Nutr 3600 Exam 1 Questions – 100%
Correct, Expert Verified Answers with
A+ Grade Assurance
taste, family, culture, religion, cost, emotions, health ANSW ✔✔ 7 factors
affecting eating patterns
time, extracurriculars, availability, insecurity ANSW ✔✔ 4 factors affecting
eating patterns in the 21st century
food availability ANSW ✔✔ having enough food to meet needs available to
you (proximity)
food insecurity ANSW ✔✔ consistent access to adequate food is limited by a
lack of money and other resources
aseptic packaging ANSW ✔✔ sterile packaging that increases shelf life for
foods that typically expire quickly by not requiring refrigeration until opening;
milk/juice
irradiation ANSW ✔✔ exposing food to radiation to increase shelf life and kill
harmful microorganisms in poultry/meat
genetic engineering ANSW ✔✔ Process of making changes in the DNA code of
living organisms; ex low fat meat, enhanced produce, pest-resistance
flavor, taste, odor, temperature, texture, sound, appearance ANSW ✔✔ 7
sensory characteristics of food
,sensory analysis ANSW ✔✔ using human sensory organs to subjectively
evaluate appearance and flavor of foods, as we do in lab (informal)
sweet, sour, salty, bitter, umami ANSW ✔✔ 5 taste buds
super tasters ANSW ✔✔ specialized taste receptors, higher density of taste
buds
much more sensitive
appearance ANSW ✔✔ creates the first impression of food (color, form, state)
formal sensory evaluation ANSW ✔✔ provides info beyond subjectivity;
compare opinions of evaluators and generate data to better understand the
perceived food quality
consumer preference, trained panels ANSW ✔✔ 2 characteristics of formal
sensory evaluation
objective evaluation ANSW ✔✔ food evaluation with no opinions; use of lab
instruments and measurements
food economics ANSW ✔✔ the wise use of all available resources to obtain
food that is acceptable, enjoyable, healthful
time, energy, knowledge, skills, equipment, values ANSW ✔✔ other than
money, these factors are needed to achieve food economics (6)
, food disappearance ANSW ✔✔ statistical methods are used to calculate how
the American diet has changed over the past two decades; to determine what
we need to eat more/less of
meat, fruits, veggies, flour/cereal, cheese, fat ANSW ✔✔ food groups that
American diet has increased in over the past 2 decades (6)
eggs, milk ANSW ✔✔ food groups that American diet has decreased in over
the past 2 decades (2)
microbial spoilage, contamination, spilling as a result of open container ANSW
✔✔ 3 factors that food loss during storage may occur from
crop production, trade policies, processing/packaging, marketing expenses,
types of stores, unit pricing, convenience, quality, nutritive value ANSW ✔✔ 9
factors influencing food costs
unit pricing ANSW ✔✔ the smaller the package, the more expensive the
product is because of packing costs
herbs ANSW ✔✔ large group of aromatic plants whose leaves, stems, or
flowers are used to add flavors
spices ANSW ✔✔ strongly flavored or aromatic portions of plants used as
flavorings; usually the bark, root, seeds, buds, or berries
cool, dark place ANSW ✔✔ store spices in a ____ ____ ______
Correct, Expert Verified Answers with
A+ Grade Assurance
taste, family, culture, religion, cost, emotions, health ANSW ✔✔ 7 factors
affecting eating patterns
time, extracurriculars, availability, insecurity ANSW ✔✔ 4 factors affecting
eating patterns in the 21st century
food availability ANSW ✔✔ having enough food to meet needs available to
you (proximity)
food insecurity ANSW ✔✔ consistent access to adequate food is limited by a
lack of money and other resources
aseptic packaging ANSW ✔✔ sterile packaging that increases shelf life for
foods that typically expire quickly by not requiring refrigeration until opening;
milk/juice
irradiation ANSW ✔✔ exposing food to radiation to increase shelf life and kill
harmful microorganisms in poultry/meat
genetic engineering ANSW ✔✔ Process of making changes in the DNA code of
living organisms; ex low fat meat, enhanced produce, pest-resistance
flavor, taste, odor, temperature, texture, sound, appearance ANSW ✔✔ 7
sensory characteristics of food
,sensory analysis ANSW ✔✔ using human sensory organs to subjectively
evaluate appearance and flavor of foods, as we do in lab (informal)
sweet, sour, salty, bitter, umami ANSW ✔✔ 5 taste buds
super tasters ANSW ✔✔ specialized taste receptors, higher density of taste
buds
much more sensitive
appearance ANSW ✔✔ creates the first impression of food (color, form, state)
formal sensory evaluation ANSW ✔✔ provides info beyond subjectivity;
compare opinions of evaluators and generate data to better understand the
perceived food quality
consumer preference, trained panels ANSW ✔✔ 2 characteristics of formal
sensory evaluation
objective evaluation ANSW ✔✔ food evaluation with no opinions; use of lab
instruments and measurements
food economics ANSW ✔✔ the wise use of all available resources to obtain
food that is acceptable, enjoyable, healthful
time, energy, knowledge, skills, equipment, values ANSW ✔✔ other than
money, these factors are needed to achieve food economics (6)
, food disappearance ANSW ✔✔ statistical methods are used to calculate how
the American diet has changed over the past two decades; to determine what
we need to eat more/less of
meat, fruits, veggies, flour/cereal, cheese, fat ANSW ✔✔ food groups that
American diet has increased in over the past 2 decades (6)
eggs, milk ANSW ✔✔ food groups that American diet has decreased in over
the past 2 decades (2)
microbial spoilage, contamination, spilling as a result of open container ANSW
✔✔ 3 factors that food loss during storage may occur from
crop production, trade policies, processing/packaging, marketing expenses,
types of stores, unit pricing, convenience, quality, nutritive value ANSW ✔✔ 9
factors influencing food costs
unit pricing ANSW ✔✔ the smaller the package, the more expensive the
product is because of packing costs
herbs ANSW ✔✔ large group of aromatic plants whose leaves, stems, or
flowers are used to add flavors
spices ANSW ✔✔ strongly flavored or aromatic portions of plants used as
flavorings; usually the bark, root, seeds, buds, or berries
cool, dark place ANSW ✔✔ store spices in a ____ ____ ______
