FOOD SELECTION PT 1 Flashcards

1
Q

what is food science

A

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

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2
Q

what do food scientists examine

A

what people eat + why

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3
Q

what are the five classifications of food scientists

A

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

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4
Q

whats the most important criteria for food selection

A

sensory

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5
Q

what does enriching the color of milk do

A

looks higher in fat, smoother, more flavorful

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6
Q

can senses be decieving

A

yes

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7
Q

describe chocolate milk and senses

A

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

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8
Q

how many odors ca most people differntiate

A

between 2000-4000

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9
Q

describe the 6 group odor classification schemes

A

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

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10
Q

describe the 4 group odor classifcation

A

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

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11
Q

describe the 2 groups idiot classification

A

inedible (clean) vs edible (bakery)

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12
Q

what is the odor threshold

A

lowest concentration of a compound that can still be directly rec

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12
Q

what is the odor threshold

A

lowest concentration of a compound that can still be directly rec

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13
Q

describe cherries vs grapefruit odor threshold

A

grapefruit has very low, cherries very high

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14
Q

how do we detect odors

A

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

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15
Q

what does heat do to substances

16
Q

describe adaption/olfactory adaption

A

perception of a continuously present smell gradually decreases over time

17
Q

describe taste

A

typically most influential factor in food selection

18
Q

how are substances tasted

A

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

19
Q

describe taste vs flavor

A

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

20
Q

what are the five types of taste

A

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

21
Q

what are the five factors affecting taste

A

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

22
Q

describe flavor

A

taste + aroma + mouth feel

23
Q

descrive taste

A

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

24
describe aroma
triggered by volatile molecules reaching the nasal cavity
25
what accounts for most of flavor
taste + aroma
26
what does touch convey
texture + consistency
27
describe texture
combination of perceptions: visual, touch, mouthfeel (crisp, smooth, sticky, dry lumpy)
28
describe consistency
expressed in terms of brittleness, viscosity, chewiness, elasticity
29
describe astringency
causes puckering/dryness of mouth; acidic foods
30
describe chemesthesis
ability to feel a food's chemical properties (cool mints, hot Cheetos)
31
describe hearing
cracking sound or sizzling sounds on the grill
32
describe te obesity epidemic
>1/3 of US adults
33
describe calories vs kilocalories
calories - measure of energy; kilocalories - a measure of food energy
34
describe men/women cal advice
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)
35
who publishes the dietary guidelines for Americans
the U.S. department of agriculture (USDA) + department of the health and human services
36
describe vegetarianism
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