Nutritive and Dietetic Value (Junior Cert Home Economics): Revision Notes
📚 Revision Notes
Nutritive and Dietetic Value
Nutritive Value of Fish (What's in it?)
infoNote
Nutritive Value: Focuses on the nutrients fish provides (e.g., protein, fats).
- High-Quality Protein: Fish provides HBV (High Biological Value) protein, which is excellent for growth and body repair.
- Low in Fat:
- White fish have no fat.
- Oily fish contains unsaturated fat and is rich in omega-3 fatty acids, which support brain health and help reduce cholesterol.
- No Carbohydrates: Fish is carb-free, so it's often paired with carb-rich foods for balanced meals.
- Rich in Iodine: All fish provide iodine, which is essential for thyroid function.
- Additional Nutrients:
- Calcium: Available in canned fish where the bones are eaten.
- Vitamins: B group vitamins are in all fish, while vitamin A is in oily fish and shellfish, and vitamin D is mainly found in oily fish.
- Water Content: Varies by type; oily fish has less water than white fish.
Dietetic Value of Fish (Why it's Good for You)
infoNote
Dietetic Value: Focuses on how fish fits into specific diets (e.g., pescetarian, high protein).
- Easily Digested Protein: Fish protein is easy to digest, making it great for children, teenagers, pregnant women, older people, invalids, and those recovering from illness.
- Low-Calorie Option: White fish is low in fat and calories, so it's ideal for low-calorie diets. However, avoid cooking methods that add fat, like frying in batter.
- Balanced Meal: Fish is often paired with carbs, like potatoes or bread, to create a balanced meal.
- Heart-Healthy Fats: Oily fish and shellfish are high in omega-3 and low in cholesterol, making them good for low-cholesterol diets.
- Affordable Protein: Some fish, like mackerel, are inexpensive and ideal for people on a low income.