Food Selection 7th Lecture - Imam Abdulrahman Bin Faisal University

Food Selection 7th lecture Dr. Mohamed Elsaadany  Outline  Food preparation  Food processing ▪ Types of food processing  Factors influence food selection ▪ Sensory  Sight, Smell, taste, Touch, Hearing ▪ Nutritional ▪ Cultural ▪ Religious ▪ P...

Food Selection 7th lecture Dr. Mohamed Elsaadany  Outline  Food preparation  Food processing ▪ Types of food processing  Factors influence food selection ▪ Sensory  Sight, Smell, taste, Touch, Hearing ▪ Nutritional ▪ Cultural ▪ Religious ▪ Psychological and Sociological ▪ Budgetary Dr. Mohamed Elsaadany 2  food preparation Food preparation Definition: is a broad area, involving all steps that occur between obtaining raw ingredients and consuming them as food, with maintaining the nutritional, sensory, safety properties. These steps including food selection, purchasing quantities, washing, peeling, cutting, combining ingredients and cooking. To achieve that a place equipped with the necessary tools and the skills that enables us to get the desired results with minimal time and energy. Dr. Mohamed Elsaadany 3  food processing Food processing The term "food processing" is broader than preparing and cooking foods. It involves applying scientific and technological principles to preserve foods by slowing down or stopping the natural processes of decay. It also allows changes to the eating quality of foods to be made in a predictable and controlled way. Without processing, as much as 50 to 60 % of fresh food can be lost between harvesting and consumption. This may be due to inadequate storage facilities Dr. Mohamed Elsaadany 4  Types of food processing Types of food processing 1. Primary processing, in which foods after harvesting are converted into a more convenient form for storage. Examples include drying crops, milling cereals and extracting cooking oils from oilseeds or nuts. 2. Secondary processing, in which fresh foods or the products of primary processing are made into a wide range of processed foods. Ex. Baking bread, Fermenting fish, and commonly cooking methods. 3- Tertiary food processing is the commercial production of what is commonly called processed food. Such as ready-to-eat or heat- and-serve foods, and re-heated airline meals. Dr. Mohamed Elsaadany 5 Food Selection Dr. Mohamed Elsaadany 6  Factors influence food selection Food selection criteria People choose foods and beverages based on several criteria: Sensory Nutritional Cultural Religious Psychological and Sociological Budgetary Dr. Mohamed Elsaadany 7  Sensory criteria When people choose a particular food they evaluate it, primarily on: How it looks, smells, tastes, feels and even sounds. These sensory criteria has the most strong influence on food selection Scientifically testing food using the 5 basic senses: Sight, Smell, taste, Touch, Hearing Dr. Mohamed Elsaadany 8 Sensory criteria Dr. Mohamed Elsaadany 9  1. Sight Sight The eyes receive the first impression of foods: The shapes, colors, consistency, serving size, and the presence of any outwards defects. Color can indicate:  Ripeness (ex., black bananas send visual signals that may alter a person`s choices).  The strength of dilution.  The degree to which the foods was heated.  Color can be deceiving if the colors of two identical fruits-flavored beverages are different. People may judge milk’s fat content by its color.(full milk has improved color, smoother in texture, and better in flavor than the reduced-fat milk ).  How food is combined on a plate also contributes to or detracts from its appeal. Dr. Mohamed Elsaadany 10  2. Smell Odor  Smell is almost as important as appearance when people evaluate a food item for quality and desirability.  People can differentiate between 2,000 to 4,000 odors  Volatile molecules: Molecules capable of evaporating like a gas into the air.  Olfactory: Relating to the sense of smell  Why is the odor of something baking more intense than the odor of cold items like ice cream? Dr. Mohamed Elsaadany 11  3. Taste Taste Taste is usually the most influential factors in people`s selection of foods. Taste buds are located primarily on the tongue, they are not found on the flat, central surface of the tongue, but on the tongue`s underside, sides and tip. The tip of the tongue is more sensitive to sweet and salty tastes, while the sides are sensitive to salty and sour sensations, and the back to bitter taste perceptions. Dr. Mohamed Elsaadany 12  Factor influencing taste Taste Important factor influencing the ability of a person to taste is: The degree to which a compound can dissolve. Temperature of a food or beverage go below (20°C) or above (30°C), it becomes harder to distinguish their tastes accurately. The color of the food, the time of day it is eaten, and the age, gender and degree of hunger of the taster. Genetic variation among individuals in sensitivity to basic tastes. Dr. Mohamed Elsaadany 13  Factor influencing taste Taste Bitter tastes, have a tendency to linger. Bitterness is imparted by compounds such as caffeine (tea, coffee), theobromine (chocolate), and phenolic compounds (grapefruit). As people age, the original 9,000 to 10,000 taste buds begin to diminish in number, so people over 45 often find themselves using more salt, spices, and sugar in their food What's your opinion if you drink grapefruit for breakfast, lunch, and dinner? Dr. Mohamed Elsaadany 14  4. Flavor Flavor is a broader concept than either taste or aroma; aroma provides about 75% of the impression of flavor. Flavor do not stay at the same intensity but diminish over time. Reduced-fat product is unlikely has duplicate the flavor of the original product Dr. Mohamed Elsaadany 15  5. Touch Touch The sense of touch, whether it operates inside the mouth or through the fingers, conveys to us a food`s texture, consistency, astringency and temperature. Textural or structural qualities are especially obvious in foods such as apples, popcorn, crackers, potato chips Textures felt in the mouth can be described as: coarse (grainy, sandy, mealy), crisp, fine, dry, moist, greasy, smooth (creamy, velvety), lumpy, rough, sticky, solid, porous, bubbly, or flat. Dr. Mohamed Elsaadany 16  6. HearingHearing The sounds associated with foods can play a role in evaluating their quality, ex., crunching, crackling etc. Most of these sounds are affected by water content, and their characteristics thus give clues to a food’s freshness and /or doneness. Dr. Mohamed Elsaadany 17  The nutritional value of foods The nutritive value: Is a part of food quality and represent measure of a well- balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet in relation to the nutrient requirements of their consumer. Nutrition takes the second importance after taste in to shoppers. Overall, more people view foods as an integral part of maintaining their health Complementary and Alternative Medicine influence on consumer dietary changes Food containing antioxidants, functional food, Nutraceutical are also affect consumer food selection Dr. Mohamed Elsaadany 18  Culture CULTURAL CRITERIA Culture is another factor influencing food choice. Foods that are relished in one part of the world may be rejected in another. Ex. Grubs, are acceptable Australia. blubber is used arctic region, where the extremely cold weather Dog is considered a delicacy in some Asian (snails) are a favorite in France. Sashimi (raw fish) is a Japanese. Place of Birth influences the foods that a person will be exposed to, and helps to shape the dietary patterns that are often followed for life. Geography and Climate People ate foods that were grown close to where they lived and very rarely were presented with the possibility of eating those of a more exotic nature. Dr. Mohamed Elsaadany 20  Religious Criteria Religious beliefs affect the diets of many by declaring which foods are acceptable and unacceptable and by specifying preparation procedures. For example The strict Hindus reject poultry, eggs, and the flesh of any animal. Hindus do not eat garlic, onions, mushrooms, turnips, lentils, or tomatoes. Judaism Kosher, animals allowed, Blood not allowed, Mixing of milk and meat not allowed. Dr. Mohamed Elsaadany 21  Psychological and Sociological PSYCHOLOGICAL AND SOCIOLOGICAL CRITERIA Strongly influence food habits. the knowledge that food is readily available provides a sense of security. Advertising, social conscience, and peer pressure can all play a part in an individual’s food choices. The controversies surrounding genetically engineered, organic, and natural foods are examples of how food products can be affected by these criteria. Dr. Mohamed Elsaadany 22  Budgetary Criteria. Budgetary Criteria. Cost helps determine the types of foods and brands that are bought and the frequency of restaurant patronage. A shortage of time for food preparation or eating out can result in greater use of convenience foods and “fast foods,” even if they are often more expensive and less nutritious. Dr. Mohamed Elsaadany 23 THANKS! Any questions? Dr. Mohamed Elsaadany 24