Ontario Grade 12 HFL4E Food and Healthy Living (Grade 12, Workplace Preparation)
Chapters: 5
1. A. Research and Inquiry Skills
A1 Exploring · A2 Investigating · A3 Processing Information · A4 Communicating and Reflecting
- 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.
- Research Skills: From a Question to a Finished Project – Research is a careful way of finding an answer. You ask a clear, focused question, plan how to answer it, find information and check that each source can be trusted, collect and analyse your own data, draw a conclusion that the evidence supports, and share it while crediting every source you used.
2. B. Kitchen Fundamentals
B1 Kitchen Safety · B2 Food Safety · B3 Food Preparation · B4 Kitchen Essentials
- 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.
- Stars and Galaxies: From Starlight to the Big Bang – Everything we know about stars comes from their light. Splitting starlight into a spectrum shows dark lines that tell us which elements a star has; the colour tells us its temperature (blue = hot, red = cool) and stars are sorted into classes O B A F G K M. The H-R diagram plots true brightness against temperature: most stars, including the Sun, lie on the main sequence, with giants top right and white dwarfs bottom left. A star is born in a nebula and its mass decides its life: a Sun-like star becomes a red giant and then a white dwarf; a star of more than about 8 solar masses becomes a supergiant, explodes as a supernova and leaves a neutron star or black hole. Stars gather in galaxies, which are spiral, elliptical or irregular. Distances are huge, so we use the astronomical unit, the light-year and the parsec. Galaxies are moving apart, faster when farther (Hubble's law), which together with the cosmic microwave background supports the Big Bang about 13.8 billion years ago.
3. C. Food Fundamentals
C1 Healthy Eating · C2 Diverse Food Needs · C3 Menu Planning
- 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.
4. D. The Food Consumer
D1 Food Shopping · D2 Responsible Consumerism · D3 Consumer Literacy and Numeracy · D4 Eating Out
- 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.
- Marketing Management – Marketing means finding out what buyers need and meeting that need in exchange for value, at a profit. It has many functions (research, planning, branding, labelling, packaging, pricing, promotion, distribution, service) and five philosophies (production, product, selling, marketing, societal). The marketing mix is the 4Ps: product (with branding, labelling, packaging), price (shaped by cost, demand, competition, government rules, objectives and marketing methods), place (channels and physical distribution) and promotion (advertising, personal selling, sales promotion, public relations).
5. E. Food and the Workplace
E1 Preparing to Work in the Food Industry · E2 Successful Employment in the Food Industry
- 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.