Nutritrition and Health

 Students explore the factors that influence individual and societal food choices. They learn about kitchen safety, food safety, different food preparation and cooking techniques before cooking a meal of their choosing. (26 hours)

 Students learn how to interpret information on nutrition facts labels. They are introduced to Canada’s Food Guide, what they can take away from its recommendations, and how Canada’s recommendations compare to those of other countries. Once they have mastered a basic understanding of nutrition information and food labelling, students begin to explore macronutrients and micronutrients in greater depth. Students develop an understanding of what nutrients are and the roles they play in maintaining biological functions, energy balance, and overall health. The ultimate goal is to equip students with the knowledge needed to make healthy food and nutrition choices. (26 hours)

 Students continue to develop an understanding of the relationships between health and nutrition. Through exploring different determinants of health, how food and nutrition can help promote overall health, and how nutrition can help treat some health concerns and diseases, students examine the intersections of nutrition and disease. Students take a critical look at the pros and cons of different diets and lifestyle choices before exploring how dietary needs change throughout life. (26 hours)

 Students become aware of how food choices, politics, and practices influence the local and global availability of nutritious food. At a local level and an international level, students are introduced to the environmental impacts of food production, processing, and distribution. Students are exposed to various agricultural techniques and practices and they explore their pros and cons. They also learn about food security issues and how individuals and organizations can take action to help prevent food insecurity. Lastly, students explore how they can promote sustainable food production, processing, and distribution by influencing food policy and making different consumer choices. (26 hours)

 Students become aware of how food choices, politics, and practices influence the local and global availability of nutritious food. At a local level and an international level, students are introduced to the environmental impacts of food production, processing, and distribution. Students are exposed to various agricultural techniques and practices and they explore their pros and cons. They also learn about food security issues and how individuals and organizations can take action to help prevent food insecurity. Lastly, students explore how they can promote sustainable food production, processing, and distribution by influencing food policy and making different consumer choices. (26 hours)

 Students complete four related assignments that culminate in cooking a dish of their choosing. They must first choose a recipe, explain its nutritional value, and reflect upon the agricultural and distribution processes related to the ingredients in their recipe. Before students begin to prepare their meal, they must explain kitchen and food safety precautions they will observe during the cooking process. Lastly, students cook their meal and reflect on their cooking experience. (6 hours)