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Pre-test:

Have students complete the pretest in the first term of year 11 and the last term of year 11. Compare the growth in their knowledge.

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Current Consumption and Expenditure Trends 

Assessment Task 1

Food Availability and Selection work book

Life Skills/Learning Difficulties

Created by Carly Hart                         The Happiness Mission: http://thehappinessmission.com.au/
 
Information sourced from:
Burnett-Fell, Dengate, S., Burnett-Fell, B. and Baines, S. (2010) Food technology in action 4E preliminary and HSC course & EBookPLUS. 4th edn. Australia: Jacaranda Wiley, Australia.
https://www.boardofstudies.nsw.edu.au/syllabus_hsc/pdf_doc/food-technology-st6-syl.pdf
Focus outcomes:
P1.1 identifies and discusses a range of historical and contemporary factors which influence the availability of particular foods
P1.2 accounts for individual and group food selection patterns in terms of physiological, psychological, social and economic factors
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