Any substance which provides energy, builds and repairs body tissues, and regulates body processes. 

What are the 6 Dimensions in Food Quality?

A food is considered good if it is nutritious, ________________, sanitary, digestible, and economical.

3 Basic Food Groups

3 Basic Food Groups

refers to the completeness of digestion and absorption; also to the general feeling and after-effect of eating.

"Bioavailability" = how is nutritional quality absorbed?

The feeling of fullness in which we are satisfied.

DIGESTION: DIGESTIBILITY

What is the first stage of digestion? It is where bolus or mass of food is produced due to chewing.

DIGESTION: DIGESTIBILITY

What is the second stage of digestion? It is where bolus is moved from the mouth to the inner digestive system.

DIGESTION: DIGESTIBILITY

What is the third stage of digestion? It happens in order to break down food into smaller pieces for more surface area leading to efficient absorption.

DIGESTION: DIGESTIBILITY

What is the fourth stage of digestion? It is where the molecular structure of the compounds of foods get degraded by digestive enzymes into forms which are more absorbable. 

DIGESTION: DIGESTIBILITY

What is the fifth stage of digestion? The small intestine is mainly involved in this stage.

DIGESTION: DIGESTIBILITY

What is the sixth stage of digestion? Excretion of waste

It is the art and science of good eating. Also refers to eating quality of food including visual perception, odor detection, and taste stimuli.

Attractive color, pleasing shape, neat packaging

Characteristic smell of the food

Sensations that stimulate the taste buds. 

Mouthfeel and feeling of touch or the textural characteristics of food such as hardness (soft, hard, or firm), cohesiveness (crumbly, brittle, crunchy), particle size and shape (gritty, grainy, coarse) and others.

A composite of odor, taste, mouthfeel, and sound.

It is the scientific discipline used to evoke, measure, analyze, and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste, and hearing. 

In food preparation, one should consider raw food, cost, time, equipment, and labor utilized for cooking, serving, and storing the food.

Food must be prepared in such a way that it is safe to eat, therefore, microorganisms causing disease must be prevented from coming into contact with the food. 

Refers to an illness caused by the ingestion of toxin or poison and microorganisms present in the food.

An illness caused by food-borne organisms which invade the gastro-intestinal tract to produce abnormal changes in the body system. 

An illness caused by ingestion of the toxin or poison produced by the microorganism, i.e., botulism. 

The Correct Order of Perception by the Senses

5 SENSES FOR SENSORY EVALUATION

Highly influenced by expectations on appearance.

5 SENSES FOR SENSORY EVALUATION

Most powerful sense related with orthonasal and retronasal odor

When you sniff, you use this to perceive odor

When you chew, you use this to perceive odor

Orthonasal and Retronasal odor are two types of ____________.

Underrated sense in sensory evaluation which uses vibrations

5 SENSES FOR SENSORY EVALUATION

Taste buds existing on the whole palate dictate this sense. 

What are the 5 Basic Tastes?

5 SENSES FOR SENSORY EVALUATION

Texture: Tactile (Hard feel; rough) VS Mouth feel

Texture is a huge part of sensory evaluation

5 BASIC TASTES

Sugars; fructose, glucose, galactose

5 BASIC TASTES

Acids; citric acid (in citrus fruits), tartaric acid (in grapes), malic acid (in apples)

5 BASIC TASTES

Ions; Sodium + Potassium 

5 BASIC TASTES

Alkaloids and Terpenoids; Quinine are alkaloids for malaria therapy while Limonoids are triterpenoids for fighting cancer.

5 BASIC TASTES

Amino acids; savory

Acid Taste = Sour

An integrated and complex sensation which is a combination of olfaction.

"Cranial Nerve Number 5"

It detects intensity, warmness, coldness, and/or pain. It is triggered by cranial nerve no. 5.

An example of this is why wasabi is pungent, spicy foods are intense, tea is "mapakla" or astringent, and alcohol is fizzy.

This is caused by tannins

What is the cause/s of astringent foods or astringency in foods?

These are best found in coffee and tea because they dehydrate our palate/shrink our palate which makes the beverage astringent/mapakla. These can be found in raw or unripe bananas.

When we have ___________ hunger, we salivate and saliva dissolves tastants.

Once suspended, tastants migrate into our receptors which leads to our perception of taste.

The most important aspect/dimension for a food to be called a good food. 

CLICK YES TO PROCEED TO FRUITS AND VEGETABLES PART OF PRACTICE

Fruits and vegetables are vital for human nutrition for a healthy diet. 

The edible portion of plants providing flavor, color, texture. Cooked via drying, freezing, or pickling.

Are seedless vegetables enclosed in pods. Good source of protein; an exception from the poor protein richness of most vegetables

The mature ovaries of plants with their seeds. It is the fleshy part of plant that can be eaten as dessert or on its own. It is determined by maturity.

TYPES OF FRUITS

Fruits from one ovary of one flower

TYPES OF FRUITS

Simple Fruits

Develop from single seed. Seed already at the center

TYPES OF FRUITS

Simple Fruits

Unlike drupes with one seed, its central core has flesh with seeds

TYPES OF FRUITS

Simple Fruits

Ovary develops a protective wall structure surrounding the locules.

It has flesh divided into segments called locules.

TYPES OF FRUITS

Multiple ovaries in one flower.

TYPES OF FRUITS

Multiple ovaries in multiple fruits

Which of the following does not belong to the group of fruits?

Which of the following does not belong to the fruit group?

Multiple Fruits contain segmented divisions called locules

Aggregate Fruits possess one central seed.

Drupes possess flesh with seeds

They comprise most plant components. Examples are potatoes, legumes, corn. 

Fruits are sweeter when they are ripe and mature, but as time progresses, overripe is also not ideal especially if it has molds

FRUITS VS VEGETABLES MATURITY

The process of using moist heat wherein starch absorbs water, thereby there is a starch and positive water interaction.

The process of using dry heat for starch; the starch breaks down, thereby there is a starch and negative water interaction. Breakdown of Starch into simpler form.

As you cleave glucose from glucose chains, the ___________ is more perceived.

Highest in legumes, seeds, and nuts, given that they contain the genetic material needed to be acted upon by amino acids.

Most fruits and vegetables contain small amounts of protein, EXCEPT legumes

The missing essential amino acid in legumes, making it an incomplete protein 

The form of protein that manifests in fruits and vegetables. Most protein in fruits and vegetables are in the form of ________.

Found in fruits. Examples are papain from papaya, bromelain from pineapple, and ficin from figs. They trigger proteolysis for meat tenderization.

Vegetables contain little to no ___, but a few are high in ___ and has a lot of it because of the germ layer. The germ layer of vegetables, when extracted, has high ___. 

Exceptions are olives, nuts, avocado, and seeds.

VITAMINS COMMONLY FOUND IN SPECIFIC FRUITS AND VEGETABLES

Are non-nutritive compounds with potential health benefits in which they could significantly prevent diseases such as cancer.

Why vegetables are double-edged swords.

May cause disease or discomfort or inhibit or decrease nutrient absorption.

Antinutrient vs Toxins

It binds to calcium, zinc, iron and decreases absorption of such minerals.

Blocks protein digestion and are inactivated by heat

It binds with calcium and iron, restricting their utilization. Commonly found in cereals, a reason to soak cereals to remove ________.

An example of its action is when food is high in magnesium but also in this component, this component lowers the magnesium absorption. 

The removal of phytin is done via

Found in cabbage. It is a toxin which causes goiter by blocking thyroxine synthesis. Messes with sodium and thyroid hormone.

Toxin in peanuts which attacks the liver and even lead to cancer. Caused by a mold.

Toxic behind the reason for avoiding raw cassava. Cyanogenic glycoside gets converted to cyanide, hence it is dangerous when eaten

makes potatoes green and toxic

FIBERS

The pressure that water-filled vacuoles exert on the cytoplasm and cell wall. Upon harvest, evaporation of water takes place and as vegetable is stored, more water is evaporated, hence limp vegetables.

Keeping of water causes this

When there is turgor pressure and insoluble fibers get degraded, which of the following IS NOT  going to happen to the vegetable?

ORDER OF STAGES OF FRUIT RIPENING

ORDER OF STAGES OF FRUIT RIPENING

STAGES OF FRUIT RIPENING

Immature fruit; no gel.

Like insoluble fiber. As fruit ripens, this will turn into pectinic acid via proteinase.

STAGES OF FRUIT RIPENING

The ripe fruit that has gel; it is the ideal stage of fruit. For jelly making papaya.

STAGES OF FRUIT RIPENING

Overripe Fruit; no gel. Mushy and too soft

The following are flavor constituents except for:

Flavor constituent in palamigs; responsible for strong flavors.

Its center is a magnesium part that is unstable. Two types: a and b. Green Pigment.

Chlorophyll becomes darker or olive green when exposed to what?

Chlorophyll becomes bright green when exposed to what?

Pigment responsible for chlorophyll turning dark olive green upon exposure to acid.

Pigment responsible for chlorophyll turning bright green upon exposure to alkali

After cooking, this enzyme removes the phytyl group =, thereby turning chlorophyll to chlorophyllide. 

Chlorophyllase turns chlorophyll to what by removing the phytyl group?

CHLOROPHYLL CHANGES

CHLOROPHYLL

When exposed to acid for a long period of time like pickles, the phytyl group is cleaved, therefore, instead of the original magnesium center, it turns to hydrogen. The structure is now...

Very Stable fat soluble structure. Unlike chlorophyll, exposure to acid or alkali leads to almost no change.

When exposed to acid, anthoxanthin turns 

When exposed to alkali, anthoxanthin turns 

When exposed to more acidic conditions, pink/red is the color of

When exposed to more alkali conditions, blue/purple is the color of

High temp, very fast method of inhibition of browning. Submerge in boiling water and then subject to cold water right after.

To inhibit browning, we typically blanch fruits

Easiest and most optimal method of inhibiting browning

Does not inhibit browning, but instead slows it down

Method of preventing/protecting fruit from oxygen by soaking in water with salt or sugar

Scavenges oxygen via Vit C and Sulfuric compounds to inhibit browning