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Fish and other seafood is becoming a more popular choice as an alternative to meat - Leaving Cert Home Economics - Question 1 - 2004
Question 1
Fish and other seafood is becoming a more popular choice as an alternative to meat. (Consumer Choice, June 2001). The following chart provides information on the t... show full transcript
Worked Solution & Example Answer:Fish and other seafood is becoming a more popular choice as an alternative to meat - Leaving Cert Home Economics - Question 1 - 2004
Step 1
Using the information provided in the table comment on consumer trends in fish consumption. Suggest reasons for such trends.
Answer
The data from the table indicates an overall increase in the consumption of fish in Ireland from 1997 to 2001, with notable trends:
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Salmon and Trout: There is a significant increase in consumption, rising from 7,500 tonnes in 1997 to 12,500 tonnes in 2001. This indicates a growing preference for these types of fish, likely due to increased awareness of their health benefits and improvements in fish farming practices.
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White Fish: Consumption decreased from 36,850 tonnes in 1997 to 33,125 tonnes in 2001. This may suggest a shift in consumer preferences or changes in the availability of white fish in comparison to other options.
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Tuna and Shellfish: Both types exhibit an upward trend in consumption, which reflects a growing interest in diverse seafood options.
Reasons for these trends may include:
- Increased awareness of the health benefits of fish consumption.
- Improved affordability and availability of different fish types.
- Greater promotional activities by seafood marketing agencies.
Step 2
Give a detailed account of the nutritive value of fish.
Answer
Fish is recognized for its high nutritional value and contains several essential nutrients:
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Protein: Fish is a high biological value protein source, providing all essential amino acids needed for growth and repair.
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Fats: Seafood is rich in omega-3 fatty acids, important for heart health, as they help reduce blood cholesterol levels.
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Vitamins: Fish is a source of several vitamins, particularly Vitamin D, and B-vitamins such as B12, which is crucial for nerve function and energy metabolism.
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Minerals: Fish is rich in essential minerals like phosphorus, iodine, and potassium, which are vital for various bodily functions. Calcium is also found in some firm fish varieties, contributing to bone health.
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Carbohydrates: Fish contains negligible carbohydrates, making it suitable for low-carb diets.
Step 3
State why only fish is recommended for the diet of a person with coronary heart disease.
Answer
Fish is recommended for individuals with coronary heart disease primarily due to its high content of polyunsaturated fatty acids (PUFAs). Omega-3 fatty acids, found abundantly in oily fish, are known to:
- Help lower cholesterol levels in the blood.
- Reduce inflammation throughout the body, thereby decreasing the risk of heart attacks and strokes.
Additionally, the consumption of fish replaces other meat sources that may be higher in saturated fats, supporting a heart-healthy dietary regime.
Step 4
Oily fish is a good source of Vitamin D. Give an account of Vitamin D and refer to (i) properties, (ii) biological functions and (iii) recommended dietary allowance (RDA).
Answer
Vitamin D is a fat-soluble vitamin essential for several biological functions:
(i) Properties: It helps in the absorption of calcium and phosphorus, which are vital for maintaining bone health. Unlike most vitamins, it can be synthesized by the body through exposure to sunlight.
(ii) Biological Functions: Vitamin D plays a crucial role in:
- Maintaining bone density by controlling calcium levels.
- Supporting immune system health and reducing inflammation.
- Contributing to muscle function and cardiovascular health.
(iii) Recommended Dietary Allowance (RDA): The RDA for Vitamin D varies by age:
- Children: 7-12 years: 10 µg/day
- Adolescents: 15 µg/day
- Adults: 10-15 µg/day depending on various factors including lifestyle and exposure to sunlight.
Step 5
Give an account of six key factors that consumers should consider when buying fresh fish and fish products.
Answer
When purchasing fresh fish and fish products, consumers should consider the following factors:
- Buy fresh fish in season: Seasonal fish tends to be fresher and more flavorful.
- Quality indicators: Look for plump fish with bulging eyes, which signify freshness.
- Moisture: Fresh fish should have a moist surface without excessive drying.
- Flavor: Fish should have a clean, ocean-like smell, avoiding any sour or ammonia-like odors.
- Source: Ensure fish comes from a reliable source, preferably sustainable fisheries.
- Storage conditions: Check that fish is stored properly on ice or at refrigeration temperatures to maintain freshness.