Food, Health, and Society Vocab 1

1st official week

Palatability

the degree to which food is pleasing or agreeable to the palate, encompassing taste, texture, aroma, and visual appeal.

Alkaloids

any of a class of nitrogenous organic compounds of plant origin which have pronounced physiological actions on humans

Entomophagy

Consumption of insects as food by humans

Fibers

dietary material containing substances such as cellulose, lignin, and pectin, that are resistant to the action of digestive enzymes

Allelochemicals in plants

Secondary metabolites, compounds produced by branching off main metabolic pathways.

Antioxidant

Plants developed antioxidants as a chemical defense system to deal with the toxic byproducts of photosynthesis (ROS). Help neutralize harmful free radicals and protect cells from oxidative stress.

Astringent

(of taste or smell) slightly acidic or bitter:;
causing the contraction of skin cells and other body tissues;

sharp or severe in manner or style:

Pica Behavior

A mental health condition where individuals compulsively crave and consume non-food items.

Taste Bud

any of the clusters of bulbous nerve endings on the tongue and in the lining of the mouth which provide the sense of taste:

Trigeminal Nerve

each of the fifth and largest pair of cranial nerves, supplying the front part of the head and dividing into the ophthalmic, maxillary, and mandibular nerves

Wild Food

any uncultivated and unmanaged plant or animal that grows spontaneously in nature and is harvested and consumed by people