Food Studies 10, 20, 30

(a)	Define the following terms: food science; micronutrients (e.g., vitamins, minerals) nutrition; macronutrients (e.g., fats, carbohydrates, proteins); and, fibre.
(b)	Discuss the importance of personal water intake.
(c)	Explore the evaluation of nutritional information and how to tell if information is credible.
(d)	Research the role and function of the seven essential nutrients (i.e., protein, carbohydrates, fat, vitamins, minerals, fibre, water).
(e)	Inquire into the benefits of soluble and insoluble fibre found in foods such as whole grains, vegetables, nuts and seeds and fruits.
(f)	Distinguish between various types of carbohydrates including: monosaccharides; disaccharides; polysaccharides; sugars; fibre; and, starches.
(g)	Examine the role of protein in the body.
(h)	Explore the role of dietary fats.
(i)	Examine the significance of enrichment and fortification in foods.
(j)	Compare the elements (e.g., nutrition, calories, fats) of food choices made at home versus away from home.
(k)	Analyze a fictional weekly meal plan to determine: nutrient values; calories; proteins, carbohydrates and fats eaten; and, daily eating habits.
(l)	Prepare or describe the process of preparing a balanced nutritional meal.