Scene 1

Scene 2

Scene 3

This ATP is created by cellular respiration (within the
mitochondria of our cell) in order for this process to
occur glucose is a required input (Bonora et al., 2012)

ATP-PC, 100m sprint, shot put, intercept in netball

Anaerobic glycolysis, 400m run, repeated sprint efforts

Aerobic system, 400m swim, marathon, team sports such as
AFL

How do we get energy for exercise?
 3 energy systems

Scene 4

0 — 10 secs
10
*
100
75
50
25
— 60 secs
Immediate: ATP — CP
60
— 120 secs
Short Term: Lactic / Glycolytic / Anaerobic
Long Term: Oxidative / Aerobic
ergy system interplay, 2020)

Scene 5

Low GI (slow releasing energy into
the bloodstream) think, Wholemeal
pasta, bread, sweet potato

High GI (fast releasing energy into
the bloodstream) think, Oranges,
Banana, Dates, Fruit juice

Scene 6

Fats = energy at rest & low intesnity
exercise
• 14-20% of your daily diet (National
Health and Medical Research Council,
2013)
• Think "fatty" fishes; salmon, tuna,
mackerel, some seeds (flaxseeds,
pumpkin seeds, walnuts) and oils;
flaxseed oil, soy oil, olive oil (Pramukova,
Szabadosovå and Soltésovå, 2011)

Fats = energy at rest & low intesnity
exercise

14-20% of your daily diet (National
Health and Medical Research Council,
2013)
Think “fatty” fishes; salmon, tuna,
mackerel, some seeds (flaxseeds,
pumpkin seeds, walnuts) and oils;
flaxseed oil, soy oil, olive oil (Pramukova,
Szabadosová and Šoltésová, 2011)

Scene 7

Scene 8

Biotechnology: is a broad term used to
describe the process of using living things to
create or change products.

Gene technology is a variety of biotechnology
within the agricultural industry, with the most
common form being genetically modified
organisms. (Bawa & Anilakumar, 2012)

Scene 9

• GMO: scientists alter the DNA in a crop in order to make
it more superior, weather it be yield, nutrient density or
its ability to survive certain environmental conditions
(www.agriculture.gov.au, 2018)
PROS
• Can increase nutrient
profile of a crop eg golden
rice
• Increase safety, eg Innate
potato that has lower
levels of asparagine
(Hefferon, 2015)
CONS
they may cause allergic
reactions because of their
altered DNA
Biofortification of
nutrients can only occur
with certain crops
(Hefferon, 2015)

GMO: scientists alter the DNA in a crop in order to make
it more superior, weather it be yield, nutrient density or
its ability to survive certain environmental conditions
(www.agriculture.gov.au, 2018)

they may cause allergic
reactions because of their
altered DNA
Biofortification of
nutrients can only occur
with certain crops
(Hefferon, 2015)

Can increase nutrient
profile of a crop eg golden
rice 
Increase safety, eg Innate
potato that has lower
levels of asparagine
(Hefferon, 2015)

Scene 10

1000C
2120F
600C
1400F
40C/400F
OOC/320F
Cooking
Temperature
Danger Zone
Bacteria grow and
multiply rapidly
Fridge Temperature

5 common food borne illnesses
in Australia include..

Scene 11

1.Heavy metals such as methylmercury, caused by
consumption of fish from a mercury contaminated
water supply (environmental)

2.Natural contaminants, such as Solanine, a
narcotic-like substance found in the green layer of
the potato

3. Viral contaminants, such as hepatitis A in the
water supply used to irrigate crops.

4. Bacterial contamination, such as Salmonella,
passes on from faeces of people or animals

5. Physical contaminants, such as hair, fingernails
or jewelry particular concern is hospitality

Scene 12

PHARMACY MEDICINE
OF REACH OF CHILDREN
List
FERRO-GRAD C
prevention and treatment
i ion ±ficiency, with vitamin C
*'ED FERROUS SULFATE 325mg

playing a significant and diverse role in

Scene 13

References
Aragon, A. A., & Schoenfeld, B. J. (2013). Nutrient timing revisited: is there a post-
exercise anabolic window? Journal of the International Society of Sports Nutrition, 10(1).
https://doi.org/10.1186/1550-2783-10-5
Australian Dietary Guidelines | NHMRC. (2013, February 7). Nhmrc.gov.au.
https://www.nhmrc.gov.au/adg
Bawa, A. S., & Anilakumar, K. R. (2012). Genetically modified foods: safety, risks and
public concerns—a review. Journal of Food Science and Technology, 50(6), 1035–1046.
https://doi.org/10.1007/s13197-012-0899-1
Bonora, M., Patergnani, S., Rimessi, A., De Marchi, E., Suski, J. M., Bononi, A., Giorgi, C.,
Marchi, S., Missiroli, S., Poletti, F., Wieckowski, M. R., & Pinton, P. (2012). ATP synthesis
and storage. Purinergic Signalling, 8(3), 343–357. https://doi.org/10.1007/s11302-012-
9305-8

Energy system interplay. (2020). https://metrifit.com/blog/understanding-energy-
system-training/
Glycemic index visual. (2018). https://glycemicindex.com/about.php
Hefferon, K. (2015). Nutritionally Enhanced Food Crops; Progress and Perspectives.
International Journal of Molecular Sciences, 16(2), 3895–3914.
https://doi.org/10.3390/ijms16023895
Pramukova, B., Szabadosová, V., & Šoltésová, A. (2011). Current knowledge about sports
nutrition. Australasian Medical Journal, 4(3), 107–110.
https://doi.org/10.4066/amj.2011.520

Analyzing Historical Context

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National Health and Medical   Research Council

National Health and Medical Research Council

Analyzing Historical Context

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