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 and Nutrition is the study of food in the context of food science, nutrition and food technologies. 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. The food system includes the sectors of production, processing, distribution, consumption, research and development. Waste management, sustainability and food protection are overarching principles that have an impact on all sectors of the food system.
Students will 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:
- are active listeners (listening to others, not interrupting, and asking good questions)
- diligent and hard working
- have a genuine interest in nutrition and food science and potentially looking at the health industry or food science pathway
- are self-motivated to learn and seek out answers
- have good time-management skills to apply time outside of school hours to complete set work
What prerequisites must students meet in order to take this subject?
Year 9 - Nil (recommended Junior Home Economics) and an interest in this subject area
Year 11 and 12 – successful completion of Year 10 Food and Nutrition subject or C in Core English
What is the cost of this subject?
Year 10 - $40
Year 11 - $60
Year 12 - $60
What materials or equipment do I need for this subject?
- Correct school shoes (fully enclosed leather or vinyl as per school policy)
- BYOD laptop
- Apron
What do students study in this subject and how are they assessed?
| | | Unit Overviews | Assessment |
| Year 10 | Semester 1 | Dietary models and requirements - Understand nutrients, their sources and functions in the body
- Investigate & compare different diets and their impact on health
- Investigate different specialised dietary requirements (both medical & cultural)
- Analyse their impact on nutrition and suggest alternatives
| Summative assessment 1:
Investigation Summative assessment 2:
Project – case study
|
| | Semester 2 | There is more to it than food - Students explore concepts of scientific processes that occur in the processing and preparation of food
- Investigate and experiment with variable factors to determine product quality
- Investigate nutrient value within food and develop food labels that are in line with legislative requirements
| Summative assessment 3:
Summative assessment 4: - Project – product development
|
| Year 11 | Unit 1 | Food science of vitamins, minerals and protein - Understand the food system from development through to distribution
- Become aware of the nutrients found in food, and their functions, sources and recommended values to support health
- Experiment how processing and preservation techniques affect nutritional value of food products
- Solve problems using the chemical, functional and nutritional properties of vitamins, minerals and protein
| Formative internal assessment 1:
Formative internal assessment 2:
|
| | Unit 2 | Food drivers and emerging trends - Evaluate traditional consumer drivers and their impact on the development of alternative food solutions to fulfil the future demands of consumers.
- Explain sensory profiling and analyse the impact of physical properties on consumer choice.
- Analyse current labelling legislation and its relevance to consumer rights and the need for transparency in the food industry
- Solve a problem related to developing a protein-based food solution in response to consumer drivers
| Formative internal assessment 3:
Formative internal assessment 4:
|
| Year 12 | Unit 3 |
Food science of carbohydrate and fat - Explore food system and food nutrients.
- Investigate chemical and functional properties of carbohydrates and fats and how these responds to temperature and manipulation to create food products.
- Explore food safety, preservation and spoilage-prevention techniques for carbohydrate and fat-based foods.
- Students develop food solutions using the chemical and physical properties of carbohydrate and fat-based food.
| Summative internal assessment (IA1): 20%
Summative internal assessment (IA2): 25%
|
| | Unit 4 | Food solution development for nutrition consumer markets - Investigation of problems in nutrition consumer markets.
- Reformulating to improve the nutritional quality of food solutions presents significant challenges, such as maintaining desirable sensory properties and shelf life
- Research and solve nutrition problems using information and data from relevant stakeholders.
- Explore how food formulation and reformulation can contribute to solutions for different nutrition consumer markets, and support health and decrease chronic disease
| Summative internal assessment (IA3): 30% • Project – folio Summative external assessment (IA4): 25% • Exam
|