Understanding FoodUnderstanding Food

Food Selection and EvaluationFood Selection and Evaluation

Food Selection CriteriaFood Selection Criteria

Sensory Sensory Criteria:Criteria:

1.1. SightSight

2.2. OdorOdor

3.3. TasteTaste

4.4. TouchTouch

5.5. HearingHearing

Food Selection CriteriaFood Selection Criteria

Sensory Criteria:Sensory Criteria:

1.1. SightSight The eyes receive the first impression of The eyes receive the first impression of

foods: foods: shapes, colors, consistency, serving size, shapes, colors, consistency, serving size,

and the presence of any outward defectsand the presence of any outward defects

Food Selection CriteriaFood Selection Criteria

Sensory Criteria:Sensory Criteria:

2.2. OdorOdor Volatile Volatile

molecules: molecules: Molecules capable Molecules capable of evaporating like of evaporating like a gas into the air.a gas into the air.

Olfactory: Olfactory: Relating Relating to the sense of to the sense of smell.smell.

Food Selection CriteriaFood Selection Criteria

Sensory Criteria:Sensory Criteria:

3.3. TasteTaste Taste is usually the Taste is usually the

most influential factor in most influential factor in people’s selection of people’s selection of foods.foods.

Gustatory: Gustatory: Relating to Relating to the sense of taste.the sense of taste.

Flavor: Flavor: The combined The combined sense of taste, odor, and sense of taste, odor, and mouthfeel.mouthfeel.

The Five Taste Stimuli:The Five Taste Stimuli: SweetnessSweetness SourSour BitternessBitterness SaltySalty SavorySavory

FlavorFlavor is a broader concept is a broader concept with aroma providing about with aroma providing about 75 percent of the 75 percent of the impression of flavor.impression of flavor.

Food Selection CriteriaFood Selection Criteria

Sensory Criteria:Sensory Criteria:

4.4. TouchTouch Consistency: Consistency:

Describes a food’s Describes a food’s firmness or firmness or thickness.thickness.

Astringency: Astringency: A A sensory sensory phenomenon phenomenon characterized by a characterized by a dry, puckery dry, puckery feeling in the feeling in the mouth.mouth.

Food Selection CriteriaFood Selection Criteria

Sensory Criteria:Sensory Criteria:

5.5. HearingHearing Sizzling, crunching, Sizzling, crunching,

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

Most sounds are Most sounds are affected by water affected by water content.content.

Gives clues to a Gives clues to a food’s freshness food’s freshness and/or doneness.and/or doneness.

Nutritional CriteriaNutritional Criteria Dietary Guidelines Dietary Guidelines and and

thethe Food Guide Pyramid Food Guide Pyramid help with diet planning and help with diet planning and improvement.improvement.

Calorie (kcal): Calorie (kcal): The The amount of energy required amount of energy required to raise 1 gram of water to raise 1 gram of water 1°C (measured between 1°C (measured between 14.5° and 15.5°C at 14.5° and 15.5°C at normal atmospheric normal atmospheric pressure).pressure).

Antioxidant: Antioxidant: A compound A compound that inhibits oxidation, that inhibits oxidation, which can cause which can cause deterioration and rancidity.deterioration and rancidity.

http://http://www.mypyramid.govwww.mypyramid.gov

Nutritional CriteriaNutritional Criteria

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

Nutritional CriteriaNutritional Criteria Objective tests: Objective tests:

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

Nutritional CriteriaNutritional Criteria

Objective Evaluation TestsObjective Evaluation Tests Volume: Volume: A measurement of three-A measurement of three-

dimensional space that is often used to dimensional space that is often used to measure liquids. measure liquids.

Density: Density: The concentration of matter The concentration of matter measured by the amount of mass per unit measured by the amount of mass per unit volume. Objects with a higher density volume. Objects with a higher density weigh more for their size. weigh more for their size.

Viscosity :Viscosity :The resistance of a fluid to The resistance of a fluid to flowing freely, caused by the friction of its flowing freely, caused by the friction of its molecules against a surface.molecules against a surface.