Food Studies 10, 20, 30

(a)	Identify a variety of dairy and dairy alternative (e.g., nutritional yeast, nut cheese, oil) products.
(b)	Define pasteurization, homogenization, fortified, reconstituted, butterfat and frozen dairy products.
(c)	Compare aspects (e.g., nutrition, taste, cost) of different types of dairy products and their alternatives.
(d)	Discuss strategies for choosing, preparing and storing dairy and dairy alternative products to increase health benefits, increase appeal and meet budgets.
(e)	Inquire into the role of dairy products in the diets of various cultures around the world.
(f)	Research types of dairy products produced in Saskatchewan and their contributions to the Saskatchewan economy.
(g)	Examine guidelines for cooking with various dairy and plant-based alternative products.
(h)	Explore the historical shift in status of dairy products in Canada’s Food Guide.
(i)	Compare aspects (e.g., taste, texture, colour, cost) of a variety of cheeses such as soft, hard, processed, aged.
(j)	Discuss ways to alter fat levels in recipes by substituting dairy and plantbased alternative ingredients with differing fat content.
(k)	Compare aspects (e.g., nutrition, cost per serving, taste, convenience) of purchased and homemade dairy and plant-based alternative products such as pudding, ice cream and yogurt.
(l)	Identify key nutrients in dairy and plant-based alternative products and how they fit into healthy eating patterns.
(m)	Prepare or describe the preparation of recipes using dairy and dairy alternative products (e.g., ice cream, cream soup, cheese, butter, yogurt).
(n)	Identify key nutrients of dairy and dairy alternatives (e.g., vitamins, fat, minerals and protein) and the health benefits gained by including dairy and dairy alternatives as part of a healthy eating pattern.
(o)	Explore allergies or intolerances (e.g., lactose intolerance) to dairy products.

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