Grains are a staple food in households around the world.

They have three parts: the bran (the nutritious outer layer), the germ (the seed’s nutrient-rich embryo) and the endosperm (the germ’s food supply, which is high in starchy carbs).

Whole grains are simply grains that have all three parts intact. They’re typically high in iron, magnesium, manganese, phosphorus, selenium, B vitamins and dietary fiber.

Interestingly, choosing whole grains over refined grains has been linked to lower risks of heart disease, type 2 diabetes, cancer and more.

Here are 14 healthy whole-grain foods.

If your kitchen is filled with the delicious aroma of homemade chicken noodle soup, thin soup is a good thing. But if you're making a heartier soup, chances are you had something a little thicker and creamier in mind. Sometimes, getting your soup to be just the right consistency can be tricky but we've got 3 ways to easily thicken any soup to the right consistency.

Beans and legumes are the fruits or seeds of a family of plants called Fabaceae.

They’re great sources of fiber and vegetarian protein. You can incorporate beans into soups, tacos, salads, and other recipes.

Beans and legumes have several health benefits. Eating more of them may help reduce cholesterol, decrease blood sugar levels, and increase healthy gut bacteria (1Trusted Source, 2Trusted Source, 3Trusted Source).

Here are nine of the healthiest beans and legumes you can eat — and why they’re good for you.

In Food Studies 7 and 8 students already have the basic background so I really like Food Studies 9 to be all about creating – providing them with the end result and having them think through the process to create that desired result. So long as they are able to explain their process and meet the criteria there are few limitations put on them. Students view videos on cake decorating, we discuss varieties of cakes, purposes for learning to cake decorate and do some searches of different designs and ideas to get a feel for what they would like to learn. We then get a cake decorator in (locally we have 2!) and they do a demo of simple basics and they get time to practice. We then have a Cake Boss day where they decorate their cake in a time limit and are judged by volunteer teachers.

Learn how to eat a variety of healthy foods, be mindful of your eating habits, and limit highly processed foods. Explore Canada's food guide, dietary guidelines, and recipes from the kitchen.

Ideas for integrating food into the classroom from guest blogger Sarah Anderson.
*Making personal placemats
*Narrative Writing
*Research Paper
*Mapping Foods
*Podcasts

A food handling, sanitation and work safety course designed for food service establishment operators and front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing.

Many people enjoy eating leftovers from holiday festivities, family gatherings or from dining out. However, leftovers need to be properly handled. Here are some basic food safety tips to help keep leftovers safe.

Learn to make a simple roux, the classic base for gravies and sauces.

Learn how to make maple syrup candy in this super easy recipe. You only need ONE ingredient; real, authentic maple syrup. This recipe will not work with table syrup. It HAS to be real maple syrup.

The #MyFoodChoice resource is an inquiry-based resource answering the overall question of "How can I make informed food choices?" This resources has videos, interactive student sheets, approved resources and more. It is aimed at grade 9-12 students in subjects such as science, food studies, English, agriculture, social studies, humanities to name a few.

The following file contains the assets (or resources) to accompany the Sask DLC PAA Pathways for Grades 7-9. Please note that this is not the content of the course, but the assets used to support and deliver it. The following modules are currently available:EntrepreneurshipFinancial LiteracyFood StudiesSocial MediaTourismInformation Processing - SpreadsheetsEach mini course has been designed to take approximately 15 hours so 3 mini courses should be used to offer a 50 hour survey course. More modules are currently under development and will be made available as they are completed. 

The following resource contains the external assets (or resources) to accompany the Sask DLC Food Studies 30 course. Please note that this is not the content of the course, but the assets used to support and deliver it. 

The following is a unit plan for Food Studies 7. It includes outcomes on the following:
- FS7.1 To apply independent learning skills in the preparation of nutritious foods
- FS7.2 To understand and practice safety in the preparation of and storage of food
- FS7.3 To apply independent learning skills for basic baking
- FS7.4 To apply independent learning skills for basic cooking
Rubrics, assessments and evaluation overview is also included in the unit plan.

The following has I Can Statements for the following:
- Kitchen and Food Safety
- Baking Basics
- Baking with Yeast
- Grains
- Vegetables and Fruits

This extensive unit, developed by Cindy Menzies, details the outcomes, indicators, suggested lessons, classroom posters/student reference materials, formative and summative assessments for the following modules of Food Studies 7:

Module 1 – Kitchen Basics and Tools
Module 2 – Kitchen and Food Safety
Module 3 – Baking Basics
Module 4 – Cooking Basics

This document outlines the guidelines for middle level PAA survey courses and give the I Can Statements for the following modules:

Module 2: Kitchen and Food Safety
Module 3: Baking Basics
Module 13: Baking with Yeast
Module 5: Grains
Module 6: Vegetables and Fruits