Meat and Fish

Classification
1. Habitat
  1. Fresh Water-salmon
  2. Salt Water-demersal,pelagic,farmed
2. Shape
  1. Flat-sole
  2. Round-trout
3. Nutritive Value
  1. White Fish-cod
  2. Oily Fish-tuna
  3. Shellfish-molluscs, crustaceans
Classification
1. Carcass Meat- cattle,pig,sheep
  1. Poultry- chicken,turkey,duck
    1. Offal- liver,kidney,tongue
      1. Game- deer,rabbit,pheasant
Nutritional Significance
1. PROTEIN- HBV
  1. LIPIDS- 10-30 percent depends on type of meat
    1. VITAMINS- B group, Vitamind A and D in offal
      1. MINERALS- Iron, Zinc and Potassium
        WATER- depends on ft content
2. PROTEIN- easily digested HBV
  1. LIPIDS- high in omega-3, EPA and DHA
    1. VITAMINS- B group, oily fish good source of Vit. D
      1. MINERALS- flourine, calcium, potassium
        WATER- high in white fish , less in shellfish and oily fish
Contribution to Diet
1. HBV for growth and repair
  1. Sturated fat provides heat and energy, too much can lead to CHD
    1. Pevents amaemia great for teens especially women
2. HBV, easy to digest, good meat substitutw
  1. Low in fat
    1. High in B group vitamins
      1. Great source of omega-3 for brain function
Structure
1. Made of myomeres and connective tissue
2. Made of bundles of small fibres containing nutrients, held together by connective tissue

Resource summary

	Created by lukep25 over 11 years ago