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Fish has long been recognised as one of nature's best foods and with its rich supply of nutrients it is one of the few foods that can truly be called a superfood - Leaving Cert Home Economics - Question 2 - 2016
Question 2
Fish has long been recognised as one of nature's best foods and with its rich supply of nutrients it is one of the few foods that can truly be called a superfood. (... show full transcript
Worked Solution & Example Answer:Fish has long been recognised as one of nature's best foods and with its rich supply of nutrients it is one of the few foods that can truly be called a superfood - Leaving Cert Home Economics - Question 2 - 2016
Step 1
Discuss the nutritive value and the contribution of fresh fish / fish products to the diet.
Answer
Fresh fish and fish products are highly nutritious and provide a variety of essential nutrients. They are an excellent source of:
- Protein: Fish is a high-quality protein source, essential for building and repairing body tissues.
- Healthy Fats: Oily fish such as salmon and mackerel provide omega-3 fatty acids (EPA and DHA), which support heart health and reduce inflammation.
- Vitamins and Minerals: Fish is rich in vitamins, particularly B vitamins (such as B12), vitamin D, iodine, and several trace minerals like selenium and zinc, which are important for various metabolic processes.
- Low Carbohydrate Content: Fish is low in carbohydrates, making it suitable for low-carb diets.
In addition to these nutrients, regular consumption of fish is linked to several health benefits, including reduced risk of heart disease and improved brain health.
Step 2
Outline the main causes of fish spoilage.
Answer
Fish spoilage occurs rapidly after harvesting due to several factors:
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Oxidative Rancidity: Fish fats can oxidize when exposed to oxygen, causing off-flavors and unpleasant tastes. This is particularly common in oily fish.
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Bacterial Action: Bacteria thrive on fish, especially when glycogen is present. They can break down sugars and produce spoilage compounds, leading to a rapid increase in spoilage.
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Enzymatic Activity: Enzymes naturally present in fish can cause deterioration even at low temperatures, further accelerating spoilage.
Step 3
Give an account of vitamin D and refer to: • type / form • properties • effects of deficiency.
Answer
Vitamin D is a fat-soluble vitamin important for maintaining calcium and phosphate balance in the body.
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Type / Form: Vitamin D comes in two forms:
- D2 (ergocalciferol): Found in fungi and yeast.
- D3 (cholecalciferol): Sourced from animal products and synthesized in the skin upon UV exposure.
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Properties: Vitamin D is crucial for bone health as it promotes the absorption of calcium in the gut, contributing to the mineralization of bones. Additionally, it plays a role in immune function and has been linked to mental health.
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Effects of Deficiency: A deficiency in vitamin D can lead to several health issues, including osteomalacia (softening of bones in adults), rickets (in children), increased risk of bone fractures due to osteoporosis, and potentially negative impacts on immune health.