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The National Adult Nutritional Survey (2011) asked participants to rank in order of importance to them six factors which affect food choice - Leaving Cert Home Economics - Question 1 - 2012
Question 1
The National Adult Nutritional Survey (2011) asked participants to rank in order of importance to them six factors which affect food choice. The results are presente... show full transcript
Worked Solution & Example Answer:The National Adult Nutritional Survey (2011) asked participants to rank in order of importance to them six factors which affect food choice - Leaving Cert Home Economics - Question 1 - 2012
Step 1
Using the information presented in the chart above comment and elaborate on the six factors which affect a person's choice of food.
Answer
The six factors impacting food choice according to the National Adult Nutritional Survey (2011) are as follows:
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Taste (41%): Considered the most important factor, taste influences consumer preferences significantly. Food is often selected based on flavor profiles such as sweetness, saltiness, and overall palatability.
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Health & Nutrition (36%): Consumers increasingly consider nutritional value when choosing foods. This includes looking for nutrient-rich options that contribute positively to overall health and well-being.
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Cost (9%): Price sensitivity affects food choices. Many consumers prioritize affordable options, particularly in times of economic challenge.
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Convenience (7%): Busy lifestyles lead many to prefer foods that are quick to prepare or easy to consume. Ready-to-eat and pre-packaged options often appeal for their time-saving qualities.
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Weight Control (5%): Dieters or health-conscious consumers often choose foods based on their caloric content or fat levels, aiming for weight management.
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Mood (2%): Emotional states can spur cravings or preferences for certain foods, impacting selection based on comfort or familiarity.
In summary, taste remains the primary driver in food selection, while factors like health, cost, and convenience are also critical, demonstrating a blend of personal preference and necessity.
Step 2
Give an account of vitamin C under each of the following headings: main food sources
Answer
Vitamin C, also known as ascorbic acid, is essential for overall health. Key sources include:
- Fruits: Citrus fruits (like oranges and grapefruits), strawberries, and blackcurrants are among the highest in vitamin C content.
- Vegetables: Green peppers, spinach, Brussels sprouts, and broccoli also provide substantial amounts of vitamin C.
- Dairy: While not rich, milk and yogurt contain small quantities.
Step 3
Give an account of vitamin C under each of the following headings: biological functions
Answer
Vitamin C serves numerous biological functions, including:
- Collagen Production: Aids in the synthesis of collagen, which is vital for the structure of skin, blood vessels, and connective tissues.
- Antioxidant Properties: Protects cells from damage by neutralizing free radicals, thus supporting the immune system and helping to prevent chronic diseases.
Step 4
Give an account of vitamin C under each of the following headings: effect of deficiency
Answer
A deficiency in vitamin C can lead to:
- Scurvy: Characterized by symptoms such as fatigue, weight loss, and connective tissue bleeding due to impaired collagen formation. Individuals may experience painful swelling and bruising.
Step 5
Give an account of vitamin C under each of the following headings: role in mineral absorption
Answer
Vitamin C enhances the body’s ability to absorb iron from plant-based sources, converting it to a more readily absorbable form. This is particularly important for preventing iron-deficiency anemia, as it aids in the assimilation of iron into the bloodstream.
Step 6
Identify ways of retaining Vitamin C when (i) preparing and (ii) cooking foods that have a high Vitamin C content.
Answer
To retain vitamin C content, consider the following methods:
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(i) Preparing:
- Wash vegetables thoroughly rather than soaking them in water to avoid vitamin leaching.
- Use a sharp knife to minimize cutting time, and prepare right before consumption to reduce exposure to air.
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(ii) Cooking:
- Cook with water only if necessary, and use minimal amounts; steam instead of boiling to preserve nutrients.
- Avoid overcooking, as prolonged heat can destroy vitamin C.
Step 7
Explain the benefit to the consumer of each item: list of ingredients
Answer
The list of ingredients allows consumers to make informed choices regarding food safety and dietary restrictions. It helps individuals identify any allergens and understand the nutritional composition of the products they are consuming.
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