Page 235 - The Ontario Curriculum, Grades 11 and 12: Science, 2008 (revised)

d2.5 conduct titrations to determine the effects of various antacids on hydrochloric acid [PR, AI]
d2.6 plan and conduct an inquiry to determine the nutrient or energy content in selected food samples (e.g., hamburger, bread) [IP, PR, AI]
D. Understanding Basic Concepts
By the end of this course, students will:
d3.1 describe the basic chemical components of proteins, carbohydrates, fats and lipids, and vitamins and minerals, and explain their func- tions in the body
d3.2 explain how laboratory methods are used to determine the relative energy content of food (e.g., use of a calorimeter)
d3.3 describe requirements for a balanced diet based on the biochemical and energy needs of the average body, and explain how these requirements might vary among people with different lifestyles (e.g., young children, the elderly, a person with diabetes, an athlete)
d3.4 describe the structure and function of the components of the digestive system (e.g., mouth, tongue, epiglottis, esophagus, stomach, intestines, liver, gall bladder, pancreas, appen- dix, rectum, anus, salivary glands, saliva, bile) with respect to physical and chemical digestion
d3.5 describe optimum conditions for the effective functioning of some digestive enzymes found within the human body (e.g., amylase, pepsin)
NUTRITIONAL SCIENCE
2
Science
SNC4M