Your search for "food" returned 37 result(s)
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ACHGK061

Human alteration of biomes to produce food, industrial materials and fibres, and the use of systems thinking to analyse the environmental effects of these alterations

critical-creative numeracy sustainability Elaborations ScOT Terms

ACHGK061 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

ACLINC055

Identify, summarise and evaluate factual information related to topics of interest such as leisure, food and diet, entertainment and special occasions[Key concept: data; Key processes: summarising, evaluating]

literacy numeracy information-communication critical-creative personal-social intercultural-understanding Elaborations ScOT Terms

ACLINC055 | Content Descriptions | Years 7 and 8 | Years F–10 Sequence | Indonesian | Languages | F-10 curriculum

ACHGK063

Challenges to food production, including land and water degradation, shortage of fresh water, competing land uses, and climate change, for Australia and other areas of the world

ethical-understanding critical-creative numeracy sustainability Elaborations ScOT Terms

ACHGK063 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

ACTDEK012

Investigate food and fibre production and food technologies used in modern and traditional societies

critical-creative intercultural-understanding numeracy Elaborations ScOT Terms

ACTDEK012 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (1) ACAVAM106

observing and recording the shapes, colours and textures of people, objects and concepts they experience in their daily lives, for example, drawing faces, insects, plants, food

numeracy

Elaboration (1) | ACAVAM106 | Content Descriptions | Foundation to Year 2 | Visual Arts | The Arts | F-10 curriculum

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

numeracy critical-creative intercultural-understanding literacy

Elaboration (1) | ACHGS065 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

Elaboration ACHGS064

gathering relevant data from a range of primary sources (for example, from observation and annotated field sketches, conducting surveys and interviews and experiments, or taking photographs) about challenges to food production or the effects of people’s …

numeracy critical-creative literacy

Elaboration | ACHGS064 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

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

literacy numeracy critical-creative aboriginal-torres

Elaboration (2) | ACTDEK012 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (2) ACTDEK021

sequencing the process of converting ‘on-farm’ food or fibre products into a product suitable for retail sale, that is, the ‘paddock to plate’ supply chain, or when making yarn or fabric from fibre

literacy critical-creative numeracy

Elaboration (2) | ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (1) ACTDEK033

examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables

literacy critical-creative numeracy

Elaboration (1) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum

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 …

numeracy critical-creative literacy

Elaboration (2) | ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (1) ACDSEH006

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

intercultural-understanding critical-creative literacy numeracy asia-australia

Elaboration (1) | ACDSEH006 | Content Descriptions | Year 7 | History | Humanities and Social Sciences | F-10 curriculum

Elaboration ACHGS066

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

literacy critical-creative information-communication numeracy

Elaboration | ACHGS066 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

Elaboration ACHGS067

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

critical-creative numeracy literacy

Elaboration | ACHGS067 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

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

numeracy literacy critical-creative intercultural-understanding asia-australia

Elaboration (3) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum

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

numeracy literacy critical-creative

Elaboration (3) | ACTDEP006 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum

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

numeracy critical-creative literacy

Elaboration (4) | ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum

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 …

critical-creative ethical-understanding numeracy literacy personal-social sustainability

Elaboration (1) | ACHGS071 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

Elaboration (4) ACTDEK040

critiquing mass production systems taking into account ethics and sustainability considerations, for example the mass production of food, clothing and shoes and why manufacturers produce different versions of the same product

information-communication ethical-understanding critical-creative personal-social literacy numeracy sustainability

Elaboration (4) | ACTDEK040 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum

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 …

numeracy critical-creative literacy information-communication

Elaboration | ACHASSI075 | Content Descriptions | Year 4 | HASS | Humanities and Social Sciences | F-10 curriculum

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