Matching Pairs Y12 Step Up TerminologyOnline version First Day by clare.fitzpatrick@education.vic.gov.au 1 Discretionary Choices 2 Texture 3 Sustainability 4 Cross contamination 5 Aroma 6 Food Sovereignty 7 Proteins 8 Appetite 9 Sensory Analysis 10 Food Citizen 11 Food Security 12 Carbohydrates 13 Healthy Eating 14 Satiety 15 Taste 16 Hunger 17 Appearance 18 Healthy Fats 19 Food Systems 20 Indigenous The transfer of harmful bacteria, viruses, or allergens from one surface, food, or object to another People, plants, animals, or things that are native to a specific geographic area or environment, existing there naturally 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). 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. 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 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 feeling of fullness and satisfaction experienced after eating, which suppresses the desire to eat for a period of time. The networks and processes involved in producing, processing, distributing, consuming, and disposing of food Essential macronutrients made up of amino acids, which are the building blocks of the body. The sensory experience of detecting and interpreting flavors through the taste buds on the tongue. The right of people & communities to decide how their food is grown, shared & eaten, based on their culture, environment & local needs. 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 natural desire to eat, driven by psychological and sensory factors like the smell, sight, or thought of food One of the three main macronutrients, along with proteins and fats, that provide energy to the body Someone who actively participates in a sustainable, ethical, & equitable food system through informed choices, advocacy & community involvement.
