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Food Studies 30 Introduction All Rights Reserved Food Studies 30 i Introduction Food Studies 30 ii Introduction 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 Food Studies 30 iii Introduction 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. Food Studies 30 iv Introduction 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. Food Studies 30 v Introduction 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 Food Studies 30 vi Introduction 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 Food Studies 30 vii 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 Food Studies 30 viii Introduction Food Studies 30 ix Introduction