Page 168 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

Grade 11, University/College Preparation
B1. Food Choices: demonstrate an understanding of the factors that influence food choices, with reference to a variety of cultures;
B2. Food Guidelines: demonstrate an understanding of the key recommendations in Canada’s Food Guide and the food and nutrition guidelines of other countries;
B3. Culture and Food Habits: demonstrate an understanding of the influence of culture on how people obtain, prepare, serve, and consume food.
B1. Food Choices
B2. Food Guidelines
THE ONTARIO CURRICULUM, GRADES 9–12 | Social Sciences and Humanities
SPECIFIC EXPECTATIONS
By the end of this course, students will:
B1.1 explain how various factors (e.g., geography, religion, economics, culture, environment, values) influence personal and societal food choices
Teacher prompt: “How have colonization and globalization affected (increased and decreased) the variety and availability
of foods?”
B1.2 explain why specific foods are served on various special occasions in Canada and in dif­ ferent countries (e.g., national holidays, cultural and religious celebrations, weddings, harvest celebrations, family celebrations)
Teacher prompts: “How do special holiday foods help to establish ethnocultural or religious identities?” “How are foods used to contribute to the celebratory nature of special occasions?”
B1.3 describe the origins and development of food traditions and agricultural practices in a variety of cultures (e.g., the discovery of fire and its use in cooking, the “Green Revolution” and
the widespread use of fertilizers, the effects of food scarcity, advances in tools used in food production, advances in sanitation, immigration between coun­ tries), and explain how they have influenced current practices in these cultures
Teacher prompts: “What are some ways in which immigration to Canada has affected our food choices?” “Why do many countries require milk to be pasteurized? What is raw milk, and why do some people prefer raw milk over pasteurized milk?”
B1.4 plan and prepare a food item or items asso­ ciated with a special occasion of their own or another culture or country
By the end of this course, students will:
B2.1 describe key recommendations in Canada’s Food Guide (e.g., choose dark green and orange vegetables and orange fruit more often; choose lower-fat milk products)
B2.2 compare key recommendations and foods represented in various versions of Canada’s Food Guide (e.g., First Nations, Inuit, and Métis version; translated versions)
Teacher prompt: “How does the First Nations, Inuit, and Métis version of Canada’s Food Guide reflect the rural traditions of these groups?”
B. CULTURE,FOODS,ANDFOOD PRACTICES
OVERALL EXPECTATIONS
By the end of this course, students will:
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