Overview
Nelson Food and Nutrition for QCE comprehensively addresses the QCE Food and Nutrition syllabus implemented in 2019 and is written by highly experienced home economics teachers. The student book provides the necessary support for teachers and students to approach the course with confidence and incorporates a structured, problem-based learning approach. Practice exam questions are included to support students tackling external assessment for the first time and focus on building 21st century skills of communication, collaboration and teamwork.
NelsonNet resources available*
Teacher Resources:
• NelsonNetBook
• Answers to worksheets
• Chapter PDFs
• Teacher programs
• Assessment rubrics
Student Resources:
• NelsonNetBook
• Worksheets
• Bonus recipes
• Extra resources
*Complimentary access to NelsonNet is available to teachers who use the accompanying student book as a core resource in their classroom. Contact your local education consultant for access codes and conditions.
1 Problem-based learning in food and nutrition
2 The food system
Unit 1
3 Vitamins and minerals
4 Protein
5 Developing food solutions
Unit 2
6 Consumer food drivers
7 Sensory profiling
8 Labelling and food safety
9 Food formulation for consumer markets
Unit 3
10 Carbohydrate
11 Fat
12 Developing food solutions
Unit 4
13 Formulation and reformulation for nutrition consumer markets
14 Food development process
Kay York is the current president of HEIA and is Head of Department Home Economics at Park Ridge State High School. Kay regularly delivers professional development in her role as HEIA president and was on the writing team for the Food & Nutrition syllabus.
Kirsten McCahon is a passionate education practitioner with over 30 years of experience teaching Home Economics in Queensland with a focus on organic chemistry. Kirsten is the current president of HEIA(Q).