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‘The World Health Organisation recommends people to limit their daily consumption of sugars to less than 10% of total energy intake… The table below shows the nutritional information per 100g displayed on the packaging of three breakfast cereals - Leaving Cert Home Economics - Question 1 - 2009
Question 1
‘The World Health Organisation recommends people to limit their daily consumption of sugars to less than 10% of total energy intake… The table below shows the nutri... show full transcript
Worked Solution & Example Answer:‘The World Health Organisation recommends people to limit their daily consumption of sugars to less than 10% of total energy intake… The table below shows the nutritional information per 100g displayed on the packaging of three breakfast cereals - Leaving Cert Home Economics - Question 1 - 2009
Step 1
Using the information provided and bearing in mind current healthy eating guidelines, evaluate the nutritional value of the three breakfast cereals referred to in the table above.
Answer
To evaluate the nutritional value of the three breakfast cereals, we first need to analyze the carbohydrate and sugar content.
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Cornflakes contain 84g of carbohydrates, of which 8g are sugars. This amount of sugar is relatively high considering the WHO's guidelines. The low protein (7g) and fat (0.9g) content make them less nutritious overall. Also, the salt content (1.8g) is quite significant, which is important for those monitoring their sodium intake.
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Weetabix has a lower carbohydrate content at 68.4g, with only 4.4g from sugars, making it a better option for those trying to limit their sugar intake. It offers higher protein (11.5g), which is beneficial for muscle maintenance and satiety.
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Cheerios have 75.2g of carbohydrates, with a notable 21.6g coming from sugars, which is above the recommended limit. The protein content (8.1g) is average, and the fat content (1.3g) is still low but higher than the other options. The salt content is a moderate 1.2g.
In summary, Weetabix appears to provide a more balanced nutritional profile, lower in sugar and higher in protein, aligning better with healthy eating guidelines.
Step 2
Give an account of carbohydrates under each of the following headings: functions in the body.
Answer
Carbohydrates serve several essential functions in the body:
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Energy Source: Carbohydrates are the body's primary source of energy. They are converted into glucose, which fuels cellular processes, muscle movements, and brain functioning.
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Protein Sparing: When sufficient carbohydrates are consumed, the body uses them for energy instead of breaking down proteins for fuel, allowing proteins to be utilized for growth and repair.
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Digestive Health: Some carbohydrates, particularly fiber, aid in digestion by promoting regular bowel movements and preventing constipation.
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Storage: Excess carbohydrates are stored as glycogen in the liver and muscles for later use when quick energy is needed.
Step 3
Give an account of carbohydrates under each of the following headings: sources in the diet.
Answer
Carbohydrates are found in various foods:
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Sugars: Common sources include fruits (like apples and bananas), honey, milk, and processed foods such as candies and soft drinks.
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Starches: These are found in foods such as bread, pasta, rice, potatoes, and corn. Starches are complex carbohydrates that provide prolonged energy.
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Cellulose: Found in the skins of fruits and vegetables, wholegrain cereals, and legumes, cellulose contributes to dietary fiber, which is essential for digestive health.
Step 4
Give an account of carbohydrates under each of the following headings: properties.
Answer
Carbohydrates possess several key properties:
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Solubility: Many simple carbohydrates are soluble in water, which is why they can be easily digested and absorbed into the bloodstream.
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Sweetness: Simple sugars, such as glucose and fructose, are sweet-tasting, which makes them appealing in food products.
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Fermentability: Some carbohydrates can be fermented by yeast and bacteria, producing alcohol and CO2, which is essential in baking and brewing.
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Chemical Reactions: Carbohydrates can undergo various chemical reactions, such as caramelization and Maillard reaction, leading to changes in taste and color during cooking.
Step 5
List three culinary uses of sugar.
Answer
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Sweetener: Sugar is used to sweeten beverages and foods such as cakes, cookies, and sauces.
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Preservative: Sugar acts as a preservative in jams and jellies by inhibiting microbial growth due to its osmotic effect.
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Texture and Color: Sugar caramelizes when heated, adding flavor and color to dishes like crème brûlée or caramel sauce.
Step 6
Suggest two alternatives to the breakfast cereals listed that would be suitable for school-going children.
Answer
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Porridge: A nutritious breakfast option that provides complex carbohydrates and fiber, keeping children full throughout the morning.
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Whole-grain toast with eggs: A balanced alternative that combines carbohydrates with protein, helping to sustain energy levels during school hours.
Step 7
Describe four ways that the weekly household food bill can be reduced without affecting the nutritional value of family meals.
Answer
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Meal Planning: By planning meals in advance, families can avoid impulse purchases and reduce food waste. Focus on utilizing seasonal and local produce, which is typically more affordable and fresher.
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Bulk Buying: Purchasing non-perishable items like rice, pasta, and legumes in bulk can lead to significant savings, ensuring that nutritious staples are always on hand.
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Using Leftovers: Transforming leftovers into new meals not only reduces waste but also saves money, for example, using chicken from one meal to create a stir-fry or soup.
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Growing Your Own Vegetables: By cultivating a small vegetable garden, families can supplement their grocery costs with fresh produce, promoting both nutrition and sustainability.