G9 Food and Nutrition
Course Description
This course focuses on guidelines for making nutritious food choices. Students will investigate factors that influence food choices, including beliefs, attitudes, current trends, traditional eating patterns, food-marketing strategies, and individual needs. Students will also explore the environmental impact of a variety of food choices at the local and global level. The course provides students with opportunities to develop food-preparation skills and introduces them to the use of social science research methods in the area of food and nutrition.
Overall Curriculum Expectations
By the end of this course, students will:
A. RESEARCH AND INQUIRY SKILLS
| A1 | Exploring: explore topics related to food and nutrition, and formulate questions to guide their research; |
| A2 | Investigating: create research plans, and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods; |
| A3 | Processing Information: assess, record, analyse, and synthesize information gathered through research and inquiry; |
| A4 | 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. |
B. NUTRITION AND HEALTH
| B1 | Canada’s Food Guide: demonstrate an understanding of the nutritional and health recommendations in Canada’s Food Guide; |
| B2 | Eating Patterns: demonstrate an understanding of eating patterns that contribute to optimal physical health; |
| B3 | Body Image and Attitudes about Food: demonstrate an understanding of factors that contribute to a positive body image and healthy attitudes about food. |
C. FOOD CHOICES
| C1 | Food Needs: demonstrate an understanding of factors affecting people’s food needs and of ways of meeting those needs; |
| C2 | Influences on Food Choices: demonstrate an understanding of various factors that influence food choices; |
| C3 | Media, Advertising, and Food: demonstrate an understanding of how media and advertising messages affect food choices. |
D. LOCAL AND GLOBAL FOODS
| D1 | Availability of Food: demonstrate an understanding of where various foods are produced; |
| D2 | Food and Environmental Responsibility: demonstrate an understanding of how various food purchasing choices and food-preparation practices affect the environment; |
| D3 | Food Security: demonstrate an understanding of issues related to food security. |
E. FOOD-PREPARATION SKILLS
| E1 | Kitchen Safety: demonstrate an understanding of practices that ensure or enhance kitchen safety; |
| E2 | Food Safety: demonstrate an understanding of practices that ensure or enhance food safety; |
| E3 | Food Preparation: demonstrate skills needed in food preparation; |
| E4 | Kitchen Literacy and Numeracy: demonstrate the literacy and numeracy skills required in food preparation. |
Course Content
| Unit | Title | Total Unit Time |
|---|---|---|
| UNIT 1 | Our Food Choices | 15 hours |
| UNIT 2 | Food Needs of Individuals and Families | 18 hours |
| UNIT 3 | Nutrition, Health, and Well-Being | 21 hours |
| UNIT 4 | Achieving Wellness | 24 hours | UNIT 5 | Issues and Trends in Food | 24 hours |
| Final evaluation (s) | Course Culminating Activity | 6 hours |
| Final Examination | 2 hours | |
| Total : 110 hrs |
Diagnostic assessment is used at the beginning of a unit to assist in determining a starting point for instruction. Assessments for Learning and as Learning (AFL & AAL) provide information to students as they are learning and refining their skills. Assessment of Learning (AOL), at the end of units and course, provides students with the opportunity to synthesize/apply/demonstrate their learning and the achievement of the expectations. The course also provides the students with a variety of ways to demonstrate their knowledge through the so-called Triangulation Assessments, which may assess students through Observation and/or Conversation (i.e. Oral Presentations or Student Interviews), as well as Student Products. The AOLs are posted at the end of each unit.
There are four levels of achievement for students who are passing the course:
- Level 1 (50-59%)
- Level 2 (60-69%)
- Level 3 (70-79%)
- Level 4 (80-100%)
Level 3 is the provincial standard for student achievement.
| Knowledge/Understanding | Thinking | Communication | Application |
|---|---|---|---|
| 25 | 25 | 25 | 25 |
Seventy percent (70%) of the grade will be based on evaluation conducted throughout the course. Final evaluation will take into account the student’s most recent and most consistent performance.
Thirty percent (30%) of the grade will be based on a final evaluation consisting of the final examination and the independent study unit, which will take into account the entire course, including the student’s most recent and most consistent performance.
The evaluation for this course is based on the student’s achievement of curriculum expectations and the demonstrated skills required for effective learning. The final percentage grade represents the quality of the student’s overall achievement of the expectations for the course and reflects the corresponding level of achievement as described in the achievement chart for the discipline.
Proctoring
The tests are typically a paper-pen evaluation written at a mutually agreed time, date, and location. The tests will be proctored, meaning a suitable adult with a dedicated identifiable and authentic email address will supervise you writing the tests. This process ensures the security and integrity of the test. Any person related or affiliated to the student in a personal way cannot serve as a test supervisor.
Resources required by the student
- A scanner, smart phone camera, or similar device to upload handwritten or hand-drawn work
- A front-facing camera on a desktop, laptop, or mobile device to allow for proctoring over the internet
- Internet access and a modern standards-compliant web browser
The tuition for this course is $800 for Canadian students and $2000 for international students.
Refunds
Maple Leaf School does not issue refunds. When a student enrolls in our course, MLS administration team undertakes many tasks including establishing electronic/physical files, assigning teachers and tracking the enrolment for Ministry purposes, etc. The work is completed by our school the moment you register online.
Course Curriculum
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| Mark Breakdown | 00:00:00 | ||
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| U1L2 | 00:00:00 | ||
| U1L3 | 00:00:00 | ||
| U1L4 | 00:00:00 | ||
| Unit Two | |||
| U2L1 | 00:00:00 | ||
| U2L2 | 00:00:00 | ||
| U2L3 | 00:00:00 | ||
| Unit Three | |||
| U3L1 | 00:00:00 | ||
| U3L2 | 00:00:00 | ||
| U3L3 | 00:00:00 | ||
| U3L4 | 00:00:00 | ||
| U3L5 | 00:00:00 | ||
| Unit Four | |||
| U4L1 | 00:00:00 | ||
| U4L2 | 00:00:00 | ||
| U4L3 | 00:00:00 | ||
| U4L4 | 00:00:00 | ||
| Unit Five | |||
| U5L1 | 00:00:00 | ||
| U5L2 | 00:00:00 | ||
| U5L3 | 00:00:00 | ||
| U5L4 | 00:00:00 | ||
| CCA | |||
| Course Culminating Activity | 00:00:00 | ||
| Final Examination | |||
| How to request a proctored final exam? | 00:00:00 | ||
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