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Learning Goals: By the end of this lesson you will be able to

Today 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, promotion