Health and Physical Education - Foundation to Year 10 Curriculum
Years 7 and 8 Content Descriptions Personal, Social and Community Health Being healthy, safe and active Elaborations Investigate and select strategies to promote health, safety and wellbeing (ACPPS073)
investigating reasons why young people choose to use or not use drugs, and proposing strategies to make informed choices researching a variety of snack and lunch options, and evaluating nutritional value, value for money and sustainability impacts to create a weekly menu plan researching opportunities in the local community to participate in regular physical activity and examining how accessible these opportunities are for students proposing and practising strategies for celebrating safely, including assertiveness, refusal skills, planning travel arrangements and contingency plans examining strategies for safe practices in different environments, including transport and aquatic environments
Communicating and interacting for health and wellbeing Investigate the benefits of relationships and examine their impact on their own and others health and wellbeing (ACPPS074)
examining how individuals, family and peer groups influence peoples behaviours, decisions and actions understanding and applying online and social protocols to enhance relationships with others and protect their own wellbeing, including recognising and responding to inappropriate online content analysing how their relationships influence behaviours and actions analysing how behaviours, actions, and responses to situations can change depending on whether they are by themselves, with friends or with family recognising the impact bullying and harassment can have on relationships, including online relationships
Contributing to healthy and active communities Plan and use health practices, behaviours and resources to enhance the health, safety and wellbeing of their communities (ACPPS077)
investigating preventive health practices relevant to young people, and designing and implementing health promotion activities targeting these practices 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 examining how different cultures value the contribution of the mind-body-spirit connection to health and wellbeing
Mathematics - Foundation to Year 10 Curriculum
Year 7 Content Descriptions Number and Algebra Number and place value Elaborations Compare, order, add and subtract integers (ACMNA280)
Money and financial mathematics Elaborations Investigate and calculate 'best buys', with and without digital technologies (ACMNA174)
applying the unitary method to identify best buys situations, such as comparing the cost per 100g
Data representation and interpretation Elaborations
The Australian Curriculum Science
Science - Foundation to Year 10 Curriculum
Year 7 Content Descriptions Science Understanding Biological sciences Elaborations Interactions between organisms can be described in terms of food chains and food webs; human activity can affect these interactions (ACSSU112)
People use understanding and skills from across the disciplines of science in their occupations knowledge of forces in order to improve performance (ACSHE224) using food chains to show feeding relationships in a habitat constructing and interpreting food webs to show relationships between organisms in an environment classifying organisms of an environment according to their position in a food chain recognising the role of microorganisms within food chains and food webs investigating the effect of human activity on local habitats, such as deforestation, agriculture or the introduction of new species exploring how living things can cause changes to their environment and impact other living things, such as the effect of cane toads researching specific examples of human activity, such as the use of fire by traditional Aboriginal people and the effects of palm oil harvesting in Sumatra and Borneo
recognising that water management plays a role in areas such as farming, land management and gardening investigating how separation techniques are used in the food and wine industries considering how seasonal changes affect people in a variety of activities such as farming
The Australian Curriculum Technologies
The Australian Curriculum Technologies - Design and Technologies
Design and Technologies - Foundation to Year 10 Curriculum
Design and Technologies ACARA | The Australian Curriculum | Version 7.1 dated Monday, 25 August 2014 10 of 10 The Australian Curriculum is licensed under Creative Commons. For more information see http://www.australiancurriculum.edu.au/copyright Years 7 and 8 Content Descriptions Design and Technologies Knowledge and Understanding Elaborations Analyse how food and fibre are produced when designing managed environments and how these can become more sustainable (ACTDEK032)
comparing land and water management methods in contemporary Australian food and fibre production with traditional Aboriginal systems and countries of Asia, for example minimum-tillage cropping, water-efficient irrigation investigating the management of plant and animal growth through natural means and with the use of chemical products like herbicides and medicines when producing food and fibre products recognising the need to increase food production using cost efficient, ethical and sustainable production techniques describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products investigating different animal feeding strategies such as grazing and supplementary feeding, and their effects on product quality, for example meat tenderness, wool fibre diameter (micron), milk fat and protein content when producing food and fibre products recognising the importance of food and fibre production to Australias food security and economy including exports and imports to and from Asia when critiquing and exploring food and fibre production Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating (ACTDEK033)
planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables investigating how a recipe can be modified to enhance health benefits, and justifying decisions, for example by replacing full cream milk with skim milk analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice