Grade 11

Key Concepts for Student Learning

Classroom Activites and Lesson Ideas

Curriculum
Grade 11

Grade 11 Healthy Active Living

Critical Thinking 1.5: Explain how current issues related to food might influence a person’s food choices; identify proactive measures and supports that could assist them in making decisions related to their reproductive, sexual, and overall health  

C 1.1: Describe the impact of various diseases and health conditions (e.g., Crohn’s disease, celiac disease, diabetes, cancer, anemia, allergies and food sensitivities, vitamin deficiency) on nutrient requirements, food choices, and meal planning  

C 3.1: Identify current issues that involve food either directly or indirectly, and explain how healthy eating choices are related to these issues

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Key Concepts for Student Learning:‍

  • Food choices are influenced by many factors. Some current issues related to food that may influence our choices include:
    • Marketing of food and beverages and the spread of nutrition misinformation. 
    • Food waste and the impact of climate change on the food system
    • Food affordability, access to food, and food justice
    • Household food insecurity 
  • Chronic disease management is complex and involves various factors related to the social determinants of health. Food may be one part of the management of some health conditions and chronic diseases. For example:
    • Avoiding eating certain foods to manage food allergy (e.g., milk, nuts) or celiac disease (i.e., gluten) 
    • Including iron rich foods as part of managing iron deficiency anemia
    • Following a dietary pattern (such as Canada’s Food Guide) to help manage chronic conditions such as high blood pressure or diabetes.
    • Eating foods that are appealing and energy-dense when going through cancer treatment

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Note: Do not have students engage in self-monitoring of eating/physical activity behaviour as this can cause harm.

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NOTE: Educators should be aware that food guide messages may not be appropriate for all students including those who are neurodivergent and/or have health, sensory or other exceptional needs that impact their relationship with food and eating. SMHO Resource on Mental Health Promotion at Schools: Classroom Considerations – Supporting Mental Wellness Amongst Students with Special Education Needs offers tips that can be applied to support learning about food and eating at school.

Classroom Activities and Ideas

  • Class discussion: How do food marketing techniques and trends and the medica influence our food and beverage choices?
    • Case Study: Explore the marketing strategies of energy drinks (ex. Prime). Evaluate the validity of the claims made in order to sell their product. How can you be an informed consumer? 
  • Class discussion: Where do you hear information on nutrition and food? Are these credible sources? What makes a source credible? Is there a product or service they are trying to sell?
  • OPHEA Lesson: What I Believe | Ophea.net
  • Body Sense: Online Module 2: Starting with a Positive Approach to Food – Examines how to neutralize food language and “rules,” practice intuitive eating and the enjoyment of food and eating, question supplements and be aware of diet culture. Start Module 2
  • Class Discussion: Discuss how food is a social justice issue. Why do some people have access to food and others don’t? What is food insecurity? Brainstorm possible solutions for food insecurity. 
  • Class Discussion: How does climate change impact the food system? How do the food choices we make influence climate change? 
    • Background: Healthy eating and the environment - Canada's Food Guide
    • Food Waste: What are ways we can reduce food waste as individuals, and as communities? 
    • Plant Based Foods: What are plant based foods? Explore plant based foods through taste-testing or recipe development. For example, learn about the different types of beans and lentils and have students find a recipe that incorporates those foods. 
    • Teach Nutrition: Feeding Canada: Exploring our Food System (discusses sustainable farming, food safety, food waste) 
  • Class discussion: What is iron deficiency anemia? What are the risk factors for being iron deficient? What foods are high in iron? Is including foods high in iron likely enough to manage iron deficiency anemia? 
  • Class discussion: What is a milk allergy? What is lactose intolerance? How are they different? What nutrients does milk (or milk containing foods like cheese or yogurt) provide? If someone has a milk allergy, what are other foods they could eat to get these nutrients? 

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