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Mr. P. Emerson, Ms. C. Sun, Heritage

Food and Nutrition, Grade 10, Open

Course Code: HFN2O
Term: Winter 2015
Instructor: Mr. Emerson, Ms. Sun
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 foodpreparation skills and introduces them to the use of social science research
methods in the area of food and nutrition.
Units of Study:


Time (Hrs)

Unit 1

Nutrition, Health, and Well-Being

30/ 24 c

Unit 2

Investigation of Food Choices

30/ 24 cl

Unit 3

Food from Canadian and Global


25/ 20 cl

Unit 4

Food Preparation Skills

15/ 12 cl

Unit 5

Culminating Assignment

10/ 8 cl


Mr. P. Emerson, Ms. C. Sun, Heritage

Unit 1 Nutrition,
Health and

In this unit students will develop an understanding of the

relationship between food and their lives. Students will
apply Canadas Food Guide to Healthy Eating/Native
People's Food Guide in the planning and preparation of
meals. Students will also identify health issues requiring
dietary modification and develop knowledge of nutrition and
consumer skills essential to good health. In addition they
will examine the concept of body image and methods of
maintaining a healthy body weight and how to achieve it.

Unit 2 Investigation
of Food

In this unit, students will develop an understanding of some

of the social science research methods which will be
applied in each of the following units. Students will be able
to identify the reasons why people make the food choices
they do and explain a variety of influences on individual
food choices. Students will apply social science research
methods to an investigation of current food marketing
techniques and an illustration of career opportunities related
to food and nutrition.

Unit 3 Food From

and Global

Students investigate their own food customs and traditions

compared to those of other cultures and regions in Canada
using current social science research methods and report
their findings to the class. Preparation of foods from various
regions in Canada and other cultures illustrates the
contribution of these foods to the Canadian food heritage.
Canadian food supply/production and global food issues
are examined for their impact on food security

Unit 4 Food

This unit will be broken up into small chunks and will be

worked on for a day or two every two weeks throughout the
year. The purpose of this unit is to give students the
information needed to work in a kitchen, such as cooking
times and temperatures, tool use, understanding of recipes,
etc. They will also be performing 6 Food Labs where they
will be using these skills to create a variety of dishes.


Mr. P. Emerson, Ms. C. Sun, Heritage

Assessment and Evaluation

i) Class Participation:
Students will participate in class discussions and activities.
Students will come prepared to learn, in uniform with their binder,
agenda, and a writing utensil.
Students will arrive in class 1 minute prior to the start of class.
Students will not have excessive absences. If the absences are
unavoidable, the student will make arrangements to make up any
missed work.
Students will maintain an up-to-date agenda.
ii) Attendance:
If you are absent from class, you are expected to catch up on what you
missed and complete any relevant work. If you know in advance that you
will be absent for a test, please see your teacher before the scheduled test
date to arrange and alternate time to write it. If you are unexpectedly
absent for a valid reason on the day of a scheduled test, please let your
teacher know why. An unjustified absence for a test may result in a mark of
iii) Assignments, Investigations, and Inquiries:
Students will complete assignments, investigations and inquiries to
the best of their ability.
Students will complete assignments, investigations, and inquiries in a
timely manner.
Students are expected to be accountable for all their work and handin all evaluations and assessments in the required time frame.
Students will lose 5% for every day that an evaluation or assessment
is late.


Mr. P. Emerson, Ms. C. Sun, Heritage

iv) Summative Assessment: 30%

A final project (30%) will be assigned near the beginning of the
course and will be due close to the end of the semester.
70% of the grade will be based upon evaluations conducted
throughout the course. The methods of evaluation will include
assignments, tests, group projects, and individual projects. This
portion of the grade will reflect the students most consistent level of
achievement throughout the course, although special consideration
will be given to more recent evidence of achievement.
30% of the grade will be based upon a final evaluation on the material
covered in all of the units from the course and the students
Knowledge and

Assessment Method
Unit tests, quizzes,
Performance tasks,
Unit tests, assignments,
group work
Unit tests, quizzes,


Learning Skills:

Team Work: cooperation and responsibility

Organization: planning and process
Works Independently: tasks, responsibility, and self-direction
Initiative: asks questions and gets help when needed
Work Habits: work ethic and attention to detail

You are plagiarizing when you borrow another persons words and/or ideas
and include them in your work as your own with a failure to acknowledge
where you have taken the information from. Failure to provide a reference


Mr. P. Emerson, Ms. C. Sun, Heritage

is a form of academic dishonesty known as plagiarism and will result in a

mark of zero for the work submitted.