Food Studies 10, 20, 30
FOOD15
Module 15: Whole Grain Foods (Core)
Outcome
Assess the importance of whole grain foods in a healthy eating pattern.
Indicators
| (a) | Identify a variety of grains (e.g., quinoa, wheat, rice, corn, oats) used for food. |
| (b) | Understand terminology related to grains such as refined, whole grain, enriched, fortified, converted and instant. |
| (c) | Identify and explain the main grain kernel parts (i.e., bran, germ, endosperm) and their functions and uses in cooking. |
| (d) | Explore key nutrients provided by grains and grain products. |
| (e) | Examine the importance of grains and grain products in a healthy eating pattern. |
| (f) | Compare organic and conventionally grown grains. |
| (g) | Assess the importance of whole grains in Canada’s Food Guide and the role they play in a healthy eating pattern. |
| (h) | Investigate the types of grains grown in Saskatchewan and the economic impact of grain production and food processing in the province. |
| (i) | Research ingredients and products (e.g., flour, cereals, pasta) made from Canadian grains and the processes used to harvest and create them. |
| (j) | Compare processed and unprocessed forms of grains using criteria such as cost per serving, time to prepare, equipment required, nutritional value and taste. |
| (k) | Develop guidelines for the selection and storage of grain products. |
| (l) | Research recipes of interest that incorporate grains and grain products. |
| (m) | Demonstrate the basic steps for cooking grains and grain products. |
| (n) | Prepare or describe the preparation of dishes that feature grains and grain products (e.g., flours, pastas, rice, cereals) for a variety of purposes. |
| (o) | Explore allergies and intolerances (e.g., gluten intolerance) related to grain products. |
| (p) | Explore grain products (e.g., caraway, coriander, fenugreek) from a variety of cultures around the world that have become available in Saskatchewan. |
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R105119
Flat Out Food: Season 3
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.
(More information)
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Flat Out Food - Bison
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Flat Out Food - Egg
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Flat Out Food - Garlic
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Flat Out Food - Potato
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Flat Out Food - Salt
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Flat Out Food - Saskatoon Berry
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Flat Out Food - Wild Rice
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Flat Out Food - Yeast
Links :
Media and Formats :
Video
Price :
Free
Record posted/updated:
June 4, 2025