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Estimates of the distribution of Irish agri-food and drink exports in 2008 by sector are shown below - Leaving Cert Home Economics - Question 1 - 2010
Question 1
Estimates of the distribution of Irish agri-food and drink exports in 2008 by sector are shown below. Breakdown of Irish food and drink exports, 2008 (%) Source: B... show full transcript
Worked Solution & Example Answer:Estimates of the distribution of Irish agri-food and drink exports in 2008 by sector are shown below - Leaving Cert Home Economics - Question 1 - 2010
Step 1
Comment and elaborate on the distribution (%) of Irish food and drink exports as shown above. In your answer refer to four sectors.
Answer
The pie chart presents a breakdown of Irish food and drink exports in 2008, highlighting the proportionate contributions of various sectors.
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Dairy Products (29%): This sector is the largest contributor to exports, reflecting Ireland's strong dairy industry. Products such as butter, cheese, and cream have significant global demand due to their high quality.
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Beef (21%): Ireland is renowned for its beef production, which ranks high in international markets. The reputation for grass-fed cattle contributes to its appeal.
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Beverages (15%): This includes both alcoholic and non-alcoholic drinks. Ireland's beer and whiskey production is particularly noteworthy, with these products having a strong international presence.
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Prepared Foods (18%): This sector encompasses various ready-to-eat products, indicating a growing trend towards convenience food among consumers.
Each sector's performance showcases the diverse strengths of the Irish agri-food industry and highlights its export-oriented nature.
Step 2
Give details of career opportunities available within one of the sectors named.
Answer
Focusing on the Dairy Products sector, there are various career paths available:
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Dairy Farmer: Involves the management of dairy herds and farm operations.
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Food Scientist/Technologist: Works in product development, ensuring quality and safety in dairy products.
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Marketing Specialist: Responsible for promoting dairy products in both domestic and international markets.
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Quality Assurance Manager: Ensures compliance with food safety regulations and quality standards.
Step 3
Give an account of iron and refer to: sources in the diet, biological functions, recommended daily allowance (RDA) for adults.
Answer
Iron is a vital micronutrient essential for various bodily functions. Its intake can be categorized as follows:
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Sources in the Diet:
- Red meat (beef, lamb)
- Poultry (chicken, turkey)
- Fish (tuna, sardines)
- Plant sources (beans, lentils, spinach, fortified cereals)
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Biological Functions:
- Iron is integral to hemoglobin, which carries oxygen in the blood
- Supports energy production and metabolism
- Essential for immune function and cognitive development.
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Recommended Daily Allowance (RDA):
- Adults aged 19-50 require about 14 mg of iron per day, while women in this age group need slightly more due to menstrual losses.
Step 4
Identify and explain three factors which affect the absorption of iron in the body.
Answer
Three significant factors that influence iron absorption include:
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Vitamin C Intake: Ascorbic acid enhances the absorption of non-heme iron (plant-based sources) by converting it into a more absorbable form.
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Phytates and Tannins: Compounds found in some plant foods can inhibit iron absorption. For instance, phytates in grains can bind iron, making it less available for absorption.
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Dietary Composition: Meals high in calcium can inhibit iron absorption, as calcium competes with iron for absorption pathways in the intestines.
Step 5
Discuss the factors that may affect consumers’ decision making in relation to the purchase of meat and meat products.
Answer
Several factors influence consumer decisions regarding meat purchases:
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Financial Considerations: Cost plays a significant role; consumers often compare prices with other protein sources.
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Health Concerns: Awareness of health impacts related to red meat consumption can sway choices towards leaner options or alternative proteins.
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Quality Assurance: The reputation of brands and assurance schemes for meat safety and quality can build consumer trust.
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Convenience: Ready-to-cook or pre-prepared meat products appeal to time-constrained consumers.
These factors, among others, reflect the complexities of consumer behavior in the meat sector.