Untitled Flashcards Set

Study Guide Answers

1. Factors that Influence Food Choice a. Taste – The highest motivation for food selection; defined by sensory properties detectable in foods. b. Cost – The second most important influence; food price can be a major barrier and varies by income level. c. Convenience – College students, for example, may have limited access to grocery stores and cooking facilities. d. Self-expression – People may choose foods based on regional associations or ethnic identity. e. Physical and Spiritual Well-being – Factors such as age, gender, and health impact food choices; religious beliefs also play a role (e.g., dietary restrictions in Judaism, Islam, Mormonism, and Buddhism). f. Religion and Culture – Different religions have specific dietary laws and traditions, such as kosher, halal, or fasting periods.

2. 5 Senses and Food Evaluation

   • Sight: First impression of food, influenced by color, shape, and presentation.

   • Odor: Volatile compounds affect food perception.

   • Taste: Detected by taste buds on the tongue, soft palate, and esophagus.

   • Touch: Texture, consistency, and mouthfeel play a role.

   • Hearing: The sound of food (e.g., crunchiness) can impact preference.

3. Types of Taste Receptors

   • Sour: Detected by acids.

   • Salty: Detects ionized salts like NaCl.

   • Bitter: Identifies phenols, theobromine, caffeine, and alkaloids.

   • Sweet: Responds to hexose ring sugars.

   • Umami: Enhances flavors using glutamate, found in protein-rich foods.

   • Oleogustus: Detects fat content.

   • Locations: Taste buds are found on the tongue, esophagus, epiglottis, soft palate, and pharynx.

4. Supertasters

   • About 25% of the population are supertasters with heightened sensitivity, particularly to bitter flavors.

   • More common in women; may avoid cruciferous vegetables.

5. Definitions & Characteristics

   • Palatability: The pleasure provided by food.

   • Organoleptics: Evaluation of food using the senses.

   • Flavor: Combination of taste, odor, and mouthfeel.

   • Texture: Describes mouthfeel characteristics like chewiness or viscosity.

   • Viscosity: Thickness of a liquid or semi-solid food.

6. Subjective & Objective Evaluations of Foods

   • Subjective: Sensory tests such as hedonic, triangle, and paired comparison.

   • Objective: Lab-based measurements like viscosity tests.

7. TCS Foods

   • Time and temperature control foods require careful handling to prevent pathogen growth.

   • Includes dairy, poultry, seafood, cooked rice, and meats.

8. Major Causes of Foodborne Illness a. Physical – Foreign objects like glass, wood, and hair. b. Chemical – Contaminants like pesticides and metal reactions. c. Biological – Bacteria, viruses, fungi, and parasites. d. Radiological – Contamination from radioactive materials.

9. Pathogens Discussed in Class

   • Salmonella, E. coli, Listeria, Norovirus, Clostridium botulinum, Staphylococcus aureus, Campylobacter jejuni, Vibrio vulnificus.

10. Methods to Control Foodborne Illness

    • Clean: Wash hands and surfaces.

    • Separate: Avoid cross-contamination.

    • Chill: Store food at correct temperatures.

    • Cook: Ensure proper internal temperatures.

    • Food Danger Zone: 40-140°F for consumers; 40-135°F for retailers.

11. HACCP (Hazard Analysis Critical Control Point)

    • A model to identify, monitor, and control food contamination risks.

12. FATTOM (Conditions for Pathogen Growth)

    • Food: High protein foods.

    • Acid: Slightly acidic to neutral pH.

    • Time: Rapid pathogen multiplication.

    • Temperature: 40-140°F danger zone.

    • Oxygen: Some pathogens require oxygen; others thrive without it.

    • Moisture: Needed for bacterial growth.

13. Nutrients & Chemical Composition

    • Carbohydrates: Monosaccharides, disaccharides, starch, fiber.

    • Proteins: Amino acids, peptide bonds.

    • Lipids/Fats: Saturated, trans, unsaturated fats.

    • Vitamins & Minerals: Essential for body functions.

    • Water: Vital for metabolism and hydration.

14. Calorie Values for Macronutrients

    • Carbohydrates: 4 kcal/g.

    • Protein: 4 kcal/g.

    • Lipids/Fats: 9 kcal/g.

15. Nutrient Density

    • Foods rich in nutrients relative to their calorie content (e.g., fruits, vegetables, whole grains).

16. Dietary Guidelines for Americans

    • Published every five years.

    • MyPlate emphasizes balanced food group intake.

17. Government Agencies & Responsibilities

    • FDA: Regulates food safety and labeling.

    • CDC: Monitors foodborne illnesses.

    • USDA: Inspects and grades meat, poultry, and eggs.

    • EPA: Regulates pesticides.

18. Organic & Bioengineered Foods

    • Organic: Produced without synthetic fertilizers or pesticides.

    • Bioengineered (BE): Genetically modified for enhanced traits.

19. How to Read & Interpret a Food Label

    • Ingredients listed by weight.

    • Serving size and nutrient content.

20. Food Label Contents & Purpose i. Nutrient Content Claim: Highlights nutritional benefits (e.g., "low fat"). ii. Health Claims: Shows a food’s relationship to health (e.g., "may reduce heart disease"). iii. Structure/Function Claims: Describes how a nutrient affects the body (e.g., "calcium builds strong bones").