TCE Food and Nutrition Level 3 Notes

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

1. Energy balance, basal metabolism and interpreting energy dataUnit 1 · Nutrition

   Energy requirements and balance

2. Carbohydrates, fibre and explaining food substitutionsUnit 1 · Nutrition

   Carbohydrate and dietary fibre

3. Dietary fats, essential fatty acids and blood lipoproteinsUnit 1 · Nutrition

   Fats and essential fatty acids

4. Protein functions, essential amino acids and complementary sourcesUnit 1 · Nutrition

   Protein quality and complementary foods

5. Folate and vitamin D: functions, sources and life-stage interpretationUnit 1 · Nutrition

   Folate and vitamin D

6. Minerals in oxygen transport, bone, thyroid and fluid regulationUnit 1 · Nutrition

   Iron, calcium, iodine, sodium and potassium

7. Water balance, non-nutrient compounds and safe food handlingUnit 1 · Nutrition

   Water, non-nutrients and food handling

8. Using NRVs, nutrient density and food-label data responsiblyUnit 1 · Nutrition

   NRVs and nutrient density

9. Dietary patterns, chronic-disease risk and proportionate preventionUnit 1 · Nutrition

   Chronic diet-related conditions

10. Designing ethical nutrition research and interpreting dietary evidenceUnit 2 · Dietary and Data Analysis

    Research ethics and dietary data

11. Comparing nutritional requirements across the life courseUnit 2 · Dietary and Data Analysis

    Life-stage requirements

12. Using the ADGs, AGHE and NRVs to analyse and modify food patternsUnit 2 · Dietary and Data Analysis

    Diet, menu and recipe analysis

13. How body signals, senses, beliefs and habits shape food selectionUnit 3 · Food Sociology

    Physiological and psychological food choice

14. Culture, community, markets and the development of Australian food patternsUnit 3 · Food Sociology

    Sociocultural and economic food choice

15. Using Tasmania's health-promotion framework to plan and evaluate actionUnit 4 · Health Promotion

    Working in Health Promoting Ways and campaign evaluation

16. Using food labels and evaluating nutrition marketingUnit 4 · Health Promotion

    Food labelling and marketing

17. Food security, supply chains and interventions in Australia and developing countriesUnit 5 · Global Food Issues

    Food security and distribution

18. Evaluating sustainable food systems from farm to householdUnit 5 · Global Food Issues

    Ecological sustainability and production

19. Assessing innovation, regulation and trade-offs in future food systemsUnit 5 · Global Food Issues

    Emerging technologies and global food issues

20. Planning, conducting and communicating a defensible food-and-nutrition investigationOngoing elements · Planning, organisation and communication

    Integrated evidence-based investigation and communication