Food Studies 10, 20, 30

(a)	Identify foods that are considered uniquely “Canadian” (e.g., butter tarts, Nanaimo bars, poutine, ketchup chips, Saskatoon berries).
(b)	Analyze influences on Canadian foods such as: social; cultural; historical; and, geographic.
(c)	Research influences (e.g., seasonal changes, geography, types of vegetation, fish and game) on historical Inuit, Métis and First Nations food choices.
(d)	Investigate the influences that traditional Indigenous food has on contemporary Canadian food.
(e)	Explore contemporary adaptations (e.g., growing, gathering, preparing, grocery shopping) to food made by newcomers upon arrival in Canada.
(f)	Discuss similarities and differences in food among the regions in Canada.
(g)	Examine how geography and climate of a region have contributed to the creation of Canadian regional foods.
(h)	Explore how different food environments (e.g., far North, urban, rural, prairie, coastal) in Canada impact the food choices we make (e.g., food deserts, food swamps, regional foods).
(i)	Analyze a variety of cultural and regional foods to determine where they fit within Canada’s Food Guide.
(j)	Prepare or describe the process of preparing foods representative of various Canadian regions.