WCI Course Outline 2013-2014:HFA 4C - Nutrition and Health

Teacher(s):Mr. J. Cressman (519-884-9590 ext. 4555)

Course Website:

Mr. D. Nelson (519-884-9590 ext. 4433)

Course Website:

Course Description:

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.

Course Content Outline:

*approximate timelines*

Unit 1 / Introduction and Safety / 8 weeks (3 labs)
Unit 2 / Nutrition and Health / 7 weeks (3 labs)
Unit 3 / Eating Patterns and Trends / 8 weeks (4 labs)
Unit 4 / Local and Global Issues / 5 weeks (2 labs)
Summative / 5 weeks

Note: Research/Inquiry SkillsandFood-Preparation Skills will be integrated throughout the course.

*All students are responsible for ensuring that they come to class prepared and work safely in the kitchens.

*All students must submit a complete, signed allergy alert form before participation in food labs.

Assessment and Evaluation:

The HFA 4UI course will be evaluated based on term work worth 70% of your final report grade and the components of the final evaluation are worth 30% of your final grade.

Essential Course Components:

Lab Application / 20% / 70%
Tests and Major Assignments / Unit 1 Test / 10 %
Unit 2 Test / 5 %
Unit 2 Assignment – Nutrient Intake Comparison / 5 %
Unit 3 ISU – Trends & Patterns in Eating / 10 %
Unit 3 Bellringer / 5 %
Unit 4 Test / 5 %
Unit 4 Assignment – Food Security & Supply / 5 %
Article Analysis / 5 %
Summative Evaluation / 30%

Learning Skills:

The development of learning skills and work habits is an integral part of a student’s learning. The achievement of these skills is officially reported on the Provincial Report Card. The evaluation of learning skills and work habits is reported as follows:

Essential Skills or “Big Ideas” in this course:

To be successful in this course, you MUST be able to demonstrate all of the following skills: [Ontario Curriculum (2013). Social Sciences and Humanities - Revised. Nutrition and Health, 181-191.]

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.
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.
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.
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.
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.

Guidelines for Late and Missed Assignments

At WCI, it is the expectation that students will submit all required work by the assigned due date as evidence of their learning. Students who fail to meet a due date for an essential course component will be subject to the completion policy found in the student planner. Failure to submit this work, despite these interventions, will be recorded as incomplete and may result in a loss of credit.

* Please do your best to communicate when things happen (I will understand). Please tell me in advance, if possible, and do your best to make arrangements for appointments, extra-curricular activities, vacation, etc.

Cheating / Plagiarism Policy

At WCI, it is the expectation that students will submit their own original work for the purpose of demonstrating their learning. In the event that cheating orplagiarism occurs, the following consequences may be implemented, in consultation with administration, depending of the situation:

• The student may be required to redo all or part of the assignment or assessment.

• The student may be required to complete an alternate assignment of assessment.

• The student’s work may be treated as a missed assignment.

• There may be other consequences that are determined to be appropriate, including disciplinary consequences as outlined in the Cheating / Plagiarism section of the student planner.

Food Allergies and Considerations

HFA 4U/4C

Dear Parents and Guardians:

It is extremely important to discover if any student has a food allergy or intolerance and the degree of reaction to those foods. Care must be taken to ensure the kitchen does not pose a threat to a student with food allergies. This information needs to be shared with the other teachers using the kitchens and with the main office.

Consideration must also be given to students who, for religious, cultural or ethical reasons, do not eat particular foods.

Please fill out the following table with any food allergies or considerations for your son/daughter and return it signed.

We look forward to an exciting year of learning and cooking. If you have any concerns feel free to contact us at the school.

Sincerely,

Mr. J. Cressman

Mr. D. Nelson

Please print clearly when filling out the following information:

Food / Reason / Degree of Reaction / Treatment

Name of Student: ______

Name of Parent/Guardian: ______

Emergency contact phone numbers / Home:
Work:
Cell:
Alternative emergency contact phone: / Home:
Work:
Cell:

Parent/Guardian Signature: ______

Alternative emergency contact name: ______