Food Studies 10, 20, 30
FOOD18
Module 18: Quick and Healthy Meals (Optional)
Outcome
Prepare quick and healthy meals.
Indicators
| (a) | Investigate the effect of lifestyle on the eating patterns of Canadians. |
| (b) | Assess the impact of evolving eating trends on individuals, families and the community. |
| (c) | Determine strategies for planning and creating satisfying meals using Canada’s Food Guide, that accommodate a variety of schedules and budgets. |
| (d) | Compare homemade and ready to eat/convenience meals based on criteria such as cost, convenience, portion size and nutrition value. |
| (e) | Discuss possible factors (e.g., economic, cultural, lifestyle, flavour, enjoyment) that influence meal food choices of individuals and families. |
| (f) | Compare a variety of convenience foods for qualities such as availability, ingredients, nutrition and taste. |
| (g) | Analyze a recipe and modify it as necessary to reflect specific needs (e.g., diet requirements, nutrition, culture requirements) for a quick and healthy meal. |
| (h) |
Plan three quick meals to demonstrate strategies for coping with different limitations including:
|
| (i) | Create a quick and healthy (e.g., variety of fruits and vegetables, whole grain and protein foods, healthy fats, limited highly processed foods) meal. |
| (j) | Apply the importance of meals to a healthy lifestyle by preparing a menu for three quick, healthy and satisfying meals. |
| (k) | Explore the benefits of cooking at home. |
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