NUTR 3100 Chapter Notes - Chapter 3: Parmigiano-Reggiano, Umami, Large Intestine
Document Summary
Hunger and thirst physical needs which drive how much and how often. Appetite another powerful drive, but less reliable. May eat without being hungry or needing nourishment. Taste: five basic categories and where we detect them. Savory (umami) throughout mouth; not all people are sensitive to this taste sensation (ex: tomatoes, aged parmesan cheese, mushrooms, dried seaweed, or anything with msg). Why do we have a taste for certain foods: Humans share an innate preference for sweet (pleasure-giving), salty (electrolytes), and fatty (rich source of calories more important in days when food was scarce) foods. Sometimes food preferences and nutritional needs conflict and make changing food choices challenging. Aromas and flavors enhance the pleasure of eating: Both mouth and nose are involved in tasting food: Aromas are detected by olfactory cells in the nasal cavity as food odors enter the nose and mouth and move to the back of the throat into the nasal cavity.
