The illustration above is a special lunch designed for the aged. Study it and answer questions 2(a) and 2(d). (a) Give three reasons why the menu is suitable for the aged. (b) Mention two methods of cooking used for preparing the menu.
(c) Identify one micronutrient that can be obtained from the menu and state one function of the micronutrient. (d) Name the class of menu illustrated in the diagram.
Explanation
(a) Reasons the Menu is Suitable for the Aged: -The menu contains more of fruits and vegetables -The methods of cooking are suitable for the aged.-The menu consists of foods that are easily digested. -The foods in the menu contain less fat. - The menu contains proteins for repair of worn out tissues. -The menu contains vitamins and minerals to protect against diseases.-The menu contains low sugar. (b) Methods of Cooking used for Preparing the Menu: -Boiling -Braising -Stewing -Baking-Steaming -Roasting. (c) Micronutrients Obtained from the Menu and their Functions: -Vitamins: They aid resistance to diseases. They strengthen the nervous system. -Vitamin B2 (Riboflavin): -Assists the formulation of anti bodies and red blood cells. -Vitamin C (Ascorbic Acid): -Necessary for healing of wounds. -Prevents infection. -It helps in absorption of Iron. -Vitamin B6 (Pyridoxine): -Assists in utilization of fat and protein. -Helps in the formation of antibodies. -Vitamin A (Retinol): -Helps to resist infection. -Vitamin D (Cholecaliferol): - Phosphorus -Vitamin B1:Increases appetite. -Minerals:-They regulate body processes. - strengthens bones and teeth. -Mineral (thiamine): -Prevents nervous disease.-Potassium-Aids control of acid base balance in the blood. -Aids the release of insulin from the pancreas.-Aids the transmission of nerve and impulses. -Calcium:- -For normal function of muscles and heart. -Sodium:- Aids contraction of muscles. Aids balancing of the body fluid. -Helps in absorption of glucose. -Helps to control the acidity and alkalinity of the blood. -Iron -Helps in formation of antibodies.-For blood formation.-to carry Oxygen to the different parts of the body. -Oxidation of glucose to release energy.- phosphorous-For strengthening bones and teeth. -Magnesium: -Regulates muscle contraction.-Strengthening of bones and teeth. -Transmission of nerve impulse. -Copper: Aids the absorption and utilization of iron. -Zinc: -Aids the production of insulin. -For development of sense of taste. (d) Class of Menu Illustrated in the Diagram: -Table d'hote menu. -Special menu.
