See this blog posting for context.
Every time you refresh this page, you might get two topics from two different curriculum documents, as aligned by the current model. An effort to find a close training pair is done, if effective, the pair is also shown, together with metadata about how the pair was annotated. A permalink at the bottom allows to retrieve the exact page for later archival, discussion and comparison. Refresh the pair for another pair.
| Node 1 | Node 2 |
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Curriculum: Technologies F-10 Years 3 and 4 Design and Technologies Knowledge and Understanding Investigate food and fibre production and food technologies used in modern and traditional societies investigating the labels on food products to determine how the information provided contributes to healthy eating, for example ingredients and nutrition panels | Curriculum: Khan Academy Curriculum Test prep MCAT Critical analysis and reasoning skills practice questions |
| REASON | Curriculum: Technologies F-10 Years 7 and 8 Design and Technologies Knowledge and Understanding Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice | Curriculum: Australia Science F-10 Year 8 Science Understanding Biological sciences Multi-cellular organisms contain systems of organs carrying out specialised functions that enable them to survive and reproduce comparing similar systems in different organisms such as digestive systems in herbivores and carnivores, respiratory systems in fish and mammals |
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