Year 3/4: Food and Fibre ACTDEK012 Concept Map

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Year 3/4: Food and Fibre ACTDEK012 Concept Map von Mind Map: Year 3/4: Food and Fibre ACTDEK012 Concept Map

1. Linking Concept 1: Environments for Production

1.1. Design & Technology

1.1.1. Identifying the areas in Australia and Asia where major food or fibre plants and animals are grown or bred.

1.1.1.1. Wheat production

1.1.1.1.1. China: Shandong

1.1.1.1.2. Australia: WA

1.1.1.2. Dairy production

1.1.1.2.1. India: Uttar Pradesh

1.1.1.2.2. Australia: Victoria

1.1.1.3. Fibre Production

1.1.1.3.1. Silk - China: Yangtze River Delta

1.1.1.3.2. Wool - Australia: NSW

1.1.2. Describing ideal conditions for successful plant and animal production including how climate and soils affect production and availability of foods.

1.1.2.1. Wheat

1.1.2.2. Dairy

1.1.2.3. Silk

1.1.2.4. Wool

1.2. Cross-Curriculum Priorities

1.2.1. Asia & Australia's Engagement with Asia

1.2.1.1. OI.2 Interrelationships between humans and the diverse environments in Asia shape the region and have global implications.

1.2.1.1.1. The effect of import and export between Asia and Australia on infrastructure.

1.2.1.1.2. The demand for exports effect on Australian agriculture industry

1.2.1.2. OI.7Australians play a significant role in social, cultural, political and economic developments in the Asia region.

1.2.1.2.1. Australian and Asian import and export statistics

1.3. Integration with Other Subject Areas

1.3.1. HASS

1.3.1.1. Year 3

1.3.1.1.1. The location of Australia’s neighbouring countries and the diverse characteristics of their places (ACHASSK067)

1.3.1.1.2. The main climate types of the world and the similarities and differences between the climates of different places (ACHASSK068)

1.3.2. Science

1.3.2.1. Year 3

1.3.2.1.1. Living things can be grouped on the basis of observable features and can be distinguished from non-living things (ACSSU044)

1.3.2.2. Year 4

1.3.2.2.1. Living things have life cycles (ACSSU072)

1.3.2.2.2. Living things depend on each other and the environment to survive (ACSSU073)

1.4. Process & Production Skills

1.4.1. Evaluate design ideas, processes and solutions based on criteria for success developed with guidance and including care for the environment (ACTDEP017)

1.4.1.1. Evaluate design of community garden in relation of knowledge regarding the environment needed to support agriculture

1.5. Local Relevant Issues

1.5.1. Climate Change Impact on Food Production

1.5.1.1. Extreme Weather

1.5.1.2. Water Scarcity

1.5.1.3. Changing Seasons

1.5.1.4. Wildfires

1.5.1.5. Rising CO^2

1.5.2. Import/ Export Issues

1.5.2.1. Costs

1.5.2.2. Biosecurity

1.5.2.3. Carbon Footprint

2. Linking Concept 2: Sustainable Procedures, Tools, and Equipment

2.1. Design & Technology

2.1.1. Exploring tools, equipment and procedures to improve plant and animal production.

2.1.1.1. Green Manure Technique

2.1.1.2. Milk pasteurization

2.1.1.3. Traditional vs Modern Sericulture

2.1.2. Investigate the suitability of materials, systems, components, tools and equipment for a range of purposes (ACTDEK013)

2.1.2.1. Recycled materials for school community garden

2.2. Cross-Curriculum Priorities

2.2.1. Sustainability

2.2.1.1. OI.1 The biosphere is a dynamic system providing conditions that sustain life on Earth.

2.2.1.1.1. The impact of agriculture on the environment

2.2.1.2. OI.2 All life forms, including human life, are connected through ecosystems on which they depend for their wellbeing and survival.

2.2.1.2.1. How humans rely on mass production of food and fibres

2.2.1.2.2. The way in which life cycles connect to produce a product. E.g using other animals to protect crops from pests.

2.2.1.3. OI.8 Designing action for sustainability requires an evaluation of past practices, the assessment of scientific and technological developments, and balanced judgements based on projected future economic, social and environmental impacts.

2.2.1.3.1. Use of recycled materials to suit the purpose of small level farming

2.2.1.4. Sustainable agriculture tools, equipment and procedures

2.3. Integration with Other Subject Areas

2.3.1. HASS

2.3.1.1. Year 4

2.3.1.1.1. The importance of environments, including natural vegetation, to animals and people (ACHASSK088)

2.3.1.1.2. The use and management of natural resources and waste, and the different views on how to do this sustainably (ACHASSK090)

2.4. Process & Production Skills

2.4.1. Critique needs or opportunities for designing and explore and test a variety of materials, components, tools and equipment and the techniques needed to produce designed solutions (ACTDEP014)

2.4.1.1. I identify the practices, tools and/or equipment needed to support a community garden

2.4.2. Evaluate design ideas, processes and solutions based on criteria for success developed with guidance and including care for the environment (ACTDEP017)

2.4.2.1. Identify the limitations of the design of a community garden and make changes to ensure sustainability

2.5. Local Relevant Issues

2.5.1. Impact of Farming on Natural Environments

2.5.1.1. Carbon Footprint of Farming

2.5.1.2. Water Use

2.5.1.3. Eutrophication

2.5.2. Increase in population

2.5.2.1. Countries that rely on importation

2.5.2.2. Higher quantity, less quality

2.5.3. Unsustainable practice

2.5.3.1. Tilling of Soil

2.5.3.2. Monoculture

2.5.3.3. Chemicals

2.5.3.4. Soil Erosion

2.5.3.5. Deforestation

3. Linking Concept 3: Accessing Healthy & Safe Food

3.1. Design & Technology

3.1.1. Recognising the benefits food technologies provide for health and food safety and ensuring that a wide variety of food is available and can be prepared for healthy eating.

3.1.1.1. Cross-contamination tracing

3.1.1.2. Sensors for monitoring food temperatures

3.1.1.3. Time and cost effective yields

3.1.2. Investigating the labels on food products to determine how the information provided contributes to healthy eating.

3.1.2.1. Australian food labelling requirements

3.1.2.2. Codes used for ingredients

3.1.2.3. How to read nutritional information tables

3.2. Integration with Other Subject Areas

3.2.1. Health

3.2.1.1. Year 3/4

3.2.1.1.1. Identify and practise strategies to promote health, safety and wellbeing (ACPPS036).

3.2.2. Science

3.2.2.1. Year 4

3.2.2.1.1. Natural and processed materials have a range of physical properties that can influence their use (ACSSU074)

3.3. Process & Production Skills

3.3.1. Generate, develop, and communicate design ideas and decisions using appropriate technical terms and graphical representation techniques (ACTDEP015)

3.3.1.1. Generate a design of a community garden and communicate the design using labelled diagrams

3.3.2. Plan a sequence of production steps when making designed solutions individually and collaboratively (ACTDEP018)

3.3.2.1. Plan a sequence of steps to create a community garden

3.3.3. Select and use materials, components, tools, equipment and techniques and use safe work practices to make designed solutions (ACTDEP016)

3.3.3.1. Carefully select a range of recycled materials to be used and the ways in which they will be used to suit the needs of a community garden

3.4. Digital Technologies Links

3.4.1. Knowledge & Understanding Year 3/4

3.4.1.1. Recognise different types of data and explore how the same data can be represented in different ways (ACTDIK008)

3.4.2. Process & Production Skills 3/4

3.4.2.1. Plan, create and communicate ideas and information independently and with others, applying agreed ethical and social protocols (ACTDIP013)

3.4.2.1.1. Collect, access and present different types of data using simple software to create information and solve problems (ACTDIP009)

3.5. Local Relevant Issues

3.5.1. Inaccessibility of healthy & safe foods

3.5.1.1. Costs difference of processed and non-processed

3.5.1.2. Eating out

3.5.1.3. Small selection of organic/ health foods

3.5.2. Health of Australians

3.5.2.1. 2/3 of Australian adults are overweight or obese

3.5.2.2. Rising obesity in children too

3.5.2.3. Diabetes increase

3.5.3. Misleading Food Labellling

3.5.3.1. Low regulation of terms allowed on labels

3.5.3.2. Low understanding of calorie intake

3.5.3.3. Added preservatives/ colouring/ flavourings

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