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Over 85% of adults in Ireland enjoy eggs at least once a week, with 56% of men and 47% of women eating eggs two to three times per week - Leaving Cert Home Economics - Question 2 - 2015
Question 2
Over 85% of adults in Ireland enjoy eggs at least once a week, with 56% of men and 47% of women eating eggs two to three times per week. (Bord Bia, 2014) (a) Set ou... show full transcript
Worked Solution & Example Answer:Over 85% of adults in Ireland enjoy eggs at least once a week, with 56% of men and 47% of women eating eggs two to three times per week - Leaving Cert Home Economics - Question 2 - 2015
Step 1
nutritional significance
Answer
Eggs are a rich source of protein, providing approximately 13% of the daily intake required for growth and repair. They are also a source of lecithin, which aids digestion. Additionally, eggs contain vitamins such as Vitamin D (essential for bone health) and Vitamin A (important for vision). The presence of minerals like iron helps in the formation of hemoglobin, while antioxidants in eggs, such as Vitamin E, support overall health.
Step 2
contribution to the diet
Answer
Eggs serve as a versatile food that fits various diets and budget constraints. They are a significant source of high-quality protein and can be easily incorporated into different meals. For individuals with dietary restrictions, such as vegetarians, eggs can be a crucial protein source. Furthermore, they should be included in meals for vulnerable groups like children, the elderly, and those with special dietary needs, ensuring an adequate intake of carbohydrates, vitamins, and minerals.
Step 3
properties and related culinary uses
Answer
Eggs exhibit unique culinary properties due to their ability to coagulate. This process occurs when eggs are heated, causing the proteins to unfold and bond. Culinary uses include:
- Coagulation: Used in various dishes such as quiches and custards, where textures are essential.
- Emulsification: Eggs act as emulsifiers in sauces like mayonnaise and hollandaise, helping blend oil and water.
- Binding Agent: Used to hold ingredients together in dishes like meatballs and burgers.
- Aeration: When whisked, egg whites trap air, essential for soufflés and meringues.
Step 4
Explain how quality is assured in egg production in order to minimise food safety risks
Answer
To ensure quality in egg production, several protocols are followed. Ireland has established stringent standards for the production of eggs, including:
- Traceability: Each producer is required to maintain records that trace the egg from its source to the consumer, ensuring accountability.
- Hygienic Practices: Egg producers must adhere to sanitary conditions, preventing contamination during handling and packaging.
- Inspection: Eggs and production facilities are inspected independently to maintain compliance with Bord Bia Quality standards. This process helps identify and eliminate any potential risks to food safety.