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Agricultural Statistics Human Meat Consumption 2002 Using the information provided in the chart comment on consumer trends in meat consumption - Leaving Cert Home Economics - Question 1 - 2006
Question 1
Agricultural Statistics Human Meat Consumption 2002 Using the information provided in the chart comment on consumer trends in meat consumption. Suggest reasons for ... show full transcript
Worked Solution & Example Answer:Agricultural Statistics Human Meat Consumption 2002 Using the information provided in the chart comment on consumer trends in meat consumption - Leaving Cert Home Economics - Question 1 - 2006
Step 1
Using the information provided in the chart comment on consumer trends in meat consumption. Suggest reasons for such trends.
Answer
The chart illustrates the distribution of various types of meat consumed by humans in 2002. Pig meat is the most consumed, accounting for 41% of total consumption, making it a prominent choice. Poultry meat follows as the second most popular option, representing 33%. This preference could be influenced by factors such as affordability and the variety of dishes that can be prepared with these meats, including chicken and pork.
Beef and veal constitutes 19%, which may have been driven by a cultural preference or specific dietary norms in certain regions. The relatively lower consumption of sheep meat at 5% could be due to higher prices and less availability compared to other meats.
Finally, the 'Other meat' category, which accounts for just 2%, includes less common protein sources, indicating a limited consumer interest in these varieties.
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Step 5
Describe (i) the primary structure and (ii) the secondary structure of protein.
Answer
The primary structure of a protein refers to the unique sequence of amino acids linked together in a polypeptide chain. This sequence is critical as it determines the protein's ultimate shape and function.
The secondary structure involves the local folding and coiling of the polypeptide chain into structures such as alpha-helices and beta-pleated sheets. These formations are stabilized by hydrogen bonds between the backbone amine and carbonyl groups. Understanding these structures is vital for grasping how proteins function in biological systems.
Step 6
Identify and explain six key factors that a consumer should consider when purchasing protein foods to ensure economy and safety.
Answer
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Economy: Consumers should consider cheaper cuts of meat that offer similar nutritional value to more expensive options. For example, eggs and beans can serve as affordable protein alternatives.
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Quality: Look for meat sourced from reliable suppliers, ensuring that it meets safety standards to avoid health risks.
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Sourcing: Be aware of where the meat is sourced from. Local meats may have fresher quality compared to imported ones.
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Packaging: Choose well-packaged products that adequately preserve freshness and prevent contamination.
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Best Before Dates: Pay attention to expiration dates and opt for products that will last longer to avoid waste.
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Traceability: Opt for brands that provide transparency about their sourcing and handling practices to ensure food safety.