Ontario Grade 11 HFC3M Food and Culture (Grade 11, University/College Preparation)
Chapters: 4
1. A. Research and Inquiry Skills
A1 Exploring · A2 Investigating · A3 Processing Information · A4 Communicating and Reflecting
- Anthropology and Culture – Anthropology is the study of human beings as a whole: our bodies, our past, our languages and our ways of life. Culture is the shared, learned way of life of a group: what people make, do, say and believe. Culture is learned, shared, symbolic, connected and always changing. Anthropologists study it by living with people (participant observation) and try to understand each culture on its own terms (cultural relativism) instead of judging it by their own (ethnocentrism).
- Food and Culture: How Place, Beliefs and History Shape Our Plate – What people eat is shaped by culture: geography and climate decide which crops and animals are available (the staple food), beliefs and customs decide what is eaten, when and how, and trade, colonisation and migration move foods around the world. Food also carries identity, festivals and hospitality. To study food and culture, follow an inquiry: plan a question, gather information from primary and secondary sources, process and analyse it honestly, communicate the findings using the right terms, and reflect on the process.
2. B. Culture, Foods, and Food Practices
B1 Food Choices · B2 Food Guidelines · B3 Culture and Food Habits
- Nutrition – Nutrition is how we get and use the substances in food. The body needs six groups of nutrients: carbohydrates and fats (mainly energy), proteins (growth and repair), vitamins and minerals (small amounts to keep the body working), and water, plus fibre for healthy digestion. Carbohydrate and protein give about 17 kJ per gram, fat about 37 kJ per gram. A balanced diet gives all nutrients in the right amounts, and energy in should roughly equal energy out.
- Anthropology and Culture – Anthropology is the study of human beings as a whole: our bodies, our past, our languages and our ways of life. Culture is the shared, learned way of life of a group: what people make, do, say and believe. Culture is learned, shared, symbolic, connected and always changing. Anthropologists study it by living with people (participant observation) and try to understand each culture on its own terms (cultural relativism) instead of judging it by their own (ethnocentrism).
3. C. Foods and Flavours
C1 Food Availability · C2 Sources of Foods · C3 Flavours of the World
- Nutrition – Nutrition is how we get and use the substances in food. The body needs six groups of nutrients: carbohydrates and fats (mainly energy), proteins (growth and repair), vitamins and minerals (small amounts to keep the body working), and water, plus fibre for healthy digestion. Carbohydrate and protein give about 17 kJ per gram, fat about 37 kJ per gram. A balanced diet gives all nutrients in the right amounts, and energy in should roughly equal energy out.
- Anthropology and Culture – Anthropology is the study of human beings as a whole: our bodies, our past, our languages and our ways of life. Culture is the shared, learned way of life of a group: what people make, do, say and believe. Culture is learned, shared, symbolic, connected and always changing. Anthropologists study it by living with people (participant observation) and try to understand each culture on its own terms (cultural relativism) instead of judging it by their own (ethnocentrism).
4. D. Food-Preparation Skills
D1 Kitchen Safety · D2 Food Safety · D3 Food Preparation · D4 Kitchen Literacy and Numeracy
- Health and Safety: Hazards, Risks and Controls – A hazard is anything that can cause harm. Risk is how likely the harm is and how bad it would be: risk = likelihood × severity. A risk assessment finds hazards, decides who could be harmed, rates the risk, adds controls and is reviewed. Use the hierarchy of control: eliminate, substitute, engineering controls, admin (rules, training, signs), then PPE last. Safety signs use colour and shape. Workshops, art rooms and workplaces need guards, ventilation, labelled materials, clear exits and first aid. Laws in most countries make employers and workers share the duty to stay safe.
- Nutrition – Nutrition is how we get and use the substances in food. The body needs six groups of nutrients: carbohydrates and fats (mainly energy), proteins (growth and repair), vitamins and minerals (small amounts to keep the body working), and water, plus fibre for healthy digestion. Carbohydrate and protein give about 17 kJ per gram, fat about 37 kJ per gram. A balanced diet gives all nutrients in the right amounts, and energy in should roughly equal energy out.