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Nutr 205 > Chapter 1 Food Selection > Flashcards

Chapter 1 Food Selection Flashcards

(64 cards)

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1
Q

The 5 criteria for sensory evaluation

A

Sight, odor, taste, touch, and sound

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2
Q

The 5 ways that eyes receive first impression of foods

A

Shape, color, consistency, serving size, appearance

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3
Q

Volatile Molecules

A

Molecules capable of evaporating like a gas into the air

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4
Q

Olfactory

A

Relating to the sense of smell

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5
Q

The 2 Classifications of Odor

A

6 groupings: Spicy, flowery, fruity, resinous, burnt, foul

4groupings: Fragrant (sweet), acid (sour), burnt, caprylic (goaty)

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6
Q

Volatile molecules travel through the air and are detected by the ______ ______.

A

Olfactory cells

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7
Q

The most influential factor in food selection

A

Taste

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8
Q

Gustatory

A

Relating to the sense of taste

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9
Q

Taste occurs when a substance ______________.

A

…stimulates the taste buds

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10
Q

Gustatory Cells

A

Taste buds connected to the brain via nerve cells

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11
Q

In order to be tasted, a substance must be _____

A

…dissolved in 99.5% liquid or saliva

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12
Q

Olfactory Nerve

A

Where nerve endings go to dissolve gas into saliva; approx the size of a stamp

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13
Q

Trigeminal Nerve

A

Senses pain (ie pepper)

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14
Q

The 3 important factors of odor

A

Volatile, solubility (dissolves gas into saliva), concentration (to detect odor)

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15
Q

The factor to determining taste is the degree to which _______

A

… a compound can be dissolved

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16
Q

Glossopharyngeal Nerve

A

9th nerve of taste, in back of the mouth

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17
Q

The 5 taste stimuli

A

Sweet, sour, bitter, salty, savory

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18
Q

Taste Interactions

A

When compounds that contribute to taste combine to create new tastes

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19
Q

3 Factors affecting taste

A

Genetic variation among individuals, temperature of food or beverage, variety in available food (repeatedly eating the same food decreases the taste)

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20
Q

Flavor

A

The combined sense of taste, odor, and mouthfeel

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21
Q

Aroma provides ___% of the impression of flavor

A

75%

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22
Q

3 Factors Affecting Touch

A

Texture, (perceived through sight, touch, and mouthfeel), Consistency (Firmness, Thickness), Astringency (Dry, Puckery feeling in mouth)

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23
Q

Chemethesis

A

Perceiving heat and coolness in foods that are not physically hot (chili peppers) or cold (mints)

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24
Q

Hearing is affected by ____

A

… water content

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25
Sound: Crunching is more/less desirable, bending is more/less desirable
more; less
26
The 2 US Government Documents for Nutritional Criteria
Dietary Guidelines (2010, written every 5 years), My Pyramid (Visual guide based on dietary guidelines to help individuals make better food and lifestyle choices).
27
MyPyramid's 6 food groups
1. Complex Carbohydrates 2. Vegetables 3. Fruits 4. Milk 5. Meat and Beans 6. Oil
28
The most important thing on the Food Pyramid for the Elderly. Why is it most important for them?
Water; They lose their sensation of thirst
29
C.A.M.
Complimentary & Alternative Medicine
30
Nutraceutical
Bioactive compound (nutrient and non-nutrient) that has health benefits
31
Monograph
A summary sheet (fact sheet) describing a substance in terms of name (common and scientific), chemical constituents, functional uses (medical and common), dosage, side effects, drug interactions, and references
32
Functional Food
Food or beverage with a physiological benefit - enhances overall health, prevents or treats a disease/condition, or improves physical/mental performance.
33
The 3 Influences of Dietary Guidelines
1. Consumer dietary changes (Less fat and red meat, more fruits and veggies) 2. Health Focus (Reduce chronic disease, boost intake of nutrients ie calcium, fiber, Vitamin A/C, Potassium) 3. C.A.M.(Complimentary and Alternative Medicine)
34
Conventional (Whole) Foods
Foods that are minimally processed
35
Fortified Foods
Wasn't there, added it in
36
Enriched Foods
Was there, processing took it out, so they put it back in
37
Enhanced Foods
Made it better (ie added protein)
38
The 4 types of functional foods
Conventional Foods, Modified Foods, Medical Foods, Foods for special dietary use
39
Benefits of conventional food
Cancer risk reduction, heart health, intestinal health maintenance (probiotics), Urinary tract function (cranberry juice lowers bacteria concentration in urine)
40
Modified Foods
Modified through fortification, enrichment, or enhancement
41
Medical Foods
Formulated for specific management of a disease/condition, administered and managed by physician, not available via retail sale.
42
Foods for Special Dietary Use
Available via retail sale, baby formula, lactose-free food, reduced acid coffee, weight reduction (slim fast, special k)
43
Nutrigenomics
Focused on genetically-determined biochemical pathways linking specific dietary substances with health and disease. Enables people to select certain foods for optimal health or reduced risk of chronic disease.
44
To maintain a healthy weight, women should consume approximately _____ calories each day
1600
45
To maintain a healthy weight, men should consume approximately ________calories each day
2400-2600
46
Calories "In Balance"
Calories Consumed = Calories Burned
47
Calories "In Excess"
Calories Consumed > Calories Burned
48
Calories "In Deficit"
Calories Consumed < Calories Burned
49
4 Cultural influences of food habits
Ethnic infuences, place of birth, geography and climate, manners
50
Food & Christianity
No specific food taboos; significance attached to certain foods such as fish
51
Foods & Buddhism
Considered uncompassionate to eat the flesh of another living creature; vegetarianism often allowed
52
Foods & Hinduism
Soul is all-important, uniting all beings as one; cow is sacred; vegetarianism promoted among some, not all, followers
53
Foods & Seventh Day Adventist Church
Vegetarianism is recommended; between meal snacks are discouraged
54
Foods & Church of Jesus Christ of Latter-Day Saints (Mormon Church)
Vegetarianism is supported; no alcohol, tea, coffee, caffeine; discouragement of alcohol and illegal drugs
55
Foods & Islam
Halal dietary food laws; no animals, blood, improper slaughtering, carrion, intoxicants
56
Foods & Judaism
The Kashruth - Dietary laws adhered to by orthodox Jews; three food groups: meat, dairy, and pareve (neither meat nor dairy); allowed: kosher animals; not allowed: blood, mixing meat and milk
57
9 Psychological & Sociological Criteria in Food Selection
Sense of security, Social Conscience/Peer Pressure, Display of Status/hospitality, Informational Influences (advertising), Environmentally sound foods, GMOs, Organic Foods, Natural Food, Cost
58
USDA Criteria for a "Natural" Food
1) Does not contain an artificial ingredient, a chemical preservative, or any other synthetic/artificial ingredient. 2) Product and it's ingredients are minimally processed
59
S.N.A.P.
Supplemental Nutrition Assistance Program (formerly the Food Stamp Program)
60
Thrifty Food Plan
Calculates what an average family needs to spend on food
61
100% Organic
100% made of organic material; may use USDA organic stamp
62
Organic
95% made of organic material; may use USDA organic stamp
63
Made with Organic Ingredients
70% or more of product is made of organic material; No stamp, but can say "made with organic ingredients"
64
Contains Organic Ingredients
70% or less of product is organic; No stamp; Can only list organic ingredients in nutritional facts

Nutr 205 (13 decks)

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