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Questions and Answers
What does the term 'food quality' encompass?
What does the term 'food quality' encompass?
- The volatility of aromatic compounds in food
- Only the nutritional content of food
- The sum of all properties and attributes of a food item that are acceptable to the customer (correct)
- The color and shape of food items
Which of the following best describes 'taste stimuli'?
Which of the following best describes 'taste stimuli'?
- Sensitive nerves in the nose reacting to aromatic compounds (correct)
- Chemical reactions during cooking
- External characteristics of food
- The process of digestion
According to the World Trade Organization, what is a 'standard' defined as?
According to the World Trade Organization, what is a 'standard' defined as?
- A document on the nutritional quality of food
- Guidelines or characteristics for products that are not mandatory to comply with (correct)
- The measure of food digestibility
- A mandatory rule for food production
What is included in the term 'digestibility'?
What is included in the term 'digestibility'?
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What property are the nerves of the nose sensitive to?
What property are the nerves of the nose sensitive to?
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In relation to taste, what does 'taste stimuli' primarily refer to?
In relation to taste, what does 'taste stimuli' primarily refer to?
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'Digestibility' refers to:
'Digestibility' refers to:
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'Food quality' does NOT include:
'Food quality' does NOT include:
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'Standards', according to the World Trade Organization, are:
'Standards', according to the World Trade Organization, are:
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'Taste stimuli' are primarily related to:
'Taste stimuli' are primarily related to:
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Study Notes
Food Engineering and Technology
- Food engineers design sustainable food processes to produce safe, healthy, and convenient food.
- Food technology involves applying food science in the selection, preservation, processing, packaging, and distribution of food.
Food Product Development
- Involves stages a business undergoes to bring new food products or innovations to market, applicable to both home-based and corporate businesses.
Dietary Fats and Nutrients
- Saturated fats, found in animal-based foods and some plant oils like coconut and palm oil, are less abundant in foods like chicken, nuts, and legumes.
- Vitamins are essential for body growth and repair, classified into fat-soluble (A, D, E, K) and water-soluble (C and B vitamins).
Macronutrients
- Proteins facilitate growth and body repair; sources include seafood, meat, eggs, beans, and nuts.
- Carbohydrates serve as the primary energy source, found in grains, fruits, vegetables, and dairy; they include sugars, fibers, and starches.
- Fats provide more energy than carbohydrates due to their higher carbon and hydrogen content, contributing to energy needs.
Minerals and Water
- Essential for various bodily functions; sources include cereals, meat, dairy, nuts, fruit, and vegetables.
- Water constitutes about 60% of the body, crucial for nutrient transport, joint lubrication, temperature regulation, digestion, and waste removal.
Functions of Food
- Food is classified by its physiological functions:
- Energy-yielding foods include carbohydrates, fats, and proteins.
- Body-building foods are high-quality proteins from milk, eggs, meat, and fish, essential for tissue synthesis.
- Protective and regulatory foods provide proteins, vitamins, and minerals for bodily regulation.
Psychological and Social Aspects of Food
- Food fulfills emotional needs, providing a sense of security and social connections, unique to cultural practices.
- Sharing meals signifies social acceptance, friendship, and respect while reinforcing social bonds.
Food Quality Determinants
- Odor detection and sensory evaluation are key to assessing food quality, impacting consumer health and well-being.
- Food quality is evaluated based on its nutrition, taste, sanitation, digestibility, and cost-effectiveness.
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