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Question 2
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- State two ways of reducing the following:
- fat consumption
- sugar consumption
(b) State four classes of food and give two examples of each class
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This question was one of the candidates strengths so their responses was good. The candidates understood the question and answered it well.
The answers to the question are:
- Reduction of Fat Consumption
- make use of foods that have low fat contents
- use low fat dairy products
- make more use of poultry and white fish which contains less fat.
- Avoid fried foods
- Use grilling, poaching, steaming, baking or boiling methods for cooking.
- Make use of low fat salad dressing.
- Reduction of Sugar Consumption
- Avoid adding sugar to drinks
- Choose soft drinks with reduced sugar content.
- Choose fruit juices and water
- Include more naturally sweet foods e.g. fruit in meals
- Restrict the use of sweets and other sugar containing snacks as much as possible
- Gradually cut down on the amount of sugar normally added to items such as cereals and beverages.
- Use sugar substitute e.g. honey
- Classes of Food and Examples
- Meat, poultry, fish and their products e.g. beef, fish, milk, cheese, eggs ice cream, yoghurt.
- Pulse and legumes: beans, peas, groundnut, oilyseeds, soyabeans.
- Cereals and grains:- wheat, millet, rice, guinea corn, corn, oats
- Fats and oils:- sheabutter, coconut oil, palm oil, groundnut oil, palmnut oil, soyabean oil, corn oil, margarine and all types of butter.
- Roots and tubers:- yam, all types of cocoyam, cassava, potatoes
- Fruits and Vegetables:- oranges, mangoes, pawpaw, apples, banana, pineapple, watermelon, leafy green vegetable, carrot, cabbage, tomatoes.
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