Chapter 1 Food Selection Flashcards
The 5 criteria for sensory evaluation
Sight, odor, taste, touch, and sound
The 5 ways that eyes receive first impression of foods
Shape, color, consistency, serving size, appearance
Volatile Molecules
Molecules capable of evaporating like a gas into the air
Olfactory
Relating to the sense of smell
The 2 Classifications of Odor
6 groupings: Spicy, flowery, fruity, resinous, burnt, foul
4groupings: Fragrant (sweet), acid (sour), burnt, caprylic (goaty)
Volatile molecules travel through the air and are detected by the ______ ______.
Olfactory cells
The most influential factor in food selection
Taste
Gustatory
Relating to the sense of taste
Taste occurs when a substance ______________.
…stimulates the taste buds
Gustatory Cells
Taste buds connected to the brain via nerve cells
In order to be tasted, a substance must be _____
…dissolved in 99.5% liquid or saliva
Olfactory Nerve
Where nerve endings go to dissolve gas into saliva; approx the size of a stamp
Trigeminal Nerve
Senses pain (ie pepper)
The 3 important factors of odor
Volatile, solubility (dissolves gas into saliva), concentration (to detect odor)
The factor to determining taste is the degree to which _______
… a compound can be dissolved
Glossopharyngeal Nerve
9th nerve of taste, in back of the mouth
The 5 taste stimuli
Sweet, sour, bitter, salty, savory
Taste Interactions
When compounds that contribute to taste combine to create new tastes
3 Factors affecting taste
Genetic variation among individuals, temperature of food or beverage, variety in available food (repeatedly eating the same food decreases the taste)
Flavor
The combined sense of taste, odor, and mouthfeel
Aroma provides ___% of the impression of flavor
75%
3 Factors Affecting Touch
Texture, (perceived through sight, touch, and mouthfeel), Consistency (Firmness, Thickness), Astringency (Dry, Puckery feeling in mouth)
Chemethesis
Perceiving heat and coolness in foods that are not physically hot (chili peppers) or cold (mints)
Hearing is affected by ____
… water content
Sound: Crunching is more/less desirable, bending is more/less desirable
more; less
The 2 US Government Documents for Nutritional Criteria
Dietary Guidelines (2010, written every 5 years), My Pyramid (Visual guide based on dietary guidelines to help individuals make better food and lifestyle choices).
MyPyramid’s 6 food groups
- Complex Carbohydrates
- Vegetables
- Fruits
- Milk
- Meat and Beans
- Oil
The most important thing on the Food Pyramid for the Elderly. Why is it most important for them?
Water; They lose their sensation of thirst
C.A.M.
Complimentary & Alternative Medicine
Nutraceutical
Bioactive compound (nutrient and non-nutrient) that has health benefits
Monograph
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
Functional Food
Food or beverage with a physiological benefit - enhances overall health, prevents or treats a disease/condition, or improves physical/mental performance.
The 3 Influences of Dietary Guidelines
- Consumer dietary changes (Less fat and red meat, more fruits and veggies)
- Health Focus (Reduce chronic disease, boost intake of nutrients ie calcium, fiber, Vitamin A/C, Potassium)
- C.A.M.(Complimentary and Alternative Medicine)
Conventional (Whole) Foods
Foods that are minimally processed
Fortified Foods
Wasn’t there, added it in
Enriched Foods
Was there, processing took it out, so they put it back in
Enhanced Foods
Made it better (ie added protein)
The 4 types of functional foods
Conventional Foods, Modified Foods, Medical Foods, Foods for special dietary use
Benefits of conventional food
Cancer risk reduction, heart health, intestinal health maintenance (probiotics), Urinary tract function (cranberry juice lowers bacteria concentration in urine)
Modified Foods
Modified through fortification, enrichment, or enhancement
Medical Foods
Formulated for specific management of a disease/condition, administered and managed by physician, not available via retail sale.
Foods for Special Dietary Use
Available via retail sale, baby formula, lactose-free food, reduced acid coffee, weight reduction (slim fast, special k)
Nutrigenomics
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.
To maintain a healthy weight, women should consume approximately _____ calories each day
1600
To maintain a healthy weight, men should consume approximately ________calories each day
2400-2600
Calories “In Balance”
Calories Consumed = Calories Burned
Calories “In Excess”
Calories Consumed > Calories Burned
Calories “In Deficit”
Calories Consumed < Calories Burned
4 Cultural influences of food habits
Ethnic infuences, place of birth, geography and climate, manners
Food & Christianity
No specific food taboos; significance attached to certain foods such as fish
Foods & Buddhism
Considered uncompassionate to eat the flesh of another living creature; vegetarianism often allowed
Foods & Hinduism
Soul is all-important, uniting all beings as one; cow is sacred; vegetarianism promoted among some, not all, followers
Foods & Seventh Day Adventist Church
Vegetarianism is recommended; between meal snacks are discouraged
Foods & Church of Jesus Christ of Latter-Day Saints (Mormon Church)
Vegetarianism is supported; no alcohol, tea, coffee, caffeine; discouragement of alcohol and illegal drugs
Foods & Islam
Halal dietary food laws; no animals, blood, improper slaughtering, carrion, intoxicants
Foods & Judaism
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
9 Psychological & Sociological Criteria in Food Selection
Sense of security, Social Conscience/Peer Pressure, Display of Status/hospitality, Informational Influences (advertising), Environmentally sound foods, GMOs, Organic Foods, Natural Food, Cost
USDA Criteria for a “Natural” Food
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
S.N.A.P.
Supplemental Nutrition Assistance Program (formerly the Food Stamp Program)
Thrifty Food Plan
Calculates what an average family needs to spend on food
100% Organic
100% made of organic material; may use USDA organic stamp
Organic
95% made of organic material; may use USDA organic stamp
Made with Organic Ingredients
70% or more of product is made of organic material; No stamp, but can say “made with organic ingredients”
Contains Organic Ingredients
70% or less of product is organic; No stamp; Can only list organic ingredients in nutritional facts
