HSC Contemporary Nutrition Issues Homework Book

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Food Technology Topics



Help your Year 12 students grow their knowledge and reinforce their learnings with the HSC Contemporary Nutrition Issues homework book. This booklet will allow students to have their writing checked and assessed weekly.

The book includes 17 questions which are formatted in HSC style and cover the Contemporary Nutrition Issues syllabus. A variety of key words have been used across these questions to give students ample opportunity to practise their responses in the lead up to the exams. The benefit of this book is that the answers are not published anywhere so the students cannot simply Google the sample answers. The students will be required to answer by applying their own knowledge of the content.

The homework book can be differentiated to suit the students’ needs. Alternatively, this booklet can be used for revision of the Contemporary Nutrition Issues unit.

Pack includes:

  • 24-page printable homework book. The homework book includes:
    • Weekly schedule
    • Learning intentions and success criteria
    • Feedback sheet
    • Glossary of HSC key words
    • Marking criteria
  • Teacher instructions
  • Suggested answers (these are not to be shared with students)


9.4 Contemporary Nutrition Issues


A student:

H2.1   evaluates the relationship between food, its production, consumption, promotion and health

H3.2   independently investigates contemporary nutrition issues

H5.1   develops, realises and evaluates solutions for a range of food situations.


Students learn about:

Diet and health in Australia

  • physical effects and economic costs of malnutrition (under and over nutrition) and diet related disorders
  • nutritional considerations for specific groups
  • the role of the individual, community groups, the food industry, government organisations and private agencies in promoting health
  • the production/manufacture of nutritionally modifed foods to meet consumer demand including a range of functional foods such as fortified foods
  • the role of ‘active non-nutrients’ in the diet, eg phytochemicals, probiotics and fibre
  • the role of supplements in the diet

Influences on nutritional status

  • health and the role of diet in the development of conditions, including obesity, diabetes, cardiovascular disease, food sensitivity/intolerance/allergies
  • lifestyle and the effect of cultural and social practices on nutritional status
  • media and ethical issues related to advertising practices on food consumption such as the promotion of ‘health’ foods and ‘fast’ foods


Students learn to:

  • explain the consequences of malnutrition
  • independently investigate and report on the health of a group in Australia and develop a strategy to promote optimum health through good nutrition for this group
  • plan diets and prepare foods/meals to address dietary requirements of specific groups
  • discuss the relationship between nutritionally modified foods and health
  • discuss the role of ‘active non-nutrients’ in the diet
  • debate the role of dietary supplements in a balanced diet
  • describe the relationship between nutrient intake and dietary disorders
  • discuss ethical issues related to the responsible advertising of food products


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