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The National Dairy Council (NDC) plays a vital role in driving a sustainable dairy industry in Ireland and in educating consumers on the role of dairy in their lifestyles - Leaving Cert Home Economics - Question 1 - 2011
Question 1
The National Dairy Council (NDC) plays a vital role in driving a sustainable dairy industry in Ireland and in educating consumers on the role of dairy in their lifes... show full transcript
Worked Solution & Example Answer:The National Dairy Council (NDC) plays a vital role in driving a sustainable dairy industry in Ireland and in educating consumers on the role of dairy in their lifestyles - Leaving Cert Home Economics - Question 1 - 2011
Step 1
Using the information provided in the chart, comment and elaborate on consumer consumption of milk and dairy products in Ireland.
Answer
In 2009, milk was the most consumed dairy product in Ireland, accounting for 39% of the retail market. This indicates a strong preference among consumers for liquid milk, likely due to its versatility in cooking and as a base for other dairy products. Yogurts followed at 26%, showcasing a trend towards convenience and health-oriented options, with many consumers viewing yogurt as a nutritious snack or dessert.
Cheese, at 18%, reflects the growing popularity of varied cheese types, while cream and fats, comprising 17%, suggest a niche interest in higher-fat dairy options despite health trends leaning towards lower-fat products. The data illustrates not only the traditional preferences for dairy but also a gradual shift towards more diverse and health-focused dairy choices.
Step 2
Give an account of protein and refer to: the structure of an amino acid how a peptide bond is formed properties.
Answer
Proteins are fundamental macromolecules composed of amino acids, which are the building blocks of proteins. Each amino acid has a basic structure consisting of three parts:
- A central carbon atom bonded to a hydrogen atom.
- An amino group (-NH₂).
- A carboxyl group (-COOH) along with a unique side chain (R group) that defines the specific character of each amino acid.
A peptide bond forms when the amino group of one amino acid reacts with the carboxyl group of another, releasing a molecule of water (condensation reaction). This bond is fundamentally important as it links amino acids together, forming polypeptide chains. The properties of proteins, such as their shape and function, depend significantly on the sequence of amino acids and the interactions among them, including hydrogen bonds, ionic interactions, and van der Waals forces, which contribute to the protein's overall structure.
Step 3
Describe one process used by manufacturers to prolong the shelf life of milk. In your answer refer to: name of process how the process is carried out the effect of the process on the nutritive value of milk.
Answer
One common process used to prolong the shelf life of milk is pasteurization. This process involves heating milk to a specific temperature (around 72°C for 15-20 seconds) to kill harmful bacteria and pathogens while preserving essential nutrients. The milk is then rapidly cooled and packaged for distribution.
Pasteurization has a significant impact on the nutritive value of milk, as it can reduce the loss of vitamins and minerals while ensuring safety for consumption. However, it may cause slight reductions in some heat-sensitive vitamins, such as vitamin B, but overall, it extends the shelf life significantly, making milk safer and more widely available.
Step 4
Comment and elaborate on the growing popularity of foods produced by small businesses and home enterprises.
Answer
The trend of supporting local food production has surged in recent years, with many consumers seeking out products from small businesses and home enterprises. This shift is attributed to factors such as a growing awareness of food quality, sustainability, and a desire for unique flavors not typically found in mass-produced items.
Small-scale food producers, such as artisan cheese makers or local bakeries, often emphasize the use of fresh, locally sourced ingredients, enhancing the appeal to consumers concerned about health and environmental impacts. Furthermore, these businesses offer products that reflect local culture and traditions, drawing in customers who value authenticity.
Additionally, the rise of farmers' markets and community-supported agriculture (CSA) programs has made it easier for small producers to reach consumers. These platforms foster relationships between farmers and customers, encouraging a sense of community and support for local economies. As a result, foods from small businesses are not only gaining popularity but are also becoming integral to contemporary food culture.