c/c_Conception, compétences pratiques et technologies_Neuvième Année_Étude des alimentsles microbes pathogènes associés aux maladies d’origine alimentaireles composantes de la préparation des aliments, y compris la façon d’utiliser et d’adap

Subject
Applied Design, Skills, and Technologies
Grade
Grade 9
Concept/Content
Food Studies
  • pathogenic microbes associated with food-borne illnesses
  • components of food preparation, including use and adaptations of ingredients, techniques, and equipment
  • health, economic, and environmental factors that influence availability and choice of food in personal, local, and global contexts
  • ethical issues related to food systems
  • First Peoples traditional food use, including ingredients, harvesting/gathering, storage, preparation, and preservation
Elaboration
for example, salmonella, E. coli 0157:H7, staphylococcus
for example, global food systems, balanced eating/nutrition, food waste, food marketing, food trends, ethics
for example, environment, conditions, rights of workers and animals
keywords
pathogenic microbes
factors
ethical issues