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The table below illustrates the carbohydrate, protein and fat content of a range of ready-made meat dishes - Leaving Cert Home Economics - Question 1 - 2014
Question 1
The table below illustrates the carbohydrate, protein and fat content of a range of ready-made meat dishes. Dish Carbohydrate Protein Fat Beef Lasagne 11.8g 8.1g 8... show full transcript
Worked Solution & Example Answer:The table below illustrates the carbohydrate, protein and fat content of a range of ready-made meat dishes - Leaving Cert Home Economics - Question 1 - 2014
Step 1
a) Using the information presented in the table above, state which dish you would recommend for a family meal. Explain three reasons for your choice.
Answer
For a family meal, I recommend the Sweet & Sour Chicken & Rice.
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Nutritional Balance: This dish provides a good balance between carbohydrates, protein, and fat. At 20.0g of carbohydrates and 6.8g of protein, it ensures sufficient energy while contributing to growth and repair due to its protein content.
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Low-Fat Content: With only 0.4g of fat, this dish is lower in fat compared to others, such as the Cheese Burger and Beef Lasagne, making it a healthier option for families looking to manage fat intake, particularly saturated fats.
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Appeal to Families: Sweet & Sour Chicken & Rice is often more appealing to families, especially children, due to its familiar flavor profile. This makes it easier to encourage kids to eat a nutritious meal.
Step 2
b) Give an account of carbohydrates under each of the following headings: classification.
Answer
Carbohydrates can be classified into three main categories:
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Monosaccharides: These are simple sugars that consist of single sugar units. Examples include glucose and fructose.
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Disaccharides: Comprising two monosaccharide units, these sugars include sucrose (table sugar), lactose (milk sugar), and maltose.
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Polysaccharides: These complex carbohydrates contain multiple sugar units. Key examples are starch (found in grains and tubers) and cellulose (found in plant cell walls).
Step 3
b) Give an account of carbohydrates under each of the following headings: dietary sources.
Answer
Common dietary sources of carbohydrates include:
- Monosaccharides/Disaccharides: Sources consist of table sugar, biscuits, cakes, sweets, honey, jams, and fruit.
- Polysaccharides/Starch: Found in breakfast cereals, potatoes, rice, pasta, and root vegetables.
- Polysaccharides/Cellulose: Present in fruit and vegetables, providing dietary fiber.
Step 4
b) Give an account of carbohydrates under each of the following headings: functions in the body.
Answer
Carbohydrates play several essential functions in the body:
- Produce Energy: They are the body's primary source of energy, fueling cellular functions and physical activity.
- Maintain Digestive Health: Carbohydrates, particularly fiber, aid in digestion by promoting regular bowel movements and preventing constipation.
Step 5
b) Give an account of carbohydrates under each of the following headings: properties.
Answer
The properties of carbohydrates include:
- Solubility in Water: Many carbohydrates are soluble in water, which is crucial for digestion and absorption in the body.
- Flavor Enhancement: They contribute to the sweetness and overall flavor profile of food.
Step 6
c) Outline three ways an individual can ensure an adequate intake of fibre in his/her diet.
Answer
To ensure an adequate intake of fiber, individuals can:
- Increase Fruit and Vegetable Consumption: Aim to include more fruits and vegetables in meals, opting to eat the skins where possible.
- Choose Whole Grains: Substitute white bread and pasta with whole-grain varieties to increase fiber intake.
- Incorporate Legumes: Add beans, lentils, and peas to meals, which are excellent sources of fiber.
Step 7
d) Discuss how each of the following could influence the consumer when buying fresh fruit and vegetables: cost.
Answer
Cost affects consumer choices significantly:
- Fresh fruit and vegetables are often more budget-friendly when purchased in bulk during the season.
- The absence of packaging can lower costs, encouraging consumers to buy loose produce, which can also provide more choices and fresher options.
Step 8
d) Discuss how each of the following could influence the consumer when buying fresh fruit and vegetables: skills.
Answer
The skills of the cook influence purchasing decisions:
- A knowledgeable cook will select produce wisely, knowing how to minimize waste and choose items that can be prepared efficiently.
- Skills in food preparation can also impact the selection of fruits and vegetables, as familiarity with certain types will enable better usage.
Step 9
d) Discuss how each of the following could influence the consumer when buying fresh fruit and vegetables: time available for preparation.
Answer
Time availability can dictate the choice of fresh produce:
- Consumers with limited time may lean towards quick-cooking vegetables, such as carrots and broccoli, rather than those that require extensive preparation.
- Those with more time may opt for a greater variety, including items that need longer cooking times.
Step 10
d) Discuss how each of the following could influence the consumer when buying fresh fruit and vegetables: storage space.
Answer
Storage space can notably influence purchasing decisions:
- Limited storage may lead consumers to buy fewer items or choose produce that has a longer shelf life to prevent spoilage.
- Those with ample storage can afford to buy a larger variety, considering seasonal availability, which may encourage a more diverse diet.