HFA4CU - Nutrition and Health

Welcome to Grade 12 Nutrition and Health.  

This course examines the relationships between food, energy balance, and nutritional status; the nutritional needs of individuals at different stages of life; and the role of nutrition in health and disease.  Students will evaluate nutrition-related trends and will determine how food choices can promote food security and environmental responsibility.  Students will learn about healthy eating, expand their repertoire of food-preparation techniques, and develop their social science research skills by investigating issues related to nutrition and health.

Prerequisite:  Any university or university/college preparation course in social sciences and humanities, English, or Canadian and world studies.  

IDEAS UNDERLYING THE SOCIAL SCIENCES AND HUMANITIES CURRICULUM 
Effective learning in all subjects of the social sciences and humanities curriculum depends on the development of skills and understanding in four areas: 
  • Disciplined Inquiry and Critical Literacy: Social sciences and humanities courses focus on the use of disciplined, structured inquiry to understand human beings, human behaviour, and human nature. 
  • Problem Solving: Social sciences and humanities courses require students to engage actively in solving problems confronted by individuals, families, diverse groups, institutions, and societies. 
  • Understanding of Self and Others: Students in social sciences and humanities courses are provided with rich opportunities to enhance their self-understanding and understanding of others through an examination of their personal belief systems and also of the foundations and implications of different viewpoints and lived experiences of others.
  • Local and Global Mindedness: Social sciences and humanities courses develop students’ awareness that people do not live in isolation; each person affects and is affected by his or her social, cultural, economic, and environmental context. Students examine the norms underlying different familial, societal, institutional, and cultural practices. 
Strands Covered in both HFA4C (college level) and HFA4U (university level):
    A. Research and Inquiry Skills 
    B. Nutrition and Health  
    C. Eating Patterns and Trends 
    D. Local and Global Issues 
    E. Food Preparation Skills  

This class will be a combined college and university level.  Evaluations will differ based on chosen level of college or university.  For more information, please see the specific course outline below: