, The first impressions of food are received through the sense of _________. - sight
The most influential factor in a person's selection of food is the sense of _________. -
taste
Most people can differentiate between _________ odors. - 2,000 to 4,000
The ability to distinguish between various odors _______. - diminishes over the time of
exposure to the smell
Four categories of odor classification include _______. - fragrant, acid, burnt, caprylic
Impressions of volatile flavor substances are provided by the sense of ______. - taste
The five basic taste stimuli include ________. - sweet, sour, bitter, salty, savory
The savory or umami taste is actually found in certain _______. - amino acids
The sour taste found in some foods comes from ______. - acids
Bitterness is imparted by substances in foods such as ________. (3) - caffeine,
theobromine, and phenolic compounds
Consistency is expressed in terms of __________. - brittleness, chewiness, viscosity,
thickness, thinness, and elasticity
Some compounds like monosodium glutamate, often used in Chinese cooking, actually
adjust the taste of meat and other foods by making them _________. - sweeter
Aroma provides about ____ percent of the impression of flavor. - 75
The feeling of chemethesis may be felt by some individuals eating _________. (2) -
peppers or cucumbers
The focus of the 2010 Dietary Guideline revision has been to promote the best diet for
reducing the risk of chronic disease by boosting intakes of nutrients such as
_____________. (5) - calcium, fiber, Vitamin A, Vitamin C, and potassium
Choose My Plate is _______. - to illustrate the concepts of the Dietary Guidelines
The American Dietetic Association suggests that properly planned vegetarian diets may
reduce the risk of ___________. - certain chronic, degenerative diseases and
conditions (heart disease, some cancers, obesity, and high blood pressure)
The most influential factor in a person's selection of food is the sense of _________. -
taste
Most people can differentiate between _________ odors. - 2,000 to 4,000
The ability to distinguish between various odors _______. - diminishes over the time of
exposure to the smell
Four categories of odor classification include _______. - fragrant, acid, burnt, caprylic
Impressions of volatile flavor substances are provided by the sense of ______. - taste
The five basic taste stimuli include ________. - sweet, sour, bitter, salty, savory
The savory or umami taste is actually found in certain _______. - amino acids
The sour taste found in some foods comes from ______. - acids
Bitterness is imparted by substances in foods such as ________. (3) - caffeine,
theobromine, and phenolic compounds
Consistency is expressed in terms of __________. - brittleness, chewiness, viscosity,
thickness, thinness, and elasticity
Some compounds like monosodium glutamate, often used in Chinese cooking, actually
adjust the taste of meat and other foods by making them _________. - sweeter
Aroma provides about ____ percent of the impression of flavor. - 75
The feeling of chemethesis may be felt by some individuals eating _________. (2) -
peppers or cucumbers
The focus of the 2010 Dietary Guideline revision has been to promote the best diet for
reducing the risk of chronic disease by boosting intakes of nutrients such as
_____________. (5) - calcium, fiber, Vitamin A, Vitamin C, and potassium
Choose My Plate is _______. - to illustrate the concepts of the Dietary Guidelines
The American Dietetic Association suggests that properly planned vegetarian diets may
reduce the risk of ___________. - certain chronic, degenerative diseases and
conditions (heart disease, some cancers, obesity, and high blood pressure)
