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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.

Topics and Expectations:
A. RESEARCH AND INQUIRY SKILLS
A1. Exploring: explore topics related to nutrition and health, and formulate questions to guide their research;
A2. Investigating: create research plans, and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods;
A3. Processing Information: assess, record, analyse, and synthesize information gathered through research and inquiry;
A4. 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.

B. NUTRITION AND HEALTH
B1. Nutrients: demonstrate an understanding of nutrients and their connection to physical health;
B2. Food Guides: demonstrate an understanding of Canada’s Food Guide and its role in promoting physical health;
B3. Energy Balance: demonstrate an understanding of the physical processes involved in maintaining energy balance;
B4. Nutritional Status: demonstrate an understanding of their nutrient intake and of factors that affect the nutritional status of individuals and groups.

C. EATING PATTERNS AND TRENDS
C1. Nutrition throughout the Lifespan: demonstrate an understanding of food- and nutrition-related issues at different stages in the lifespan;
C2. Nutrition and Disease: demonstrate an understanding of the relationships between nutrition, health, and disease;
C3. 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.

D. LOCAL AND GLOBAL ISSUES
D1. Food Security: demonstrate an understanding of various factors involved in achieving and maintaining food security;
D2. Food Production and Supply: demonstrate an understanding of various factors that affect food production and supply;
D3. Food Production and the Environment: demonstrate an understanding of the impact of food production on the environment.

E. FOOD-PREPARATION SKILLS
E1. Kitchen Safety: demonstrate an understanding of practices that ensure or enhance kitchen safety;
E2. Food Safety: demonstrate an understanding of practices that ensure or enhance food safety;
E3. Food Preparation: demonstrate skills needed in food preparation.

Download the course curriculum