Authors: Carole Booth, Jennifer Burke, Michelyn Gallant, Judy Schonberger
Copyright: 2014
ISBN: 9781926966441
Format: Hard Cover, 400 PP, 8 x 10
Price: $65.00
Note: This is for individual orders within Canada.
Schools, wholesalers, and retail outlets, please see information here.
Approved for Ontario’s Trillium List*
The Nutrition and Health Student Resource provides students with opportunities to explore, research, communicate about and reflect on Canadian and global issues related to nutrition and health. It includes
Multiple opportunities for students to develop and apply research and inquiry skills by:
• investigating topics and exploring real-world examples of Canadians who work in the industry
• processing information (problem solving, decision making and analysis) through critical thinking articles and a cumulative research project
• communicating about and reflecting upon their knowledge and understanding
Engaging and accessible topics with real Canadian industry examples, statistics and profiles such as:
• how to ensure and enhance food and kitchen safety
• following and adapting recipes
• the essential role nutrition plays in overall health, including how nutrients function in the body
• how and why nutritional needs change
• eating patterns and trends
• issues related to achieving and maintaining food security
• factors that affect sustainable food production and supply in Canada and around the world
*The Trillium List
The Trillium List contains the titles of those textbooks approved by the Minister of Education for use in Ontario schools. The textbooks named on the Trillium List have been subjected to a rigorous evaluation in accordance with the criteria specified in the policy document Guidelines for Approval of Textbooks.
Author Team
Pedagogical consultant
Jane Witte, Western University
Student Resource Authors
Carole Booth, retired, Peel District School Board
Jennifer Burke, Halton District School Board
Michelyn Gallant, Hamilton-Wentworth District School Board
Judy Schonberger, Grand Erie District School Board
This Student Resource is designed to be used with Nutrition and Health Teacher Resource.
Table of Contents
Introduction
Safety and Food Preparation in the Kitchen
Part 1: Nutrition and Wellness
Chapter 1: Nutrients and Health
Chapter 2: Focus on Food Guides
Chapter 3: Finding Energy Balance
Chapter 4: Understanding Nutritional Status
Part 2: Healthy Eating for Life
Chapter 5: Nutrition through the Lifespan
Chapter 6: Thinking about Food Trends
Chapter 7: Diet and Disease
Part 3: Feeding Canada and the World
Chapter 8: Food Production and Supply
Chapter 9: Food Security
Chapter 10: Towards a Sustainable Food Supply
Nutrition and Health was developed to fully meet the curriculum expectations of the Family Studies courses Nutrition and Health, Grade 12—College Preparation (HFA4C) and Nutrition and Health, Grade 12—University Preparation (HFA4U) of the 2013 Ontario Curriculum for Social Sciences and Humanities.
It addresses all curriculum strands for:
A: Research and Inquiry Skills
B: Nutrition and Health
C: Eating Patterns and Trends
D: Local and Global Issues
E: Food-preparation Skills
- Preview sample chapters
- Download an order form
- Download the series brochure
- Contact your local sales representative
- Curriculum correlation for Nutrition and Health, Grade 12—College Preparation (HFA4C)
- Curriculum correlation for Nutrition and Health, Grade 12—University Preparation (HFA4U)
- BC curriculum correlation: Foods and Nutrition Grade 10
- BC curriculum correlation: Foods and Nutrition Grade 11
- BC curriculum correlation: Foods and Nutrition Grade 11
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