Relier Pairs Y12 Step Up TerminologyVersion en ligne First Day par clare.fitzpatrick@education.vic.gov.au 1 Indigenous 2 Food Security 3 Appearance 4 Appetite 5 Healthy Fats 6 Carbohydrates 7 Satiety 8 Cross contamination 9 Discretionary Choices 10 Taste 11 Food Citizen 12 Sensory Analysis 13 Food Sovereignty 14 Hunger 15 Food Systems 16 Texture 17 Aroma 18 Proteins 19 Sustainability 20 Healthy Eating The physical sensation or condition that arises from a need for food, driven by the body's requirement for energy and nutrients The visual characteristics of something, including its color, shape, size, and overall presentation. The sensory experience of detecting and interpreting flavors through the taste buds on the tongue. The natural desire to eat, driven by psychological and sensory factors like the smell, sight, or thought of food Everyone always has enough safe and nutritious food that they can afford, access easily, and enjoy, to stay healthy and active Provides the necessary nutrients, such as vitamins, minerals, protein, fiber, & healthy fats, required for overall health & well-being Help support cell function, provide long-lasting energy, and aid in the absorption of certain vitamins (A, D, E, and K). The smell or scent of a food, which is detected by the nose Essential macronutrients made up of amino acids, which are the building blocks of the body. Someone who actively participates in a sustainable, ethical, & equitable food system through informed choices, advocacy & community involvement. People, plants, animals, or things that are native to a specific geographic area or environment, existing there naturally The scientific method of evaluating and measuring the qualities of food or products based on human senses Foods and drinks that are not essential for a healthy diet but are consumed for enjoyment, convenience, or preference. The physical feel or consistency of a food when it is touched, chewed, or swallowed. The feeling of fullness and satisfaction experienced after eating, which suppresses the desire to eat for a period of time. The ability to maintain ecological, social & economic systems over the long term, without depleting resources or harming the environment. One of the three main macronutrients, along with proteins and fats, that provide energy to the body The networks and processes involved in producing, processing, distributing, consuming, and disposing of food The transfer of harmful bacteria, viruses, or allergens from one surface, food, or object to another The right of people & communities to decide how their food is grown, shared & eaten, based on their culture, environment & local needs.
