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1. (a) Give the nutritional composition of red meat - Junior Cycle Home Economics - Question 1 - 2009
Question 1
1. (a) Give the nutritional composition of red meat. (b) Outline the importance of including red meat in the diet of teenagers. (c) What guidelines should be follo... show full transcript
Worked Solution & Example Answer:1. (a) Give the nutritional composition of red meat - Junior Cycle Home Economics - Question 1 - 2009
Step 1
Give the nutritional composition of red meat.
Answer
Red meat provides a variety of essential nutrients. Here is a breakdown of its nutritional composition:
- Protein: 12% - 20%, High Biological Value (HBV)
- Fat: 5% - 25%, saturated fats present in smaller quantities
- Carbohydrates: Typically served with starchy foods (CHO)
- Vitamins: Mainly water-soluble vitamins
- Minerals: Includes Iron, Phosphorus
- Water: 55% - 70%
Each nutrient plays a significant role in bodily functions, with proteins serving as building blocks for tissues, fats providing energy, and vitamins and minerals aiding various biochemical processes.
Step 2
Outline the importance of including red meat in the diet of teenagers.
Answer
Including red meat in a teenager's diet is vital for several reasons:
- Source of HBV Protein: Essential for growth and development during teenage years.
- Source of Saturated Fat: Necessary for energy, especially for active adolescents.
- Iron Source: Important for healthy blood production, particularly critical for females during menstruation.
- B Vitamins: Contributes to energy levels, supporting active lifestyles.
These factors make red meat a valuable addition to the diet of teenagers, addressing their nutritional needs.
Step 3
What guidelines should be followed when (i) buying (ii) storing and (iii) cooking minced meat?
Answer
(i) Buying: Purchase meat from a clean and hygienic shop. Ensure it appears moist, has a good color, and is of high quality with low fat content.
(ii) Storing: Use minced meat within 2 days of purchase. Remove packaging and place the meat in the fridge or freezer to maintain freshness.
(iii) Cooking: Always cook minced meat thoroughly to ensure safety, eliminating any harmful bacteria.
Step 4
Outline the causes of toughness in meat.
Answer
The toughness of meat can be attributed to various factors:
- Age of the Animal: Older animals tend to have tougher meat due to increased connective tissue.
- Activity Level: Muscles that are used more frequently generally result in tougher cuts of meat.
- Incorrect Cooking Methods: Cooking meat at high temperatures or for extended periods can lead to toughness, as proteins contract excessively.
Step 5
List and explain three methods of tenderising red meat.
Answer
Three effective methods for tenderising red meat include:
- Hanging: Allowing meat to hang for a period of time can promote enzymatic activity that breaks down proteins, resulting in more tender meat.
- Mincing: Grinding meat breaks down fibers, making it softer to chew.
- Using Chemical Tenderisers: Marinades that contain enzymes (such as papain) help break down protein fibers, making meat more tender.
Step 6
Step 7
What are the advantages of using meat substitutes?
Answer
The advantages of using meat substitutes include:
- Suitable for Vegetarians: Provides a protein source without animal products.
- Less Expensive: Often more affordable than meat, helping to reduce food costs.
- Contains No Saturated Fat: Healthier option, reducing the risk of heart disease associated with high saturated fat intake.