Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition Application > Food Evaluation > Flashcards

Food Evaluation Flashcards

1
Q

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

A

palatable
culturally acceptable
nutritious
safe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

main concern in cooking is to maintain _______ and
maximize _______

A

maintain nutritional value
maximize vitamin retention

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what are senses

A

physiological methods of perception

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

how many senses are there?
who said?

what are the senses?

A

5 senses
Aristotle

sight, smell, touch, hearing, taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

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

A

electromagnetic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

______ significantly contributes to palatability

A

color

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

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

A

strength of dilution
the ripeness
heated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

more color on your plate means _____

A

more variety of nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

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

A

chemical

hundreds of olfactory receptors in our olfactory epithelium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

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

A

many or few receptors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

____% of our taste comes from ____

A

75% smell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

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

A

smell
10 million

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

six groups of odors

A

spicy
flowery
fruity
resinous
burnt
foul

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

texture includes _______, _____, and ______

A

visual perception
touch
mouthfeel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

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

A

consistency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

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

A

astringency
(ex: lemon)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

sound is _______ propagating through a medium (air)

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

A

vibrations

touch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

sounds of foods are typically affected by _______

A

water content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

taste is a _____ sense

A

chemical

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

most of what we perceive or describe as taste is actually _____

A

smell

26
Q

all tastes can be perceived ______was well everywhere on the tongue

A

equally

27
Q

most powerful influencer of food selection

A

taste

28
Q

the more moisture or liquid, the ____ the taste of the food, due to ________

A

better
taste bud contact

29
Q

digestion starts in the ______ and we taste through _______ when our ______

A

mouth
tastebuds
saliva dissolves it

30
Q

criteria for food selection include ?

A

nutritional reasons
cultural/religious
psychological and social (nature vs nurture)
budgetary

31
Q

reasons someone might choose food for nutritional reasons

A

weight management
dietary guidelines
choose my plate

32
Q

cultural criteria for food choices can include

A

ethnically accepted foods
place of birth
geography and climate
cultural influences on manners

33
Q

buddhism beliefs

A

considered uncompassionate to eat the flesh of another living creature

vegetarianism often followed

34
Q

hinduism beliefs

A

vegetarianism promoted among some but not all of its followers

35
Q

seventh day adventist church

A

vegetarian diet recommended but not required for members

no caffeine

no alcohol

36
Q

church of Jesus Christ of Latter Day Saints (mormon church) beliefs

A

supports vegetarianism

use of alcohol, tea, coffee, and other caffeinated beverages discouraged

37
Q

islam beliefs

A

the Koran contains food laws recommended for muslims

similar to the food laws of judaism

38
Q

how can psychological and social criteria influence our food choices

A

peer pressure into tasting (beer, bone marrow, dog bones)

our interpersonal relationships can influence

39
Q

questions that deal with quality of food products fall under three main categories ?

A

discrimination
description
preference or hedonics

40
Q

subjective vs objective food evaluation tests

A

subjective
- sensory
- personal preference characteristics

objective
- rely on numbers
- quantity physical and chemical difference

41
Q

questions you may ask for discriminative tests

A

is ample A identical to sample B

find the 2 similar samples among the 3

find the odd sample among the 3

42
Q

what are descriptive tests?

A

quantify difference

  • describe characteristics of a product and measures any differences
43
Q

descriptive questions?

A

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
Q

what is hedonic or preference

A

describes the liking or acceptability of a sample

45
Q

questions about hedonic or preference

A

do you like the sample?

on a scale 1 to 10 where does it fall?

which sample is better?

46
Q

what is hedonics do?

A

evaluate one or more qualities of food on a scale from “like extremely” to “dislike extremely”

47
Q

types of objective tests

A

physical

chemical

48
Q

objective physical test

A

size, she, weight, volume, density, moisture, texture, viscosity

49
Q

objective chemical test

A

determine nutrient and non nutrient substances in food

50
Q

what tools can u use to do a physical test of food to measure

  • visual
  • weight/volume
A

microscope

scale
volume measure

51
Q

what can u use to measure texture?

A

penetrometer for tenderness

shortometer for tenderness by determining resistance of baked goods

52
Q

viscosity measured with?

A

line spread test

53
Q

chemical tests can test for ?

A

fat
carb
protein
fiber
salt
allergens
moisture

54
Q

why do we use sensory evaluation?

A

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
Q

tasting techniques

A

take three short sniffs (aroma)

slurp if liquid (aromatics)

specified amount

56
Q

procedure for tasting

A
  1. record basic tastes and other characteristic attributes
  2. evaluate mouthfeel factors
  3. note aftertastes
  4. cleanse palate
57
Q

sensory analysis participant requirements

A

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
Q

sensory analysis requirements for the room

A

sound proof without distractions
neutral colored with proper lighting
controlled and constant temperature
comfortable chairs
no outside odors

59
Q

sensory analysis requirements for samples and timing

A

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
Q

sensory analysis concerns

A

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)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions