Lesson 2.8 - Policies Nutrition & Eating Disorders
Learning Goals: By the end of this lesson you will be able to
B1.1 identify the sources and explain the functions of macronutrients (i.e., carbohydrates, fats,
proteins), micronutrients (i.e., vitamins, minerals), and water
B1.2 describe the causes and symptoms of nutrient deficiencies (e.g., rickets, pellagra, goitre, anaemia, osteoporosis, scurvy, kwashiorkor, marasmus, beriberi) and excesses (e.g., iron toxicity, fluorosis)
B1.3 analyse specific foods to determine their nutrient content, using available food and nutrition information (e.g., Nutrition Facts tables, food company nutrition information, nutrient- values databases, information provided by health and nutrition professionals)
B2.1 explain why Canada’s Food Guide has changed over time (e.g., in response to new scientific information, greater diversity in the Canadian population, increased availability of internationally marketed crops, lobbying by food-marketing boards)
B2.2 outline the main nutrients found in each of the food groups in Canada’s Food Guide (e.g., carbohydrates in the Grain Products group, protein in the Meat and Alternatives and Milk and Alternatives groups)Assessment:
The School Health Policy Assignment oral presentation (OF assessment)
Students to complete this after you've finished all activities/tasks in today's lesson.
Review the attached project outline to understand the expectations of this project. Also, review the rubric posted already to understand the marking criteria.