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]
a. (i) Meat types D and A may be recommended for an obese patient.
(ii) Meat types D and A have the lowest percentage of fat and a moderate amount of protein, which makes them a good choice for an obese patient who needs to reduce their calorie intake.
b. (i) Meat types B and C would provide the most energy.
(ii) Meat types B and C have a high percentage of fat, which contains more calories per gram than protein or carbohydrates, and a moderate to high amount of protein, which can also contribute to energy production.
c. (i) Meat types D, A, and F could be recommended for a child suffering from kwashiorkor.
(ii) Meat types D, A, and F have a higher percentage of protein, which is necessary for repairing and building tissues, and a moderate amount of fat, which provides energy and essential fatty acids.
d. (i) Meat type C would be suitable for an active teenager.
(ii) Meat type C has a high percentage of protein, which is necessary for repairing and building tissues, and a moderate amount of fat, which provides energy and essential fatty acids. For a 70-year-old human, any of the meat types could be suitable, depending on their individual dietary needs.
e. Carbohydrates provide energy.
f. Three uses of fat in the human body are:
1. Energy storage
2. Insulation and protection of organs
3. Hormone synthesis
g. To test for fat in a meat sample using a piece of white paper, you can place a small amount of the meat on the paper and press it down. If a translucent grease mark appears on the paper, it indicates the presence of fat. This is because fat is soluble in organic solvents and can transfer to the paper.
a. (i) Meat types D and A may be recommended for an obese patient.
(ii) Meat types D and A have the lowest percentage of fat and a moderate amount of protein, which makes them a good choice for an obese patient who needs to reduce their calorie intake.
b. (i) Meat types B and C would provide the most energy.
(ii) Meat types B and C have a high percentage of fat, which contains more calories per gram than protein or carbohydrates, and a moderate to high amount of protein, which can also contribute to energy production.
c. (i) Meat types D, A, and F could be recommended for a child suffering from kwashiorkor.
(ii) Meat types D, A, and F have a higher percentage of protein, which is necessary for repairing and building tissues, and a moderate amount of fat, which provides energy and essential fatty acids.
d. (i) Meat type C would be suitable for an active teenager.
(ii) Meat type C has a high percentage of protein, which is necessary for repairing and building tissues, and a moderate amount of fat, which provides energy and essential fatty acids. For a 70-year-old human, any of the meat types could be suitable, depending on their individual dietary needs.
e. Carbohydrates provide energy.
f. Three uses of fat in the human body are:
1. Energy storage
2. Insulation and protection of organs
3. Hormone synthesis
g. To test for fat in a meat sample using a piece of white paper, you can place a small amount of the meat on the paper and press it down. If a translucent grease mark appears on the paper, it indicates the presence of fat. This is because fat is soluble in organic solvents and can transfer to the paper.