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School coursework questions. Would be grateful for answers.

L

lossy

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hey i have to do my food tec corsework this summer and its on diabetics now i am not diabetic and dont no very many so i would be truly greatful if anyone would be able to help me out by ansering my questionare its only 7 q's so shouldnt take 2 long many thankz LOSSY XX

1) What types of nuts would you like in your cakes?
Almonds -
Cashews -
Pistachios -
Hazel nuts -

2) What floavor cake would you like?
Chocolate -
Vanilla -
Coffee -
Carrot -

3) What type of fruit cake would you prefer
Banana -
Apple -
Pear -
Cherry -

4) Within what price range are you willing to spend?
£1-2 -
£2-3 -
£3-4 -
Above £4 -

5) in the packaging would you prefer
Transparent covering -
Cardboard covering -
Cardboard base with a transparent top -
Greaseproof paper -

6) What colour would you prefer the packaging to be?
Bland colours -
Bright colours -
Multicoloured -
White -

7) How long would you prefer your cake to last?
1-2 days -
2-3 days -
3-4 days -
4-5 days -

8) would you eat more if they had a low glycaeric index ie low carbohydrate?
always
sometimes
never
rarely
 
Hi Lossy.

Would love to help you out but a lot of Diabetics do not eat Cakes unless they are low carbohydrate versions. That includes me. So Cake would be out of the question. All my answers would have to be none. :(

You may find some who still eat Cakes, hope they answer you soon. Good luck with the coursework.

Ken.

Further to the last question. Low GI is not always Low Carbohydrate. Oatbran for instance is Low GI but has 49.7g carbs per 100g.
 
lossy, one of the things I miss since I got diagnosed is baking. The carbs are all in the flour you use. Now if there was an alternative to flour....

However, I have made a couple of low carbohydrate cakes that have kept well in the fridge.

one is a cheesecake type cake and the other is a chocolate cake using ground almonds as flour.

Now the ingredients I use are quite expensive. Almond flour is eyewateringly expensive compared to ordinary flour, and the chocolate I use is high quality 70% minimum cocoa solids. Now when I make these sweet treats I pay much more for the ingredients and don't have them very often.

However, the chocolate cake I have made was made in the microwave and was very quick.

Also, mascapone cheese is slightly sweet and makes an excellent cheescake type dessert without too much of the sweetener of you choice - I just posted a recipe on a thread about desserts in the food forum.

When you are a diabetic you have to think differently. Sugar (glucose) makes us ill and things that turn in to glucose after we have eaten them, like starchy carbohydrates (flour), also make us ill. I have found that since I reduced the amount of sugar and starch I eat I now find things simply too sweet - I had a milk chocolate at work today, waaaaay too sweet for me.

You are probably not going to get the answers you want here. If you would like to look at trreats for diabetics look on some low carbohydrate (low carb) recipe websites, there are lots about if you google it.

As far as packaging goes, I like to be able to see what I'm buying, then I'm not dissapointed when it doesn't look like the picture. I like my packaging to be recylable as far as possible and suitable for the kind of product it contains and I don't like the packaging to be too highly colored - always makes me wonder what is in the prduct!overwhelming. Something very gooey needs a different kind of container - I have bought things in glass ramekins and teacotta pots in Sainsburys.
 
She's giving a questionaire, so you can't make up your own answers only give the ones that fit best. And for the purposes of GCSEs or A-Levels then you can forgive her for not knowing that a low GI is not always a low-carb diet. It probably isn't even mentioned on the syllabus.

Anyway, the best fit of my answers would be:

1: Hazelnuts
2: Chocolate
3: Banana
4: £1-£2
5: Greaseproof Paper
6: Bright Colours
7: 3-4 Days
8: Rarely
 
hi lossy if i could then these would be my answers
1. almonds
2. chocolate
3. cherry
4. £2-£3
5. cardboard base with a transparent top
6. multicoloured
7. 4-4 days
8. sometimes

dermot
 
1) almonds
2) chocolate
3)cherry
4)£3-4 but depends on size
5)Cardboard base with a transparent top
6) white
7) 1-2
8)sometimes

like others I think that a large cake isn't really a very good idea, if it were full of artificial sweetner or other chemical products to make it low carb or even low gi I wouldn't eat it at all.
What I would do buy for special occasions are tiny mouthfuls like these, which normally have about 5-8 carbs per piece.
If they are made of good quality ingredients they are very rich so you don't feel the need to eat as much. These are from a shop, a sane person would only want to attempt to make one variety! Tiny macaroons sandwiched together with chocolate cream are good too as they are made with ground almonds and can be made with small amounts of sugar,
 

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I'm another one who rarely eats cake, unless it's got no flour( like Torta di Santiago)
but here you are some answers
1 almond 2 coffee 3 Apple 4 £2-3 % Transparent 6 Coloured 7 4 - 5
 
Best fit answers for me would be:

1: Almonds
2: Vanilla
3: Banana
4: £1-2
5: Cardboard base with a transparent top
6: White
7: 4-5 days
8: rarely

:D
 
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