Page 200 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

Grade 12, College Preparation
C3. Trends and Patterns in Food and Nutrition
THE ONTARIO CURRICULUM, GRADES 9–12 | Social Sciences and Humanities
(e.g., diabetes, HIV/AIDS) or people undergoing particular medical treatments (e.g., people undergoing chemotherapy, people taking particular pharmaceutical drugs or drug combinations)
Teacher prompt: “In what ways is diabetes management about much more than just sugar intake?”
C2.5 explain the scientific basis for particular strategies to prevent food- and nutrition- related diseases and illnesses
Teacher prompt: “What are some specific strategies to prevent food- and nutrition-related diseases and illnesses that align with the recommendations in Canada’s Food Guide?”
C2.6 plan and prepare a food item or items to meet the nutritional needs of people with a specific illness or disease
By the end of this course, students will:
C3.1 analyse new and emerging food- and nutrition-related products and services
(e.g., additives, functional foods, whole-wheat pasta, soy products, energy drinks, vitamin-enhanced drinks, local food initiatives, agri-tourism, molecular gastronomy, the slow food movement) in terms of their real or perceived benefits to Canadian consumers (e.g., health benefits, time savings, environmental benefits)
Teacher prompts: “What new foods are being marketed now, and what is the perceived need that they are addressing?” “What are the per­ ceived benefits of vitamin-enhanced water?” “What groups are the intended market for energy drinks?”
C3.2 explain why people adopt various eating patterns (e.g., vegetarian diet, slow food diet, organic diet, weight-loss program)
C3.3 describe the effects on overall health of various popular diets and food trends (e.g., low-carbohydrate diets, promotion of antioxidants and phytochemicals)
Teacher prompt: “What criteria would you use to assess whether a diet is effective and nutritionally sound?”
C3.4 explain some ways in which scientific research on nutrition and health has influenced government legislation and policy (e.g., nutri­ tion labelling requirements, trans-fat-reduction campaigns, school food and beverage policies, poli­ cies to implement daily physical activity in schools)
C3.5 plan and prepare a food item or items using an ingredient that is currently being marketed as a functional food (e.g., flax seed, high-protein pasta, blueberries, pomegranates, chia)
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