Your search for "food" returned 91 result(s)
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Elaboration (3) ACSSU017

describing the use of plant parts for particular purposes such as making food and obtaining water

literacy critical-creative

Elaboration (3) | ACSSU017 | Content Descriptions | Year 1 | Science | F-10 curriculum

Elaboration ACSSU112

using food chains to show feeding relationships in a habitat

literacy critical-creative

Elaboration | ACSSU112 | Content Descriptions | Year 7 | Science | F-10 curriculum

Elaboration (1) ACSSU112

constructing and interpreting food webs to show relationships between organisms in an environment

literacy critical-creative

Elaboration (1) | ACSSU112 | Content Descriptions | Year 7 | Science | F-10 curriculum

Elaboration (2) ACSSU112

classifying organisms of an environment according to their position in a food chain

literacy critical-creative

Elaboration (2) | ACSSU112 | Content Descriptions | Year 7 | Science | F-10 curriculum

Elaboration ACHASSK090

identifying some of the resources produced by the environment and where they come from (for example, water, food and raw materials such as fibres, timber and metals that make the things they use)

critical-creative literacy

Elaboration | ACHASSK090 | Content Descriptions | Year 4 | HASS | Humanities and Social Sciences | F-10 curriculum

Elaboration (1) ACTDEK003

identifying products that can be designed and produced from plants and animals, for example food products, paper and wood products, fabrics and yarns, and fertilisers

literacy critical-creative

Elaboration (1) | ACTDEK003 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (4) ACTDEK033

explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice

literacy critical-creative information-communication numeracy

Elaboration (4) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum

ACLMGC157

Obtain and interpret information from a range of spoken, written, print or digital texts related to topics of interest such as leisure, food and diet, entertainment and special occasions[Key concept: personal world; Key processes: identifying, selecting, …

literacy information-communication critical-creative personal-social intercultural-understanding Elaborations ScOT Terms

ACLMGC157 | Content Descriptions | Years 7 and 8 | Years F–10 Sequence | Modern Greek | Languages | F-10 curriculum

Elaboration (1) ACHASSI100

analysing visual and written sources to infer relationships (for example, examining photographs to see how people responded to droughts in enterprising ways; interpreting maps of Aboriginal and Torres Strait Islander trade routes to propose how ideas, …

critical-creative literacy aboriginal-torres sustainability

Elaboration (1) | ACHASSI100 | Content Descriptions | Year 5 | HASS | Humanities and Social Sciences | F-10 curriculum

Elaboration ACTDEP035

considering community needs when identifying opportunities for designing, for example gardens for a community centre, cost effective food service for a sport club

literacy critical-creative personal-social

Elaboration | ACTDEP035 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (1) ACHASSK113

investigating the influence of landforms (for example, river valleys such as the Murray-Darling, Yellow (Huang He), Yangtze, Amazon, Mekong or Ganges), on the development of settlements that are involved in food and fibre production

critical-creative literacy asia-australia

Elaboration (1) | ACHASSK113 | Content Descriptions | Year 5 | HASS | Humanities and Social Sciences | F-10 curriculum

Elaboration (5) ACTDEK003

exploring the tools, equipment and techniques used to prepare food safely and hygienically for healthy eating

critical-creative literacy

Elaboration (5) | ACTDEK003 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (1) ACSHE035

investigating how Aboriginal and Torres Strait Islander Peoples use science to meet their needs, such as food supply (OI.2, OI.3, OI.5)

literacy critical-creative intercultural-understanding aboriginal-torres

Elaboration (1) | ACSHE035 | Content Descriptions | Year 2 | Science | F-10 curriculum

Elaboration (1) ACHASSK088

exploring how vegetation has an important role in sustaining the environment by producing oxygen, protecting food-producing land from erosion, retaining rainfall, providing habitat for animals, sheltering crops and livestock, providing shade for people, …

literacy critical-creative sustainability

Elaboration (1) | ACHASSK088 | Content Descriptions | Year 4 | HASS | Humanities and Social Sciences | F-10 curriculum

Elaboration (2) ACHASSK151

distinguishing between businesses in the primary, secondary and tertiary industry sectors and discussing what they produce or provide (such as agriculture and mining; textiles and food; and information, tourism and telecommunications)

literacy critical-creative

Elaboration (2) | ACHASSK151 | Content Descriptions | Year 6 | HASS | Humanities and Social Sciences | F-10 curriculum

Elaboration ACHGS063

developing questions of geographical significance about an area of focus in the geographical knowledge and understanding strand (for example, questions about the importance of food security or types of interconnections)

literacy critical-creative

Elaboration | ACHGS063 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

Elaboration ACTDEK003

exploring which plants and animals can provide food or materials for clothing and shelter and what basic needs those plants and animals have

literacy critical-creative

Elaboration | ACTDEK003 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (3) ACTDEK012

recognising the benefits food technologies provide for health and food safety and ensuring that a wide variety of food is available and can be prepared for healthy eating

literacy critical-creative information-communication

Elaboration (3) | ACTDEK012 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (5) ACTDEK021

considering traditional and contemporary methods of food preparation used in a variety of cultures, including Aboriginal and Torres Strait Islander methods

literacy critical-creative intercultural-understanding aboriginal-torres

Elaboration (5) | ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum

Elaboration (1) ACPPS036

examining their own eating patterns by researching The Australian Guide to Healthy Eating and identifying healthier food choices

literacy critical-creative fn

Elaboration (1) | ACPPS036 | Content Descriptions | Years 3 and 4 | Health and Physical Education | F-10 curriculum

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