Course topics.

Try this with Nutrition

1. Compare the topic list with the current course outline from your school.
2. Pick a topic you can partly explain and identify the exact part you want to work through.
3. Bring one example of the kind of question or task your school uses.

View Nutrition resources on ATARMAXXING ↗

Topics in the resource inventory

• Energy from macronutrients, alcohol and water; % energy and the AMDR
• BMR, TEF, EEE and energy balance calculations
• RDI, EAR, AI, UL and EER applied to case studies
• The digestive system, digestive enzymes and absorption in the villi
• Gut microbiome, prebiotics and probiotics, coeliac disease and lactose intolerance
• Amino acids, biological value, fatty acids, cholesterol and lipoproteins
• Carbohydrate types, blood glucose, soluble and insoluble fibre, hydration
• Vitamins and minerals: functions, sources, bioavailability and deficiencies
• Over- and undernutrition disorders, at-risk groups and nutrition through the life cycle
• FSANZ, food additives and mandatory fortification
• Food-borne illness, preservation techniques and packaging types
• The 12 mandatory labelling requirements and comparing nutrition information panels
• BMI and alternative diagnostic tools: uses and limitations
• Dietary guidelines, AGHE and ATSIGHE, social marketing and factors affecting food choice
• Farming, livestock, aquaculture and fishing: environmental and nutritional impacts
• Food miles, global warming, packaging materials and reducing food waste
• Vertical and digital farming, GMOs, entomophagy, algae, lab-grown meat and 3D-printed food
• Hypotheses, variables, controlled and uncontrolled factors and data collection
• Trends, means, error, reliability, validity and limitations of conclusions
• Communication and Collaboration, Development, Influence, Application and Limitation