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‘Milk is a staple food in the diets of Irish children.’ (www.nationaldairycouncil.ie) The table below shows the nutritional content of whole milk and super milk fat-free per 100 mL - Leaving Cert Home Economics - Question 1 - 2022
Question 1
‘Milk is a staple food in the diets of Irish children.’ (www.nationaldairycouncil.ie) The table below shows the nutritional content of whole milk and super milk fat... show full transcript
Worked Solution & Example Answer:‘Milk is a staple food in the diets of Irish children.’ (www.nationaldairycouncil.ie) The table below shows the nutritional content of whole milk and super milk fat-free per 100 mL - Leaving Cert Home Economics - Question 1 - 2022
Step 1
Using the information presented in the table above, state which milk you would recommend for a teenager. Give four reasons for your choice.
Answer
I would recommend Whole Milk for a teenager. Here are four reasons for this choice:
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Higher Energy Content: Whole Milk contains 64 kcal per 100 mL compared to only 35 kcal in Super Milk Fat-free. This higher energy content is essential for teenagers who are growing and require more energy for physical activities.
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Nutritional Benefits: Whole Milk provides higher levels of essential nutrients, including protein (3.4 g compared to 3.3 g in fat-free), which is vital for muscle growth and repair, as well as carbohydrates (4.7 g compared to 5.0 g in fat-free) for energy.
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Calcium Content: Whole Milk contains 119 mg of calcium, supporting strong bone development, while Super Milk Fat-free has slightly more (160 mg), but the overall nutritional profile of Whole Milk may better support a balanced diet.
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Healthy Fats: The presence of healthy fats (3.5 g in Whole Milk) helps in the absorption of fat-soluble vitamins and can also support brain development, which is crucial during teenage years.
Step 2
Outline three interesting ways of including dairy products in a teenager's diet.
Answer
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Milkshakes and Smoothies: These can be made with milk and blended with fruits for a nutritious and appealing drink, providing essential vitamins and minerals.
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Cheese in Meals: Adding cheese to dishes like pasta, salads, or used in sandwiches, makes meals tastier and boosts their calcium content.
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Dairy Desserts: Incorporating yogurt or ice cream into snacks can serve as a treat while also contributing to the daily dairy intake.
Step 3
Give an account of calcium under each of the following headings: i. functions in the body.
Answer
Calcium plays several crucial functions in the body, including:
- Bone Health: It is essential for the development and maintenance of strong bones and teeth.
- Muscle Function: Calcium is necessary for muscle contractions and relaxation.
- Nerve Transmission: It aids in the transmission of nerve impulses, ensuring proper communication between the brain and the body.
Step 4
ii. dietary sources.
Answer
Dietary sources of calcium include:
- Dairy Products: Milk, yogurt, and cheese are rich sources of calcium.
- Leafy Greens: Vegetables like kale and spinach also provide this essential mineral.
- Fortified Foods: Foods such as fortified cereals and plant-based milk also contain added calcium.
Step 5
iii. effect of deficiency.
Answer
The effects of calcium deficiency can lead to several health issues, including:
- Osteoporosis: A condition characterized by weak and brittle bones.
- Muscle Spasms: Insufficient calcium can lead to involuntary contractions of muscles.
- Poor Dental Health: It may lead to dental issues due to weak enamel and bones.
Step 6
Discuss four factors to be considered when buying and storing dairy products in order to reduce food waste.
Answer
- Expiration Dates: Always check use-by dates and consume products before they expire to minimize waste.
- Storage Conditions: Ensure that dairy products are stored at appropriate temperatures; for example, keep milk refrigerated at 4°C to maintain freshness.
- Packaging: Opt for products in proper packaging that offers protection from air and light to prolong shelf life.
- Portion Buying: Purchase dairy products in quantities that will be used within the storage period to avoid spoilage and waste.