Photo AI
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 and fish products are recognized for their excellent nutritional profile, providing essential nutrients beneficial for health.
Nutritive Value
- High-Quality Protein: Fish is a rich source of high-quality protein, important for muscle development, tissue repair, and immune function.
- Omega-3 Fatty Acids: Fish such as salmon, sardines, and mackerel are abundant in omega-3 fatty acids (EPA and DHA), which promote heart health by reducing cholesterol and triglyceride levels.
- Vitamins and Minerals: Fish contains important vitamins and minerals, including Vitamin D, selenium, iodine, and B vitamins, that support various bodily functions, such as metabolism and immune defense.
- Low in Calories: Fish is generally low in calories and saturated fat, making it a healthy choice for maintaining a balanced diet.
Contribution to the Diet
- Heart Health: Omega-3 fatty acids found in fish are beneficial for cardiovascular health, reducing the risk of heart diseases.
- Brain Health: Regular consumption of fish is linked to improved cognitive functions and may reduce the risk of dementia.
- Dietary Variety: Incorporating fish into meals adds diversity to dietary choices, ensuring a range of nutrients is consumed, especially for those reducing meat intake.
- Bone Health: Fish provides Vitamin D and calcium, essential for maintaining healthy bones, particularly in populations at risk of osteoporosis.
Step 2
Outline the main causes of fish spoilage.
Answer
Fish spoilage occurs rapidly due to various biological and environmental factors. The main causes include:
- Oxidative Rancidity: Fish oils react with oxygen, leading to undesirable tastes and odors, primarily affecting fatty fish. This reaction can spoil the sensory quality of the fish.
- Bacterial Action: Various bacteria (e.g., Pseudomonas spp.) thrive on fish surfaces and within the flesh, particularly when stored improperly. These bacteria can multiply quickly, causing spoilage and foodborne illnesses.
- Enzymatic Activity: Autolytic enzymes present in the fish continue to break down proteins and fats after death, leading to textural and flavor deterioration, especially at higher temperatures.
Step 3
Give an account of vitamin D and refer to: • type / form • properties • effects of deficiency.
Answer
Vitamin D is a fat-soluble vitamin essential for maintaining bone health and calcium homeostasis in the body.
Type / Form
- Type: The primary forms of Vitamin D are:
- Vitamin D2 (ergocalciferol): obtained from yeast and fungi, and
- Vitamin D3 (cholecalciferol): synthesized in the skin through sunlight exposure and found in animal products like fish liver oil.
Properties
- Absorption and Usage: Vitamin D enhances intestinal absorption of calcium and phosphorus, critical for bone formation and health.
- Hormonal Function: Acts as a hormone, regulating calcium levels in the blood and influencing cellular growth and immune function.
Effects of Deficiency
- Bone Health Issues: Deficiency can lead to conditions such as rickets in children, characterized by weak and soft bones, and osteomalacia in adults, leading to bone pain and increased risk of fractures.
- Immune Function Impairment: Low levels of vitamin D can compromise the immune system, increasing susceptibility to infections.