Elaboration (1) ACPPS092
examining local fast-food options, making healthy selections and advocating healthy choices to peers
Elaboration (1) | ACPPS092 | Content Descriptions | Years 9 and 10 | Health and Physical Education | 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, …
Elaborations ScOT Terms
ACLMGC157 | Content Descriptions | Years 7 and 8 | Years F–10 Sequence | Modern Greek | Languages | F-10 curriculum
Elaboration ACHGS066
creating a map to show the relationship between biomes and world food production, using a spatial technologies application
Elaboration | ACHGS066 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration ACHGS067
constructing a graph to show the relationship between growth in world population and world food production
Elaboration | ACHGS067 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration (4) ACTDEK012
investigating the labels on food products to determine how the information provided contributes to healthy eating, for example ingredients and nutrition panels
Elaboration (4) | ACTDEK012 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK032
describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products
Elaboration (3) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACPPS096
preparing, delivering and critiquing a class presentation to the community, for example a presentation to parents on tips for serving and eating food that has been prepared sustainably
Elaboration (3) | ACPPS096 | Content Descriptions | Years 9 and 10 | Health and Physical Education | F-10 curriculum
Elaboration (2) ACHASSK107
discussing challenges experienced by people in the colonial era and the enterprising or sustainable responses made to these challenges (wind energy, food preservation, communication, accessing water)
Elaboration (2) | ACHASSK107 | Content Descriptions | Year 5 | HASS | Humanities and Social Sciences | F-10 curriculum
Elaboration (2) ACTDEK021
sequencing the process of converting ‘on-farm’ food or fibre products into a product suitable for retail sale, that is, the ‘paddock to plate’ supply chain, or when making yarn or fabric from fibre
Elaboration (2) | ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | 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, …
Elaboration (1) | ACHASSK088 | Content Descriptions | Year 4 | HASS | Humanities and Social Sciences | F-10 curriculum
Elaboration (3) ACTDEP006
identifying one common testing method, and recording results, for example taste-testing comparisons of a food product and recording results in a digital form
Elaboration (3) | ACTDEP006 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEK012
describing ideal conditions for successful plant and animal production including how climate and soils affect production and availability of foods, for example Aboriginal seasons and food availability
Elaboration (2) | ACTDEK012 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | F-10 curriculum
Elaboration ACHGK064
examining the effects of anticipated future population growth on global food production and security, and its implications for agriculture and agricultural innovation
Elaboration | ACHGK064 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration (2) ACHGK068
evaluating the effects of international demand for food products on biodiversity throughout the world, in the places of their production
Elaboration (2) | ACHGK068 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration (1) ACHEK017
examining how businesses respond to the demands of consumers (for example, preference for healthy options, environmentally friendly packaging or organic food)
Elaboration (1) | ACHEK017 | Content Descriptions | Year 7 | Economics and Business | Humanities and Social Sciences | F-10 curriculum
Elaboration (1) ACHGS065
developing a table to show the types of challenges to food production in Australia compared to other areas of the world, or the ways that places and people are interconnected through trade
Elaboration (1) | ACHGS065 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | 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, …
Elaboration (1) | ACHASSI100 | Content Descriptions | Year 5 | HASS | Humanities and Social Sciences | F-10 curriculum
ACLINC055
Identify, summarise and evaluate factual information related to topics of interest such as leisure, food and diet, entertainment and special occasions[Key concept: data; Key processes: summarising, evaluating]
Elaborations ScOT Terms
ACLINC055 | Content Descriptions | Years 7 and 8 | Years F–10 Sequence | Indonesian | Languages | F-10 curriculum
Elaboration (1) ACHASSI040
interpreting flowcharts and geographic and concept maps to explore system connections (for example, places members of their class are connected to, where some food comes from, how Aboriginal songlines connect places)
Elaboration (1) | ACHASSI040 | Content Descriptions | Year 2 | HASS | Humanities and Social Sciences | F-10 curriculum
Elaboration (2) ACHASSK177
creating a graphic representation of the extent of India as a political unit at this time, including for example, its diverse climatic and geographical features, types and location of food production, areas of high- and low-density population
Elaboration (2) | ACHASSK177 | Content Descriptions | Year 7 | HASS | Humanities and Social Sciences | F-10 curriculum