Food & Nutrition is the study of food in the
context of food science, nutrition and food
technologies, in conjunction with study of the
food system.
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
and the overarching principles of waste
management, sustainability and food
protection that have an impact on all sectors
of the food system.
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.
Using a problem-based learning approach,
students learn to apply their food science,
nutrition and technologies knowledge to
solve real-world food and nutrition problems.
Students will integrate and use new and
existing knowledge to make decisions and
solve problems through investigation,
experimentation and analysis.
Food & Nutrition is inclusive of students’
needs, interests and aspirations. It
challenges students to think about, respond
to, and create solutions for contemporary
problems in food and nutrition.
Pathways
| Objectives
|
A course of study in Food & Nutrition can
establish a basis for further education and
employment in the fields of science,
technology, engineering and health.
| By the conclusion of the course of study, students will:
- recognise and describe food and nutrition
facts and principles
- explain food and nutrition ideas and
problems
- analyse problems, information and data
- determine solution requirements and
criteria
- synthesise information and data to
develop ideas for solutions
- generate solutions to provide data to
determine the feasibility of the solution
- evaluate and refine ideas and solutions to
make justified recommendations for
enhancement
- make decisions about and use mode-appropriate features, language and
conventions for particular purposes and
contexts.
|
Structure
Unit 1
| Unit 2
| Unit 3
| Unit 4
|
Food science of
vitamins, minerals
and protein - Introduction to the
food system
- Vitamins and
minerals
- Protein
- Developing food
solutions
| Food drivers and
emerging trends
- Consumer food
drivers
- Sensory profiling
- Labelling and food
safety
- Food formulation for
consumer markets
| Food science of
carbohydrate and fat
- The food system
- Carbohydrate
- Fat
- Developing food
solutions
| Food solution
development for
nutrition consumer
markets- Formulation and
reformulation for
nutrition consumer
markets
- Food development
process
|
Assessment
Schools devise assessments in Units 1 and 2 to suit their local context.
In Units 3 and 4 students complete four summative assessments. The results from each of the
assessments are added together to provide a subject score out of 100. Students will also receive
an overall subject result (A–E).
Summative assessments
Unit 3
| Unit 4
|
Summative internal assessment 1 (IA1):
• Examination
| 20%
| Summative internal assessment 3 (IA3):
• Project — folio
| 30%
|
Summative internal assessment 2 (IA2):
• Project — folio
| 25%
| Summative external assessment (EA):
• Examination
| 25%
|
Enrol