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Study Guide

[NUTR 211] - Final Exam Guide - Everything you need to know! (125 pages long)


Department
Nutrition
Course Code
NUTR 211
Professor
Saundra Lorenz
Study Guide
Final

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TAMU
NUTR 211
FINAL EXAM
STUDY GUIDE

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Food$ secure$=$no$trouble$accessing$food
Number$one$reason$for$food$choice$is$sensory$ acceptability
How$does$that$have$an$impact$on$our$consumption?
Sensation$on$ the$tongue$ and$how$ eating$excites$different$neurons$
in$our$brain$and$specifically$through$that$structure$of$the$tongue$
whether$it's$salty,$sweet,$bitter,$umami,$evolutionary$biologists$look$
at$why$those$receptors$are$there
Sensory$ acceptability$is$critical$when$we$think$about$consumption
What$foods$do$you$think$as$being$more$palatable$compared$to$
others?
Sweet$ foods$are$pretty$palatable$
Foods$ high$in$fat$
High$in$sugar,$high$in$fat,$high$in$sodium$are$foods$that$offer$
more$sensory$rewards$
Palatability$=$"pleasing$to$the$taste"$
Why$do$we$eat$what$we$eat?
To$determine$the$significance,$worth,$or$condition$of$
something$by$careful$appraisal$and$study$
What$is$evaluation?
How$do$we$evaluate$from$a$personal$perspective$of$characteristics$
of$food$
Evaluation$=$to$determine$the$significance,$worth,$or$condition$of$
something,$usually$by$careful$appraisal$and$study
Smelling$milk$to$see$if$it's$safe$to$eat$
Appearance,$taste,$smell,$texture$
Sensory$ evaluation$of$food
Greater$variety$of$color
Plating$
Garnish$
Which$has$greater$appetite$appeal?$
Lecture'Sensory'Evaluation'of'Food
Monday,$September$ 5,$2016
12:33$PM
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Garnish$
Visually$it's$the$first$thing$we$usually$notice
Pleasing$appearance
Eye$appeal$
Aesthetics$
For$most$people,$having$a$visual$aesthetic$to$your$food$that$it$has$
some$degree$of$appeal$it's$maybe$that$first$step$of$will$I$try$this$ or$
not$
One$part$of$the$visual$is$the$color$
Variety$of$colors$=$makes$food$more$appealing
Ripeness$
How$cooked$it$is$
Safety$
What$can$color$tell$us$about$food?$
Visual$characteristics$of$food
Color$tells$us$that$we$might$not$want$brown$bananas$
Color$gives$us$information$on$the$degree$of$doneness$
Which$are$ripe?
Darker$tea$=$stronger$
Color$can$tell$us$a$lot$related$to$concentration/strength$
Think$about$idea$that$color$gives$more$visual$appeal
You$can$tell$textures$based$on$your$experiences$with$food$
Variety$of$textures$
Color$principles$of$meal$planning$
Changing$foods$colors$can$change$the$way$it$tastes
Artificial$food$coloring
We$eat$with$our$eyes$before$we$ever$taste$or$smell$
Color$cues$are$very$important
Red$=$sweetness
Yellow$=$sour
Green$=$apples$and$tart$taste
Relate$to$food$that's$spoiled$
Dark$colors$=$turn$off$
If$you$take$the$color$out$of$junk$food,$people$would$eat$less$of$it$
Color$gives$expectation$of$flavor$
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