Sight

Odor

Taste

Touch

Sound

recieves first impression of food

includes: shape, color, consistancy, serving size, and apperance

~includes volatile molecules which are capable of evaporating into the air

~provides impressions of volatile flavor substances

~spicey, flowery, fruity, resonance, burnt, foul

~fragrant, acid, burnt, caprylic

sweet

salty

sour- comes from acids in foods

bitter-caffeine, theobromine, phenolic compounds, and alkaloids

umami(savory)-found in certain amino acids ex. MSG

occur when compounds that contribute to taste, interact to create new tastes

ex. msg can make meat taste sweeter

*genetics

*temperature

*variety

age

smoker

pregnancy

gender

*=answer on slide

combined sense of taste, odor, and mouthfeel

aroma is about 75% of flavor

texture

consistancy=thickness/firmness

astringency= dryness

perceving food as physically hot or cold when its really not

ex. "hot" pepper or "cold" mint

indicates a food's freshness or doneness

affected by water content

ex: sizzling, crunching

to reduce dietary risk factors for major health conditions

Ex: eating less fat and red meat and more fruit/veggies; reduce chronic disease; boost nutrient intake

my pyramid

includes: food group plan, diet planning tool-based on nutrient and calorie content, suggests serving sizes, discusses the 6 food groups(carbs, vegggies, fruits, milk, meat and beans, oil)

Nutraceutical= bioactive compound (including nutrients and non-nutrients) that has health benefits

Monograph= fact sheet that includes name, chemicals, uses, dosage, side effects, and drug interactions

Functional food= food/beverage with a physiological benefit

Conventional foods= unmodified whole foods i.e. garlic, nuts

modified foods= fortified(calcium fortified oj), enriched(folate-enriched breads), and enhanced foods(margerine containing cholesterol lowering plant esters)

medical foods= formulated for specific management of a disease/condition i.e. PKU formulas free of phenylalanine

foods for special dietary use= i.e. infant formula, hypoallergenic, and weight-loss foods

cancer risk reduction

heart health

intestinal health maintenance

urinary tract function

calorie control= maintaining a healthy weight (women=1600cal/day, men 2400-2600cal/day)

calorie balance:

in balance(cal consumed=cal burned)

in excess(cal consumed>cal burned)

indeficit(cal consumed<cal burned)

genetically determined biochemical pathways link specific dietary substances with health and disease

it enables people to select certain foods for optimal health or reduced risk of chronic disease

by dictating what is or is not acceptable to eat

influences include:

ethnic influences

place of birth

goegraphy and climate

manners

declares whether food is acceptable

dictates preparation procedures

designates foods for special occasions

assigns symbolic value to foods

buddhism- wrong to eat flesh of another creature,

vegetarianism often followed

hinduism- all beings are united as one, cow is sacred, sometimes follow vegetarianism

7th day adventist- vegetarianism(40% are lacto-ovo vegetarians), between meal snacking discouraged

morman- vegetarianism, no: alcohol, tea, coffee, or caffeine

islam- no animals, blood, improper slaughtering, carrion, or intoxicants

judaism(orthodox jews)- no blood or mixing meat and milk, only kosher animals allowed

sense of security

social conscience and peer pressure

displa of status or hospitality

informational influences

enviornmentally sound foods

gene alteration in a bacterium, plant, or animal to change one or more of its characteristics

increased resistance: pests, diseases, harsh growing conditions, transport damage, and spoilage

actual food(i.e. corn)

foods dervived from or containing ingredients of actual food(i.e. cornmeal)

foods containing single ingredients or additives from gmo's(i.e. vitamins)

foods containing ingredients obtained from enzymes produced through GMO foods

allergens

gene contamination

religious and cultural concerns

more accceptance in plants than animals/fish

FDA will not accept if: foods contain new allergens, have modified nutritional profiles, represent a new plant

national academy of science requires that food not pose any new hazards/risks different from those in natural selection

free-range

hormone-free

natural

organically produced

pesticide free

raised without antibiotics

certified organic

cost to consumers

misinformation suggesting only organic food is healthy or safe

imperfect USDA management and labeling of organic foods

does product contain an artificial ingredient, chemical preservative, or any other synthetic ingredient?(answer must be no)

are the product and its ingredients only minimally processed?(answer must be yes)