FOOD SELECTION PT 1

Question 1

what is food science

Answer 1

the application of basic sciences to study physical. chemical and biochemical properties of food

Question 2

what do food scientists examine

Answer 2

what people eat + why

Question 3

what are the five classifications of food scientists

Answer 3

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

Question 4

whats the most important criteria for food selection

Answer 4

sensory

Question 5

what does enriching the color of milk do

Answer 5

looks higher in fat, smoother, more flavorful

Question 6

can senses be decieving

Answer 6

yes

Question 7

describe chocolate milk and senses

Answer 7

chocolate milk with sugar and high viscosity can be perceived as high fat and protein, which is achieved by adding thickeners and gums; least quality milk and sugar

Question 8

how many odors ca most people differntiate

Answer 8

between 2000-4000

Question 9

describe the 6 group odor classification schemes

Answer 9

spicy, flowery, fruity, resinous (woody), burnt, foul

Question 10

describe the 4 group odor classifcation

Answer 10

fragrant (sweet), acid (sour), burnt, caprylic (goaty)

Question 11

describe the 2 groups idiot classification

Answer 11

inedible (clean) vs edible (bakery)

Question 12

what is the odor threshold

Answer 12

lowest concentration of a compound that can still be directly rec

Question 12

what is the odor threshold

Answer 12

lowest concentration of a compound that can still be directly rec

Question 13

describe cherries vs grapefruit odor threshold

Answer 13

grapefruit has very low, cherries very high

Question 14

how do we detect odors

Answer 14

volatile molecules that travel through the air and read the nasal cavity; through mouth and up nose

Question 15

what does heat do to substances

Answer 15

volatizes

Question 16

describe adaption/olfactory adaption

Answer 16

perception of a continuously present smell gradually decreases over time

Question 17

describe taste

Answer 17

typically most influential factor in food selection

Question 18

how are substances tasted

Answer 18

dissolved in liquid/salvia; gustatory cells send signals to brain that translate taste; depends on how much it dissolves in water

Question 19

describe taste vs flavor

Answer 19

tongue = taste; flavor = whole experience (smell, look, etc)

Question 20

what are the five types of taste

Answer 20

sweet, sour, bitterness, salty, savory/umami (glutamate)

Question 21

what are the five factors affecting taste

Answer 21

genetics, age, degree of hunger, food temp., food color, associated experiences, variety

Question 22

describe flavor

Answer 22

taste + aroma + mouth feel

Question 23

descrive taste

Answer 23

relies on taste buds’ sending signals to the brain which translate to sweet, salty, sour, etc

Question 24

describe aroma

Answer 24

triggered by volatile molecules reaching the nasal cavity

Question 25

what accounts for most of flavor

Answer 25

taste + aroma

Question 26

what does touch convey

Answer 26

texture + consistency

Question 27

describe texture

Answer 27

combination of perceptions: visual, touch, mouthfeel (crisp, smooth, sticky, dry lumpy)

Question 28

describe consistency

Answer 28

expressed in terms of brittleness, viscosity, chewiness, elasticity

Question 29

describe astringency

Answer 29

causes puckering/dryness of mouth; acidic foods

Question 30

describe chemesthesis

Answer 30

ability to feel a food’s chemical properties (cool mints, hot Cheetos)

Question 31

describe hearing

Answer 31

cracking sound or sizzling sounds on the grill

Question 32

describe te obesity epidemic

Answer 32

> 1/3 of US adults

Question 33

describe calories vs kilocalories

Answer 33

calories - measure of energy; kilocalories - a measure of food energy

Question 34

describe men/women cal advice

Answer 34

w: 1600kcal/day (3 meals of 400 kcalories + 2 snacks of 200 kcal)
m: 2400kcal/day (3 meals of 600 calories + 2 snacks of 300 kcal)

Question 35

who publishes the dietary guidelines for Americans

Answer 35

the U.S. department of agriculture (USDA) + department of the health and human services

Question 36

describe vegetarianism

Answer 36

followed by 3-4% of adult population; 15% college students; can reduce risk of heart disease, some cancers, diabetes mellitus, obesity, high blood pressure; lower fat pressure + bad cholesterol accompanied by higher levels of phytochemical, fiber, antioxidants