Nutritional Value Of Poultry

Question 1

Under what headings is the nutritional value of protein evaluated?
(6)

Answer 1

Proteins

Fat

Carbohydrates

Vitamins

Minerals

Water

Question 2

Write a note on the protein present in poultry.

Answer 2

An excellent source of HBV protein

Question 3

Write a note on the fat present in poultry.

2

Answer 3

A source of saturated fat

The amount of fat present depends on the type of poultry, e.g. duck has more fat than chicken, and the meat, e.g. leg meat has more fat than breast meat

Question 4

What does the amount of fat depend on in poultry?

Answer 4

It depends on the type of poultry and the type of meat

Question 5

Write a note on the carbohydrates present in poultry.

Answer 5

Lacks carbohydrates, for this reason poultry is usually served with a carbohydrate-rich food, e.g. rice

Question 6

Write a note on the vitamins present in poultry.

Answer 6

A good source of B-group vitamins, particularly thiamine (B1), riboflavin (B2) and niacin (B3)

Question 7

What vitamins are present in poultry?

3

Answer 7

Thiamine (B1)

Riboflavin (B2)

Niacin (B3)

Question 8

Write a note on the minerals present in poultry.

3

Answer 8

A source of haem iron, however it contains less than red meat

Contains small amounts of zinc

Phosphorus and calcium are present in small amounts

Question 9

List the minerals present in poultry.

4

Answer 9

Haem iron
Zinc
Phosphorus
Calcium

Question 10

What minerals are present in poultry in small amounts?

3

Answer 10

Phosphorus
Calcium
Zinc

Question 11

Write a note on the water present in poultry.

2

Answer 11

Water content varies depending on the type of poultry

The higher the water content the less fat present

Question 12

What determines the water content in poultry?

Answer 12

The type of poultry and the amount of fat present

Question 13

Discuss the nutritional significance of poultry

6

Answer 13

Proteins
-An excellent source of HBV protein

Fat

• A source of saturated fat
• The amount of fat present depends on the type of poultry, e.g. duck has more fat than chicken, and the meat, e.g. leg meat has more fat than breast meat

Carbohydrates
-Lacks carbohydrates, for this reason poultry is usually served with a carbohydrate-rich food, e.g. rice

Vitamins
-A good source of B-group vitamins, particularly thiamine (B1), riboflavin (B2) and niacin (B3)

Minerals

• A source of haem iron, however it contains less than red meat
• Contains small amounts of zinc
• Phosphorus and calcium are present in small amounts

Water

• Water content varies depending on the type of poultry
• The higher the water content the less fat present