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Fish and other seafood is becoming a more popular choice as an alternative to meat - Leaving Cert Home Economics - Question 1 - 2004
Question 1
Fish and other seafood is becoming a more popular choice as an alternative to meat. (Consumer Choice, June 2001). The following chart provides information on the... show full transcript
Worked Solution & Example Answer:Fish and other seafood is becoming a more popular choice as an alternative to meat - Leaving Cert Home Economics - Question 1 - 2004
Step 1
Using the information provided in the table comment on consumer trends in fish consumption. Suggest reasons for such trends.
Answer
The table shows a rising trend in the consumption of seafood in Ireland from 1997 to 2001. Notably, the consumption of salmon and trout significantly increased from 7,500 tonnes in 1997 to 12,500 tonnes in 2001. This rise could be attributed to increasing awareness of the health benefits of fish, particularly its omega-3 fatty acids, which are beneficial for heart health.
In contrast, while white fish consumption slightly declined, it still represents a significant portion of total fish consumption. This trend may reflect changing consumer preferences and a growing variety of seafood available on the market. Additionally, the increase in tuna consumption and shellfish consumption indicates a diversification in consumers' diets, suggesting that people are becoming more adventurous in their choices of fish. Factors such as affordability, availability of fresh seafood, and marketing efforts by seafood producers may also play a role in these trends.
Step 2
Give a detailed account of the nutritive value of fish.
Answer
Fish is a highly nutritious food source packed with essential nutrients.
Protein
Fish provides high biological value protein that is crucial for growth and repair of tissues.
Fats
Oily fish is rich in unsaturated fatty acids, particularly omega-3 fatty acids, which are essential for brain and heart health. These fats help reduce inflammation and lower cholesterol levels.
Vitamins
Fish is an excellent source of vitamins, especially Vitamin D (important for bone health) and various B vitamins that support various metabolic processes.
Minerals
It is rich in essential minerals like phosphorus, critical for bone health, and iodine, important for thyroid function. Fish also contains calcium when the bones are eaten.
Carbohydrates
Fish does not contribute any carbohydrates.
Step 3
State why oily fish is recommended for the diet of a person with coronary heart disease.
Answer
Oily fish such as salmon, mackerel, and sardines are recommended for individuals with coronary heart disease due to their high content of polyunsaturated fatty acids (PUFAs), particularly omega-3 fatty acids. These fatty acids have been shown to reduce blood triglycerides, lower blood pressure, and decrease the likelihood of heart arrhythmias. Additionally, omega-3s are effective in reducing inflammation, which is beneficial for overall heart health.
Step 4
Give an account of (i) Vitamin D and refer to (ii) properties, (iii) biological functions and (iv) recommended dietary allowance (RDA).
Answer
(i) Vitamin D
Vitamin D is a fat-soluble vitamin important for maintaining bone health and supporting various bodily functions.
(ii) Properties
- Soluble in fat, aiding in absorption.
- Affects calcium and phosphorus metabolism.
(iii) Biological Functions
Vitamin D plays a critical role in calcium absorption, maintaining healthy bones and teeth, and supporting immune function. It also regulates mood and reduces the risk of chronic diseases.
(iv) Recommended Dietary Allowance (RDA)
For adults, the RDA for Vitamin D is 15 micrograms (600 IU), while for children aged 1-18 years, it varies from 15 micrograms to 20 micrograms (600-800 IU) depending on age.
Step 5
Give an account of six key factors that consumers should consider when buying fresh fish and fish products.
Answer
When purchasing fresh fish and fish products, consumers should consider the following factors:
- Buy fresh fish: Ensure the fish is freshly caught and has minimal time displayed.
- Check the eyes: The eyes of fresh fish should be clear and plump; cloudy or sunken eyes indicate older fish.
- Skin moisture: The skin should be shiny and moist, indicating it is fresh.
- Smell test: Fresh fish should not have a strong fishy odor. A slight sea smell is acceptable.
- Color of flesh: The flesh should be firm and vibrant; dull flesh may indicate spoilage.
- Check sell-by date: Always check the sell-by date to ensure freshness.