27 Sep 2016
School
Department
Course
Professor
ENS 200 August 30
NUTRITION
Nutrition- consumption and bodily processing of foods
Foods- plants and animals that contain nutrients
Nutrients- compounds in foods that sustain physiological functioning
EXPERIENCES
Eating food
oA sensory experience
Q: Strongest driver of food?
oA: Taste
TASTING FOOD
Flavor
oComplex science taste and smell
oAttributes- salt, sweet, bitter, etc.
oSubjective measure, irreplaceable in food research
Texture
oPhysics and math based
oTextural attributes: hardness, crispiness, chewiness, flakiness
oInstruments are pretty valid
oDrives snacks and foods R&D
PURCHASING FOOD
Costs
oFood is a substantial portion of total gross income
oProtein most expensive nutrients
oMeat and vegetables group most expensive to meet recommendations
oGrains least expensive food group
oFoods along the processing continuum are proportionally more expensive
PREPARING FOOD
Why?
oAesthetics
oMicrobiological safety
How?
oWash
oCut/peel
oCombine in a recipe
oCook
oStyle
PHYSICAL ACTIVITY
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