Unit 3 and 4 Teacher Resources
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 - The 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 - The Social and Emotional Role 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
3.2.7 - The Political Influences of the Food System
3.2.8 - The Key Behavioural Principles
Unit 4.1.1 & 4.1.2 - Food Knowledge and Skills and Evidence-Based Research
Unit 4.1.3 - The Validity of Food Information
Unit 4.1.4 - Claims made by Weight-Loss and Nutrient Supplement Companies
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 of Australian consumers
Unit 4.2.4 - The Environmental Sustainability of Primary Food Production
Unit 4.2.5 - Sustainability of food processing, manufacturing, retailing and consumption
Unit 4.2.6 - Food Citizenship, Optimal Diets and the Health of the Planet
