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Chapter 1

Food Choices andSensory Characteristics

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W at A ects Your MeaPattern and Pattern o

Eating? Breakfast

  Typical breakfast foods

  Why you choose those foods

  Time you eat breakfast

  Where to you generally eat breakfast?

  Do you eat alone or with someone? Lunch and supper

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Factors Afecting Patterns

o Eating  Taste: Foods must

be palatable or

have appetiteappeal

Family ! Friends:

 The familystructure andinteractionsin"uence the

development of our

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Factors Afecting Patterns o

Eating in the 21st Century

 Time restraints.

 Seventy percent of women with children under 18 workoutside the home.

 Family extracurricular activities.

 Meals purchased outside the home account for 49 of

total food expenditures.  !e"ular shared meals are declinin". #owever$ 8% of the

time$ &mericans eat dinner at home.

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Factors Afecting Patterns oEating

'ultural (ack"round) The culture in which wedevelop influences our food ha*its.

  !eli"ious (eliefs) Some reli"ions have food lawswhich permit or for*id the consumption of

certain foods+ ,ashruth are the ----- dietary lawso*served *y those of the ewish faith. #alal are

the ------ dietary laws.

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http)//www.internationalfoodshop.com/

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eligious!Cultural"elies #hristians: $o speci%c

  #atholics: $o meat on Friday especiallyduring Lent

 &udaism: '''''''''''''()arva*  +ashruth: Dietary laws

  $o blood,certain way to butcher animals

 

-ilk and meat kept separate  )ork and shell%sh prohibited

  .pply to ingredients used in processed foods

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eligious!Cultural"elies

  /slam: 0et food laws for ''''''''''   )ork and all their by,products

  /nto1icants,.lcohol2

  Birds of prey and land animals without ears(snakes*

  .nimals killed in a manner that all blood isdrained

  3induism  4sually vegetarian

  $o cows (sacred* and recommend no pork

  Fish or meat must be sancti%ed

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eligious!Cultural"elies

  5egetarianism  /n 40 about 67 are vegetarian

  5egan

 Lacto,ovo

  )esco

  Buddhists,(a way of living*  advocate vegetarianism out of kindness

  0eventh,Day .dventist  8ecommend vegetarianism

  $o alcohol or other into1icants (advocate noca9eine*

 

ver all similar to Dietary ;uidelines

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#utrition and $ealth

 The $ational 3ealth and $utrition<1amination 0urvey ($3.$<0*http:==wwwcdcgov=nchs=nhaneshtm

Dietary ;uidelines for .mericans http:==wwwhealthgov=dietaryguideline

s=dga>@=Dietary;uidelines>@pdf  http:==wwwchoosemyplategov= 

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$ealthy %iet 3ealth concerns A 3ealth )eople >>2

$ational 3ealth )romotion and Disease

)revention obectives2 o9ersguidelines to help .mericanslive healthier lives

http:==wwwhealthypeoplegov=>>=.bout,3ealthy,)eople

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Factors Afecting Patternso Eating

 'ost 0 low income families 21%$%%%314$999 spend 56of their income on food.

 &vera"e household family 9

Food insecurity) 7n 5%15$ 14.6 of S households http)//www.ers.usda."ov/topics/food3nutrition3assistance/

food3security3in3the3us/definitions3of3food3security.aspx.:&(;Svld<%d

 

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The word =hun"er$> refers to apotential conse?uence of foodinsecurity that$ *ecause of prolon"ed$involuntary lack of food$ results indiscomfort$ illness$ weakness$ or painthat "oes *eyond the usual uneasysensation.=

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&echnological%e'elop(ent

 &septic packa"in"

7rradiation

 Sous vide  (iotechnolo"y

 @enetic en"ineerin"

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http)!!landing*e+po2,1-*org!en!glo.al/nutrition/e'ent*ht(l?gclid0CPuPr#rcYCFYdFa3odi,4C3

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Sensory Characteristics o

Food  &ppearance

Taste and Taste *uds

Sweet$ Sour$ (itter$ Salty$ mami savory

Temperature 'ompare

Temperature has an impact on flavor perception

 Ador Flavor) (lendin" of taste and odor 

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&e+ture Tactile2 mouthfeel

  Tingle with carbonated beverages

 Terms: smoothness2 stickiness2

graininess2 brittleness2 %brous2 lumpy2tingling2 dry2 moist2 solid2 "uid2 thick2thin2 rough2 smooth2 course2 %ne2 tough2

tender2 hard2 soft2 compact2 porous ;enerally dislike: tough2 soggy2

crumbly2 lumpy2 watery2 slimy (kra*

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Sensory Characteristics o

Food ------) #ydrocyl 3A# "roup

 ------) 7on compounds of salt

 ------) #ydro"en ions #B found in acids

 ------) Cum*er of compounds ex) coffee

Theo*romine is the primary alkaloid found in cocoa and chocolate which is

 a natural source of theo*romine.

mami) &mino acids$ MS@

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Fla'ors and the tongue .ll tastes can be perceived eCually well

everywhere on the tongue /t use to bethought that there were speci%c onesfor sweet2 sour2 salty and bitter But thishas been proven to be incorrect

http:==wwwncbinlmnihgov=pubmedhealth=)-3EE@=

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&ypes o Fla'ors )recursors: non,"avors activated by

 cooking 8aw meat vs cooked meat Geast Fermentation (bread* <nymatic 8eactions (cheese "avors* 0ynthetic #ompounds (added "avors*

  <1ample: > compounds to make banana"avor

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Sensory Analysis

 To Dud"e or evaluate food *y the senses)

Si"ht appearance

Smell aroma

Touch texture

Taste flavor#earin" sounds

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For(al Sensory E'aluation

Trained Sensory Eanels

Focus @roups

Erovides information *eyond

like/dislike

  'ompare opinions ofevaluators

@enerate data to *etter understand

 the perceived food ?uality

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For(s o Sensory

E'aluation  #edonic Scale

ike extremely well to dislike extremely

The #edonic Scale for children uses happy and  sad faces

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5.6ecti'e E'aluation oFood

 a*oratory 7nstruments

Measure:

 :iscosity thickness of consistency

 Firmness of "el

 'olor 

 'ompressi*ility *read forexample

 Shear tenderness of meat