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FOD1080 Food & Nutrition Basics

Introductory · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students learn about leader nutrients, what foods they are found in, how such foods affect performance and future health as they participate in healthy food preparation.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal or commercial food preparation facility.

Outcomes The student will:

  • 1 identify and explain the interrelationships among food choices, nutrients and wellness

    • 1.1 identify sources and explain functions of the leader nutrients, including:

      • 1.1.1 water

      • 1.1.2 carbohydrates; e.g., sugar, starch, cellulose

      • 1.1.3 proteins

      • 1.1.4 fats

      • 1.1.5 fat-soluble vitamins

      • 1.1.6 water-soluble vitamins

      • 1.1.7 minerals

    • 1.2 explain the effects of cooking and processing of leader nutrients

    • 1.3 describe the relationship of food choices with:

      • 1.3.1 wellness

      • 1.3.2 illness; e.g., heart disease, cancers, diabetes, obesity, eating disorders

  • 2 describe the importance of health issues and eating habits

    • 2.1 apply healthy food choices in relation to Eating Well with Canada’s Food Guide

    • 2.2 determine individual dietary requirements

    • 2.3 create a personal dietary analysis

    • 2.4 recognize alternative and culturally diverse menus

    • 2.5 identify correct serving sizes

    • 2.6 provide examples of healthy snacks and how they relate to the food groups

    • 2.7 design and analyze a balanced meal in relation to:

      • 2.7.1 food groups

      • 2.7.2 leader nutrients

  • 3 interpret nutrition information

    • 3.1 analyze reliable and unreliable nutrition information

    • 3.2 examine and interpret information on food labels or other sources

  • 4 demonstrate knowledge and skills in the planning, preparing and evaluating of nutritious foods

    • 4.1 prepare, compare and/or analyze a minimum of five recipes that emphasize:

      • 4.1.1 the four food groups and related nutrients

      • 4.1.2 a modified recipe; e.g., fibre content, fat content, type of fat, sugar content

      • 4.1.3 use in a meal

    • 4.2 complete a nutritional analysis of one prepared recipe

  • 5 identify and demonstrate safe and sanitary practices

    • 5.1 maintain a clean, sanitary, safe work area

    • 5.2 apply universal precautions related to:

      • 5.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves

      • 5.2.2 hand-washing techniques

      • 5.2.3 infectious diseases

      • 5.2.4 blood-borne pathogens

      • 5.2.5 bacteria, viruses, molds

      • 5.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards

    • 5.3 use all materials, products and implements appropriately

    • 5.4 clean, sanitize and store materials, products and implements correctly

    • 5.5 dispose of waste materials in an environmentally safe manner

  • 6 demonstrate basic competencies

    • 6.1 demonstrate fundamental skills to:

      • 6.1.1 communicate

      • 6.1.2 manage information

      • 6.1.3 use numbers

      • 6.1.4 think and solve problems

    • 6.2 demonstrate personal management skills to:

      • 6.2.1 demonstrate positive attitudes and behaviours

      • 6.2.2 be responsible

      • 6.2.3 be adaptable

      • 6.2.4 learn continuously

      • 6.2.5 work safely

    • 6.3 demonstrate teamwork skills to:

      • 6.3.1 work with others

      • 6.3.2 participate in projects and tasks

  • 7 make personal connections to the cluster content and processes to inform possible pathway choices

    • 7.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences

    • 7.2 create a connection between a personal inventory and occupational choices

Program of Studies 2010. Source document, © Alberta Education.