Food for Life Years 7-10 (print & digital)

Components

Print Textbook
The text delivered in print format.

Interactive Textbook
The online version of the student text delivers a host of interactive features to enhance the teaching and learning ex perience, and when connected to a class teacher account offers a powerful Learning Management System. It is accessed online through Cambridge GO using a unique 16-character code found in the Print Textbook

PDF Textbook available in the interactive textbook
The downloadable PDF version of the student text enables students to take notes and bookmark pages. It is downloaded through your account using the same unique 16-character code that is found in the Print Textbook.

A design-driven approach to food skills and solutions for now and the future.

Equipping students with the skills they need to thrive both in and out of the classroom and develop an ethical and responsible understanding of food choices for life, this series includes:

• an accessible approach to the new Australian Curriculum Design and Technologies Version 9.0 Food specialisations sub-strand, that also caters for state Food Technology curriculums.
• a single resource for Years 7-10 that provides multiple entry points to the knowledge and skills content to support teachers in tailoring individualised learning for a mixed-ability classroom.
• a design-driven approach that empowers students to make informed food choices and to apply design thinking as they create innovative solutions to meet specific needs.
• carefully-scaffolded skills development, to ensure that students not only build essential food processes and production skills, but will be equipped with valuable design thinking, project management, enterprise, and innovation skills they can use into the future.
• all new activities and contemporary, classroom-tested recipes, including Indigenous Australian ingredients and First Nations food techniques or processes, as well as food in international contexts.
• videos demonstrating practical activities, processes and recipes.
• a new visual glossary of recipe ingredients to help students familiarise themselves with foods they may not have encountered.
• a focus on ethical and sustainable practices in food systems, to ensure food security into the future and equip students with the knowledge to be ethical consumers in local and global contexts.
• an Interactive Textbook with video demonstrations, interactive activities, image galleries and more, to enhance student learning.

Contents

• Getting started
  • Equipment used for measuring
  • Measuring dry and liquid components
  • Cooking equipment
  • Food preparation processes
  • Sensory anaylsis
  • The design process
  • A sustainable future
• Chapter 1 Managing food production safely
  • Safet in the kitchen
  • Hygiene in the kitchen
  • All about food poisoning
  • Food contamination
• Chapter 2 Let's get cooking
  • Thoughts
  • Collecting ideas
  • Developing a theme
  • Starting to make your artwork
• Chapter 3 Food choices for healthy living
  • Food: its definition and purpose
  • What does healthy eating mean?
  • Essential nutrients
  • Foods for good health
  • Good food and healthy life
  • Obesity
  • Cardiovascular disease
  • Type 2 diabetes
  • Cancer
  • Osteoporosis
  • Refuelling our bodies
• Chapter 4 Vegetables
  • What is a vegetable?
  • Structure of vegetables: physical properties
  • Primary production of vegetables
  • Best-quality vegetables: sensory properties
  • Cooking with vegetables
  • The nutritional content of vegetables
  • Vegetables and environmental sustainability
• Chapter 5 Fruit
  • Do you know your fruits from your vegetables?
  • Indigenous fruits
  • Structure of fruits: physical properties
  • Best-quality vegetables: sensory properties
  • Cooking with fruits
  • The nutritional content of fruits
  • Fruits and environmental sustainability
• Chapter 6 Grains and cereals
  • Cereals: the basics
  • Structure of cereals: physical properties
  • Primary production of cereals
  • Cereals and wholegrain foods
  • The nutritional content of cereals
  • Cooking: the functional properties of cereals
• Chapter 7 Milk, milk products and alternatives
  • Milk: the basics
  • Food systems: producing cow's milk in Australia
  • Types and properties of milk
  • Nutritional value of milk
  • Milk products
  • Milk, ethics and environmental sustainability
• Chapter 8 Lean meat and poultry, fish, eggs, nuts and seeds, legumes and beans
  • Meat: the basics
  • Cooking with meat
  • Nutritional content of meat
  • Eggs: the basics
  • The structure and nutritional content of eggs
  • Cooking with eggs
  • Legumes, nuts and seeds: the basics
  • Cooking with legumes, nuts and seeds
  • Environmental sustainability and high-protein foods
• Chapter 9 Eating outside the five food groups
  • Fats and oils
  • Looking outside the five food groups
  • Fats: friend or foe?
  • Functions of fat in the body
  • Functional properties of lipids
  • Sugar sweetie
  • Function of sugar in cooking
  • Salt
  • Other flavour enhancers: herbs and spices
  • Water
  • Environmental impact of the production of lipids
• Chapter 10 Taste Australia, taste the world
  • Indigenous Australian ingredients
  • Contemporary Australian food
  • Our Pacific Island neighbours
  • France
  • Greece
  • Italy
  • Africa
  • India
  • Thailand
  • Vietnam
• Chapter 11 Foods for special purposes
  • What factors influence the food choices of a young person?
  • Social influences
  • Cultural influences
  • Influence of ethics
  • Influence of sustainability concerns
  • Food allergies and intolerances
  • Coeliac disease
  • Lactose intolerance
• Chapter 12 Making and marketing food
  • Making food last
  • Designing food safety in Australia
  • Taking food from a thought bubble to a product
  • Marketing food