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Fish has long been recognised as one of nature's best foods and with its rich supply of nutrients it is one of the few foods that can truly be called a superfood - Leaving Cert Home Economics - Question 2 - 2016
Question 2
Fish has long been recognised as one of nature's best foods and with its rich supply of nutrients it is one of the few foods that can truly be called a superfood. (... show full transcript
Worked Solution & Example Answer:Fish has long been recognised as one of nature's best foods and with its rich supply of nutrients it is one of the few foods that can truly be called a superfood - Leaving Cert Home Economics - Question 2 - 2016
Step 1
Discuss the nutritive value and the contribution of fresh fish / fish products to the diet.
Answer
Fresh fish is considered a powerhouse of nutrients that offers a wide range of health benefits. First and foremost, it is an excellent source of high-quality protein, which is important for muscle growth, repair, and overall body maintenance. Fish is low in fat, particularly saturated fat, making it a healthier alternative to red meats.
When discussing its nutritive value, one must highlight the presence of essential fatty acids, especially omega-3 fatty acids (DHA and EPA), found abundantly in oily fish like salmon and mackerel. These fatty acids are vital for cardiovascular health, brain function, and may reduce inflammation.
Fish also provides important vitamins and minerals. For instance, it is rich in Vitamin D, which supports bone health and immune function, as well as B vitamins like B12, crucial for nerve function and red blood cell formation. Additionally, fish contains vital minerals such as selenium, iodine, and phosphorus, all of which contribute to various bodily functions.
Overall, the contribution of fish products to the diet is significant, as they not only enhance nutritional intake but also reduce the risks of chronic diseases, thus earning their reputation as a superfood.
Step 2
Outline the main causes of fish spoilage.
Answer
Fish spoilage is a complex process influenced by several factors, which can be outlined as follows:
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Oxidative rancidity: Fresh fish is rich in unsaturated fats, which are susceptible to oxidation. Exposure to air can lead to the oxidation of these fats, producing an unpleasant smell and taste.
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Bacterial action: Fish are particularly vulnerable after being caught, as bacteria can quickly start to break down the flesh. When fish are caught, glycogen stores deplete and bacteria convert glycogen to lactic acid, leading to spoilage. This process accelerates if the fish are not cooled quickly.
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Enzymatic spoilage: Natural enzymes present in fish can cause further deterioration of the flesh. These enzymes remain active even after the fish is caught and can degrade the quality even when stored at low temperatures.
Step 3
Give an account of vitamin D and refer to: type / form
Answer
Vitamin D is a fat-soluble vitamin essential for maintaining bone health and overall bodily functions. There are two major forms of Vitamin D relevant to humans:
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Vitamin D2 (ergocalciferol): This form is obtained from certain fungi and yeast. It can be synthesized when exposed to ultraviolet (UV) light.
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Vitamin D3 (cholecalciferol): This is the form synthesized in the skin in response to sunlight and is also found in animal sources.
Both forms can be converted in the liver and kidneys to generate the active form of Vitamin D, calcitriol.
Step 4
properties
Answer
Vitamin D possesses several important properties:
- Fat-soluble: It dissolves in fat and is stored in the liver and fatty tissues, allowing for prolonged utilization in the body.
- Essential for calcium absorption: It facilitates the absorption of calcium and phosphorus from the gut, which are critical for maintaining healthy bones and teeth.
- Hormonal role: Acts as a hormone by regulating various bodily functions, including immune response and cell growth.
Step 5
effects of deficiency
Answer
A deficiency in Vitamin D can lead to several detrimental health effects:
- Rickets: In children, deficiency can cause rickets, characterized by soft and weak bones, leading to skeletal deformities.
- Osteomalacia: In adults, low Vitamin D levels can lead to osteomalacia, resulting in weak bones and muscle weakness.
- Increased disease susceptibility: A deficiency can impair immune function, increasing susceptibility to infections.