Leanne ComptonLeanne is the VCAA's Design and Technologies Curriculum Manager and she also lectures in Home Economics education at RMIT University. Leanne was a member of the National Panel for the development of the Australian Curriculum: Technologies. She is a past president of the Home Economics Institute of Australia, and is also a presenter at numerous state, national and international conferences in home economics, food, health and digital learning, as well as an author of numerous Home Economics and Food publications including texts, curriculum materials and journal articles. Carol WarrenCarol is President of the International Federation for Home Economics and CEO of Home Economics Victoria. Previously, she has taught Home Economics at Victorian Secondary schools. Carol has authored various titles for Oxford University Press including e-Food, Whole Food and Total Food.

Introductory sectionI.1 Eat for healthI.2 Creating designed solutionsI.3 Sensory evaluationI.4 Basic ingredients used in food preparationI.5 Equipment used in the preparation of foodI.6 Safe work practicesI.7 Sustainability issues in food productionI.8 Organic foodI.9 Food wasteSection 1:Nuts about nutrition 1.1 Healthy eating for healthy body, hair and skin 1.2 Carbohydrates 1.3 Glycaemic index 1.4 Fibre 1.5 Protein 1.6 Protein drinks and supplements 1.7 Fats 1.8 Coronary Heart Disease 1.9 Type 2 Diabetes 1.10 Minerals 1.11 Osteoporosis 1.12 Vitamins 1.13 Energy drinks and sports drinks 1.14 Superfoods 1.15 Mindless eating 1.16 Serve sizes versus portion sizes 1.17 Healthy food swaps 1.18 Fad diets Section 2:Around the world 2.1 Australian cuisine 2.2 Indigenous foods 2.3 Pacific cuisine 2.4 Indian cuisine 2.5 Thai cuisine 2.6 Vietnamese cuisine 2.7 Korean cuisine 2.8 Scandinavian cuisine 2.9 French cuisine 2.10 Greek cuisine 2.11 American and Canadian cuisine 2.12 Mexican cuisine 2.13 South American cuisine 2.14 West African cuisine 2.15 Moroccan cuisine 2.16 Commemoration foods Section 3:Make a meal of it 3.1 Breakfast 3.2 Coffee 3.3 Tea 3.4 Lunch 3.5 Lunchbox ideas 3.6 Salads 3.7 Meal planning 3.8 Cooking for health 3.9 Food preparation techniques using the oven 3.10 Cooking methods of Indigenous Australians 3.11 Packaged foods 3.12 Convenience foods 3.13 Consumption of fresh fruits and vegetables 3.14 Junk food 3.15 The big bad three-fat, salt and sugar 3.16 The sugar debate 3.17 Labelling 3.18 Healthy Food Charter