Lecture 2Outline of Last Lecture I. Food Selection a. Why we choose foods?II. Sensory CriteriaOutline of Current Lecture II. Sensory Criteria continueda. Touch and hearing sensesi. Definition of chemesthesisIII. Nutritional Criteriaa. Calories Control: Calorie BalanceIV. Cultural CriteriaV. Religious CriteriaVI.Psychological and Sociological Criteriaa.Biotechnology and Organic FoodsVII.Food Evaluationa.Sensory (Subjective) Evaluation Current LectureI. Sensory Criteria Continued:a. Touch: whether it occurs inside the mouth or through our fingers, it conveys the food’s texture, consistency, astringency, and temperature. i. Chemesthesis: foods that stimulate the other senses, such as pain, touch, and thermal perception (ex. cool mints or hot chili peppers).b. Hearing: plays a role in evaluating foods quality, freshness and/or doneness; whether it is done while being prepared, poured or chewed.II. Nutritional Criteria: this area includes Dietary Guidelines for Americans that are published by the USDA and DHHA every five years. a. Over the years these food guidelines have been displayed as The Four Food Groups, The Food Pyramid and currently as My Plate.b. Calorie Control/Calorie Balance:i. There is an estimated goal for daily maintenance for women of 1,600 kcalories and 2,400kcalories for men. Everyone is different so the number of kcalories may vary slightly. ii. There are also estimated guidelines per meal, for women it is three meals of 400 kcalories and two snacks of 200 kcalories. As for men it is three meals of 600 kcalories and two snacks of 300 kcalories.III. Cultural Criteria: cultural influences food habits by set rules of what is or is not acceptable to eat, as well as an influence on manners. a. Ethnic influences, place of birth, geography and climate influences are also included under cultural criteria.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute. FSHN 300 1nd EditionIV. Religious Criteria: religious beliefs affect the diets of many by dictating what kinds of foods are acceptable and not, as well as specific ways for preparation procedures of different foods.a. Particular foods are also designated for specific occasions and symbolic values of the particular religion.i. Special foods are used in religious ceremonies (ex. Bread and wine for communion, etc.).ii. Foods are prohibited by religious laws. (ex. Kosher, using products from a cow except themeat, lent, fish Fridays, etc.)V. Psychological and Sociological Criteria: for most people, the knowledge that food is readily available provides a sense of security. Food company’s strive to advertise their food in a way that offers security, including famous people using/ eating the products.a. This could also include food company’s becoming green and using recycled packaging, to draw more customers to buy their products. b. Budget factors also come into play here, where the amount of money you have for food each month determines the quality of the food products that are bought. c. The social factors in this criteria include the perceived esteem of foods and choices being made because of others around you. d. Biotechnology-Genetically Modified Organisms (GMO’s): is the alteration of genes in a bacteria,plant, or animal for the purpose of changing its characteristics (ex. Seedless fruits and plants that can survive droughts better).i. In the U.S. we do not have to put on a label of a product that has been modified (GMO’s).ii. Concerns about food biotechnology are allergens, gene contamination, and religious/cultural concerns.e. Organic Foods: Food products that have been produced without most synthetic pesticides and fertilizers.i. Organic foods also include crops that have not been genetically modified, livestock produced without antibiotics, and food products that have been irradiated. ii. Only the USDA can certify food as organic, can include:1. 100% organic, 95% organic, and made with organic ingredients.VI. Food Evaluation: Sensory (Subjective) Evaluationa. Testing food involves our perception of the food, through sight, taste, odor, etc.b. There are two main types of sensory (subjective) test: i. Analytical (effective) tests: detects discernible differences among food, more objective than affective tests, and are usually conducted by trained panel. There are two different tests within analytical testing:1. Discriminative tests are conducted to find out whether the products are different.2. Descriptive tests on the other hand test how products are different from each other. These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a