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Answer each of the following questions - Leaving Cert Home Economics - Question 2 - 2012
Question 2
Answer each of the following questions. (a) Outline four factors that influence food choices. (b) Explain how budgetary constraints impact consumers’ choices of ... show full transcript
Worked Solution & Example Answer:Answer each of the following questions - Leaving Cert Home Economics - Question 2 - 2012
Step 1
Outline four factors that influence food choices.
Answer
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Cultural Influences: Cultural background can dictate food preferences and dietary restrictions. For example, a person from a vegetarian culture may avoid meat entirely.
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Health Considerations: Health issues, like diabetes or lactose intolerance, can lead individuals to choose specific foods that align with their dietary needs.
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Personal Taste: Individual preferences and flavors greatly influence food choices. People are often drawn to foods they enjoy due to taste, smell, and texture.
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Convenience and Accessibility: The availability of food items and ease of preparation can significantly affect choices, leading many to opt for quick and easy meal solutions.
Step 2
Explain how budgetary constraints impact consumers’ choices of foods, using practical examples.
Answer
Budgetary constraints can limit the types of foods that consumers can purchase. For example, individuals on a tight budget might opt for cheaper, processed foods rather than more expensive fresh fruits and vegetables, which are often perceived as healthier but less affordable. Additionally, bulk purchasing of staples like rice and pasta may replace higher-quality proteins like fish or organic meats. This can lead to a diet that lacks in nutritional variety.
Step 3
Describe how to plan menus that adhere to the dietary guidelines.
Answer
To plan menus that adhere to dietary guidelines, follow these steps:
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Assess Nutritional Needs: Understand the dietary guidelines relevant to the target population, considering age, gender, and health status.
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Incorporate Variety: Ensure the menu includes a range of food groups: vegetables, fruits, whole grains, and lean proteins.
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Balance Meals: Each meal should contain a balanced proportion of macronutrients, including carbohydrates, proteins, and fats, while keeping in mind calorie intake.
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Plan for Special Needs: Accommodate dietary restrictions or preferences (e.g., vegetarian, gluten-free) to make the menu inclusive.
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Evaluate and Adjust: Regularly assess the nutritional content of the menu and make adjustments based on consumer feedback and changes in dietary guidelines.