The Irish Diet (Leaving Cert Home Economics): Flashcards
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Practise the cards
15 cards from this deck
Early 1900s Irish diet characteristics
Early 1900s Irish diet characteristics
Simplicity & locally produced foods
Staple foods in early 20th century Irish diet
Staple foods in early 20th century Irish diet
Potatoes, vegetables, dairy, meat (pork/bacon)
Main cooking methods in early 1900s Ireland
Main cooking methods in early 1900s Ireland
Boiled or stewed
Items rationed during World Wars in Ireland
Items rationed during World Wars in Ireland
Sugar and tea
Mid-20th century change in potato consumption
Mid-20th century change in potato consumption
Heavy reliance on potatoes decreased
Meats that became central in mid-20th century
Meats that became central in mid-20th century
Beef and chicken
1980s-1990s dietary awareness development
1980s-1990s dietary awareness development
Beginning of nutritional consciousness
Modern Irish diet trend (convenience)
Modern Irish diet trend (convenience)
Increased ready meals & fast foods
Modern dietary trend (plant-based)
Modern dietary trend (plant-based)
Increase in vegetarian & vegan diets
Modern preference (sustainability)
Modern preference (sustainability)
Organic produce & locally sourced foods
Irish diet malnutrition: fibre issue
Irish diet malnutrition: fibre issue
Low dietary fibre intake
Irish diet malnutrition: fat issue
Irish diet malnutrition: fat issue
High saturated fat consumption
Irish diet malnutrition: iron issue
Irish diet malnutrition: iron issue
Low iron intakes (esp. adolescents & women)
Enhancing iron absorption from foods
Enhancing iron absorption from foods
Pair with vitamin C-rich sources
Irish diet malnutrition: calcium issue
Irish diet malnutrition: calcium issue
Low calcium intakes