Chapter 1

Question 1

Said “Let thy food be thy medicine”

Answer 1

Hippocrates

Question 2

Discovered Scurvy/Year

Answer 2

James Lind/1747

Question 3

When was vitamin c discovered

Answer 3

1912

Question 4

When was vitamin c chemically produced

Answer 4

1930

Question 5

Developed concept of metabolism/decade

Answer 5

Antoine Lavoisier/1770’s

Question 6

Vitamins were discover by who and when

Answer 6

European doctors/early 1900’s

Question 7

Food selection is based on what

Answer 7

the senses

Question 8

What sense the first impression of food

Answer 8

sight

Question 9

First impression of food includes (5)

Answer 9

shape, color, shine, defects, size

Question 10

Organ system for smelling

Answer 10

Olfactory System

Question 11

How many smells can the average human olfactory system smell

Answer 11

2000-4000

Question 12

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

Answer 12

10000

Question 13

Small vaporized particles

Answer 13

volatile molecules

Question 14

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

Answer 14

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

Question 15

Most influential sense in food selection

Answer 15

Taste

Question 16

Where are taste buds found?

Answer 16

tongue, phlanax, palate

Question 17

How many taste buds are there?

Answer 17

9000-10000

Question 18

Taste is a combination of what?

Answer 18

smell and taste (volatile and non-volatile compounds)

Question 19

Do taste buds diminish over time?

Answer 19

Yes

Question 20

Five categories of taste

Answer 20

bitter, sour, sweet, salty, umami

Question 21

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

Answer 21

taste

Question 22

how food feels to the hands

Answer 22

texture

Question 23

Physical sensation in the mouth caused by food or drink

Answer 23

mouthfeel

Question 24

pleasant to taste

Answer 24

palatable

Question 25

firmness or thickness food

Answer 25

consistency

Question 26

combination of taste, smell, and mouthfeel

Answer 26

flavor

Question 27

heavy influence on flavor

Answer 27

amount of fat

Question 28

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

Answer 28

Functional Food

Question 29

Four categories of functional food

Answer 29

modified, conventional, medical and special dietary

Question 30

Functional food modified through enhancement, enrichment, or fortification

Answer 30

Modified foods

Question 31

Simple, unmodified whole foods

Answer 31

conventional foods

Question 32

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

Answer 32

Medical Foods

Question 33

Three distinctions of special dietary food:

Answer 33

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)

Question 34

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

Answer 34

culture

Question 35

What is a food desert?

Answer 35

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

Question 36

Three factors that affect a persons access to food:

Answer 36

culture, economic considerations, religious considerations

Question 37

Consider it uncompassionate to eat the flesh of animals

Answer 37

Buddhists

Question 38

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

Answer 38

Hindu

Question 39

Discourages parishioners from consuming alcohol, coffee, and tea

Answer 39

Mormans

Question 40

Involve fasting or food restrictions during specific times

Answer 40

Religious holidays

Question 41

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

Answer 41

Functional Food

Question 42

Modified foods

Answer 42

Functional food modified through enhancement, enrichment, or fortification

Question 43

conventional foods

Answer 43

Simple, unmodified whole foods

Question 44

Medical Foods

Answer 44

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

Question 45

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

Answer 45

Kosher

Question 46

no animal blood, improper slaughter, intoxicants, or decay

Answer 46

Halal

Question 47

Religious holidays

Answer 47

Involve fasting or food restrictions during specific times