The table below shows the percentage composition of fat and protein in six different meat types. Study it and answer questions 2(a) to 2(d).
Meat Type
Fat (%)
Protein (%)
A
07.2
21.3
B
25.3
10.6
C
20.0
22.5
D
03.1
28.2
E
12.6
17.3
F
13.2
14.3
a. (i) Which two of the meat types may be recommended for an obese patient? [2 marks] (ii) State one reason for the answer in 2(a)(i). [1 mark] b. (i) Which two of the meat types would provide the most energy? [2 marks] (ii) State two reasons for the answer in 2(b)(i). [2 marks] c. (i) Which three of the meat types could be recommended for a child suffering from kwashiorkor? [3 marks] (ii) State one reason for the answer in 2(c)(i) [1 mark] d. Which of the meat types would most likely be suitable for: (i) an active teenager; [1 mark] (ii) a 70-year old human? [1 mark] e. Which other class of food provides energy? [1 mark] f. State three uses of fat in the human body. [3 marks] g. Describe briefly the procedure for testing for fat in a meat sample using a piece of white paper. [3 marks]
Explanation
a. (i) Meat type that may be recommended for an obese patient A, D (ii) Reason for meat types Meat types A and D have lower fat content compared to the other meat types. b. (i) Meat type that would provide most energy B, C (ii) Reason They have the highest fat composition/content; when oxidised would release much energy. c. (i) Meat type that may be recommended for a child suffering from kwashiorkor A, C, D and E (ii) Reason A child suffering from kwashiorkor is deficient in/lacks adequate amount of protein; needs more protein; and meat types A, C, D and E have high protein contents. d. (i) Meat type most suitable for an active teenager A, B, C, D, E, F/all meat types. (ii) Meat type most suitable for a 70-year old human A, D e. Other class of food that provides energy Carbohydrate f. Uses of fat in the human body - provides insulation; - generates heat; - provides energy; - protects vital organs; - forms part of the cell membrane/formation of phospholipids; - smoothens the skin; - forms solvent for some fat soluble vitamins/vitamin A,D,E,K. g. Procedure of testing for fat in a meat sample using white paper - The meat sample is rubbed against piece of (white) paper; - and allowed to dry; - a translucent spot on the paper; - confirms the presence of fat in the meat sample.
