Correlation between

Food for Today, First Canadian Edition and

Food and Nutrition Sciences, Grade 9 or 10
Open (HFN10/HFN20) Ontario Curriculum

Self and Others

Overall Expectations
• Complete an assessment of the importance of meeting the food needs of family
members.
• Identify the various reasons for the choices people make about food.
• Analyse the importance of each family member’s contribution to the selection,
preparation, and serving of food.
• Demonstrate knowledge of the rules of mealtime etiquette (within the classroom
environment).

Specific Expectations
Food Needs of Individuals and Units Chapters Pages
Families
• Demonstrate an understanding 2: Food Needs 9: Meal 157, 179-
that providing for the food needs of Individuals Planning and 180
of family members can influence and Families Management
family relationships.
• Analyse the food needs of 2: Food Needs 9: Meal 157-163
individuals of different ages who of Individuals Planning and
have varying time schedules, and Families Management
food preferences, and health
concerns, and determine how
these needs might be met.
• Demonstrate creativity in 2: Food Needs 9: Meal 157-165,
planning, preparing, and serving of Individuals Planning and 173-177
a meal that meets the specifically and Families Management
defined needs and budget of a
particular family or individual.
• Demonstrate knowledge of 2: Food Needs 9: Meal 180-186
appropriate mealtime etiquette. of Individuals Planning and
and Families Management

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• Describe ways that individuals 2: Food Needs 9: Meal 163. 179-
and family members can of Individuals Planning and 180
contribute to the provision of and Families Management
food.
Food Choices
• Describe the effect of early 1: Our Food 3: The Effects 27-36
childhood eating habits on Choices of Childhood
current eating patterns and on Eating Patterns
nutritional well-being throughout
life.
• Categorize the reasons why 1: Our Food 1: Our Food 3-7
people eat the foods they eat. Choices Needs

2: Why People 11-21

Eat the Foods
They Do
• Explain how families, peers, and 1: Our Food 4: Food 41-49
the media influence an Choices Marketing
individual’s food choices and
habits. 4: Achieving 17: Changing 365
Wellness Perceptions of
Beauty

Personal and Social Responsibilities

Overall Expectations
• Analyse the responsibilities involved in maintaining nutritional health and well-being.
• Identify consumer responsibility in the investigation of current food issues.
• Summarize the practical factors and demonstrate the skills involved in producing
appetizing and healthy foods for themselves and others.

Specific Expectations
Nutritional Health and Well-Being Units Chapters Pages
• Identify nutrients, and their 3: Nutrition, 11: Nutrient 223-261
sources, required for maintaining Health, and Wise
good health at different stages of Well-Being
the life cycle.
• Explain the purpose of food 3: Nutrition, 12: Nutritious 265-274
guidelines. Health, and Meals
Well-Being

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• Analyse the relationship between 3: Nutrition, 13: Personal 286-287
eating breakfast, and school Health, and Eating Habits
performance and attitudes. Well-Being
• Describe the effects of food habits 3: Nutrition, 13: Personal 287-289
on physical, emotional, and Health, and Eating Habits
psychological well-being. Well-Being
• Evaluate personal eating habits. 3: Nutrition, 13: Personal 291-292
Health, and Eating Habits
Well-Being
• Use appropriate food guides or 3: Nutrition, 12: Nutritious 271-280,
other materials to plan Health, and Meals 282-283
nutritionally adequate meals in a Well-Being
group setting.

Consumer Awareness
• Produce general food-shopping 2: Food Needs 10: Shopping 191-200,
guidelines that are efficient and of Individuals Smart 217
economical. and Families
• Demonstrate an understanding of 2: Food Needs 10: Shopping 201-216
Canada’s food-grading practices of Individuals Smart
and food-labelling regulations and and Families
terms.

• Produce an investigation of 1: Our Food 4: Food 53

current food-marketing Choices Marketing
techniques directed at different
age groups.
• Prepare an evaluation of several 1: Our Food 4: Food 52-53
sources of food information in Choices Marketing
order to detect bias,
3: 15: Food 317-318
Nutrition, Marketing and
Health, and Advertising
Well-Being
• Describe the influence of 3: Nutrition, 15: Food 319-321
marketing and advertising on Health, and Marketing and
personal food choices. Well-Being Advertising

4: Achieving 17: Changing 365

Wellness Perceptions of
Beauty
• Produce a compilation of reliable 3: Nutrition, 12: Nutritious 271-280,
sources of nutrition information. Health, and Meals 282, 283
Well-Being

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• Describe how to identify fresh, 2: Food Needs 10: Shopping 204-208
ripe produce. of Individuals Smart
and Families
• Demonstrate an ability to 2: Food Needs 10: Shopping 194-197,
calculate unit prices, decipher of Individuals Smart 213-216
“best before” dates, read and Families
ingredient lists, and understand
how comparatively expensive
convenience foods are.
• Examine the relationship between 3: Nutrition, 15: Food 317-321,
consumer awareness and food Health, and Marketing and 325
marketing. Well-Being Advertising
• Use a variety of print or electronic 3: Nutrition, 16: Food 327-335,
reference tools and Health, and Additives 337
telecommunications tools to build Well-Being
a knowledge base on the use and
function of food additives.
• Describe organic foods, and 2: Food Needs 10: Shopping 216-217
explain their increased of Individuals Smart
availability. and Families
• Identify types of dietary regimens, 3: Nutrition, 14: Diet, 299-304,
and the reasons behind these Health, and Lifestyle, and 307-311
dietary choices. Well-Being Health
Practical Skills Unit Chapter Pages
• Plan meals that address factors 2: Food Needs 9: Meal 157-163,
such as nutritional needs, age, of Individuals Planning and 170-179
likes and dislikes, activity levels, and Families Management
special diets, and considerations
related to time, money, and effort. 3: Nutrition, 14: Diet, 315
Health, and Lifestyle, and
Well-Being Health
• Identify, select, and effectively 2: Food Needs 7: At Home in 103-129,
use appropriate kitchen tools to of Individuals the Kitchen 131
plan and prepare interesting and and Families
appealing meals in co-operation
with others.
• Safely use, maintain, clean, and 2: Food Needs 6: Kitchen 71-78
store tools and equipment used in of Individuals Know-How
food preparation. and Families
• Identify and demonstrate safe 2: Food Needs 6: Kitchen 78-95
food-handling practices, including of Individuals Know-How
kitchen safety, sanitary methods, and Families
and proper food storage.

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• Demonstrate accurate measuring 2: Food Needs 7: At Home in 115-121
skills and appropriate food- of Individuals the Kitchen
preparation techniques. and Families
8: A Cook’s 139-149
Book
• Plan and budget for a family’s 2: Food Needs 9: Meal 165-173
meals for one week and prepare a of Individuals Planning and
list of all ingredients. and Families Management
• Use mathematical skills 2: Food Needs 8: A Cook’s 139-145,
accurately in meal planning and of Individuals Book 149-150,
recipe changes, employing both and Families 150-152
SI metric units and imperial
measures.
• Demonstrate the ability to follow 2: Food Needs 8: A Cook’s 134-139,
a recipe, make substitutions, and of Individuals Book 141-142,
alter portions as necessary. and Families 10: Shopping 144-145,
Smart 150-152
• Describe the useful information 2: Food Needs 8: A Cook’s 134
available in cookbooks. of Individuals Book
and Families
• Demonstrate basic cooking and 2: Food Needs 7: At Home in 121-129
baking skills. of Individuals the Kitchen
and Families

Social Challenges
Overall Expectations
• Analyse the concept of body image and its relationship to eating disorders and body
altering substance abuse.
• Demonstrate an understanding of how to make informed food decisions when dealing
with stressful situations.

Specific Expectations
Body Image Units Chapters Pages
• Analyse information from several 4: Achieving 17: Changing 341-346,
sources to determine society’s Wellness Perceptions of 353-362,
changing perception of beauty. Beauty 365
• Describe unhealthy eating 4: Achieving 18: Recognizing 368-378,
patterns and body altering Wellness Unhealthy 382-388
substance abuse. Eating Patterns

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• Identify strategies for remediating 4: Achieving 18: Recognizing 378-382,
unhealthy eating habits and body Wellness Unhealthy 388-389
altering substance abuse. Eating Patterns

21: Strategies 439-441

for Achieving
Well-Being
• Demonstrate an understanding of 4: Achieving 17: Changing 347-352
the influence of role models in Wellness Perceptions of
helping youth feel comfortable Beauty
about their bodies.
• Analyse weight control programs 4: Achieving 19: Achieving a 393-400
to determine the characteristics of Wellness Healthy Body
those most likely to help people Weight
reach and/or maintain a healthy
body weight.
• Identify techniques for reducing 4: Achieving 19: Achieving a 400-406
the percentage of fat content in a Wellness Healthy Body
person’s diet. Weight

20: Reducing 411-426

Fat in Your Diet
Stress Management and Food
• Demonstrate an understanding of 4: Achieving 21: Strategies 431-445,
the importance of achieving Wellness for Achieving 446
overall personal well-being. Well-Being
• Identify personal food choices 4: Achieving 21: Strategies 434-436,
and how these choices affect their Wellness for Achieving 447
ability to cope with stress. Well-Being
• Analyse the role of familiar foods 4: Achieving 21: Strategies 435-436,
in the management of stress. Wellness for Achieving 446-447
Well-Being

Diversity, Interdependence, and Global Connections

Overall Expectations
• Describe the relationship among family customs, traditions, and food, using current
social science research methods.
• Demonstrate an understanding of our Canadian food heritage.
• Identify food supply and production industries in Canada.
• Complete an investigation of current global issues related to food, using current social
science research methods.

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Specific Expectations
Family Customs, Traditions, and Units Chapters Pages
Food
• Present the results of an 5: Food From 27: Diversity in 549-575
investigation into the foods, Canadian and Food
traditions, and religious laws of Global
different cultures, including types Perspectives
of foods eaten and characteristic
flavours.
• Identify the food customs and 5: Food From 27: Diversity in 577
traditions of their own families. Canadian and Food
Global
Perspectives
• Plan and prepare food products, 5: Food From 27: Diversity in 577
using a variety of cultural Canadian and Food
traditions. Global
Perspectives
Canadian Food Heritage
• Describe the diets, and the 5: Food From 22: Our 431-472
characteristics of food-production Canadian and Aboriginal Food
methods, of Native people in Global Heritage
various parts of Canada. Perspectives
• Determine the contribution of 5: Food From 23: Canada’s 477-491
cultural and regional foods in the Canadian and Regional Foods
development of our Canadian Global
food heritage and culture. Perspectives
• Use a variety of tools such as 5: Food From 23: Canada’s 493
books or search engines on the Canadian and Regional Foods
Internet to research and report on Global
the emergence of a new Canadian Perspectives
cuisine.
• Select and use regional and 5: Food From 23: Canada’s 493
seasonal foods to plan and Canadian and Regional Foods
produce a Canadian food product Global
or meal. Perspectives
Canadian Food Supply and
Production
• Identify the primary food sources 5: Food From 24: Canadian 495-499
in Canada. Canadian and Food Supply and
Global Production
Perspectives
• Complete an assessment of the 5: Food From 24: Canadian 500-504
influence of geography on food Canadian and Food Supply and
supply and production. Global Production
Perspectives
• Describe the role of co-operatives 5: Food From 24: Canadian 504-507
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 and marketing boards, including Canadian and Food Supply and
those of Native peoples. Global Production
Perspectives
Global Food Issues
• Explain the importance of policy 5: Food From 25: Investigating 522-523
decisions as applied to global Canadian and World Hunger
food issues. Global
Perspectives
• Identify the causes of hunger in 5: Food From 25: Investigating 513-523
Canada and the world and list Canadian and World Hunger
some possible strategies for Global
alleviating hunger. Perspectives
• Determine how food-production 5: Food From 25: Investigating 521-523
methods can contribute to Canadian and World Hunger
satisfying global food needs. Global
Perspectives
• Differentiate between the food- 5: Food From 25: Investigating 518-519,
production methods of developed Canadian and World Hunger 521
and developing countries and the Global
impact of those methods on food Perspectives
security.
• Prepare a global food product or 5: Food From 26: Staple Foods 531, 532,
meal. Canadian and of the World 533, 534,
Global 536, 537,
Perspectives 538, 540,
541, 543,
544, 547

27: Diversity in 577

Food

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Social Science Skills
Overall Expectations
• Demonstrate appropriate use of social science research methods in the investigation
of food-related issues.
• Effectively communicate the results of their inquiries.
• Demonstrate effective collaborative group skills.

Specific Expectations
Social Science Research Units Chapters Pages
• Correctly use food and nutrition All units All chapters 8-9, 24-25,
terminology 38-39, 52-
53, 64-65,
100-101,
130-131,
154-155,
188-189,
218-219,
262-263,
296-297,
314-315,
324-325,
336-337,
364-365,
390-391,
409, 428-
429, 446-
447, 474-
475, 492-
493, 510-
511, 526-
527, 546-
547, 577
• Identify the process involved in 1: Our Food 2: Why People 13
social science research. Choices Eat the Foods
They Do
• Distinguish between key and 1: Our Food 3: The Effects of 37, 39
supporting issues in formulating Choices Childhood
questions to be researched. Eating Patterns
• Demonstrate data-collecting 1: Our Food 4: Food 52
skills, including the use of Choices Marketing
questionnaires and interviews.
4: Achieving 17: Changing 365
Wellness Perceptions of
Beauty

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 20: Reducing Fat 429
in Your Diet

5: Food From 24: Canadian 508

Canadian and Food Supply and
Global Production
Perspectives
Social Science Research Units Chapters Pages
• Use research derived from a 1: Our Food 4: Food 50-51, 52-
variety of primary sources and Choices Marketing 53
secondary sources.
7: At Home in 131
the Kitchen

8: A Cook’s 155
Book

3: Nutrition, 13: Personal 290-292,

Health, and Eating Habits 297
Well-Being

4: Achieving 17: Changing 365

Wellness Perceptions of
Beauty
• Use a variety of print or 5: Food From 24: Canadian 511
electronic reference tools and Canadian and Food Supply and
telecommunications tools to Global Production
build a knowledge base on the Perspectives
Canadian agri-food system.
• Write a report or an essay 4: Achieving 20: Reducing Fat 427, 429
analysing a food issue, such as Wellness in Your Diet
food security, by reading,
summarizing, and interpreting 5: Food From 25: Investigating 524, 526
articles on food and nutrition in Canadian and World Hunger
newspapers, magazines, and Global
selected research literature. Perspectives
• Distinguish between research 4: Achieving 17: Changing 349
evidence and opinion. Wellness Perceptions of
Beauty
• Evaluate print and electronic 3: Nutrition, 14: Diet, 312, 315
resources on food and nutrition Health, and Lifestyle, and
for validity, reliability, accuracy, Well-Being Health
bias, and relevance.
15: Food 321, 325
Marketing and
Advertising
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 4: Achieving 18: Recognizing 391
Wellness Unhealthy
Eating Patterns
Communication of Results Units Chapters Pages
• Record information and key ideas 3: Nutrition, 13: Personal 297
from their research, and Health, and Eating Habits
document the sources accurately Well-Being
in correct bibliographic form. 16: Food 335, 337
Additives

5: Food From 25: Investigating 524, 526

Canadian and World Hunger
Global
Perspectives
• Organize, interpret, and 2: Food Needs 9: Meal Planning 177, 188-
communicate the results of their of Individuals and 189
inquiries, using a variety of and Families Management
methods.
3: Nutrition, 15: Food 321-322,
Health, and Marketing and 325
Well-Being Advertising

17: Changing 365

Perceptions of
Beauty

18: Recognizing 391

Unhealthy
Eating Patterns

4: Achieving 21: Strategies for 447

Wellness Achieving Well-
Being

5: Food From 22: Our 475

Canadian and Aboriginal Food
Global Heritage
Perspectives
24: Canadian 511
Food Supply and
Production

25: Investigating 527

World Hunger

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 26: Staple Foods 546-547
of the World
Communication of Results Units Chapters Pages
• Illustrate career opportunities 1: Our Food 5: Career 65
related to food and nutrition by Choices Opportunities
creating a poster, newsletter, or (See also
brochure. Career
Profiles on
pages 23,
31, 63, 99,
153, 167,
253, 261,
295, 313,
323, 363,
407, 473,
509, 525,
601, 643,
667)
Collaborative Group Skills
• Demonstrate effective speaking 1: Our Food 5: Career 65
and listening skills in a small Choices Opportunities
group.
4: Achieving 17: Changing 365
Wellness Perceptions of
Beauty

19: Achieving a 409

Healthy Body
Weight

21: Strategies for 446

Achieving
Wellness
• Demonstrate an ability to 2: Food Needs 7: At Home in 131
perform a variety of roles in of Individuals the Kitchen
small groups. and Families
8: A Cook’s 140, 155
Book
• Demonstrate collaborative 1: Our Food 6: Kitchen 85, 100-
problem-solving, conflict Choices Know-How 101
resolution, and planning skills,
and be able to explain the need 2: Food Needs 8: A Cook’s 140, 155
for these skills by referring to of Individuals Book
organizational theory. and Families

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