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Elaboration (1) ACPPS042

investigating how food practices differ between families, communities and cultural groups, and how food preparation and consumption are used to celebrate and pass on cultural beliefs, practices and values

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

Elaboration (4) ACHASSK084

investigating networks of exchange and what was exchanged between different groups of people (for example, ideas, spices, food, slaves)

Elaboration (2) ACTDEK032

recognising the need to increase food production using cost efficient, ethical and sustainable production techniques

Elaboration (1) ACTDEK033

examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables

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)

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)

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

Elaboration (1) ACPPS036

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

Elaboration (1) ACHGK063

identifying the impacts on food production from competing land uses (for example, sacred sites, urban and industrial uses, mining, production of food crops for biofuels, production of food crops for livestock, and recreation (such as golf courses))

Elaboration (5) ACTDEK032

recognising the importance of food and fibre production to Australia’s food security and economy including exports and imports to and from Asia when critiquing and exploring food and fibre production

Elaboration (2) ACHASSK015

identifying how places provide people with their basic needs (for example, water, food and shelter) and why they should be looked after for the future

Elaboration (2) ACTDEK003

considering the suitability of a range of tools when cultivating gardens, mulching and building garden structures and preparing and cooking food from recipes

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

Elaboration (3) ACHASSK088

explaining the significance of vegetation endemic in the local area to survival of Aboriginal and/or Torres Strait Islander Peoples (for example, as a source of food, shelter, medicine, tools and weapons)

Elaboration (5) ACHASSI101

explaining enterprising initiatives that address challenges (for example, colonial solutions to challenges of preserving food and accessing resources; sustainable use of materials for housing past and present)

Elaboration (3) ACTDEK003

identifying and categorising a wide range of foods, including Aboriginal bush foods, into food groups and describing tools and equipment needed to prepare these for healthy eating

Elaboration (1) ACPPS077

investigating food-serving recommendations from The Australian Guide to Healthy Eating and producing a guide to help students make healthy choices when buying food from the school canteen

Elaboration (2) ACHASSI025

imagining what the future may hold based on what they know of the past and present (for example, envisioning what the town they live in might look like in the near future by comparing photographs of the past with their observation of the present) or envisaging …

Elaboration (1) ACPPS054

comparing product labels on food items or nutritional information in recipes and suggesting ways to improve the nutritional value of meals

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