Investigate the main sources of fat, carbohydrate and protein in the Irish diet.

Guidelines:   You are required to:


  1. Investigate the main sources of fat, carbohydrate and protein in the Irish diet.
  2. Carbohydrates:
  • Distinguish between digestible and poorly digestible carbohydrates.


  • Define fibre.
  • List good food sources of soluble and insoluble fibre.
  • Explain the potential health functions of soluble and insoluble fibre.
  • Examine the symptoms of low fibre intake.
  • Specify the effects of excessive fibre intake on health.

Sugar and starch:

  • Examine the effects of a high starch/sugar diet on health.
  1. 3. Vitamin and mineral absorption:
  • Outline the factors that affect (reduce or aid) the absorption of vitamins and minerals.
  • Explore why certain groups of people are at high risk of suffering vitamin and mineral deficiencies.
  • Examine the different techniques for measuring the nutritional status of an individual (such as BMI and skinfold thickness).
  1. Explore the specific nutritional needs and the factors that influence the eating

            habits of:

o Infants, children, adolescents, adults and the elderly.

  1. Devise a suitable balanced one day’s menu for:

o Infants, school-going children, adolescents, the elderly, pregnant women, vegetarians, vegans and athletes.

Ensure that your menu includes breakfast, lunch, dinner and two snacks.

Outline the reasons for your selections and make recommendations. Include underlying nutritional theory in your explanation.

  1. Outline the current dietary guidelines of the Department of Health.



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