SACE Nutrition Stage 2 Notes

These are the 20 revision notes inside the SACE Nutrition Mastery Pack. Open any note to see what it covers before you buy.

1. Energy from macronutrients, alcohol and water; % energy and the AMDRTopic 1 · Principles of nutrition, physiology, and health

   Macronutrients and energy

2. BMR, TEF, EEE and energy balance calculationsTopic 1 · Principles of nutrition, physiology, and health

   Energy needs

3. RDI, EAR, AI, UL and EER applied to case studiesTopic 1 · Principles of nutrition, physiology, and health

   Nutrient reference values

4. The digestive system, digestive enzymes and absorption in the villiTopic 1 · Principles of nutrition, physiology, and health

   Digestion and absorption

5. Gut microbiome, prebiotics and probiotics, coeliac disease and lactose intoleranceTopic 1 · Principles of nutrition, physiology, and health

   Microbiome and malabsorption

6. Amino acids, biological value, fatty acids, cholesterol and lipoproteinsTopic 1 · Principles of nutrition, physiology, and health

   Proteins and lipids

7. Carbohydrate types, blood glucose, soluble and insoluble fibre, hydrationTopic 1 · Principles of nutrition, physiology, and health

   Carbohydrates, fibre and water

8. Vitamins and minerals: functions, sources, bioavailability and deficienciesTopic 1 · Principles of nutrition, physiology, and health

   Micronutrients

9. Over- and undernutrition disorders, at-risk groups and nutrition through the life cycleTopic 1 · Principles of nutrition, physiology, and health

   Diet-related disorders and life cycle

10. FSANZ, food additives and mandatory fortificationTopic 2 · Health promotion and emerging trends

    Food regulation

11. Food-borne illness, preservation techniques and packaging typesTopic 2 · Health promotion and emerging trends

    Food safety and processing

12. The 12 mandatory labelling requirements and comparing nutrition information panelsTopic 2 · Health promotion and emerging trends

    Food labelling

13. BMI and alternative diagnostic tools: uses and limitationsTopic 2 · Health promotion and emerging trends

    Diagnostic tools

14. Dietary guidelines, AGHE and ATSIGHE, social marketing and factors affecting food choiceTopic 2 · Health promotion and emerging trends

    Educational aids and food selection

15. Farming, livestock, aquaculture and fishing: environmental and nutritional impactsTopic 3 · Sustainable food systems

    Production

16. Food miles, global warming, packaging materials and reducing food wasteTopic 3 · Sustainable food systems

    Distribution, packaging and waste

17. Vertical and digital farming, GMOs, entomophagy, algae, lab-grown meat and 3D-printed foodTopic 3 · Sustainable food systems

    Research and development

18. Hypotheses, variables, controlled and uncontrolled factors and data collectionScience inquiry skills · Science inquiry skills and science as a human endeavour

    Designing investigations

19. Trends, means, error, reliability, validity and limitations of conclusionsScience inquiry skills · Science inquiry skills and science as a human endeavour

    Analysing and evaluating data

20. Communication and Collaboration, Development, Influence, Application and LimitationScience inquiry skills · Science inquiry skills and science as a human endeavour

    Science as a human endeavour