Food Studies 10, 20, 30

(a)	Categorize vegetables 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 vegetables grown in Saskatchewan and their contributions to the Saskatchewan economy.
(c)	Discuss strategies for choosing, preparing and storing vegetables to increase health benefits, increase appeal and meet budgets.
(d)	Compare organic and conventionally grown vegetables.
(e)	Evaluate the effects of different methods of preparation, cooking and storage of vegetable considering: colour; texture; appearance; and, nutrient retention.
(f)	Conduct a personal inquiry into how vegetables are grown, harvested and made into food products in Saskatchewan.
(g)	Identify key nutrients (e.g., vitamins, minerals, fibre) of vegetables and the health benefits (e.g., antioxidants and disease prevention) gained by including vegetables as part of a healthy eating pattern.
(h)	Assess the importance of vegetables in the Canada’s Food Guide and the role they play in a healthy eating pattern.
(i)	Examine the historical shift in the status of vegetables in Canada’s Food Guide.
(j)	Inquire into the role of vegetables in the diets of a variety of cultures, including First Nations and Métis.
(k)	Compare processed (e.g., frozen, canned, dried) and unprocessed forms of vegetables using criteria such as cost per serving, time to prepare, equipment required, nutritional value and taste.
(l)	Explore ways to grow vegetables independently.
(m)	Demonstrate the basic steps for preparing, cooking and serving a variety of vegetables.
(n)	Research, plan for and prepare recipes that feature vegetable products for a variety of purposes.
(o)	Examine the benefits of composting kitchen waste.
(p)	Create opportunities to compost when preparing vegetables.
(q)	Explore various edible greens in the local area (e.g., cattails, wild potatoes, dandelions).

←

→