Nutrition and Health

HFA4U examines the role of nutrition and healthy living in human development and global contexts.

• Students explore the function of nutrients
• the science of food
• Eating habits
• The social
• Environmental factors affecting health.

The course emphasizes critical thinking about food choices, sustainability, and nutrition-related issues across life stages. It prepares students for studies in health sciences, food and nutrition, and community wellness

Unit 1: Nutrition and the Human Body
Students explore the biological role of nutrients and the science behind food.
Lessons include:

• Nutrients and Their Purposes
• Carbohydrates, Fats, and Proteins
• Micronutrients and Nutrient Deficiencies
• Energy Balance and Metabolism
• Digestion and Nutrient Absorption
• Food Labels and Nutritional Content

Unit 2: Food Security and Global Health
This unit focuses on local and international challenges to food access and sustainability.
Lessons include:

• Food Security (Parts 1 & 2)
• Global and Local Food Production Systems
• Food Supply Chains
• Sustainability in Agriculture
• Environmental Impact of Food Choices

Unit 3: Nutrition Through the Lifespan
Students examine dietary needs and trends across different life stages.
Lessons include:

• Nutrition in Childhood, Adolescence, and Adulthood
• Infant and Maternal Nutrition
• Nutritional Needs During Pregnancy
• Trends in Eating Patterns
• Eating Disorders and Body Image
• Chronic Disease Prevention

Unit 4: Food Safety and Kitchen Practices
This unit explores health and safety in food preparation.
Lessons include:

• Kitchen Safety and Foodborne Illnesses
• Food Safety Laws and Guidelines
• Choosing and Using Kitchen Tools
• Recipe Reading and Measurement
• Food Preparation Techniques

Unit 5: Final Evaluation
Students apply course knowledge in real-life scenarios and evaluations.
Lessons include:

• Culminating Project (Healthy Lifestyle/Food Plan)
• Final Exam

• 70% of the final grade is based on coursework, including:
  • Research reports on nutritional science and food trends
  • Case studies on global health and food access
  • Practical food safety tasks and evaluations
  • Online discussions and quizzes
• 30% of the final grade is based on final evaluations:
  • 15% Culminating project focused on applied nutrition
  • 15% Final written exam

All assessments follow Ontario curriculum standards and are designed to promote informed, responsible choices about food, health, and wellness in a global society