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Foods > Food Selection > Flashcards

Food Selection Flashcards

1
Q

What is food science?

A

Food science is the application of basic sciences to physical, chemical, and biochemical properties of food.

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2
Q

What do food scientists examine?

A

What people eat and why people choose certain foods.

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3
Q

What are the broad classification of food scientists?

A

Food microbiology, food chemistry, food engineer, sensory, risk assessment.

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4
Q

What factors influence food selection?

A

Sensory, Nutritional, Cultural, Religious, Psychological and Sociological, Budgetary.

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5
Q

What is the most important criteria for food selection?

A

Sensory

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6
Q

What can be deceiving?

A

Senses

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7
Q

Enriching the color of milk may result in perceiving:

A

Higher in fat
Smoother in texture
More flavorful

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8
Q

What is odor threshold?

A

The lowest concentration of a compound that can still be directly recognized.

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9
Q

Most people can differentiate between 2000-4000 odors. True or False

A

True

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10
Q

Does heat volatilize substances?

A

Yes

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11
Q

What must happen to a substance to be tasted?

A

A substance but be dissolved in liquid or saliva.

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12
Q

Does the number of taste buds increase or decrease as you age?

A

Decrease

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13
Q

What cells send signals to the brain to translate taste?

A

Gustatory cells

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14
Q

What are the five types of taste?

A

Sweet, Sour, Bitterness, Salty, Savory/umami (glutamate)

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15
Q

What are the factors affecting taste?

A

Genetics, Age, Degree of hunger, Temperature, Color, Associated experiences, Variety

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16
Q

What is flavor?

A

Taste+ Aroma+ Mouth Feel

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17
Q

What is aroma triggered by?

A

Volatile molecules reaching the nasal cavity

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18
Q

Touch conveys a food’s:

A

Texture and Consistency

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19
Q

What are examples of texture?

A

Crisp, smooth, sticky, dry, lumpy

20
Q

How is consistency expressed?

A

Btittles, viscosity, chewiness, and elasticity

21
Q

What does astringency cause?

A

Puckering/dryness of mouth

22
Q

Examples of Chemesthesis

A

Cool mints and hot peppers

23
Q

What are calories?

A

A measure of energy

24
Q

Maintaining weight

A

Calories are in balance

25
Q

Gaining weight

A

Calories are in excess

26
Q

Losing weight

A

Caloric deficit

27
Q

When is the Dietary Guidelines for Americans published?

A

Every 5 years

28
Q

Who publishes the Dietary Guidelines of Americans?

A

USDA and HHS

29
Q

About how many adults are vegetarians?

A

3-4%

30
Q

Vegetarianism may reduce the risk of:

A

Heart disease, some cancers, diabetes, obesity, high blood pressure

31
Q

What are nutraceuticals?

A

The pill form of nutrients

32
Q

What are functional foods?

A

Foods that go beyond and have more functions

33
Q

What is Nutrigenomics?

A

A field of study focused on genetically determined biochemical pathways linking dietary substances with health and disease.

34
Q

A benefit of nutrigenomics

A

A tailored diet plan to a person’s genes

35
Q

What is PKU?

A

A rare inherited disorder that causes an amino acid called phenylalanine to build up in the body.

36
Q

Does culture dictate what is or is not acceptable to eat?

A

Yes

37
Q

What does an easter egg symbolize?

A

New life

38
Q

What does bread and wine symbolize?

A

The body and blood of Christ

39
Q

What are three religions that promote vegetarianism?

A

Buddhism, Hinduism, and Seventh-Day Adventist

40
Q

A religion that discourages alcohol, coffee, and tea

A

Mormonism

41
Q

A religion with kosher practices

A

Judaism

42
Q

A religion with Halal practices

A

Islam

43
Q

What is Ramadan?

A

Month of fasting from dawn to sunset

44
Q

What is the purpose of bioengineering?

A

Identify the gene responsible for a desired trait and insert it in a new organism

45
Q

What is natural food?

A

Food that has nothing artificial or synthetic included or added

46
Q

What is processed food?

A

Any food changed from its raw state

47
Q
A

Foods (17 decks)

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