|Course Title :||Nutrition and Health, Grade 12, University Preparation (HFA4U)|
|Course Name :||Nutrition and Health|
|Course Code :||HFA4U|
|Course Type :||University Preparation|
|Credit Value :||1.0|
|Prerequisite :||Any university, university/college, or college preparation course in Social Sciences and Humanities, English, or Canadian and World Studies|
|Curriculum Policy Document:||Social Science and Humanities, The Ontario Curriculum, Grades 11 and 12, 2013 (Revised)|
This course examines the relationships between food, energy balance, and nutritional status; the nutritional needs of individuals at different stages of life; and the role of nutrition in health and disease. Students will evaluate nutrition-related trends and will determine how food choices can promote food security and environmental responsibility. Students will learn about healthy eating, expand their repertoire of food-preparation techniques, and develop their social science research skills by investigating issues related to nutrition and health.
Outline of Course Content
|Unit Titles and Descriptions||Time and Sequence|
|Unit 1: Nutrition and Health |
Students will learn about the roles nutrients play in overall body health. The process of digestion, absorption and metabolism of food will be explored as well as various digestive disorders. Students will also learn how to operate safely and efficiently in the kitchen.
|Unit 2: Eating Healthy and Lifespan Nutrition |
In this unit, students will learn how to use Eating Well with Canada’s Food Guide and other reliable sources to support healthy eating and meeting dietary needs. Students will test and modify recipes to improve nutritional value and explore the concept of energy balance in order to understand how to improve their own and others’ nutritional status. Students will see how nutritional needs change throughout a person’s lifespan, and learn about the relationship between nutrition, health, and disease. Students will also investigate some current and emerging trends in food and nutrition.
|Unit 3: Exploring Agriculture and Food Production |
Students will learn about the interconnected stages of the agricultural and food system including production, processing, transport, packaging, warehousing, selling, and consuming, as well as examining inputs to the food system and outputs of the food system. Students will investigate a variety of alternative tools and techniques, such as initiatives that address environmental, economic, and social sustainability and the increased production required to feed the worlds expanding population.
|Unit 4: The Right to Food |
Students will learn about social, cultural, and political factors that affect access to nutritious food and contribute to food security. Students will examine some of the effects of food insecurity and chronic hunger and consider how food insecurity and hunger can be reduced or eliminated for people in Canada and around the world.
|Unit 5: Course Culminating Activity - Nutrition Related Issues |
is the course culminating activity, or final summative evaluation, consisting of three parts: an independent unit of study, a food demonstration, and a final examination.