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Nutrition > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

Said “Let thy food be thy medicine”

A

Hippocrates

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2
Q

Discovered Scurvy/Year

A

James Lind/1747

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3
Q

When was vitamin c discovered

A

1912

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4
Q

When was vitamin c chemically produced

A

1930

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5
Q

Developed concept of metabolism/decade

A

Antoine Lavoisier/1770’s

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6
Q

Vitamins were discover by who and when

A

European doctors/early 1900’s

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7
Q

Food selection is based on what

A

the senses

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8
Q

What sense the first impression of food

A

sight

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9
Q

First impression of food includes (5)

A

shape, color, shine, defects, size

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10
Q

Organ system for smelling

A

Olfactory System

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11
Q

How many smells can the average human olfactory system smell

A

2000-4000

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12
Q

People with highly sensitive olfactory systems can distinguish how many odors?

A

10000

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13
Q

Small vaporized particles

A

volatile molecules

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14
Q

Is it easier to smell warm or cold foods? Why?

A

Warm. Volatile molecules are generated by the application of heat.

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15
Q

Most influential sense in food selection

A

Taste

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16
Q

Where are taste buds found?

A

tongue, phlanax, palate

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17
Q

How many taste buds are there?

A

9000-10000

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18
Q

Taste is a combination of what?

A

smell and taste (volatile and non-volatile compounds)

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19
Q

Do taste buds diminish over time?

A

Yes

20
Q

Five categories of taste

A

bitter, sour, sweet, salty, umami

21
Q

Perception stimulated when a substance in the mouth reacts chemically with a taste receptor cell in the oral cavity

A

taste

22
Q

how food feels to the hands

A

texture

23
Q

Physical sensation in the mouth caused by food or drink

A

mouthfeel

24
Q

pleasant to taste

A

palatable

25
Q

firmness or thickness food

A

consistency

26
Q

combination of taste, smell, and mouthfeel

A

flavor

27
Q

heavy influence on flavor

A

amount of fat

28
Q

foods selected, produced, or consumed for reasons beyond nutritive and caloric content.

A

Functional Food

29
Q

Four categories of functional food

A

modified, conventional, medical and special dietary

30
Q

Functional food modified through enhancement, enrichment, or fortification

A

Modified foods

31
Q

Simple, unmodified whole foods

A

conventional foods

32
Q

Functional food intended to be ingested under the supervision of a medical professional

A

Medical Foods

33
Q

Three distinctions of special dietary food:

A

support a dietary need from a physical, pathological, or physiological condition; supply vitamins/minerals with the intent on increasing intake; support a dietary need by being a sole item in a diet (ex. gluten free)

34
Q

Describes ideas, customs, skills and art of a particular group of people in a period of civilzation

A

culture

35
Q

What is a food desert?

A

Urban areas where it is difficult to afford or find high quality whole foods

36
Q

Three factors that affect a persons access to food:

A

culture, economic considerations, religious considerations

37
Q

Consider it uncompassionate to eat the flesh of animals

A

Buddhists

38
Q

Do not believe in killing or injuring an animal for it’s meat

A

Hindu

39
Q

Discourages parishioners from consuming alcohol, coffee, and tea

A

Mormans

40
Q

Involve fasting or food restrictions during specific times

A

Religious holidays

41
Q

foods selected, produced, or consumed for reasons beyond nutritive and caloric content.

A

Functional Food

42
Q

Modified foods

A

Functional food modified through enhancement, enrichment, or fortification

43
Q

conventional foods

A

Simple, unmodified whole foods

44
Q

Medical Foods

A

Functional food intended to be ingested under the supervision of a medical professional

45
Q

ruminant animals, chicken, geese, fruits and vegetables; supervised slaughter and proper removal of blood

A

Kosher

46
Q

no animal blood, improper slaughter, intoxicants, or decay

A

Halal

47
Q

Religious holidays

A

Involve fasting or food restrictions during specific times

Nutrition (56 decks)

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