Aspects of Food Quality Flashcards
1
Q
Protein
A
bodybuilding and tissue repair
2
Q
Carbohydrates and Fats (Lipids)
A
energy giving
3
Q
Vitamins, Minerals, Water
A
body regulating
4
Q
completeness of digestion and absorption
A
bioavailability
5
Q
general feeling and after effect
A
digestibility
6
Q
includes the cooking, serving, and storage of food in terms of:
- cost
- amount of time
- equipment
- labor
A
economic
7
Q
shape, size, volume, color, appearance
A
Palatability: visual
8
Q
aroma, smell, fragrance
A
Palatability: odor
9
Q
touch, mouthfeel, texture
A
Palatability: tactile
10
Q
noise
A
Palatability: sound
11
Q
sweet, salty, sour, bitter, savory (umami)
A
Palatability: taste
12
Q
composed of odor, taste, and mouthfeel
A
Palatability: flavor
13
Q
free from hazardous materials
A
safety of food:
- microbiological contamination
- physical and chemical constituents
- physical damage
- radiological
14
Q
ingested toxins produced by microorganisms
A
Food intoxication
15
Q
ingestion of pathogenic microbial cells
A
Food infection
