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Estimates of the distribution of Irish agri-food and drink exports in 2008 by sector are shown below - Leaving Cert Home Economics - Question 1 - 2010
Question 1
Estimates of the distribution of Irish agri-food and drink exports in 2008 by sector are shown below. Breakdown of Irish food and drink exports, 2008 (%) Seafoo... show full transcript
Worked Solution & Example Answer:Estimates of the distribution of Irish agri-food and drink exports in 2008 by sector are shown below - Leaving Cert Home Economics - Question 1 - 2010
Step 1
Comment and elaborate on the distribution (%) of Irish food and drink exports as shown above. In your answer refer to four sectors.
Answer
In 2008, the distribution of Irish agri-food and drink exports varied significantly across different sectors. Notably, Dairy Products accounted for the largest share at 29%, highlighting the importance of this sector in the agricultural economy. This is likely due to the reputation of Irish dairy products for their quality and the global demand for items like cheese and butter.
Beef also held a substantial share at 21%, reflecting Ireland's reputation as a significant beef producer, especially in European markets. The export of Prepared Foods at 18% indicates a strong processing sector capable of adding value to raw materials.
Beverages, comprising 15% of exports, point to the significance of Irish beverages like whiskey and beer, which have gained international acclaim. Smaller sectors such as Seafood (4%) and Pigmeat (4%) illustrate niche markets that, while important, are not as dominant as the aforementioned sectors. The 'Other' category, accounting for 9%, could include various specialty products that contribute to the diversity of Irish exports.
Step 2
Give details of career opportunities available within one of the sectors named.
Answer
Within the Dairy Products sector, numerous career opportunities exist. These include roles such as:
- Farm Management: Overseeing dairy farms, ensuring efficient production processes, and managing resources.
- Food Technology: Involvement in the development of new dairy products and improving processing methods.
- Quality Assurance: Ensuring that dairy products meet safety and quality standards.
- Marketing and Sales: Promoting dairy products both domestically and internationally, requiring an understanding of market trends.
Step 3
Give an account of iron and refer to: sources in the diet
Answer
Iron is a crucial mineral that plays a vital role in transporting oxygen in the blood as a key component of hemoglobin. There are two types of dietary iron: heme and non-heme iron. Heme iron is found in animal products such as:
- Red meat, poultry, and fish. This form of iron is more readily absorbed by the body.
Non-heme iron is found in plant-based foods, including:
- Legumes, nuts, seeds, dark leafy greens, and fortified cereals.
Step 4
Give an account of iron and refer to: biological functions
Answer
The biological functions of iron are essential for numerous physiological processes:
- Oxygen Transport: Iron is vital for hemoglobin, which carries oxygen from the lungs to tissues throughout the body.
- Energy Production: Iron is involved in cellular respiration and energy production in cells.
- Cognitive Function: Adequate iron levels are crucial for maintaining cognitive functions and concentration.
Step 5
Give an account of iron and refer to: recommended daily allowance (RDA) for adults
Answer
The recommended daily allowance for iron varies based on age and gender. For adult men, the RDA is approximately 8 mg, while for adult women, it is around 18 mg due to menstrual losses. Pregnant and lactating women have increased needs, with recommendations of 27 mg and 9-10 mg respectively.
Step 6
Identify and explain three factors which affect the absorption of iron in the body.
Answer
Several factors influence the absorption of iron in the body:
- Vitamin C: Enhances the absorption of non-heme iron by converting it into a more absorbable form. Food sources include citrus fruits, bell peppers, and tomatoes.
- Dietary Components: Certain substances, such as phytates found in grains and legumes, can inhibit iron absorption. Similarly, calcium and tannins in tea can also decrease absorption rates.
- Iron Status: An individual's iron levels can influence how much iron is absorbed; lower iron stores typically lead to increased absorption.
Step 7
Discuss the factors that may affect consumers’ decision making in relation to the purchase of meat and meat products.
Answer
Consumers' decisions regarding meat and meat product purchases can be influenced by multiple factors:
- Financial Considerations: Budget constraints can dictate purchasing decisions. Consumers may opt for less expensive cuts of meat or discounted products.
- Convenience: Ready-prepared meals or quick-cooking options are appealing to busy individuals, influencing their choices toward processed meats.
- Health Consciousness: Consumers are increasingly aware of health implications associated with meat consumption, impacting their decisions. Options that are leaner or labeled as organic may be prioritized.
- Ethical Concerns: Issues surrounding animal welfare and sustainable farming practices can impact consumer preferences, leading to choices that favor ethically sourced products.