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1. A recent survey found the main sources of carbohydrate in the Irish diet are as illustrated below - Leaving Cert Home Economics - Question 1 - 2005
Question 1
1. A recent survey found the main sources of carbohydrate in the Irish diet are as illustrated below. Main Sources of Carbohydrate in the Irish Diet (North-South F... show full transcript
Worked Solution & Example Answer:1. A recent survey found the main sources of carbohydrate in the Irish diet are as illustrated below - Leaving Cert Home Economics - Question 1 - 2005
Step 1
Using the information provided in the chart, and having regard to current healthy eating guidelines, suggest three ways that the food sources of carbohydrates in the diet should be adjusted. Give a reason for each suggestion.
Answer
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Reduce Confectionery: Confectionery items are high in sugars and low in nutritional value. Reducing these could help decrease overall sugar intake, leading to better health outcomes and reduced risk of related diseases.
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Increase Whole Grains: Breads should be whole grain as they are higher in fiber and nutrients. Whole grains are beneficial for digestive health and can help maintain a feeling of fullness longer.
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Increase Potatoes: Potatoes are rich in fiber and vitamins A, B, and C. Promoting their use can help provide essential nutrients, and their incorporation into meals can support a balanced diet.
Step 2
Describe the chemical structure of each of the following: (i) monosaccharides
Answer
Monosaccharides are the simplest form of carbohydrates, with the formula . They consist of a single sugar molecule, with examples including glucose, fructose, and galactose, which all have a six-carbon structure as shown below:
Step 3
Describe the chemical structure of each of the following: (ii) disaccharides
Answer
Disaccharides are formed when two monosaccharides join together with the loss of a water molecule (dehydration synthesis). The general formula is . Examples include:
This condensation reaction can be represented as follows:
Step 4
Describe the chemical structure of each of the following: (iii) polysaccharides.
Answer
Polysaccharides are complex carbohydrates made up of long chains of monosaccharide units linked together. They can be straight or branched. An example is starch, which is a polymer made of multiple glucose units, represented as:
where is a positive integer representing the number of glucose units.
Step 5
Name and explain three properties of carbohydrates that are useful in food preparation.
Answer
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Solubility: Many carbohydrates, particularly sugars, dissolve in water, making them useful for sweetening and flavoring various dishes.
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Gelatinisation: Starches can absorb water and swell when heated, which thickens liquids. This property is essential for sauces and gravies.
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Caramelisation: Sugars undergo caramelisation when heated, producing a range of flavors and color changes in foods, enhancing both taste and appearance.
Step 6
Evaluate the role of food labelling in assisting the consumer when selecting foods.
Answer
Food labeling provides essential information regarding ingredients, additives, nutritional values, and dietary restrictions. Proper labeling assists consumers in making informed choices by:
- Allowing them to understand the nutritional content of foods, helping them adhere to dietary guidelines.
- Offering guidance on allergens and potential health risks.
- Providing information on the origin and production ethics of the food, influencing consumer preferences and ethical consumption.