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‘Goodbye junk food, hello fruit and vegetables.’ (New Scientist 2007) The chart shows the number of portions of fruit and vegetables that are being eaten by parents and children in the home (%) - Leaving Cert Home Economics - Question 2 - 2011
Question 2
‘Goodbye junk food, hello fruit and vegetables.’ (New Scientist 2007) The chart shows the number of portions of fruit and vegetables that are being eaten by parents... show full transcript
Worked Solution & Example Answer:‘Goodbye junk food, hello fruit and vegetables.’ (New Scientist 2007) The chart shows the number of portions of fruit and vegetables that are being eaten by parents and children in the home (%) - Leaving Cert Home Economics - Question 2 - 2011
Step 1
Comment and elaborate on the consumption of fruit and vegetables as shown above.
Answer
The chart illustrates the consumption patterns of fruit and vegetables among children and parents in the home. Current healthy eating guidelines recommend consuming 5 portions of fruit and vegetables daily, yet the data shows that many families fall short of this recommendation.
From the chart, it is evident that a significant percentage of both parents and children consume at least one portion. However, consumption tends to decline at higher portions. For example, less than 15% of parents consume four portions, and this figure is even lower for children. This indicates a critical gap in dietary intake, as the majority of families are only achieving 2 to 3 portions.
These trends may suggest a preference for convenience foods or a lack of awareness about the importance of fruit and vegetables. Additionally, it can reflect lifestyle factors such as busy schedules, which may deter families from preparing healthy meals. Overall, this highlights the need for greater education and resources around healthy eating practices.
Step 2
Plan a menu (3 meals to include a packed lunch) for one day for a school-going child. Include fruit/vegetables in each meal.
Answer
| Meal | Components |
|---|---|
| Breakfast | |
| - Fruit juice (100% orange juice) | |
| - Cereal with sliced bananas | |
| - Yogurt | |
| - Beverage: Water | |
| Packed Lunch | |
| - Sandwich (whole grain bread) with | |
| chicken and lettuce | |
| - Apple slices | |
| - Carrot sticks | |
| - Beverage: Flavored water | |
| Dinner | |
| - Mixed vegetable soup | |
| - Spaghetti Bolognese with grated | |
| zucchini | |
| - Fresh salad (mixed leaf greens) | |
| - Beverage: Milk |
Step 3
Explain three guidelines that should be followed when preparing and cooking fruit and vegetables in order to retain maximum nutrients.
Answer
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Minimize Cooking Time: To preserve nutrients, it is essential to cook vegetables for the shortest time necessary. Steaming or microwaving are effective methods that help maintain nutritional content compared to boiling, which can cause nutrient loss in the water.
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Use the Skin: Many fruits and vegetables contain nutrients directly in or just beneath the skin. Whenever possible, leave the skin on to maximize fiber and vitamins intake. Thorough washing is crucial to remove pesticides and dirt.
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Avoid Cutting Until Ready to Cook: Cutting fruits and vegetables can expose them to air, leading to nutrient degradation. Whole vegetables can be cut just before cooking or eating to help preserve their vitamins and minerals.