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The National Dairy Council (NDC) plays a vital role in driving a sustainable dairy industry in Ireland and in educating consumers on the role of dairy in their lifestyles - Leaving Cert Home Economics - Question 1 - 2011
Question 1
The National Dairy Council (NDC) plays a vital role in driving a sustainable dairy industry in Ireland and in educating consumers on the role of dairy in their lifes... show full transcript
Worked Solution & Example Answer:The National Dairy Council (NDC) plays a vital role in driving a sustainable dairy industry in Ireland and in educating consumers on the role of dairy in their lifestyles - Leaving Cert Home Economics - Question 1 - 2011
Step 1
Using the information provided in the chart, comment and elaborate on consumer consumption of milk and dairy products in Ireland.
Answer
The chart illustrates the distribution of dairy product consumption in Ireland for the year 2009. Among the products listed, milk holds the highest percentage at 39%. This indicates a strong preference among consumers for milk, which is often attributed to its versatility in cooking and use as a beverage.
Yogurts are the second most consumed dairy product, accounting for 26% of the market. This suggests a growing trend towards convenience and health-focused options, as yogurts are often seen as nutritious and easy to incorporate into meals and snacks.
Cheese represents 18% of the consumption, reflecting its popularity in various culinary applications. The versatility of cheese adds to its consumer draw, while cream and fats make up the remaining 17%, highlighting the diversity in dairy consumption.
Overall, the data suggests that consumers in Ireland have a clear preference for milk and yogurt, with a solid inclination towards diverse dairy products, reflecting both traditional and modern dietary habits.
Step 2
Give an account of protein and refer to: - the structure of an amino acid - how a peptide bond is formed - properties.
Answer
Proteins are fundamental macromolecules made up of smaller units called amino acids. These amino acids are composed of a central carbon atom attached to an amino group (–NH₂), a carboxyl group (–COOH), a hydrogen atom, and a variable R chain that determines the specific amino acid.
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Structure of an Amino Acid: Each amino acid has a general structure where the variable 'R' group defines its characteristics, contributing to the protein's overall behavior and properties.
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Formation of a Peptide Bond: A peptide bond is formed through a dehydration synthesis reaction, where the carboxyl group of one amino acid reacts with the amino group of another. This reaction releases a molecule of water and creates a covalent bond between the two amino acids, linking them into a polypeptide chain.
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Properties: Proteins exhibit several properties including solubility, denaturation, and enzyme activity. They can be soluble in water depending on the nature of the amino acids present within the protein structure. Denaturation occurs when the protein structure is altered due to heat or chemical agents, affecting its functionality. Enzymes, which are proteins, act as biological catalysts, facilitating various metabolic processes.
Step 3
Describe one process used by manufacturers to prolong the shelf life of milk. In your answer refer to: - name of process - how the process is carried out - the effect of the process on the nutritive value of milk.
Answer
One common process used to prolong the shelf life of milk is pasteurisation.
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Name of Process: Pasteurisation.
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How the Process is Carried Out: This process typically involves heating the milk to temperatures ranging from 72°C to 75°C for approximately 15 to 25 seconds. This rapid heating kills harmful bacteria and pathogens present in the milk, while maintaining its quality.
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Effect on the Nutritive Value of Milk: Pasteurisation helps retain most of the nutritional value, including essential vitamins and minerals, though it may cause slight losses in heat-sensitive vitamins like Vitamin B2 and Vitamin C. Overall, it enhances safety without significantly compromising the milk's nutritive profile.
Step 4
Comment and elaborate on the growing popularity of foods produced by small businesses and home enterprises.
Answer
The growing popularity of foods produced by small businesses and home enterprises can be attributed to a variety of factors:
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Wide Range of Products: Small businesses are often known for offering unique products such as ice cream, cheeses, chutneys, breads, jams, and smoked fish that may not be available in conventional supermarkets.
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Cost and Quality: Many consumers opt for these products due to their perceived quality—often being fresher and made with local ingredients. The cost may also reflect a fair price for handcrafted, artisanal food that is made with care and authenticity.
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Sustainability and Local Support: Purchasing from local producers helps reduce carbon footprints and supports the local economy, appealing to environmentally conscious consumers. Eating locally produced foods fosters a sense of community and encourages sustainable agricultural practices.
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Consumer Trends: There is a growing trend towards healthy eating and an interest in knowing where food comes from and how it is made. Small businesses often provide transparency in their sourcing and production processes.
In summary, the rise in popularity of small food producers aligns with consumer desires for quality, sustainability, and a return to local sourcing amidst broader economic concerns.