Welcome to our HFA4U online course, where we delve into the intricate relationships between food, energy balance, and nutritional status. Throughout HFA4U, students explore the nutritional needs of individuals across different life stages and the crucial role of nutrition in maintaining health and preventing disease. By evaluating nutrition-related trends, students in HFA4U gain insight into how food choices can impact food security and environmental responsibility. Through HFA4U, students learn about healthy eating habits, enhance their food-preparation skills, and hone their social science research abilities by investigating issues related to nutrition and health. Join us on this enlightening journey of nutrition and well-being with HFA4U!
Course curriculum
Inside %course-code%: from nutrients to food systems
A health-sciences elective with no prerequisite
Open to any Grade 12 student, HFA4U is a university-preparation credit that fits naturally alongside biology and chemistry for health science, nursing, kinesiology and dietetics applicants.
You cook, in your own kitchen
Two recipe assessments, a recorded cooking show and a cooking-for-nutrition task, let your teacher observe real food preparation skills, from kitchen safety and measurements to adjusting a recipe’s nutrition and yield.
Nutrition science across the lifespan
Nutrients, digestion and metabolism, energy balance and Canada’s Food Guide, then how nutritional needs change from infancy to older age and how diet connects to health and disease.
Food security, local and global
Food security and food sovereignty, the UN’s Zero Hunger goal, how food is produced, supplied and distributed, and the environmental impact of the systems that feed us.
HFA4U Course outline
Full unit-by-unit breakdown.
Learn about nutrients and their connection to physical health, Canada’s Food Guide and its role in promoting health, the physical processes involved in maintaining energy balance, and the factors that influence nutrient intake and nutritional status in individuals and groups.
Key topics
Nutrients and physical health · Canada’s Food Guide · digestion, absorption and metabolism · energy balance · nutritional status
Assessed by
Nutrient deficiency and excess presentation · cooking and eating guide · inquiry phase 1: pitching your question
Learn the practices that ensure kitchen and food safety and develop the skills needed for effective, safe food preparation: reading recipes, working with tools and measurements, and adjusting nutrition and yield.
Key topics
Kitchen safety and first aid · food safety and contamination · reading recipes · tools, techniques and measurements · nutrition and yield
Assessed by
Foodborne illness case study · preparing a recipe (cooking show, observed by your teacher) · inquiry phase 2 with teacher conference
Explore food and nutrition issues at different stages of the lifespan, the relationships between nutrition, health and disease, and current Canadian trends in nutritional guidelines, food production and consumption.
Key topics
Influences on food choices · nutritional needs across the lifespan · nutrition, health and disease · Canadian food trends · nutrition and government policy
Assessed by
Nutritional status project · cooking for nutrition (observed by your teacher) · inquiry phase 3: making sense of information
Learn about the factors involved in achieving and maintaining food security, the influences on food production and supply, and the environmental impacts of food production, including the law and food.
Key topics
Food security and food sovereignty · Sustainable Development Goal 2 · food production, supply and distribution · environmental impact · the law and food
Assessed by
Food systems mini essay · The Law and Food PSA · student-teacher conference
Bring together the inquiry you have built in phases across the course and present the final results as the culminating task.
Key topics
Multi-phase social science inquiry · presenting findings
Assessed by
Final inquiry project (10%)
