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“Mandatory fortification with folic acid of most breads on sale in Ireland is the policy recommendation by the National Committee on Folic Acid Food Fortification.” (Press release 2006) - Leaving Cert Home Economics - Question 1 - 2007
Question 1
“Mandatory fortification with folic acid of most breads on sale in Ireland is the policy recommendation by the National Committee on Folic Acid Food Fortification.” ... show full transcript
Worked Solution & Example Answer:“Mandatory fortification with folic acid of most breads on sale in Ireland is the policy recommendation by the National Committee on Folic Acid Food Fortification.” (Press release 2006) - Leaving Cert Home Economics - Question 1 - 2007
Step 1
Using the information provided in the table, evaluate and compare the contribution that each bread makes to the Irish diet.
Answer
White Bread
- Energy: 251 kcal, which is a high energy value.
- Protein: 8g, essential for growth and repair, providing a good contribution to the diet.
- Fat: Low at 1.7g, suitable for low-fat diets, but low in nutrients.
- Starch: 43.3g, providing significant carbohydrates essential for energy.
- Fibre: Moderate at 3.6g but can be improved.
- Vitamins and Minerals: Contains some vitamins (2.8mg) but limited calcium (100mg).
Wholemeal Bread
- Energy: Slightly lower energy content at 241 kcal but still substantial.
- Protein: Highest at 9.6g, contributing significantly to dietary needs.
- Fat: Moderate at 3.1g, providing essential fatty acids.
- Starch: 6.0g, contributing carbohydrates effectively.
- Fibre: Highest at 7.6g, promoting digestive health.
- Vitamins and Minerals: Rich in various vitamins (2.223mg) and essential minerals (Iron 3mg, Calcium 28mg), making it a good option for the diet.
Crispbread (Ryvita)
- Energy: Relatively high at 318 kcal.
- Protein: Lower at 5.2g, indicating that while it is filling, it may not meet protein needs alone.
- Fat: Very high in carbs and fibre at 18.0g, this bread could impact blood sugar levels.
- Fibre: Excellent at 18.0g, greatly beneficial for digestive health.
- Minerals: Contains Iron (3.3mg) and Calcium (68mg), significant for bone health.
Flour Tortillas
- Energy: High at 313 kcal similar to Crispbread.
- Protein: 6g, which is decent, but lower than Wholemeal.
- Fat: Moderate at 7g
- Starch: 52.9g, which is the highest among all breads and thus very filling.
- Fibre: Lower at 1.4g, indicating less benefit for digestive health.
- Vitamins and Minerals: Limited nutritional value beyond trace minerals (Sodium 1.1g).
Conclusion
Wholemeal bread stands out due to its balance of protein, fibre, and vitamins. Crispbread is excellent for fibre but lacks protein. White bread offers a good energy level but less in nutritional density. Flour tortillas provide significant starch but are lacking in fibre and overall nutrients.
Step 2
In relation to starch, explain each of the following: gelatinsation.
Answer
Gelatinisation is the process in which starch granules absorb water and swell upon heating. When the starch is heated, it undergoes a transformation from a crystalline structure to a viscous gel. This is essential in cooking as it affects the texture and thickness of sauces, gravies, and other dishes. The starch molecules absorb water, swell, and then burst to release amylose and amylopectin, leading to the thickening of the liquid.
Step 3
In relation to starch, explain each of the following: dextinisation.
Answer
Dextrinisation is a process that occurs when starch is heated in dry conditions, resulting in the formation of a brown compound known as dextrin. This process enhances the flavor and color of baked goods, such as toast or crackers, through the browning reaction. It is essential for producing the distinct taste of toasted bread and contributes to the Maillard reaction, enhancing the overall palatability of food.
Step 4
Give an account of folic acid/folate and refer to: sources in the diet.
Answer
Folic acid, or folate, is a B vitamin (B9) crucial for DNA synthesis and repair, as well as cell division and growth. Its rich sources include:
- Wheat germ
- Wholemeal bread
- Spinach
- Milk
- Fortified Breakfast cereals
- Oysters
- Salmon
- Tuna
These foods ensure adequate intake of folate for maintaining overall health.
Step 5
Give an account of folic acid/folate and refer to: properties.
Answer
Folic acid has several properties:
- Water Soluble: This vitamin can dissolve in water, making it easily absorbed by the body but also easily lost in cooking when foods are boiled.
- Sensitive to Light and Alkalis: It is destroyed by excessive light and alkalis, which can limit its availability in certain food preparations.
Step 6
Give an account of folic acid/folate and refer to: biological functions.
Answer
Folic acid plays several vital biological functions, including:
- Development of the Brain and Spinal Cord: Essential for proper neural tube formation during pregnancy, preventing serious birth defects.
- DNA Synthesis: Involved in the synthesis and repair of DNA, which is crucial for cell division and growth.
Step 7
Give an account of folic acid/folate and refer to: recommended dietary allowance (RDA).
Answer
The recommended dietary allowances (RDA) for folic acid are as follows:
- Children: 200 micrograms
- Teens/Adults: 300 micrograms
- Pregnancy/Lactation: 400-500 micrograms
These values ensure that individuals receive sufficient folate for proper functioning.
Step 8
Define food fortification. Outline the benefits of fortified foods to the consumer and to the food manufacturer.
Answer
Definition
Food fortification is the process of adding vitamins and minerals to food to enhance its nutritional content.
Benefits to Consumers
- Replaces Nutrients: Fortified foods help to compensate for nutrients lost during food processing, ensuring a fuller nutritional profile.
- Increases Health Benefits: Such foods can specifically target health concerns, like anemia, by providing essential nutrients.
- Addresses Dietary Deficiencies: Fortification can help address public health issues regarding nutrient shortages in specific populations.
Benefits to Food Manufacturers
- Enhanced Market Value: Fortified foods often have a higher market value, providing a competitive advantage.
- Consumer Appeal: Meeting health trends and consumer demand for nutrition leads to increased sales.
- Compliance with Health Regulations: Fortification may help manufacturers meet health regulations and support public health initiatives.