Outcome Chart - Ontario - Food and Nutrition Grade 9/10 HFN 1O/2O

Nutrition and Health

Overall Expectations

Body Image and Attitudes about Food: demonstrate an understanding of factors that contribute to a positive body image and healthy attitudes about food.

Specific Expectations

Students will:

  • describe positive and negative influences on body image (e.g., cultural, social, media, peer group, family)
  • outline strategies for achieving and maintaining a positive body image and healthy attitudes about food (e.g., critically examining media messages, educating oneself about trends, using positive self-talk, setting priorities, participating in varied activities, talking with others)

Lessons that meet Grade 9/10 expectations

Food Choices

Overall Expectations

Media, Advertising, and Food: demonstrate an understanding of how media and advertising messages affect food choices.

Specific Expectations

Students will:

  • describe how various media (e.g., flyers, magazines, billboards, radio, television, the Internet) are used to promote the consumption of different types of foods (e.g., fresh produce, health foods, fast foods, energy drinks, restaurant meals)
  • analyse techniques that are commonly used to promote food products (e.g., celebrity endorsements, selective limiting of information, scare tactics, brand recognition, product placement, end-of-aisle displays)
  • analyse their personal food choices to determine the extent to which they are influenced by media and advertising/promotional techniques

Lessons that meet Grade 9/10 expectations

Research and Inquiry Skills

Overall Expectations
Exploring: explore topics related to food and nutrition, and formulate questions to guide their research

Investigating: create research plans, and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods

Processing Information: assess, record, analyse, and synthesize information gathered through research and inquiry

Communicating and Reflecting: communicate the results of their research and inquiry clearly and effectively, and reflect on and evaluate their research, inquiry, and communication skills.

Specific Expectations
Students will:

explore a variety of topics related to explore a variety of topics related to equity and social justice
explore a variety of topics related to world cultures and/or cultural groups (e.g., Canadian food regulations, food safety, school food regulations) to identify topics for research and inquiry to identify topics for research and inquiry

identify key concepts (e.g., through discussion, brainstorming, use of visual organizers) related to their selected topics

formulate effective questions to guide their research and inquiry

create appropriate research plans to investigate their selected topics (e.g., outline purpose and method; identify sources of information), ensuring that their plans follow guidelines for ethical research

locate and select information relevant to their investigations from a variety of primary sources

based on preliminary research, for each investigation formulate a hypothesis, thesis statement, or research question, and use it to focus their research

assess various aspects of information gathered from primary and secondary sources (e.g., accuracy, relevance, reliability, inherent values and bias, voice)

analyse and interpret research information

synthesize findings and formulate conclusions

demonstrate academic honesty by documenting the sources of all information generated through research

demonstrate an understanding of the general research process by reflecting on and evaluating their own research, inquiry, and communication skills

Lessons that meet Secondary expectations