Does this subject contribute to an ATAR? Yes (General Subject)
How many credits does this subject contribute towards QCE? 4
What is Food and Nutrition?
Food & Nutrition is the study of food in the context of food science, nutrition and food technologies, considering overarching concepts of waste management, sustainability and food protection.
Students explore the chemical and functional properties of nutrients to create food solutions that maintain the beneficial nutritive values. This knowledge is fundamental for continued development of a safe and sustainable food system that can produce high quality, nutritious solutions with an extended shelf life. Their studies of the food system include the sectors of production, processing, distribution, consumption, research and development.
Students actively engage in a food and nutrition problem-solving process to create food solutions that contribute positively to preferred personal, social, ethical, economic, environmental, legal, sustainable and technological futures.
What makes a student suited to Food and Nutrition?
Students who achieve success in Food and Nutrition are those who:
- Have an interest in food
- Are willing to commit to a high work ethic and commitment to study
What prerequisites must students meet in order to take this subject?
- Year 9 - Nil
- Year 10 - Not on offer for 2019 year 11’s
What is the cost of this subject?
Excursion fee of approximately $30
- What materials or equipment do I need for this subject?
- 2 x A4 Exercise books (minimum 96 page)
- Year 10 - BYOD preferred for extensive research tasks - (NB. BYOD compulsory in year 11)
What do students study in this subject and how are they assessed?
| | | Unit Overviews | Assessment |
| Year 10 | Semester 1 | Introduction to Food & Nutrition (Vitamins & Minerals)
• Protein
• Ethics/Food Solutions | Summative internal assessment 1:
• Project: Design Challenge
Summative internal assessment 2:
• Project: Design Challenge |
| | Semester 2 | • Carbohydrates
• Food trends/sustainability
• Fats
• Technologies | Summative internal assessment 3:
• Investigation of products/Industry & trends.
Summative internal assessment 4:
• Examination |
| Year 11 | Unit 1 | Food science of vitamins, minerals and protein Introduction to the food system Vitamins and minerals Protein Developing food solutions | Formative internal assessment 1: · Examination (20%)
Formative internal assessment 2: · Project — folio (25%) |
| | Unit 2 | Food drivers and emerging trends Consumer food drivers Sensory profiling Labelling and food safety Food formulation for consumer markets | Formative internal assessment 3: · Project — folio (30%)
Formative internal assessment 4: · Examination (25%) |
| Year 12 | Unit 3 | Food science of carbohydrate and fat The food system Carbohydrate Fat Developing food solutions | Summative internal assessment 1 (IA1): · Examination (20%)
Summative internal assessment 2(IA2):
· Project—Folio (25%) |
| | Unit 4 | Food solution development for nutrition consumer markets Formulation and reformulation for nutrition consumer markets Food development process | Summative internal assessment 3 (IA3): · Project — folio (30%)
Summative external assessment (EA): · Examination (25%)
|