SA · SACE BoardQ&A
NutritionQ&A by dot point
A short Q&A bank for every SA Nutrition syllabus dot point. Each question and answer is drawn directly from our worked dot-point page, so you can scan key concepts before opening the long-form answer.
Topic 1: Principles of Human Nutrition
- Describe the structure and function of the digestive system and explain how macronutrients are digested and absorbed0Q&A pairs
- Explain basal metabolic rate and total energy expenditure, and the factors that affect a person's daily energy requirements5Q&A pairs
- Explain the role of digestive enzymes in the chemical breakdown of carbohydrates, proteins and lipids, including the conditions that affect enzyme activity6Q&A pairs
- Describe the gut microbiome and explain how diet shapes it and how it influences digestion, immunity and health4Q&A pairs
- Describe the structure, food sources and functions of carbohydrates, proteins and lipids, and explain how each contributes to the body's energy balance0Q&A pairs
- Explain the causes and consequences of malabsorption syndromes and food intolerances, including lactose intolerance and coeliac disease0Q&A pairs
- Describe the functions, food sources and deficiency effects of key vitamins and minerals, and explain the role of water in the body0Q&A pairs
- Explain how nutritional requirements change through the life cycle, including pregnancy, infancy, childhood, adolescence, adulthood and older age0Q&A pairs
Topic 2: Diet and Health
- Explain the development of cardiovascular disease and the dietary factors that increase or reduce its risk7Q&A pairs
- Explain the links between diet and the major diet-related diseases, including cardiovascular disease, type 2 diabetes and some cancers0Q&A pairs
- Describe the Australian Dietary Guidelines and food selection models and explain how they support a healthy, balanced diet0Q&A pairs
- Interpret food labels, including the Nutrition Information Panel, ingredient lists, claims and the Health Star Rating, to evaluate food choices0Q&A pairs
- Explain the development of overweight, obesity and type 2 diabetes and the dietary and lifestyle factors involved4Q&A pairs
Topic 3: Food Selection and Society
- Analyse how food marketing, advertising and the media influence food choice, including the marketing of foods to children0Q&A pairs
- Examine global nutrition issues, including undernutrition, the double burden of malnutrition and the social and economic factors behind them0Q&A pairs
- Examine Aboriginal and Torres Strait Islander food practices and the factors affecting the nutrition and health of Indigenous communities4Q&A pairs
- Explain the range of factors that influence food choice, including cultural, social, economic, psychological and environmental influences0Q&A pairs
Topic 4: Food Production and Sustainability
- Describe methods of food processing and preservation and evaluate the impact of food technologies on nutrition, safety and the food supply0Q&A pairs
- Explain how methods of food production and distribution affect the quantity, quality and availability of food0Q&A pairs
- Explain how food spoils and how preservation methods and safe food handling protect food quality and prevent foodborne illness2Q&A pairs
- Explain the concepts of food security and food sustainability and evaluate factors that affect the supply of safe, nutritious food0Q&A pairs
- Evaluate genetically modified foods and emerging food technologies, including their potential benefits, risks and ethical issues3Q&A pairs