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Nutrition Application > Food Evaluation > Flashcards

Food Evaluation Flashcards

1
Q

food prep must be ____, _____, _____, and _____

A

palatable
culturally acceptable
nutritious
safe

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2
Q

main concern in cooking is to maintain _______ and
maximize _______

A

maintain nutritional value
maximize vitamin retention

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3
Q

purpose for cooking is to increase ______
improve _____
and destroy ______

A

increase palatability

improve digestibility (softens cellulose for digestion and nutrient absorption)

destroys pathogenic organisms

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4
Q

what are senses

A

physiological methods of perception

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5
Q

how many senses are there?
who said?

what are the senses?

A

5 senses
Aristotle

sight, smell, touch, hearing, taste

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6
Q

sight is the ability of the brain and eye to detect ________ waves within the visible range and interpret the image

A

electromagnetic

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7
Q

______ significantly contributes to palatability

A

color

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8
Q

color can indicate the ______
the ______
and degree to which the food was ______

A

strength of dilution
the ripeness
heated

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9
Q

more color on your plate means _____

A

more variety of nutrients

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10
Q

smell and odor is a _______ sense. How do we sense these?

A

chemical

hundreds of olfactory receptors in our olfactory epithelium

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11
Q

odor molecules have a variety of features and can combine with _______

A

many or few receptors

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12
Q

the combination of signals from different receptors makes up what we perceive as the _____ of substances or mixtures of substances (_______)

A

smell
volatiles

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13
Q

____% of our taste comes from ____

A

75% smell

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14
Q

______ molecules capable of evaporating like gas into the air (add heat=______ form)

we are able to detect odors when these molecules travel through the air and some of them reach the olfactory epithelium

A

volatile
volatile

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15
Q

olfactory relates to the sense of _____ and there are _______ cells in the nasal cavity

A

smell
10 million

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16
Q

six groups of odors

A

spicy
flowery
fruity
resinous
burnt
foul

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17
Q

texture includes _______, _____, and ______

A

visual perception
touch
mouthfeel

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18
Q

_________ describes brittleness, chewiness, viscosity, thickness, and elasticity

A

consistency

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19
Q

what us the sensory phenomenon characterized by dry pucker feeling in the mouth

A

astringency
(ex: lemon)

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20
Q

sound is _______ propagating through a medium (air)

detections of these is a mechanical sense similar to _______ but more specialized

A

vibrations

touch

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21
Q

sounds of foods are typically affected by _______

A

water content

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22
Q

taste is a _____ sense

A

chemical

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23
Q

what are the four main types of taste that receptors (_______) in the tongue can distinguish?

A

buds

  1. sweet
  2. salty
    3.sour
  3. bitter
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24
Q

in 1908, a fifth receptor was recognized, called ______
HOW DOES THIS RECEPTOR WORK?

A

umami (savoriness)

detects the amino acid glutamate (commonly found in meat and artificial flavoring)

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25
most of what we perceive or describe as taste is actually _____
smell
26
all tastes can be perceived ______was well everywhere on the tongue
equally
27
most powerful influencer of food selection
taste
28
the more moisture or liquid, the ____ the taste of the food, due to ________
better taste bud contact
29
digestion starts in the ______ and we taste through _______ when our ______
mouth tastebuds saliva dissolves it
30
criteria for food selection include ?
nutritional reasons cultural/religious psychological and social (nature vs nurture) budgetary
31
reasons someone might choose food for nutritional reasons
weight management dietary guidelines choose my plate
32
cultural criteria for food choices can include
ethnically accepted foods place of birth geography and climate cultural influences on manners
33
buddhism beliefs
considered uncompassionate to eat the flesh of another living creature vegetarianism often followed
34
hinduism beliefs
vegetarianism promoted among some but not all of its followers
35
seventh day adventist church
vegetarian diet recommended but not required for members no caffeine no alcohol
36
church of Jesus Christ of Latter Day Saints (mormon church) beliefs
supports vegetarianism use of alcohol, tea, coffee, and other caffeinated beverages discouraged
37
islam beliefs
the Koran contains food laws recommended for muslims similar to the food laws of judaism
38
how can psychological and social criteria influence our food choices
peer pressure into tasting (beer, bone marrow, dog bones) our interpersonal relationships can influence
39
questions that deal with quality of food products fall under three main categories ?
discrimination description preference or hedonics
40
subjective vs objective food evaluation tests
subjective - sensory - personal preference characteristics objective - rely on numbers - quantity physical and chemical difference
41
questions you may ask for discriminative tests
is ample A identical to sample B find the 2 similar samples among the 3 find the odd sample among the 3
42
what are descriptive tests?
quantify difference - describe characteristics of a product and measures any differences
43
descriptive questions?
how do the samples differ what does the sample taste like what are the 3 most important texture attributes you perceive in the sample
44
what is hedonic or preference
describes the liking or acceptability of a sample
45
questions about hedonic or preference
do you like the sample? on a scale 1 to 10 where does it fall? which sample is better?
46
what is hedonics do?
evaluate one or more qualities of food on a scale from "like extremely" to "dislike extremely"
47
types of objective tests
physical chemical
48
objective physical test
size, she, weight, volume, density, moisture, texture, viscosity
49
objective chemical test
determine nutrient and non nutrient substances in food
50
what tools can u use to do a physical test of food to measure - visual - weight/volume
microscope scale volume measure
51
what can u use to measure texture?
penetrometer for tenderness shortometer for tenderness by determining resistance of baked goods
52
viscosity measured with?
line spread test
53
chemical tests can test for ?
fat carb protein fiber salt allergens moisture
54
why do we use sensory evaluation?
to determine the market value of a product to determine shelf life of a product ingredient substitution to compare the product with another determine storage conditions
55
tasting techniques
take three short sniffs (aroma) slurp if liquid (aromatics) specified amount
56
procedure for tasting
1. record basic tastes and other characteristic attributes 2. evaluate mouthfeel factors 3. note aftertastes 4. cleanse palate
57
sensory analysis participant requirements
no colds no chewing gum no food one hour prior no smokers not colorblind no strong likes/dislikes equal gender and age distribution no comsetics
58
sensory analysis requirements for the room
sound proof without distractions neutral colored with proper lighting controlled and constant temperature comfortable chairs no outside odors
59
sensory analysis requirements for samples and timing
temperature of samples are the same present and serve food as typically consumed evaluate no more than 3 samples/time late morning/ mid afternoon rinse between samples (warm water rinse with fat samples)(water and crackers)
60
sensory analysis concerns
determining the wrong objective for conducting the analysis participant population inappropriate choosing the wrong testing environment asking the wrong questions bias judgement of the products lacks scientific control

Nutrition Application (15 decks)

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