Chapter 1

Question 1

Sensory Criteria

Answer 1

Sight, Odor, Taste, Touch, Hearing

Question 2

Sight

Answer 2

first impression of foods: shapes, colors, consistency, serving size, and presence

Question 3

Odor

Answer 3

spicy, flowery, fruity, resinous, burnt, and foul

Question 4

Volatile Molecules

Answer 4

Molecules capable of evaporating like gas into the air.

Question 5

Classification of Odors

Answer 5

spicy, flowery, fruity, resinous, burnt, and foul

Question 6

Taste

Answer 6

Taste buds are located on the tongue, mouth plates, and pharynx.

Question 7

Gustatory

Answer 7

Cells relay a message to the brain via one of the cranial nerves.

Question 8

Six Taste Stimuli

Answer 8

sweet, sour, bitter, salty, umami, oleogustus

Question 9

Sweet

Answer 9

the sweetness of sugar comes from the chemical configuration of its molecule. Sugars, glycols, alcohols, and aldehydes.

Question 10

Sour

Answer 10

The sour taste comes from food acids, it is related to hydrogen ions.

Question 11

Bitter

Answer 11

caffeine (tea coffee), theobromine (chocolate), phenolic compounds (grapefruit)

Question 12

Salty

Answer 12

ionize salts like sodium ions in sodium chloride

Question 13

Umami

Answer 13

It is a savory flavor, imparting the taste of beef broth but without salt.

Question 14

Oleogustus

Answer 14

It is the taste of fat. Medium and long-chain esterified fatty acids produce a unique taste sensation separate from the basic tastes.

Question 15

Touch

Answer 15

Conveys to the food’s texture, consistency, astringency, and temperature.

Question 16

Consistency

Answer 16

Expressed in terms of tenderness, chewiness, viscosity, thickness, thinness, and elasticity.

Question 17

Astringency

Answer 17

Causes puckering of the mouth, for example, lemon juice and vinegar.

Question 18

Chemesthesis

Answer 18

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.

Question 19

Nutritional Criteria

Answer 19

Set of targets for certain nutrients found in a serving of food

Question 20

Weight Management

Answer 20

Individuals must restrict their intake of food energy and increase their expenditure of energy in order to lose weight.

Question 21

Dietary Guidelines

Answer 21

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.

Question 22

Consumer Dietary Changes