these processes contributes to an efficient system.
|
Y/N | |
| Feedback relating to task/s, learning outcomes and assessment criteria:
If a resubmission is required, date and time for resubmission: |
||
Grading Standard Feedback
| Feedback against Grading standards and Indicators – to be used for GRADED Units only.
Learners achieving the Graded unit at Level 3 will be graded in relation to the following grading standards and components |
|
Grading Standard Feedback |
Grade indicator |
| 1: Knowledge and Understanding | |
| 3. Transferable Skills | |
Suggestions for Improvement/Feed Forward
Grade Profile and Overall Unit Grade (if all learning outcomes for the unit have been achieved)
Grade profile to be presented from lowest to highest grade.
| GRADE PROFILE | |
|
OVERALL UNIT GRADE |
WNI077 Nutrition and Digestion Assignment 2: Workbook
Name: Mariama Jallow
| 3.1 Explain how the structure of the alimentary canal relates to its function. |
| Oral cavity |
| Oesophagus |
| Stomach |
| Small Intestine |
| Large Intestine |
| Accessory organs: Pancreas and Liver |
| 3.2 Explain the principles of ingestion, digestion, absorption, assimilation and egestion and discuss how each of these processes contributes to an efficient system.: |
| Ingestion |
| Digestion: Mechanical and Chemical digestion |
| Absorption |
| Assimilation |
| Egestion |
| Accessory organs: Role of the pancreas and liver |
| 2.1 Demonstrate an understanding of how to identify glucose, sucrose, starch, protein and lipid molecules in foods. |
| Starch |
| Reducing sugars |
| Non-reducing sugar |
| Proteins |
| Lipids |
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