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The following is a label found on a ready-to-cook Vegetarian Lasagne - Junior Cycle Home Economics - Question 1 - 2018
Question 1
The following is a label found on a ready-to-cook Vegetarian Lasagne. Nutritional information per 100 g cook-chill product Energy 109kcal Fat 5.2 g of whi... show full transcript
Worked Solution & Example Answer:The following is a label found on a ready-to-cook Vegetarian Lasagne - Junior Cycle Home Economics - Question 1 - 2018
Step 1
Using the nutritional information given on the label, evaluate the nutritional value of the ready-to-cook Vegetarian Lasagne.
Answer
To evaluate the nutritional value of the ready-to-cook Vegetarian Lasagne, we analyze the key nutritional components provided on the label:
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Energy: The lasagne contains 109 kcal per 100 g, which is a moderate energy value suitable for a meal component.
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Fat: At 5.2 g of fat per 100 g, this is relatively low, but 2.8 g of which is saturated fat. It's important to monitor saturated fat intake for heart health.
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Protein: With 3.8 g of protein, it offers a decent source which is necessary for muscle maintenance and repair.
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Salt: The lasagne has 0.5 g of salt, which is acceptable; however, keeping salt intake within recommended levels is important.
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Carbohydrates: 11.2 g of carbohydrates indicate it is a source of energy, with 4.1 g being sugars which is moderate.
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Fibre: The inclusion of 1.1 g of fibre can aid digestion and should be encouraged in a balanced diet.
Overall, the lasagne appears to be a balanced meal option with moderate energy and low fat, while providing fiber and protein.
Step 2
Step 3
Outline the advantages and the disadvantages of using convenience foods.
Answer
Advantages:
- Convenience and time-saving: Ready-to-eat meals reduce cooking time significantly, making it easier for busy individuals.
- Variety of options: Convenience foods often include a wide range of products that can cater to diverse tastes.
Disadvantages:
- Potentially higher in preservatives and additives: Many convenience foods may contain artificial ingredients, which could have long-term health implications.
- Nutritional quality: These foods may lack essential nutrients compared to freshly prepared meals.
Step 4
What guidelines should be followed when: (i) buying (ii) storing and (iii) cooking cook-chill products to prevent food poisoning?
Answer
(i) Buying:
- Always check the expiration date and ensure packaging is intact.
- Buy refrigerated or frozen products last when shopping to minimize time at room temperature.
(ii) Storing:
- Store promptly in the refrigerator at a temperature of 2°C - 4°C.
- Ensure that the product is stored in a clean and undamaged environment.
(iii) Cooking:
- Follow cooking instructions carefully, including recommended temperatures and times to ensure proper cooking.
- Always reheat thoroughly to a temperature of at least 75°C to eliminate any harmful bacteria.
Step 5
Explain the terms: (i) vegan and (ii) standing time.
Answer
(i) Vegan:
A vegan diet excludes all animal products, including meat, dairy, eggs, and any ingredients derived from animals. This dietary choice is often adopted for ethical, environmental, or health reasons.
(ii) Standing time:
Standing time refers to allowing cooked food to sit for a certain period after cooking, which helps in even heat distribution and ensures food safety by completing the cooking process.