Free express shipping for SA student orders over $75!
SACE 2 Year 12


$52.00 inc. GST
SKU: S2NUTWK Category:
Fifth Edition
Year 12 Publication
ISBN: 978-1-921548-23-9
  • Karen Magee 
  • Meredith Oliver 

2020 booklist

Students and teachers ordering for 2020, please be aware a new edition of the SACE Stage 2 Nutrition Essentials Workbook will be published in December 2019. You can see a little about this sixth edition here.

The Essentials Workbooks are designed to support the teaching of SACE Stage 1 and 2 subjects in South Australia. The SACE 2 Nutrition Workbook is designed to meet the Subject Outline requirements of the SACE Stage 2 Nutrition course.

The Fifth Edition features updated examples and new two-colour layout. An essential resource for all SACE Stage 2 Nutrition students.

Table of Contents

  • Topic 1: Human Nutrition: the fundamentals
    • The essentials Nutrients required for good health
    • Carbohydrates
    • Proteins
    • Lipids (fats)
    • Micronutrients
    • Vitamins
    • Minerals
    • Calculating the distribution of macronutrients
    • Digestion, metabolism and absorption of nutrients
    • Malabsorption syndromes
    • Energy: metabolism
    • Energy: storage and balance
  • Topic 2: Health: diet and lifestyle
    • Diet-related disorders
    • Obesity
    • Cardiovascular disease(s)
    • Hypertension (high blood pressure)
    • Non-insulin dependent diabetes, Type II (diabetes mellitus)
    • Diseases that are related to, or are a consequence of, under-nutrition
    • Insufficient water intake
    • Dietary guidelines for Australians
    • The Australian Guide to Healthy Eating 2013
    • Foods to Limit: Discretionary Choices
  • Topic 3: Diet evaluation and food selection
    • Physiological status and nutrition
    • Physiological triggers and food selection – values, beliefs and attitudes
    • Socio-economic status – economic factors influencing dietary intake
    • Causes and effects of disordered eating
    • Retention of nutrients in food selection and preparation
    • Recipe modifications to promote healthy eating
    • Behaviour modifications to improve nutritional outcome
  • Topic 4: Consumers: food and nutrition
    • Ensuring a safe and nutritionally sound food supply
    • Contamination
    • Maintaining freshness, quality and nutritive vale for as long as possible
    • Natural toxicants in food
    • Preserving foods
    • Consumer protection practices
    • Packaging: traditional and contemporary packaging
    • Caring for food, preparing and storing it safely
  • Topic 5: Ecological sustainability and nutrition
    • How the environment influences food production
    • The impact on the environment due to current food production methods
    • The impact on the environment of food processing and manufacture
    • Food processing and manufacturing’s effects on society
    • Food security and sustainability
  • Topic 6: Global food shortages
    • Effects of famine on the health of individuals and communities
    • World hunger and malnutrition
    • Effects on politics and economic decisions on food security
    • Food wastage from a world perspective
    • Effects of social structure on hunger, malnutrition and famine
    • Economic effects of food shortages
    • Effects of education on hunger, malnutrition and famine
    • Long-term solutions to hunger and famine
  • Topic 7: The practical component
    • Investigation questions and hypotheses
    • Designing investigations
    • Conducting investigations
    • Information and data
    • Interpretation and evaluation
  • Topic 8: Guideline answers
  • Topic 1: Human nutrition – the fundamentals
  • Topic 2: Health – diet and lifestyle
  • Topic 3: Diet evaluation and food selection
  • Topic 4: Consumers, food and nutrition
  • Topic 5: Ecological sustainability and nutrition
  • Topic 6: Global food shortages
    • Glossary of terms
    • Bibliography
    • Index