Nutrition and Health HFA4U


This course explores the relationships between food, energy balance, and nutritional status, alongside the nutritional needs of individuals at various life stages and the role of nutrition in health and disease. Students will evaluate nutrition-related trends and determine how food choices can promote food security and environmental responsibility. Additionally, they will learn about healthy eating, expand their food preparation techniques, and enhance their social science research skills by investigating issues related to nutrition and health.

SKU: HFA4U Category:

The HFA4U Nutrition and Health course is designed for Grade 12 students who are interested in exploring nutrition, health science, and related topics. The course prepares students for postsecondary studies in health sciences, dietetics, and other related fields.

Course Overview

Students will examine current issues in nutrition and health, analyze dietary habits, and explore global nutrition issues. The course will help students understand the importance of nutrition for healthy development and gain skills in food selection and preparation.


The prerequisite for this course is Any university or university/college preparation course in social sciences and humanities, English, or Canadian and world studies.

Key Learning Objectives

  • Understand the role of essential nutrients in maintaining health and preventing disease.
  • Evaluate current food consumption patterns and trends, including the social and cultural influences on eating habits.
  • Analyze the impact of nutrition on development and overall health.
  • Explore the global implications of food production, distribution, and consumption.
  • Develop research skills to analyze current issues in nutrition and propose potential solutions.

Overall Expectations

By the end of this course, the student will:



  • Exploring: Explore topics related to nutrition and health, and formulate questions to guide their research.
  • Investigating: Create research plans and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods.
  • Processing information: Assess, record, analyze, and synthesize information gathered through research and inquiry.
  • Communicating and reflecting: Communicate the results of their research and inquiry clearly and effectively, and reflect on and evaluate their research, inquiry, and communication skills.



  • Nutrients: Demonstrate an understanding of nutrients and their connection to physical health.
  • Food guides: Demonstrate an understanding of Canada's Food Guide and its role in promoting physical health.
  • Energy balance: Demonstrate an understanding of the physical processes involved in maintaining energy balance.
  • Nutritional status: Demonstrate an understanding of their nutrient intake and of factors that affect the nutritional status of individuals and groups.



  • Nutrition throughout the lifespan: Demonstrate an understanding of food- and nutrition-related issues at different stages of the lifespan.
  • Nutrition and disease: Demonstrate an understanding of the relationships between nutrition, health, and disease.
  • Trends and patterns in food and nutrition: Demonstrate an understanding of current Canadian trends and patterns in nutritional guidelines, and in food production and consumption.



  • Food security: Demonstrate an understanding of various factors involved in achieving and maintaining food security.
  • Food production and supply: Demonstrate an understanding of various factors that affect food production and supply.
  • Food production and the environment: Demonstrate an understanding of the impact of food production on the environment.



  • Kitchen safety: Demonstrate an understanding of practices that ensure or enhance kitchen safety.
  • Food safety: Demonstrate an understanding of practices that ensure or enhance food safety.
  • Food preparation: Demonstrate skills needed in food preparation.

Course Details

Course CodeHFA4U
Course TypeUniversity/College
FormatUniversity/College Preparation
PrerequisiteAny Grade 11 or 12 university (U) or university/college (M) preparation course in Social Sciences and Humanities, English, or Canadian and World Studies.
Course TitleNutrition and Health
GradeGrade 12
Credit Value1.0

Outline of Course Content

1Food Safety and Preparation25 hours
2Nutrition and Health25 hours
3Eating Patterns and Trends25 hours
4Local and Global Issues25 hours
Final Summative10 hours
Total110 hours