§-Food Studies syllabus
VIC · VCAA← Food Studies
Food Studies syllabus, dot point by dot point
Every dot point in the VIC Food Studies syllabus, with a focused answer for each. Click any dot point for a worked explainer, past exam questions and links to related points.
Unit 3: Food in daily life - AoS 1 The science of food
Module overview →What drives appetite and satiety, and how do the senses shape the appeal of food?
The physiology and conditioning of appetite and satiety, and the sensory appreciation of food including flavour, aroma, texture and appearance
How does the body break down food and absorb the macronutrients it needs?
The processes of eating, digestion and the absorption of carbohydrates, proteins and fats along the gastrointestinal tract, and the role of mechanical and chemical digestion
Where does the energy in food come from, how is it measured, and what does energy balance mean for the body?
The energy provided by macronutrients and alcohol, the measurement of food energy in kilojoules, and the concept of energy balance between energy intake and energy expenditure
What are functional and fortified foods, and how can they support health and wellbeing?
The characteristics, examples and health roles of functional foods, fortified foods and the use of food as medicine within a balanced diet
How do proteins, sugars, starches and fats behave during preparation and cooking, and why does this matter for food outcomes?
The functional properties of protein, sugar, starch, and fats and oils in food, and the physical and chemical changes these components undergo during preparation and cooking
What role do gut microflora play in digestion and health?
The microbiology of the intestinal tract and the role of gut microflora in digestion, immunity and overall health
What are the macronutrients and micronutrients, and what does each one do in the body?
The functions, food sources and deficiency or excess effects of carbohydrates, proteins, fats, vitamins, minerals and water in supporting health
Unit 3: Food in daily life - AoS 2 Food choice, health and wellbeing
Module overview →How have Australian eating patterns changed over time, and how do discretionary foods relate to diet-related disease?
Changes in Australian eating patterns over time, the role of discretionary foods, and the relationship between dietary patterns and diet-related conditions such as obesity, type 2 diabetes and cardiovascular disease
How do the Australian Dietary Guidelines and healthy eating models guide healthy food choices?
The purpose and content of the Australian Dietary Guidelines and the Australian Guide to Healthy Eating, and how these evidence-based tools promote healthy eating
How can the dietary guidelines and the Australian Guide to Healthy Eating be used to plan and evaluate food intake for different people?
Applying the principles of the Australian Dietary Guidelines and the Australian Guide to Healthy Eating to plan, model and evaluate daily food intake for individuals and groups with differing needs
What factors influence the food choices people make every day?
The physical, social, economic, cultural and psychological factors that influence food selection, and the benefits and barriers to following healthy eating advice
Unit 4: Food issues, challenges and futures - AoS 1 Environment and ethics
Module overview →What ethical issues arise in food production, and what do food security and food sovereignty mean?
The ethical issues in food production including animal welfare and fair trade, and the concepts of food security and food sovereignty as they apply to individuals and communities
How does the food system affect the environment, and what makes a food system more sustainable?
The stages of the food system from production to consumption and waste, the environmental impacts at each stage, and strategies that improve the sustainability of food systems
What are the environmental effects of primary and secondary food production, and how can the use of land, water and energy be made more sustainable?
The environmental effects of primary food production (farming, fishing) and secondary food production (processing and manufacturing), including the use and management of water, land, soil and energy
Unit 4: Food issues, challenges and futures - AoS 2 Navigating food information
Module overview →What features mark out a food fad, trend or diet, and how can its credibility be assessed against the evidence?
The features of food fads, trends and popular diets, and how to assess their credibility and reliability against the Australian Dietary Guidelines and evidence-based recommendations
How can consumers tell trustworthy food information from misinformation, fads and marketing?
The sources of food and nutrition information, the features of fad diets and food misinformation, and strategies consumers use to evaluate claims, advertising and food labels
How is nutrition knowledge built, and how can we judge whether food research is trustworthy?
How nutrition science develops knowledge through research, and the features of reliable evidence used to evaluate food and nutrition claims