Good Example Of Nutrition Questions Question & Answer

1. Define sensory evaluation?Sensory evaluation is the process of using science to analyze and measure human responses to food and drink. This depends on a number of factors. These include appearance, texture, taste, and temperature.2. What senses are used to assess food quality? All of the senses are used to some extent to measure food quality. The most important are probably taste and smell, which are directly related to the process of understanding food. Sight is also important, particularly in terms of presentation and color. Feel is important, as the texture of the food in the mouth has an effect on perceived food quality. Finally, sound is used less often but can be appealing in sizzling sounds.3. What factors impact the taste of food? There are a number of factors that impact the taste of food. The first is the quality of the food, particularly freshness. Texture is also a big factor that is often overlooked. The smell of the food has a direct relationship with how it tastes.4. Compare subjective and objective testing methods that may be used in research? Subjective tasting methods include rating the taste of the food on a scale that represents how the individual responds to it. Objective tasting methods could include a scientific analysis of that food product based on the taste compounds and texture.5. What is taste fatigue and when might it occur? Taste fatigue is when an individual is still hungry but does not want to eat any more of the food. This can occur in institutions like prisons and care homes where the same meal is served repeatedly. It can also occur during taste testing when the ability to discriminate between foods is lost due to overconsumption.6. What criteria should be considered when conducting a taste panel? Describe a suitable environment for the activity?A plain room with little sensory input should be considered as this could interfere with the perception of food. Criteria considered should be taste (flavor), texture, smell, presentation, and any other factors that are specific to that food. It should include both subjective and objective measurements.