VCE Food Studies Units 3&4 Notes

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

1. Fat-soluble and water-soluble vitamins3 · Unit 3 AOS1: The science of food

   Micronutrients — vitamins

2. Functional properties of carbohydrates, proteins and lipids in food preparation3 · Unit 3 AOS1: The science of food

   Food science — functional properties

3. Key minerals and their roles in the body3 · Unit 3 AOS1: The science of food

   Micronutrients — minerals

4. Role of water and phytochemicals in food and health3 · Unit 3 AOS1: The science of food

   Water and non-nutrients

5. Structure, function and food sources of carbohydrates3 · Unit 3 AOS1: The science of food

   Macronutrients — carbohydrates

6. Structure, function and food sources of lipids3 · Unit 3 AOS1: The science of food

   Macronutrients — lipids

7. Structure, function and food sources of proteins3 · Unit 3 AOS1: The science of food

   Macronutrients — proteins

8. The digestive system and nutrient absorption3 · Unit 3 AOS1: The science of food

   Digestion and nutrient absorption

9. Factors influencing food choice3 · Unit 3 AOS2: Food choices, health and wellbeing

   Influences on food choice

10. Food selection models and their influence on dietary behaviour3 · Unit 3 AOS2: Food choices, health and wellbeing

    Food selection models

11. Nutrient Reference Values and their application3 · Unit 3 AOS2: Food choices, health and wellbeing

    Nutrient reference values

12. Nutritional needs and considerations across life stages3 · Unit 3 AOS2: Food choices, health and wellbeing

    Nutrition across the lifespan

13. The Australian Dietary Guidelines — key recommendations and rationale3 · Unit 3 AOS2: Food choices, health and wellbeing

    Australian Dietary Guidelines

14. The Australian Guide to Healthy Eating — food groups and proportions3 · Unit 3 AOS2: Food choices, health and wellbeing

    Australian Guide to Healthy Eating

15. Ethical frameworks applied to food production and consumption4 · Unit 4 AOS2: Environment and ethics

    Ethical considerations

16. Food security, food sovereignty and access in Australia4 · Unit 4 AOS2: Environment and ethics

    Food security and sovereignty

17. Strategies for sustainable and ethical food consumption4 · Unit 4 AOS2: Environment and ethics

    Sustainable food choices

18. Structure and sustainability of the Australian food system4 · Unit 4 AOS2: Environment and ethics

    The Australian food system

19. Evaluating the reliability and credibility of food and nutrition information4 · Unit 4 AOS1: Navigating food information

    Evaluating food information

20. Food fads, marketing strategies and nutrition behaviour change4 · Unit 4 AOS1: Navigating food information

    Food fads, marketing and behaviour change