Food Studies syllabus, dot point by dot point

Where does the energy in food come from, how is it measured, and what does energy balance mean for the body?

How do proteins, sugars, starches and fats behave during preparation and cooking, and why does this matter for food outcomes?

What are the macronutrients and micronutrients, and what does each one do in the body?

How does the body break down food and absorb the macronutrients it needs?

What drives appetite and satiety, and how do the senses shape the appeal of food?

What are functional and fortified foods, and how can they support health and wellbeing?

What role do gut microflora play in digestion and health?

How have Australian eating patterns changed over time, and how do discretionary foods relate to diet-related disease?

How do the Australian Dietary Guidelines and healthy eating models guide healthy food choices?

How can the dietary guidelines and the Australian Guide to Healthy Eating be used to plan and evaluate food intake for different people?

What factors influence the food choices people make every day?

How does the food system affect the environment, and what makes a food system more sustainable?

What ethical issues arise in food production, and what do food security and food sovereignty mean?

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?

How is nutrition knowledge built, and how can we judge whether food research is trustworthy?

How can consumers tell trustworthy food information from misinformation, fads and marketing?

What features mark out a food fad, trend or diet, and how can its credibility be assessed against the evidence?