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'The World Health Organisation recommends people to limit their daily consumption of sugars to less than 10% of total energy intake.. - Leaving Cert Home Economics - Question 1 - 2009
Question 1
'The World Health Organisation recommends people to limit their daily consumption of sugars to less than 10% of total energy intake... The table below shows the nut... show full transcript
Worked Solution & Example Answer:'The World Health Organisation recommends people to limit their daily consumption of sugars to less than 10% of total energy intake.. - Leaving Cert Home Economics - Question 1 - 2009
Step 1
Using the information provided and bearing in mind current healthy eating guidelines, evaluate the nutritional value of the three breakfast cereals referred to in the table above.
Answer
To evaluate the nutritional value of Cornflakes, Weetabix, and Cheerios, we first consider their carbohydrate content, specifically the sugars they contain.
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Cornflakes: With 84g of carbohydrates, of which 8g is sugar, Cornflakes contain a relatively high amount of carbs but a lower percentage of sugars relative to total carb content. The fat content (0.9g) is low which is positive. However, the salt content (1.8g) is high, which is a concern according to health guidelines.
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Weetabix: This cereal has 68.4g of carbohydrates, with only 4.4g from sugars. It offers a higher protein content (11.5g) and a lower fat content (2.0g) compared to Cornflakes. Its lower sugar content makes it a better option for health-conscious consumers, and the salt level (0.65g) is much more favorable.
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Cheerios: It has a carbohydrate level of 75.2g with a sugar content of 21.6g, indicating a higher sugar level compared to both Cornflakes and Weetabix. While it offers decent protein (8.1g) and a moderate fat content (1.9g), the high sugar level is concerning and places it above the WHO guideline for daily sugar intake, making it less favorable for health-conscious individuals.
In summary, based on sugar and salt content, Weetabix stands out as the healthiest option among the three, while Cheerios presents the highest health risks due to its sugar level.
Step 2
Give an account of carbohydrates under each of the following headings: functions in the body.
Answer
Carbohydrates serve various vital functions in the body:
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Energy Source: Carbohydrates are the body's primary source of energy. They are broken down into glucose, which is utilized for immediate energy or stored in the liver and muscles as glycogen for later use.
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Protein Sparing: Adequate carbohydrate intake ensures that proteins are used for growth and repair instead of energy production. This allows proteins to fulfill their primary roles without being diverted to energy metabolism.
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Digestive Health: Certain carbohydrates, like dietary fibers, promote a healthy digestive system. They aid in preventing constipation by adding bulk to stool and promoting regular bowel movements.
Step 3
Give an account of carbohydrates under each of the following headings: sources in the diet.
Answer
Sources of carbohydrates in the diet include:
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Sugars: Common sources include fruits, sweeteners like honey and sugar, confectionery products, and sugary breakfast cereals.
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Starches: Foods such as potatoes, rice, pasta, bread, and oats are rich in starch and provide a significant energy source.
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Fibers: Whole grains, fruits, vegetables, legumes, and products made from bran contribute essential dietary fibers.
Step 4
Give an account of carbohydrates under each of the following headings: properties.
Answer
The properties of carbohydrates include:
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Solubility: Many carbohydrates, especially sugars, are soluble in water. This solubility affects how they are used in cooking and food preparation.
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Fermentability: Sugars can ferment under suitable conditions, producing alcohol and carbon dioxide, which are important for processes like baking and brewing.
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Structure: Carbohydrates can be classified into simple (monosaccharides, disaccharides) and complex (polysaccharides). This structural difference influences their digestibility and their effect on blood sugar levels.
Step 5
List three culinary uses of sugar.
Answer
Culinary uses of sugar include:
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Sweetening Agent: Sugar is primarily used to sweeten foods and beverages, enhancing flavors in products such as cakes, sauces, and drinks.
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Preservative: Sugar is utilized in jams and jellies to help preserve foods by inhibiting the growth of microorganisms.
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Browning and Caramelization: Sugar contributes to the browning of baked goods through caramelization, adding rich flavors and textures.
Step 6
Suggest two alternatives to the breakfast cereals listed that would be suitable for school-going children.
Answer
Two alternatives to the breakfast cereals that would be suitable for school-going children are:
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Oatmeal: Oatmeal is a nutritious breakfast option, high in fiber and can be prepared in various ways, making it a wholesome choice for children.
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Whole-grain toast with avocado or peanut butter: This combination provides healthy fats, protein, and essential nutrients, ensuring a balanced meal to start the day.
Step 7
Describe four ways that the weekly household food bill can be reduced without affecting the nutritional value of family meals.
Answer
Ways to reduce the weekly household food bill include:
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Meal Planning: Creating a meal plan for the week helps in purchasing only necessary ingredients, minimizing food waste and impulse buying.
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Buy in Bulk: Purchasing staple items like grains, legumes, and frozen vegetables in bulk can often be more cost-effective and ensures you are well-stocked without frequent shopping trips.
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Seasonal Shopping: Buying fruits and vegetables that are in season can lower costs and offer fresher options while retaining nutritional value.
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Incorporating Plant-Based Meals: Reducing meat consumption and incorporating more plant-based meals can significantly lower grocery costs while still providing sufficient nutrition.