SOCIAL SCIENCE AND THE HUMANITIES DEPARTMENT
HFA4M
FOOD & NUTRITION
Grade 12 University / College
Teacher:
This course examines various nutritional, psychological, social, cultural and global factors that influence
people’s food choices and customs. Students will learn about current Canadian and worldwide issues related
to food, frameworks for making appropriate dietary choices, and food preparation techniques. This course also
refines students’ skills used in researching and investigating issues related to food and nutrition.
Course Units
Unit 1:
Unit 2:
Unit 3:
Unit 4:
Unit 5:
Unit 6:
Unit 7:
Introduction to Nutrition and Macronutrients (Carbohydrate)
Macronutrients (Protein & Fat)
Micronutrients & Digestion
Canada’s Food Guide and Nutrition Labels
Food Additives & Antioxidants
Body Mass Index / Dieting / Disease
Vegetarianism & Organic Food
Topics to be studied include the following:
The importance of carbohydrate, protein and fat in the diet  The various types of fats including
Omega 3 and Trans Fat  The importance of vitamins and minerals in the diet  The Digestive
Process  Exploring the recommendations set out in Canada’s Food Guide  Reading Food
Labels  Identifying Food Additives and the impact on our health  The health benefits of
antioxidants  Healthy weight  Dieting  Diseases associated with eating habits The various
types of vegetarians The benefits of organic food
Mark Breakdown and Category Weightings
Term Work
70%
Communication 25%
Examination
30%
Communication 25%
Thinking 25%
Thinking 25%
Application 25%
Application 25%
Knowledge 25%
Knowledge 25%
Class Expectations
You can expect in this class to…






Become familiar with relevant terminology
Apply concepts and facts to practical uses
Perform methodological research
Participate in discussions
Orally present in front of your peers
Be critical and creative
Formative, diagnostic and summative
assessments may include





Test
Reports
Discussions
Group assignments
Final exam
Students will continue to develop the following learning skills:
To be responsible and committed to their learning by completing and submitting work and assignments and
other forms of assessment and evaluation.
To be organized and prioritize to ensure success by planning, managing time, and being resourceful
To work independently by managing their own education, s well as collaboratively by accepting various
roles, sharing with peers and responding positively to peers
To take initiative by looking for learning opportunities and nurturing their curiousity
To self-regulate by setting individual goals and monitoring their progress to achieve those goals, by asking for
assisstance when needed, by perservering through challenges
Students are expected to be aware of and follow all OLMC policies concerning assignments, attendance,
emergency procedures, and student behaviour
o The OLMC agenda is an essential tool for you to be informed of these policies and should not be
discarded
Students are to contribute to a safe and healthy learning environment
Teacher is expected to assist students in achieving all of these expectations by the following
o
o
o
o
Ensuring a safe and equitable learning environment
Support students learning by using differentiated methods
Providing students with proper and sufficient information
Maintaining a mutually respectful environment
Should you be assigned a textbook the cost of replacement would be $90.00