FCE A. There are multiple fruit classifications used

FCE Coursework Report
Week 5

Shakir Zufairie 2E3(28)

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Factor 1: Fruits are valuable contributions to a balanced diet

Fruits are the fleshy
products of trees or other plants that contain seeds and can usually be

eaten as food raw or
integrated into different foods using a variety of cooking methods. They

have used as
important sources of vitamins and carbohydrates, mainly fibre and sugar, low

in sugar and are also
good sources of water due to the juice obtainable from many of them.

Different fruits have
different vitamins. For example, oranges have a lot of Vitamin C while

peaches have a lot of
Vitamin A.


There are multiple fruit classifications used today. Some
of the main ones are Berries,

Aggregate fruit, Multiple fruit and Simple Fruit. The differences between the different

categories do not really affect the nutritional values of the fruits, and thus this report
will not

cover them extensively. Berries
are simple fruit created from a single ovary. A Multiple

is one that is formed from a close group of flowers, each of which produces
a single fruit

which in turn coalesce into a single mass. An aggregate fruit comes from single flowers that

have multiple carpels  which are not
joined together. Simple fruit is a large group of fruits

may be dry or fleshy and come from the ripening of an ovary in a flower
with only one pistil.


Fruits are an
integral part of a balanced diet. Having a balanced diet gives the nutrients

body needs in
order to function as it should, and enables proper growth and development of

mentally and physically. A balanced diet also limits the number of calories you

should consume
of a particular food group and in total. If you eat too many calories of food

that is
considered to be part of a balanced diet, the balance in the diet is upset even

the food may be
healthy for your body. If you have a balanced diet but have a higher intake

of calories
than you may burn you will slowly gain weight and become obese. Without a

balanced diet,
people are more likely to develop disease, infection, fatigue and poor

Children may have poor academic results, growth and development. Their

habits may
plague for the rest of their lives.


Fruits are low
in fat, sugar and salt. In a well-balanced
diet, a high intake of them can help

contribute to
reducing obesity, lower your cholesterol
and blood pressure. By doing this they

also help
prevent hypertension, cardiovascular disease, some forms of cancer later in

and type 2
diabetes. However, the most benefits will be gained if a wide variety of fruits



Factor 2: Children do not eat enough food


Children do not
eat fruits due to many reasons. As a child grows and their taste develops,

their food
preference could strictly exclude fruits in their diet or heavily include

depending on
how they have been brought up and the food available to them. They may

also choose not
to eat fruits for their aesthetic appeal,
or a perceived smell or attribute that

may be greatly exaggerated
in their minds.


Parents may do
their part in their children’s upbringing by consistently giving them fruit to

or trying to
convince them to eat fruit. They could also explain the health benefits of

fruit in their
diet, albeit in a more simplistic and layman way. Parents may also try to cook

fruits in such
a way that either the flavour and look of the fruit is barely noticeable or the

sweetness is
more greatly enhanced as children may find it more appealing and may have a

more positive
outlook on fruits. Fruits could also be hidden as other food items, for example

 a tomato could be cut, diced, or reshaped in
such a way that the children would not see it

and be repulsed
by and may learn to appreciate the fruit. It has been found in studies that

some children
may seem more inclined to eat slices of a fruit rather than a whole, intact

as it would
seem like they are more in control over the amount of fruit they eat and when

stop, making
the process much easier for them. It is also a plausible suggestion to let

children choose
what fruit to eat. They may be much more approachable
to the idea of

eating a fruit they like than eating a fruit they are being forced to eat.


Factor 3: Effects of
cooking on fruits

Like many foods,
fruits lose more nutrients the higher the temperature,
time, and water used

 to cook the fruit. This is because many
vitamins are sensitive to heat and exposure to air.

 Specifically, Vitamin A and C are the most affected
when the fruit they are in is cooked. The

 type of hardware used in the kitchen also effects
the nutrients; copper causes a higher loss

 of nutrients than stainless steel when used in pots. As to the methods of cooking
the fruit,

 steaming the fruit retains more vitamins than if they are boiled or cooked in other


There are,
however, there are fruits that are affected in
the contrary to the rest in that they

 instead produce increased amounts
of beneficial nutrients. The most obvious of these fruits

 are tomatoes and lycopene. Research
done has shown in their results that cooking

tomatoes release more of the antioxidant lycopene than in raw tomatoes.
Lypocene is a

substance that is that helps lower the risk of particular cancers, mainly
prostate cancer.


In order to maximise the vitamins you get in your fruits, try to pick
fruit that was picked when

fully ripe as they tend to have more nutrients than fruits that were
harvested when they were

a little green. When trying to cook fruit with other types of food or on
its own, add the fresh

fruit into the already boiling water so that the nutrients do not leak out
as the water heats up

and it also makes the cooking process more efficient overall. Picking
fruit may also have to

depend on the store it is taken from. If you know that a store sells only
the freshest products,

then it may be beneficial to buy produce from that shop. If you are buying
from a

supermarket, it may make sense to buy frozen fruits as they are more often
fresher as they

were picked when they were fully ripe as compared to the ‘fresh’ fruit
that while originally

was fresh, may have spent a long time in transport to the supermarket


4: Fruits can be used to make an interesting and healthy dish appealing to


Children are at a time when they are growing up and require sufficient
nutrients in order to

grow properly and have good academic performance. Children need calcium
for strong

 bones and teeth, fibre aids in digestion
and prevent constipation and help prevent heart

disease and other conditions.


Children generally want to try foods that are more aesthetically pleasing.
Whether or not they

want to continue eating the dish depends on the depth of the flavour and
whether it caters to

the taste buds of the said child. If the fruit in the dish were displayed
in a dry and drab

manner, it would probably receive lukewarmly and not be enthusiastically
eaten unless it

tasted quite spectacular, as at their age children base a lot of their
decisions based on their

sense of sight. This is in part due to the fact that their sense of smell
is not fully developed

yet. So in this sense, an ‘interesting’ dish is one that is presented well
in a thought-out



A healthy meal is generally determined to be one that has a balanced
amount of all the food

groups. This can be achieved with a few easy steps. 1. Making half of the
plate fruits and

vegetables in order to provide adequate amounts of both food groups. 2. A
quarter plate of

carbohydrates, preferably whole grain foods that are not cooked with too much
oil, sodium or

fat. 3. Add dairy products such as cheese or milk, preferably low-fat
versions. 4. Add lean

protein, sometimes swapping things like chicken or turkey with seafood.
5.Cook at home in

order to be in control of what gets placed on your plate, ensuring a
healthier meal if you do

not trust stores or are a more disciplined person.


We can make interesting and healthy food for children by using the concepts

earlier in tandem with each other while also incorporating things like
different cooking

techniques, and getting the children themselves involved with the cooking in
order to let

them understand the process carried out every time a meal is cooked. Children
would eat

what may at first seem repulsive and unappetising if only they knew what
they were eating

and how it was made. The layout of food onto the plate may also help. If
the fruits and

vegetables were placed in a solid clump, it would seem large and too much
for the child to

eat. Mix it around, however, and it would seem like the fruits and
vegetables are not

something different from the food they normally eat and makes it a part of
the food.




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