Chapter 1: Nutrition

Question 1

Olfactory system

Answer 1

The organ system used for smelling

Question 2

Volatile molecules

Answer 2

small, vaporized particles

Question 3

Taste

Answer 3

The perception stimulated when a substance in the mouth reacts chemically with a taste receptor cell in the oral cavity.

Question 4

Umami

Answer 4

one of the five categories of taste in the food, corresponding to the flavor of glutamates, especially monosodium glutamate.

Question 5

Mouthfeel

Answer 5

The physical sensations in the mouth caused by food or drink.

Question 6

Palatable

Answer 6

Pleasant to taste.

Question 7

Consistency

Answer 7

The firmness or thickness of a food.

Question 8

Flavor

Answer 8

A combination of taste, smell, and mouthfeel.

Question 9

Functional foods

Answer 9

Foods selected, produced, or consumed for reasons beyond calorie and nutrient content.

Question 10

Modified foods

Answer 10

Foods modified through enhancement, enrichment, or nutrient fortification.

Question 11

Conventional foods

Answer 11

simple, unmodified whole foods like vegetables and fruits.

Question 12

Medical foods

Answer 12

Food intended to be ingested under the supervision of a physician for specific dietary management of a disease or condition.

Question 13

Specialty dietary foods

Answer 13

Foods supporting a condition, supplying vitamins or minerals to increase intake, or serving as the side item in a diet.

Question 14

Culture

Answer 14

The ideas, customs, skills, and art of a group of people in a period of civilization.

Question 15

Food deserts

Answer 15

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

Question 16

Kosher

Answer 16

Foods fit for consumption per the requirement of jewish law.

Question 17

Halal foods

Answer 17

Foods deemed acceptable for consumption by muslim law.