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More than one in three Irish women do not get enough calcium - Leaving Cert Home Economics - Question 2 - 2006
Question 2
More than one in three Irish women do not get enough calcium. a) State: (i) four possible ill-effects of a diet deficient in calcium; (ii) the recommended die... show full transcript
Worked Solution & Example Answer:More than one in three Irish women do not get enough calcium - Leaving Cert Home Economics - Question 2 - 2006
Step 1
State: (i) four possible ill-effects of a diet deficient in calcium;
Answer
A diet deficient in calcium can lead to several health issues, including:
- Rickets and Osteomalacia: These conditions result in weakened bones in children and adults, respectively, leading to deformities and pain.
- Osteoporosis: This is a condition characterized by brittle and fragile bones, increasing the risk of fractures.
- Tooth Decay: Insufficient calcium can contribute to dental issues, weakening the enamel and leading to cavities.
- Poor Blood Clotting: Calcium plays a vital role in the blood coagulation process; deficiency can result in excessive bleeding and bruising.
- Irregularity in Muscle Contractions: Low calcium levels can affect muscle function, causing cramps and spasms.
Step 2
Step 3
Give details of the stages involved in the manufacture of yoghurt.
Answer
The stages involved in the manufacture of yoghurt include:
- Homogenization and Pasteurization: Milk is homogenized and pasteurized to eliminate harmful bacteria.
- Addition of Bacterial Culture: Lactobacillus bulgaricus is added to the milk. This culture ferments the lactose, producing lactic acid.
- Thickening: As the bacteria multiply, they change the texture of the milk, causing it to thicken and become creamy.
- Flavouring and Cooling: After reaching the desired consistency, flavours can be added, followed by cooling to stop further fermentation.
- Packaging: Finally, the yoghurt is packaged for distribution, ensuring it maintains its freshness and quality.
Step 4
Outline the measures taken by the Dairy Industry to meet current trends in the eating patterns and lifestyles of the Irish consumer.
Answer
To adapt to current eating patterns and lifestyles, the Dairy Industry has implemented several measures:
- Fortified Foods: Introducing fortified dairy products that include additional nutrients to cater to health-conscious consumers.
- Extended Shelf Life: Developing packaging technologies that extend the shelf life of dairy products, making them more convenient for consumers.
- Low Fat Options: Providing low-fat dairy alternatives to appeal to those seeking to reduce their fat intake.
- Detailed Labelling: Including comprehensive nutritional information on packaging, to assist consumers in making informed choices about their health.
- Snacks/Lunches: Creating individually packaged dairy snacks that are suitable for on-the-go consumption, thereby responding to busy lifestyles.