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Ninth Grade (Grade 9) Diet and Nutrition Questions

You can create printable tests and worksheets from these Grade 9 Diet and Nutrition questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

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Nutrition education for those passionate about elevating the health of children through the pursuit of healthy eating habits.

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Let's Eat Healthy Toolkit

A resource guide for professionals working together to empower lifelong healthy eating patterns.

The Let’s Eat Healthy Toolkit offers a thoughtfully curated selection of credible and up-to-date resources, ensuring that you have access to trustworthy and relevant information and tools. This toolkit is structured around four steps; Learn, Educate, Advocate, Collaborate ; each contributing to the activation of the Let’s Eat Healthy Initiative. When you engage with Let’s Eat Healthy, you become part of a broader network of nutrition champions. The Let’s Eat Healthy community gains access to the latest resources, technical advising, including Community of Practice webinars, grant funding opportunities and much more! 

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Fibre to Fabric

Deficiency diseases, the food we eat, day and night, 57.8k plays, diet and excercise, food and health, fats and oils, 11th -  12th  .

GRADE 9 Nutrition

Science, physical ed.

19 questions

Introducing new   Paper mode

No student devices needed.   Know more

• 1. Multiple Choice Edit 1 minute 1 pt Which of the following nutrients provides energy to the body? carbohydrates vitamins water minerals
• 2. Multiple Choice Edit 1 minute 1 pt Which of the following nutrients is important for body, cell, and muscle growth and repair? vitamins fats proteins carbohydrates

Which of the following is true about most fast foods?

they are low in nutrient

they are high in fat and calories

they are low in vitamins and minerals

all of the above

What is the main reason for eating a wide variety of foods?

to learn the food label

to provide all the nutrients you need

to keep from getting bored with your diet

to help improve physical fitness

• 5. Multiple Choice Edit 1 minute 1 pt Elements essential for good health. e.g. Calcium, Iron, Potassium  Protein Fat Minerals Carbohydrates
• 6. Multiple Choice Edit 1 minute 1 pt The body uses this to dissolve and transport materials. Fats Water Minerals Vitamins
• 10. Multiple Choice Edit 1 minute 1 pt The number of calories in food is a measure of how much energy that food provides. True False

How does calcium help our body?

Builds muscle

Helps eyesight

Develops red blood cells

Strong bones

Fish is a good source of _________.

Carbohydrates

• 13. Multiple Choice Edit 1 minute 1 pt Carbohydrates are our body's initial energy source.  Which of the following foods are a good source of carbohydrates? Steak Potatoes Butter Fish

Define the term 'balanced diet'.

A diet containing some nutrients in the correct proportions.

A diet containing most nutrients in the correct proportions.

A diet containing none nutrients in the correct proportions.

A diet containing all nutrients in the correct proportions.

Which of the following is NOT a factor that determines how much energy we need.

Type of blood

Level of activity

• 16. Multiple Choice Edit 1 minute 1 pt Which food contains carbohydrates? Fish Pasta Egg Carrot

Which of the following factors determine the energy requirement of humans?

Occupation/ Daily activities

All of the above

Amjad wants to build up his muscles, which food group intake he should increase ?

Why is it not a good idea to fill up your plate with only 1 kind of food?

Having variety of food shows that the meal contains a variety of nutrients.

Food that are the same are unhealthy.

Your plate looks better with different kinds of food.

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• Basic Nutrition

Printable Materials and Handouts

Find printable handouts and fact sheets that can be used for health fairs, classes, and other food or nutrition-related events.

Cook up something new in your kitchen with these healthy, delicious recipes.

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View printable brochures and handouts with healthy eating tips based on the Dietary Guidelines for Americans, 2020-2025 , including:

• Build a Healthy Eating Routine
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Browse the MyPlate collection of printable tip sheets and resources. These materials are in the public domain.

Want your kids to learn how to build a healthy meal? Use these clever activity sheets to find ideas and tips!

View this fact sheet with nutrition tips for breastfeeding moms. 

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Use this checklist to track healthy eating and exercise habits throughout your day!

View tips for building healthy eating habits in infants, toddlers, and preschoolers. This fact sheet is available in 13 languages.

FDA’s Center for Food Safety and Applied Nutrition developed “Everyday Food Safety” resources to increase food safety awareness among young adults ages 18 – 29. Check out the materials available to use in your classroom, health expo, waiting room, or website.

The U.S. Food and Drug Administration (FDA) has updated the Nutrition Facts label on packaged foods and beverages with a new design, making it easier to make informed choices towards healthy eating habits. 

This one-page handout highlights the key changes being made to the new Nutrition Facts Label.

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View science-based fact sheets and handouts for health fairs and community events. 

The Sisters Together program encourages Black women ages 18 and older to reach and maintain a healthy weight. Learn how to bring the program to your community.

Download, print,or order a free copy of this brochure on eating disorders. Also available in Spanish.

Access vitamin and mineral supplement fact sheets for the consumer or health professional. Available in PDF format, and in Spanish.

Find handouts that teach how to build a healthy eating routine, cut down on added sugars, cut down on sodium, and cut down on saturated fat.

Print and share these fact sheets and posters to help people learn key recommendations from the Physical Activity Guidelines. Find materials for adults, older adults, parents and kids, and during and after pregnancy.

Browse by health topic or resource type to find 1-page printable fact sheets written at the 6th- to 8th-grade reading level in English or Spanish.

Challenge yourself to eating fruits and vegetables in new ways by following along to this 30-day calendar.

What are healthy cooking methods, and what equipment do you need for each method? Read this handout to find out.

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Find handouts to help you manage your weight with healthy eating and physical activity. Also available in Spanish.

Use this handout to plan weekly meals and create a grocery list.

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Lesson Plan_2 Gr. 9 Natural Sciences T1 W7 & W8

Grade 9 Lesson Plan_2 on Life and Living with focus on the CAPS Topic; Systems in the human body, integrated with digestive system; addressing the concept Digestive system, Healthy diet and The alimentary canal and digestion. To guide and assist Teachers, Learners and Parents.

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Agricultural Literacy Curriculum Matrix

Lesson plan, grade levels, type of companion resource, content area standards, agricultural literacy outcomes, common core, fruits and vegetables: the right pick for vitamins and minerals, grade level.

Students will describe the farm-to-table process of common fruits and vegetables, recognize the nutrients fruits and vegetables provide, and evaluate methods of food storage and preparation for preserving nutrients.  Grades 9-12

Estimated Time

60-90 minutes

Materials Needed

• Where Does it Grow? cards, 1 copy per class, cut into individual cards
• World Map to project on board

Activity 1: From Farm to Fork

• Where Does it Grow?   cards
• Fruits and Vegetables from Farm to Fork image
• Frozen Peas: From Farm to Fork video
• How Does it Grow? video series (selected videos)

Activity 2: Nutrients provided by Fruits and Vegetables

• Vitamins and Minerals Fact Cards , 2 copies per class (DO NOT cut into individual cards)
• Vitamins and Minerals, Why Are They Important?  handout, 1 copy per student ( Key )

Activity 3: Preserving Nutrients in Storage and Food Preparation

• Where Does it Grow? cards
• Preserving Vitamins and Minerals handout, 1 copy per student
• How It's Made: Frozen Fruit video
• How It's Made: Canned Corn video
• How It's Made: Raisins video

empty calories: calories derived from food containing little to no nutrients

mineral: an inorganic substance needed by the human body for good health

MyPlate: nutritional guide published by the United States Department of Agriculture (USDA); icon depicting a place setting with a plate and glass divided into five food groups

nutrient dense: foods that are high in nutrients but relatively low in calories

vernalization: the induction of a plant's flowering process by exposure to the prolonged cold of winter

vitamins: a group of essential nutrients used in small quantities to regulate body processes

Did You Know?

• Native Americans dried corn and beans in the sun. Chinese and Italians dried starchy noodles. Colonial Americans pushed apple slices onto broomsticks to dry for storage. 1
• Napoleon started a nationwide contest to figure out a way to preserve foods to help feed his army. It took 15 years for French scientist Nicolas Appert to secure the prize. He started by stuffing meats and cheeses into champagne bottles. 2
• In 1912, Casimir Funk was credited with discovering vitamins. He proposed the idea that various diseases could be cured with nutrients that are found in food. 3

Background Agricultural Connections

Until the industrial revolution, food production was simple. People ate what they grew or what others grew around them. Diets were limited to the foods that grew in their own climate and growing conditions. Today, in contrast, our food supply is produced both near and far. Our food can reasonably come from all over the world. It’s not uncommon for food to travel thousands of miles before it reaches our tables. There are five basic steps in the farm-to-table process: farm, processing, transportation, market/retail, and table. Some variation exists, but in general, fruits and vegetables are produced on farms. Once the produce is harvested, it is processed, or prepared for retail sale. This may involve simply washing and packaging the produce, like in the case of lettuce greens or apples, or it may also include steps to preserve the food for longer periods of times, such as freezing, canning, or drying. Once the produce is prepared for sale, it is transported to a store or marketplace where consumers purchase the produce for consumption in their home.

Fruits and vegetables are part of a healthy diet. If following the dietary recommendations given in MyPlate , half of a plate should be fruits and vegetables. They contain important vitamins and minerals as well as fiber and antioxidants. Vitamins and minerals help maintain a variety of healthy functions and prevent disease. Each has an important role inside. Certain foods contain more nutrients than other foods. Food are considered nutrient dense if they contain relatively low calories and high levels of vitamins, minerals, carbohydrates, lean proteins, or healthy fats. If foods are low in nutrients and high in calories, they are considered empty calories .

Every fruit and vegetable requires their own specific growing conditions for successful production. Fruits such as oranges, bananas, and pineapples require a warm, tropical, or sub-tropical climate and do not tolerate cold temperatures. Other produce such as potatoes thrive in cooler weather. Vegetables such as beets, turnips, carrots, kale and cabbage not only prefer cooler temperatures, but actually require exposure to low temperatures to promote flowering of the plant through a process called vernalization . In addition to temperature requirements, some fruits or vegetables require specific types of soil that may only be found in specific geographical regions. For example, blueberries prefer acidic soil. Our grocery stores are stocked with a wide variety of produce due to our ability to transport food from many climates and growing regions throughout the world.

For more than 12,000 years, people have been discovering ways to preserve food. Even with modern-day food production and transportation, not all foods can be consumed fresh in every part of the world. A variety of methods can be used to preserve fruits and vegetables, allowing them to be consumed long after they are harvested. The oldest method of food preservation is drying. South Americans carried potatoes into the Andes Mountains, crushed them, and then left them on a rock overnight. The cold air and high altitude was considered the first freeze-drying technique. 1 Canning and freezing are also common methods used to preserve foods and lengthen their shelf life beyond their season.

Fruits and vegetables are an abundant source of vitamins and minerals. However, some of their nutritive value can be lost during food preparation. Vitamins and minerals are sensitive to heat and water. Nutrition loss occurs in the cooking process and is accelerated with increased cooking time and high temperatures. To best preserve nutrients, choose cooking methods that minimize the cooking time, the cooking temperatures, and the amount of water used. Steaming and cooking in the microwave preserves nutrients because they use little water and the cooking time is short.

• If it was grown outside of the United States, it will have a sticker or label indicating the country it was produced in.
• Packaged produce (like baby carrots or bags of apples) often lists the name and city/state of the farm where it was grown.
• Loose produce, if it was grown in the United States, doesn’t always have an individual label indicating its origin. They can ask a produce worker to check the shipment boxes, which often have the name and location of the farm.
• If students exhaust the options above and cannot find an origin of their assigned fruit or vegetable, they should do a google search and list the top 3 states (or countries) where it is grown.
• At the beginning of class, project a map on the board. Place a star on the map indicating where you live.
• Which foods are grown closest to home?
• Which foods are grown farthest away?
• Sometimes when certain fruits and vegetables are out of season in one growing region, they are in season in another growing region that may be closer to or on the other side of the equator. Depending on the time of year and your climate, this pattern may be observed during this activity.

Explore and Explain

• Explain that fruits and vegetables are grown on farms all across the world. After they are harvested, they are processed. This could mean simply washing, sorting, and packaging the produce or could involve other processes like turning apples into applesauce or cucumbers into pickles. The produce is then transported to a retail market, such as a grocery store, where it is purchased by the consumer.
• Point out to students that the basic path of produce is the same (as illustrated in the Fruits and Vegetable from Farm to Fork image ), but the actual growing processes vary widely from crop to crop.
• Watch a few episodes (as time permits) of the How Does It Grow?  video series. Take a look at all three seasons of the series and choose a variety of fruits and vegetables to highlight.

• Instruct students to take their food card to the board and list every form of the fruit or vegetable underneath the card.
• Tip: If possible, leave the food cards and processed foods lists on the board for Activity 3 .

Activity 2: Nutrients Provided by Fruits and Vegetables

• Note: It's critical that both groups have a complete set of cards so that students can pair with every card as they rotate through the activity. If your class is smaller than 38, double up on some of the cards. By design, some cards contain less information than others. These are ideal for doubling up or to provide adaptations for ELL students and lower level learners.
• Allow students time to become an expert on the information found on their card.
• Give each student one Vitamins and Minerals, Why are they important? handout . Have students find the section of the handout that their fact card addresses and fill in the blank(s). For example, if they have the “Iron” card, they should fill out the box for the mineral iron. Students are now prepared to start the activity.
• Similar to a “Speed Dating” game, give students 3-4 minutes at each station to share with one another the information from their card and record it on their handout. Use a timer to keep track of time, and indicate when it’s time to switch. The activity will be complete after each student pairs with all of their classmates and their handout is completely filled out.
• Extended shelf life (fruits and vegetables can be eaten out of season)
• Convenience (baby carrots, pre-washed lettuce, or bags of frozen mixed vegetables pre cut and washed)
• Adding variety to how we consume fruits and vegetables (pickles instead of cucumbers, or jam and fruit sauces instead of whole fruits)
• Use the Where Does it Grow?  cards on the board from Activity 1 . Have students help you identify and circle all of the foods that have been preserved. Define the word preserved as any food that has been canned, frozen, or dried. Explain to students that many of the foods we eat on a daily basis have been preserved in some way.
• Ask students, “Is the nutrient content of a fresh, raw fruit or vegetable equivalent to that of its preserved counterpart?” ( no ) Explain that as food is preserved (for extended shelf life) or cooked (to be eaten), vitamins and minerals can be destroyed in the process, or ingredients can be added to help preserve the food (salt or sugar are the most common). Some preservation methods and cooking methods preserve nutrient content better than others. First, we will compare food preservation methods.
• How: Review the farm-to-fork process.
• Advantages: Fresh fruits typically contain the most nutrients and do not contain added sugar or salt.
• Disadvantages: Fresh fruits and vegetables need to be eaten relatively quickly before they spoil. Fresh fruits and vegetables are not always available depending on season and long distance shipping availability. In some cases the produce is picked before it is fully ripe.

• Advantages: Increased shelf life, fruit and vegetables can be picked at the peak of ripeness, produce can be enjoyed year-round regardless of being in season.
• Disadvantages: Vitamins B and C can be lost or diminished in the freezing process. There is also potential for freezer burn, change in texture, and flavor loss.

• Advantages : Food can be canned very shortly after harvest and canned foods can last 1-2 years or longer.
• Disadvantages : Improper canning methods can be dangerous and lead to food-borne illness. Canned fruit and vegetables have 65% fewer vitamins and minerals than their fresh counterpart, and canning requires an investment of supplies and equipment.

• Advantages : Dried foods are lightweight and can be stored indefinitely.
• Disadvantages : Dried foods do not taste the same as fresh foods. They are often exceptionally hard, and do not soften or return to their original state.
• Discuss cooking methods. Ask students, “When cooking fresh fruits or vegetables, can nutrients be lost in the cooking process?” ( yes ) Explain that there are many cooking methods for fruits and vegetables and that some preserve or destroy more nutrients than others.
• Have students turn their handout over to the “Cooking Methods” side. Ask students what three things destroy nutrients while cooking. ( heat, water, and air ) Students will depict these on their handout.
• Ask, “If heat, water, and air destroy nutrients, why do we cook fruits and vegetables?” Give students time to answer this question verbally and on the handout. (Answers may include: increases the flavor, improves texture, tastes better, etc.)
• Place students in groups of 3-4. Explain that they are going to evaluate the elements of different cooking methods to discover the best for preserving nutrient (vitamins and minerals) quality.

• After finishing the table, have the students make a hypothesis identifying the best three cooking methods for preserving nutrient quality. Give groups 5-10 minutes to finish the chart and make a hypothesis.
• Ask groups to share their hypothesis with the class. Remind the class that everyone cooks food a little different, these cooking methods are general.
• Raw: Raw fruits and vegetables have not been exposed to water, heat, or cooking ingredients. Nutrients are lost as the produce gets older, but the loss is minimal.
• Steaming: Steaming exposes food to heat without contact with water that would wash away nutrients.
• Microwaving: This cooking method uses the least amount of water, usually has the lowest cooking time, and uses least amount of heat compared to an oven or stovetop cooking.
• Cook larger rather than smaller pieces.
• Use small amounts of water, and only cook until fork tender.
• Save cooking liquid to use in soups or gravies for added nutrients.

After conducting these activities, review and summarize the following key concepts:

• Fruits and vegetables are an important part of a healthy diet.
• Fruits and vegetables provide many essential vitamins and minerals to our diet.
• Cooking and food preservation methods can impact the nutrient content of fruits and vegetables.
• Food processing allows fruits and vegetables to be consumed in many forms and to be preserved for longer periods of time than simply consuming them raw.
• https://kidsgardening.org/lesson-plans-food-preservation/
• http://mentalfloss.com/article/62014/6-facts-about-preservatives
• https://amazingwellnessmag.com/features/history-of-vitamins

Recommended Companion Resources

• Food Models
• How Do Farmers Make Seedless Fruit?
• Mandarin Oranges: Protecting the Flavor of This Popular Fruit

Jessica Clark

Organization

National Center for Agricultural Literacy

Food, Health, and Lifestyle

• Identify how various foods can contribute to a healthy diet (T3.9-12.g)
• Describe the nutritional value that can be added by processing foods (T3.9-12.c)

Science, Technology, Engineering & Math

• Provide examples of how processing adds value to agricultural goods and fosters economic growth both locally and globally (T4.9-12.g)

Education Content Standards

Health/nutrition (health).

Health Standard 3: Demonstrate health literacy by accessing valid and reliable health information, products, and services to enhance health.

• 3.12.3    Access valid and reliable health information from print and electronic materials that are available from credible health organizations (e.g., federal, professional, voluntary).

Health Standard 5: Demonstrate effective decision-making skills to enhance health.

• 5.12.9    Evaluate the consequences of an effective health decision.

Health Standard 7: Demonstrate observable health and safety practices.

• 7.12.1    Demonstrate age and developmentally appropriate health and safety practices that prevent or reduce the risk of disease and injury and improve quality of life.

Common Core Connections

Anchor standards: language.

CCSS.ELA-LITERACY.CCRA.L.6 Acquire and use accurately a range of general academic and domain-specific words and phrases sufficient for reading, writing, speaking, and listening at the college and career readiness level; demonstrate independence in gathering vocabulary knowledge when encountering an unknown term important to comprehension or expression.

Anchor Standards: Speaking and Listening

CCSS.ELA-LITERACY.CCRA.SL.1 Prepare for and participate effectively in a range of conversations and collaborations with diverse partners, building on others’ ideas and expressing their own clearly and persuasively.

CCSS.ELA-LITERACY.CCRA.SL.2 Integrate and evaluate information presented in diverse media and formats, including visually, quantitatively, and orally.

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What Is a Balanced Diet?

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Grading Teams assignments in Canvas

Microsoft Teams for Education makes it easy to grade assignments and have those grades automatically sync to your gradebook in your LMS. In Teams, you can give grades and feedback to students, set up grading categories and different grading systems, and see how your students' grades are changing over time. You can also ask students to revise their work when you provide them with feedback. 

Learn more about how to grade, return, reassign, and excuse students from assignments below!

How to grade an assignment in Microsoft Teams

1. Open a class team . 

2. Navigate to Assignments . 

3. Choose an assignment that students have turned in.

4. Select a student's status in the Status column to open their work. 

5. Review work and add comments on the document itself, where relevant. If the student submitted more than one file, you may select other files on the right to view. 

Note:  Can't see a file in Teams? You might have to open files created in other apps on their own. Older Microsoft Office files with .doc, .xls, and .ppt file extensions need to be edited in the desktop versions of those apps. 

6.  Add feedback by typing in the  Feedback  textbox. Attach a file by selecting  Attach file  or  + New .

7. If you designated points for this assignment, add points in the box below the Feedback textbox.

8. If you are ready to return work to the student, select  Return , or choose  Return > Return for revision . 

9. Use the arrows on either side of the student's name on the right to navigate from student to student. 

Note:  To work with less distraction, you can choose  Hide pane  in the bottom right corner of the grading pane. This will hide the pane, but you can still use arrows to move to other students' work and return the work by selecting  Return . 

10.  Select Close to return to the full student list for this assignment. 

 Mark students as excused from an assignment

1. Repeat the above instructions for returning an assignment to multiple students or one-by-one. 

2. Select the dropdown arrow next to  Return , then select  Return for revision . 

3. Choose the option for  Mark as excused and return . 

4. A dialogue box will appear asking you if you wish to mark this submission as excused. Be aware that all rubric data and points will be removed. Feedback will still be shared the student. 

5. Choose the  Mark as excused  button.  

6. Students with their assignments marked as excused will have their status changed to "Excused." 

Grading multiple assignments at once

1. Navigate to a student's name in your  To return  list. 

Tip:  Select the arrow to sort students in ascending or descending alphabetical order. 

2.  Check the  Status  column to see whether students submitted a document for this assignment. It will also show you if their work is overdue, missing, or returned for revision. 

3. Choose the Feedback icon next to the student's status to open a  Feedback  box for that student. Here you can write quick comments. Your comments will be preserved even if you navigate to another page in Teams, close the tab, or begin grading assignments individually.

Note:  If you want to attach files as feedback, you will need to  grade and return assignments one-by-one . You can also  take action or turn in on behalf of a student.

4. Add points in the box to the right of the Feedback textbox if you designated points for this assignment. You can add a grading scheme as well.  Learn more about setting up weighted grading categories and schemes.

5. To return graded assignments to checked students, select  Return  or  Return > Return for revision  at the top. Checking feedback or grades for students checks their names. Uncheck them if you want to keep their assignments. 

Note:  The students you selected will receive a notification that their assignment has been returned. Their name will now show up in the  Returned  list. Their assignment status in the  Grades  tab will update, too.

Grade a group assignment

If you've created group assignments, give a group grade or give individual grades to members of the group. 

After you have opened the assignment, you will notice each group and its members in your  to return  tab.

Grade and return multiple group assignments at once

1. Navigate to a group in your  to return  list.

Tip:  Select the arrow to sort groups in ascending or descending alphabetical order.

2.  Check the  Status  column if groups turned in a document with this assignment. You will also see if their work is late, not turned in, or returned for revision. 

3. Select the Feedback icon to open a Feedback box for that group, then add comments. Your comments will be saved even if you go to another page in Teams, close the tab, or start grading assignments one-by-one. 

4. Add points in the box to the right of the Feedback textbox if you designated points for this assignment. 

Note:   If you would like to give group members individual grades instead, select  More options  in the group's row, then  Grade students individually .

5. Choose  Return, return for revision , or  Mark as excused and return  at the top of the page to send back graded assignments to the checked groups. 

When you give a grade or feedback to a group's assignment, the checkbox next to their name is marked. You can unmark those checkboxes if you want to save a group's assignment for later. 

Note:  The students in the groups you selected will receive a notification that their assignment has been returned or if they have been marked as excused. Their name will now show up in the  Returned  list. Their assignment status in the  Grades  tab will update, as well. 

Video feedback 

1. Choose an assignment.  

2. Select a student from the list.  

3. The student's assignment will open. Navigate down to the  Feedback  section.  

4. Choose the camera icon to open a video meeting.  

5. With the video window open, press the center button to both  record  and  stop the recording .  

6. When finished, choose the  Review  button to view the recording. If you approve, move on by selecting the  Next  button.  

7. A file name for the recording is required to upload it. The file will be saved as a .webm extension.  

8. Choose the  Upload  button.  

9. Once the video has been uploaded, select the  Done  button to complete video feedback.

Return as assignment for revision

1. Select a student’s status in the  Status  column to open their work.  

2. Select the dropdown arrow next to  Return . 

3. Choose the option for  Return for revision .  

The assignment of the student will appear in your Returned list, and they will see Needs revision. The student will receive a message to edit their assignment and submit it again.  

Tip:  If you want to change the deadline for receiving turn-ins, you can do it at any time by selecting the assignment and then choosing  More options > Edit . Choose  Edit assignment timeline  under the due date and time, and then adjust it. 

Set up weighted grading categories

1.  Navigate to your desired class team and select the  Grades  tab.

2. Select the  Assignments settings  icon.

3. Scroll to  Grade settings  and toggle  Weighted grading categories  to  On .

4.  A Manage grading categories window will appear. Select Add grading category. 

5. Name your grading category and enter the percentage you'd like to assign as that category's weight. 

6. Repeat for each desired grading category.

7. When you've finished adding your categories select  Save .

Note:  Percentages must add up to 100% to move on. 

8. In grade settings, your grading categories and percentages are now visible. To edit, select  Manage grading categories . 

9. Now you can select a grading category each time you create an assignment. 

Important:  In classes using grading categories, any assignment with points must have a grading category. 

Assignments and grades in your class team

Grade, return, and reassign assignments

Track student progress in the Grades tab

Create and manage grading rubrics in Microsoft Teams

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