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1. Calorie menu labelling in restaurants can help combat obesity even when only modest changes occur in consumer behaviour - Leaving Cert Home Economics - Question 1 - 2018
Question 1
1. Calorie menu labelling in restaurants can help combat obesity even when only modest changes occur in consumer behaviour. ### Sample Main Course Menu - Grilled I... show full transcript
Worked Solution & Example Answer:1. Calorie menu labelling in restaurants can help combat obesity even when only modest changes occur in consumer behaviour - Leaving Cert Home Economics - Question 1 - 2018
Step 1
With reference to the sample menu above, comment and elaborate on the suitability of the menu options for a person on a weight reducing diet. In your answer, suggest modifications to the dishes for a healthier menu.
Answer
When analyzing the menu options, it's essential to consider factors such as nutritional value, portion sizes, and ingredient choices that contribute to a balanced diet conducive to weight loss.
Suitability of Menu Options:
- Grilled Irish Salmon: This dish is relatively healthy due to its omega-3 fatty acids. However, offering a lighter sauce and substituting baby potatoes with a side of steamed vegetables could enhance its health value.
- Chicken Tikka Masala: While this dish is delicious, it is high in calories. Opting for skinless chicken, a lighter sauce, and brown rice instead of white could create a healthier alternative.
- Beer Battered Fish & Chips: This option should be modified due to high calorie and fat content. Baking or grilling the fish and serving it with a side salad instead of chips can be healthier.
- Chilli Con Carne: This dish is hearty and can be nutritious; using lean beef and lowering added fats can contribute to its healthiness.
- Roast Vegetable Pasta: A nutritious choice, but its healthiness can be improved by using whole grain pasta and minimizing cheese.
- Fish Pie: This dish can be slimming by reducing the cream and preparing it with a lighter sauce.
Suggestions for Healthier Options:
- Change the naan bread to whole grain or increase fiber content.
- Replace saturated fats with unsaturated sources in dishes (e.g., avocado instead of butter).
- Omit creamy sauces, especially in the Fish Pie, and consider using low-fat alternatives.
Step 2
In relation to lipids, state the elemental composition and describe the chemical structure of a triglyceride.
Answer
The elemental composition of a triglyceride consists of three main elements:
- Carbon (C)
- Hydrogen (H)
- Oxygen (O)
Chemical Structure: A triglyceride is composed of three fatty acid molecules esterified to a glycerol backbone. Glycerol serves as the central molecule with three hydroxyl (-OH) groups, and each fatty acid chains connects to one of these hydroxyl groups. This results in the following chemical structure:
This structure can be illustrated as follows:
- Each fatty acid is a long hydrocarbon chain terminated by a carboxylic acid group. The type of fatty acids (saturated or unsaturated) considerably affects the properties of the triglyceride.
Step 3
Describe the structure and give one example of each of the following: saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids.
Answer
Saturated Fatty Acids:
- Structure: Saturated fatty acids contain no double bonds between the carbon atoms, meaning they are fully saturated with hydrogen atoms.
- Example: Stearic acid (C18H36O2).
Monounsaturated Fatty Acids:
- Structure: These fatty acids contain one double bond between carbon atoms. The hydrogen saturation is reduced due to this double bond.
- Example: Oleic acid (C18H34O2).
Polyunsaturated Fatty Acids:
- Structure: Polyunsaturated fatty acids contain more than one double bond between carbon atoms, contributing to lower melting points and fluidity.
- Example: Linoleic acid (C18H32O2).
Step 4
Outline the significance of fatty acids in the diet.
Answer
Fatty acids play several critical roles in the diet:
- Energy Source: Fatty acids provide a dense source of energy, with each gram offering approximately 9 calories.
- Essential Fatty Acids: Certain fatty acids, like omega-3 and omega-6, must be obtained through diet as the body cannot synthesize them. They are vital for cardiovascular health and brain function.
- Absorption of Vitamins: Fatty acids facilitate the absorption of fat-soluble vitamins (A, D, E, K), which are crucial for various bodily functions.
- Cell Membrane Structure: They are fundamental components of phospholipids that form cell membranes, contributing to membrane fluidity and functionality.
- Hormone Production: Fatty acids are precursors to bioactive lipids that regulate physiological processes, including inflammation and blood pressure.
Step 5
The aim of food labelling is to provide consumers with information which may influence their purchasing decisions. In addition to nutritional information, discuss the reasons why consumers consult food labels on pre-packaged food prior to purchase.
Answer
Consumers consult food labels for various reasons that extend beyond just nutritional information:
- Ingredient Transparency: Labels provide details on the ingredients used in the product, helping consumers avoid allergens and unwanted additives.
- Dietary Preferences: Individuals often follow specific diets (e.g., vegan, gluten-free) that necessitate checking labels to ensure compatibility.
- Portion Sizes: Labels provide serving size information, which helps consumers manage portion control effectively.
- Expiration Dates: Consumers look for freshness indicators, including expiration or use-by dates, to determine product safety and quality.
- Price Comparison: Labels often include price per unit information, allowing consumers to make cost-effective choices.
- Brand Reputation: Consumers may choose products from brands known for ethical practices, organic farming, or non-GMO labeling, guiding purchase decisions.
Overall, food labels contribute significantly to informed consumer choices, shaping healthier lifestyles.