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'Eggs are great value, easy to cook and a very versatile ingredient for both savoury and sweet dishes.' (www.bordbia.ie) (a) Describe (i) the nutritional and (ii) the dietetic value of eggs - Leaving Cert Home Economics - Question 3 - 2016
Question 3
'Eggs are great value, easy to cook and a very versatile ingredient for both savoury and sweet dishes.' (www.bordbia.ie) (a) Describe (i) the nutritional and (ii) t... show full transcript
Worked Solution & Example Answer:'Eggs are great value, easy to cook and a very versatile ingredient for both savoury and sweet dishes.' (www.bordbia.ie) (a) Describe (i) the nutritional and (ii) the dietetic value of eggs - Leaving Cert Home Economics - Question 3 - 2016
Step 1
Describe (i) the nutritional value of eggs.
Answer
The nutritional value of eggs is notably high due to their status as a High Biological Value (HBV) protein source. Each egg consists of approximately 100% biological value, with egg white containing albumin, ovalbumin, and globulin, while the yolk is rich in vitamins and minerals. The yolk includes important nutrients such as:
- Vitamins: Vitamin A, D, E, and K
- Minerals: Calcium, phosphorus, iron, and zinc
Additionally, eggs contain healthy fats but are relatively low in carbohydrates, with a typical egg having about 75% water content. It is important to note that eggs are fat-free and provide a wholesome source of protein, making them beneficial for various dietary patterns.
Step 2
Describe (ii) the dietetic value of eggs.
Answer
Eggs are extremely versatile and can be utilized in multiple culinary applications, both for sweet and savoury dishes. They are an important inclusion in diets because:
- Assist Growth and Repair: The HBV protein found in eggs supports muscle growth and repair, which is crucial for children and active individuals.
- Meal Versatility: Eggs can serve as a standalone meal, a protein source in baked goods, or as an ingredient in dishes like omelettes and quiches.
- Caloric Control: Eggs can be included in calorie-controlled diets, offering low-calorie options to those monitoring their energy intake. Their quick cooking time also offers a convenient way to prepare nutritious meals.
Step 3
Outline (i) the factors to be considered when storing eggs.
Answer
When storing eggs, it is important to consider several factors to maintain freshness and quality:
- Temperature: Eggs should be stored in the fridge at approximately 4°C (39°F) to slow down the growth of bacteria.
- Container: Store eggs in their original packaging to prevent odor absorption and to maintain moisture levels.
- Orientation: Keep eggs pointed end down to maintain the quality of the yolk and the membrane integrity.
- Duration: Eggs should be used within a reasonable timeframe, ideally within 2-4 weeks after purchase.
Step 4
Outline (ii) the effects of heat on eggs.
Answer
Heat significantly affects the properties of eggs in various ways:
- Coagulation: When exposed to heat, egg proteins coagulate, causing them to thicken and solidify, which is essential in cooking methods like boiling or frying.
- Color Change: Cooking can alter egg color; for example, overcooking may change the color and texture.
- Vitamin Loss: Excessive heat can lead to the loss of vitamins B and E, diminishing the nutritional value of the eggs.
- Bacterial Action: High temperatures may kill harmful bacteria, making eggs safer to eat; however, overheating can result in a rubbery texture and undesirable taste.
Step 5
Describe two items of consumer information found on an egg carton (box).
Answer
Two key pieces of consumer information typically found on an egg carton include:
- Producer Information: This includes the name and address of the producer or packer, allowing consumers to identify the source of their eggs.
- Quality Assurance Mark: This may include specific codes related to the production and quality standards of the eggs, such as the pack date or best before date, which helps consumers ensure they are purchasing fresh eggs.