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Sustainable Food Systems - Year 10

Introduction In this unit, students are to critically analyse how their food choices influence the physical environment. Students are introduced to the concept of sustainability, what it means and what they can do to contribute towards a more sustainable food system for the future. Seven practices of food sustainability become

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Alternative Nutrition Sources - Year 10

Introduction This unit examines alternative food and nutrition sources such as dietary and sport supplements, sports food and superfoods. Ways to assess the claims made by the manufacturers and proponents of each of these nutritional sources are discussed and students develop skills to critically analyse and assess health information. Learning

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Food allergies and intolerances -

Introduction In this unit, students learn the differences between food allergies and intolerances and how these conditions can influence an individual’s food choices.  They research a specific food allergy or intolerance and critically evaluate health information provided on personal blogs about food allergies and intolerances. Students develop their own blog

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Food production and technology overtime - Year 6

Introduction This unit introduces students to the influence of food production and technology on food availability food safety, food quality, nutritional content and consumer choice. Students compare the food available to their grandparents at their age with the food they have to eat in relation to these factors. Some key

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Food systems - Year 5

Introduction This unit introduces students to the different systems for production in the food industry such as growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of food and food-related items. Some key vocabulary students will learn include: conventional food system, alternative food system, whole foods, processed foods, food kilometres,

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