Section 4 - Food Choice Flashcards
10 factors that affect food choice
PAL
Healthy eating
Cost of food
Income
Culinary skills
Lifestyle
Seasonality
Availability
Special Occasions
Enjoyment
Christianity food choice factors
No strict rules
Something such as food may be given up during lent
Islam food choice factors
Has to be halal, killed the correct way.
No pork or alcohol
Fast during ramadan
Hinduism food choice factors
Many are vegeterian
Animals must be killed painlessly and quickly
No beef
Judaism food choice factors
Must be kosher:
Quick and painless slaughter
No blood
Fish with fins and scales
No pig, rabbit, hare or camel
Dairy and meat cant be cooked or eaten together
Sikhism food choice factors
Prohibited from eating kosher or halal meats
Most are vegeterian
No overindulging
Buddhism food choice factors
Most are vegeterian or vegan
Most avoid alcohol
many fast in the afternoon
Rastafarianism food choice factors
No pork
Clean and natural diet(mainly veg and fish)
Most dont drink alcohol
5 moral and ethical concerns influencing food choice
Animal welfare
Working conditions(eg fairtrade)
Environmental impact
Eating natural foods
Food choice is also affected by the bodily factor of
Intolerances and allergies
2 most common intolerances
Glucose and lactose
6 most common alergies
Nuts, egg, milk, wheat, fish, shellfish
The UK comlies with the 3 following rules from the FIC regulations(Food info for consumer)
Labels must not be misleading
They must be clear and easy to read
Common alergens must be emphasised
The agency in the UK making sure companies comply with regulations
The food standards agency(FSA)
Labels of pre-packed food must include
Product name and what it is
How to store
Name and address of manufacturer
Use by date
Country it comes from
Cooking instructions
All ingredients
GM ingredients
Quantity
Nutritional info had to be included on labels since
December 2016
Nutritional info tables must include
Per 100g
Energy in kj and kcal
Fat(of which saturates)
Carbohydrates(of which sugars)
Protein
Salt
Non-compulsary info that can be on labels
Traffic-light labelling
Health benefit claims
Suitability for certain groups
Country of packaging
Serving suggestions
How does food marketing affect food choice
Convinces a customer to choose a certain food over another because of its markeitng
Ways of food marketing
Special offers
Celebrity or brand endorsement
Health claims
Ethical values
common english cooking methods
Stewing, roasting, baking, boiling
Common english food equipment used
Electric ovens, pans, stoves
English eating patterns
3 meals a day: breakfast, lunch, dinner
Common english food presentation styles
Served with sauce and veg
Common japanese cooking methods
Boiling, steaming, frying
Common japanese food equipment used
Rice cookers, woks, bamboo steamers
japanese eatign patterns
Three meals a day
Coomon spanish cooking methods
charcoal grilling, plate grilling, cooking in sauce
spanish eating patterns
Light breakfast, large lunch, light dinner at 9-11pm
Spanish presentation styles
Often served with wine
Humans taste with their
mouth(taste buds) and nose(smell)
Taste buds detect 5 things:
Sweet, salt, sour, bitter, umami(savoury)
The senses that influence food choice
Smell, taste, sight, touch
3 types of sensory tests
Preference tests
Discrimination tests
Grading tests
Preferece tests are used to test
which food a person enjoys more
2 types of preference test
Paired preference test
Hedonic rating test
What is a paired preference test
Two slightly different foods are tested for preference
What is a hedonic rating test
Where 2 or more foods are rated overall on enjoyment and compared
Discrimination tests are used to
check if people can tell the difference between foods
Grading tests are used to
Compare charcterisitcs of foods
3 types of grading tests
ranking
rating
Profiling
What is a ranking test
Where foods are put in order from highest to lowest based on a single characteristic
What is a rating test
Where testers give score on a scale for each characteristic
What is a profiling test
Where an average of each charateristic of a food is found and can be displayed visually on a star diagram
Controlled conditions of sensory testing to make it fair and unbiased
Enough testers
Blind test
testers work on their own
Clear instructions
Small samples
Use water between tasters
Clean hygienic conditions
