PSYCH 2TT3 Lecture 9: Lecture 9 (Chapter 10) - March 18 - PSYCH 2TT3
9 Sep 2013
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Document Summary
3 most important factors for humans nutrition content, energy content, cost. We sense several tastes and textures through the mouth and numerous others through the nose; sensed in the mouth. Sweet, bitter, salty, sour, umami, fat, hot (spicy) Taste is an evolved adaptation that guides animal food choice. Sweet simple carbohydrates: bitter possibly poisonous or spoiled food. Salty salt is an essential nutrient (rare for much of our evolutionary history) Umami the taste of free glutamate, a common amino acid indicating the presence of protein: glutamate rich foods: meat, fish, milk, some vegetables (eg/ tomatoes), some mushrooms and algae. Glutamate rich foods serve as natural taste enhancers (cheese, tomato sauce) Monosodium glutamate (msg) is an artificial taste enhancer; has negative effects (eg/ feeling bloated) Fat high energy content (more than twice (~9 kcal) than carbohydrates and protein (~4 kcal)) a texture and sought out in abundance. Hot (spicy) not a real taste response to pain receptor.
