What HFA4U focuses on

HFA4U examines the relationships among food, energy balance, nutritional status, health, and disease. Students investigate the nutritional needs of individuals at different stages of life and evaluate current nutrition-related trends.

How students apply learning

Students explore healthy eating, food security, environmental responsibility, and food-preparation techniques while developing research and inquiry skills related to nutrition and health.

Food choices and nutrition throughout life

• Explore psychological, emotional, cultural, and economic factors that influence food choices.
• Examine how media, lifestyle, and personal beliefs may influence vegetarian and alternative diets.
• Investigate the history, purpose, and development of Canada’s Food Guide.
• Compare Canada’s Food Guide with other dietary guides and eating patterns.
• Study dietary reference intakes and the components of a nutritious diet.
• Investigate the nutritional needs of infants, toddlers, children, adolescents, adults, and older adults.

Nutrients, energy balance, and disease

• Study macronutrients, including carbohydrates, fats, proteins, fibre, sugar, and water.
• Examine micronutrients, including vitamins and minerals.
• Investigate digestion, absorption, and the role of nutrients in the body.
• Analyse personal eating and drinking habits using a three-day diet log.
• Explore energy balance, caloric needs, and the role of physical activity in health.
• Examine the relationships among nutrition, health, illness, and disease.
• Investigate determinants of health and changing nutritional needs during illness.

Current food trends and preparation skills

• Investigate new food products, emerging eating patterns, and popular diet trends.
• Examine how food products and diets are marketed for their claimed health benefits.
• Evaluate whether nutritional and health claims are supported by reliable evidence.
• Analyse the potential benefits and risks of selected foods and diet plans.
• Develop an understanding of kitchen safety and safe use of tools and appliances.
• Apply safe food-handling, storage, and sanitation practices to prevent foodborne illness.
• Practise recipe modification, cooking methods, and appropriate tool selection.
• Demonstrate safe and effective food-preparation techniques.

Food security, production, and the environment

• Explore economic, political, and environmental factors that influence food production.
• Examine Canadian agriculture, farming methods, meat and poultry production, the dairy industry, and horticulture.
• Investigate world hunger, food insecurity, malnutrition, and nutrient deficiencies.
• Analyse political and economic causes of local and global food insecurity.
• Study factors that affect the production and supply of food.
• Investigate the global water supply and its importance to food production.
• Examine the increasing use of biotechnology in food production.
• Evaluate the environmental impact of agriculture and food production.
• Assess laws and policies intended to reduce environmental degradation.
• Examine how consumer choices can support food security and environmental responsibility.

How grades are calculated

• 70% — Course work completed throughout the course.
• 30% — Final evaluation, including summative work and examination.
• Knowledge & Understanding: 25%
• Thinking: 25%
• Communication: 25%
• Application: 25%
• Evidence of learning is gathered through products, observations, and conversations.
• Assessment tools may include quizzes, tests, presentations, journals, projects, worksheets, checklists, and rubrics.

Main course resources

• No specific textbook is required for this course.
• Students use a variety of course readings and teacher-selected learning materials.
• Ontario Social Sciences and Humanities curriculum resources support course expectations.
• Selected nutrition articles, videos, case studies, and online resources may be used.
• Food guides, dietary guidelines, nutrition labels, and food safety resources support practical learning.

Important supports

Program planning includes inclusive and varied instructional approaches, critical thinking, nutrition literacy, research and inquiry skills, technology use, kitchen safety, food safety, career education, environmental responsibility, and academic honesty.

Students learn through discussion, investigation, practical food-preparation activities, research, worksheets, independent work, collaborative learning, presentations, and teacher feedback.

Learning activities support the development of communication, problem-solving, decision-making, and responsible consumer skills.