Food for Healthy Living 10 – Exam Review
Unit 1: Food Safety
PPTs to review:
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Feb 10: Food Safety Course Unit 1
o Top workplace safety hazards
o Top 10 improper food handling practices
o Worker Responsibilities
o Employer Responsibilities
Feb 13 Food Safety Course Unit 2
o Cycle of transmission
o Indirect and direct transmission
o Causes of food borne illnesses
 Biological
 Chemical
 Physical
o Rate of multiplying bacteria
o Food borne intoxication vs food borne infection
Feb 24 Food Safety Course Unit 3
o Proper storage and shelving
o Recommended storage temperatures
Feb 26 Food Safety Course Unit 4
o Potentially hazardous foods
o Less hazardous foods
o Danger Zone
o Recommended temperatures for cooking, hot holding, storing frozen, thawing and reheating
Feb 25 & 27 Food Safety Course Unit 5
o When to wash hands
o Preventing slips, trips and falls
o Routes of Transmission
Feb 27 Food Safety Course Unit 6
o Chemical Sanitizers
o Air Drying
Unit 2 and Unit 5: Food Trends and the Consumer
PPTs to review:
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Feb 9: Food Choices
o Food Choice is influenced by: physical needs, senses, nutritional knowledge, social needs,
access/affordability, time and culture
Feb 11: Canada’s food guide
o 4 food categories
o Serving sizes and recommended number of food guide servings for teens
Feb 19 & 20: GMO Movement
o What are GMOs?
o Give examples
o Benefits of GMOs
o Challenges of GMOs
Concepts to know from this unit
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Vegetarianism – 4 food groups that are different from Canada’s Food Guide
Forks over Knives concept of eating only a plant based diet and whole grains: pros and cons and
scientific evidence of benefits
Stevia: safe or not?
Unit 3: Nutrition
PPTs to review:
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March 24-25: Digestive System
o Digestion vs ingestion
o Saliva, esophagus, stomach
o Small and large intestine
o Pancreas, Liver & gall bladder
March 27: Nutrition Labels
o Nutitional information found on food labels
o % daily value
o Ingredient list order
o Nutrition Claims
o Health Claims
Concepts to know from this unit
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Sugar: 4 grams = 1 teaspoon, types of sugar, artificial sweeteners, evidence to suggest eating too much
sugar can lead to health concerns, what types of foods is sugar found in?
Simple vs complex carbohydrates (explain)
Protein: types of foods with protein, function of protein, animal vs plant sources of protein
Fats: functions of fats, tips to avoid eating fats, define cholesterol, 4 types of fats
Vitamins: antioxidants, Vitamin D, Water and fat soluble vitamins, folic acid, vitamin C, Vitamin A,
Vitamin E, types of vitamins for different stages of life
Minerals: major minerals, trace minerals and electrolytes, iron, calcium, phytochemicals
Water – how much do you use and how much do you need to consumer daily.
Unit 4: Meal Planning and Preparation
PPTs to review:
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March 10: Menu Planning
o Why menu planning is important: healthier, reduces impulse shopping, weekly specials, buy
fewer prepared meals
o Factors to consider when planning a menu: # of people, eating out, need lunches?, budget
o Planning a healthy, balanced menu
o Preparing and shopping list
Concepts to know from this unit:
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How to plan a menu for a day
Unit 6: Careers
PPTs to review:
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Food Careers
o Food service jobs
o Product development jobs
o Healthcare and nutrition jobs
o Agriculture jobs
Diagrams to know:
Cycle of Transmission:
FOOD
HANDLER
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Skin
Nose
Hair
Hands
Clothing
ENVIRONMENT
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Work Surfaces
Utensils
Insects
Air