Short Description:
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Long Description:
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Other books in the series include: Basic Kitchen and Food Service Management Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 14360

ISBN: 978-1-998755-12-7

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

This lesson plan serves as a final project for a food science class. This project incorporates everything students learned throughout a year long food science class. Students will develop and make their own original food product complete with a nutrition label, marketing plan, and science behind how it's made.

Short Description:
Food Studies aims to help readers understand and address numerous issues within food, food culture, and food systems. These subjects transcend disciplinary boundaries and call attention to how matter, meaning, and movement produce complex and dynamic food-human realities. Chapters range from sovereignty to breastfeeding, financialization to food porn, pollination to fair trade. Embedded throughout, art, poetry, illustration, and audiovisual works offer moments to reflect on and synthesize the text-based entries. Through reading, classroom discussion, and engaging with the extensive pedagogical tools, learners and teachers alike may acquire a new sense of things foodish—along with a new sense of their own place and role within food systems themselves.

Long Description:
What is food? A thing we eat, a creator of cultures, an all-encompassing system? An object, a process, a way of understanding ourselves? A focus of transdisciplinary practice and study? A subject through which to reimagine ‘study’ and ‘practice’ altogether?

This book aims to help students address these and other questions, providing perspectives and insights about numerous themes, while also opening up possibilities for ongoing exploration. It is also intended as a pedagogical tool with which to probe and transcend disciplinary boundaries, so that the stuff and significance of food itself might become starting points for learning and conducting research.

The three Ms in the book’s subtitle—matter, meaning, movement—are a way of underscoring food’s pluralist nature. It is evidently stuff that we eat, but it is equally stuff that we use to symbolize other parts of human existence—as well as stuff that we load with discourse and ideas. Moreover, as evidenced by the ways in which we transport edible things around the globe, process and transform them, and insert them into contexts from finance to fashion, food moves.

As you use this book, perhaps a transformed sense of food, food culture, and food systems will emerge—along with a new sense of your own place and role within them. Perhaps a particular method or practice from one of the chapters will resonate with a poem or illustration, helping to illuminate a scrap of theory you have struggled to apprehend. Perhaps a perception of how agriculture and economics and identity are linked will start to form in your consciousness, motivating you to take part in activism or art-making. Perhaps you will be inspired to draft a contribution to the second, third, or multi-volume edition of this book, and you will become a future editor of Food Studies, or a teacher of new learners. And then, together, perhaps we will all acquire an understanding of food that becomes, over time, as lively, intersubjective, and complex as this wonderful subject itself.

Word Count: 162816

ISBN: 9781778060311

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

In this psychology real-life investigation, students investigate the food on their plates, identify the source location of the foods they consume on a regular basis, and calculate their carbon footprint. The goal is to identify their diet (its source of origin – where was it grown, packaged, shipped from, etc.), its impact on their subjective well-being (also known as "happiness"), and its impact on their health as well as climate justice. Students conduct research to identify one potentially problematic ingredient that they frequently ingest. The idea here is for the students to investigate their carbon footprint and reflect on their current dietary choices, and also consider food ingredient(s) that might be detrimental to their well-being, such as increasing the vulnerability to certain diseases such as COVID-19, cancer, diabetes, etc. The goal is to widen students' awareness and encourage them to make up their own minds about their dietary choices while considering new directions to take. Furthermore, with the encouragement of a TED Talk on the power of talking about climate change with others, students are asked to create/design an infographic to effectively engage with the larger community on the issues of climate change and climate justice, and then use the infographic to talk to friends and family about what you are learning about climate change and climate justice.

Students learn that when one part of a food web changes, it impacts other parts of the web. Students learn that stewardship decisions impact the different components of food webs in different ways.

By using this tiered assignment students at different levels are able to review characteristics of living things by either creating a food web or food chart.

Short Description:
Drawing upon the food security literature and current events in the media, this survey course will encourage learners to build a new understanding of food security, water shortages in agricultural production, and climate change challenges in agriculture. We will introduce policy tools and case studies illustrating the effects that climate change has on agriculture which will be useful and applicable to individual cross-disciplinary learning.

Long Description:
Food security is one of the most pressing dilemmas of our time. Around the globe, approximately 2 billion people experience some form of food deprivation each day. One in ten people suffer from some form of food insecurity in Canada. This has led scholars to question why food insecurity exists in an ostensibly food secure country. The literature on food security and climate change has also grown exponentially over the past several decades in large part as a response to world events such as the Green Revolution and other forms of industrial agricultural development since the 1970s. Despite the advances in research and technology, we still possess inadequate knowledge of the dynamics causing the onset of food insecurity, and significant disagreement persists among scholars concerning the best way to ameliorate food insecurity.

Drawing upon the food security literature and current events in the media, this survey course will encourage learners to build a new understanding of food security, water shortages in agricultural production, and climate change challenges in agriculture. We will introduce policy tools and case studies illustrating the effects that climate change has on agriculture which will be useful and applicable to individual cross-disciplinary learning.

This course is part of the Adaptation Learning Network led by the Resilience by Design Lab at Royal Roads University. The project is supported by the Climate Action Secretariat of the BC Ministry of Environment & Climate Change Strategy and Natural Resources Canada through its Building Regional Adaptation Capacity and Expertise (BRACE) program. The BRACE program works with Canadian provinces to support training activities that help build skills and expertise on climate adaptation and resilience.

Word Count: 19025

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

In this activity, students listen to a podcast and then investigate causes of and solutions to food waste, plant-based recipes to get excited about, and the diversity and variety of heirloom foods.

Comprehensive curriculum/unit to teach how food systems affect climate change. Strong use of real data is embedded throughout. Full lessons, mini-lessons, and short videos are presented.

Food and Nutrition: Personal Nutrition Unit

FN 110
Personal Nutrition

Description
Explores personal food habits and beliefs. Emphasizes practical application of nutrition knowledge to enhance general health. Includes analyzing one's present diet and evaluating it according to latest nutritional guidelines. Covers basic nutrition and little or no science background is necessary to succeed.

The Future of Food is an introductory-level science course that emphasizes the challenges facing food systems in the 21st century, and issues of sustainability for agriculture and other food production activities, as well as the challenges posed by food insecurity and modern diets to human health and well-being. Topics covered include introduction to the coupled-system perspective, historical development of food systems, socioeconomic aspects of the food system, interaction of the food system with the Earth's environment including soil, water, biota and climate, and the future of the food system considering potential changes such as in climate, urbanization, and demography.

Students analyze their own nutrition and then complete a project where they develop a research question, collect data in the field about students' nutrition, and analyze their data. Students use their research on nutritional requirements and student data to recommend changes in the school to improve student nutrition. Student teams identify and summarize their persuasive arguments with the data they have gathered. They present their findings to the appropriate audience with decision-making authority.

This unit plan was originally developed by the Intel® Teach program as an exemplary unit plan demonstrating some of the best attributes of teaching with technology.

This course will explore food in modern American history as a story of industrialization and globalization. Lectures, readings, and discussions will emphasize the historical dimensions of—and debates about—slave plantations and factory farm labor; industrial processing and technologies of food preservation; the political economy and ecology of global commodity chains; the vagaries of nutritional science; food restrictions and reform movements; food surpluses and famines; cooking traditions and innovations; the emergence of restaurants, supermarkets, fast food, and slow food. The core concern of the course will be to understand the increasingly pervasive influence of the American model of food production and consumption patterns.

Assigning students particular roles can be an effective way to organize groups and simulate job site communication.  Assigning a ‘foreman’ for groups in an agriculture education classroom helps to distribute responsibility among group members and ensures accountability for all students’ participation. As students practice assuming greater responsibility, they can develop new skills. Designed by Donald Fowler.

Students begin this activity by using the IPCC4, carbon diagram to distinguish natural and anthropogenic carbon. (A point that students may need to have clarified is that CO2 from natural and anthropogenic sources is the same molecule.). Students begin with Activity 1 , calculating the overall carbon transfer for a year, followed by an examination of the role of forests in the carbon cycle. This suite of activities includes 7 parts, and the selection of additional activities depends upon the discretion of the instructor and focus of the class.

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This lesson presents an overview of ecosystems of a forest. Upon completion of this unit students will know the dynamics of forestry management. This represents a portion of the Introduction to Agriculture, Food, and Natural Resources (AFNR) series in Nebraska middle and high school agricultural education.

This video segment from the Earth Operators Manual summarizes how fossil fuels are made, provides a comparison of how long it takes to store energy in coal, oil and natural gas, and discusses how fast we're using them.

In this lesson, students will learn that minerals are a necessary part of our diet. They will learn that different minerals have different functions in the body. More specifically, they will discover that iron is necessary to carry oxygen around the body. In the associated activity, students will design a process that removes the most iron from the cereal.