Nutrition and Health University Preparation (HFA4U) Grade 12

This course furthers students’ understanding of the processes that occur in biological systems. Students will study theory and conduct investigations in the areas of biodiversity; evolution; genetic processes; the structure and function of animals; and the anatomy, growth, and function of plants. The course focuses on the theoretical aspects of the topics under study, and helps students refine skills related to scientific investigation.

$990.00

SKU: HFA4U-1 Category: Tags: , ,

Overall Curriculum Expectations

By the end of this course the student will:

A. RESEARCH AND INQUIRY SKILLS

A. RESEARCH AND INQUIRY SKILLS
A1. Exploring: explore topics related to nutrition and health, 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. Nutrients: demonstrate an understanding of nutrients and their connection to physical health;
B2. Food Guides: demonstrate an understanding of Canada’s Food Guide and its role in promoting physical health;
B3. Energy Balance: demonstrate an understanding of the physical processes involved in maintaining energy balance;
B4. Nutritional Status: demonstrate an understanding of their nutrient intake and of factors that affect the nutritional status of individuals and groups.

C. EATING PATTERNS AND TRENDS
C1. Nutrition throughout the Lifespan: demonstrate an understanding of food- and nutrition-related issues at different stages in the lifespan;
C2. Nutrition and Disease: demonstrate an understanding of the relationships between nutrition, health, and disease;
C3. Trends and Patterns in Food and Nutrition: demonstrate an understanding of current Canadian trends and patterns in nutritional guidelines and in food production and consumption.

D. LOCAL AND GLOBAL ISSUES
D1. Food Security: demonstrate an understanding of various factors involved in achieving and
maintaining food security;
D2. Food Production and Supply: demonstrate an understanding of various factors that affect food
production and supply;
D3. Food Production and the Environment: demonstrate an understanding of the impact of food
production on the environment.

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.

Course Details

Course Code HFA4U)
Course Type Academic
Format University Preparation
Prerequisite Any university or university/college preparation course in social sciences and humanities,
English, or Canadian and world studies
Tuition Fee 650 – 1300
Department Social Sciences and Humanities
Course Title Nutrition and Health, University Preparation
Grade Grade 12
Credit Value 1.0

Outline of Course Content

Unit Title Time
1 Food Preparation 24 hours
2 Nutrition 24 hours
3 Digestion 20 hours
4 Sustainability 32 hours
5 Culminating Assignment(s) 10 Hours
  Total 110 hours

Course Details

Course Code HFA4U
Course Type Academic
Format University Preparation
Prerequisite Any university or university/college preparation course in social sciences and humanities,
English, or Canadian and world studies
Tuition Fee 650 – 1300
Department Social Sciences and Humanities
Course Title Nutrition and Health, Grade, University Preparation
Grade Grade 12
Credit Value 1.0

Overall Curriculum Expectations

By the end of this course the student will:

A. RESEARCH AND INQUIRY SKILLS
A1. Exploring: explore topics related to nutrition and health, 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. Nutrients: demonstrate an understanding of nutrients and their connection to physical health;
B2. Food Guides: demonstrate an understanding of Canada’s Food Guide and its role in promoting physical health;
B3. Energy Balance: demonstrate an understanding of the physical processes involved in maintaining energy balance;
B4. Nutritional Status: demonstrate an understanding of their nutrient intake and of factors that affect the nutritional status of individuals and groups.
C. EATING PATTERNS AND TRENDS
C1. Nutrition throughout the Lifespan: demonstrate an understanding of food- and nutrition-related issues at different stages in the lifespan;
C2. Nutrition and Disease: demonstrate an understanding of the relationships between nutrition, health, and disease;
C3. Trends and Patterns in Food and Nutrition: demonstrate an understanding of current Canadian trends and patterns in nutritional guidelines and in food production and consumption.

D. LOCAL AND GLOBAL ISSUES
D1. Food Security: demonstrate an understanding of various factors involved in achieving and
maintaining food security;
D2. Food Production and Supply: demonstrate an understanding of various factors that affect food
production and supply;
D3. Food Production and the Environment: demonstrate an understanding of the impact of food
production on the environment.
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.

Outline of Course Content

Unit Title Time
1 Diversity of Living Things 22 hours
2 Evolution 22 hours
3 Genetic Processes 22 hours
4 Animals: Structure and Function 21 hours
5 Plants: Anatomy, Growth and Function 21 Hours
  Final Examination 2 hours
  Total 110 hours

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