Page 211 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

D. THEFOODCONSUMER OVERALL EXPECTATIONS
By the end of this course, students will:
D1. FoodShopping:demonstrateanunderstandingofefficientandeconomicalpurchasingstrategies that ensure food safety and quality;
D2. ResponsibleConsumerism:demonstrateanunderstandingofpracticesrelatedtoresponsible consumerism;
D3. ConsumerLiteracyandNumeracy:demonstratetheliteracyandnumeracyskillsneededtoget good value for their food dollar;
D4. EatingOut:demonstrateanunderstandingofetiquetteandlogisticsrelatedtoeatingout.
SPECIFIC EXPECTATIONS
D1. Food Shopping
By the end of this course, students will:
D1.1 identify various places where food can be obtained (e.g., grocery store, farmers’ market, culture- specific food market, bulk food store, restaurants, school cafeteria, take-out, delicatessen, the wild [for game, fish, wild fruits, and edible plants], community garden, community kitchen, food bank)
D1.2 identify strategies that contribute to efficiency and economy in food purchasing (e.g., determin­ ing needs, making a list, planning menus, making and sticking to a budget, not shopping when hungry, avoiding impulse buying)
Teacher prompt: “How can people purchase food economically and efficiently even if they do not own a car?”
D1.3 describe strategies they can use to reduce food costs (e.g., reading flyers, clipping coupons, purchasing generic brands, buying in bulk)
Teacher prompts: “When might it be economical to use prepared foods rather than home-cooked foods?” “In which situations could flyers and coupons contribute to increased food costs?”
D1.4 describe shopping practices they can use to ensure food quality and safety (e.g., assessing ripeness, avoiding dented cans, checking “best-before” dates, buying fresh vegetables and fruits in season)
D1.5 identify proper methods for storing perish­ able and non perishable foods (e.g., refrigeration, freezing, drying, canning)
D2. Responsible Consumerism
By the end of this course, students will:
D2.1 describe environmentally responsible ways of acquiring food (e.g., buying locally, bartering or exchanging, growing their own vegetables)
Teacher prompt: “How does buying locally grown produce help the environment?”
D2.2 describe some environmentally responsible food-preparation practices (e.g., using energy- efficient appliances; filling the freezer to the recom­ mended level; using fewer pots in cooking; using a microwave oven rather than a conventional oven to cook a small amount of food; using as many parts of an item of food as possible; planning meals to avoid overshopping, eating out, or food waste)
D2.3 describe strategies they can use at home to reduce food waste and excess packaging (e.g., separating out recyclable materials, vermi­ composting, using reusable fabric shopping bags, buying in bulk, refusing excess packaging)
Teacher prompt: “What are some environmen­ tally responsible ways of dealing with food waste and packaging?”
THE FOOD CONSUMER
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