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Elaboration (25) ACLFWC026

keeping a diary of food consumption over a week, classifying types of food consumed, analysing how much bush food is in their daily diet

Elaboration (3) ACSHE013

recognising how Aboriginal and Torres Strait Islander Peoples gain knowledge about the land and its vital resources, such as water and food, through observation (OI.3, OI.5)

Elaboration (3) ACSSU017

describing the use of plant parts for particular purposes such as making food and obtaining water

Elaboration (3) ACSSU112

recognising the role of microorganisms within food chains and food webs

Elaboration (3) ACHASSI039

examining a historical site (for example, a home, a school) to explore how technology has changed life over time (for example, how and where food was obtained and prepared, how people travelled, how people stayed warm or cool, how sewerage was managed, …

Elaboration (3) ACHASSK086

exploring the impact that British colonisation had on the lives of Aboriginal and Torres Strait Islander Peoples (dispossession; dislocation; and the loss of lives through conflict, disease, loss of food sources and medicines)

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 (3) ACHASSI102

discussing the priorities and ethics evident in past decisions (for example, in clearing of native vegetation for farming, in stealing food to survive)

Elaboration (3) ACTDEK003

identifying and categorising a wide range of foods, including Aboriginal bush foods, into food groups and describing tools and equipment needed to prepare these for healthy eating

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 (3) ACTDEK012

recognising the benefits food technologies provide for health and food safety and ensuring that a wide variety of food is available and can be prepared for healthy eating

Elaboration (3) ACTDEK021

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

Elaboration (3) ACTDEP026

manipulating materials with appropriate tools, equipment and techniques, for example when preparing food, cultivating garden beds, constructing products

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

Elaboration (3) ACTDEK044

investigating the interdependence of plants and animals in food and fibre production

Elaboration (3) ACTDEK045

preparing and presenting foods using a range of techniques to ensure optimum nutrient content, flavour, texture and visual appeal, for example designing and producing a healthy snack for the canteen and using food photography and digital technologies …

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Cross Curriculum Priorities