CLARKSON SECONDARY SCHOOL

Course Code: HFA4MO Course Name:Food and Nutrition

Prerequisite:Any university or college preparation course in social sciences and humanities, English, or Canadian and World Studies
Material Required:
Perspectives in Nutrition
TEXTBOOK REPLACEMENT: $120 / Course Description
This course examines various nutritional, psychological, social, cultural, and global factors that influence people’s food choices and customs. Students will learn about current Canadian and worldwide issues related to food, frameworks for making appropriate dietary choices, and food-preparation techniques. This course also refines students’ skills used in researching and investigating issues related to food and nutrition.
Overall Course Expectations
By the end of this course, students will:
  • use appropriate social science research methods in the investigation of issues related to personal resource management;
  • use a variety of print and electronic sources and telecommunications tools to research information effectively;
  • correctly use terminology associated with personal resource management;
  • communicate the results of their inquiries effectively.
  • identify the source of nutrients and the role they play in the maintenance of good health;
  • determine the relationship among nutrition, lifestyle, health, and disease;
  • identify examples of entrepreneurship in the food industry, and occupations related to food and nutrition sciences.
  • identify the components and foods that form the basis of various cuisines around the world;
  • identify the economic, political, and environmental factors that affect food production and supply throughout the world;
  • identify the factors that are critical to achieving and maintaining food security and eliminating hunger.
  • predict trends in the preparation of foods in the home and in the commercial sector;
  • describe noticeable trends in food-consumption patterns.
  • communicate the results of their inquiries effectively.

Learning Skills: The separate evaluation and reporting of the learning skills in the following five areas reflects their critical role in students’ achievement of the curriculum expectations. Students will be assessed continually on the following learning skills:
Works Independently / Teamwork / Organization / Work Habits/Homework / Initiative / Self-Regulation
accepts responsibility for completing tasks, follows instructions, completes assignments on time and with care, uses time effectively / works willingly and cooperatively with others, is sensitive to the needs of others, takes responsibility in sharing the work, shows respect for others ideas and opinions / organizes work, creates a plan to complete tasks, demonstrates ability to organize and manage information / puts forth consistent effort, completes homework on time and with care, uses time effectively, perseveres with complex tasks that require effort / responds to challenges and takes risks, seeks out opportunities for learning, identifies problems to solve, seeks additional information / sets own individual goals and monitors progress towards achieving them
Unit / Unit Breakdown / Summative Assessments
FOOD PREPARATION SKILLS / a. Kitchen Safety- Accident prevention Ex. Cuts, burns, scalds, fires, Emergency responses
b. Food Safety- Prevention of food borne pathogens, Preventing cross-contamination
c. Food Preparation Techniques- Kitchen tools, Recipes, Accurate measuring, Food products /
  • Food labs
  • Food Borne illness Presentation
  • Food and Kitchen Safety Test

NUTRITION AND WELLNESS / a. Nutrients- The role nutrients play in overall body health, Food labels, Nutrient retention and deficiencies
b. Food Guidelines and Regulations- Analyze food guidelines in Canada and around the world
c. Energy Balance- Body processes (Ex. Digestion, Absorption) , Maintaining a healthy body weight
d. Nutritional Status- Analyse personal nutrient intake, Nutritional status of Canadians /
  • Nutrition Concept Map
  • Personal Dietary Analysis Assignment
  • Lifestyle Disease Presentation
  • Food labs
  • Test

LIFESPAN NUTRITION / a. Lifespan Issues- Nutrient needs and food choices at different stages of lifespan
b. Nutrition and Disease- Prevention and management of illness and disease, Dietary requirements
c. Food and Nutrition Trends and Patterns- Food additives, Emerging food products, Nutrition claims /
  • Cooking Action group Assignment
  • Create a New Food Product Assignment
  • Vegetarian Meal Planning Assignment
  • Food Labs
  • Test

LOCAL AND GLOBAL ISSUES / a. Food Security-Availability/Adequacy, Poverty, Consumer food choices, Local and Global strategies
b. Food Production and Supply- Geographical/Physical/Economic Factors, Agricultural Methods
c. Environmental Sustainability- Consumer impacts, Food production technologies, Legislation/
/
  • Meals on a budget
  • ISU Topics to research to complete a persuasive essay: Genetically modified foods, organic food, fair-trade, Irradiation, Food Additives, etc

Culminating Task / World Spices and Cuisine Assignment / Each student will investigate one culture and prepare a presentation, poster board, and food product.

Assessment and evaluation in this course will be based on the provincial curriculum expectations. Students will be provided with numerous and varied opportunities to demonstrate the full extent of their achievement.

A final grade will be determined as follows:

Term Work - 70%Final Evaluation/Examination - 15% + 15% = 30%

Additional Information:
Attendance- regular attendance at school is very important for the student’ learning and
achievement of course expectations. Students areexpected to follow the school
policy regarding absence during an evaluation (in student agenda).
There will be a $25.00 enhancement fee to provide enrichment opportunities for students and to extend their learning.

Clarkson S.S. Assessment & Evaluation Policy

CHEATING:

Students are expected to demonstrate HONESTY and integrity and submit assessments that are reflective of their own work. Cheating is defined as completing an assessment in a dishonest way through improper access to the answers. Examples include, but are not limited to; using another student’s work as your own, using an unauthorized reference sheet during an assessment, receiving / sending an electronic message to another student with test questions / answers, etc.

In order to ensure that all assessments are free from cheating,

Students will:
  • review school policy with regards to academic honesty
  • submit their own work for evaluation to show evidence of skill and knowledge
  • use only teacher approved materials during an evaluation
  • demonstrate the qualities of good character and good intention (honesty, caring, respectful, responsibility,)when preparing evidence of their learning.

If a student cheats on an assessment,

Students may be:
  • required to complete an alternate evaluation under direct supervision in a timely manner
  • required to write a reflective piece which demonstrates an understanding of the character attribute of honesty.
  • assigned a mark deduction
  • referred to a vice-principal
  • assigned a zero.

Plagiarism:

Students are expected to demonstrate HONESTY and use proper citations and referencing when completing assessments.

Plagiarism is defined as the unauthorized use or close imitation of thelanguage and thoughts of another author and the representation of them as one's own original work. Examples include, but are not limited to; copying another’s project (portions or whole) and paraphrasing parts of a book or article without reference or citation.

In order to ensure that all assessments are free from plagiarism,

Students will:
  • Be required to complete a workshop in correct documentation
  • produce their own work
  • give credit through appropriate citations and referencing when quoting or paraphrasing the work of others
  • be diligent in maintaining and protecting their own work
  • seek clarification or assistance from teachers or other available resources

If an assessment is plagiarized,

Students may be:
  • required to rewrite or resubmit all or parts of the assignment
  • referred for remedial lessons on proper citation and references
  • required to do a reflection on the character attribute of honesty
  • referred to a vice-principal
  • required to sign a contract with the administration and teacher about commitment to academic honesty
  • assigned a zero.

LATE ASSIGNMENTS – assignments submitted after the due date and before the absolute deadline.

Students are expected to demonstrate RESPONSIBILITY and submit all assessments by the established due date. Students are responsible for providing evidence of their achievement of the overall course expectations within the time frame specified by the teacher and in a form approved by the teacher. There are consequences for not completing assignments for evaluation or for submitting those assignments late.

In order to ensure that all evaluations are submitted by the established due date,

Students will:
  • record due dates in personal organizers
  • consider other commitments including co-curricular activities in planning assignment completion
  • negotiate alternate due date well before due date, not last minute (a minimum of 24 hours in advance or at teachers discretion)
  • find out what they missed during absences
  • use school support systems (i.e. special education, counselors, extra help, …)

If an evaluation is submitted after the due date

Students :
  • must notify the teacher and explain why the assignment was not submitted on the due date – in grades 9 & 10 a note from a parent/guardian may be required
  • marks may be deducted for late assignments
  • may be required to complete the assignment with supervision
  • may be referred to a school based support team or a vice-principal
  • may be placed on a contract for assignment completion

MISSED ASSIGNMENTS – assignments either not submitted or submitted after the absolute deadline

Excerpt from Policy 14.

In order to ensure that all evaluations are submitted,

Students will:
  • be responsible for meeting and knowing absolute deadlines for missed assignments
  • use personal organizers to manage time and meet deadlines
  • be responsible for maintaining on- going communication with their teacher
  • take responsibility for missed work during all absences
.

If an evaluation is submitted after the absolutedeadline,

Students:
  • must notify the teacher and explainwhy the assignment was not submitted
  • students may be asked to provide a note from a parent/guardian
  • may be required to complete the assignment or an alternate assignment under supervision
  • may be referred to a school based support team or a vice-principal
  • may be placed on a contract for assignment completion
  • may be involved in an action plan to complete the required assignment within a given time frame
  • may be assigned a zero.

Course Code: HFA 4M Course Name: Food and Nutrition

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Parent/Guardian Signature Student Signature Date