Personal Plan Evaluation Knowledge/Skills 1 Level 2 3 4 Communication of - communicates - communicates - communicates - communicates Required poorly, making with some clarity, clearly and clearly and Knowledge many errors or making some precisely, making precisely, making (Communication) omissions errors or few errors or no or almost no omissions omissions errors or omissions Understanding of - - - shows - shows Concepts related understanding of understanding of understanding of understanding of to Canada’s Food few of the some of the most of the all or almost all of Guide/ Active required concepts required concepts required concepts the required Living Guide taught, with major taught, with taught, with a few concepts taught, (Knowledge) errors or several minor minor errors or with practically no omissions errors or omissions errors or omissions omissions - has limited - has some - has considerable - has thorough Understanding of Methods for understanding of understanding of understanding of understanding of Maintaining physical activity physical activity physical activity physical activity Healthy Body required to required to required to required to Weight maintain a healthy maintain a healthy maintain a healthy maintain a healthy (Knowledge) body weight body weight body weight body weight Application of - adopts personal - adopts personal - adopts personal - adopts personal Knowledge and food plan, on food plan, on food plan, on food plan, on Understanding nutritional needs nutritional needs nutritional needs nutritional needs (Application) and personal goals and personal goals and personal goals and personal goals to improve or to improve or to improve or to improve or maintain eating maintain eating maintain eating maintain eating practices, with practices, with practices, with practices, with a limited some considerable high degree of effectiveness effectiveness effectiveness effectiveness (Ontario Curriculum, Grades 1-8, Health and Physical Education, 1998) 265 Goal Setting for a Personal Action Plan 5.2 OH
Personal Plan Evaluation Knowledge/Skills 1 Level 2 3 4 Communication of Required Knowledge (Communication) - communicates poorly, making many errors or omissions - communicates with some clarity, making some errors or omissions - communicates clearly and precisely, making few errors or omissions - communicates clearly and precisely, making no or almost no errors or omissions Understanding of Concepts related to Canada’s Food Guide/ Active Living Guide (Knowledge) - understanding of few of the required concepts taught, with major errors or omissions - understanding of some of the required concepts taught, with several minor errors or omissions - shows understanding of most of the required concepts taught, with a few minor errors or omissions - shows understanding of all or almost all of the required concepts taught, with practically no errors or omissions Understanding of Methods for Maintaining Healthy Body Weight (Knowledge) - has limited understanding of physical activity required to maintain a healthy body weight - has some understanding of physical activity required to maintain a healthy body weight - has considerable understanding of physical activity required to maintain a healthy body weight - has thorough understanding of physical activity required to maintain a healthy body weight Application of Knowledge and Understanding (Application) - adopts personal food plan, on nutritional needs and personal goals to improve or maintain eating practices, with limited effectiveness - adopts personal food plan, on nutritional needs and personal goals to improve or maintain eating practices, with some effectiveness - adopts personal food plan, on nutritional needs and personal goals to improve or maintain eating practices, with considerable effectiveness - adopts personal food plan, on nutritional needs and personal goals to improve or maintain eating practices, with a high degree of effectiveness (Ontario Curriculum, Grades 1-8, Health and Physical Education, 1998) 265 Goal Setting for a Personal Action Plan 5.2 OH
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