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food science nutrition > test 1 > Flashcards

test 1 Flashcards

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1
Q

5 sensory criteria

A 
sight
odor
taste
touch 
hearing
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2
Q

first impression of foods

A

sight

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3
Q

detected through volatile molecules

A

odor

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4
Q

capable of evaporating- through cooking or exposure to air

A

volatile

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5
Q

detecting odors is tricky because

A

ability to distinguish dimities over time; adaptation

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6
Q

sense is most influential

A

taste

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7
Q

where are taste buds located

A

on tongue
on mouth palate
on pharynx

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8
Q

what is actually being tasted?

A

nonvolatile and volatile compounds

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9
Q

cells responsible for taste

A

gustatory cells

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10
Q

how can food be tasted

A

must be dissolved in a liquid- aka saliva

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11
Q

sensory cells specialized to taste; found on the tongue

A

gustatory cells

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12
Q

amylase digests what

A

starch

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13
Q

explain process of how we taste

A

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

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14
Q

what are the 5 tastes

A 
sweet
sour
bitter
salty
umami
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15
Q

types of sweets

A

glycols, alcohols, sugars

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16
Q

comes from acids; related to the concentration of H+ ions in foods

A

sour

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17
Q

why is sour food unpleasant in excess

A

the bodys protection against an acid/base

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18
Q

types of monosaccharides and the sweetest one

A

galactose, glucose, fructose

fructose Is sweetest

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19
Q

types of disaccharides and the sweetest one

A

maltose, lactose, sucrose

sucrose is the sweetest

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20
Q

what causes bitterness

A

poison, caffeine, theobromine (chocolate)

21
Q

types of umami

A

glutamate (amino acid)

MSG, meat

22
Q

types of factors affecting taste

A

genetic variation, temperature, color, repetition, time of day

23
Q

what is flavor made up of

A

taste and aroma

24
Q

foods that are more acidic, cool food; cranberries, lemon juice, vinegar

A

astringency

25
Q

“hot” - peppers

“cold” - mints, cucumbers

A

chemesthesia

26
Q

types of hearing for food

A

sizzling, crunching, popping

27
Q

types of nutritional criteria

A

weight management, dietary guidelines for americans, special dietary concerns, consumer dietary changes, nutrigenomics

28
Q

example of dietary guidelines for americans

A

choose my plate published every 5 years

29
Q

types of special dietary concerns

A

vegan, vegetarian

30
Q

field of study focusing on genetically determined biochemical pathways linking specific dietary substances with health and disease

A

nutrigenomics

31
Q

provides a benefit beyond providing nutrients; beyond basic survival needs

A

functional foods

32
Q

examples of functional foods

A

yogurt, oatmeal

33
Q

4 types of cultural criteria

A

ethnic influences- hispanics like spicer foods
place of birth- regional differences
geography and climate- availability
manners- india food is eaten in right hand

34
Q

2 types of religious criteria

A

vegetarianism ex buddhism

restrictions ex. islam all foods must be halal

35
Q

foods must be kosher

A

judaism

36
Q

meat prescribed by muslims

A

halal

37
Q

3 types of psychological and sociological criteria

A

food security
food advertising
peer pressure-public attitudes

38
Q

alteration of a gene in a bacterium, plant, or animal for the sake of changing one or more of its characteristics

A

bioengineering

39
Q

2 most popular types of GMO

A

corn and soy

40
Q

why is cross breeding not a thing

A

time consuming, cumbersome, and unpredictable

41
Q

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

A

biotechnology?

42
Q

what are the concerns of biotechnology and bioengineering

A

allergies, gene contamination, and religious/cultural concerns

43
Q

no legal definition

A

natural foods

44
Q

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

A

organic foods

45
Q

2 government programs that address food security

A

SNAP and WIC

46
Q

women, infants, and children

A

WIC

47
Q

supplemental nutrition assistance program (food stamps)

A

SNAP

48
Q

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.

A

GMO

49
Q

the state of having reliable access to a sufficient quantity of affordable, nutritious food.

A

food security

food science nutrition (4 decks)

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