Week 1 Flashcards
(29 cards)
whole foods
foods as you find them in their natural state, minimally processed, and free from additives or artificial ingredients
processed foods
and deliberate change to a food before it is available to eat, such as salting, fermenting, drying, canning, freezing, packaging, or other types of processing
sight food selection
if the food looks appealing
we might have as many as _____ olfactory receptors
1 trillion
volatile molecules
molecules capable of evaporating like a gas into the air
olfactory
relating to the sense of smell
most odors are detected at low concentrations
true
most odors are detected at low concentrations
true
most odors are detected at low concentrations
true
how do we detect smell?
volatile molecules move through the air to the yellow, quarter sized, olfactory epithelium, located inside the upper part of the nasal cavity
what are tastes made of
a combination of nonvolatile and volatile compounds
mechanism of taste
food comes into the mouth, is dissolved in saliva, goes into taste bud pores, comes in contact with cilia on gustatory cells, the brain signals taste through nervous electrical impulses
people of the age of ____ begin to have diminished taste
45
what are the six tastes?
sweet, sour, bitter, salty, umami, and oleogustus
sour
sourness has to do with what kind of ions
Hydrogen
The ability to taste bitterness can warn against ingesting what
toxins
what is oleogustus
taste for fat
what factors affect taste
temperature, genetics, psychological, appearance, and hunger level
define flavor
the combined sense of taste, odor, and mouthfeel
define food consistency
a food’s firmness or thickness
define astringency
a sensory phenomenon characterized by a dry, puckery feeling in the mouth
define chemesthesis
certain foods are not physically hot or cold, but have hot or cold impressions (ex. peppers, cucumbers)
what is the main purpose of eating and drinking
to replace the nutrients used in the body’s maintenance, repair, and growth, as well as to obtain necessary energy
