Ms Sanaz Teacher and Dietitian

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Canada - Ontario - North York
Ms Sanaz Teacher and Dietitian
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This lesson introduces students to micronutrients. Learning goals include: - Distinguish between macronutrients and micronutrients - Discuss the functions of micronutrients (including vitamins and minerals) - Describe the cause and symptoms of
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This lesson introduces students to "macronutrients" including carbohydrates, fats and proteins. Learning goals include: - Identify the sources of macronutrients - Explain the functions of macronutrients (including carbohydrates, proteins and
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This lesson introduces students to "macronutrients" including carbohydrates, fats and proteins. Learning goals include: - Identify the sources of macronutrients - Explain the functions of macronutrients (including carbohydrates, proteins and
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This lesson discussed strategies to help preserve nutrients in foods including fruits and vegetables. Key learning goals include: - Discuss stages at which the nutritional content of food may be impacted - Use appropriate food preparation methods to
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This lesson will go over the three macronutrients: carbohydrates, proteins and fats. There will be a discussion on the underlying biochemistry (molecular makeup) of the compounds, the sources of macronutrients, and concerns related to inadequate or
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This lesson will review the different version of Canada's food guide which take into consideration the needs of different populations including the Aboriginal population. Learning Goals: Compare key recommendations and foods represented in various
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This is an introductory lesson. The focus is on what nutrients are and why they are important. More specifically, macronutrients and micronutrients are introduced. Based on the Ontario Curriculum, this is appropriate for HFA4U and covers curriculum
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Note: these are powerpoint slides that supplement the video lesson. This is an introductory lesson. The focus is on what nutrients are and why they are important. More specifically, macronutrients and micronutrients are introduced. Based on the
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This lesson provides and introduction to the food guide and is focused on History of Canada's Food Guide. The learning goals for this lesson include: - Demonstrate an understanding of the history of Canada’s Food Guide - Explain why Canada’s Food
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This lesson is an overview of the food guide and a detailed explanation of what is outlined in Canada's Food Guide. The learning goals are: - Outline the main nutrients found in each of the food groups in Canada’s Food Guide - Demonstrate an
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This lesson will focus on the different versions of Canada's food guide and why they are important, followed by a discussion on international food guides and the underlying reason for observed differences. Further, the relation between food and
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This lesson will introduce students to portion sizes, as outlined on Canada's Food Guide, as well as the handy guide for measuring portion sizes. There will be a discussion on the importance of knowing portion sizes, pertaining to weight management
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In this lesson, students are introduced to the concept of energy balance, with focus on energy input and output, three forms of energy expenditure (BMR, TEF and Physical Activity), factors impacting energy expenditure (e.g. genetics, body
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This lesson focuses on the process of metabolism, with emphasis on digestion and the digestive system. There will be a review of the digestive system and its functions, and discussion on how macronutrients are processed. Further, metabolism will be
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This lesson will discuss nutritional status and how it is assessed. There will be focus on the DRIs including: EAR, RDA, AI and UL. Caloric requirements and macronutrient composition will be discussed. With this, calorimetry and equations for
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This lesson is an introduction to the ABC of nutrition, discussing the definition of nutrients, why they are important, how they are categorized (macro vs. micronutrients), and discusses what calories are. Learning Goals: Understand what nutrients
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This lesson will discuss micronutrients including vitamins and minerals. There will be discussion on water soluble and fat soluble vitamins, and how they work. Also, minerals will be discussed with focus on their key functions. There will also be a
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In this lesson, the importance of proper food handling is discussed when it comes to nutrient preservations. Learning Goals: Discuss stages at which the nutritional content of food may be impacted Use appropriate food preparation methods to
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This lesson will discuss the concept of nutritional status. There will be a discussions on the DRIs (EAR, AI, UL, RDA), caloric requirements and methods for determining them, macronutrient composition, BMI and body composition. Case studies are
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In this lesson the history of Canada's food guide will be discussed, with emphasis on the underlying reasons. Learning Goals: Demonstrate an understanding of the history of Canada’s Food Guide Explain why Canada’s Food Guide has changed over
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