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FOD3010 Food For Life Stages

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

Description
Students describe how food and nutrition needs change over various life stages, and demonstrate how to meet the challenges of each stage and the adapting of foods to satisfy all ages.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal or commercial food preparation facility.

Outcomes The student will:

  • 1 describe the role food plays in the development, enhancement and maintenance of wellness through various life stages

    • 1.1 apply basic nutrition concepts in the analysis of food needs at various stages of life, including:

      • 1.1.1 prenatal development

      • 1.1.2 infants

      • 1.1.3 toddlers

      • 1.1.4 children

      • 1.1.5 adolescents

      • 1.1.6 adults

      • 1.1.7 seniors

    • 1.2 appraise the nutritional adequacy of individual foods, meals and eating patterns at various stages of life

    • 1.3 describe barriers to adequate nutrition at various stages of life and formulate plans to improve the nutritional status of individuals

    • 1.4 outline methods to maintain and enhance wellness through food at various stages of life

  • 2 plan and evaluate foods for the enhancement of wellness through life stages

    • 2.1 research and evaluate community nutrition programs (e.g., community kitchens, Meals on Wheels, Nutrition at School programs, Canadian Diabetic Association, health units, community nutritionist, public health nurse, day cares and preschools, senior citizen complexes, nursing homes), considering:

      • 2.1.1 target group

      • 2.1.2 program rationale

      • 2.1.3 delivery strategies

      • 2.1.4 program effectiveness

  • 3 demonstrate knowledge and skills in planning, preparing and evaluating foods for wellness at various stages of life

    • 3.1 plan, prepare, present and evaluate foods for various stages of life considering a minimum of two of the following scenarios:

      • 3.1.1 adapting a family meal to incorporate the preparation of baby food

      • 3.1.2 adapting foods, food patterns and food preparation techniques to meet particular needs of individuals; e.g., toddlers, children, seniors

      • 3.1.3 accommodating individuals with physical challenges; e.g., homebound, mobility, dexterity, vision, dentures

      • 3.1.4 accommodating individuals with special dietary needs; e.g., allergies, pregnant or breastfeeding woman, colitis, diabetes, weight loss

      • 3.1.5 changes in lifestyle; e.g., new baby, cooking for one

  • 4 identify and demonstrate safe and sanitary practices

    • 4.1 maintain a clean, sanitary, safe work area

    • 4.2 apply universal precautions related to:

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

      • 4.2.2 hand-washing techniques

      • 4.2.3 infectious diseases

      • 4.2.4 blood-borne pathogens

      • 4.2.5 bacteria, viruses, molds

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

    • 4.3 use all materials, products and implements appropriately

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

    • 4.5 dispose of waste materials in an environmentally safe manner

  • 5 demonstrate basic competencies

    • 5.1 demonstrate fundamental skills to:

      • 5.1.1 communicate

      • 5.1.2 manage information

      • 5.1.3 use numbers

      • 5.1.4 think and solve problems

    • 5.2 demonstrate personal management skills to:

      • 5.2.1 demonstrate positive attitudes and behaviours

      • 5.2.2 be responsible

      • 5.2.3 be adaptable

      • 5.2.4 learn continuously

      • 5.2.5 work safely

    • 5.3 demonstrate teamwork skills to:

      • 5.3.1 work with others

      • 5.3.2 participate in projects and tasks

  • 6 create a transitional strategy to accommodate personal changes and build personal values

    • 6.1 identify short-term and long-term goals

    • 6.2 identify steps to achieve goals

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