Health Nutrition (HFA4U)

By the end of this course, students will:

• Exploring: explore topics related to nutrition and health, and formulate questions to guide their research;
• Investigating: create research plans, and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods;
• Processing Information: assess, record, analyse, and synthesize information gathered through research and inquiry;
• 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.

By the end of this course, students will:

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

By the end of this course, students will:

• Nutrition throughout the Lifespan: demonstrate an understanding of food- and nutrition-related issues at different stages in the lifespan;
• Nutrition and Disease: demonstrate an understanding of the relationships between nutrition, health, and disease;
• 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.

By the end of this course, students will:

• Food Security: demonstrate an understanding of various factors involved in achieving and maintaining food security;
• Food Production and Supply: demonstrate an understanding of various factors that affect food production and supply;
• Food Production and the Environment: demonstrate an understanding of the impact of food production on the environment.

By the end of this course, students will:

• Kitchen Safety: demonstrate an understanding of practices that ensure or enhance kitchen safety;
• Food Safety: demonstrate an understanding of practices that ensure or enhance food safety;
• Food Preparation: demonstrate skills needed in food preparation.