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Calorie menu labelling in restaurants can help combat obesity even where only modest changes occur in consumer behaviour - Leaving Cert Home Economics - Question 1 - 2018
Question 1
Calorie menu labelling in restaurants can help combat obesity even where only modest changes occur in consumer behaviour. **Sample Main Course Menu** Grilled Irish... show full transcript
Worked Solution & Example Answer:Calorie menu labelling in restaurants can help combat obesity even where only modest changes occur in consumer behaviour - Leaving Cert Home Economics - Question 1 - 2018
Step 1
With reference to the sample menu above, comment and elaborate on the suitability of the menu options for a person on a weight reducing diet. In your answer, suggest modifications to the dishes for a healthier menu.
Answer
The menu options provide a variety of calorie contents, which is essential for a weight-reducing diet. However, several dishes contain high calorie ingredients and preparation methods that may not be suitable for weight loss.
Suitability of Menu Options:
- Grilled Irish Salmon (387 calories): A relatively low-calorie option, rich in omega-3 fatty acids, beneficial for heart health.
- Chicken Tikka Masala (883 calories): High in calories due to the creamy sauce; recommended to use a yogurt-based marinade instead of cream.
- Beer Battered Fish & Chips (880 calories): Fried food is high in calories. Suggest baking or grilling the fish and serving it with a side of steamed vegetables.
- Chilli Con Carne (662 calories): While this can be nutritious, recommending a leaner cut of meat and reducing the oil used in preparation can help lower calories.
- Roast Vegetable Pasta (747 calories): This dish can be modified by using whole grain pasta and reducing the cheese quantity.
- Fish Pie (756 calories): Consider using a lighter sauce with low-fat milk and no cream, and adding more vegetables to increase fiber without adding too many calories.
Overall, increasing vegetable content, decreasing portion sizes, and substituting high-calorie ingredients can make the menu more suitable for weight loss.
Step 2
In relation to lipids, state the elemental composition and describe the chemical structure of a triglyceride.
Answer
A triglyceride, a primary form of fat in the body, is composed of three fatty acids attached to a glycerol molecule.
Elemental Composition:
- Carbon (C): 3 from glycerol, with additional carbon from each fatty acid.
- Hydrogen (H): Varies based on the number of hydrogen atoms on each fatty acid.
- Oxygen (O): Present in the glycerol and carbonyl groups of the fatty acids.
Chemical Structure:
- The structure consists of a glycerol backboneto which three fatty acids are attached via ester bonds. Each fatty acid typically has a carboxyl (-COOH) group at one end, where the esterification reaction occurs, releasing a molecule of water during bond formation. Triacylglycerols are often depicted as:
Step 3
Describe the structure and give one example of each of the following: - saturated fatty acids - monounsaturated fatty acids - polyunsaturated fatty acids.
Answer
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Saturated Fatty Acids:
Saturated fatty acids have no double bonds between carbon atoms; each carbon is 'saturated' with hydrogen atoms. Example: Stearic acid, which is found in animal fats. -
Monounsaturated Fatty Acids:
These fatty acids contain one double bond between carbon atoms. Example: Oleic acid, commonly found in olive oil. -
Polyunsaturated Fatty Acids:
These contain multiple double bonds between carbon atoms.
Example: Linoleic acid, which is found in many vegetable oils such as sunflower oil.
Step 4
Outline the significance of fatty acids in the diet.
Answer
Fatty acids play several vital roles in human health:
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Energy Source: Fatty acids are a primary source of energy, providing 9 calories per gram, which is more than twice the energy from carbohydrates or proteins.
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Cell Structure: They are integral components of cell membranes, contributing to the fluidity and functionality of cells.
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Essential Fatty Acids: Certain fatty acids, like omega-3 and omega-6, are essential, meaning that they must be obtained through diet as the body cannot synthesize them. They are crucial for brain function, inflammation control, and maintaining cardiovascular health.
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Transport of Vitamins: Fatty acids aid in the absorption of fat-soluble vitamins (A, D, E, and K), ensuring proper nutrient uptake.
Step 5
The aim of food labelling is to provide consumers with information which may influence their purchasing decisions. In addition to nutritional information, discuss the reasons why consumers consult food labels on pre-packaged food prior to purchase.
Answer
Food labels are essential for helping consumers make informed choices. Reasons for consulting them include:
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Nutritional Content: Consumers often assess calorie counts, macronutrient breakdown, and dietary requirements.
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Ingredient Transparency: Labels provide details on ingredients, helping consumers avoid allergens, additives, or artificial substances.
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Quality Assurance: Labels can indicate product freshness, ethical sourcing, and organic certification, impacting consumer trust.
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Portion Control: Serving sizes on labels assist consumers in managing their portion sizes, key for weight management.
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Health Trends: Many consumers seek specific health claims, such as 'low-fat,' 'gluten-free,' or 'heart-healthy,' which are commonly highlighted on labels.