Food Studies 10, 20, 30
Assess the importance of fruits in a healthy eating pattern.
Indicators for this outcome
| (a) | Categorize fruits according to qualities such as physical characteristics and classification systems (e.g., what part of the plant they come from). |
| (b) | Identify a variety of fruits grown in Saskatchewan and their contributions to the Saskatchewan economy. |
| (c) | Discuss strategies for choosing, preparing and storing fruits to increase health benefits, increase physical appeal and meet budgets. |
| (d) | Compare organic and conventionally grown fruits. |
| (e) |
Evaluate the effects of different methods of preparation, cooking and storage of fruits considering:
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| (f) | Conduct a personal inquiry into how fruits are grown, harvested and made into food products in Saskatchewan. |
| (g) | Inquire into the role of fruits in the diets of a variety of cultures, including traditional First Nations and Métis diets. |
| (h) | Identify key nutrients (e.g., vitamins, minerals and fibre) of fruits and the health benefits (e.g., antioxidants and disease prevention) gained by including fruits as part of a healthy eating pattern. |
| (i) | Examine how Canada’s Food Guide recommends including fruits into a healthy eating pattern. |
| (j) | Examine the historical shift in the status of fruits in Canada’s Food Guide. |
| (k) | Compare processed (e.g., frozen, canned, dried) and unprocessed forms of fruits using criteria such as cost per serving, time to prepare, equipment required, nutritional value and taste. |
| (l) | Explore ways to grow one’s own fruit. |
| (m) | Demonstrate the basic steps for preparing, cooking and serving a variety of fruits. |
| (n) | Research, plan for and prepare recipes that feature fruit products for a variety of purposes. |
| (o) | Examine the benefits of composting kitchen waste. |
| (p) | Create opportunities to compost when preparing fruit. |
| (q) | Explore various edible fruits in the local area (e.g., chokecherries, blueberries, saskatoons). |
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