Prescribed Learning Outcomes
It is expected that students will:
- describe the essential components of a nutritionally adequate diet
- create plans for preparing food items, making effective use of resources
- use recipes from various cultures to prepare food items
- demonstrate safe and appropriate use of equipment needed to prepare their food items
- describe techniques and principles of food preparation, including those related to:
- baking
- retaining nutrients
- preventing contamination
To view the prescribed learning outcomes for Working With Food Resources in other grades click on an icon below.
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Suggested Instructional Strategies
- Provide students with prepared handouts or other resources that describe what nutrients are, their functions, and their sources. Have students propose an ideal diet (daily intake of each type of nutrient) for an active person in their age group. Compare their ideas with nutritionists' recommendations.
- Challenge students to work in groups to create games based on nutrition. Ask each group to play its game with another group or class. As an alternative, students could create cartoon characters to represent each nutrient (e.g., a weight lifter to represent protein) for display on bulletin boards.
- Invite a guest speaker (e.g., an athlete) to talk about nutritional planning for an active lifestyle.
- Ask each student to produce food items that meet certain requirements (e.g., caloric content, preparation time, budget). Then have them complete shopping lists, preparation schedules, and product evaluations for their items.
- Have groups of students each research how a particular culture uses foods from a specific food group (e.g., fruits and vegetables, dairy products). Based on their research, ask students to prepare a sample meal for guests.
- Have students create portfolios of recipes used throughout the year. For each recipe, ask them to include information on equipment required, nutritional value, and cultural origin.
- Ask each student to design a poster for a common kitchen appliance. Posters should illustrate appropriate use and care of the appliance and possible dangers it could pose.
- When demonstrating a food preparation method, refer to the way in which it promotes nutrient retention and prevents contamination.
- Prepare samples of baked goods (e.g., quick breads), each missing a key ingredient (e.g., baking powder, baking soda, egg). Have students compare the products and deduce the function of the missing ingredient in each sample.
Suggested Assessment Strategies
- When students are engaged in activities involving nutritional planning, look for evidence that they are able to:
- identify nutrients required for a healthy diet
- describe the function of various nutrients
- suggest food sources of various nutrients
- Work with students to develop a checklist for assessing resource management as they prepare food items. For example, they might include:
- Was my plan complete? If not, what parts did I leave out?
- How realistic were my time estimates? Were there any problems with time management?
- Were there problems with my budget or use of materials or ingredients?
- Did I ensure that the appropriate equipment was available?
- How well was I able to follow my plan? What changes did I have to make?
- Overall, how successful was my food preparation?
- Develop a checklist or rating scale for food preparation that includes items such as:
- works co-operatively; solves problems that arise
- is well organized; manages time effectively
- follows recipe accurately
- uses appropriate methods; shows careful and competent technique
- product is pleasant to taste, attractive, and appropriately presented
- When students work with equipment as they prepare food items, note the extent to which they:
- measure accurately
- choose appropriate equipment for each method
- use equipment efficiently and safely
- clean and store equipment appropriately
Recommended Learning Resources
Print Materials
- Canada's Food Guide to Healthy Eating, Revised
- Food For Life
- Introduction to Kitchen Appliances
- Tips for Healthy Eating
Video
- Fast Food: The Video
- The Light Gourmet Series
Software
(Note: It is anticipated that existing classroom and school materials will also be used to support the learning outcomes until additional learning resources are identified as part of Continuous Submission.)
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