This course examines the relationships between food, nutrition, and healthy living. Students will explore factors that influence food choices and use their knowledge to help inform healthy eating habits. Before preparing food on their own, students will learn about kitchen and food safety.
Food and nutrition science is at the core of the course content. Students will learn how to read and interpret nutrition labels and dietary recommendations. Students will explore a variety of different diets and human conditions in order to determine the macro and micro nutritional needs of different people. Students will also explore the intersections of nutrition, health, disease, and how nutritional needs change throughout the life span. Lastly, students will familiarize themselves with where food comes from and how it is produced, processed, and shipped to different areas all around the world. Students should come away with a better understanding of sustainable food production practices. They will explore environmental impacts and issues having to do with food production, processing, and distribution, both at a local level and a global level.
Overall Curriculum Expectations
Research and Inquiry skills: By the end of this course, students will:
1. Exploring: explore topics related to nutrition and health, and formulate questions to guide their research;
2. Investigating: create research plans, and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods;
3. Processing Information: assess, record, analyse, and synthesize information gathered through research and inquiry;
4. Communicating and Reflecting: communicate the results of their research and inquiry clearly and effectively, and reflect on and evaluate their research, inquiry, and communication skills
Nutrition and Health: By the end of this course, students will:
1. Nutrients: demonstrate an understanding of nutrients and their connection to physical health;
2. Food Guides: demonstrate an understanding of Canada’s Food Guide and its role in promoting physical health;
3. Energy Balance: demonstrate an understanding of the physical processes involved in maintaining energy balance;
4. Nutritional Status: demonstrate an understanding of their nutrient intake and of factors that affect the nutritional status of individuals and groups.
Eating Patterns and Trends: By the end of this course, students will:
1. Nutrition throughout the Lifespan: demonstrate an understanding of food- and nutrition-related issues at different stages in the lifespan;
2. Nutrition and Disease: demonstrate an understanding of the relationships between nutrition, health, and disease;
3. Trends and Patterns in Food and Nutrition: demonstrate an understanding of current Canadian trends and patterns in nutritional guidelines and in food production and consumption.
Local and Global Issues: By the end of this course, students will:
1. Food Security: demonstrate an understanding of various factors involved in achieving and maintaining food security;
2. Food Production and Supply: demonstrate an understanding of various factors that affect food production and supply;
3. Food Production and the Environment: demonstrate an understanding of the impact of food production on the environment.
