Nutrition and Health University Preparation (HFA4U)
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
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 |
