Learning Goals: By the end of this lesson you will be able toToday students will:
A1.1 explore a variety of topics related to nutrition
and health (e.g., food security, factors affecting metabolism) to identify
topics for research and inquiry
C2.1 explain
why certain eating
practices are associated with the prevention and management of particular health
conditions
(e.g., allergies, diabetes, cardiovascular disease,
osteoporosis, kidney disease)
C2.2 explain the relationship between particular
social and emotional conditions (e.g., busy schedules, expectations related to body shape, stress, scarcity of
resources) and unhealthy eating patterns that can contribute to
illness and disease
C2.3 assess the role of various factors (e.g., heredity/genetics, socio-economic status, geography, lifestyle,
activity level) in nutrition-related illnesses
and health conditions
C2.4 analyse
how specific illnesses, diseases, or medical treatments (e.g., diabetes,
HIV/AIDS, chemotherapy, certain pharmaceutical drugs or drug combinations) affect people’s nutritional needs
C2.5 identify and evaluate strategies
to prevent food- and nutrition-related diseases and illnesses
C3.1 evaluate
new and emerging food- and nutrition-related products
and services in terms of their real or perceived
benefits to Canadian
consumers (e.g., additives, functional foods, whole-wheat pasta, soy products, energy drinks, vitamin-
enhanced drinks, local food initiatives, agri-tourism, molecular
gastronomy, the slow food
movement)
C3.2 explain why people adopt various eating patterns (e.g.,
vegetarian diet, slow food diet, organic diet, local food diet, weight-loss program)
C3.3 assess
the effects on overall health of various eating
patterns and trends (e.g., low-carbohydrate diets, promotionof trans-fat-free foods,
promotion of antioxidants and phytochemicals)
