Chapter 1 Food Selection - Spring 2022.pptx

UNDERSTANDING FOOD: Principles and
Preparation
Sixth Edition
Chapter 1
Food Selection
© 2019 Cengage. All rights reserved.

Food Choices
• Food companies:
– Offer thousands of prepared and packaged foods
– Compete fiercely to develop newer and more attractive
products

Food Choices
• Food scientists study:
– Why people eat
– What people eat
– Which food characteristics entice customers

Food Choices
• People choose foods and beverages for at least five
basic reasons:
– How food looks and tastes
– Health, cultural, and religious values
– Environment
– Psychological and social needs
– Budgetary concerns Selection Factors:
1. Sensory
2. Nutritional
3. Cultural
4. Religious
5. Psychological/Sociological
6. Budgetary

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

Sensory Criteria
• Often the most important criteria for food selection
• Senses can be deceiving
– Enriching the color of milk may result in perceiving it as:
 Higher in fat
 Smoother in texture
 More flavorful

Sensory Criteria: ODOR
• Odors are classified into groups
– Six groups: spicy, flowery, fruity, resinous, burnt, foul
– Four groups: fragrant (sweet), acid (sour), burnt, caprylic
(goaty)
– Newer classification: edible (fruit, candy, bakery, spice)
or inedible (clean, flower, cosmetic)
– Groups can overlap

Sensory Criteria: ODOR
• Adaptation: repeated detection of odor can lead to
diminished ability to distinguish between odors
• Volatile molecules: molecules capable of evaporating
like a gas into the air
• Olfactory: relating to the sense of smell

Sensory Criteria: Taste
• Most influential factor in person’s selection of food
• Taste buds located primarily on the tongue but also on
mouth palates and in pharynx
• Not found on the flat, central surface of tongue but
rather on the tongue’s underside, sides, and tip

• Mechanism of taste
• Number of taste buds
Factors which affect Taste
Buds:
• Genetics
• Age and sex
• Degree of hunger
• Temperature of food
• Color of food
• Time of day food is
eaten
Flavor = taste + aroma

• 5 or 6 taste stimuli
– Sweet (chemical configuration of molecule)
– Sour (acids in foods)
– Bitterness (certain compounds in foods)
– Salty (ionized salts)
– Savory/umami (glutamate)
– Oleogustus (taste for fat)

Sensory Criteria: Touch
• Factors affecting touch
– Texture
– Consistency
– Astringency

Sensory Criteria: Hearing
• Sounds associated with foods:
– Sizzling, crunching, popping
– Bubbling, swirling, pouring
– Squeaking, dripping, exploding
– Crackling

Nutritional Criteria
• Obesity epidemic has led to new food choices for many
people
• Calories/kilocalories
– Calories (cal): a measure of energy (correlated to heat)
– Kilocalories (kcal): a measure of food energy
– Calories are a unit of measure, NOT a component of
food

Nutritional Criteria: Weight Management

Nutritional Criteria: VEGETARIANISM
• Vegetarianism
– Followed by 3 to 4% of adult population; 15% of college
students
– Can reduce risk of:
 Heart disease
 Some cancers
 Diabetes mellitus
 Obesity
 High blood pressure

Nutritional Criteria: CONSUMER DIETARY
CHANGES
• Functional foods
– Conventional foods
– Modified foods
– Synthesized foods
• Nutrigenomics
– Diet plans tailored to a person’s genes
Key Terms
Antioxidants – a
compound which
inhibit oxidation,
which can cause
deterioration and
rancidity.
Nutraceuticals – a
bioactive compound
that has a health
benefit.
Functional food – a
food or beverage that
imparts physiological
benefits that enhance
overall health, going
above and beyond the
provision of energy.

Nutritional Criteria: FUNCTIONAL FOODS
Functional Food Category Selected Functional Food Examples
Conventional foods (whole foods) Garlic
Nuts
Modified foods
Fortified Calcium-fortified orange juice
Iodized salt
Enriched Folate-enriched breads
Enhanced Enhanced energy bars, snacks, yogurts,
teas, bottled water, and other functional
foods formulated with bioactive components
such as lutein, fish oils, ginkgo
biloba, St. John’s wort, saw palmetto, and/or
assorted amino acids
Synthesized foods Oligosaccharides
Resistant starch

Cultural Criteria
• Ethnic influences
• Place of birth
• Geography and climate
• Cultural influences on manners

Religious Criteria
• Religions that promote vegetarianism
– Buddhism
– Hinduism
– Seventh Day Adventist
• Church of Latter Day Saints (Mormonism):
– Discourages alcohol, coffee, and tea
• Judaism: kosher practices
• Islam: halal practices

Psychological and Sociological Criteria:
BIOENGINEERING
• Bioengineering
– Attitudes about genetically modified organisms (GMOs)
are largely societal
 Include allergies, gene contamination, and
religious/cultural concerns
• History of biotechnology
– Foods created with biotechnology

BIOENGINEERING
• Concerns about GMO
foods
– Allergies
– Gene contamination
– Pesticide residues
– Religious / cultural
concerns
• Acceptance / Rejection of
GM foods

ORGANIC FOODS
• Definition of organic foods
• Organic certification
– 100% organic
– Organic
– Made with organic ingredients
– Contains organic ingredients
• “Natural” foods
• Processed foods

ORGANIC FOODS

BUDGETARY CRITERIA
• Budgets affect what is bought and how often
• Time is also a consideration (i.e., convenience foods)
• USDA’s SNAP program uses the “Thrifty Food Plan”

Chapter Summary
• Criteria for choosing food:
– Sensory criteria
– Nutritional criteria
– Cultural criteria
– Religious criteria
– Psychological and sociological criteria
– Budgetary concerns

Chapter 1 Food Selection - Spring 2022.pptx

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