Nutrient Compositions – Who’s Who in the Nutrient Zoo?

Relevant to

NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)

Preliminary Food Technology

Nutrition

• structure of carbohydrates, proteins and lipids

Contributes to:

NSW NESA FOOD TECHNOLOGY 7–10 SYLLABUS (2019)

Food Selection and Health

• outline the functions and sources of nutrients, including proteins, lipids, carbohydrates, vitamins, minerals and water

 ACT BSSS Curriculum Food for Life A/M Classification: A

Nutrition

• Functions and sources of food nutrients

ACT BSSS Food Science and Nutrition A/T/M

Food and Nutrition

Specific Unit Goals

A Course

• analyse the role, and interaction of, nutrients in the human diet

T Course

• critically analyse the role, and interaction of, nutrients in the human diet

M Course

• describe the role of nutrients in the human diet

ACT BSSS Senior Syllabus: Food & Resource Management YR 11-12

Nutrition

• Functions and sources of food nutrients

ACT BSSS Curriculum Food Science & Management T

Nutrition

• Functions and sources of food nutrients

Britain AQA GCSE Food Preparation & Nutrition (8585)

3.2 Food, nutrition and health

3.2.1 Macronutrients

QLD QCAA Food & Nutrition General Senior Syllabus 2019

Topic 1: Introduction to the food system

• describe relevant facts and principles about vitamins, minerals and protein, including:
  • the functions of vitamins, minerals and protein in the body
  • nutrient reference value (NRV) of vitamins, minerals and protein in the diet
  • food sources of vitamins, minerals and protein

SA SACE Nutrition Stage 1 and Stage 2 2021

Core Topic 1: The Fundamentals of Human Nutrition

1. Humans need essential nutrients for good health

1.1 Why do humans need to include essential nutrients in their diet?

• How do macronutrients and micronutrients function?

TAS TASC Food and Nutrition: FDN315118 Level 2

Unit 1. Nutrition

2. Macronutrients

• types, functions, sources, consequences of imbalances:
• protein (complete & incomplete)
• lipids/fats (saturated, monounsaturated & polyunsaturated) and trans
• essential fatty acids Omega 3 and 6
• relationship between dietary fat and blood cholesterol levels including high density lipoprotein (HDL) and Low Density Lipoprotein (LDL).
• carbohydrates (mono/disaccharides and polysaccharides including fibre)
• water

WA SCSA Food Science & Technology YR 11 ATAR

Year 11

Unit 1 Food science

Nutrition

• food sources and role of macronutrients and water in the body
  • protein – complete and incomplete
  • carbohydrates – starches, sugars, and fibre or cellulose
  • lipids – saturated fats and oils, and unsaturated fats and oils

WA SCSA Food Science & Technology YR 12 ATAR  

Year 12

Unit 3 Food diversity and equity

Nutrition

• food sources and impact of macronutrient and water intake on health
  • protein – complete and incomplete
  • carbohydrates – starches, sugars, and fibre or cellulose
  • lipids – saturated fats and oils, and unsaturated fats and oils