Leaving Cert Home Economics Food Industry & Packaging: Using the information presented

Question

Using the information presented in the chart above comment and elaborate on the six factors which affect a person's choice of food.

**Factors affecting food choice**

1. **Taste**: This is the highest factor, influenced by the various senses related to food such as sight, smell, touch, sound, and perceptions regarding flavors. Taste determines preferences in supermarkets, and consumers tend to select items based on cravings for specific flavors.

2. **Health & Nutrition**: This factor ranks second, demonstrating that consumers are increasingly aware of nutritional content and dietary needs. People are now more conscious of health-related issues such as food allergies, specific dietary restrictions, and nutritional values derived from food.

3. **Cost**: Price is a significant factor, where consumers consider their income levels when purchasing food. Economic conditions, disposable income, and retail pricing strategies, like discount retailers such as Lidl or Aldi, also play a key role in food choices.

4. **Convenience**: As lifestyles become busier, convenience takes on a greater role. The availability of quick-preparation foods and takeout options influences consumer decisions on what to eat.

5. **Weight Control**: With rising health concerns, managing weight has become pivotal for many. Consumers often choose more nutritious foods, focusing on options that assist with weight management, like lower-calorie choices, availability of low-fat products, and nutrients that help alleviate weight issues.

6. **Mood**: The least influential factor is mood, where emotional states can sway consumer decisions. Stress, boredom, or even happiness may lead individuals to consume certain types of foods, affecting dietary choices.

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Give an account of vitamin C under each of the following headings:
- main food sources
- biological functions
- effect of deficiency
- role in mineral absorption.

**Vitamin C Sources and Functions**

1. **Main food sources**: Good sources of vitamin C include:
   - Fruits: Citrus fruits, strawberries, blackcurrants, and kiwifruit.
   - Vegetables: Bell peppers, spinach, broccoli, and potatoes.
   - Milk and yogurt also contribute but in lesser amounts.

2. **Biological functions**: Vitamin C plays essential roles in:
   - Production of collagen, aiding in the formation of connective tissues.
   - Absorption of iron and calcium, enhancing iron metabolism and prevention of anemia.
   - Acting as an antioxidant, which protects against oxidative stress.

3. **Effect of deficiency**: A lack of vitamin C can lead to scurvy, which manifests as:
   - Delayed healing of wounds and the increase in susceptibility to infections.
   - Symptoms such as bruising, bleeding gums, and degeneration of bodily functions.

4. **Role in mineral absorption**: Vitamin C is crucial for:
   - Helping the body absorb non-heme iron (the type present in plants). It converts iron to a more absorbable form, fighting deficiencies.

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Identify ways of retaining Vitamin C when (i) preparing and (ii) cooking foods that have a high Vitamin C content.

**Retention of Vitamin C**

1. **Preparation**: To retain vitamin C:
   - Avoid peeling fruits and vegetables too early, as exposure to air can reduce its levels. Use a knife or vegetable peeler immediately before consumption.

2. **Cooking**: To ensure minimal loss during cooking:
   - Cook with the lid on to reduce cooking time; utilize methods like steaming or microwaving, which preserve nutrients effectively.
   - Refrain from soaking vegetables in water before cooking, as it can leach out vitamin C.

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The following items of information are generally included on food packaging. Explain the benefit to the consumer of each item.
- list of ingredients
- weight
- nutritional information
- best before date
- country of origin.

**Benefits of Food Packaging Information**

1. **List of ingredients**: Allows consumers to avoid allergens and make informed choices about their dietary needs based on ingredient listing and content.

2. **Weight**: Provides transparency on the quantity of food, helping consumers gauge portion sizes and ensuring they pay a fair price for what they purchase.

3. **Nutritional information**: Essential for understanding the nutritional value of products, aiding consumers in making healthy diet choices based on their dietary goals and restrictions.

4. **Best before date**: Conveys food freshness and safety, helping consumers avoid spoiled or unsafe food items.

5. **Country of origin**: Informs consumers about where their food is sourced from, which can impact their purchasing decisions based on ethical or quality concerns.

Using the information presented in the chart above comment and elaborate on the six factors which affect a person's choice of food - Leaving Cert Home Economics - Question 1 - 2012

Worked Solution & Example Answer:Using the information presented in the chart above comment and elaborate on the six factors which affect a person's choice of food - Leaving Cert Home Economics - Question 1 - 2012

Using the information presented in the chart above comment and elaborate on the six factors which affect a person's choice of food.

Give an account of vitamin C under each of the following headings: - main food sources - biological functions - effect of deficiency - role in mineral absorption.

Identify ways of retaining Vitamin C when (i) preparing and (ii) cooking foods that have a high Vitamin C content.

The following items of information are generally included on food packaging. Explain the benefit to the consumer of each item. - list of ingredients - weight - nutritional information - best before date - country of origin.

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