Food Technology
Home > Food Technology > Careers > Site Reviews
Search Site Reviews
Resource reviews are provided for teachers to support their teaching and learning programs
.
The views expressed by reviewers are not necessarily those of the NSW Department of Education and Training. Copyright for reviews is held by the
NSW Department of Education and Training. Permission for reproduction of reviews in part or full for any purpose must be sought in writing.
For further information contact
colleen.foley@det.nsw.edu.au
Sites are listed alphabetically by title. Those reviews which note links to other sites, especially as a major part of the site, will require additional exploration time by teachers to verify specific curriculum applications relevant to their classes. The USER LEVEL descriptor, Professional , is a pertinent reminder of such issues. Please note that changes happen daily on the Internet. Sites come and go. We cannot guarantee that the following sites are permanent or are structured as they were when they were reviewed.
Arnott’s
Australian canned food
Australian dairy industry
Australian Food Safety Centre of Excellence
The Australian Institute of Food Science and Technology Incorporated
Bien Manger
Centre for Informed Food Choices: changing the way people think about food
CoolFoodPlanet
Department of Food Science extensionpublications
Diabetes Australia - Victoria 
Discover dairy: 3 serves every day!
Food Australia
Foodlink: your complete guide to food safety
Food product design
Food safety matters: Queensland Health
The food timeline
Food technology
Go grains: health, taste, energy
Healthy Eating Club: creating a healthier universe one byte @ a time
Home site of the Sanitarium Health FoodCompany
Horticulture for tomorrow: environmental assurance for growers and industry
How do you measure up?
Kangaroo Industry Association of Australia
Meat and livestock Australia
Parenting and child health
Recipezaar: a recipe, cooking and diet community
Rolling your own sushi
Sugar Australia
TasteSpotting
The world's healthiest foods: whfoods.org
Vegemite rules
Arnott’s
Information on food manufacture and product
development is pitched at an appropriate level for high school
students on this easily navigated site.
Schoolcorner
includes a virtual tour of the Arnott's
factory, where students can click icons of unit operations to
display sections of the factory, then read simple explanations
of the processing being carried out. The virtual tour would
lend itself well to a self paced learning activity. It would
also provide students with some sense of the type and size of
factory machinery used here, and a basic understanding of unit
operations. Also in this section is
All aboutArnott’s
, with product information useful for
the
Design and Technology Years 7–10
syllabus.
Food facts
contains nutrition
information. C. Barlow
USER LEVEL:
Stage 4 Stage 5 Stage 6
KLA:
TAS
SYLLABUS:
Design & Technology
7–10;Food Technology 7–10; Food Technology Stage 6
SCIS SUBJECTS:
Biscuits; Food; Food industry;
Manufacturing processes
PUBLISHER:
Arnott’s Biscuits Limited,
Australia
REVIEW DATE:
9/08/11 [664] SCIS 1189199
Australian canned food
A great site, this is relevant for pupils studying the
Food
Technology: Stage 6 syllabus
core,
Food
manufacture
. The photographs and graphics bring this topic
to life. The site contains information on: the selection of raw
materials; quality management (including government
legislation); preservation; and recycling and the environment.
Students could be asked to: investigate and reproduce the flow
diagrams on a product of their choosing; complete a worksheet
on the canning process; and/or describe the canning process.
Use of this site is sure to create interest, and more student
involvement than a textbook approach to the same material.
Navigation buttons make it easy to move from one topic to
another within this site. J. Redfern
USER LEVEL:
Stage 4 Stage 5 Stage 6
KLA:
TAS
SYLLABUS:
Food Technology 7-10; Food
Technology Stage 6
SCIS SUBJECTS:
Canning and preserving; Food
industry; Food preservation
KEYWORDS:
Canned food; food preservation
PUBLISHER:
Canned Food Information Service
Inc, Australia
REVIEW DATE:
9/08/11
Australian dairy industry
A good source of information for students studying the dairy
industry, this site also provides links to all major
organisations involved in this industry in Australia. Answers
to any required topic can be found through these organisational
links. There is access to current farm statistics and milk
marketing statistics within each organisation. The parent site
contains relevant and up to date information about milk
marketing, milk export, and related
Health andnutrition
. It is a valuable, attractive, well
structured site for anyone interested in the dairy industry. K.
Heap
USER LEVEL:
Stage 3 Stage 4 Stage 5 Stage 6
Professional
KLA:
Science; ST; TAS
SYLLABUS:
Agriculture 7-10; Agriculture Stage
6; Food Technology 7-10; Food Technology Stage 6; Science &
Technology K-6
SCIS SUBJECTS:
Dairy industry - Australia
KEYWORDS:
Farm statistics; milk marketing
PUBLISHER:
Dairy Research & Development
Corporation, Australia
REVIEW DATE:
9/08/11 [338] SCIS 1020725
Australian Food Safety Centre of Excellence
A professional
resource, this site lends itself well to teacher research.
Educationprogram
provides current and detailed information on programs of study
in food safety. Teachers who are looking for professional development in this
area will find it to be a valuable resource.
Issues update
is
suitable for research by students looking into food allergies and avian influenza.
Tools
includes
the
Risk ranger
, a useful resource to provide Food Technology
and Hospitality students with an insight into the areas which must be considered
in order to produce safe foods at a commercial and industrial level. The link
to the Food Safety Information Council will lead students to more simply expressed
information. C. Barlow
USER LEVEL:
Stage
6 Professional
KLA:
TAS; VET
SYLLABUS:
Food Technology Stage 6; Hospitality Curriculum
Framework Stage 6
SCIS SUBJECTS:
Food industry – Safety
measures
PUBLISHER:
Australian
Food Safety Centre of Excellence
REVIEW DATE:
9/08/11
[363.19] SCIS 1255243
The Australian Institute of Food Science and Technology Incorporated
This is the official site for the Australian Institute of Food Science and Technology Incorporated (AIFST). The institute is a National, not for profit industry body
representing individuals from all sectors of the food science and technology industry. This site is useful in itself with links to a variety of publications including
food Australia
the AIFST industry publication. For careers in food science go to the
FoodWorX
section. The AIFST have also been
working with the
Curriculum Directorate Science Unit
to develop a range of resources for science topics that are also applicable to Stage 6 Food Technology. You will find first-hand investigations, interviews with food
scientists and food industry articles among these valuable resources. These resources are very useful for teachers wanting to supplement their existing resources
with up-to-date industry information when teaching the Food Technology syllabus to senior students. W. Mynard
USER LEVEL:
Stage 6
KLA:
TAS
SYLLABUS:
Food Technology Stage 6
SCIS SUBJECTS:
Food Industry
PUBLISHER:
The Australian Institute of Food Science and Technology & Curriculum
Directorate
REVIEW DATE:
9/08/11
BienManger
Gourmet products of
France and Italy can be investigated on this
e–commerce web site. An English translation button
means that the site may also be used by food technology
students. Major food group choices, such as
Produits de la mer
and
Charcuterie
,
direct students to view products in their containers and
read the labels in French.
En savoir plus
gives students more information about product ingredients
and about how these items are farmed and prepared. The site
is suitable for student use as information is clearly laid
out, developing from the general to the specific. This
pleasant site can be used for research, and for language
based shopping activities. D. Yule
USER LEVEL:
Stage 4 Stage 5 Stage 6
KLA:
Languages; TAS
SYLLABUS:
Food Technology 7–10; French
K–10; French Stage 6:
Beginners
SCIS SUBJECTS:
Farm produce; Food
industry – France; Food industry – Italy; French
language text
PUBLISHER:
Bien Manger, France
REVIEW DATE:
9/08/11 [381] SCIS 1193576
Centre for Informed Food Choices: changing the way people think about food (Appetite for Profit)
The CIFC advocates a diet based on whole, unprocessed, locally and organically grown plant foods. Their educational site has a view that industrial food systems
and corporate influenced government policies are a cause of problems in the areas of preventable public health, the environment and social justice. The site has
an interesting
Blog
, plus
Articles
,
Lectures
, facts on eating well and food politics, and resources for
promoting health. Students of the Food Technology Stage 6 Units:
Nutrition
and
Food manufacture
will find this site helpful when looking at
the differences between processed and raw foods, the effect on the diet, and nutrition of the individual. M. Timperley
USER LEVEL:
Stage 6 Community Professional
KLA:
TAS
SYLLABUS:
Food Technology 7–10; Food Technology Stage 6
SCIS SUBJECTS:
Health; Natural food; Nutrition
PUBLISHER:
Centre for Informed Food Choices, USA
REVIEW DATE:
9/08/11 [641.3] SCIS 1333857
CoolFoodPlanet
Although European in origin and focus, this well
organised web site is certainly worth a look. The site includes
an Encyclopedia of food technology terms, an Online quiz, and information on EUFIC, the European Food Information Council.
A Teacher's section includes ideas for
teaching and learning activities, as well as lesson advice,
notes, and worksheets. This section currently has an emphasis
on potatoes and apples. A brief explanation of each section is
provided, simplifying use of the site. Students are encouraged
to email Experts with questions in topics such
as gene technology and food additives, an activity suitable for
junior technology students. Valid information can be found in Links , especially in the EUFIC site. C. Barlow
USERLEVEL: Stage 4 Stage 5 Stage 6 Professional
KLA: TAS
SYLLABUS: Food Technology
7–10, Food Technology Stage 6; Technology (Mandatory)
7–8
PUBLISHER:
EUFIC, Belgium
REVIEWDATE: 9/08/11
[641.3]
SCIS 1191422
Departmentof Food Science Extension Publications
With clear instructions for accessing
publications in either HTML or pdf formats, this informative
web site provides users with titles of papers written by the
Department of Food Science at North Carolina State University.
The papers focus on
Food safety
areas for the
modules of
Poultry processing
,
HACCP
,
Acidified foods
,
Seafood
safety including mercury in seafood,
Egg processing
,
Fruit and vegetableprocessing
,
Biotechnology
,
Dairy processing
, and
Foodentrepreneurs
. General food safety such as
Irradiation
, cooling hot foods, feeding
babies, and safety at picnics are also featured. Users can
access current and past newsletters, and contact the university
via email. This site is most helpful for student research. M.
Timperley
USERLEVEL:
Stage 6
KLA:
TAS
SYLLABUS:
Food Technology Stage 6;
Hospitality Curriculum Framework Stage 6; Tourism Curriculum
Framework Stage 6
SCIS SUBJECTS:
Food
– Safety measures
PUBLISHER:
NC State University, USA
REVIEWDATE:
9/08/11
[664] SCIS 1204646
Diabetes Australia - Victoria
Although designed for those with diabetes, this site offers
some useful information for students, particularly those
studying the
Contemporary Nutrition Issues
. Most
useful are the
Publications
, and
Healthy Eating
pages. There is also
information on Diabetes Australia and the role of this private
agency in promoting health. This site could also be useful for
the
PDHPE: Stage 6 syllabus
core,
Health
priorities in Australia
. J. Redfern
USER LEVEL:
Stage 5 Stage 6 Professional
KLA:
PDHPE; TAS
SYLLABUS:
Food Technology 7-10; Food
Technology Stage 6; PDHPE Stage 6
SCIS SUBJECTS:
Diabetes
KEYWORDS:
Diabetes; diet; nutrition
PUBLISHER:
Diabetes Australia, Victoria
REVIEW DATE:
9/08/11
Discover dairy: 3 serves every day!
More than half of Australian children are not meeting their recommended dietary intake
(RDI)
of calcium, putting them at risk of poor bone health. This
site will educate teachers, students, parents and canteen staff about the benefits of consuming three dairy products daily, as part of a balanced diet. Although
biased towards the dairy industry, there is a wealth of information covered, from the essentials of healthy bones,
to links for worksheets, games
and practical recipes. From
Students
,the
Glossary
will help students with terminology relevant
to the study of calcium-related nutrition. In
Teachers
,
What else?
takes users to links to Dairy Australia, including the process
of milk from farm to consumer. K. Lissa
USER LEVEL:
Stage 3 Stage 4 Stage 5 Stage 6 Community Professional
KLA:
SciTech; TAS
SYLLABUS:
Food Technology 7–10; Food Technology Stage 6; Science & Technology K–6; Technology (Mandatory) 7–8
SCIS SUBJECTS:
Cookery
with dairy products; Dairy products; Food
PUBLISHER:
Dairy Australia
REVIEW DATE:
9/08/11 [641.3] SCIS 1323519
Food and Agriculture (CSIRO
Easily accessible and up-to-date information about food products, nutrition, and concerns for many aspects of Food Technology Stage 6 is provided here. Data on current
research includes:
Developing and marketing food products
;
Food quality and safety
; and
Food processing
. Although
most information is written in a format appropriate to the level of a professional, capable students will benefit from exposure to this style of content with teacher
guidance.
Watch and listen
provides podcasts about current food interests and issues, such as nutrition and soy products, that could be monitored and
used as enrichment material for lessons.
Publications
provides access to useful
Brochures and fact sheets
that round out the value of
this site for students. C. Barlow
USER LEVEL:
Stage
6 Professional
KLA:
TAS
SYLLABUS:
Food Technology Stage 6
SCIS SUBJECTS:
Food industry; Food - Research
PUBLISHER:
CSIRO, Australia
REVIEW DATE:
9/08/11 [664] SCIS 1048181
Food Australia
Site of the official publication of the Australian Institute of
Food Science and Technology Incorporated, this moveable feast
(changes monthly) of topics provides a wealth of valuable
information for food technology teachers and students. It is
particularly useful for the
Food Technology: Stage 6
syllabus
core strand,
Food product development
,
and students investigating food marketing, and innovations in
the Australian food industry.
New products
describes the latest products and profiles, the market to which
they are targeted, and any other outstanding features, such as
packaging. Also updated monthly,
Cover story
should not be overlooked. Student tasks could include:
justifying the development of one new product; identifying the
different types of products; and writing design briefs. J.
Redfern
USER LEVEL:
Stage 5 Stage 6 Professional
KLA:
TAS
SYLLABUS:
Food Technology 7-10; Food
Technology Stage 6
SCIS SUBJECTS:
Food industry
KEYWORDS:
Australia; food science; food
technology
PUBLISHER:
Food Australia
REVIEW DATE:
9/08/11
Foodlink: your complete guide to food safety
Designed to raise awareness, this site is an appealing, user friendly resource
for students. The
A-Z of food safety
is an excellent section which provides
a detailed glossary of the terminology and metalanguage associated with food
safety. It is particularly suitable for Stage 5 Food Technology students,
and as background knowledge for Stage 6 Food Technology students.
Foodlinkfactfiles
provide more detailed information on food poisoning, hygiene, food
storage, and food preparation. This is extremely useful for Stage 6 Food
Technology and Hospitality students.
Fun & games
provides entertaining
activities useful for introducing food safety to Stage 4 Technology students.
Parts of this site are not relevant to Australian students, but this is a
minor drawback compared to the overall usefulness of the resource. K. Lissa
USER LEVEL
: Stage 4 Stage 5 Stage 6
KLA
: TAS
SYLLABUS
: Food Technology 7–10; Food Technology Stage 6; Hospitality
Curriculum Framework Stage 6; Technology (Mandatory) 7–8
SCIS SUBJECTS
: Food contamination; Food handling; Food poisoning; Food – Safety
measures
PUBLISHER
: Food and Drink Federation, UK
REVIEW DATE
: 9/08/11 [363.19] SCIS 1242775
Food product design
Interactive and
packed with information for Food Technology students, this resource looks deeply and extensively into current food issues such as trans fatty acids, nuts and
allergies, nutrition, obesity, packaging, food fads and fashions.
Food product categories
,
Ingredient types
, and
Industryinsights
list subheadings that will aid student researchers to find precise, informative and readable articles. The site provides
Webinars
,
free online seminars, and the opportunity to interact with food industry professionals online. News stories, e-books, journal articles and archived articles will be
useful for students wanting to access current information on the food industry. M. Timperley
USER LEVEL:
Stage 4
Stage 5 Stage 6 Community Professional
KLA:
TAS
SYLLABUS:
Food Technology 7–10; Food Technology Stage 6
SCIS SUBJECTS:
Food; Food industry; Nutrition
PUBLISHER:
Virgo, USA
REVIEW DATE:
9/08/11 [664] SCIS 1323014
Food safety matters:Queensland Health
Detailed
information on food safety is easily accessed on this site.
While information on food handling and contamination is very
relevant to senior students, the format is basic, with very
limited use of colour. A downloadable
Studentguide
on food safety at home is available, and the
site is suitable for students to do their own research. An
extensive
Teachers manual
contains lesson
ideas and resources. Useful
Links
to a
number of sites, including
Choice
magazine and the
Australian Department of Health and Ageing, include a brief
statement of the contents of these web site links, making
this resource a helpful starting point for student research.
This would especially be so for students who are less
confident in accessing information from the Internet. C.
Barlow
USER LEVEL:
Stage 5 Stage 6 Professional
KLA:
TAS
SYLLABUS:
Food Technology 7–10; Food
Technology Stage 6, Tourism & Hospitality Curriculum
Framework Stage 6
SCIS SUBJECTS:
Food – Safety measures;
Food contamination; Food handling; Food poisoning
PUBLISHER:
Queensland Health, Australia
REVIEW DATE:
9/08/11 [363.19] SCIS
1189202
The food timeline
The history of food is recorded in a detailed timeline on this site. Dating back to 17 000 BCE and beginning with salt and ice, the timeline links food items to other websites and it allows students to research food, recipes and culture. Entries such as the beginnings of agriculture and food of the Vikings provide material for Stage 4 students in History 7–10. Students investigating a particular food, such as rice, will find useful information here. The most recent entry is Barack Obama’s inaugural luncheon, with an eight page recipe book for each of the courses served. The site also has digitised cookbooks, teacher resources, lesson plans, and historic menu collections. M. Timperley
USER LEVEL: Stage 4 Stage 5 Stage 6
KLA: HSIE; TAS
SYLLABUS: Food Technology 7–10; Food Technology Stage 6; History 7–10
SCIS SUBJECTS: Food – History
PUBLISHER: Morris County Library, USA
REVIEW DATE: 9/08/11 [641.3009] SCIS 1097868
Food technology
Designed by teachers to support, extend and
engage teachers and students,
Food
science
,
Processing food
,
The food business
,
Managing themaking
,
ICT in product
development
, and
Manufacturing withICT
are comprehensive, well organised modules. Helpful
Teachers notes
include aims, objectives,
teaching tasks, student investigative activities outlines,
Learning outcomes
, and links to other web
sites and resources. Interesting student
Investigations
, experiments, problem solving
tips, a
Databank
of information, nutrients
analysis laboratory, and
Case study
are
provided in each of the modules. This extensive site is very
useful for teachers wanting a different approach when teaching
the Food Technology syllabus to senior students. M. Timperley
USERLEVEL:
Stage 6
KLA:
TAS
SYLLABUS:
Food Technology Stage 6
SCIS SUBJECTS:
Food
industry
PUBLISHER:
The Design and Technology Association, UK
REVIEWDATE:
19/08/11
[664] SCIS 1204629
Go grains: health, taste, energy
Grains
nutrition information and healthy eating promotion are the
realised intentions of this site. Teachers will find current
nutrition information in
For healthprofessionals
on areas such as links between
complex carbohydrate consumption, weight control and heart
disease.
For consumers
leads to good basic
information on areas such as the glycaemic index, heart
health, and easy healthy recipes, all of which could be
incorporated into lesson activities for Food Technology
students.
For teachers
contains information
on purchasing the
Go grains
CD-ROM
,
which is applicable to the Stage 6 course, especially for
Food product development.
Usefullinks
and
Publications
make a
great starting point for teachers and senior students
researching
Food Manufacture
,
The Australian
food industry
, and
Contemporary Nutrition Issues
. C. Barlow
USER LEVEL:
Stage 5 Stage 6 Professional
KLA:
TAS
SYLLABUS:
Design & Technology
7–10,Food Technology 7–10, Food Technology Stage 6
SCIS SUBJECTS:
Carbohydrates; Grain; Nutrition
REVIEW DATE:
9/08/11 [613.2] SCIS 1194255
Healthy Eating Club: creating a healthier universe one byte @ a time
Designed for and directed towards the general public, this comprehensive site provides useful information for teachers of nutrition. Developed by
Professor Mark Wahlqvist, the club promotes healthy lifestyles and products. To access all components of the site, a subscription fee is required.
Articles& fact sheets
has hundreds of information sheets relevant to Food Technology students, and these can be read online, printed or emailed. Quizzes
accompany this section of the site. The rest of the site needs to be navigated with care as some of the links are sponsored sites and may well be biased towards
making profit. Teachers should explore the site thoroughly if intending to use it in the classroom. K. Lissa
USER LEVEL:
Stage 5 Stage 6 Community
KLA:
TAS
SYLLABUS:
Food Technology 7–10; Food Technology Stage 6
SCIS SUBJECTS:
Diets; Health; Nutrition
PUBLISHER:
Healthy Eating Club, Australia
REVIEW DATE:
9/08/11 [613] SCIS 1174881
Home site of the Sanitarium Health Food Company
A great site for most HSC topics, this contains up to date,
relevant information.
About us
gives a profile
of the company including: product base; employment; export
markets; and corporate vision.
Our products
has a marketing/product development slant and provides detailed
ingredient lists.
Articles and information
provides information on manufacturing for a number of different
products at both primary and secondary student levels. J.
Redfern
USER LEVEL:
Stage 4 Stage 5 Stage 6
KLA:
TAS
SYLLABUS:
Food Technology 7-10; Food
Technology Stage 6
SCIS SUBJECTS:
Food industry
KEYWORDS:
Food; health food; nutrition;
Sanitarium
PUBLISHER:
The Sanitarium Health Food Company,
Australia
REVIEW DATE:
9/08/11
Horticulture for tomorrow: environmental assurance for growers and industry
The website helps growers link production targets to their care for the environment. Students can gain an understanding of a particular horticultural area from the site: the number of farms, types of production, and the value of the production based on 2002 figures. The website can be interpreted by students who are researching agriculture in the Food Technology Stage 6 Topic: Food availability and selection. It also contains up-to-date legislation for the environmental and political impact on the Australian food industry and food product development. For growers has valuable information for Agriculture students, especially the Growers case studies, and the collection of links for further research. M. Timperley
USER LEVEL: Stage 6 Professional
KLA: TAS
SYLLABUS: Agriculture Stage 6; Food Technology Stage 6
SCIS SUBJECTS: Food industry – Australia – Environmental aspects; Gardening – Environmental aspects
PUBLISHER: Horticulture Australia Ltd
REVIEW DATE: 9/08/11 [631.5] SCIS 1417138
How do you measure up?
ABSTRACT
In this new government campaign for better health, the website supports, and opens with, the television advertisement. The focus of the site is on the technique of
waist measurement and on achieving and maintaining a healthy weight. The campaign does not use BMI. The site’s main areas include
Why measure up?
,
How do I measure myself?
and
Tips for getting active
. These areas of the site support teaching and
learning about health in PDHPE.
What should I be eating?
also supports the study of eating well for good health in Food Technology syllabuses. The
resource has some quizzes, and interactive activities are planned. The site is not suitable for teaching the measurement of physical characteristics in schools. It is
most suitable for teaching senior students about healthy food, as the site is aimed at adults.
USER LEVEL:
Stage 6 Community Professional
KLA:
PDHPE; TAS
SYLLABUS:
Food Technology 7–10; Food Technology Stage 6; PDHPE Stage 6
SCIS SUBJECTS:
Australian Better Health Initiative (Program);Health; Physical fitness
PUBLISHER:
Dept. Health and Ageing, Australia
REVIEW DATE:
9/08/11 [613] SCIS 1390056
Kangaroo Industry Association of Australia
Information about the impact of European farm animals upon
Australia's fragile environment is provided in the
introduction to this site.
For schools
offers
specific curriculum information and
Onlineactivities
.
Our
industry
gives an overview of the kangaroo
meat industry with access to more detailed articles and
statistics about: the value of the industry; employment; the
environmental impact of kangaroo harvesting; and
sustainability. J. Redfern
USER LEVEL:
Stage 4 Stage 5 Stage 6
KLA:
TAS
SYLLABUS:
Agriculture Stage 6; Food Technology
Stage 6
SCIS SUBJECTS:
Kangaroo industry
KEYWORDS:
Kangaroos; meat
PUBLISHER:
Kangaroo Industry Association of
Australia
REVIEW DATE:
9/08/11
Meat and livestock Australia
An excellent, easily navigated site, almost all the links
within this site have some value. Student information within
About the industry
contains project materials.
Tips and tools and fact sheets
are also
available on the front page; these can be viewed and
downloaded. The site is a valuable overview of the meat
industry. J. Redfern
USER LEVEL:
Stage 5 Stage 6
KLA:
TAS
SYLLABUS:
Agriculture Stage 6; Food Technology
7-10; Food Technology Stage 6
SCIS SUBJECTS:
Food industry; Meat industry
KEYWORDS:
Livestock; meat
PUBLISHER:
Meat and Livestock Australia
REVIEW DATE:
9/08/11
Parenting and child health
A
well-organised site, this resource contains a wealth of information on all
areas of health. Health topics
is the most useful section for
teachers and students, and an alphabetical index within categories makes pinpointing
information a very simple task. Hundreds of diverse topics are included, and
information is efficiently laid out under headings within each topic. The structure
of this site makes it ideal for independent research by students. Health news
can be tracked in
Weekly updates
, and
Resources
has
a selection of fact sheets. Information particularly relates to the CAFS Modules:
Groups
in context
and
Parenting and caring
,as well as a range of topics
in Exploring Early Childhood. It may also be relevant to the Food Technology
Core
Contemporary Nutrition Issues
. C. Barlow
USER LEVEL:
Stage
6 Professional
KLA:
PDHPE; TAS
SYLLABUS:
Community & Family Studies Stage 6;
Exploring Early Childhood CEC Stage 6; Food Technology Stage 6
SCIS SUBJECTS:
Children – Care
and health; Parent and child
PUBLISHER:
Children,
Youth and Women’s Health Service, Australia
REVIEW DATE:
9/08/11 [613] SCIS
1255245
Recipezaar: a recipe, cookingand diet community
Teachers
searching for new recipes for practical lessons will find
this site very helpful. A wide range of recipes is updated
daily on this user friendly site. Recipes are classified
under headings of
Occasion
,
Preparation
,
Cuisine
,
Main ingredient
,
Course
,
and
Dietary
, making it a very quick
exercise to identify recipes relevant to the user's
specific needs. One ingredient is highlighted monthly, and a
considerable amount of information is provided for this food
item, including storage, recipes, nutritional benefits, and
origins. Students researching international cookery and
foods for specific dietary needs will find this site
informative and simple to use. Intrusive pop up food
advertisements are the only negative aspect of this site. C.
Barlow
USER LEVEL:
Stage 4 Stage 5 Stage 6
Professional
KLA:
TAS
SYLLABUS:
Food Technology 7–10; Food
Technology Stage 6; Tourism & Hospitality Curriculum
Framework Stage 6
SCIS SUBJECTS:
Cookery
PUBLISHER:
Recipezaar, USA
REVIEW DATE:
16/03/05 [641.5] SCIS 1189239
How to make sushi
Hutchenreuther created
this site in 1994 after he held a men’s workshop on
how to make sushi. Since then, the site has featured on
television programs, and it is specifically recommended for
students learning the art of sushi making. Instructions are
clear, and the tone and style reflect the author’s
enthusiasm. Along with many illustrated styles of sushi
making, the site gives information on
Terms
and
Equipment
, extras such as ginger and
sushi vinegar, descriptions of
Foodstuffs
required, and an explanation of
Sashimi
.
The basic
California
roll
is described in detail, and would be an excellent recipe for
students to start with. M. Timperley
USERLEVEL:
Stage 4 Stage 5 Stage 6
KLA:
TAS; VET
SYLLABUS:
Food Technology
7–10; Food Technology Stage 6; Hospitality Curriculum
Framework Stage 6
SCIS SUBJECTS:
Cookery
with rice; Sushi
PUBLISHER:
M. S. Hutchenreuther, USA
REVIEWDATE:
14/06/05
[641.59] SCIS
1192340
SugarAustralia
Describing the
production of Australian sugar and sugar products is the
focus of this site. A clear layout and brief paragraphs aid
site navigation.
About Sugar Australia
contains some history, and information on unit operations
carried out in the sugar industry, illustrated by simple
photographs.
Industry information
and
Products
are the most appropriate section
for student use. Extensive nutritional and scientific data
tables can be found here. Senior students working on the
Food Technology topics
The Australian food industry
and
Food manufacture
may find this information
useful. Teachers could research the site for Stage 5 work.
No links are provided by this site, however students may
email questions to the company. C. Barlow
USER LEVEL:
Stage 4 Stage 5 Stage 6
Professional
KLA:
TAS
SYLLABUS:
Design & Technology 7–10;
Food Technology 7–10; Food Technology Stage 6
SCIS SUBJECTS:
Sugar; Sugar industry –
Australia
PUBLISHER:
Sugar Australia
REVIEW DATE:
16/03/05 [338.1] SCIS 1194207
TasteSpotting
A site of potluck recipes from around the world, the resource has student appeal with its informal descriptions of process and photographs of well presented and colourful foods. Users submit recipes and images, which are then reviewed by an editorial team before being featured on the site. Each culinary delight has enticing menu language and when users click on the photograph they are immediately taken to the website or blog containing the recipe. Teachers of Hospitality needing both inspirational and simple recipes for the Module: Organise and prepare food, or photographs for the Module: Food presentation will appreciate the site. The site can be searched by keyword and all dishes are realistic and achievable. M. Timperley
USER LEVEL: Stage 5 Stage 6 Professional
KLA: TAS; VET
SYLLABUS: Food Technology 7–10; Food Technology Stage 6; Hospitality Curriculum Framework Stage 6
SCIS SUBJECTS: Cookery
PUBLISHER: TasteSpotting.com, USA
REVIEW DATE: 01/11/09 [641.5] SCIS 1417133
The world's healthiest foods: whfoods.org
Anyone with an interest in food and nutrition will find value on this site. Whether it is to find a recipe for a practical lesson, to read about a
health condition or to find out about the history, nutritional value and general information of a food, details can be readily found here. Advanced students with
inquisitive minds will find most of the articles on the site provide comprehensive information on the topics.
Community
provides an overview and
links to using the site.
Eating healthy
provides a detailed database of healthy foods.
Feeling great
covers healthy lifestyle
and popular diets.
Cooking healthy
has an extensive recipe database and hints for menu planning. Although content may be different to Australian
standards, the site successfully provides generic information which is definitely useful to Australian students. K. Lissa
USER LEVEL:
Stage 5 Stage 6 Community
KLA:
TAS
SYLLABUS:
Food Technology 7-10; Food Technology Stage 6
SCIS SUBJECTS:
Cookery with natural foods; Diets; Natural foods
PUBLISHER:
George Mateljian Foundation, USA
REVIEW DATE:
16/07/07 [641.3] SCIS 1310435
Vegemite rules
The Australian innovation of Vegemite yeast extract is
presented on this site.
Our heritage
provides
information about the inventors, and profiles the marketing and
growth of Vegemite since its conception. The site is relevant
for students of the
Design and Technology: Stage 6
syllabus
, as it details the historical development of
marketing techniques, the trademark and the package over 75
years. The site also has relevant nutritional information,
Recipes
, many photographs, animation, and an
interactive tour of the
Human Body
. T.
Baghurst
USER LEVEL:
Stage 1 Stage 2 Stage 3 Stage 4
Stage 5 Stage 6 Professional
KLA:
ST; TAS
SYLLABUS:
Design & Technology Stage 6;
Food Technology 7-10; Food Technology Stage 6; Science &
Technology K-6
SCIS SUBJECTS:
Nutrition; Marketing
KEYWORDS:
Vegemite
PUBLISHER:
Kraft Foods
REVIEW DATE:
16/5/04
|