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Foods and Nutrition 12

 

 

Credits: 4


Introduction:


Food and Nutritition 12 is a research and project-based course that focuses on planning and preparing nutritious food for individuals and groups. Students develop various skills from planning menus to presenting attractive meals, and increase their knowledge of the nutritional, social, and economic factors that affect food selection and preparation. Students consider safety and the prevention of food-borne illnesses as they handle equipment and food supplies and use appropriate cooking and storage methods. As well as preparing and presenting food, students learn to budget food purchases and manage time and energy. In addition, they assess global issues related to food production and consumption. The prescribed learning outcomes for Food Studies 12 are grouped under five interrelated curriculum organizers: 
 
  • Food-Preparation Principles
  • Food-Preparation Techniques
  • Food Products
  • Nutritional Issues
  • Social and Economic Issues

Food-Preparation Principles 
Students gain an understanding of the scientific and aesthetic principles of food preparation that lead to desired product standards. They apply these principles by adapting recipes for a variety of individual, group and family situations. 

Food-preparation Techniques 
Students observe and practise a wide variety of food-preparation techniques. They learn to prepare tasty, attractive, and nutritious foods in a cost- and time-effective manner. 

Food Products 
Students learn to plan meals appropriate for various nutritional needs and social occasions. They prepare and serve meals using a variety of familiar and unfamiliar foods. 

Nutritional Issues 
Students learn to maximize the health benefits of food while planning and preparing meals. They explore factors that affect an individual's nutrient requirements at each stage of life. Throughout the course, students apply these principles of nutrition to their own food preparation. 

Social and Economic Issues 
Students examine the environmental, cultural, and economic factors that influence food choices. They increase their awareness of the impact of an individual's food choices on others, both locally and globally, and they use this knowledge to make responsible food choices.

 

*Within the course, on the right hand side, you will find small boxes, some of which may have check marks. These checked boxes appear when the corresponding activity is complete.


Course Layout:

The course is broken into 3 modules as follows:

MODULE 1

Topic    

Course Learning Activities

(Percent of Learning Activities)

Course Completion

Milestones

Section 1

 Eating Behaviour, Cost of Eating, Global Food Issues

  • Fundamental Activities and Setup (3%)
  • Section Content and Introduction to Eating Behaviour, Cost of Eating, Global Food Issues: Activities and Quiz (5%)
  • 'What Do You Know?' Activity (2%)

10%

Section 2

Food Handling, Safety, and Sanitation

  • Food Handling, Safety, and Sanitation Activities and Assignments (3%)

3%

Section 3

Spot the Hazards

  • Food Safety Hazards Activities and Assignments (3%)

3%

Section 4

Research & Reflections, Project, Database

  •  Research and Reflections on:
    • nutritional analysis
    • new technologies for food preparation
    • foods from other cultures 
  • Module 1 Project: Prepare a Meal for Two 
  • Shared Recipes Database Activities 

 8%

MODULE 2

Topic    

Course Learning Activities

(Percent of Learning Activities)

 Course Completion

Milestones

Section 1

Safe at Home

  • Safe at Home Activities and Assignments (3%)

 3%

Section 2

Food Safety: Understanding Bacteria

  • Food Safety: Understanding Bacteria Activities and Assignments (4%)

4%

Section 3

Food Safety: On the Farm 

  • Food Safety: On the Farm Activities and Assignments (3%)
3%

 Section 4 

Food Safety: Processing and Transportation

 
  • Food Safety: Processing and Transportation Activities and Assignments (3%)
3% 

 Section 5 

Food Safety: Retail and at Home

 
  • Food Safety: Retail and at Home Activities and Assignments (3%)
3% 

Section 6

Be Food Safe

 
  • Be Food Safe Activities and Assignments (5%)
5% 

 Section 7

Canada's Food Guide

 
  • Canada's Food Guide Activities and Assignments (4%)
4% 

Section 8 

Food Guide Servings and Menu Planning

 
  • Food Guide Servings and Menu Planning Activities and Assignments (4%)
4% 

 Section 9

Nutrition Labelling

  •  Nutrition Labelling Activities and Assignments (4%)
4% 

 Section 10

Research & Reflections, Project, Database

  • Research and Reflections to:
    • analyze sources of food-borne illnesses
    • study nutritional needs throughout life stages
    • learn about the use of additives and pesticides
  • Module 2 Project: Prepare a Meal for Two to Four Persons
  • Shared Recipes Database Activities 
8% 

MODULE 3

 Topic  

 Course Learning Activities

(Percent of Learning Activities)

Course Completion

Milestones

Section 1

Eating Well

  • Eating Well Activities and Assignments (4%)

4%

Section 2

Meal Planning

  • Meal Planning Activities and Assignments (3%)

 3%

Section 3

Table Setting

  • Table Setting Activities and Assignments (4%)

4%

 Section 4

Table Manners

 
  • Table Manners Activities and Assignments (4%)

 4%

 Section 5

Dining Etiquette

 
  • Dining Etiquette Activities and Assignments (4%)
4%
  Section 6

Kitchen Safety

 
  • Kitchen Safety Activities and Assignments (4%)
4% 
  Section 7

Careers in the Food Industry

 
  • Careers in the Food Industry Activities and Assignments (4%)
4%
 Section 8

Research & Reflections, Project, Database

  •  Research and Reflections to:
    • learn about the safe handling of foods and equipment
    • develop an understanding of formal table etiquette
    • study social, economic and cultural influences of food
    • analyze career opportunities in the food industry
    • examine your own eating and lifestyle habits 
  • Module 3 Project: Prepare a dinner party (an ethnic meal or theme) for four or more people.  
  • Shared Recipes Database Activities 
8%

 

 

Resources:

Use the course material and booklets as a primary resource.

  • This course does not require a textbook or workbook.  All material is available online. 


Assessment: 

This course is divided into three modules. Marks are assigned as follows:

 

Category

  Weight (%)  

   

    Module Assignments and Quizzes    


       40 % 


Project Assessments


       60 %

 


Achievement is assessed as a measure of achievement relative to Ministry prescribed learning outcomes. These can be viewed by clicking the link.    

Curriculum may be viewed within the Ministry of Education Integrated Resource Package.


Delivery and Support:

This course can only be done online. Teacher and leaners work together in Moodle. The course is self-paced. Learners may start any time.


Communication:

Students may use the Moodle messaging system, email, Blackboard Collaborate video-conferencing, Skype or the phone. Learners are encouraged to initiate communication.


Technical Requirements:

Browser: Firefox or Chrome recommended

Internet: Cable or ADSL

 

Additional Software:

Adobe Reader, full Flash and Java support, an office suite, ability to play audio and video files

For additional information on computer requirements, please refer to the Computer Requirements and Standards section under Resources & Information on our home page, and to the contents of the Introductory Orientation Course.

  

For definitions of some terms please refer to our glossary.