Tasting My Story
There’s no way Chase intends to let new kid, Nicolai Driscoll, win his school’s baking competition—but when it comes to cooking, Chase doesn’t know the difference between flour and baking soda. He goes to his Grandmother for help—and is drawn into a family mystery where he journeys through time. In each mouthwatering era, Chase learns a little about food, and a lot about the importance of family and tradition.
A trip to the local farmer’s market with his grandma prompts Chase Duffy to learn about truthful advertising – even for products he knows are great – and the ongoing responsibility of today’s farmers to speak about how they grow the foods that we eat.
Dawn Ius, writer
James Grasdal, illustrator
Alberta Canola Producers Commission, publisher
Comparison of Dietary Fats
Despite the commonly held impression that fats are bad for you, fat isn’t always the villain in our diets. Some fats, such as trans fats and saturated fats, do indeed contribute to weight gain and clogged arteries. However, good fats such as monounsaturated and polyunsaturated fats have the opposite effect.
They are in fact helping to build a strong and resilient mind and body, fight fatigue and even control weight. The key issue is not cutting out all fat, it is instead learning to make healthy choices by replacing bad fats with good ones.
The information in Comparison of Dietary Fats provides and excellent explanation and visual comparison of the fats in edible oils.
The Skinny on Fats
In recent years, a new message about fat has emerged – the type of fat in the diet is also important. However, how do consumers sift through the various messages about saturated, unsaturated, trans, fat-free or fat-reduced labelling and content?
Why should students know and understand the implications of the choices they make when they select foods? What does the biochemistry of fats have to do with these choices?
Body Image & Food Choices
This resource explores influences on food choices that come from media messages, body image and peer pressures. Students examine personal food choices and develop strategies they can use to make healthy choices.
They research the effects of making specific food choices through the context of healthy fats and fatty acid content in foods and expand personal understandings and attitudes toward good nutrition and healthy eating habits.
Consumerism & Quality of Life
This resource explores the impact that consumers have on decisions made about the production and use of resources, through an agriculturally based case study.
The use of canola as both an important food crop and a renewable source of energy provides an example of a consumer choice. Students explore perspectives involved in issues relating to food and fuel and are asked to come to their own conclusions as consumers.