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Elaboration ACHASSI123

determining the most appropriate methods to find information (for example, personal observation, internet searches, primary and secondary sources) including using excursions and field trips (for example, a study trip to a wetlands, a visit to a war memorial, …

Elaboration (2) ACHASSK177

creating a graphic representation of the extent of India as a political unit at this time, including for example, its diverse climatic and geographical features, types and location of food production, areas of high- and low-density population

Elaboration (2) ACTDEK003

considering the suitability of a range of tools when cultivating gardens, mulching and building garden structures and preparing and cooking food from recipes

Elaboration (3) ACTDEK021

using current food guides and government-endorsed food policies to plan food choices

Elaboration (1) ACPPS018

exploring how eating healthy foods can influence health and wellbeing

Elaboration (1) ACDSEH078

describing the way of life in Mongolia and its incorporation into Chinese life (for example, agriculture – domestication of animals such as horses, camels and cattle; food – dried meat and yoghurt; and housing – yurts)

Elaboration (3) ACTDEP006

identifying one common testing method, and recording results, for example taste-testing comparisons of a food product and recording results in a digital form

Elaboration (2) ACTDEK012

describing ideal conditions for successful plant and animal production including how climate and soils affect production and availability of foods, for example Aboriginal seasons and food availability

Elaboration (4) ACTDEK021

experimenting with tools, equipment, combining ingredients and techniques to design and make food products or meals for selected groups for healthy eating taking into consideration environmental impacts and nutritional benefits

Elaboration (1) ACTDEK045

conducting sensory assessment testing of a range of foods to determine how these characteristics might be used to enhance food solutions, for example taste testing a variety of milks, comparing freshly squeezed juice to commercial juices

Elaboration (1) ACPPS054

comparing product labels on food items or nutritional information in recipes and suggesting ways to improve the nutritional value of meals

Elaboration (1) ACPPS092

examining local fast-food options, making healthy selections and advocating healthy choices to peers

Elaboration (1) ACHGS065

developing a table to show the types of challenges to food production in Australia compared to other areas of the world, or the ways that places and people are interconnected through trade

Elaboration ACHGS066

creating a map to show the relationship between biomes and world food production, using a spatial technologies application

Elaboration ACHGS067

constructing a graph to show the relationship between growth in world population and world food production

Elaboration ACHGS071

explaining how the application of geographical concepts and methods has contributed to deep understanding of the causes of and solutions to issues related to biomes, food production and security, interconnections or spatial change

Elaboration (2) ACTDEP008

reflecting on the processes and challenges of designing and producing a solution and sharing these reflections using digital technologies, for example when growing a food product, designing a structure to take a load or making a nutritious snack

Elaboration (4) ACTDEK012

investigating the labels on food products to determine how the information provided contributes to healthy eating, for example ingredients and nutrition panels

Elaboration (3) ACTDEK032

describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products

Elaboration (3) ACTDEK033

analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying

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