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The following is a label found on a ready-to-cook Vegetarian Lasagne - Junior Cycle Home Economics - Question 1 - 2018
Question 1
The following is a label found on a ready-to-cook Vegetarian Lasagne. Nutritional information per 100 g Energy 109 kcal Fat 5.2 g of which saturates 2.8 g Prote... show full transcript
Worked Solution & Example Answer:The following is a label found on a ready-to-cook Vegetarian Lasagne - Junior Cycle Home Economics - Question 1 - 2018
Step 1
Using the nutritional information given on the label, evaluate the nutritional value of the ready-to-cook Vegetarian Lasagne.
Answer
To evaluate the nutritional value of the ready-to-cook Vegetarian Lasagne, we must analyze its content per 100g:
- Energy: 109 kcal - This indicates a moderate calorie count, suitable for a meal component.
- Fat: 5.2 g, with saturates at 2.8 g - While this is a relatively low-fat content, it’s important to monitor saturated fat intake.
- Protein: 3.8 g - An essential nutrient for growth and repair; however, this amount may be considered low for a meal.
- Salt: 0.5 g - Represents a low sodium level, which is beneficial for heart health.
- Carbohydrates: 11.2 g, with sugars at 4.1 g - The carbohydrate content is moderate, and the sugar level is acceptable.
- Fibre: 1.1 g - Important for digestive health, though slightly low.
In summary, while the lasagne provides a wholesome balance of macronutrients, it may need additional sources of protein and fibre to enhance its nutritional value.
Step 2
Step 3
Outline the advantages and the disadvantages of using convenience foods.
Answer
Advantages:
- Time-saving: Convenience foods significantly reduce preparation time, making them ideal for busy individuals.
- Variety: They offer a wide range of options, providing choices for different tastes and dietary needs.
- Ease of Use: They require minimal cooking skills, catering to individuals with varying cooking experience.
Disadvantages:
- Cost: Convenience foods generally tend to be more expensive than their fresh counterparts.
- Nutritional Quality: Many convenience foods may contain high levels of fats, sugars, and additives, which can detract from their health benefits.
Step 4
What guidelines should be followed when: (i) buying (ii) storing and (iii) cooking cook-chill products to prevent food poisoning?
Answer
(i) Buying:
- Always check the ‘use by date’ to ensure freshness.
- Inspect packaging for any damage that could compromise safety.
(ii) Storing:
- Store in the refrigerator at or below 2°C - 4°C to maintain safety.
(iii) Cooking:
- Follow cooking instructions carefully, ensuring to heat thoroughly and evenly.
Step 5
Explain the terms: (i) vegan and (ii) standing time.
Answer
(i) Vegan:
- This term refers to a diet that excludes all foods of animal origin, focusing instead on plant and cereal foods.
(ii) Standing Time:
- This refers to the recommended time for food to rest after cooking, allowing it to cook evenly and maintain optimal texture.