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Food + Physiology > Movement of food > Flashcards

Movement of food Flashcards

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1
Q

what is the system for sight

A

visual system

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2
Q

what is the system for hearing

A

auditory system

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3
Q

what is the system for smell

A

olfactory system

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4
Q

what is the system for taste

A

gustatory system

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5
Q

what is the system for touch

A

somatosensory system

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6
Q

what factors effect taste and aroma

A

flavour perception

combination and olfactory and gustation

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7
Q

what is the retina made of

A

photoreceptor cells: cone an rods

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8
Q

what does the retina do

A

convert light energy to neural impulses

transmitted to brain via optic nerve

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9
Q

how do we see objects

A

light waves reflected by object enter the eye and fall onto retina

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10
Q

what is the definition of a photoreceptor

A

respond to light entering eye

contain visual pigments

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11
Q

what happens when light hits the pigment in the eye

A

triggers nerve impulses transmitted to brain via optic nerve (runs at back of eye)

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12
Q

how do we hear sounds

A

millions of tiny hair cells (receptors) in ear (cochlea)

stimulated by vibration of air from sound waves

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13
Q

why is hearing important for foods

A

noise emitted by eating food adds to perceived texture

loss may affect texture perception

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14
Q

how do we smell the food

A

volatile molecules transported in air to nose
sensed by millions of cilia (smell receptors) covering olfactory epithelium
olfactory bulb sends signals from receptors to brain

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15
Q

what are the two routes volatiles reach the cilia

A

ortho nasally - sniffing

retro nasally - during eating, food condensed whilst chewing pushed back out through nasal tract to receive aroma

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16
Q

what must happen for us to be able to taste food

A

must be dissolved in the saliva so it can enter the taste pore

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17
Q

what are the papillae

A

house the taste buds

18
Q

what are the circumvallate

A

taste buds that are flat and round at back

19
Q

what are the foliate

A

taste buds that have folds along sides

20
Q

what are the fungiform

A

taste buds that are mushroom shaped at tip and sides

21
Q

what makes up a taste bud

A

each taste bud contains all receptors

  • circumvallate
  • foliate
  • fungiform
22
Q

what are the five receptors that make up the somatosensory system

A 
mechanoreceptors
thermoreceptors
chemoreceptors 
proprioceptors 
nociceptors
23
Q

what does the mechanoreceptor sense

A

pressure and touch

24
Q

what does the thermoreceptor sense

A

hot and cold

25
Q

what does the nociceptor sense

A

pain

26
Q

what does the chemoreceptor sense

A

chemical stimuli

27
Q

what does the proprioceptor sense

A

position and movement

28
Q

what are the three elements that relate to food structure for taste perception

A

mechanical
geometric
mouthfeel

29
Q

what does the mechanical element add to texture perception

A

hardness

chewiness

30
Q

what does the geometric element add to texture perception

A

graininess

crumbliness

31
Q

what does the mouthfeel element add to texture perception

A

oiliness

moistness

32
Q

what is the trigeminal nerve responsible for

A

receiving somatosensory information from mouth

33
Q

what stimulates the trigeminal nerve/receptors
where
what does it cause

A

some chemicals stimulate trigeminal in mouth and nose

cause sensations

34
Q

what are the three stages of perception

A

initial phase - first bite
masticatory phase - chewing
residual phase

35
Q

what occurs in the initial phase

A

tactile receptors on lips, tongue, face and hands detect differences in force, particle size, heat and chemical stimulus during hand and mouth touch
nerve fibres in muscle, tendons and joints sense muscle tension/relaxation - perception of e.g. heaviness, hardness

36
Q

what occurs in masticatory phase

A

food broken - reduce size
trigger saliva secretion
particles mix with saliva form bolus
bolus transferred to back of tongue for swallowing

37
Q

what mechanoreceptor processes occur during mastication

A

muscle feedback on rate and strength of chewing via mechanoreceptors - information on hardness, chewiness
mechanoreceptor feedback, how well particles mix with saliva to form bolus
neuronal feedback from other receptors, information on taste, temperature…

38
Q

what occurs in the residual phase

A

tongue - sweeps oral cavity for fractured particles

remaining food dependent on food structure (chewy, sticky, crispy, creamy, hard)

39
Q

why is saliva able to spread on oral surfaces but not easily washed off and why is this important

A

saliva is non-newtownian - viscosity decreases with shear

allows interaction with food

40
Q

how does mastication link to flavour

A

breaks food down for swallowing, releasing volatiles
produce aroma
signals sent to brain regarding flavour and quality of food

Food + Physiology (17 decks)

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