Library Guides: Food Skills: Overview

Source: Digital montage by Black, S. (2019).

Don't forget to cite and reference your sources. For help see the Junior School or Senior School referencing guides, and / or CiteMaker.

Resource Key

When accessing content use the numbers below to guide you:

LEVEL

Brief, basic information laid out in an easy-to-read format. May use informal language. (Includes most news articles)

LEVEL

Provides additional background information and further reading. Introduces some subject-specific language.

LEVEL

Lengthy, detailed information. Frequently uses technical/subject-specific language. (Includes most analytical articles)

Quick Links

Food skills | Overview: Keywords

Click on the terms to access a simple definition from Lexico, the online Oxford Dictionary.
Definitions from other sources are marked with a #.

Appetising, Budget, Diet, Flavour, Fibre, Hygiene, Ingredient, Nutritious, Recipe, Seasonal, Seasonings, Sustainable.

Food skills | Overview: Sustainable Development Goals [SDG]

This food skills guide is also aligned to the following UN Sustainable Development Goals. Click on the tiles to explore more.

Kerferd Library SDG links

United Nations food and agriculture SDG links

IN FOCUS SDG 12.3 Halve global per capita food waste

Food skills | Overview: Articles

Food and nutrition (Britannica Middle, n.d.)
"Nutrition begins with food. Nutrition is the process by which the body nourishes itself by transforming food into energy and body tissues. The science of nutrition concerns everything the body does with food to carry on its functions. Food provides essential substances called nutrients." ("Food and nutrition", n.d.)
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Reference / citation: "Food and nutrition", (n.d.) or ("Food and nutrition", n.d.)
Reference list / Bibliography: Food and nutrition. (n.d.). In Encyclopædia Britannica. Retrieved from https://bt-libproxy.mentonegirls.vic.edu.au/levels/middle/article/food-and-nutrition/274373
Food processing (Britannica Middle, n.d.)
"Farmers grow fruits and vegetables and fatten livestock. The fruits and vegetables are harvested, and the livestock is slaughtered for food. What happens between the time food leaves the farm and the time it is eaten at the table?" ("Food processing", n.d.)
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Reference / citation: "Food processing", (n.d.) or ("Food processing", n.d.)
Reference list / Bibliography: Food processing. (n.d.). In Encyclopædia Britannica. Retrieved from https://bt-libproxy.mentonegirls.vic.edu.au/levels/middle/article/food-processing/274375

Food handling skills and knowledge (Food Standards Australia & New Zealand, n.d.)
"Under Standard 3.2.2 Food Safety Practices and General Requirements, the owners of food businesses are responsible for making sure that people who handle food or food contact surfaces in their business, and the people who supervise this work, have the skills and knowledge they need to handle food safely." (Department of Health, Commonwealth of Australia, n.d.)
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Reference / citation: Department of Health, Commonwealth of Australia (n.d.) or (Department of Health, Commonwealth of Australia, n.d.)
Reference list / Bibliography: Department of Health, Commonwealth of Australia (n.d.). Food handling skills and knowledge. Retrieved from https://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/foodhandlingskillsan99.aspx
SDG Target 12.3 publications (Champions 12.3, n.d.)
Includes:
* The Business Case for Reducing Food Loss and Waste, and
* Progress Toward SDG Target 12.3
Carbohydrate (Britannica Middle, n.d.)
"A large class of natural organic substances that includes sugars, starches, and cellulose are made exclusively of the atoms carbon, hydrogen, and oxygen... They are essential constituents of all living things, serving as energy sources and structural components. Together with fats and proteins, carbohydrates are one of the main groups of food nutrients needed by the human body." ("Carbohydrate", n.d.)
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Reference / citation: "Carbohydrate", (n.d.) or ("Carbohydrate", n.d.)
Reference list / Bibliography: Carbohydrate. (n.d.). In Encyclopædia Britannica. Retrieved from https://bt-libproxy.mentonegirls.vic.edu.au/levels/middle/article/carbohydrate/273511
Fat and oil (Britannica Middle, n.d.)
"Well-fed animals build surplus food energy for future use by making and storing fats in their bodies. Plants store fats and oils in their seeds and fruits." ("Fat and oil", n.d.)
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Reference / citation: "Fat and oil", (n.d.) or ("Fat and oil", n.d.)
Reference list / Bibliography: Fat and oil. (n.d.). In Encyclopædia Britannica. Retrieved from https://bt-libproxy.mentonegirls.vic.edu.au/levels/middle/article/fat-and-oil/274279
Protein (Britannica Middle, n.d.)
"Proteins are large organic compounds essential to life. They are made up of complex combinations of amino acids and are the most common macromolecules found in cells." ("Protein", n.d.)
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Reference / citation: "Protein", (n.d.) or ("Protein", n.d.)
Reference list / Bibliography: Protein. (n.d.). In Encyclopædia Britannica. Retrieved from https://bt-libproxy.mentonegirls.vic.edu.au/levels/middle/article/protein/276555
Starch (Britannica Middle, n.d.)
"A complex carbohydrate, starch is manufactured by green plants during the process of photosynthesis... There are two types of starch molecules: amylose and amylopectin.... Starch has high food value for plants and animals. Most plants store starch as an energy reserve, especially in seeds, bulbs, and tubers." ("Starch", n.d.)
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Reference / citation: "Starch", (n.d.) or ("Starch", n.d.)
Reference list / Bibliography: Starch. (n.d.). In Encyclopædia Britannica. Retrieved from https://bt-libproxy.mentonegirls.vic.edu.au/levels/middle/article/starch/277211
Sugar (Britannica Middle, n.d.)
“Sugar” is a general term for a category of carbohydrate compounds, but the granules or cubes of common table sugar are specifically sucrose. A group of related compounds belonging to the same group of carbohydrates and termed sugars by chemists are corn sugar (called glucose or dextrose), fruit sugar (called fructose or levulose), milk sugar (lactose), and malt sugar (maltose)." ("Sugar", n.d.)
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Reference / citation: "Sugar", (n.d.) or ("Sugar", n.d.)
Reference list / Bibliography: Sugar. (n.d.). In Encyclopædia Britannica. https://bt-libproxy.mentonegirls.vic.edu.au/levels/middle/article/sugar/277948

Human nutrition (Britannica High, n.d.)
"Human nutrition, process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life." ("Human nutrition", n.d.)
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Reference / citation: "Human nutrition", (n.d.) or ("Human nutrition", n.d.)
Reference list / Bibliography: Human nutrition. (n.d.). In Encyclopædia Britannica. Retrieved from https://bt-libproxy.mentonegirls.vic.edu.au/levels/high/article/human-nutrition/108508

Food skills | Overview: eBooks

The food book by Leanne Compton, Sandra Fordyce-Voorham, Anne Prescott, Glenn Flood
ISBN: 9780195570403
Publication Date: 2010
Where food comes from - History of food - Importance in our lives - Food choice -- Recipes - Food skills - Food facts.

Eating Local: Growing Green by Laura Perdew
ISBN: 936538418
Publication Date: 2016
Have you ever shopped for fruits, vegetables, or meat at a local farmers'market? Or maybe your family picks up a weekly box of fresh fruits and vegetables grown by local farmers in a community supported agriculture (CSA) program. So what does it mean to eat local, why is it a good idea, and how can you participate in your own community?
Nutrition Basics by Beth Bence Reinke
ISBN: 9781624038662
Publication Date: 2015
Nutrition Basics helps readers understand and trace the history of nutrition, explore the science behind it, and discuss controversies from an objective viewpoint. The title will engage readers on the topic and help them to weigh the pros and cons as they make their own food decisions.
Nutrition For Dummies by Carol Ann Rinzler
ISBN: 9781119130246
Publication Date: 2016
Get the straight facts on nutrition, slim down, and feel great You've been hearing it since you were a kid: "You are what you eat." And this wise saying is true! Good nutrition is the key to achieving and maintaining healthy weight and lifelong good health--no matter how you slice it. Nutrition For Dummies, 6th Edition is a one-size-fits-all guide to nutrition that shows you how to manage your diet so you get the most bang for your buck. This book gives you the know-how to put together a shopping list, prepare healthy foods, and easily cut calories. The latest edition of The Dietary Guidelines for Americans encourages individuals to eat a healthful diet--one that focuses on foods and beverages that help achieve and maintain a healthy weight, promote health, and prevent chronic disease. This updated edition of Nutrition For Dummies reflects the latest suggested guidelines and details in plain English so you can incorporate these recommendations for living a nutritionally sound life. You'll get updated RDAs on vitamins and nutritional supplements; find out why you should eat more fruits, vegetables, nuts, whole grains, and other plant-based foods; understand the importance of cholesterol for brain health; get the latest information on obesity; and more. Decipher the latest nutrition facts, labels, and guidelines Understand why sugar is the most controversial subject in diet today Grasp the truth about vitamin supplements and energy drinks Make informed decisions about your own nutrition choices An apple a day may not necessarily keep the doctor away, but with the simple guidance of Nutrition For Dummies, 6th Edition you can be on your way to living a happier, healthier, and longer life.
The Way Kitchens Work: The Science Behind the Microwave, Teflon Pan, Garbage Disposal, and More by Ed Sobey
ISBN: 9781569762813
Publication Date: 2010
If you've ever wondered how a microwave heats food, or why aluminum foil is shiny on one side and dull on the other, or whether it is better to use cold or hot water in a garbage disposal, you should read The Way Kitchens Work. Modern kitchens are hi-tech marvels, with more machinery than any other room in the house. Each of the 50+ entries includes its history, interesting trivia, and a discussion of the technology involved. Readers will also enjoy reviewing the utensils' and appliances' original patent blueprints, as well as photos of the "guts" of these culinary tools. The author even includes odd side stories, such as how the waffle iron played a role in the founding of Nike, how you can reset a turkey timer, and why socialite Josephine Cochran really invented the dishwasher in 1886--it wasn't because she wanted to ease the burden of her servants, but because she wanted a device that would avoid the unsightly chips associated with hand washing. And finally, for those whose stovetop skills are still in development, Sobey provides information on the invention and use of the smoke detector and hand-held fire extinguisher.

Food skills | Overview: Online resources

Australian Dietary Guidelines / eatforhealth.gov.au (Australian Government, Department of Health, n.d.)
"Advice about the amount and kinds of foods that we need to eat for health and wellbeing. Including:
* Everything you need to know about implementing the recommendations of the Australian Dietary Guidelines.
* Advice and tips on eating well, choosing nutritious foods and healthy recipes.
* Calculators to help you estimate your energy (kilojoule) needs, nutrient requirements and the number of serves from the Five Food Groups you need daily." (Australian Government, Department of Health, n.d.)

Level 2 resource Film and video Using YouTube on campus help and instructions To view this video on campus remember to first login to your school Google account using your mConnect username and password. Click here for more help on using YouTube on campus.

"Jenny Chandler, FAO Ambassador for the International Year of Pulses for Europe, participated to a Special Event during to the International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition. In this interview, she underlines the importance of a healthy diet for all, giving tips on how to best follow it. " (Food and Agriculture Organization of the United Nations, 2016)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: Food and Agriculture Organization of the United Nations (2016) or (Food and Agriculture Organization of the United Nations, 2016)
Bibliography / Reference list: Food and Agriculture Organization of the United Nations (2016). A healthy diet is about balancing food [eVideo]. Retrieved from https://youtu.be/Lnhu351I0KY

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: Food and Agriculture Organization of the United Nations (2013) or (Food and Agriculture Organization of the United Nations, 2013)
Bibliography / Reference list: Food and Agriculture Organization of the United Nations (2013). Food wastage footprint [eVideo]. Retrieved from https://youtu.be/IoCVrkcaH6Q

Food skills | Curriculum alignment

This Mentone Girls' Grammar School LibGuide supports the following Victorian curriculum outcomes. Click on the links to explore more.

Design and Technologies / Levels 7 and 8 / Technologies Contexts / Food specialisations [VCDSTC047]
Analyse how characteristics and properties of food determine preparation techniques and presentation when creating solutions for healthy eating
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Elaborations:
* examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming or frying vegetables
* investigating how a recipe can be modified to enhance nutrient benefits, and justifying decisions, for example by replacing animal fats with vegetable fats
* analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying or steaming
* explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice

Design and technologies / Year 7 and 8 / Design and Technologies Knowledge and Understanding [ACTDEK032]
Analyse how food and fibre are produced when designing managed environments and how these can become more sustainable
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Elaborations:
• comparing land and water management methods in contemporary Australian food and fibre production with traditional Aboriginal systems and countries of Asia, for example minimum-tillage cropping, water-efficient irrigation
• investigating the management of plant and animal growth through natural means and with the use of chemical products like herbicides and medicines when producing food and fibre products
• recognising the need to increase food production using cost efficient, ethical and sustainable production techniques
• describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products
• investigating different animal feeding strategies such as grazing and supplementary feeding, and their effects on product quality, for example meat tenderness, wool fibre diameter (micron), milk fat and protein content when producing food and fibre products
• recognising the importance of food and fibre production to Australia’s food security and economy including exports and imports to and from Asia when critiquing and exploring food and fibre production
Design and technologies / Year 7 and 8 / Design and Technologies Knowledge and Understanding [ACTDEK033]
Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating
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Elaborations:
• planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques
• examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables
• investigating how a recipe can be modified to enhance health benefits, and justifying decisions, for example by replacing full cream milk with skim milk
• analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying
• explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice