Whole Food is a unique solution catering for every facet of the NSW Stage 4 and Stage 5 Food Technology community – combining technology, food and recipes unlike any other product on the market.

Whole Food 2 comprehensively covers the Stage 5 elective in a stunning and contemporary design with real links to food careers via an association with the Fifteen Foundation.

Both books contain a bank of tried and tested recipes with stunning photography and food styling which will inspire students to engage with food at school, and at home.

Title overview (PDF)

1. Introducing food preparation and processing (core study 1)
1.1 Food safety and hygiene practices
1.2 Causes of food deterioration and spoilage
1.3 Principle of food preparation and storage
1.4 Reasons for cooking foods
1.5 Properties of food
1.6 Basic ingredients used in food preparation
1.7 Equipment and methods used in the preparation and processing of food
1.8 Technology and food preparation
1.9 Physical and nutritive effects of food preparation and processing
1.10 Industrial food preparation
1.11 Presentation and service of food
1.12 Food packaging

2. Introducing nutrition and consumption (core study 2)
2.1 Nutritional components of food
2.2 Food developed to enhance health
2.3 Diet-related diseases
2.4 Anorexia and bulimia eating
2.5 National guidelines for healthy eating
2.6 Nutrition labelling
2.7 Nutritional requirements across the life cycle
2.8 Selection of nutritious foods
2.9 Influences on food selection
2.10 Processed and unprocessed food

3. Food in Australia
3.1 Use of foods native to Australia
3.2 Early European influences
3.3 Multicultural influences
3.4 Evolution of Australian cuisine
3.5 Influences of food selection
3.6 Current consumption patterns

4. Food equity
4.1 Circumstances that bring about food inequity
4.2 Groups that may experience food inequity in developed and developing countries
4.3 Influences on food availability
4.4 Food production practices
4.5 The physical and social costs of malnutrition
4.6 Provision of aid

5. Food product development
5.1 Reasons for developing food products
5.2 Impact of past and present food product innovations on society
5.3 Steps in food product developments
5.4 Role of market research in product development
5.5 Promotion of new food products
5.6 Emerging technologies and new food products

6. Food selection and health
6.1 Function of food in the body
6.2 Digestion of food
6.3 Function and sources of nutrients
6.4 Nutritional needs
6.5 Factors that influence food habits
6.6 Nutritional implications of food consumption
6.7 Response to general nutrition levels
6.8 Application of food guides for menu planning
6.9 Active non-nutrients

FREE SAMPLE teaching and learning resources

Recipe - Cauliflower lentils
Shopping list - Cauliflower lentils
Puzzle - Split the vitamins
Peer assessment template
Self assessment template
Work plan template

Teacher support resources coming soon! Whole Food 2 will be supported by free, password-protected teaching and learning resources. If Whole Food 2 is on your booklist or you have purchased a full class set you are invited to access this material.

If you require a password, contact your sales representative or send an email to salesec.au@oup.com to receive your password.

Chapter 3 - Food in Australia