Understanding Food

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Understanding Food

• Food Selection and Evaluation

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Food Selection Criteria

• Sensory Criteria
• Sight
• Odor
• Taste
• Touch
• Hearing

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Food Selection Criteria

• Sensory Criteria
• Sight
• The eyes receive the first impression of foods
• shapes, colors, consistency, serving size, and
  the presence of any outward defects

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Food Selection Criteria

• Sensory Criteria
• Odor
• Volatile molecules Molecules capable of
  evaporating like a gas into the air.
• Olfactory Relating to the sense of smell.

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Food Selection Criteria

• Sensory Criteria
• Taste
• Taste is usually the most influential factor in
  peoples selection of foods.
• Gustatory Relating to the sense of taste.
• Flavor The combined sense of taste, odor, and
  mouthfeel.

• The Five Taste Stimuli
• Sweetness
• Sour
• Bitterness
• Salty
• Savory
• Flavor is a broader concept with aroma providing
  about 75 percent of the impression of flavor.

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Food Selection Criteria

• Sensory Criteria
• Touch
• Consistency Describes a foods firmness or
  thickness.
• Astringency A sensory phenomenon characterized
  by a dry, puckery feeling in the mouth.

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Food Selection Criteria

• Sensory Criteria
• Hearing
• Sizzling, crunching, popping, bubbling, swirling,
  pouring, squeaking, dripping, exploding (think of
  an egg yolk in a microwave), and crackling can
  communicate a great deal.

• Most sounds are affected by water content.
• Gives clues to a foods freshness and/or
  doneness.

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Nutritional Criteria

• Dietary Guidelines and the Food Guide Pyramid
  help with diet planning and improvement.
• Calorie (kcal) The amount of energy required to
  raise 1 gram of water 1C (measured between 14.5
  and 15.5C at normal atmospheric pressure).
• Antioxidant A compound that inhibits oxidation,
  which can cause deterioration and rancidity.
• http//www.mypyramid.gov

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Nutritional Criteria

• Subjective tests Evaluations of food quality
  based on sensory characteristics and personal
  preferences as perceived by the five senses.

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Nutritional Criteria

• Objective tests Evaluations of food quality that
  rely on numbers generated by laboratory
  instruments, which are used to quantify the
  physical and chemical differences in foods.

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Nutritional Criteria

• Objective Evaluation Tests
• Volume A measurement of three-dimensional space
  that is often used to measure liquids.
• Density The concentration of matter measured by
  the amount of mass per unit volume. Objects with
  a higher density weigh more for their size.
• Viscosity The resistance of a fluid to flowing
  freely, caused by the friction of its molecules
  against a surface.

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