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Nutr 205 > Chapter 1 Food Selection > Flashcards

Chapter 1 Food Selection Flashcards

1
Q

The 5 criteria for sensory evaluation

A

Sight, odor, taste, touch, and sound

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2
Q

The 5 ways that eyes receive first impression of foods

A

Shape, color, consistency, serving size, appearance

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3
Q

Volatile Molecules

A

Molecules capable of evaporating like a gas into the air

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4
Q

Olfactory

A

Relating to the sense of smell

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5
Q

The 2 Classifications of Odor

A

6 groupings: Spicy, flowery, fruity, resinous, burnt, foul

4groupings: Fragrant (sweet), acid (sour), burnt, caprylic (goaty)

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6
Q

Volatile molecules travel through the air and are detected by the ______ ______.

A

Olfactory cells

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7
Q

The most influential factor in food selection

A

Taste

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8
Q

Gustatory

A

Relating to the sense of taste

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9
Q

Taste occurs when a substance ______________.

A

…stimulates the taste buds

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10
Q

Gustatory Cells

A

Taste buds connected to the brain via nerve cells

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11
Q

In order to be tasted, a substance must be _____

A

…dissolved in 99.5% liquid or saliva

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12
Q

Olfactory Nerve

A

Where nerve endings go to dissolve gas into saliva; approx the size of a stamp

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13
Q

Trigeminal Nerve

A

Senses pain (ie pepper)

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14
Q

The 3 important factors of odor

A

Volatile, solubility (dissolves gas into saliva), concentration (to detect odor)

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15
Q

The factor to determining taste is the degree to which _______

A

… a compound can be dissolved

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16
Q

Glossopharyngeal Nerve

A

9th nerve of taste, in back of the mouth

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17
Q

The 5 taste stimuli

A

Sweet, sour, bitter, salty, savory

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18
Q

Taste Interactions

A

When compounds that contribute to taste combine to create new tastes

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19
Q

3 Factors affecting taste

A

Genetic variation among individuals, temperature of food or beverage, variety in available food (repeatedly eating the same food decreases the taste)

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20
Q

Flavor

A

The combined sense of taste, odor, and mouthfeel

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21
Q

Aroma provides ___% of the impression of flavor

A

75%

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22
Q

3 Factors Affecting Touch

A

Texture, (perceived through sight, touch, and mouthfeel), Consistency (Firmness, Thickness), Astringency (Dry, Puckery feeling in mouth)

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23
Q

Chemethesis

A

Perceiving heat and coolness in foods that are not physically hot (chili peppers) or cold (mints)

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24
Q

Hearing is affected by ____

A

… water content

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25
Q

Sound: Crunching is more/less desirable, bending is more/less desirable

A

more; less

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26
Q

The 2 US Government Documents for Nutritional Criteria

A

Dietary Guidelines (2010, written every 5 years), My Pyramid (Visual guide based on dietary guidelines to help individuals make better food and lifestyle choices).

27
Q

MyPyramid’s 6 food groups

A
  1. Complex Carbohydrates
  2. Vegetables
  3. Fruits
  4. Milk
  5. Meat and Beans
  6. Oil
28
Q

The most important thing on the Food Pyramid for the Elderly. Why is it most important for them?

A

Water; They lose their sensation of thirst

29
Q

C.A.M.

A

Complimentary & Alternative Medicine

30
Q

Nutraceutical

A

Bioactive compound (nutrient and non-nutrient) that has health benefits

31
Q

Monograph

A

A summary sheet (fact sheet) describing a substance in terms of name (common and scientific), chemical constituents, functional uses (medical and common), dosage, side effects, drug interactions, and references

32
Q

Functional Food

A

Food or beverage with a physiological benefit - enhances overall health, prevents or treats a disease/condition, or improves physical/mental performance.

33
Q

The 3 Influences of Dietary Guidelines

A
  1. Consumer dietary changes (Less fat and red meat, more fruits and veggies)
  2. Health Focus (Reduce chronic disease, boost intake of nutrients ie calcium, fiber, Vitamin A/C, Potassium)
  3. C.A.M.(Complimentary and Alternative Medicine)
34
Q

Conventional (Whole) Foods

A

Foods that are minimally processed

35
Q

Fortified Foods

A

Wasn’t there, added it in

36
Q

Enriched Foods

A

Was there, processing took it out, so they put it back in

37
Q

Enhanced Foods

A

Made it better (ie added protein)

38
Q

The 4 types of functional foods

A

Conventional Foods, Modified Foods, Medical Foods, Foods for special dietary use

39
Q

Benefits of conventional food

A

Cancer risk reduction, heart health, intestinal health maintenance (probiotics), Urinary tract function (cranberry juice lowers bacteria concentration in urine)

40
Q

Modified Foods

A

Modified through fortification, enrichment, or enhancement

41
Q

Medical Foods

A

Formulated for specific management of a disease/condition, administered and managed by physician, not available via retail sale.

42
Q

Foods for Special Dietary Use

A

Available via retail sale, baby formula, lactose-free food, reduced acid coffee, weight reduction (slim fast, special k)

43
Q

Nutrigenomics

A

Focused on genetically-determined biochemical pathways linking specific dietary substances with health and disease. Enables people to select certain foods for optimal health or reduced risk of chronic disease.

44
Q

To maintain a healthy weight, women should consume approximately _____ calories each day

A

1600

45
Q

To maintain a healthy weight, men should consume approximately ________calories each day

A

2400-2600

46
Q

Calories “In Balance”

A

Calories Consumed = Calories Burned

47
Q

Calories “In Excess”

A

Calories Consumed > Calories Burned

48
Q

Calories “In Deficit”

A

Calories Consumed < Calories Burned

49
Q

4 Cultural influences of food habits

A

Ethnic infuences, place of birth, geography and climate, manners

50
Q

Food & Christianity

A

No specific food taboos; significance attached to certain foods such as fish

51
Q

Foods & Buddhism

A

Considered uncompassionate to eat the flesh of another living creature; vegetarianism often allowed

52
Q

Foods & Hinduism

A

Soul is all-important, uniting all beings as one; cow is sacred; vegetarianism promoted among some, not all, followers

53
Q

Foods & Seventh Day Adventist Church

A

Vegetarianism is recommended; between meal snacks are discouraged

54
Q

Foods & Church of Jesus Christ of Latter-Day Saints (Mormon Church)

A

Vegetarianism is supported; no alcohol, tea, coffee, caffeine; discouragement of alcohol and illegal drugs

55
Q

Foods & Islam

A

Halal dietary food laws; no animals, blood, improper slaughtering, carrion, intoxicants

56
Q

Foods & Judaism

A

The Kashruth - Dietary laws adhered to by orthodox Jews; three food groups: meat, dairy, and pareve (neither meat nor dairy); allowed: kosher animals; not allowed: blood, mixing meat and milk

57
Q

9 Psychological & Sociological Criteria in Food Selection

A

Sense of security, Social Conscience/Peer Pressure, Display of Status/hospitality, Informational Influences (advertising), Environmentally sound foods, GMOs, Organic Foods, Natural Food, Cost

58
Q

USDA Criteria for a “Natural” Food

A

1) Does not contain an artificial ingredient, a chemical preservative, or any other synthetic/artificial ingredient.
2) Product and it’s ingredients are minimally processed

59
Q

S.N.A.P.

A

Supplemental Nutrition Assistance Program (formerly the Food Stamp Program)

60
Q

Thrifty Food Plan

A

Calculates what an average family needs to spend on food

61
Q

100% Organic

A

100% made of organic material; may use USDA organic stamp

62
Q

Organic

A

95% made of organic material; may use USDA organic stamp

63
Q

Made with Organic Ingredients

A

70% or more of product is made of organic material; No stamp, but can say “made with organic ingredients”

64
Q

Contains Organic Ingredients

A

70% or less of product is organic; No stamp; Can only list organic ingredients in nutritional facts

Nutr 205 (13 decks)

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