Chapter 1 Flashcards
Sensory Criteria
Sight, Odor, Taste, Touch, Hearing
Sight
first impression of foods: shapes, colors, consistency, serving size, and presence
Odor
spicy, flowery, fruity, resinous, burnt, and foul
Volatile Molecules
Molecules capable of evaporating like gas into the air.
Classification of Odors
spicy, flowery, fruity, resinous, burnt, and foul
Taste
Taste buds are located on the tongue, mouth plates, and pharynx.
Gustatory
Cells relay a message to the brain via one of the cranial nerves.
Six Taste Stimuli
sweet, sour, bitter, salty, umami, oleogustus
Sweet
the sweetness of sugar comes from the chemical configuration of its molecule. Sugars, glycols, alcohols, and aldehydes.
Sour
The sour taste comes from food acids, it is related to hydrogen ions.
Bitter
caffeine (tea coffee), theobromine (chocolate), phenolic compounds (grapefruit)
Salty
ionize salts like sodium ions in sodium chloride
Umami
It is a savory flavor, imparting the taste of beef broth but without salt.
Oleogustus
It is the taste of fat. Medium and long-chain esterified fatty acids produce a unique taste sensation separate from the basic tastes.
Touch
Conveys to the food’s texture, consistency, astringency, and temperature.
Consistency
Expressed in terms of tenderness, chewiness, viscosity, thickness, thinness, and elasticity.
Astringency
Causes puckering of the mouth, for example, lemon juice and vinegar.
Chemesthesis
How certain foods that are not physically hot or cold appear to give the impression of being “hot” or “cold” when placed on the tongue.
Nutritional Criteria
Set of targets for certain nutrients found in a serving of food
Weight Management
Individuals must restrict their intake of food energy and increase their expenditure of energy in order to lose weight.
Dietary Guidelines
Following a healthy eating pattern across the life span, focusing on a variety of nutrient-dense foods in an amount to meet nutrient needs within calorie limits, limiting calories from added sugars and saturated fats while reducing sodium intake, shifting to healthier food and beverage choice, and supporting healthy eating patterns.
Consumer Dietary Changes
