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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 ty... 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
Consumer trends in fish consumption show an increasing preference for salmon and trout, with consumption rising from 7,500 tonnes in 1997 to 12,500 tonnes in 2001. This trend can be attributed to greater awareness of the health benefits associated with oily fish, which contain essential fatty acids and are beneficial for heart health.
White fish consumption has slightly decreased, indicating a possible shift in consumer preferences towards other fish types, like oily fish. Tuna exhibits a notable increase, possibly due to its popularity and versatility in various cuisines.
Shellfish also shows growth, likely influenced by trends in gourmet dining and an interest in diverse seafood options. Overall, increased availability of seafood, changes in consumer tastes, and greater health awareness can explain these trends.
Step 2
Give a detailed account of the nutritive value of fish.
Answer
Fish is a highly nutritious food that contributes important macronutrients and micronutrients to the diet.
Protein: Fish is an excellent source of high biological value protein, essential for growth and repair of tissues.
Fats: Fish, especially oily varieties, contain beneficial fatty acids known as omega-3 fatty acids, which are vital for heart health and cognitive function.
Vitamins: Fish provides several essential vitamins, including Vitamin D, which is crucial for bone health.
Minerals: Fish is rich in minerals such as phosphorus, iodine, and potassium, which play a key role in various bodily functions. Calcium is also found in fish with bones, contributing to bone health.
Carbohydrates: Generally, fish contains no 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), particularly omega-3 fatty acids. These compounds help reduce levels of triglycerides, lower blood pressure, and decrease the risk of arrhythmias.
Oily fish such as salmon and mackerel are especially beneficial as they provide these essential fatty acids, which can help lower cholesterol and support overall heart health.
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 maintaining healthy bones and immune function.
(i) Properties: Vitamin D can be synthesized in the skin through sun exposure and is also found in dietary sources, particularly in oily fish. It is critical for the absorption of calcium and phosphorus.
(ii) Biological Functions: Vitamin D plays a vital role in regulating calcium levels in the blood, supporting bone mineralization, and enhancing the immune response. It is also linked to reducing the risk of chronic diseases, including heart disease and certain cancers.
(iii) RDA: The recommended dietary allowances vary by age. For children, the RDA is 400 IU; for adolescents, it is 600 IU; and for adults, it is typically around 600-800 IU depending on age and health status.
Step 5
Give an account of six key factors that consumers should consider when buying fresh fish and fish products.
Answer
Consumers should consider the following key factors when purchasing fresh fish:
- Buy fresh fish in season: Ensure that the fish is being sold in its peak season for the best quality.
- Inspect the eyes and scales: Fresh fish should have clear, plump eyes and shiny, moist scales.
- Smell: Fresh fish should have a mild ocean smell, not a strong or fishy odor.
- Flesh firmness: The flesh should be firm and bounce back when pressed.
- Color and texture: Fish should have vibrant color without any discoloration or dullness.
- Check sell-by date: Always check the sell-by date to ensure freshness and avoid purchasing expired products.