The Australian Curriculum

Health and Physical Education

Health and Physical Education - Foundation to Year 10
Curriculum


Years 7 and 8 Content Descriptions
Personal, Social and Community Health
Being healthy, safe and active Elaborations
Investigate and select strategies to
promote health, safety and
wellbeing (ACPPS073)

investigating reasons why young people choose to use or not use drugs, and
proposing strategies to make informed choices
researching a variety of snack and lunch options, and evaluating nutritional
value, value for money and sustainability impacts to create a weekly menu plan
researching opportunities in the local community to participate in regular
physical activity and examining how accessible these opportunities are for
students
proposing and practising strategies for celebrating safely, including
assertiveness, refusal skills, planning travel arrangements and contingency
plans
examining strategies for safe practices in different environments, including
transport and aquatic environments

Communicating and interacting for health and wellbeing
Investigate the benefits of
relationships and examine their
impact on their own and others
health and wellbeing (ACPPS074)

examining how individuals, family and peer groups influence peoples
behaviours, decisions and actions
understanding and applying online and social protocols to enhance relationships
with others and protect their own wellbeing, including recognising and
responding to inappropriate online content
analysing how their relationships influence behaviours and actions
analysing how behaviours, actions, and responses to situations can change
depending on whether they are by themselves, with friends or with family
recognising the impact bullying and harassment can have on relationships,
including online relationships

Contributing to healthy and active communities
Plan and use health practices,
behaviours and resources to
enhance the health, safety and
wellbeing of their communities
(ACPPS077)

investigating preventive health practices relevant to young people, and
designing and implementing health promotion activities targeting these practices
investigating food-serving recommendations from The Australian Guide to
Healthy Eating and producing a guide to help students make healthy choices
when buying food from the school canteen
examining how different cultures value the contribution of the mind-body-spirit
connection to health and wellbeing








Mathematics - Foundation to Year 10 Curriculum


Year 7 Content Descriptions
Number and Algebra
Number and place value Elaborations
Compare, order, add and subtract
integers (ACMNA280)



Money and financial mathematics Elaborations
Investigate and calculate 'best buys',
with and without digital technologies
(ACMNA174)

applying the unitary method to identify best buys situations, such as comparing
the cost per 100g



Data representation and interpretation Elaborations



The Australian Curriculum
Science




Science - Foundation to Year 10 Curriculum


Year 7 Content Descriptions
Science Understanding
Biological sciences Elaborations
Interactions between organisms can
be described in terms of food chains
and food webs; human activity can
affect these interactions
(ACSSU112)





People use understanding and skills
from across the disciplines of
science in their occupations
knowledge of forces in order to
improve performance (ACSHE224)
using food chains to show feeding relationships in a habitat
constructing and interpreting food webs to show relationships between
organisms in an environment
classifying organisms of an environment according to their position in a food
chain
recognising the role of microorganisms within food chains and food webs
investigating the effect of human activity on local habitats, such as deforestation,
agriculture or the introduction of new species
exploring how living things can cause changes to their environment and impact
other living things, such as the effect of cane toads
researching specific examples of human activity, such as the use of fire by
traditional Aboriginal people and the effects of palm oil harvesting in Sumatra
and Borneo

recognising that water management plays a role in areas such as farming, land
management and gardening
investigating how separation techniques are used in the food and wine
industries
considering how seasonal changes affect people in a variety of activities such
as farming






The Australian Curriculum
Technologies




The Australian Curriculum
Technologies - Design and
Technologies




Design and Technologies - Foundation to Year 10 Curriculum

Design and Technologies
ACARA | The Australian Curriculum | Version 7.1 dated Monday, 25 August 2014 10 of 10
The Australian Curriculum is licensed under Creative Commons. For more information see http://www.australiancurriculum.edu.au/copyright
Years 7 and 8 Content Descriptions
Design and Technologies Knowledge and Understanding
Elaborations
Analyse how food and fibre are
produced when designing managed
environments and how these can
become more sustainable
(ACTDEK032)

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 Australias food
security and economy including exports and imports to and from Asia when
critiquing and exploring food and fibre production
Analyse how characteristics and
properties of food determine
preparation techniques and
presentation when designing
solutions for healthy eating
(ACTDEK033)

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