UNIT 1 Flashcards
population or correlational study
study that uses data from entire populations to compare event (such as disease) frequencies with an exposure in different groups during the same time period or in the same group at different times
case report
detailed reports of a condition or disease in a single individual
- rare disease
case series
compiled from multiple case reports describing the same conditions. Routine surveillance programs can often be used to compile a case series
cross-sectional survey
examines individuals with respect to both exposure and disease at a specific point in time
case control study
a case series on individuals who have the disease of interest and a group of similar individuals who do not have the disease
cohort study
participants are classified based on the presence or absence of exposure and then followed over time to assess disease development
retrospective cohort study
the disease of interest has already occurred at the time the study begins
prospective cohort study
the disease has not yet occurred
intervention study
a type of prospective cohort study where the exposure is controlled by the investigator
randomized design
individuals are randomly assigned to a treatment or control group
double-blind placebo-controlled design
a design whereby neither the participants nor the investigator knows who has been assigned to a treatment or a placebo group
- cause and effect relationship
sensory evaluation
the scientific measurement of food quality based on sensory characteristics as perceived by the five senses
molecular gastronomy
form of modern gourmet cooking that seeks to identify all the physical and chemical changes that occur during food production and cooking to create the best flavor and texture
olfactory
relating to the sense of smell
adaptation
the gradual decrease in the ability to distinguish between odors over time
gustatory
relating to the sense of taste
taste buds
small parts of gustatory and supportive cells; usually found on the upper surface of the tongue
papillae
rough bulges or protuberances in the surface of the tongue, some which contain taste buds
nutrigenomics
study of how food affects our genes and the way our bodies respond to nutrients
umami
taste category based on glutamate compounds
flavor
the combined sense of taste, odor, and mouthfeel
- odor = most powerful
mouthfeel
the way that a particular type of food feels in the mouth
texture
the sensory manifestation of the structure or inner makeup of products in terms of their feel as measured by tactile nerves on the surface of the skin of the hands, lips, or tongue
descriptive panel
a panel commonly used to determine differences between food samples
consumer panel
a panel selected from the public according to the demographics necessary to taste test a product
holding time
the minimum and maximum time after preparation that a product can be used for a sensory test
hedonic scale
a scale with which judges indicate the extent of their like or dislike for the sensory characteristics of food
analytical test
sensory tests used to detect discernible differences
essential nutrients
- nutrients that the body cannot make for itself from other raw materials
conditionally essential nutrients
- the body cannot make ENOUGH to meet the requirements for health
nutrients
- substances the body uses for the growth, maintenance, and repair of its tissues
non-essential nutrients
- nutrients that the body can make for itself
calorie
- amount of heat energy required to raise the temperature of one litre of water by one degree Celsius
phytochemicals
- nonnutrient compounds derived from plants
- have biological activity in the body
- may support health beyond roles of traditional nutrients
functional foods
- products that may look like or be a conventional food
- consumed as part of a usual diet, but have PHYSIOLOGICAL BENEFITS or can REDUCE THE RISK OF CHRONIC DISEASE beyond basic nutritional functions
nutraceuticals
- products ISOLATED or PURIFIED from food
- generally sold in a medicinal form
food science
- interdisciplinary field of science which overlaps with many other areas
- scientific study of (1) raw food materials, (2) behavior of raw food materials when created, processed, stored, packaged, and evaluated as consumer food products
food technology
- applying food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, wholesome food
food scientists
- applies scientific knowledge and technological principles to the study of foods and food components
descriptive studies
- can GENERATE A HYPOTHESIS, can focus on an individual or population
analytic studies
- can TEST SPECIFIC HYPOTHESIS, can include observational and intervention studies
ethnocentrism
- the belief that one’s OWN PATTERN OF BEHAVIOR is preferred over those of other cultures
cultural relativsm
- an approach of understanding and accepting other cultures
famine
- widespread and extreme scarcity of food in an area that causes starvation and death in a large portion of the population
food insecurity
- the condition of limited or uncertain access to food of sufficient quality or quantity to sustain a healthy, active life
food poverty
- hunger occurring when enough food exists in an area but some of hte people cannot obtain it because they lack money, are being deprived for politicial reasons, live in a country at war, or suffer from other problems such as lack of transportation
food security
- reliable access to enough nutritious food at all times to sustain a healthy active life
food shortage
- hunger occurring when an area of of the world lacks enough total food to feed its people
hunger
- lack of shortage of basic foods needed to provide the energy and nutrients that support health
world food supply
- the quantity of food, including stores from previous harvests, available tot eh world’s people at a given time
food banks
- the quantity of food, including stores from previous harvests, available tot eh world’s people at a given time
food pantries
- community food collection programs that provide groceries to be prepared and eaten at home
emergency kitchens
- programs that provide prepared meals to be eaten on-site; often called soup kitchens
field gleaning
- collecting crops from fields that either have already been harvested or are not profitable to harvest
perishable food rescue or salvage
- collecting perishable produce from wholesalers and markets
prepared food rescue
- collecting prepared foods from commercial kitchens
non-perishable food collection
- collecting processed foods from wholesalers and markets
integrated pest management
- the use of two or more techniques such as crop rotation and natural predators to control pest
- rather than pesticides
category scales
- simple and easy to tabulate
line scales
- give participants the feeling that their responses are less limited
magnitude estimation scales
- assign numbers to samples based on the strength fo a sensation that they feel compared to other samples
Analytical tests
- based on differences
- overall differences/discriminative test and attribute difference
- descriptive test
Triangle test
(overall difference/discriminative tests)
(analytical tests)
-participants are given three nubmer coded samples and told to choose the sample that is most different
duo-trio test
(Overall difference)
(analytical test)
- one reference smaple is presented, followed by two test samples
- which one matches the sample
paired comparison
(attribute difference)
(analytical tests)
- given two samples and have to choose one that has more of a specific characteristics
ranking test
(attribute difference)
(analytical tests)
- given samples and ased to rank them from lowest to highest for a specific characteristic
rating difference test
(attribute difference)
(analytical tests)
- rate samples using a rating scale based on a specific characteristics
Affective methods
- based on acceptability or preference
- acceptance
- preference
acceptance tests
affective tests
- rate two or more samples on a scale to determine the difference in acceptance
paired preference
(preference test)
(affective tests)
- choice between two products based on hedonic basis
preference ranking
(preference test)
(affective tests)
- put samples in order based on how much they like the samples or based on specific characteristics
