(a)

(b) 

Health problems associated with obesity:

• Heart disease
• High blood pressure
• Stroke
• Diabetes
• Poor self-image.

(c) 

• Grill, steam or boil food instead of frying.
• Remove visible fat from meat.
• Avoid sauces and desserts that are high in fat and sugar.
• Choose low-fat dairy products.
• Choose high-fibre foods such as fresh fruit and vegetables.
• Use fresh rather than processed foods.

(d) 

(i)

(ii) Reasons:  

The breakfast menu is balanced as it contains foods from four food groups.  It includes fresh fruit juice for vitamin C. Poaching and grilling are low fat cooking methods.  Eggs and rashers provide protein.  Wholemeal bread provides fibre. Low fat spread cuts down on fat.

The lunch menu is balanced as it contains foods from four food groups.  The wholemeal wrap provides carbohydrates and fibre.  Edam and ham provide protein, while the cheese is low in fat and provides calcium.  The yoghurt is also low in fat and high in protein and calcium.  The salad provides fibre, iron and vitamin C.

This dinner menu is balanced as it contains three of the four food groups.  The chicken is low in fat and high in protein.  The vegetables and brown rice are high in fibre.  Stir frying is a low fat cooking method.  Mango sorbet is low in fat.

(e)  

Consumers are more informed about the calorie content of food and can make better decisions about what foods they choose to eat.  It makes consumers more aware of the energy value of different foods.