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'Dem bones, dem bones need calcium....' Ninety per cent of the adult skeleton is formed by the age of 17 years - Leaving Cert Home Economics - Question 1 - 2010
Question 1
'Dem bones, dem bones need calcium....' Ninety per cent of the adult skeleton is formed by the age of 17 years. Bone continues to grow during the 20s but from the mi... show full transcript
Worked Solution & Example Answer:'Dem bones, dem bones need calcium....' Ninety per cent of the adult skeleton is formed by the age of 17 years - Leaving Cert Home Economics - Question 1 - 2010
Step 1
Identify the three main differences between whole milk and semi-skimmed milk.
Answer
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Energy Content: Whole milk has a higher energy content (66 kcal) compared to semi-skimmed milk (46 kcal), making it more energy-dense.
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Fat Content: Whole milk contains more fat (3.9 g) and saturated fatty acids (2.5 g) than semi-skimmed milk, which has less fat (1.7 g) and saturated fatty acids (1.1 g).
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Nutrient Composition: Whole milk has a marginally higher calcium content (118 mg) compared to semi-skimmed milk (120 mg), but semi-skimmed milk has a slightly higher protein content (3.5 g) than whole milk (3.3 g).
Step 2
Give an account of the dietetic value of semi-skimmed milk.
Answer
Semi-skimmed milk offers several dietetic benefits:
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Reduced Fat Content: With lower fat content, it is suitable for those on a low-fat diet or concerned about cholesterol levels, making it a healthier choice for many individuals.
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Nutrient-Rich: Despite the reduced fat, it retains essential nutrients like calcium, protein, and vitamins A and C, which are crucial for bone health and immune function.
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Versatile Use: It can be easily incorporated into various diets, suitable for cooking and baking, ensuring that people can enjoy a variety of meals while still receiving necessary nutrients.
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Caloric Control: Provides a balance of macronutrients while helping individuals manage their caloric intake effectively, making it a good choice for those looking to maintain or lose weight.
Step 3
Set out the results of a study you have carried out on calcium. Refer to each of the following: sources in the diet.
Answer
- Sources in the Diet: Calcium is sourced from various foods:
- Dairy products: milk, cheese, and yogurt.
- Leafy green vegetables: kale, broccoli, and spinach.
- Fortified foods: certain cereals, bread, and plant-based milk alternatives.
- Fish with edible bones: canned salmon and sardines.
- Nuts and seeds: almonds and sesame seeds.
Step 4
Set out the results of a study you have carried out on calcium. Refer to each of the following: functions in the body.
Answer
- Functions in the Body: Calcium plays several vital roles:
- Bone Health: Calcium is essential for maintaining strong bones and teeth, contributing to skeletal structure and integrity.
- Muscle Function: Involved in muscle contraction and relaxation, ensuring proper movement and function.
Step 5
Set out the results of a study you have carried out on calcium. Refer to each of the following: effects of deficiency.
Answer
- Effects of Deficiency: A lack of calcium can lead to serious health issues:
- Rickets: A condition in children characterized by weak or soft bones.
- Osteoporosis: Increased risk of fractures and brittle bones in adults due to diminished bone density.
Step 6
Set out the results of a study you have carried out on calcium. Refer to each of the following: factors that affect absorption.
Answer
- Factors that Affect Absorption: Calcium absorption can be influenced by several factors:
- Increased Absorption: An acid environment in the gut, such as the presence of Vitamin C and the hormone parathyroid hormone, can enhance calcium absorption.
- Decreased Absorption: High levels of fat in the diet, excessive phosphates from processed foods, and a low protein ratio can inhibit effective calcium absorption.
Step 7
Discuss how the food industry has responded to consumer demands through the development of new and value-added food products.
Answer
The food industry has made several adaptations in response to consumer demands:
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Ready-to-Cook Meals: Convenience food such as frozen meals and ready-to-eat products have become popular, appealing to busy consumers seeking quick solutions.
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Healthier Options: The rise of health-conscious consumers has led to the development of lower-calorie, low-fat, and fortified products that enhance nutritional value.
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Functional Foods: Products like probiotics and fortified snacks are marketed for their health benefits, targeting specific dietary needs and enhancing overall health.
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Sustainable Practices: Increased consumer awareness around environmental sustainability has driven the launch of organic and ethically sourced food products, aligning with the desires of health and environmentally-conscious individuals.