topic 3: diet evaluation & food selection

1. MANY FACTORS INFLUENCE OUR FOOD SELECTION

Topic 3: Diet Evaluation & Food Selection

Prior Learning

• We will recognise senses play a pivotal role in determining our food preferences; however, we acknowledge other factors are also involved. These include:• previous experiences with food;• hunger and satiety;• mood;• where you eat (home, canteen, picnic)• beliefs and values (religion, culture and tradition)• social aspects (special occasions, events)

The Impact of Senses on Food Selection

Food is not just eaten for its nutrient value; for many people it is a source of pleasure, an enjoyable experience and even a comforting activity.

The properties of individual foods, such as taste, texture, quality, smell and appearance, play an important role in whether a person will choose to consume an item.

What is Sensory Evaluation?

‘Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink (Food – a fact of life 2010).

‘…used to evoke, measure, analyse and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing’ 2(Home Economics Support Service 2003)

Simply…

A range of senses are used when eating food.

These senses are: Sight Smell Hearing Taste Touch

A combination of these senses enables you to evaluate food

Using the Senses in Sensory Evaluation

Diagram retrieved from Home Economics Support Service 2003

Appearance - Sight

‘Sight is used to judge and evaluate the appearance and colour of food.’ (Home Economics Support Service 2003)

‘The size, shape, colour, temperature and surface texture all play an important part in helping to determine your first reaction to a food.’

Useful Words to Describe Appearance

British Nutrition Foundation 2010 & Home Economics Support Service 2003

stringy firm dryheavy flaky

crumblyflat crisp lumpycreamy fluffy smoothburnt hard

mushywatery sticky fragiledull fresh opaque

British Nutrition Foundation 2010

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What words would you use to describe these foods?

Sound - Hearing

‘The sounds of food being prepared, cooked, served and eaten all help to influence our preferences.’ (British Nutrition Foundation 2010)

Useful Words to Describe Sound

Bubbling Crackly CrunchFizzy Sizzling SnappingPopping

© British Nutrition Foundation 2010

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Texture - Touch

Different sensations are felt as the food is chewed. The resistance to chewing also affects texture. For example, chewiness, springiness.

Viscosity is also a factor. For example, runny, thick.

The mouth also detects temperature. For example, cold ice-cream, warm bread, hot soup.

A key quality for many foods. For example, the tenderness of meat or the softness of bread.

Useful Words to Describe Texture

brittle rubbery short grainyclammy close stodgy juicyslimy tacky tender waxyopensoft firm flakycrispfluffy dry crumblylumpy smooth hard mushysticky greasy moist tough



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Flavour - Smell

‘Smell evaluates the aroma of food… A pleasant aroma makes food appetising and smell is important in the appreciation of flavour.’ (Home Economics Support Service 2003)

Odour and taste work together to produce flavour; hence, people with a blocked nose find it difficult to determine the flavours of foods.

Flavour has three components: Odour – contributes to the pleasure of eating Taste – helps recognise, accept and appreciate food Mouthfeel – Stimulated by thermal and chemical reactions

Useful Words to Describe Odour


aromatic pungent spicyfloral bland

coffeeburnt rancid savoury rotten tart citrusacrid strong

mildmusty weak roastedfragrant fruity


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Taste

Taste is sensed by the taste buds on the tongue. Bitter, Salt, Sour, Sweet and

Umami.Taste may be described by

association with a particular food. For example, meaty, minty or fruity.

The intensity can also be recorded. For example, mild or strong Cheddar.

sweet stale bittercoldzesty fatty hot

tangysour sharp rich saltyburnt bland tartacidicstrong citrus mild

savouryspicy tainted weakherby

Useful Words to Describe Taste


Sensory Tests

Three main categories of sensory analysis tests are: Preference Tests

Supply information about people’s likes and dislikes Not intended to evaluate specific characteristics

Difference Tests – Discrimination Tests Used to detect differences among foods

Descriptive Tests Describes the sensory characteristics of a product

Preference Tests – Hedonic, Paired Preference & Ranking

Hedonic – Taster tastes each sample and ticks using a 5 point scale

Paired Preference Test Taster is presented with two coded samples and decides

which one they prefer

RankingFood samples are scored on a scale. For example, like/dislike

Difference TestsTriangle Test, Ranking and Paired Comparison

Triangle TestThe aim is to establish if people can tell the difference between two foods. Tasters must distinguish which of the samples is the odd one out.

RankingTasters evaluate samples and ranks them in order according to the presence of an attribute. For example, crispiness, crunchiness.

Paired ComparisonCompare an attribute of two samples. For example, what sample is smoother? What

sample is saltier?

Star Profile

Evaluates the intensity of a range of attributes (6-8)

A Single dish or a range of food dishes may be recorded

topic 3: diet evaluation & food selection

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