Home Economics Food Studies, Revision Notes

Table of Contents

Food Choices 2

Protein 4

Carbohydrates 14

Lipids 22

Minerals 31

Vitamins 37

Water 46

Energy 47

Special Diets 54

Food Preparation and Cooking Processes 69

Soups and Sauces 79

Pastry 82

Raising Agents 84

Meat/Poultry/Offal 87

Fish 95

Eggs 101

Milk 106

Butter 111

Cream 113

Yoghurt 115

Alternative Protein Foods 118

Cereals 121

Fats and Oils 127

Fruit, Vegetables and Nuts 131

The Irish Diet 140

Food Processing 149

Food Packaging and labelling 153

Food Additives and Food Contamination 158

Food Preservation 166

Microbiology (H.L.) 179

Food Spoilage 191

Food Safety and Hygiene 196

Sensory Analysis 205

Food Choices:

Learning Outcomes:

  • Factors affecting food choices.

1. Culture:

  • Beliefs & values.
  • Foods traditional in countries e.g. pasta in Italy, potatoes in Ireland.
  • Religion e.g. Jews do not eat pig meat.
  • Multicultural influence due to travel, immigration media, transport, processing.

2. Eating Patterns:

  • Busy lifestyle means: more convenience foods.
  • Family members eat separately, fewer family meals.
  • Individual’s culinary skills.

3. Sensory Aspects:

  • The senses, especially sight smell and taste, have a major role to play in food choices.
  • Consumers have expectations about the temperature, colour, appearance etc. of food often established in childhood. If food doesn’t meet these expectations they will not choose the food.

4. Nutritional Awareness:

  • More people know about nutrition and health these days because of the work of The Health Promotion Unit and Bord Bia.
  • Many people want to eat a healthy diet consisting of fresh food low in sugar salt and fat, high in fibre, vitamins and minerals.
  • Many people wish to avoid GM foods and additives.
  • All this will affect the food they choose to eat. Many restaurants now even provide the nutritional content on their food which helps consumers make healthier choices.

5. Health Status:

  • Some people are on restricted diets e.g. diabetic and coeliac and other people have food allergies e.g. nut, lactose intolerant.
  • Others have medical conditions that restrict their food cho...

Sign In To View

Sign in or sign up in order to view resources on iRevise

Sign In Create An Account