Course Expectations HFA 4M

Overall Expectations

Self and Others
• identify the social, psychological, economic, emotional, cultural, religious, and physical
   factors that affect food choices;
• summarize food-related issues that arise throughout the life cycle;
• plan, perform, and present the results of an investigation into the nutritional status of
   Canadians.
Personal and Social Responsibilities
identify the source of nutrients and the role they play in the maintenance of good health;
determine the relationship among nutrition, lifestyle, health, and disease;
identify examples of entrepreneurship in the food industry, and occupations related to food
and nutrition sciences 

Diversity, Independence, and Global Connections 
• identify the components and foods that form the basis of various cuisines around the     world;
• identify the economic, political, and environmental factors that affect food production and
supply throughout the world;
• identify the factors that are critical to achieving and maintaining food security and
eliminating hunger

Social Changes
• predict trends in the preparation of foods in the home and in the commercial sector;
• describe noticeable trends in food-consumption patterns.

Research and Inquiry Skills
• use appropriate social science research methods in the investigation of food-related issues;
• correctly use terminology associated with food and nutrition;
• communicate the results of their inquiries effectively.

Unit Breakdown

Nutrition Essentials for Health and Well-being
Students explore the factors affecting eating habits with specific emphasis on the most basic reason for eating – survival. 
Students familiarize themselves with the role of nutrients and how they are used by the body to maintain optimal health. 
The impact on health is examined when nutritional needs are not met. 
An understanding of the role and message of Canada’s Food Guide to Healthy Eating and other food guidelines is gained with relation to recommended nutrient intakes. 
Students also learn the meaning of terms and definitions and build skills using appropriate terminology as it relates to food and nutrition sciences while conducting social science research. 
As a culminating activity, students research the nutritional information of a familiar fast food meal and develop their own healthy meal.

23 Hours

Basic Cooking Principles and the Affect of Cooking on Food.
Practical learning is gained through the application of scientific principles related to nutrients, food preparation, and storage.
Name the most important components of foods and describe what happens to them when they are cooked.
Name and describe the three ways in which heat is transferred to food in order to cook it.
List three factors that affect cooking times.
Explain the differences between moist-heat cooking methods, dry-heat cooking methods, and dry-heat methods using fat.
Describe each basic cooking method used in the commercial kitchen.
Identify five properties that determine the quality of a deep-fried product.
Explain the difference between a seasoning and a flavoring ingredient and give examples of each.
Identify appropriate times for adding seasoning ingredients to the cooking process in order to achieve optimal results.
Identify appropriate times for adding flavoring ingredients to the cooking process in order to achieve optimal results.
30 Hours

Canada and the Global Food Supply
Contemporary Issues in Food
Evaluate, reference and use electronic media
Students explore food consumption, production, and nutritional issues from both local and global perspectives.
 They identify the role of staple foods as the core element in any cuisine. 
Students refine skills such as contributing to a team effort, consensus building, and respect for individual opinions and ideas when they examine the outcomes of over and under nutrition and present their findings. 
Using a variety of sources of information they investigate factors affecting food production and security and analyse how the media presents these concerns. 
Students are encouraged to respond to the suffering of others with solutions as they evaluate the contributions by various organizations to resolve the hunger problem. 
A wide range of career opportunities involved in food production and security is explored. 
Students examine environmental and economic factors that affect food production and identify the impact of technology on food preparation and consumption. 
Political, ethical, and ecological issues are investigated and evaluated in order to promote social responsibility, and the common good.
Policies and legislation governing our food supply are identified. Through discussions, debates, and creative projects, students apply their findings of contemporary dilemmas and trends facing food production, safety, and utilization. 
Career opportunities in each sector of the food industry, including entrepreneurship, are explored. 
Students evaluate and describe, in writing, the differences between industrial farming and sustainable farming.
17 Hours

What the World Eats 
Examination of food advertising and the impact of media on food consumption
Students examine the impact of ‘food styling’ in advertising 
Through various media they investigate and compare the differences in actual food preparation and the images used for marketing food in food service
Students participate in their own practicum to replicate a ‘food’ that is ready for a photo campaign
24 Hours