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‘Saturated fat has a bad reputation in recent years, but it might not be entirely deserved - Leaving Cert Home Economics - Question 1 - 2016
Question 1
‘Saturated fat has a bad reputation in recent years, but it might not be entirely deserved. Foods such as milk that are high in SFA (saturated fatty acids) and high ... show full transcript
Worked Solution & Example Answer:‘Saturated fat has a bad reputation in recent years, but it might not be entirely deserved - Leaving Cert Home Economics - Question 1 - 2016
Step 1
a) State which of the pre-prepared meals you would recommend for a young person involved in sport.
Answer
I would recommend the Fisherman’s pie for a young person involved in sport. The reasons for this choice are as follows:
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Balanced Nutritional Profile: The Fisherman’s pie contains essential nutrients needed for energy and recovery, including carbohydrates from potatoes and protein from cod. The energy content of 392 kcal is suitable for sporting activities, promoting endurance.
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Healthy Fats: While it contains some fat (18.4 g), these fats can aid in energy provision without being excessively high in saturated fats compared to chicken curry with rice, which may help maintain healthier cholesterol levels necessary for young athletes.
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Rich in Micronutrients: The inclusion of dairy (cream and milk) and vegetables (peas) in the Fisherman’s pie provides essential vitamins and minerals that can support overall health and athletic performance, making it a holistic meal choice.
Step 2
b) Give an account of lipids (fats) under each of the following headings: classification.
Answer
Lipids (fats) can be classified into two main categories:
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Animal Lipids: These fats are typically saturated and can be found in foods like butter, cheese, and fatty meats. They are solid at room temperature.
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Plant Lipids: These tend to be unsaturated and include oils from plants such as olive oil, avocado oil, and nuts. They are usually liquid at room temperature.
Additionally, lipids can be classified into:
- Saturated: No double bonds between carbon atoms.
- Unsaturated: One or more double bonds, subdivided into monounsaturated (one double bond) and polyunsaturated (multiple double bonds).
Step 3
b) Give an account of lipids (fats) under each of the following headings: functions in the body.
Answer
Lipids serve essential functions in the body:
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Energy Storage: Lipids are stored as adipose tissue, providing energy when required. They can supply more than twice the energy per gram compared to carbohydrates.
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Insulation and Protection: They act as insulation against heat loss and protect delicate organs by cushioning them, maintaining overall health.
Step 4
b) Give an account of lipids (fats) under each of the following headings: dietary sources.
Answer
Common dietary sources of lipids include:
- Animal Products: Examples include meat, fish, eggs, and dairy products like cheese and butter.
- Plant-Based Sources: This includes oils (olive oil, coconut oil), nuts, seeds, and avocados.
- Processed Foods: Many packaged snacks and desserts contain trans fats and saturated fats, which should be consumed in moderation.
- Natural Oils: These sources include flaxseed oil, canola oil, and sunflower oil, which provide healthier fat options.
Step 5
c) Outline three ways an individual can reduce his/her intake of fat.
Answer
Individuals can reduce their intake of fat through the following methods:
- Substituting Ingredients: For instance, reduce use of butter or cheese in cooking by switching to lower fat alternatives or using herbs and spices for flavor.
- Cooking Methods: Opt for healthier cooking methods such as grilling, baking, or steaming while avoiding frying, which can add extra fats to meals.
- Reading Labels: Consumers should read nutritional labels to be aware of the fat content in pre-packaged foods, opting for low-fat or reduced-fat options.
Step 6
d) Discuss four ways consumers can be environmentally aware when shopping and buying food for family meals.
Answer
Consumers can demonstrate environmental awareness through the following practices:
- Local Sourcing: Prioritize purchasing food from local farms or markets to reduce carbon footprint associated with transportation.
- Seasonal Eating: Choose seasonal produce that is naturally abundant, which minimizes energy used in growing and harvesting out-of-season products.
- Minimizing Packaging: Opt for products with minimal packaging or those that use eco-friendly materials, reducing waste.
- Waste Reduction: Plan meals to minimize food waste, utilizing leftovers creatively in other dishes to ensure nothing goes to waste.