test 1 Flashcards
5 sensory criteria
sight odor taste touch hearing
first impression of foods
sight
detected through volatile molecules
odor
capable of evaporating- through cooking or exposure to air
volatile
detecting odors is tricky because
ability to distinguish dimities over time; adaptation
sense is most influential
taste
where are taste buds located
on tongue
on mouth palate
on pharynx
what is actually being tasted?
nonvolatile and volatile compounds
cells responsible for taste
gustatory cells
how can food be tasted
must be dissolved in a liquid- aka saliva
sensory cells specialized to taste; found on the tongue
gustatory cells
amylase digests what
starch
explain process of how we taste
food enters mouth-food dissolves in saliva- food comes into contact with gustatory cells- gustatory cells relay message to brain-brain translates message into taste sensation
what are the 5 tastes
sweet sour bitter salty umami
types of sweets
glycols, alcohols, sugars
comes from acids; related to the concentration of H+ ions in foods
sour
why is sour food unpleasant in excess
the bodys protection against an acid/base
types of monosaccharides and the sweetest one
galactose, glucose, fructose
fructose Is sweetest
types of disaccharides and the sweetest one
maltose, lactose, sucrose
sucrose is the sweetest
what causes bitterness
poison, caffeine, theobromine (chocolate)
types of umami
glutamate (amino acid)
MSG, meat
types of factors affecting taste
genetic variation, temperature, color, repetition, time of day
what is flavor made up of
taste and aroma
foods that are more acidic, cool food; cranberries, lemon juice, vinegar
astringency
“hot” - peppers
“cold” - mints, cucumbers
chemesthesia
types of hearing for food
sizzling, crunching, popping
types of nutritional criteria
weight management, dietary guidelines for americans, special dietary concerns, consumer dietary changes, nutrigenomics
example of dietary guidelines for americans
choose my plate published every 5 years
types of special dietary concerns
vegan, vegetarian
field of study focusing on genetically determined biochemical pathways linking specific dietary substances with health and disease
nutrigenomics
provides a benefit beyond providing nutrients; beyond basic survival needs
functional foods
examples of functional foods
yogurt, oatmeal
4 types of cultural criteria
ethnic influences- hispanics like spicer foods
place of birth- regional differences
geography and climate- availability
manners- india food is eaten in right hand
2 types of religious criteria
vegetarianism ex buddhism
restrictions ex. islam all foods must be halal
foods must be kosher
judaism
meat prescribed by muslims
halal
3 types of psychological and sociological criteria
food security
food advertising
peer pressure-public attitudes
alteration of a gene in a bacterium, plant, or animal for the sake of changing one or more of its characteristics
bioengineering
2 most popular types of GMO
corn and soy
why is cross breeding not a thing
time consuming, cumbersome, and unpredictable
researchers can now identify the genes responsible for a desired trait; reorganize and insert those genes where desired- produce new species, improved versions of existing species
biotechnology?
what are the concerns of biotechnology and bioengineering
allergies, gene contamination, and religious/cultural concerns
no legal definition
natural foods
refers to foods that have been produced without most synthetic fertilizers and pesticides; crops that have not been genetically modified; have not been exposed to irradiation; livestock that has been produced without antibiotics or hormones
organic foods
2 government programs that address food security
SNAP and WIC
women, infants, and children
WIC
supplemental nutrition assistance program (food stamps)
SNAP
an organism whose genome has been altered by the techniques of genetic engineering so that its DNA contains one or more genes not normally found there.
GMO
the state of having reliable access to a sufficient quantity of affordable, nutritious food.
food security
