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