Nelson Food & Nutrition for QCE Student Book

Our records show your account is still using the @edumail.vic.gov.au email domain. Given the change to this email domain in 2020, we suggest it would be a good idea to update this to your new @education.vic.gov.au email address.

Please note, we are making this request to try and prevent duplicate accounts being created. For instance if you were added to one of our subscription products by another teacher and they used your @education.vic.gov.au email address, it would create a new account. We will not be using your new email address for marketing purposes.

Take me there

SECONDARY / SUBJECT / NELSON FOOD & NUTRITION FOR QCE STUDENT BOOK - 9780170418560

384 Pages

resources available

sample chapter

By Kay York, Kirsten McCahon, Louise Pamment | Copyright Year:2019 | ISBN-13: 9780170418560

Published:01/10/2018

ADDED TO LIST

Add to cart

Buy ebook

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.

STUDENTS:

PRODUCT:

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

ABOUT THE AUTHOR

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).

$79.95 Available

Available Stock516

Please update your email