Photo AI
Mandatory fortification with folic acid of most breads on sale in Ireland is the policy recommendation by the National Committee on Folic Acid Food Fortification - Leaving Cert Home Economics - Question 1 - 2007
Question 1
Mandatory fortification with folic acid of most breads on sale in Ireland is the policy recommendation by the National Committee on Folic Acid Food Fortification. (P... show full transcript
Worked Solution & Example Answer:Mandatory fortification with folic acid of most breads on sale in Ireland is the policy recommendation by the National Committee on Folic Acid Food Fortification - Leaving Cert Home Economics - Question 1 - 2007
Step 1
Using the information provided in the table, evaluate and compare the contribution that each bread makes to the Irish diet.
Answer
White Bread
White bread has a high energy value of 251 kcal and contains low fat at 1.7g, making it suitable for those following low-fat guidelines. It provides a significant amount of carbohydrates (43.3g), which are essential for energy, but is lower in vitamins and minerals compared to other breads.
Wholemeal Bread
Wholemeal bread contains slightly fewer calories (241 kcal) but has a higher protein content of 9.6g and more fiber (6.0g), aiding in better digestion. However, it has a higher starch content (47.0g) that can contribute to higher energy intake.
Crispbread (Ryvita)
Crispbread, with the highest energy value (313 kcal), offers 8g of protein and a staggering starch content at 65.5g, which can be beneficial for extreme energy requirements but may not suit everyone due to its minimal vitamin content.
Flour Tortillas
Flour tortillas present a balance of macronutrients, with 8.6g protein and 52.9g of starch, while being the highest in fat (7g). They contain trace amounts of vitamins, but high sodium levels may pose health risks for some consumers.
Step 2
In relation to starch, explain each of the following: gelatination.
Answer
Gelatinization is the process where starch granules absorb moisture and swell when heated in the presence of water. As the temperature rises, the granules disrupt, allowing the starch molecules to intermingle with water, forming a gel-like consistency. This is essential in cooking as it thickens sauces and gives structure to various foods.
Step 3
In relation to starch, explain each of the following: dextrinisation.
Answer
Dextrinisation occurs when starches are subjected to dry heat, leading to the breakdown of starch molecules into shorter chains called dextrins. This results in a color change and develops a distinct flavor, often seen in toasted bread or baked goods.
Step 4
Step 5
Give an account of folic acid/folate and refer to: properties.
Answer
Folic acid is water-soluble and sensitive to heat and light. It can degrade when exposed to ultra-violet light and is stable in acidic conditions, making it essential to be mindful during food preparation to retain its nutritional value.
Step 6
Give an account of folic acid/folate and refer to: biological functions.
Answer
Folic acid serves several critical biological functions:
- It is essential for fetal development, helping to prevent neural tube defects in the unborn child.
- It aids in the production of healthy red blood cells, thus supporting the immune system.
Step 7
Give an account of folic acid/folate and refer to: recommended dietary allowance (RDA).
Answer
The RDA for folic acid varies by demographic:
- Children require about 200 µg per day.
- Teens and adults need approximately 300 µg daily.
- Pregnant and lactating women should aim for 400 to 500 µg per day to support both maternal and fetal health.
Step 8
Step 9
Outline the benefits of fortified foods to the consumer and to the food manufacturer.
Answer
Benefits to the consumer include improved nutritional intake, which addresses public health concerns such as deficiencies. For the food manufacturer, fortification can enhance product appeal, meeting market demands and maintaining competitive advantages.