Unit 1: Nutrition Essentials for Health and Well Being

 Food Safety and Food Bourne Illness (Feb 4, 5, & 6)

• Introduced the course outline
• Used the book to identify common food bourne illnesses and listed prevention methods
• Watched kitchen safety videos and signed kitchen safety contract
• Discussed the causes of common types of food poisoning, and why prevention methods are so important.
• Differentiated between food allergies and food intolerances

 Click here to read "Celiac Disease Becoming More Common"

The Science of Cinnamon Rolls (and other baked goods) ( Feb 7)

•  Read about the chemistry involved in baking
• Examined the role of gluten, leavening agents, baking soda, baking powder, yeast, and other ingredients.
• Started work on first food lab: Valentines cupcakes OR Valentine's brownies
• Food lab due Monday

The Science of Flavour (Feb 8)

•  Examined factors that determine flavour
• Included taste, smell, mouthfeel and sound
• Watched video "Science of Taste"
• Read "Taste and Temperature", a recent study released by Brock University
• Used candy to demonstrate the different areas of taste on the tongue

Carbohydrates and the Role of Fibre ( Feb 12)

• Identified the six main nutrients, differentiated between macro and mico
• Looked at carbohydrates and the role in the body, categorized into simple and complex
• Planned how to incorporate more fibre into your diet by looking at breakfast, lunch, dinner, and snacks

Fats and Proteins ( Feb 13 & Feb 14)

• The day you were NOT in the food lab you answered "Macronutrient Question Sheet" about fats and proteins

Vitamins, Minerals, and Vitamin Deficiencies  ( Feb 19- 22) 

• Differentiated between fat and water soluble vitamins
• Identified the roles of Vitamins A -K in the body
• Looked at deficiency and toxicity symptoms of the vitamins
• Looked at the role of minerals in the body, and deficiency and toxicity symptoms 
• Presented one assigned vitamin, had to get the class to guess which vitamin based on deficiency symptoms.

Water   ( Feb 25) 

• Learned about the role of water in the body
• Looked at various water contents of food

Digestion and Absorption( Feb 26 - 28) 

• Watched Science of Digestion video and filled in note
• Completed digestion activity by using jigsaw activity
• Discussed tips on how to promote a healthy digestion
• Defined metabolism, how to calculate it, how to boost it
• Wathed Magic School Bus digestion episode

 Aiding Digestion and Preservation of Nutrients

 Test Review and Unit Project Examples