Class #1: Nutrition Basics & Sensory Evaluation

Question 1

What percentage of deaths are caused by chronic disease?

Answer 1

63% Worldwide

Question 2

What are the 4 most common risk factors for chronic disease?

Answer 2

1.Tobacco Use 2. Unhealthy Diet 3. Physical Inactivity 4. Alcohol Abuse

Question 3

What are the top 4 causes of death?

Answer 3

1. Ischemic Heart disease 2. Stroke 3. Lower Respiratory Infections 4. Chronic obstructive coronary disease

Question 4

True or False: 80% of diabetes and 40% of cancers are preventable by changing modifiable risk factors.

Answer 4

True

Question 5

What is Cooking?

Answer 5

The practice/skill of preparing food by combining, mixing, or heating ingredients.

Question 6

What is objective evaluation?

Answer 6

Measures one particular attribute of a food instead of overall quality-uses instruments

Question 7

What is subjective evaluation?

Answer 7

Uses human senses to evaluate complete product.

Question 8

Which sense is the most important in sensory evaluation?

Answer 8

Sight

Question 9

Define Anosmia

Answer 9

The inability to perceive odor, loss of sense of smell

Question 10

How is odor detected?

Answer 10

Volatile molecules make contact with olfactory receptors and transmit electrical signals to the brain via the olfactory bulb

Question 11

Where is the olfactory epithelium located?

Answer 11

Upper part of nasal cavity

Question 12

What is the mechanism of taste?

Answer 12

Substances much be dissolved in saliva, then seep into taste bud to initiate nerve impulse into the brain.

Question 13

True or false: Taste buds regenerate every 2 weeks

Answer 13

True

Question 14

What are the three types of papillae? (hold taste buds)

Answer 14

Circumvallate (back of tongue), Foliate (side of tongue), Fungiform (tip of tongue

Question 15

What shape are foliate papillae?

Answer 15

Vertical Folds

Question 16

True or False: The Glossopharyngeal nerve provides taste sensation to the front 1/3 of the mouth

Answer 16

False: It provides taste to the back 1/3 of the mouth

Question 17

Which nerve carries taste messages to the brain?

Answer 17

Chorda tympani nerve

Question 18

True or false: The taste threshold is the concentration necessary to elicit a taste response

Answer 18

True

Question 19

Sweet is tasted by which papillae?

Answer 19

Fungiform (also tastes salt)

Question 20

True or False: Salty tastes are caused by anions

Answer 20

False. Caused by Cations

Question 21

Sour is tasted by which papillae?

Answer 21

Circumvallate and foliate

Question 22

What is responsible for umami flavours?

Answer 22

Glutamate

Question 23

What is oleogustus?

Answer 23

Decribes the taste of fat or a “savory” taste

Question 24

True or false: Flavour =Taste + Texture

Answer 24

False. Flavour = Taste + Aroma

Question 25

True or False: Touch is the tactile character of food

Answer 25

True

Question 26

Define mouthfeel.

Answer 26

Physical, chemical interactions in the mouth, feeling of resistance to motion detected by nerves.

Question 27

Define a paired comparison test.

Answer 27

Two samples are presented, taster is asked to select one with more of a specific characteristic.

Question 28

Define a triangle test.

Answer 28

3 samples are presented, 2 same, 1 different. Taster is asked to determine the odd sample, or which 2 are the same.

Question 29

Define a duo trio test.

Answer 29

3 samples are presented, with a standard. Taster is asked to select the one most similar to standard.

Question 30

True or False: A triangle test gives a 33% chance of guessing the correct answer.

Answer 30

True