Download Unit Five: Make Mine Quick And Healthy

Food Studies 30
Introduction
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Food Studies 30
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Introduction
Food Studies 30
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Welcome To Food Studies 30
Food is essential for life. For some people the quest for food is a daily struggle for
survival. For other people, food is plentiful, and their challenge is to select nutritious
food from a multitude of food options.
Food Studies 30 is a celebration of the health, social, and cultural benefits of food,
while reminding us of our obligation to use food resources safely and wisely, and to
share them with others less fortunate than ourselves.
The information and activities in the course provide you with the opportunity to
explore your individual food habits and those of your family in relation to nutritional,
cultural, psychological, and social factors. The learn/do, instruction/activity approach
used throughout the course will help you to apply your learning in practical and
positive ways in your life.
The following outline gives you a snapshot of the units in the course.
Food Studies 30
Unit One
The Canadian Food Mosaic
Unit Two
Eating Well With Canada’s Food Guide
Unit Three
The Science Of Nutrition
Unit Four
Protein Foods
Unit Five
Make Mine Quick And Healthy
Unit Six
Keep It Cold
Unit Seven
International Cuisine
Unit Eight
Food Preservation And Food Additives
Unit Nine
Current Food Issues
Unit Ten
Food Through The Life Cycle And Food-Related Careers
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Organization Of The Units And The Course
Although each unit in this course deals with different topics, engages you in
different learning activities, and uses a variety of different assessment and
evaluation strategies, there are some common elements that every unit contains.
These common elements are listed and described below.
 Concept Web
A concept web is provided at the beginning of
each unit of study. The web outlines the major
concepts that are covered in the unit. By
reviewing these concepts at the start of a unit,
you get a clear idea of the topics you are learning
about in a unit. At the end of a unit that same
concept web can be used as a checklist or
reminder of lesson topics enabling you to review
what you have learned about them. The concept
web also helps to identify areas of importance for
study purposes.
 Unit Overview
The unit overview addresses three basic questions.
The major content topics (What?) and activities
(How?) are outlined. As well, the unit overview makes
connections between the theory you learn and the
practical application and relevance of your learning to
issues and problems in your daily life (Why?).
 Instructional Materials And Activities
This section of the unit provides you with information
and resource materials. It guides you through a
progression of activities designed to help you achieve
the unit objectives.
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 Assignments
Some assignments include activities done in the instructional
part of the unit. Each assignment uses a variety of question
types and activities to assess and evaluate your learning.
These same types of questions will be used on your final
exam. Evaluated assignments are teaching tools. Note the
comments and corrections your teacher makes on each
marked assignment. Use teacher feedback to make
improvements in future assignments that you complete.
Resources
Food Studies 30 requires you to use a variety of resources for researching and
discovering answers to many of the activities in the course.
Several of the instructional Units have lists of suggested websites that a student
may explore. These are not the only resources; students are encouraged to use
books, brochures, articles, professionals in the field, and so on. However, the
students do need to evaluate the reliability of their resources as there is so much
questionable health and nutrition and wellness information, particularly on the
Internet.
Policies And Procedures
Submit assignments regularly and take pride in your work. It takes time to
do quality work and to assimilate what you learn. Take time to absorb and reflect
upon the concepts that are discussed in each unit of the course and to complete the
activities.
If you require assistance with your course work or clarification, please contact your
teacher.
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Table Of Contents
Unit One: The Canadian Food Mosaic
Unit One Concept Web
Unit Overview
Cultural Influences On Canadian Cuisine
Historical Influences On Canadian Culture And Cuisine
Religious Influences On Food Patterns
Geography And The Canadian Food Mosaic
Lifestyle Changes And Related Changes In Food Patterns
Unit Summary
Unit Two: Eating Well With Canada’s Food Guide
Unit Two Concept Web
Unit Overview
Making Healthy Food Choices
Characteristics of Healthy Eating
Nutrition Requirements
Balancing Nutrition With Energy
Maintaining A Healthy Weight
Nutrition Information
Meal Management
Unit Summary
Unit Three: The Science Of Nutrition
Unit Three Concept Web
Unit Overview
Essential Nutrients
Carbohydrates
Fats
Proteins
Water
Vitamins And Minerals
Unit Summary
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Unit Four: Protein Foods
Unit Four Concept Web
Unit Overview
Sources Of Protein
Protein And Healthy Eating
Making Protein Choices
Storage
Principles Of Cooking Meat
Preparing And Cooking Pulses
Unit Summary
Unit Five: Make Mine Quick And Healthy
Unit Five Concept Web
Unit Overview
Quick And Nutritious Food Selection Suggestions
Planning Suggestions For Quick And Nutritious Meals
Using Timesaving Appliances And Equipment
Eating Out
Unit Summary
Unit Six: Keep It Cold
Unit Six Concept Web
Unit Overview
Reasons For Safe Foodhandling
How Food Becomes Unsafe
Keeping Food Safe
Being Informed Of Unsafe Food
Unit Summary
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Introduction
Unit Seven: International Cuisine
Unit Seven Concept Web
Unit Overview
Regional Differences In Food Practices
Unit Summary
Unit Eight: Food Preservation And Food Additives
Unit Eight Concept Web
Unit Overview
Basic Food Preservation
Home Food Preservation
Food Additives
Food Preservation Issues
Unit Summary
Unit Nine: Current Food Issues
Unit Nine Concept Web
Unit Overview
Food: A Historical And Global Perspective
Agriculture In Saskatchewan
Meeting The Food And Nutrition Needs Of People In Your Community
Food Biotechnology
The Five Rs Of Environmental Protection
Unit Summary
Unit Ten: Food Through The Life Cycle And Food-Related
Careers
Unit Ten Concept Web
Unit Overview
Food From Conception To Old Age
Careers In The Food Industry
Unit Summary
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