
HFN1O - Food and Nutrition
This course focuses on guidelines for making nutritious food choices. Students will investigate factors that influence food choices, including beliefs, attitudes, current trends, traditional eating patterns, food-marketing strategies, and individual needs. Students will also explore the environmental impact of a variety of food choices at the local and global level. The course provides students with opportunities to develop food-preparation skills and introduces them to the use of social science research methods in the area of food and nutrition.
Department
Social Sciences and Humanity
Development Date
2013
Course Title
Food and Nutrition
Grade
09
Ministry Course Code
HFN1O
Prerequisite
None
Course Developer
The Educators Academy
Revision Date
2025
Course Reviser
The Educators Academy
Course Type
Open
Credit Value
01
Ministry Curriculum Policy Document
The Ontario Curriculum, Grades 9 and 10, 2013 (Revised)
Overall Curriculum Expectations
- Researching and Inquiry Skills
- Nutrition and Health
- Food Choices
- Local and Global Foods
- Food-Preparation Skills
- i. Exploring: explore topics related to food and nutrition, and formulate questions to guide their research.
- ii. Investigating: create research plans, and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods.
- iii. Processing information: assess, record, analyse, and synthesize information gathered through research and inquiry.
- iv. Communicating and reflecting: communicate the results of their research and inquiry clearly and effectively, and reflect on and evaluate their research, inquiry and communication skills.
- i. Canada’s Food Guide: demonstrate an understanding of the nutritional and health recommendations in Canada’s Food Guide.
- ii. Eating Patterns: demonstrate an understanding of eating patterns that contribute to optimal physical health.
- iii. Body Image and Attitudes about Food: demonstrate an understanding of factors that contribute to a positive body image and healthy attitudes about food.
- i. Food Needs: demonstrate an understanding of factors affecting people’s food needs and of ways of meeting those needs.
- ii. Influences on Food Choices: demonstrate an understanding of various factors that influence food choices.
- iii. Media, Advertising, and Food: demonstrate an understanding of how media and advertising messages affect food choices.
- i. Availability of Food: demonstrate an understanding of where various foods are produced.
- ii. Food and Environmental Responsibility: demonstrate an understanding of how various food-purchasing choices and food-preparation practices affect the environment.
- iii. Food Security: demonstrate an understanding of issues related to food security.
- i. Kitchen Safety: demonstrate an understanding of practices that ensure or enhance kitchen safety.
- ii. Food Safety: demonstrate an understanding of practices that ensure or enhance food safety.
- iii. Food Preparation: demonstrate skills needed in food preparation.
- iv. Kitchen Literacy and Numeracy: demonstrate the literacy and numeracy skills required in food preparation.
Unit Outline
Units
Titles
Approx. Time
1
Food Choices and Influences
23 Hours
2
Health and Well-being
21 Hours
3
Production and Consumerism in Canada
22 Hours
4
Canadian Heritage and Global Connections
22 Hours
5
Course Culminating Activity
20 Hours
6
Exam
2 Hours
Total
110 Hours
Unit Description
- Unit 1: Food Choices and Influences (23 Hours)
- Unit 2: Health and Well-being (21 Hours)
- Unit 3: Production and Consumerism in Canada (22 Hours)
- Unit 4: Canadian Heritage and Global Connections (22 Hours)
- Unit 5: Course Culminating Activity (20 Hours)
Unit 1: Food Choices and Influences (23 Hours)
Students create a pamphlet to inform/promote healthy foods and eating habits among specific groups (diabetics, hypertension etc). It would be in the form of individual presentation.Unit 2: Health and Well-being (21 Hours)
Students make collage of healthy vs unhealthy body images and food items with a supporting rationale explaining choices. Students will also do a Media/Print Comparison.
Unit 3: Production and Consumerism in Canada (22 Hours)
Using a RAFT board, students market a food item based on techniques and information learned in this unit. This would be a good example of Marketing Product.Unit 4: Canadian Heritage and Global Connections (22 Hours)
In this unit, students will work both on Group Assignment and Newspaper Article. Students select a popular recipe in a specific region in Canada. They create a written reflection and explain how the recipe connects to Canadian heritage as well as produce the product. For newspaper article, Students read Watermelons exploded in Chinese Farms and write a report on the issues and suggestions.Unit 5: Course Culminating Activity (20 Hours)
In this unit, students will perform and do a written work related to any activity assigned at the end of the course.Program Considerations
- Assessment and Evaluation
- Teaching & Learning Strategies
Assessemnt & Evaluation
The primary purpose of assessment and evaluation is to improve student learning. Information gathered through assessment helps teachers to determine students’ strengths and weaknesses in their achievement of the curriculum expectations in each course. This information also serves to guide teachers in adapting curriculum and instructional approaches to students’ needs and in assessing the overall effectiveness of programs and classroom practices.
For assessment and evaluation, we follow the Ministry of Education's Growing Success document, and by doing so will benefit the students both in the present and future. We designed assessments in such a way as to make it possible to gather and show evidence of learning in a variety of ways to gradually release responsibility to the students, and to give multiple and varied opportunities to reflect on learning and receive detailed feedback.
Assessment and evaluation will be based on the provincial curriculum expectations and the achievement levels outlined in this document. Growing Success articulates the vision the Ministry has for the purpose and structure of assessment and evaluation techniques.
In order to ensure that assessment and evaluation are valid and reliable and that they lead to the improvement of students’ learning, The Educators Academy’s assessment and evaluation strategies focus on:
- i. Address both what students learn and how well they learn.
- ii. Are varied in nature, administered over a period of time, and designed to provide opportunities for students to demonstrate the full range of their learning.
- iii. Are appropriate for the learning activities used, the purposes of instruction, and the needs and experiences of the students.
- iv. Are fair to all students.
- v. Accommodate students with special education needs, consistent with the strategies outlined in their Individual Education Plan and those who are learning the language of instruction (English or French).
- vi. Ensure that each student is given clear directions for improvement.
- vii. Promote students’ ability to assess their own learning and to set specific goals.
- viii. Include the use of samples of students’ work that provide evidence of their achievement.
- ix. Are communicated clearly to students and parents at the beginning of the school year and at other appropriate points (Parent Teacher Nights) throughout the school year.
The overall expectations are broad in nature, and the specific expectations define the particular content or scope of the knowledge and skills referred to in the overall expectations. Our teachers use their professional judgment to determine which specific expectations should be used to evaluate achievement of the overall expectations, and which ones will be covered in instruction and assessment (e.g., through direct observation) but not necessarily evaluated.
The assessment and evaluation strategy include diagnostic, formative and summative within the course and within each unit.
Assessment Strands:
The Educators Academy will ensure that student work is assessed and/or evaluated in a balanced manner with respect to the four categories, and that achievement of particular expectations is considered within the appropriate categories.
The purpose of the achievement chart is to:
- provide a common framework that encompasses the curriculum expectations for all courses outlined in this document;
- guide the development of quality assessment tasks and tools (including rubrics);
- help teachers to plan instruction for learning;
- assist teachers in providing meaningful feedback to students;
- provide various categories and criteria with which to assess and evaluate student learning.
Evaluation and Reporting of Students' Achievements by Report Cards
Student achievement is communicated formally to students and parents by means of the Provincial Report Card. The report card provides a record of the student's achievement of the curriculum expectations in every course, at particular points in the school year or semester, in the form of a percentage grade. Report cards are issued upon completion of the course. Each report card will focus on related aspects of student achievement. The percentage grade will represent the quality of the student's overall achievement of the expectations for the course and will reflect the corresponding level of achievement. The Educators Academy will record a final grade for every course, and a credit is granted for the course in which the student's grade is 50% or higher.
- Seventy per cent of the grade will be based on evaluations conducted throughout the course. This portion of the grade should reflect the student's most consistent level of achievement throughout the course, although special consideration should be given to more recent evidence of achievement.
- Thirty per cent of the grade will be based on a final evaluation in the form of an examination, performance, essay, and/or other method of evaluation suitable to the course content and administered towards the end of the course.
Final Assessment and Evaluation = 100%
The teacher will also provide written comments concerning the student's strengths, areas for improvement, and next steps (E–Excellent, G–Good, S–Satisfactory, N–Needs Improvement). The report card will indicate whether an OSSD credit has been earned or not. Upon completion of a course, The Educators Academy will send a copy of the report card back to the student's home school where the course will be added to the ongoing list of courses on the student's Ontario Student Transcript. The report card will also be sent to the student's home address for parents' communication.
Teaching & Learning Strategies
An understanding of students’ strengths and needs, as well as of their backgrounds and life experiences, can help the Educators Academy teachers plan effective instruction and assessment. The Educators Academy teachers continually build their awareness of students’ learning strengths and needs by observing and assessing their readiness to learn, their interests, and their learning styles and preferences. As teachers develop and deepen their understanding of individual students, they can respond more effectively to the students’ needs by differentiating instructional approaches – adjusting the method or pace of instruction, using different types of resources, allowing a wider choice of topics, even adjusting the learning environment, if appropriate, to suit the way their students learn and how they are best able to demonstrate their learning. Unless students have an Individual Education Plan with modified curriculum expectations, what they learn continues to be guided by the curriculum expectations and remains the same for all students.
In order to ensure that assessment and evaluation are valid and reliable, and lead to improvement of student learning, The Educators Academy teachers will use a variety of the following strategies to assess student learning and to provide them with feedback:
- i. Safety Awareness (Kitchen Safety, Food Safety, Accident Prevention).
- ii. Technological Literacy (Internet Research, PowerPoint Presentations, use of Appliances).
- iii. Career Exploration (Culinary, Nutrition, Dietetics, Food Science, Product Development).
- iv. Cooperative Learning (Group Food Labs, Oral Presentations, Demonstrations).
- v. Note-Taking Skills (Organizers, Lab Reports, Research Notes).
- vi. Media Analysis (Videos, Magazines, Advertisements, Product Packaging).
- vii. Numeracy (Measurements, Recipe Conversions, Temperatures).
- viii. Connecting Ideas and Concepts (Mind Mapping, Time Planning Charts).
- ix. Authentic Tasks (Menu Planning, Food Budgeting, Food Preparation).
- x. Environmental Awareness (Local Food Supply, Organic Foods, Agricultural Issues, Household Product Safety & Disposal).
- xi. Global Understanding (Culture, Religion, Food Customs, Hunger, Food Security).