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Elaboration ACHGK064

examining the effects of anticipated future population growth on global food production and security, and its implications for agriculture and agricultural innovation

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

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 (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

Elaboration (3) ACHASSK088

explaining the significance of vegetation endemic in the local area to survival of Aboriginal and/or Torres Strait Islander Peoples (for example, as a source of food, shelter, medicine, tools and weapons)

Elaboration (2) ACHASSI128

interpreting graphic representations and making inferences about patterns and/or distributions (for example, proposing the possible impacts of human activity from an analysis of food webs; reflecting on electoral representation after viewing a plan of …

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) ACTDEK033

explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice

Elaboration (2) ACTDEK045

determining how the causes of food spoilage can be addressed when preparing, cooking, presenting and storing food items, for example developing a comprehensive checklist of considerations for safe and hygienic food storage and preparation including danger …

Elaboration (1) ACPPS006

grouping foods into categories such as food groups and ‘always’ and ‘sometimes’ foods

Elaboration ACPPS089

analysing how societal norms, stereotypes and expectations influence the way young people think about their bodies, abilities, gender, sexuality, food, physical activity, sexual health, drugs and/or risk-taking behaviours

Elaboration (1) ACHGS071

examining the environmental, economic and social factors that need to be considered in an investigation of a contemporary geographical issue such as ways of increasing Australian or global food production or the effects of information and communications …

Elaboration (1) ACSHE035

investigating how Aboriginal and Torres Strait Islander Peoples use science to meet their needs, such as food supply (OI.2, OI.3, OI.5)

Elaboration ACHASSI075

using graphic organisers to sort and record information (for example, flowcharts, consequence wheels, futures timelines, Venn diagrams, Y-charts, network diagrams) or to show simple relationships (for example, a food web in mangrove or Antarctic wate …

Elaboration (1) ACHASSK088

exploring how vegetation has an important role in sustaining the environment by producing oxygen, protecting food-producing land from erosion, retaining rainfall, providing habitat for animals, sheltering crops and livestock, providing shade for people, …

Elaboration ACHASSK090

identifying some of the resources produced by the environment and where they come from (for example, water, food and raw materials such as fibres, timber and metals that make the things they use)

Elaboration (2) ACHASSK107

discussing challenges experienced by people in the colonial era and the enterprising or sustainable responses made to these challenges (wind energy, food preservation, communication, accessing water)

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