Food provides sustenance to life, nutrition for good health, enjoyment and cultural identity. Students will study the history and cultural significance of food and its traditions in Australia and around the world. This subject introduces the basic principles for understanding the science behind food; its composition, chemical, physical and functional characteristics. Fruits and vegetables, cereal, meat and dairy products will be covered, how they are processed and impacts on food quality and nutrition. Current issues will be discussed, such as world food supply, food–borne disease, diet and health, and new trends in food. Students will further gain a general understanding of the macronutrients such as carbohydrates, proteins and lipids in human metabolism and energy release. The role of water and electrolytes in cellular and tissue functions will be covered. The micronutrients are also studied, including the properties, general requirements, functions.