Food Studies flashcards

What this deck covers

• Unit 3: Food in daily life - AoS 1 The science of food (28 cards, 7 dot points)

  • Appetite, satiety and the sensory appreciation of food for VCE Food Studies Unit 3 AoS 1 (4)
  • Digestion and absorption of macronutrients for VCE Food Studies Unit 3 AoS 1 (5)
  • Energy and energy balance in food for VCE Food Studies Unit 3 AoS 1 (3)
  • Functional and fortified foods for VCE Food Studies Unit 3 AoS 1 (3)
  • Functional properties of food components for VCE Food Studies Unit 3 AoS 1 (3)
  • Gut microflora and the microbiology of the intestinal tract for VCE Food Studies Unit 3 AoS 1 (5)
  • Macronutrients and micronutrients and their functions for VCE Food Studies Unit 3 AoS 1 (5)
• Unit 3: Food in daily life - AoS 2 Food choice, health and wellbeing (15 cards, 4 dot points)

  • Australian Dietary Guidelines and healthy eating models for VCE Food Studies Unit 3 AoS 2 (4)
  • Australian eating patterns and diet-related disease for VCE Food Studies Unit 3 AoS 2 (4)
  • Dietary modelling and planning food intake for VCE Food Studies Unit 3 AoS 2 (3)
  • Influences on food choice and barriers to healthy eating for VCE Food Studies Unit 3 AoS 2 (4)
• Unit 4: Food issues, challenges and futures - AoS 1 Environment and ethics (14 cards, 3 dot points)

  • Food ethics, security and sovereignty for VCE Food Studies Unit 4 AoS 1 (5)
  • Food systems and environmental sustainability for VCE Food Studies Unit 4 AoS 1 (5)
  • Primary and secondary food production impacts for VCE Food Studies Unit 4 AoS 1 (4)
• Unit 4: Food issues, challenges and futures - AoS 2 Navigating food information (14 cards, 3 dot points)

  • Food fads, trends and diets for VCE Food Studies Unit 4 AoS 2 (4)
  • Food information and misinformation for VCE Food Studies Unit 4 AoS 2 (5)
  • Nutrition science and evaluating research for VCE Food Studies Unit 4 AoS 2 (5)

Sample cards from this deck

1. Definition

   Appetite, satiety and the sensory appreciation of food for VCE Food Studies Unit 3 AoS 1

   Define Appetite

   Appetite is the desire or motivation to eat, while hunger is the physical need for food. Satiety is the feeling of fullness and satisfaction that signals you to stop eating.

2. Definition

   Australian eating patterns and diet-related disease for VCE Food Studies Unit 3 AoS 2

   Define Discretionary foods

   Discretionary foods are foods and drinks that are not necessary for a healthy diet and are high in saturated fat, added sugar, added salt or alcohol, while being low in beneficial nutrients. Examples include soft drinks, confectionery, chips, biscuits, cakes, processed meats and fried takeaway. In the Australian Guide to Healthy Eating they sit outside the main plate because they should be eaten only sometimes and in small amounts. They contribute a large share of Australians' energy intake, which is a major concern for public health.

3. Definition

   Food ethics, security and sovereignty for VCE Food Studies Unit 4 AoS 1

   Define Animal welfare

   This concerns how farmed animals are housed, fed and treated. Issues include intensive (factory) farming, confinement, and the difference between caged, barn-laid and free-range eggs, or grain-fed and pasture-raised meat. Consumers increasingly seek higher-welfare options, and labels help them choose.

4. Definition

   Food fads, trends and diets for VCE Food Studies Unit 4 AoS 2

   Define Does it exclude whole food groups?

   Cutting out a food group risks nutrient gaps and is a warning sign.

5. Definition

   Digestion and absorption of macronutrients for VCE Food Studies Unit 3 AoS 1

   Define Mouth

   Teeth begin mechanical digestion. Saliva adds the enzyme salivary amylase, which starts breaking starch (a carbohydrate) into smaller sugars. The tongue forms a bolus that is swallowed.

6. Definition

   Australian Dietary Guidelines and healthy eating models for VCE Food Studies Unit 3 AoS 2

   Define Australian Dietary Guidelines (ADG)

   Australian Dietary Guidelines (ADG) are a set of evidence-based recommendations published by the National Health and Medical Research Council. Their purpose is to promote health and wellbeing and to reduce the risk of diet-related chronic disease such as type 2 diabetes, heart disease and some cancers.

7. Definition

   Food systems and environmental sustainability for VCE Food Studies Unit 4 AoS 1

   Define Consumption and waste

   Consumption and waste are significant: large amounts of edible food are thrown out in homes and businesses. Food sent to landfill rots and releases methane, and the resources used to grow that wasted food are lost too.

8. Definition

   Food information and misinformation for VCE Food Studies Unit 4 AoS 2

   Define Checking the source

   Checking the source is it a credible, independent authority, or someone selling a product?

9. Definition

   Gut microflora and the microbiology of the intestinal tract for VCE Food Studies Unit 3 AoS 1

   Define Influences wider health

   Research links gut microbiota balance to digestion, mood, weight regulation and inflammation, although this science is still developing.

10. Definition

    Dietary modelling and planning food intake for VCE Food Studies Unit 3 AoS 2

    Define The Australian Guide to Healthy Eating (AGHE)

    The Australian Guide to Healthy Eating (AGHE) is the plate model showing the five food groups and their relative proportions: vegetables and legumes, fruit, grains (mostly wholegrain), lean meat and alternatives, and dairy and alternatives. It also shows recommended numbers of serves and standard serve sizes.