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 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.
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