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=Welcome to Your Food & Nutrition Wiki!= **__ COURSE OF STUDY: HFA4U, Nutrition and Health __**

Contact: Ms. Miedema, Room 201, __felicia.miedema@tdsb.on.ca__, 416-395-3340 (Replacement cost = $71.00)
 * **__ Document Development Details __**
 * Ministry Guideline: ** The Ontario Curriculum Grade 11 and 12: Social Sciences and Humanities
 * School Board: ** Toronto District School Board
 * School: ** York Mills Collegiate Institute
 * Department: ** Social Sciences and Humanities
 * Development Date: ** February 2008
 * Revision Date: ** September 2016 || **__ Course Details __**
 * Title: ** Nutrition and Health
 * Level: ** University/College Preparation
 * Code: ** HFA 4U
 * Credit Value ** : One
 * Pre-requisites: ** No prerequisite.
 * Textbooks: ** Metas, K. (2002) //Food Science: The Biochemistry of Food and Nutrition//. New York, Glencoe McGraw-Hill.
 * Resources: ** Several additional handouts
 * Enhanced course fee: ** $25.00 ||
 * __ Overall Goals __**
 * Curriculum Expectations **

• identify the social, psychological, economic, emotional, cultural, religious, and physical factors that affect food choices; • summarize food-related issues that arise throughout the life cycle; • plan, perform, and present the results of an investigation into the nutritional status of Canadians.
 * Self and Others **

• identify the source of nutrients and the role they play in the maintenance of good health; • determine the relationship among nutrition, lifestyle, health, and disease; • identify examples of entrepreneurship in the food industry, and occupations related to food and nutrition sciences, diversity, Interdependence, and global Connections • identify the components and foods that form the basis of various cuisines around the world; • identify the economic, political, and environmental factors that affect food production and supply throughout the world; • identify the factors that are critical to achieving and maintaining food security and eliminating hunger
 * Personal and Social Responsibilities **

• predict trends in the preparation of foods in the home and in the commercial sector; • describe noticeable trends in food-consumption patterns.
 * Social Challenges **

• use appropriate social science research methods in the investigation of food-related issues; • correctly use terminology associated with food and nutrition; • communicate the results of their inquiries effectively
 * Research and Inquiry Skills **

This course examines various nutritional, psychological, social, cultural, and global factors that influence people’s food choices and customs. Students will learn about current Canadian and worldwide issues related to food, frameworks for making appropriate dietary choices, and food-preparation techniques. This course also refines students’ skills used in researching and investigating issues related to food and nutrition. // Food Production & Food Security // || Trends in Food and Nutrition, over and under nutrition, Factors that affect food quality, production, and supply: || 25 hours || // Local & Global Issues, Sustainability // || Environmental responsibility and Food, Protecting our food supply, Food Preparation and Consumption, the Business of Food || 25 hours ||
 * __ Course Description __**
 * ** Unit ** || ** Unit Title ** || ** Content Description ** || ** Time Lines ** ||
 * 1 || ** Nutrition Essentials for Health and Well-being ** || The science of nutrition, nutrition related deficiencies/diseases, nutritional status of Canadians, Factors affecting food choices || 28 hours ||
 * 2 || ** The Role of Nutrition through Lifecycle and Disease **, Personal Diet Analysis, //Eating Patterns & Food Trends// || Food choices throughout the lifecycle, eating patterns, menu planning and preparation throughout the lifecycle, Nutrition to aid in disease prevention/recovery || 22 hours ||
 * 3 || ** Canada and the Global Food Supply: **
 * 4 || ** Contemporary Issues in Food: **

Learning skills are reported separately from the course mark on the report card. It is important for students to practise these skills as they will help to improve your course mark. // Independent Work (accomplishes tasks, accepts responsibility, follows instructions without constant prompting) // // Teamwork (works cooperatively, takes responsibility for share of work, respects ideas and opinions of others, listens attentively to others) // // Organization (manages and uses time effectively, follows steps, multi-tasks, organizes and manages information [notes, handouts, etc.]) // // Work Habits and Homework (completes homework on time and with attention to detail, consistent effort, follows directions, begins work promptly) // // Initiative (self-motivation and direction, positive attitude to new learning, seeks assistance when needed) //
 * Learning Skills **


 * Teaching/Assessment and Evaluation Strategies **

// Instructional Strategies: // - Student-centered: discussion, food labs, library research, projects, demonstrations, videos, oral presentations - Teacher-centered: question and answer, demonstrations, board notes, over-heads

// Frequently Used Assessment & Evaluation Strategies: // - tests: multiple choice, true and false, short answer, case studies - summaries, annotated bibliographies, essay - food labs, cooking demonstrations, presentations - projects, making and planning a meal

// Diagnostic and Formative Assessment Opportunities: // Many opportunities are given for students to practice their skills and demonstrate knowledge before being evaluated for marks. Examples include handing in rough drafts, peer evaluation, debates, homework checks, taking up homework in class, informal feedback from answering questions in class and class discussions.


 * Achievement Chart: **


 * // 70% Coursework: //** (see Summative Plan for details)
 * Knowledge || 25% ||
 * Thinking || 25% ||
 * Communication || 25% ||
 * Application || 25% ||


 * // 30% Summative: //** (at the end of the course)
 * Demonstration and Reflection || 15% ||
 * Final Exam || 15% ||

Students may ask the teacher for an appointment for extra help and a time to meet will be arranged. Make sure you understand instructions Students and parents may contact me by email at **felicia.miedema@tdsb.on.ca** or by phone at **(416) 395-3340** Students are encouraged to come early to set up for a food lab.
 * Communication **

Plans to incorporate Information or Communication Technology literacy into course Plans to incorporate Career Education into course Links to be made with Co-operative Education Accommodations to be made for Special Education students (SEE Library section of Curriculum Planner) Accommodations to be made for ESL Education students (SEE Library section of Curriculum Planner)
 * Special Considerations **

Plagiarism, which comes from the Latin word for “kidnapper” (TDSB Library and Learning Resources Independent Study Guide, 3rd Edition) is a form of academic cheating and is a very serious matter. It occurs when a writer, presenter or performer uses the major ideas, interpretations, analysis, statistics, findings, or conclusions of others in his/her work without acknowledging the source. Whether the work of others is copied verbatim (word for word) or paraphrased without the sources being acknowledged, plagiarism has occurred. An assignment in which plagiarism is identified will receive a mark of zero. There will be no opportunity to resubmit or make up the assignment in which the offence occurred. Parents will be notified, a suspension may occur and the student’s name will be entered into the Plagiarism Register at York Mills CI. A subsequent offence in the same course will result in the removal from the course and/or suspension from school.
 * __ Students __**
 * Academic Integrity **

To experience success at York Mills, regular, punctual attendance is expected. There is a definite correlation between unauthorized absences and failure to earn credits. Our computerized dialing system automatically calls the home of absent and late students during the evenings of each school day. You have a responsibility to yourself, your parents and your teachers to attend regularly and punctually. Studies show that students who review class work at the end of each day retain significantly more information than those who don’t! It is useful to establish a regular home study routine. Set aside a specified part of each evening for assigned homework, for review, and for completion of long-range assignments. Failure to complete homework assignments will likely result in lower grades as homework provides the opportunity to practice new skills and to receive immediate feedback from the teacher.
 * Attendance & Homework **

Major assignments and tests will have well-established, written guidelines including due date, expectations and mark allocation. Assignments must be completed on time. Punctuality is an important habit to develop for success in life. If you are away due to illness on a day that a test or assignment is due, your parent or guardian is expected to call YOUR TEACHER to notify them (see “Communication”). If you have a legitimate appointment, field trip or sports event on the day that a test or assignment is due, you are expected to make arrangements with your teacher IN ADVANCE of the due date. Note that all assignments will have a due date after which the assignment is considered to be late. Assignments will also have a date established after which they will not be accepted. Students must demonstrate achievement of all the overall expectations listed for this course. Missed and/or incomplete assignments will have an impact on the final grade where there are a significant number of curriculum expectations that have not been evaluated because of missed assignments and/or tests. These activities take place at the end of each semester, usually in the weeks before exams. All students must complete all of these activities. The grade assigned at midterm is based on the evaluations that have been conducted prior to that point in the course and as such are both preliminary and approximate. They will be based on the most consistent level of achievement to that point in time, but some of the overall expectations, strands, and units will not have been assessed. The student’s grades will most likely change when the student’s entire work has been evaluated at the end of the course.
 * Assignments and Tests **
 * Course Work – 70% **
 * Course Culminating Activities – 30% **
 * Term Grades **

**Departmental Expectations for Family Studies Classes**

Treat everyone as you would like to be treated. No putdowns, or inappropriate language will be tolerated. Teamwork is a crucial part of this course. Your behaviour in class reflects your skills in teamwork.

Practice “active listening”. One person talks at a time.

Be prepared. Bring your notebook (organized as directed), textbook and agenda every day. Make sure you have at least one pen or two pencils.

Work safely. All students must pass a safety test and sign a safety contract. Unsafe behaviour may result in the removal of the student from the lab, and an alternative assignment will be provided.

No gum or outside food in the classroom. Period.

You may bring a bottle of water to drink in class(preferably in a reusable container). No pop!

Arrive on time and ready to learn. Coming early is encouraged, especially on lab days.

If you are late, please come in and take your seat quietly. Being late interrupts the learning of others, and is therefore disrespectful to everyone in the class. If, on occasion, you need to be excused from class to use the washroom or retrieve something from your locker, please ask for permission first.

Phones, iPods (including earphones) and all other electronic devices must be off and out of sight when you enter the classroom. If a phone rings in class, and it is not an emergency, or if you have any electronic device out without permission during class time, it will be confiscated and you can retrieve it from the office at the end of the day.

If you feel you should receive more marks on a test or an assignment, hand your paper back in to me with a note explaining why. Please do not interrupt me while I am taking up the test, etc. Tests completed in pencil will not be re-evaluated.

Lab fees ($25.00) are required before beginning the first lab project. If there is any difficulty with this (financial hardship), please come and speak to me before or after school hours. Please be assured that this information will be strictly confidential.

GUIDELINES FOR LABS: Be early! Be safe! Be creative! Work hard! Have fun!

I,, have read the course outline and understand the expectations above.

_ Signed by student

_ Date

_ Signed by parent/guardian

_ Date