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More than one in three Irish women do not get enough calcium - Leaving Cert Home Economics - Question 2 - 2006
Question 2
More than one in three Irish women do not get enough calcium. (a) State: (i) four possible ill-effects of a diet deficient in calcium; (ii) the recommended dietar... show full transcript
Worked Solution & Example Answer:More than one in three Irish women do not get enough calcium - Leaving Cert Home Economics - Question 2 - 2006
Step 1
State: four possible ill-effects of a diet deficient in calcium;
Answer
A diet deficient in calcium can lead to several ill-effects, including:
- Rickets and Osteomalacia: These conditions lead to weak or soft bones, increasing the risk of fractures.
- Osteoporosis: A decrease in bone density, making bones fragile and more susceptible to fractures.
- Tooth Decay: Insufficient calcium can lead to poor dental health, increasing the risk of cavities.
- Poor Blood Clotting: Calcium plays a crucial role in the blood clotting process; deficiency may lead to prolonged bleeding.
- Irregularity in Muscle Contractions: Calcium is essential for normal muscle function; a lack may cause muscle cramps or spasms.
Step 2
Step 3
Give details of the stages involved in the manufacture of yoghurt.
Answer
The manufacture of yoghurt involves several key stages:
- Homogenisation and Pasteurisation: Milk is first homogenised and pasteurised to ensure a smooth texture and eliminate harmful bacteria.
- Addition of Cultures: The culture Lactobacillus bulgaricus is added to the milk.
- Incubation: The mixture is incubated for 6-8 hours, allowing the bacteria to ferment the lactose into lactic acid.
- Coagulation: The milk proteins coagulate during this process, thickening the yoghurt.
- Flavoring and Packaging: Flavours, additives, and other ingredients can be mixed in before the final product is packaged.
Step 4
Outline the measures taken by the Dairy Industry to meet current trends in eating patterns and lifestyles of the Irish consumer.
Answer
To keep up with changing consumer preferences, the Dairy Industry has implemented several measures:
- Fortified Foods: Development of fortified products that add necessary vitamins and minerals, catering to health-conscious consumers.
- Functional Foods: Introduction of functional foods focused on health benefits, such as probiotics in yoghurt.
- Detailed Labelling: Improved information on packaging regarding health benefits and nutritional value.
- Convenience Options: Providing ready-to-eat options for lunches and snacks to cater to busy lifestyles.
- Sustainable Practices: Emphasizing eco-friendly practices in production to appeal to environmentally conscious consumers.