Food Studies 10, 20, 30

(a)	Discuss criteria (e.g., portion size, convenience, sodium content) for quick and healthy snacks.
(b)	Investigate the factors (e.g., convenience, cost, dietary needs, lifestyle, availability, taste, enjoyment) that influence snack choices of individuals and families.
(c)	Develop strategies for planning and creating satisfying snacks that accommodate factors such as schedules, budgets and food availability.
(d)	Research technologies (e.g., additives, preservatives, portion packaging, ingredient labeling) employed in the processing of prepared and convenience snacks.
(e)	Compare home-made snacks to convenience, pre-packaged snacks based on criteria such as cost, convenience, nutrition value and taste.
(f)	Analyze a recipe and modify it as necessary to reflect specific needs (e.g., diet, health and cultural requirements).
(g)	Plan three snacks to demonstrate strategies for coping with different limitations including: budget; time; schedules; eating away from home; and, cooking facilities.
(h)	Create quick (e.g., portable, convenient), healthy (e.g., limited fats and sugars, fibre rich) and delicious snacks.
(i)	Explore Canada’s Food Guide recommendations for healthy snacking, including incorporating fruits and vegetables into snack foods.
(j)	Investigate the benefits of preparing snacks at home.
(k)	Explore snacks and snacking habits from cultures around the world.