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

Carbohydrates can be classified into three primary categories:

1. Monosaccharides: These are the simplest forms of carbohydrates, such as glucose and fructose, which are easily absorbed by the body.
2. Disaccharides: Formed from two monosaccharides, examples include sucrose (table sugar) and lactose (milk sugar).
3. Polysaccharides: These are complex carbohydrates, which are long chains of monosaccharide units, including starch (found in grains and potatoes) and cellulose (found in fruits and vegetables).

Dietary sources of carbohydrates include:

1. Monosaccharides/Disaccharides: Found in fruits (e.g., honey, jams), table sugar, and milk products.
2. Starch: Present in cereals (such as rice and oats), potatoes, pasta, and bread.
3. Cellulose: Found in plant-based foods such as fruits, vegetables, and whole grains.

The functions of carbohydrates in the body are:

1. Energy Production: Carbohydrates serve as the body's primary source of energy, facilitating daily functions and physical activities.
2. Digestive Health: The body breaks down carbohydrates into glucose, which is stored as glycogen in the liver and muscles, aiding in energy release during physical exertion.

Key properties of carbohydrates include:

1. Solubility: Many carbohydrates, like sugars, are soluble in water, making them easily digestible.
2. Flavor Contribution: Sugars add sweetness to foods and influence taste.
3. Maillard Reaction: This is a significant reaction that occurs during cooking, contributing to flavor development in baked goods and roasted foods.

To ensure an adequate intake of fiber, individuals can:

1. Increase Fruit and Vegetable Consumption: Aim to eat whole fruits and vegetables, including skins which contain beneficial fiber.
2. Choose Whole Grains: Substituting white bread and pasta with whole grain options can significantly increase fiber intake.
3. Incorporate Legumes: Adding lentils, beans, and seeds into meals can effectively boost the fiber content in the diet.

Cost plays a crucial role in consumer decisions when purchasing fresh fruit and vegetables.

1. Budget Constraints: Consumers with limited budgets may opt for less expensive options or lower-quality produce.
2. Seasonal Price Variation: Prices of fruits and vegetables can vary significantly according to seasons, affecting purchasing decisions based on availability during peak times.
3. Bulk Buying: Buying in bulk may increase initial costs but can provide savings in the long run and reduce per-unit prices.

The skills of the cook can influence what fruits and vegetables are selected.

1. Knowledge of Preparation: A skilled cook may be able to make better use of fresh produce, incorporating more variety and reducing waste.
2. Cooking Techniques: Familiarity with various cooking methods enables the preparation of diverse dishes, encouraging more vegetable consumption.
3. Minimizing Waste: Skills in storing and preserving produce can help extend the life of fruits and vegetables, ultimately affecting purchase decisions.

Time available for preparation can significantly impact purchasing choices.

1. Quick Preparations: Consumers with limited time may prefer pre-prepared or ready-to-eat items, opting out of buying raw produce.
2. Meal Planning: A busy schedule may lead individuals to select simpler recipes, influencing their choices toward quicker-cooking vegetables.
3. Batch Cooking: Consumers with time for preparation may buy larger quantities to batch-cook, encouraging the purchase of seasonal produce for economic use.

Storage space can greatly affect consumer choices regarding fresh fruit and vegetables.

1. Refrigeration Needs: If storage space is limited, consumers may avoid bulk buying fresh items that require refrigeration, leading them to select smaller quantities.
2. Proper Storage Temperature: Knowledge of proper storage techniques can influence the types of fresh produce purchased, favoring items that can be stored longer without spoilage.
3. Space for Preparation: Adequate space for washing and preparing fruits and vegetables can motivate consumers to buy and prepare them more frequently.