HFA4U: Nutrition and Health (University Preparation)
PREREQUISITE: Any university or university/college preparation course in social sciences and humanities, English, or Canadian and world studies
GRADE: 12 (University)
AVAILABILITY: Spark Asher Academy Online
THE ONTARIO CURRICULUM: Social Sciences and Humanities
Course Overview
This course examines the relationships between food, energy balance, and nutritional status; the nutritional needs of individuals at different life stages; and the role of nutrition in health and disease. Students will evaluate nutrition-related trends and determine how food choices can promote food security and environmental responsibility. They will learn about healthy eating, expand their repertoire of food-preparation techniques, and develop social science research skills by investigating issues related to nutrition and health.
UNIT ONE: Nutrition and Health
Essential Question: How does the body utilize food to derive energy?
- Students will explore the fundamental components of food and nutrients, focusing on how they impact health and energy levels. This unit also includes an examination of dietary guidelines in Canada and globally, encouraging students to analyze and reflect on their own eating habits.
UNIT TWO: Food Preparation Skills
Essential Question: How can kitchen accidents be prevented, and what are the best practices for food safety?
- This hands-on unit introduces students to practical cooking techniques, emphasizing safety and creativity in the kitchen. Students will learn about preventing accidents, handling food safely to avoid contamination, and will experiment with creating their own recipes.
UNIT THREE: Eating Patterns and Trends
Essential Question: How do nutritional needs evolve from infancy to old age, and what is the relationship between nutrition and diseases?
- Students will study nutritional requirements at different life stages and explore the connection between diet and health, including the impact of nutrition on disease prevention and management. This unit also addresses current trends in food consumption and production.
UNIT FOUR: Local and Global Issues
Essential Question: How does food production impact the environment, and what can be done to reduce negative effects?
- In this unit, students will investigate the environmental impacts of food production and distribution. They will analyze local and global food issues, exploring sustainable practices and the role of consumers in influencing food-related environmental policies.
Assessment
- 70% Course Work: Evaluations will occur throughout the course, reflecting students’ consistent performance across various assignments, projects, and participatory activities. This component assesses students’ understanding of course material and their ability to apply knowledge in practical settings.
- 30% Final Evaluation: The course culminates with a culminating project and a proctored final exam, each contributing 15% towards the final grade. The culminating project allows students to synthesize their learning in a comprehensive presentation or report, while the final exam assesses their overall grasp of the nutritional concepts taught throughout the course.
For more details on final exams and the exam fee, please consult to us directly via contact page. Additional information can be found in our download section in courses page.
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