Food Studies 10, 20, 30
Evaluate various sources of domestic animal-based protein.
Indicators for this outcome
| (a) | Research the role (e.g., nutritional value, functions) of meat in our diet. |
| (b) | Examine how meat protein is included in Canada’s Food Guide. |
| (c) | Investigate the differences between complete and incomplete protein sources. |
| (d) | Explore the religious significance of practices regarding meat for various major religions such as Buddhism, Judaism, Christianity and Islam. |
| (e) | Compare Canadian meat-eating habits (e.g., types of meat, preparation techniques) to people in other areas of the world. |
| (f) | Examine the scope and importance of Saskatchewan's meat industry. |
| (g) | Research the global economic and environmental impact of increased use of domestic animal-based proteins. |
| (h) |
Evaluate different types of domestic animals (e.g., beef, pork, poultry, lamb) that provide protein considering elements such as:
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| (i) |
Discuss principles of cooking domestic protein such as;
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| (j) | Research domestic animal-based protein recipes from a variety of cultures and select one to plan and prepare. |
| (k) | Examine the importance of bison in Saskatchewan as a domestic meat animal. |
| (l) | Compare the nutritional values of various processed meats (e.g., sausage, jerky, deli meats). |
| (m) | Compare moist (e.g., poaching, braising, stewing) and dry (e.g., barbequing, grilling, frying) cooking methods of preparing protein. |
| (n) | Prepare or describe the process of preparing a meal incorporating a domestic protein using a recipe. |
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