NUTRITION AND HEALTH (HFA4U)
This course examines the relationships between food, energy balance, and nutritional status; the nutritional needs of individuals at different stages of life; and the role of nutrition in health and disease. Students will evaluate nutrition-related trends and will determine how food choices can promote food security and environmental responsibility. Students will learn about healthy eating, expand their repertoire of food-preparation techniques, and develop their social science research skills by investigating issues related to nutrition and health.
Prerequisite: Any university or university/college preparation course in social sciences and humanities, English, or Canadian and world studies
Prerequisite: Any university or university/college preparation course in social sciences and humanities, English, or Canadian and world studies
Exam: Thursday June 23, 2016
9am-11am
Room: 125
9am-11am
Room: 125
hfa4u_exam_review.docx | |
File Size: | 214 kb |
File Type: | docx |
LessonsJune 6 - June 17 - Final Performance Task
June 3 - Food lab
June 2 - Organic and Local Foods
June 1 - Food Security
May 31 - Investigation of Canadian Farms
May 30 - Food lab
May 27 - Grad Breakfast and food security - video
https://www.ted.com/talks/josette_sheeran_ending_hunger_now?language=en#t-814500 May 26 - Lab planning, finished Food Inc (questions due Monday).
May 25 - Food Inc
May 24 - Diets and unhealthy eating patterns continued - started Food Inc.
May 19/20 - Everyone away for Prom :)
May 18 - Functional Foods presentations - Diets
https://drive.google.com/a/hdsb.ca/file/d/0B4GKdWLhQW0dejQwZVFsZ1ZWN1E/view?usp=sharing
May 17 - Food Trends - due Wednesday
May 16 - work on lifecycle questions - due on Wednesday
May 13 - Finish Lifecycle presentations - superfoods/functional foods presentations
May 12 - TTFM survey and Lifecycle presentations continued
May 11 - Functional Foods assignment - Lab 211
May 9/10 - Lifecycle Seminar Presentations
https://drive.google.com/a/hdsb.ca/folderview?id=0B4GKdWLhQW0dVDhINDlxcV93QUk&usp=sharing May 6 - Take up Nutrition test and work on assignments due on Monday
May 5 - Functional Foods Continued
May 4 - Functional Foods
May 2/3 - Lifecycle Seminar Assignments
April 29 - Food Lab (Monday is the last day to bring in items for the backpack drive)
April 28 - Town Hall
April 26/27 - Lifecycle Seminar Assignments
April 25 - Finished molecular gastronomy and moved onto lifecycle seminar assignments
April 21 - Assembly
April 20 - Food Influences, brain games episode and experiments.
April 18/19 - Hungry For Change, discussion and food influences
April 15 - Optional Food Lab
April 14 - Test
April 12/13 - Review - Test Thursday April 14
April 11 - Review - Bill Nye the Science Guy on Digestion.Tracking Questions due tomorrow and the test is on Thursday.
April 6/7 - Digestion and Food Tracking Questions
http://www.foodafactoflife.org.uk/VideoActivity.aspx?siteId=19§ionId=75&contentId=258&titleId=260 April 5 - Metabolism and Digestion
April 4 - Today we watched and discussed the following video: https://www.ted.com/talks/jamie_oliver. Food Tracking sheets are to be completed for Wednesday
April 1 - Food Lab
March 31 - Nutrient Newscast Presentations
March 30 - Planning for food lab on Friday. Started Nutrient Newscast Presentations
March 29 - Last day to work on Nutrition newscasts - Presentations tomorrow!
March 24 - Snow Day!!!! You will work more on your newscasts on Tuesday and present on Wednesday :)
March 22/23 - Today you worked on missing work and continued the Nutrient Newscast assignment
March 21 - Today we talked about nutrient recommendations and DRIs, I introduced your food tacking assignment (due on April 6) and you started the Nutrient Newscast assignment
March 11 - Food Lab
March 10 - Today we reviewed food lab expectations and you prepared for your food lab tomorrow.
March 9 - Today we finished the video on vitamins and started to talk about labelling
March 8 - Today we covered vitamins and minerals. We looked up some toxicities and deficiencies, watched an incident of vitamin A overdose and started a video on the truth about vitamins.
https://www.youtube.com/watch?v=QwIrthOGa-A
March 7 - Today we reviewed the material from Friday. Then we covered water.
March 4 - Today you will work through the following completing as much as you can - we will pick up where you leave off on Monday. The supply teacher has copies of the notes and articles if you prefer hard copies.
1. Finishing going through the fats powerpoint and taking notes - work on summarizing the information in your own words
2. Read the article on fats and highlight/take note of any new or important information. Then answer the attached questions on fats to check your understanding of the material.
3. Work your way through the proteins powerpoint and fill in the blanks on the note provided (some things are slightly out of order).
4. Read the following articles on protein and then write an opinion paragraph on whether you think protein shakes are a good idea (why or why not and what factors might influence when they are good or who they are good for)
March 3 - Today we answered questions on carbs and worked through most of the powerpoint on fats
March 2 - Today we focused on Carbohydrates
March 1 - Food Guide Presentations
Feb. 24/25/26/29 - You are working on completing the following:
1. Recipe Readiness Assignment
2. Food Guide Questions: http://www.hc-sc.gc.ca/fn-an/alt_formats/hpfb-dgpsa/pdf/food-guide-aliment/print_eatwell_bienmang-eng.pdf
3. Food Guides Assignment: here is a link with a bunch of countries' food guides - when using google chrome you can translate the pages if they do not appear in English: http://www.fao.org/ag/humannutrition/nutritioneducation/fbdg/en/
Feb. 23 - Today we finished talking about the basics of nutrition and then you read about different types of recipes and how to adapt them and use them effectively.
Feb. 22 - Today we took up the measuring and equipment worksheets that you completed last week. Then we watched a video on cooking terms from the 1950s. Then we started an introduction to Nutrition.
Feb. 19 - Today you practiced your measuring and cutting skills by making cookies and cutting up fruits and veggies.
Feb. 18 - Today you did your safety test. After that we reviewed proper measuring methods, tools and techniques.
Feb. 17 - Today we took up the Safe at Home article questions, we reviewed knife safety, watched a video about bacteria and then reviewed for your safety test tomorrow.
https://www.youtube.com/watch?v=yJ44SxiemMs
Feb. 16 - Today we finished your presentations, finished the Safe at Home Article questions, covered knife safety and did review for your safety test. Safety Test moved to Thursday.
Feb. 12 - Today you did your Food Article presentations, completed course selection, and then worked on the Safe at Home questions. Safety test on Wednesday
Feb. 11 - Today we reviewed a chart on different food borne illnesses and then you completed the bacteria matching sheet. The you worked on your article presentations. Due tomorrow.
Feb. 10 - Today we went through the safety and sanitation handout and you came up with and presented various kitchen scenarios while the rest of the class tried to identify the errors. Then you worked on the common safety errors worksheet, which will be marked and is due tomorrow. Then you started to work in groups on reading the safe at home article and answering the accompanying questions.
Feb. 9 - Today we took up the crossword from yesterday. Then we discussed what we remembered about healthy eating. Then we went through a powerpoint on food safety and you took a note.
Feb 8 - Today we went over the course outline and rules. I gave you an info sheet to fill out and return, we worked on an intro crossword, which we started to take up.
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AssignmentsJune 6-17 - Final Performance Task
May 18 - Lifecycle questions due
May 12 - Functional Foods
May 9 - Lifecycle seminar assignments
April 14 - Nutrition Test
April 12 - Food Tracking Questions Due
April 6 - Food Tracking Due
March 30 - Nutrient Newscast Presentations
March 1st - Recipe Readiness, Food Guide Questions, Food Guides Assignment
Feb. 18 - Safety Test
Feb. 12 - Presentation on Food Borne Illness Article
Food Labs
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