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
This unit will explore the intricacies of nutrition. The unit covers the fundamental concepts and the scrutiny of Canada’s food guide, nutrient deficiencies, international food guides, practical nutritional planning, and the evolution of Canada’s food guide. Students will gain insights into nutrition, honing both theoretical understanding and practical skills for informed and health-conscious decision-making.
This unit will explore nutrition across life stages, from infancy to senior years, covering ethical considerations, effective nutritional planning, and the relationship between nutrition, health, and disease. Students will learn to apply their knowledge to create nutritional plans for different life stages and health conditions and equip themselves with insights for informed and ethical dietary choices.
In this unit, students will explore global food issues, covering fundamental concepts like food security, factors influencing food production, and the impact of agricultural trends and technology, and delve into the intricate connection between environmental protection, consumer choices, and food production.
The unit also emphasizes the consequences of consumer choices, analyzes the influence of various agricultural technologies and trends, and discusses the Environmental Protection Act law’s impact on food supply, aiming to equip students with a solid understanding of global food challenges and encourage thoughtful actions to address them.
The unit will delve into practical food preparation and safety skills, covering lessons on kitchen safety, information source evaluation, principles of food safety, safe food handling, selecting tools and ingredients, culinary techniques, time management, and precision in nutrition and food safety. Students will get essential knowledge for their well-being, and culinary careers, emphasizing safety, organization, and precision in meal preparation.
The unit will emphasize the critical importance of personal dietary analysis and delve into the connections between dietary practices and health conditions like allergies, diabetes, and cardiovascular diseases. Students will explore the processes of digestion, absorption, and metabolism, with a specific focus on stress impact.
Further, the unit will cover personal dietary analysis, energy balance, nutrient intake based on Canadian guidelines, and factors affecting nutritional status in diverse population groups, and address planning to counter nutritional deficiencies. Students will also explore the impact of eating patterns and diets on health, considering how scientific research shapes government policies in the realm of nutrition and well-being.
