Unit 3.1.1- Appetite, Satiety, and the Sensory Appreciation of Food
Unit 3.1.2 – The Microbiology of the Gastrointestinal Tract
Unit 3.1.3 – Diet, Gut Microbiota and Health
Unit 3.1.4 – Principles of Research
Unit 3.1.5 – The Australian Guide to Healthy Eating
Unit 3.1.6 – Reasons for Differences in Dietary Requirements
Unit 3.1.7 – The Physiology of Food Allergies and Intolerances
Unit 3.2.1 – Patterns of Eating in Australia
Unit 3.2.2 – Social Factors Across Australia
Unit 3.2.3 – Social and Emotional Roles of Food
Unit 3.2.4 – The Role of Food in Influencing Mental Health
Unit 3.2.5 – The Role of the Media
Unit 3.2.6 – Food Systems and Personal and Social Behaviours
Unit 3.2.7 – Political Influences on the Food System
Unit 3.2.8 – Key Behavioural Principles
Unit 4.1.1 & 4.1.2 – Food Knowledge and Skills and Evidence-Based Research
Unit 4.1.4 – Claims by Weight-loss and Nutrient Supplement Companies
Unit 4.1.3 – The Validity of Food Information
Unit 4.1.5 – Nutrition Content Claims and Health Claims
Unit 4.1.6 – Applying the Healthy Eating Recommendations
Unit 4.2.1 – Feeding a Rising World Population
Unit 4.2.2 – Food Security, Food Sovereignty and Food Citizenship
Unit 4.2.3 – Sociocultural and Ethical Concerns
Unit 4.2.4 – The Environmental Sustainability of Primary Food Production
Unit 4.2.5 – Sustainability of Food Processing and Manufacturing, Retailing and Consumption
Unit 4.2.6 – Food Citizenship, Optimal Diets and the Health of the Planet
