Week 1 Notes
Week 1 Notes FDSCTE 2200 - 0020
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This 4 page Class Notes was uploaded by Katelyn Motsinger on Saturday August 29, 2015. The Class Notes belongs to FDSCTE 2200 - 0020 at Ohio State University taught by Dr. Karen Elekes in Fall 2015. Since its upload, it has received 140 views. For similar materials see The Science of Food in Nutrition and Food Sciences at Ohio State University.
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Clutch. So clutch. Thank you sooo much Katelyn!!! Thanks so much for your help! Needed it bad lol
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Date Created: 08/29/15
Food Science and Technology FDSCTE 2200 Week 1 Notes 825 828 Why do we eat 0 Obtain nutrients amp energy 0 Maintain or to repair 0 Growth 0 Carbohydrates 0 Proteins 0 Lipids 0 Vitamins 0 Minerals Two mechanisms prompt us to seek food 1 Hunger inborn stimulus a physiological drive that tells us when we need to eat GO signal seek meal amp eat STOP signal satiation Some signs of hunger are 0 Unpleasant sensation 0 Demands relief 0 Nonspecific foods 0 Control system involves the hypothalamus amp hormones 2 Appetite the psychological desire to consume specific foods Learned behavior We experience appetite in the absence of hunger Environmental Cues 0 Social amp Cultural special occasions being with others time of day habit emotions stress sad bored 0 Learned factors family religion community culture exposure to new foods 0 Disease management Hypertension Limit Sodium Coronary Heart Disease Limit Cholesterol Diabetes Monitor Sugar 0 Health Benefits Antioxidants Chocolate Red Wine 0 Self EsteemRecognition pride too fat too thin eating contests 0 Sensory Stimulates the senses taste smell hear popcorn popping touch sight Any aversions texture smell awarding children for good behavior candy if you re quite or behave What s the difference between hunger amp appetite 0 Taste is one part of avor 0 Flavor is the whole package the combination of taste odor and chemical sensations m vs SID 11 Composition in Water in Air Solubility Water Fat Sensitivity Percents PPM Number 5 Thousands 5 Basic Tastes 1 Sweet 2 Sour 3 Salty 4 Bitter 5 Umami MSG meaty brothy Sense of Taste protects you from unsafe food your tongue is covered in tiny bumps called papillae taste buds receptors How this works 1 You eat food 2 The chemicals dissolve into your salvia 3 Your taste buds began to taste the food 4 Taste perception takes place in your brain 5 Taste hair responds to one of the five tastes Taste is 0 Nonvolatile vapor into the air 0 Watersoluble saliva 0 Present in concentrations Sense of smell Molecules perceived are Volatile FatSoluble Present in concentration of ppm ppb Sense of smell accounts for 7595 of a avor s impact Keywords Nutrients Appetite Taste Color Hunger Flavor Aroma Texture Olfactory Epithelium Color Rods give lightnessdarkness size shape Cones give colors Naturally occurring pigments in food KNOW THESE FOR THE EXAM 0 Myoglobin red color in meats 0 Chlorophyll green color in plants 0 Anthocyanin bluered colors in fruit 0 Carotenoids yelloworange pigment in plantsveggies carrots peppers 0 May be a source of Vitamin A Texture is sensed by the tongue palate jaws amp ears
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