Course Title: Nutrition and Health, Grade 12, University Preparation
Course Code: HFA4U
Grade: 12
Course Type: University Preparation
Credit Value: 1
Prerequisite: Any university or university/college preparation course in social sciences
and humanities, English, or Canadian and world studies
Department: Social Sciences Humanities

Course Description

This course examines the relationships between food, energy balance, and nutritional status; the nutritional needs of individuals at different stages of life; and the role of nutrition in health and disease. Students will evaluate nutrition-related trends and will determine how food choices can promote food security and environmental responsibility. Students will learn about healthy eating, expand their repertoire of food-preparation techniques, and develop their social science research skills by investigating issues related to nutrition and health.

Course Outline
  • HFA4U Unit 1 Overview
  • Accessibility to HFA4U Unit 1 Assignment
  • U1L1 Sources of Macronutrients, Micronutrients and Water (B1.1)
  • U1L2 Functions of Macronutrients, Micronutrients, and Water (B1.1)
  • U1L3 Causes of Nutrient Deficiencies (A1.2, B1.2)
  • U1L4 Symptoms of Nutrient deficiencies (A1.2, B1.2)
  • U1L5 Analyzing Specific Foods Nutrient Content (B1.3)
  • U1L6 Preparing a Food Item for Optimal Nutrient Count (Part 1) (B1.4, C1.4)
  • U1L7 Preparing a Food Item for Optimal Nutrient Count (Part 2) (B1.4, C1.4)
  • U1L8 Canada’s Food Guide (Part 1) (A1.3, B2.1)
  • U1L9 Canada’s Food Guide (Part 2) (A1.3, B2.1)
  • U1L10 Developments Throughout Lifespan (C1.1)
  • U1L11 Influences Throughout Lifespan (C1.2)
  • U1L12 Popular Foods at Various Stages of the Lifespan (C1.3)
  • U1L13 Importance of Food Security (D1.1)
  • U1L14 Factors that Influence Nutritional Inequalities (Part 1) (D1.2)
  • U1L15 Factors that Influence Nutritional Inequalities (Part 2) (D1.2)
  • U1L16 Relationships of Poverty, Food Insecurity, Poor Nutrition, and Health (A1.1, D1.3)
  • U1L17 Food Distribution Systems (Part 1) (A2.1, D1.4)
  • U1L18 Food Distribution Systems (Part 2) (A2.1, D1.4)
  • U1L19 Common Accidents in the Kitchen (E1.1)
  • U1L20 Safe Practices in Food Preparation (Part 1) (E1.2)
  • U1L21 Safe Practices in Food Preparation (Part 2) (E1.2)
  • U1L22 Appropriate Emergency Responses to Common Accidents (E1.3
  • U1L23 Causes of Food-Borne Illnesses (E2.1)
  • U1L24 Techniques for Preventing Food-Borne Illnesses (E2.1)
  • Finish and Hand in HFA4U Unit 4 Assignment
  • HFA4U Unit 2 Overview
  • Accessibility to HFA4U Unit 2 Assignment
  • U2L1 Main Nutrients in Food Groups (Part 1) (B2.2)
  • U2L2 Main Nutrients in Food Groups (Part 2) (B2.2)
  • U2L3 Research Behind Canada’s Food Guide Guidelines (Part 1) (A2.2, B2.3)
  • U2L4 Research Behind Canada’s Food Guide Guidelines (Part 2) (A2.2, B2.3)
  • U2L5 Differences of Food Guides From Other Countries (Part 1) (B2.4)
  • U2L6 Differences of Food Guides From Other Countries (Part 2) (B2.4)
  • U2L7 Analyze and Modify Recipes (B2.5)
  • U2L8 Eating Practices and Health Conditions (Part 1) (A2.3, C2.1)
  • U2L9 Eating Practices and Health Conditions (Part 2) (A2.3, C2.1)
  • U2L10 Conditions and Unhealthy Eating Patterns (A3.1, C2.2)
  • U2L11 Factors Leading to Illnesses and Health Conditions (A3.2, C2.3)
  • U2L12 Health Problems or Treatments That Affect Nutritional Needs (C2.4)
  • U2L13 Combating Food Insecurity (Part 1) (D1.5)
  • U2L14 Combating Food Insecurity (Part 2) (D1.5)
  • U2L15 Geographic Factors That Affect Food Supply and Production (Part 1) (D2.1)
  • U2L16 Geographic Factors That Affect Food Supply and Production (Part 2) (D2.1)
  • U2L17 Effects of Agricultural Methods (Part 1) (D2.2)
  • U2L18 Effects of Agricultural Methods (Part 2) (D2.2)
  • U2L19 Hygiene Practices to Prevent Contamination (Part 1) (E2.2)
  • U2L20 Hygiene Practices to Prevent Contamination (Part 2) (E2.2)
  • U2L21 Preventing Cross-Contamination (Part 1) (E2.3)
  • U2L22 Preventing Cross-Contamination (Part 2) (E2.3)
  • U2L23 Food Safety (E2.4)
  • U2L24 Identifying Tools for Food Preparation (E3.1)
  • Finish and Hand in HFA4U Unit 2 Assignment
  • HFA4U Unit 2 Online Test
  • HFA4U Unit 3 Overview
  • Accessibility to HFA4U Unit 3 Assignment
  • U3L1 Processes and Factors of Digestion, Absorption and Metabolism (Part 1) (B3.1)
  • U3L2 Processes and Factors of Digestion, Absorption and Metabolism (Part 2) (B3.1)
  • U3L3 Macronutrient Content of Foods (Part 1) (B3.2)
  • U3L4 Macronutrient Content of Foods (Part 2) (B3.2)
  • U3L5 Concept of Energy Balance (B3.3)
  • U3L6 Factors Affecting Calorie Expenditure (B3.4)
  • U3L7 Preventing Nutrition-Related Diseases and Illnesses (Part 1) (A3.3, A3.4, C2.5)
  • U3L8 Preventing Nutrition-Related Diseases and Illnesses (Part 2) (A3.3, A3.4, C2.5)
  • U3L9 Preparing Food Item for People With Illnesses (Part 1) (C2.6)
  • U3L10 Preparing Food Item for People With Illnesses (Part 2) (C2.6)
  • U3L11 New and Emerging Nutrition-Related Products and Services (Part 1) (C3.1)
  • U3L12 New and Emerging Nutrition-Related Products and Services (Part 2) (C3.1)
  • U3L13 Why People Adopt Various Eating Patterns (A4.1, C3.2)
  • U3L14 Factors That Affect Food Supply and Product in Regions (Part 1) (A3.5, D2.3)
  • U3L15 Factors That Affect Food Supply and Product in Regions (Part 2) (A3.5, D2.3)
  • U3L16 Various Trends in Agriculture and Aquaculture (Part 1) (D2.4)
  • U3L17 Various Trends in Agriculture and Aquaculture (Part 2) (D2.4)
  • U3L18 Consumer Food Choices And The Environment (Part 1) (D3.1)
  • U3L19 Consumer Food Choices And The Environment (Part 2) (D3.1)
  • U3L20 Maintaining Tools and Equipment for Food Preparation (E3.2)
  • U3L21 Following a Recipe (E3.3)
  • U3L22 Adapt Recipes To Accommodate Dietary Needs (Part 1) (E3.4)
  • U3L23 Adapt Recipes To Accommodate Dietary Needs (Part 2) (E3.4)
  • U3L24 Measuring Quantities Accurately (E3.5)
  • Finish and Hand in HFA4U Unit 3 Assignment
  • HFA4U Unit 4 Overview
  • Accessibility to HFA4U Unit 4 Assignment
  • U4L1 Analyzing Nutrient Intake (Part 1) (B4.1)
  • U4L2 Analyzing Nutrient Intake (Part 2) (B4.1)
  • U4L3 Nutrient Intake of Population Groups (Part 1) (B4.2)
  • U4L4 Nutrient Intake of Population Groups (Part 2) (B4.2)
  • U4L5 Various Factors Affecting Nutritional Status (Part 1) (A4.2, B4.3)
  • U4L6 Various Factors Affecting Nutritional Status (Part 2) (A4.2, B4.3)
  • U4L7 Plan and Prepare Food Item To Address Nutritional Deficiency (Part 1) (B4.4)
  • U4L8 Plan and Prepare Food Item To Address Nutritional Deficiency (Part 2) (B4.4)
  • U4L9 Effects of Overall Health of Eating Patterns (Part 1) (A4.3, C3.3)
  • U4L10 Effects of Overall Health of Eating Patterns (Part 2) (A4.3, C3.3)
  • U4L11 Scientific Research and Government Policy (Part 1) (A4.4, C3.4)
  • U4L12 Scientific Research and Government Policy (Part 2) (A4.4, C3.4)
  • U4L13 Plan and Prepare Food Item Marked As a Functional Food (Part 1) (C3.5)
  • U4L14 Plan and Prepare Food Item Marked As a Functional Food (Part 2) (C3.5)
  • U4L15 Effects on Environment of Agricultural Trends (Part 1) (D3.2)
  • U4L16 Effects on Environment of Agricultural Trends (Part 2) (D3.2)
  • U4L17 Environmental Protection Laws and Regulations (Part 1) (D3.3)
  • U4L18 Environmental Protection Laws and Regulations (Part 2) (D3.3)
  • U4L19 Issues Related to Food Supply and Production (D3.4)
  • U4L20 Demonstrating Correct Use of Food Preparation (Part 1) (E3.6)
  • U4L21 Demonstrating Correct Use of Food Preparation (Part 2) (E3.6)
  • U4L22 Managing Time in Food Preparation (E3.7)
  • U4L23 Planning, Preparing and Serving Food Item (Part 1) (E3.8)
  • U4L24 Planning, Preparing and Serving Food Item (Part 2) (E3.8)
  • Finish and Hand in HFA4U Unit 4 Assignment
  • HFA4U Unit 4 Online Test
  • HFA4U Final Project
  • HFA4U Final Exam
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