Course topics.

Try this with Food Studies

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 Studies resources on ATARMAXXING ↗

Topics in the resource inventory

• Fat-soluble and water-soluble vitamins
• Functional properties of carbohydrates, proteins and lipids in food preparation
• Key minerals and their roles in the body
• Role of water and phytochemicals in food and health
• Structure, function and food sources of carbohydrates
• Structure, function and food sources of lipids
• Structure, function and food sources of proteins
• The digestive system and nutrient absorption
• Factors influencing food choice
• Food selection models and their influence on dietary behaviour
• Nutrient Reference Values and their application
• Nutritional needs and considerations across life stages
• The Australian Dietary Guidelines — key recommendations and rationale
• The Australian Guide to Healthy Eating — food groups and proportions
• Ethical frameworks applied to food production and consumption
• Food security, food sovereignty and access in Australia
• Strategies for sustainable and ethical food consumption
• Structure and sustainability of the Australian food system
• Evaluating the reliability and credibility of food and nutrition information
• Food fads, marketing strategies and nutrition behaviour change