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JC Home Economics
JC Home Economics

The study of Meat - Home Economics

Meat

Classification

Carcass meat

  • Beef, Pork, Lamb

Poultry

  • Chicken, Duck, Turkey

Offal

  • Liver, Kidney

Game

  • Pheasant, Deer

Nutritive value of Meat

Protein

Meat is an excellent source of high biological value protein. This makes it an important food for growth and repair.

Fat

Meat is generally considered to be a high-fat food. It contains saturated fat, which can lead to Coronary Heart Disease if over consumed. However, some meats (lean meats) will be lower in saturated fats. e.g chicken.

Carbohydrates

Meat does not contain carbohydrates therefore it should be served with food that has a high amount of carbohydrates e.g... (More)

Vitamins

Carbohydrates

Carbohydrates

Elements

  • Carbon
  • Hydrogen
  • Oxygen

Classification

Sugar

Starch

Fibre

  • Cookies
  • Cake
  • Biscuits
  • Cinnamon rolls
  • Cupcakes
  • Pasta
  • Bread (white)
  • Potatoes
  • Rice (white)
  • Rolls
  • Bran flakes
  • Whole-grain bread
  • Whole-grain pasta
  • Nuts and seeds
  • Breakfast cereals

Functions

  • Provides energy for the body.
  • Extra carbohydrates are stored as fat which protects our organs and keeps the heat in our body.
  • The fibre in Carbohydrates helps in the digestion of food.