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NUFS 100 > Food Quality > Flashcards

Food Quality Flashcards

1
Q

How do we define food quality?

A
  • sensory Quality
  • Nutritional Value
  • Meets government and industry standards
  • situational use
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2
Q

What are the four main sensory dimensions of food products?

A

Appearance
Aroma
Flavor
Texture

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3
Q

When do we apply most of our expectations of food?

A

When we first look at it

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4
Q

What are some of the things that we look for when assessing the appearance of food?

A
  • The color of foods
  • The surface characteristics of food
  • The interior appearance of food
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5
Q

Aroma is related to food ____

A

Temperature.

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6
Q

When do we encounter Aroma?

A

Aromas are perceived prior to and during the consumption of food.

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7
Q

Is the tongue map of taste correct?

A

No it is not

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8
Q

What are the five basic tastes that the human tongue can taste?

A
  • Sweet
  • Sour
  • Salty
  • Bitter
  • Umami
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9
Q

True or False?

Smell and sent are very strong connectors to memory

A

True.

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10
Q

When people are developing Alzheimer, people lose the ability to identify ____, making it a effective benchmark at determine the onset of the condition

A

odars and their associations

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11
Q

What is the most important attribute of ant food product?

A

Flavor

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12
Q

How is flavor constructed?

A

A combination of taste and smell.

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13
Q

Taste is almost always associated with flavour, but is it the only factor that influences flavor?

A

No, smell is a HUGE part of developing flavor.

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14
Q

True or false: Anywhere you have soft tissue up to your stomach, you have taste buds.

A

True.

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15
Q

When do we first assess the texture of foods?

A

Assessed initially with your eyes, then your hands, then your mouth.

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16
Q

The oral texture perception stage is dynamic. What are the stages?

A
  1. Initial stage (biting into the food)
  2. Mastication stage (the chewing of the food, and how the texture changes)
  3. Residual stage (anything that remains after chewing is completed, and before swallowing)
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17
Q

What is the Trigeminal sense?

A

An additional sensory parameter that stimulates the sense of heat and cold.

Spicy foods (hot)
or 
Mint foods (cold)
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18
Q

How are the sensory qualities of food products assessed?

A
  • Consumer sensory panels
  • Trained panels (product development and quality control)
  • Grading (tasting foods/drinks to ensure they meet a set of standards)
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19
Q

What is a Consumer Sensory panel?

A
  • Groups of consumers who like the product come in to evaluate the product at hand.
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20
Q

What would the Consume Sensory Panel evaluate?

A
  • Product liking
  • product preference
  • simple differences among similar products
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21
Q

What is a trained Sensory panel?

A

Participants with higher sensory acuity are trained to identify and quantify the sensory characteristics of a product.

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22
Q

What would be an example of a product that a Trained Sensory panel would assess?

A

-Wine evaluation for quality desalination systems such as vintner’s Quality Alliance (VQA)

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23
Q

What are the flavor profiles of a Grenache?

A

Smoky, pepper, raspberry

24
Q

What is the flavor profile of a Pinot Noir?

A

Raspberry
Cherry
Violets
Truffles

25
Q

What are some of the equipment(s) used to evaluate the sensory dimensions of food products?

A

Colorimeter (checks colour)

Consistemoter (checks consistency)

26
Q

How would a Consistemoter be used?

A

Kechup only flows down when force is applied.

27
Q

True or false:

Eating habits are just as important as food choices.

A

True .

28
Q

Within the new Canadian food guide (2019) what are some of the suggestions around food habits?

A
  • suggestions to eat with others
  • limit sodium, sugar, and saturated fat
  • read food labels
  • be aware of food marketing
  • cook more often
29
Q

How are Micro-nutrients altered during the processing of foods?

A

Some micronutrients (vitamins & minerals) can be destroyed or lost during processing (thermal processing)

30
Q

What is Fortification?

A

How nutritional value is restored.

31
Q

What Macronutrents are preserved during processing?

A

Protein, carbohydrate, fat

32
Q

What are some of the examples of food fortification?

A
  • Adding iodine to salt
  • adding Vitamin A&D to margarine
  • Vitamin D to milk
  • Vitamin B1, B2, and Fe to bread
  • Vitamin C to juices.
33
Q

Health Canada allows food fortification to….

A

Replace nutrients lost during processing (enrichment) as a public health intervention .

34
Q

What is the goal of food fortification?

A

Ensure nutritional equivalence of substitute foods, and to ensure nutrient composition of foods for special dietary purposes are up to standard.

35
Q

What are the positives of food processing?

A
  • fundamental part of human culture

- Benefits towards extending shelf-life, improving food safety, availability and trans-portability.

36
Q

What are the negative views of Processing?

A

Ultra Processing - Where the significance of processing impacts on health are overlooked and marginalized

37
Q

True or False:

A diet based on ultra-processed foods promotes obesity and chronic disease.

A

This is true

38
Q

According to the Canadian heart and stroke foundation, what % of daily calories is ultra-processed foods?

A

50%

39
Q

What are ultra processed foods connected to (negative health wise)

A

They are connected to diabetes, obesity, and high blood pressure.

40
Q

What are some of the characteristics of Ultra-processed foods?

A
  • High energy density
  • Large Portion sizes
  • Low levels of fiber, micro-nutrients, petrochemicals.
  • Poor-quality dietary fat
  • High glycemic load
  • high intensity flavoring
41
Q

Within the food industry, what are some of the healthy food perspectives that are beginning to take hold around technological advancement?

A

As technology advances, and the development of food becomes easier, the focus of technological use should be guided by public health rather than short term economic consideration.

42
Q

What are 4 ways the food industry is attempting to change perspectives on healthy foods?

A
  • Preserve Beneficial PUFAs (polyunsaturated fatty acids)
  • Use ingredients with high nutritional value
  • Presenting alternatives to high processed foods, along with directing ads away from highly processed foods.
43
Q

What is Slow food?

A

A Edmonton based organization that aims to bring awareness around the high quality nature (as well as the amazing dishes that can be made) of healthy and locally sourced foods.

44
Q

What dose Caveat Emptor mean?

A

Let the buyer beware

45
Q

What is the CFIA and what is their goal?

A

The Canadian Food Inspection Agency.

This agency is dedicated to safeguarding Canada’s food supply.

46
Q

How dose the CFIA enforce their regulations and rules?

A

They Set and enforce compositional, labelling and quality
standards, as well as enforce the food safety and
nutritional quality standards established by Health
Canada

47
Q

The CFIA preforms federal inspections of what?

A
  • Food
  • Animal health
  • Plant Protection
48
Q

True or False:

The CFIA dose not inspect meat and fish processing facilities, as they cannot alter the composition of the meat product.

A

This is false.

They do preform inspections of meat and fish processing facilities.

49
Q

True or false:

The CFIA has the authority to check food shipments from abroad.

A

True

50
Q

Can the CFIA call back food products?

A

Yes

51
Q

Who reviews food labels for honesty and accuracy?

A

The CFIA

52
Q

Can the CFIA preform lab analysis of foods for impurities, residues, and microbes?

A

Yes

53
Q

What are some areas that the CFIA has been improving upon recently?

A
  • Systematic and risk based inspection systems
  • Greater training for inspectors
  • Mobilized testing facilities
  • Increased licensing of food manufactures and processors
54
Q

What is the SFCR?

A

The New Safe Food for Canadians Regulations

55
Q

What is the goal for the SFCR?

A

improve food safety for all Canadian consumers and businesses.

NUFS 100 (10 decks)

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