Flashcards and recall.

Try this with Food Studies

1. Write one prompt per card. Use definitions, explanations or examples from your current topic.
2. Answer aloud before turning the card. Split a card if it asks for several unrelated facts.
3. Set aside missed cards and revisit them in a later session.

View Food Studies resources on ATARMAXXING ↗

Recall topics

• Macronutrient
• Micronutrient
• Carbohydrate structure: monosaccharide
• Carbohydrate structure: disaccharide
• Carbohydrate structure: polysaccharide
• Dietary fibre
• Protein structure: amino acid
• Complete protein
• Incomplete protein
• Lipid structure: triglyceride
• Saturated fatty acid
• Unsaturated fatty acid
• Digestion: mechanical breakdown
• Digestion: chemical breakdown
• Absorption in small intestine
• Functional properties of carbohydrates in cooking
• Functional properties of proteins in cooking
• Functional properties of lipids in cooking
• Water: physiological functions
• Phytochemicals
• Australian Dietary Guidelines: core principle
• Australian Dietary Guidelines: five food groups
• Australian Guide to Healthy Eating
• Nutrient Reference Values (NRVs)
• Food selection model: cultural factors
• Food selection model: economic factors
• Food selection model: health and nutrition knowledge
• Food selection model: personal preferences and sensory factors
• Nutritional needs: infancy (0-12 months)
• Nutritional needs: adolescence (13-18 years)
• Components of Australian food system
• Food security definition per VCAA
• Food sovereignty definition
• Five pillars of food security
• Animal welfare in food systems
• Fair trade definition
• Environmental stewardship
• Sustainable food consumption strategies
• Reducing food waste
• Why seasonal food is sustainable