§-Module

Unit 3: Food in daily life - AoS 1 The science of food

7 dot points across 7 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

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

VCE Food Studies Unit 3 AoS 1 on the physiology and conditioning of appetite and satiety, and how flavour, aroma, texture and appearance shape the sensory appeal of food.

7 min answer →

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

VCE Food Studies Unit 3 AoS 1 on how the gastrointestinal tract digests and absorbs carbohydrates, proteins and fats through mechanical and chemical processes.

7 min answer →

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

VCE Food Studies Unit 3 AoS 1 on the energy provided by macronutrients and alcohol, how food energy is measured in kilojoules, and the concept of energy balance between intake and expenditure.

7 min answer →

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

VCE Food Studies Unit 3 AoS 1 on functional and fortified foods: what they are, common examples, the health roles of probiotics, prebiotics, omega-3 and added nutrients, and how they fit a balanced diet.

7 min answer →

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

VCE Food Studies Unit 3 AoS 1 on the functional properties of protein, sugar, starch, and fats and oils, and the physical and chemical changes they undergo during preparation and cooking.

7 min answer →

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

VCE Food Studies Unit 3 AoS 1 on the microbiology of the intestinal tract and the role of gut microflora in digestion, immunity and health, including pre and probiotics.

7 min answer →

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

VCE Food Studies Unit 3 AoS 1 on the functions, food sources and deficiency effects of carbohydrates, proteins, fats, vitamins, minerals and water.

7 min answer →