unIT OVERVIEW
The health of communities is related to the nutritional content of the food eaten. Students will examine the role of food and its nutritional components in the body, explore the nutritional needs of individuals and groups, explain the effects of poor nutrition and investigate means of improving the nutritional status of individuals and groups. Students will select, plan and prepare safe and nutritious foods to reflect national food guides.
syllabus documentation & glossary of terms
glossary_of_terms.pdf | |
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food_selection_syllabus.pdf | |
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aSSESSMENT TASK
year_9_assessment_task_1.pdf | |
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assessment_task_1_support_material.pdf | |
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SAFETY & HYGIENE
safety_and_hygiene_worksheet.pdf | |
File Size: | 396 kb |
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causes_of_food_deterioration_and_spoilage_worksheet_.pdf | |
File Size: | 1115 kb |
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causes_of_food_deterioration_and_spoilage.pdf | |
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food_poisoning_bacteria_.pdf | |
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food preservation
Food Preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent food-borne illness and extend its shelf life.
Food Preservation is needed for the following reasons:
- Reduce the risk of food poisoning;
- Reduce food wastage;
- Maintain the nutritive value of food;
- Make food preparation easier.
Food Preservation is needed for the following reasons:
- Reduce the risk of food poisoning;
- Reduce food wastage;
- Maintain the nutritive value of food;
- Make food preparation easier.
preservation_techniques.pdf | |
File Size: | 670 kb |
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food for health
5 fOOD GROUPS
The key to eating well and maintaining a nutritious lifestyle is by enjoying a variety of nutritious foods from each of the Five Food Groups.
The FIVE Food Groups fall under the following categories;
- Breads and Cereals
- Fruits and Vegetables
- Meat, Fish and Alternatives
- Dairy Products
- Fats and Oils
The FIVE Food Groups fall under the following categories;
- Breads and Cereals
- Fruits and Vegetables
- Meat, Fish and Alternatives
- Dairy Products
- Fats and Oils
healthy eating guides
4 functions of food
Everybody needs to eat food in order to survive. Different foods give us the six nutrients that we need to maintain good health. Food has FOUR main functions. These include;
1. Build and Repair Body Tissues
2. To Provide Heat and Energy
3. To Protect from Disease
4. To Regulate Body Processes
1. Build and Repair Body Tissues
2. To Provide Heat and Energy
3. To Protect from Disease
4. To Regulate Body Processes
6 nutrients
Food contains chemical substances called nutrients which are broken down during digestion into tiny molecules. These molecules are then absorbed into the bloodstream and then into our cells.
1. LIpids (fats)
lipids_info.pdf | |
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2. Carbohydrates
carbohydrates_info.pdf | |
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3. PROTEINS
proteins_info.pdf | |
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downfalls_of_protein_bars.pdf | |
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4. Vitamins and 5. minerals
vitamins_and_minerals_info.pdf | |
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6. WATER
water_info.pdf | |
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diet-related disorders
The major causes of death in Australia are linked to diet and lifestyle. Some people consume a well-balanced diet while others don't. Poor nutrition and lifestyle are related to many disorders. Making the right food choices can significantly reduce the risk of developing diet-related disorders.
diet_related_disorders_.pdf | |
File Size: | 59 kb |
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diet_related_disoders_presentation.pdf | |
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FOOD HABITS
factors_that_influence_food_habits.pptx | |
File Size: | 285 kb |
File Type: | pptx |
The graphs below display the impacts of media on food selection.
THE DIGESTIVE SYSTEM
Digestion is the process whereby food is broken down into smaller chemical units that may be absorbed and used by the body.
The Digestive System is responsible for supplying the body with nutrients.
The Digestive System is responsible for supplying the body with nutrients.
digestion_presentation_.pdf | |
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annotated_digestion_presentation.pdf | |
File Size: | 284 kb |
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A great animation on Digestion: http://kitses.com/animation/swfs/digestion.swf
VILLI IN THE SMALL INTESTINES
WHERE ARE NUTRIENTS DIGESTED AND ABSORBED?
where_are_nutrients_digested_and_absorbed | |
File Size: | 453 kb |
File Type: | where are nutrients digested and absorbed |
tongue taste zones
FOOD GUIDES
food_guide_questions.pdf | |
File Size: | 32 kb |
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