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Food & Nutrition HFN 2O0
Welcome to HFN 2o0 This course explores the factors that affect attitudes and decisions about food, examines current issues of body image and food marketing, and is grounded in the scientific study of nutrition. Students will learn how to make informed food choices and how to prepare foods, and will investigate our Canadian food heritage and food industries, as well as global food issues. The course also introduces students toresearch skills related to food and nutrition. Teachers: Ms. K. Sinclair kelly.sinclair@peelsb.com Ms. H. Bamford heather.bamford@peelsb.com
Welcome to HFN 2o0 COURSE GOALS: Students completing HFN 2O0 will: • Understand the reasons and motivations behind food choices • Have a strong understanding of nutrition and nutrients • Know how to meet the energy and nutrient needs of individuals • Use tools to assess health claims, determine healthfulness of foods, and make good food choices • Be able to meal plan and budget Teachers: Ms. K. Sinclair kelly.sinclair@peelsb.com Ms. H. Bamford heather.bamford@peelsb.com
Welcome to HFN 2o0 COURSE GOALS: Students completing HFN 2O0 will: • Explore body image and disordered eating habits • Understand current Canadian issues regarding food and food sources • Use the social science research model to conduct research • Be able to plan and prepare a variety of healthy foods Teachers: Ms. K. Sinclair kelly.sinclair@peelsb.com Ms. H. Bamford heather.bamford@peelsb.com
Evaluation Assessment and evaluation in this course will be based on provincial curriculum expectations. Assessment throughout the course and the final evaluations will incorporate the four broad categories: • Knowledge • Thinking • Application • Communication Term work represents 70% while the other 30% represents the culminating and a formal examination. The final mark for students in HFN 2O0 will be weighted on the following: The exact weighting of these categories will vary depending on the subject, unit and type of evaluation. Students will also receive descriptive feedback as part of assessments that will not form part of the student’s final mark.
Learning Skills There are 6 Learning skills: • Responsibility • Organization • Independent Work • Collaboration • Initiative • Self-Regulation Learning skills will be taught and assessed throughout the course and rated on the report card. These skills will not be included in the final numeric mark unless they are part of the provincial curriculum expectations for the course. However, it is important to remember that the development of these skills is critical to academic achievement and does have a direct bearing on the final mark. Poor learning skills generally is reflected in a poor mark.
Food & Nutrition NOTEBOOK & TEXTBOOK: • Every student is responsible for maintaining notes in an orderly fashion as this reflects daily student progress and is essential for exam preparation. Students are also required to bring their student agenda to class each day to record homework assignments and due dates. Students will not be assigned a textbook for this course, but materials will be lent to the students which they are responsible for. If materials are lost the student will be required to pay a replacement cost.
Food & Nutrition LABS: • Food Labs will occur every week or every two weeks. Students are expected to prepare and cook from the assigned recipe, and to set the table, eat, and clean up as a group. Students will be assigned a group at the beginning of the semester and will remain with this group for the entire semester. It is expected that all group members will participate equally in each lab. A group mark will be assigned for each lab and will be the same for each group member. There is a $20 grocery fee to subsidize the cost of ingredients for food labs.
Food & Nutrition SEATWORK/HOMEWORK: • Completing all seatwork and homework is very important in this course. Some of the course content and assignments will be completed while labs are being performed. Students are expected to work quietly while other groups are doing labs and complete all assigned work.
Food & Nutrition Deadlines/Absolute Deadlines • Deadlines are realistic in the normal working life outside of the school setting. Deadlines are also set as a reasonable management strategy for teachers and students so that workloads can be varied and balances. We also set deadlines as a way of bringing closure to one unit of work and moving a head to another.
Food & Nutrition Deadlines/Absolute Deadlines • Some deadlines are negotiable, a few are absolute. Work that is not completed on either a negotiated or absolute deadline may not be evaluated. • If an assignment is not submitted on an absolute deadline, a mark of zero will be assigned – the only exception is if a medical note is provided
Food & Nutrition Plagiarism • Plagiarism is trying to present another person’s work as your own. • It includes electronic theft and misrepresentation of original work (copy/paste from websites, etc), cheating (copying, crib notes/cheat sheets, etc), theft of evaluation instruments, use of unauthorized aids (cell phones, etc) and false representation of identity (putting your name on someone else’s work, pretending to be someone else) will result in appropriate consequences including an incomplete in the evaluation, suspension from school, loss of credit, or contact with the police.
Food & Nutrition Plagiarism - Consequences • Students caught plagiarizing will be reported to the administration and a record will be entered into the student’s file. • Your parents will be called • You will get a zero • You will still have to do the assignment but will not get a grade for it
Food & Nutrition Plagiarism - Prevention • During tests and quizzes, all cell phones and electronic devices will be turned off and placed on your desk • Many written assignments will be submitted via turnitin.com and are to be submitted by 11:59pm on the days they are due
Food & Nutrition Final Evaluation • The final evaluation for this course consists of a culminating activity and formal final examination. BOTH components must be completed in order to obtain a credit.
Food & Nutrition Final Evaluation • The final evaluation for this course consists of a summative activity and formal final examination. BOTH components must be completed in order to obtain a credit.
Food & Nutrition Attendance • Regular attendance at school is critical for the student’s learning and achievement of course expectations. Students are expected to follow the school policy regarding absence during evaluation (in school agenda). • Students who skip a class in which an evaluation occurs will receive a mark of zero on that evaluation. • Food Labs are considered absolute deadlines
Food & Nutrition Cell Phone/Electronic Device Policy • Students are allowed to use phones and devices in class for academic purposes (calendar/agenda, look up facts, calculator, etc). • Non-academic uses (texting, phone calls, games, social media, etc) will result in the phone being confiscated. • Students may listen to music on personal devices during independent work periods – listening at any other time will result in the device being confiscated.
