Your search for "food" returned 24 result(s)
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ACMEM032

use units of energy used for foods, including calories

ACMEM032 | Content Descriptions | Unit 1 | Essential Mathematics | Mathematics | Senior secondary curriculum

ACMGM009

use a spreadsheet to display examples of the above computations when multiple or repeated computations are required; for example, preparing a wage-sheet displaying the weekly earnings of workers in a fast food store where hours of employment and hourly …

ACMGM009 | Content Descriptions | Unit 1 | General Mathematics | Mathematics | Senior secondary curriculum

ACMGM020

calculate the surface areas of standard three-dimensional objects such as spheres, rectangular prisms, cylinders, cones, pyramids and composites in practical situations; for example, the surface area of a cylindrical food container.

ACMGM020 | Content Descriptions | Unit 1 | General Mathematics | Mathematics | Senior secondary curriculum

ACMGM079

identify practical situations that can be represented by a network, and construct such networks; for example, trails connecting camp sites in a National Park, a social network, a transport network with one-way streets, a food web, the results of a round-robin …

ACMGM079 | Content Descriptions | Unit 3 | General Mathematics | Mathematics | Senior secondary curriculum

ACSBL006

Select, construct and use appropriate representations, including classification keys, food webs and biomass pyramids, to communicate conceptual understanding, solve problems and make predictions

ACSBL006 | Content Descriptions | Unit 1 | Biology | Science | Senior secondary curriculum

ACSBL022

The biotic components of an ecosystem transfer and transform energy originating primarily from the sun to produce biomass, and interact with abiotic components to facilitate biogeochemical cycling, including carbon and nitrogen cycling; these interactions …

ACSBL022 | Content Descriptions | Unit 1 | Biology | Science | Senior secondary curriculum

ACSBL029

Models of ecosystem interactions (for example, food webs, successional models) can be used to predict the impact of change and are based on interpretation of and extrapolation from sample data (for example, data derived from ecosystem surveying techniques); …

ACSBL029 | Content Descriptions | Unit 1 | Biology | Science | Senior secondary curriculum

ACSBL118

Pathogens have adaptations that facilitate their entry into cells and tissues and their transmission between hosts; transmission occurs by various mechanisms including through direct contact, contact with body fluids, and via contaminated food, water …

ACSBL118 | Content Descriptions | Unit 4 | Biology | Science | Senior secondary curriculum

ACSES077

Ecosystems provide a range of renewable resources, including provisioning services (for example, food, water, pharmaceuticals), regulating services (for example, carbon sequestration, climate control), supporting services (for example, soil formation, …

ACSES077 | Content Descriptions | Unit 3 | Earth and Environmental Science | Science | Senior secondary curriculum

ACHAH377

The key features of everyday life, for example leisure activities, food and dining, water supply, sanitation and health

ACHAH377 | Content Descriptions | Unit 4: Reconstructing the Ancient World | Ancient History | Humanities and Social Sciences | Senior secondary curriculum

ACHMH159

The reasons for the deterioration in Indonesia’s economy up to 1965 and its impact on the population, including hyperinflation and food shortages

ACHMH159 | Content Descriptions | Unit 3: Modern Nations in the 20th century | Modern History | Humanities and Social Sciences | Senior secondary curriculum

ACSSU002

Living things have basic needs, including food and water

Elaborations ScOT Terms

ACSSU002 | Content Descriptions | Foundation Year | Science | F-10 curriculum

ACSSU112

Interactions between organisms, including the effects of human activities can be represented by food chains and food webs

sustainability Elaborations ScOT Terms

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

ACHGK061

Human alteration of biomes to produce food, industrial materials and fibres, and the use of systems thinking to analyse the environmental effects of these alterations

critical-creative numeracy sustainability Elaborations ScOT Terms

ACHGK061 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

ACHGK063

Challenges to food production, including land and water degradation, shortage of fresh water, competing land uses, and climate change, for Australia and other areas of the world

ethical-understanding critical-creative numeracy sustainability Elaborations ScOT Terms

ACHGK063 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum

ACTDEK003

Explore how plants and animals are grown for food, clothing and shelter and how food is selected and prepared for healthy eating

critical-creative Elaborations ScOT Terms

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

ACTDEK012

Investigate food and fibre production and food technologies used in modern and traditional societies

critical-creative intercultural-understanding numeracy Elaborations ScOT Terms

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

ACTDEK021

Investigate how and why food and fibre are produced in managed environments and prepared to enable people to grow and be healthy

critical-creative Elaborations ScOT Terms

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

ACTDEK032

Analyse how food and fibre are produced when designing managed environments and how these can become more sustainable

critical-creative ethical-understanding sustainability Elaborations ScOT Terms

ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum

ACTDEK033

Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating

critical-creative Elaborations ScOT Terms

ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum

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