Food Science L7
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Questions and Answers

What is the primary focus of the nutritive value of foods?

  • Taste
  • A well-balanced ratio of nutrients (correct)
  • Cost-effectiveness
  • Cultural acceptance

Which of the following best describes how culture influences food choices?

  • It dictates that all foods are universally accepted.
  • It eliminates the impact of geography on food selection.
  • It encourages the consumption of all types of foods regardless of preference.
  • It defines preferred foods based on regional enjoyment. (correct)

What dietary restrictions do strict Hindus observe?

  • No dairy products
  • No vegetables
  • No poultry, eggs, or animal flesh (correct)
  • No grains

Which psychological factor is mentioned as influencing food habits?

<p>Advertising and peer pressure (A)</p> Signup and view all the answers

How do religious beliefs generally impact diets?

<p>By declaring certain foods acceptable or unacceptable. (D)</p> Signup and view all the answers

What is the main factor that influences the ability to taste?

<p>The temperature of a food or beverage (A)</p> Signup and view all the answers

How does age affect a person's taste perception?

<p>Older individuals tend to use more salt and sugar (D)</p> Signup and view all the answers

What role does geographic location play in food choices according to the content?

<p>It influences consumption of locally grown foods. (A)</p> Signup and view all the answers

What percentage of the impression of flavor does aroma provide?

<p>75% (D)</p> Signup and view all the answers

Which age group is mentioned as being influenced most by their food habits and preferences?

<p>Children (B)</p> Signup and view all the answers

What is primarily meant by 'Budgetary Criteria' in food choices?

<p>Financial constraints impacting food selection. (B)</p> Signup and view all the answers

Which of the following factors does NOT influence taste?

<p>Water content in foods (B)</p> Signup and view all the answers

Which of the following is NOT a factor influencing food choices as discussed?

<p>Time of day (C)</p> Signup and view all the answers

What type of tastes tend to linger longer on the palate?

<p>Bitter (C)</p> Signup and view all the answers

What qualities can textures in food be described as?

<p>Coarse and smooth (A)</p> Signup and view all the answers

What impact do antioxidants and functional foods have on consumers?

<p>They impact food preferences and selections. (C)</p> Signup and view all the answers

Which of the following statements about flavor is true?

<p>Flavor diminishes over time (C)</p> Signup and view all the answers

What roles do sounds associated with foods play in our experience?

<p>Give clues to a food’s freshness and doneness (C)</p> Signup and view all the answers

What compound contributes to the bitter taste in foods such as coffee?

<p>Caffeine (B)</p> Signup and view all the answers

What is considered the most significant factor influencing food selection?

<p>Sensory criteria (B)</p> Signup and view all the answers

Which of the following does NOT affect the ability to distinguish tastes?

<p>The way food is served (A)</p> Signup and view all the answers

Which of the following senses is NOT involved in the evaluation of food according to sensory criteria?

<p>Emotion (B)</p> Signup and view all the answers

How does sight influence food selection?

<p>By providing the first impression of the food's appearance (B)</p> Signup and view all the answers

Which statement is true regarding the sense of smell in food evaluation?

<p>People can detect between 2,000 to 4,000 different odors (D)</p> Signup and view all the answers

What role does color play in food selection?

<p>It can indicate ripeness and quality (C)</p> Signup and view all the answers

Where are taste buds primarily located?

<p>On the underside of the tongue (D)</p> Signup and view all the answers

Which taste sensation is primarily perceived at the tip of the tongue?

<p>Sweet (C)</p> Signup and view all the answers

What characteristic of odors makes them more intense when baking compared to cold items?

<p>The temperature of the food (B)</p> Signup and view all the answers

Which type of criteria consistently influences food selection?

<p>Sensory factors (D)</p> Signup and view all the answers

How might the perception of milk's fat content be influenced?

<p>By its color (C)</p> Signup and view all the answers

What is the primary purpose of food preparation?

<p>To convert raw ingredients into consumable food while maintaining quality (D)</p> Signup and view all the answers

Which type of food processing involves converting foods into a more convenient form for storage?

<p>Primary processing (A)</p> Signup and view all the answers

What factor is NOT typically considered when selecting food?

<p>The time of day (A)</p> Signup and view all the answers

Which statement best describes food processing?

<p>It encompasses methods that preserve and change the quality of food. (D)</p> Signup and view all the answers

What is the main characteristic of tertiary food processing?

<p>It is focused on large-scale commercial production of processed food. (A)</p> Signup and view all the answers

Which of the following is a sensory factor influencing food selection?

<p>Taste (B)</p> Signup and view all the answers

How can inadequate storage impact food loss?

<p>It can lead to a loss of up to 50-60% of fresh food. (B)</p> Signup and view all the answers

What is NOT a characteristic of secondary food processing?

<p>Primarily preserves food without altering its form (A)</p> Signup and view all the answers

What type of processing includes ready-to-eat meals?

<p>Tertiary processing (D)</p> Signup and view all the answers

Which factor in food selection can be influenced by cultural practices?

<p>Taste preferences (C)</p> Signup and view all the answers

Flashcards

Food preparation

Steps between getting ingredients and eating, keeping nutrition, senses, and safety.

Food processing

Using science to preserve food by slowing decay and changing qualities.

Primary food processing

Converting harvested foods for storage (like drying crops).

Secondary food processing

Making foods from fresh or primary-processed foods (like baking bread).

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Tertiary food processing

Large-scale commercial production of processed foods (like ready-meals).

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Food selection factors

Features influencing food choices, encompassing sensory, nutritional, cultural, religious, psychological, sociological, and budgetary aspects.

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Sensory factors

Sight, smell, taste, touch, and sound influencing food preferences.

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Nutritional factors

Nutrient content influencing food choice.

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Cultural factors

Food traditions and customs influence food choice.

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Food Loss

50-60% of fresh food lost between harvest and consumption due to inadequate storage.

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Sensory Criteria in Food Selection

Factors like sight, smell, taste, touch, and sound influence food choices.

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Sight (Food Selection)

Appearance (color, shape, consistency, serving size) affects food appeal.

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Smell (Food Selection)

Odor plays a key role in judging food quality and desirability.

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Taste (Food Selection)

Taste is a major driver of food selection, influenced by taste buds on the tongue.

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Taste Bud Locations

Taste buds are primarily on the tongue's underside, sides, and tip, with varying sensitivities to different tastes (sweet, salty, sour, bitter).

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Color in food

Food colors can signal freshness, ripeness, preparation method, and even perceived quality.

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Volatile Molecules

Molecules that evaporate easily into the air and create odors.

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Olfactory Sense

Relating to the sense of smell, crucial in perceiving food odors.

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Food Combination Influence

The arrangement of food on a plate can affect its perceived appeal.

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Taste Influence

Factors like compound solubility, temperature (around 20-30°C), food color, time of eating, age, gender, hunger level, and genetic variations affect taste perception.

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Bitter Tastes

Bitter tastes linger and are often imparted by specific compounds like caffeine, theobromine, and phenolics.

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Taste Bud Decline

As people age, the number of taste buds decreases, potentially leading to a need for more salt, spices, and sugar to achieve desired taste.

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Flavor Components

Flavor is a broad sense encompassing aroma (75% of the impression), and its intensity fades over time.

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Touch and Food Texture

Touch perception in the mouth or hands provides information about food texture (e.g., coarse, crisp, smooth), consistency, astringency, and temperature.

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Sound and Food Quality

The sound of food (e.g., crunching, crackling) can indicate quality and freshness, often linked to water content.

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Temperature and Taste

Food temperatures below 20°C or above 30°C can make it harder to taste it precisely.

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Solubility and Taste

A compound's ability to dissolve influences its taste perception.

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Flavor Durability

Flavor intensity diminishes over time.

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Reduced-fat Alternatives and Flavor

Reduced-fat products often do not replicate the full flavor of the original product.

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Nutritional Value of Food

The measure of essential nutrients (carbohydrates, fats, proteins, minerals, and vitamins) in food relative to a consumer's needs.

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Cultural Food Choices

Culture influences what foods are considered acceptable or desirable in different parts of the world.

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Religious Dietary Restrictions

Religious beliefs often dictate which foods are acceptable and how they should be prepared.

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Psychological and Sociological Factors

Mental state, social influences, and advertising affect a person's food choices.

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Budgetary Influences

A person's financial resources influence their food choices.

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Complementary and Alternative Medicine

CAM's influence the consumer dietary changes, including antioxidants, functional foods, and nutraceuticals.

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Food Preferences

People have individual preferences about what types of foods they like or dislike.

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Food Quality

A measurement of the nutritive and taste factors of food items.

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Consumer Importance of Taste

Taste is highly important to consumers in regards to purchasing and eating.

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Geography and Climate Influence

Local geographical and climactic influences determine the availability and acceptability of foods in certain areas.

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Study Notes

Food Selection

  • Food selection is influenced by several criteria
  • Sensory factors include sight, smell, taste, touch, and hearing
  • Nutritional value is a key factor
  • Cultural preferences play a role
  • Religious beliefs dictate food choices for many
  • Psychological and sociological factors influence food choices
  • Budgetary constraints affect food choices

Food Preparation

  • Food preparation is a broad process involving steps between obtaining ingredients and consuming food
  • Steps include selection, purchasing, washing, peeling, cutting, combining, and cooking
  • Proper tools and skills are crucial for efficient and quality food preparation

Food Processing

  • Food processing is broader than just preparation and cooking
  • It involves applying science and technology to preserve food by slowing or stopping decay
  • It allows for controlled changes in food quality
  • Without processing, a significant amount of food can be lost between harvesting and consumption

Types of Food Processing

  • Primary processing converts harvested food into a convenient storage form (e.g., drying crops, milling cereals)
  • Secondary processing transforms fresh food or primary-processed products into a variety of foods (e.g., baking bread, fermenting fish)
  • Tertiary processing involves commercially producing processed foods like ready-to-eat meals and airline meals

Sensory Criteria

  • People evaluate food primarily based on its appearance (sight), aromas (smell), taste, texture (touch), and sounds (hearing)
  • Sight – appearance (color, shape, size, defects) indicates ripeness, dilution levels, and sometimes quality
  • Smell – crucial aspect affecting food desirability and quality with a wide range of perceptible odors, which strongly affects food desirability via olfactory receptors
  • Taste – primarily on the tongue, varying levels of sensitivity across the tongue (sweet, salty, sour, bitter)
  • Touch – texture, consistency, astringency and temperature
  • Hearing – sounds such as crunching or crackling provide clues to food's ripeness, doneness, and freshness

Factor Influencing Taste

  • The ability to taste food depends on its solubility
  • Temperature affects the ability to accurately distinguish tastes
  • Color, time of day the food is eaten, the taster's age, gender, and hunger level can also influence taste perception
  • Genetic variation among individuals also plays a role
  • Bitterness tends to linger, often due to certain compounds
  • As people age, the number of taste buds decreases, influencing how they perceive food

Flavor

  • Flavor is a broader aspect than taste or aroma, with aroma contributing significantly to the overall flavor impression (about 75%)
  • Flavor diminishes over time
  • Reduced-fat products rarely duplicate the flavor of their original counterparts

Touch

  • The sense of touch is crucial, influencing food attributes such as texture, consistency, astringency, and temperature, observed both in the mouth and externally
  • Textural attributes are most noticeable in foods like apples, popcorn, and crackers.
  • A variety of textural descriptions could be used to characterize food (e.g., coarse, crisp, creamy, smooth, sticky etc)

Hearing

  • Sounds associated with foods play a role in evaluating food quality, such as crunching or crackling
  • Water content impacts the sounds produced and reflects the freshness and/or doneness of the food

Nutritional Value of Foods

  • Nutritional value assesses the balance of essential nutrients (carbohydrates, fats, proteins, minerals, and vitamins) relative to a consumer's needs
  • Nutritional value takes a secondary position to taste perception in consumer preferences
  • Overall, food is viewed as an integral part of health maintenance
  • Complementary and alternative medicine, as well as foods containing antioxidants and functional food elements, affect food selection

Culture

  • Cultural preferences strongly influence food choices
  • Food preferences vary regionally, with some foods considered delicacies in certain parts of the world but rejected in others
  • Geographic factors and climate influence local food preferences.

Religious Criteria

  • Religious beliefs influence dietary choices by defining acceptable and unacceptable foods and preparation methods, for example dietary laws from Judaism or Hinduism or other religions
  • Strict adherence to religious dietary laws can impact food choices.

Psychological and Sociological Factors

  • Food habits are profoundly influenced psychologically
  • Availability and knowledge of food sources increase a sense of security, impacting choices
  • Advertising, social awareness, and peer influence can significantly shape food selections

Budgetary Criteria

  • Cost is a crucial determinant in food and restaurant choices
  • Time constraints for food preparation lead to a greater reliance on convenience foods, often at the expense of nutritional value

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Food Selection 7th Lecture - Imam Abdulrahman Bin Faisal University

Description

Explore the various factors influencing food selection, such as sensory factors, nutritional value, and cultural preferences. Understand the critical steps involved in food preparation and the broader concept of food processing, including the science and technology used to preserve food. This quiz covers the essential elements of food-related decision-making and practices.

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