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I have attached the document, and also read the instructions properly.


Unit 3 Assessement for Feedback and Grade SBI3U TVO ILC Unit 3: Assessment for Feedback and Grade Unit 3 Assessment for Feedback and Grade Student name: ______________________________ Date: _________________ Unit Unit title Level/Mark Percentage of term work 3 Animals ___________/15 % Instructions Choose one case study from this unit to further develop into a presentation. You made point-form notes about these case studies when you studied the corresponding body system. Now, you will take your notes on the case study and develop it into a presentation. You will need to include information about the body system (digestive, respiratory, or circulatory), in addition to information about the specific case. Be sure to review the list of criteria that follows. Note: You do not have to answer each question that is outlined in the case study. They are there to guide your work and research. Case studies: ● Lactose Intolerance (Enzymes) (#4) ● Thanksgiving Dinner Distress (Digestive System) (#8) ● Broken Arrow (Respiratory Conduction) (#16) ● Aunt May’s Heart Attack (#12) Choose one of the following formats for your presentation: 1. Using PowerPoint, create a presentation and record your voice (instructions can be found here). Then, save the file as a video and submit. (instructions on how to save your recorded PowerPoint file as a video) 2. Create a video using any video creation tool you wish. One example is Adobe Spark. 3. Create a slide deck using any slide creation tool (PowerPoint or Google Slides, for example). Then record your screen while presenting your slides (talking). Use a free tool such as ScreenCast-O-Matic to record this and create a video. Copyright © 2022 The Ontario Educational Communications Authority. All rights reserved. 1 https://drive.google.com/open?id=10unuhGGF5M4_hFduFaJnDINE9uzgssZJ https://drive.google.com/open?id=10zFvm2dkA9SNqSccLCvuwHXb2NZmBp5B https://drive.google.com/open?id=128PyBuyBoPEa4--0G0t34skEtFy6fj0T https://drive.google.com/open?id=11ewfdSkRRbMTMbmOn1hIiyE2qOompCy2 https://support.microsoft.com/en-us/office/record-a-slide-show-with-narration-and-slide-timings-0b9502c6-5f6c-40ae-b1e7-e47d8741161c?ui=en-us&rs=en-us&ad=us#OfficeVersion=2016-2013 https://support.microsoft.com/en-us/office/turn-your-presentation-into-a-video-c140551f-cb37-4818-b5d4-3e30815c3e83?ui=en-us&rs=en-us&ad=us https://spark.adobe.com/about/video https://screencast-o-matic.com/screen-recorder SBI3U TVO ILC Unit 3: Assessment for Feedback and Grade 4. Create a slide deck using any slide creation tool (PowerPoint or Google Slides, for example) and put your script (what you would say if you were presenting the slide deck) in the notes section for each slide. Be sure to include the following information in your case study presentation: 1. Overview of the case (any relevant background information, description of the issue or event, and the symptoms) 2. Use appropriate terminology related to anatomy 3. Include an explanation of at least one of the body systems (respiratory, digestive, or circulatory) and how it works: ONE OF ❏ anatomy of the respiratory system and the process of ventilation and gas exchange from the environment to the cell (e.g., the movement of oxygen from the atmosphere to the cell; the roles of ventilation, hemoglobin, and diffusion in gas exchange) OR ❏ anatomy of the digestive system and the importance of digestion in providing nutrients needed for energy and growth (e.g., the body’s mechanical and chemical processes digest food, which provides the proteins needed to build muscle, and the fibre, water, vitamins, and minerals needed to regulate body processes) OR ❏ anatomy of the circulatory system (e.g., blood components, blood vessels, the heart) and its function in transporting substances that are vital to health 1. describe one disorder related to the system you are focused on 2. explain the importance of one technology related to your case study that helps us to understand the internal body system you are focused on (example: an imaging technology or a diagnostic technology) When you are ready, submit your assessment for feedback and a grade by selecting the “Assignment” link and following the submission directions. Feedback and marking Copyright © 2022 The Ontario Educational Communications Authority. All rights reserved. 2 SBI3U TVO ILC Unit 3: Assessment for Feedback and Grade You will receive three kinds of feedback: ● Your teacher will highlight the levels on the rubric that best describe your work. ● Your teacher will also provide you with detailed comments about the strengths, areas that need improvement, and the steps you should take before submitting further assessments. ● The final piece of feedback that you will receive will be your mark. Each of the four categories of knowledge and skills is weighted equally. The final mark on this assessment for feedback and a grade is determined by your teacher based on their professional judgement of the requirements for the assignment. Rubric Before submitting your tasks, review the rubric below to self-assess. Look at each of the criteria that your teacher will follow to assess your work. Using the description, which level is your work meeting? What can you do to improve your work? Take the time now to make any improvements to your work before submitting it. Review this Rubric Deconstruction for help understanding rubrics or levels. Each of the criteria in this rubric will be weighted equally to determine your grade on this assessment. Task and Achievement Category Success Criteria Marks/Levels Comments Case study presentation Knowledge and Understanding Demonstrates knowledge of content with accuracy. e.g., facts, terminology, definitions ❏ L4: 80–100 Thorough/High degree ❏ L3: 70–79 Considerable ❏ L2: 60–69 Some ❏ L1: 50–59 Limited ❏ Less than 50 Knowledge and Understanding Demonstrates understanding of content with clarity e.g., concepts, ideas, theories, principles ❏ L4: 80–100 Thorough/High degree ❏ L3: 70–79 Considerable ❏ L2: 60–69 Some ❏ L1: 50–59 Limited ❏ Less than 50 Copyright © 2022 The Ontario Educational Communications Authority. All rights reserved. 3 https://docs.google.com/document/d/1vuApBcVZyM4E0ZaKnMduS3Ragc8SIZW_i6CKOz2ipJQ/edit SBI3U TVO ILC Unit 3: Assessment for Feedback and Grade Thinking and Investigation Demonstrates use of critical/creative thinking processes, skills, and strategies with fluency. e.g., analyzing, interpreting, problem solving, evaluating, forming and justifying conclusions on the basis of evidence ❏ L4: 80–100 Thorough/High degree ❏ L3: 70–79 Considerable ❏ L2: 60–69 Some ❏ L1: 50–59 Limited ❏ Less than 50 Communication Demonstrates use of conventions, vocabulary, and terminology of human anatomy and physiology in written and/or oral forms with relevance. ❏ L4: 80–100 Thorough/High degree ❏ L3: 70–79 Considerable ❏ L2: 60–69 Some ❏ L1: 50–59 Limited ❏ Less than 50 Communication ❏ L4: 80–100 Demonstrates expression and Thorough/High degree organization of ideas and ❏ L3: 70–79 Considerable information in written, visual, ❏ L2: 60–69 Some and/or oral forms with logic. ❏ L1: 50–59 Limited ❏ Less than 50 Application Demonstrates application of knowledge and skills (e.g., concepts and processes) in familiar contexts with accuracy. ❏ L4: 80–100 Thorough/High degree ❏ L3: 70–79 Considerable ❏ L2: 60–69 Some ❏ L1: 50–59 Limited ❏ Less than 50 Application Application of knowledge and research skills in familiar contexts with significance ❏ L4: 80–100 Thorough/High degree ❏ L3: 70–79 Considerable ❏ L2: 60–69 Some ❏ L1: 50–59 Limited ❏ Less than 50 Copyright © 2022 The Ontario Educational Communications Authority. All rights reserved. 4 SBI3U TVO ILC Unit 3: Assessment for Feedback and Grade Application Proposes courses of practical action with logic. ❏ L4: 80–100 Thorough/High degree ❏ L3: 70–79 Considerable ❏ L2: 60–69 Some ❏ L1: 50–59 Limited ❏ Less than 50 Feedback Strengths Areas for improvement Next steps ❏ Incomplete ❏ Repeat Copyright © 2022 The Ontario Educational Communications Authority. All rights reserved. 5 Unit 3 Assessement for Feedback and Grade SBI3U TVO ILC Unit 3: Assessment for Feedback and Grade Unit 3 Assessment for Feedback and Grade Student name: ______________________________ Date: _________________ Unit Unit title Level/Mark Percentage of term work 3 Animals ___________/15 % Instructions Choose one case study from
Answered Same DayOct 04, 2022

Answer To: I have attached the document, and also read the instructions properly.

Dr Insiyah R. answered on Oct 04 2022
71 Votes
Lactose Intolerance (Enzymes)
Biology case studies
Introduction
The presentation is based on a case study of Carol, who recently got diagnosed with lactose intolerance after recovering from the flu.
Lactose i
ntolerance is a condition in which the body is unable to digest lactose, a sugar present in dairy products such as milk (Catanzaro, Sciuto & Marotta,2021).
The cells that line the small intestine create an enzyme called lactase, which is responsible for digesting lactose (Facioni et al,2020).
Adult lactose intolerance results from a decline in lactase synthesis during infancy (lactase nonpersistence). Dairy products include lactose, which may cause gastrointestinal distress in those who are lactose intolerant. Symptoms often appear between 30 minutes to 2 hours after consumption (Catanzaro, Sciuto & Marotta,2021).
The majority of human beings develop lactose intolerance as adults because the LCT gene gradually loses activity (expression) after childhood. The expression of the LCT gene is controlled by a regulatory element, a DNA sequence, in the neighbouring MCM6 gene. As a consequence of inherited variants in this element, some persons are permanently endowed with the capacity to produce lactase in the small intestine and digest lactose. Not undergoing these modifications causes a gradual decline in lactose digestion and the symptoms of lactose intolerance in otherwise healthy older adults (Facioni et al,2020).
Anatomy and the importance of digestion in providing nutrients needed for energy and growth
Process of digestion
The digestive process is a combination of:
Physical : Peristalsis is a wave-like movement that propels the food that has been partly digested through the digestive tract. Sphincters are muscle valves that have the shape of a ring and are responsible for preventing the backflow of undigested food and digestive fluids.
Chemical: Enzymes in the mouth begin the chemical digestion of food by dismantling complex polysaccharides. Protein digestion starts in the stomach, where hydrochloric acid and water are secreted. The stomach's mucous coating prevents the acid...
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