Course topics.

Try this with Food and 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 Food and Nutrition resources on ATARMAXXING ↗

Topics in the resource inventory

• Energy balance, basal metabolism and interpreting energy data
• Carbohydrates, fibre and explaining food substitutions
• Dietary fats, essential fatty acids and blood lipoproteins
• Protein functions, essential amino acids and complementary sources
• Folate and vitamin D: functions, sources and life-stage interpretation
• Minerals in oxygen transport, bone, thyroid and fluid regulation
• Water balance, non-nutrient compounds and safe food handling
• Using NRVs, nutrient density and food-label data responsibly
• Dietary patterns, chronic-disease risk and proportionate prevention
• Designing ethical nutrition research and interpreting dietary evidence
• Comparing nutritional requirements across the life course
• Using the ADGs, AGHE and NRVs to analyse and modify food patterns
• How body signals, senses, beliefs and habits shape food selection
• Culture, community, markets and the development of Australian food patterns
• Using Tasmania's health-promotion framework to plan and evaluate action
• Using food labels and evaluating nutrition marketing
• Food security, supply chains and interventions in Australia and developing countries
• Evaluating sustainable food systems from farm to household
• Assessing innovation, regulation and trade-offs in future food systems
• Planning, conducting and communicating a defensible food-and-nutrition investigation