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HNSC 1200 > UNIT 1 > Flashcards

UNIT 1 Flashcards

1
Q

population or correlational study

A

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

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2
Q

case report

A

detailed reports of a condition or disease in a single individual
- rare disease

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3
Q

case series

A

compiled from multiple case reports describing the same conditions. Routine surveillance programs can often be used to compile a case series

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4
Q

cross-sectional survey

A

examines individuals with respect to both exposure and disease at a specific point in time

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5
Q

case control study

A

a case series on individuals who have the disease of interest and a group of similar individuals who do not have the disease

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6
Q

cohort study

A

participants are classified based on the presence or absence of exposure and then followed over time to assess disease development

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7
Q

retrospective cohort study

A

the disease of interest has already occurred at the time the study begins

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8
Q

prospective cohort study

A

the disease has not yet occurred

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9
Q

intervention study

A

a type of prospective cohort study where the exposure is controlled by the investigator

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10
Q

randomized design

A

individuals are randomly assigned to a treatment or control group

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11
Q

double-blind placebo-controlled design

A

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

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12
Q

sensory evaluation

A

the scientific measurement of food quality based on sensory characteristics as perceived by the five senses

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13
Q

molecular gastronomy

A

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

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14
Q

olfactory

A

relating to the sense of smell

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15
Q

adaptation

A

the gradual decrease in the ability to distinguish between odors over time

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16
Q

gustatory

A

relating to the sense of taste

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17
Q

taste buds

A

small parts of gustatory and supportive cells; usually found on the upper surface of the tongue

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18
Q

papillae

A

rough bulges or protuberances in the surface of the tongue, some which contain taste buds

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19
Q

nutrigenomics

A

study of how food affects our genes and the way our bodies respond to nutrients

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20
Q

umami

A

taste category based on glutamate compounds

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21
Q

flavor

A

the combined sense of taste, odor, and mouthfeel

- odor = most powerful

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22
Q

mouthfeel

A

the way that a particular type of food feels in the mouth

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23
Q

texture

A

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

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24
Q

descriptive panel

A

a panel commonly used to determine differences between food samples

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25
Q

consumer panel

A

a panel selected from the public according to the demographics necessary to taste test a product

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26
Q

holding time

A

the minimum and maximum time after preparation that a product can be used for a sensory test

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27
Q

hedonic scale

A

a scale with which judges indicate the extent of their like or dislike for the sensory characteristics of food

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28
Q

analytical test

A

sensory tests used to detect discernible differences

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29
Q

essential nutrients

A
  • nutrients that the body cannot make for itself from other raw materials
30
Q

conditionally essential nutrients

A
  • the body cannot make ENOUGH to meet the requirements for health
31
Q

nutrients

A
  • substances the body uses for the growth, maintenance, and repair of its tissues
32
Q

non-essential nutrients

A
  • nutrients that the body can make for itself
33
Q

calorie

A
  • amount of heat energy required to raise the temperature of one litre of water by one degree Celsius
34
Q

phytochemicals

A
  • nonnutrient compounds derived from plants
  • have biological activity in the body
  • may support health beyond roles of traditional nutrients
35
Q

functional foods

A
  • 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
36
Q

nutraceuticals

A
  • products ISOLATED or PURIFIED from food

- generally sold in a medicinal form

37
Q

food science

A
  • 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
38
Q

food technology

A
  • applying food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, wholesome food
39
Q

food scientists

A
  • applies scientific knowledge and technological principles to the study of foods and food components
40
Q

descriptive studies

A
  • can GENERATE A HYPOTHESIS, can focus on an individual or population
41
Q

analytic studies

A
  • can TEST SPECIFIC HYPOTHESIS, can include observational and intervention studies
42
Q

ethnocentrism

A
  • the belief that one’s OWN PATTERN OF BEHAVIOR is preferred over those of other cultures
43
Q

cultural relativsm

A
  • an approach of understanding and accepting other cultures
44
Q

famine

A
  • widespread and extreme scarcity of food in an area that causes starvation and death in a large portion of the population
45
Q

food insecurity

A
  • the condition of limited or uncertain access to food of sufficient quality or quantity to sustain a healthy, active life
46
Q

food poverty

A
  • 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
47
Q

food security

A
  • reliable access to enough nutritious food at all times to sustain a healthy active life
48
Q

food shortage

A
  • hunger occurring when an area of of the world lacks enough total food to feed its people
49
Q

hunger

A
  • lack of shortage of basic foods needed to provide the energy and nutrients that support health
50
Q

world food supply

A
  • the quantity of food, including stores from previous harvests, available tot eh world’s people at a given time
51
Q

food banks

A
  • the quantity of food, including stores from previous harvests, available tot eh world’s people at a given time
52
Q

food pantries

A
  • community food collection programs that provide groceries to be prepared and eaten at home
53
Q

emergency kitchens

A
  • programs that provide prepared meals to be eaten on-site; often called soup kitchens
54
Q

field gleaning

A
  • collecting crops from fields that either have already been harvested or are not profitable to harvest
55
Q

perishable food rescue or salvage

A
  • collecting perishable produce from wholesalers and markets
56
Q

prepared food rescue

A
  • collecting prepared foods from commercial kitchens
57
Q

non-perishable food collection

A
  • collecting processed foods from wholesalers and markets
58
Q

integrated pest management

A
  • the use of two or more techniques such as crop rotation and natural predators to control pest
  • rather than pesticides
59
Q

category scales

A
  • simple and easy to tabulate
60
Q

line scales

A
  • give participants the feeling that their responses are less limited
61
Q

magnitude estimation scales

A
  • assign numbers to samples based on the strength fo a sensation that they feel compared to other samples
62
Q

Analytical tests

A
  • based on differences
  • overall differences/discriminative test and attribute difference
  • descriptive test
63
Q

Triangle test
(overall difference/discriminative tests)
(analytical tests)

A

-participants are given three nubmer coded samples and told to choose the sample that is most different

64
Q

duo-trio test
(Overall difference)
(analytical test)

A
  • one reference smaple is presented, followed by two test samples
  • which one matches the sample
65
Q

paired comparison
(attribute difference)
(analytical tests)

A
  • given two samples and have to choose one that has more of a specific characteristics
66
Q

ranking test
(attribute difference)
(analytical tests)

A
  • given samples and ased to rank them from lowest to highest for a specific characteristic
67
Q

rating difference test
(attribute difference)
(analytical tests)

A
  • rate samples using a rating scale based on a specific characteristics
68
Q

Affective methods

A
  • based on acceptability or preference
  • acceptance
  • preference
69
Q

acceptance tests

affective tests

A
  • rate two or more samples on a scale to determine the difference in acceptance
70
Q

paired preference
(preference test)
(affective tests)

A
  • choice between two products based on hedonic basis
71
Q

preference ranking
(preference test)
(affective tests)

A
  • put samples in order based on how much they like the samples or based on specific characteristics

HNSC 1200 (5 decks)

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