Topic 3 Diet Evaluation amp Food Selection Prior Learning We will recognise senses play a pivotal role in determining our food preferences however we acknowledge other factors are also involved These include ID: 469429
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1. Many factors influence our food selection
Topic 3: Diet Evaluation & Food SelectionSlide2
Prior Learning
We will recognise senses play a pivotal role in determining our food preferences; however, we acknowledge other factors are also involved. These include:
previous experiences with food;
hunger and satiety;
mood;
where you eat (home, canteen, picnic)
beliefs and values (religion, culture and tradition)
social aspects (special occasions, events)Slide3
The Impact of Senses on Food Selection
Food is not just eaten for its nutrient value; for many people it is a source of pleasure, an enjoyable experience and even a comforting activity.
The properties of individual foods, such as taste, texture, quality, smell and appearance, play an important role in whether a person will choose to consume an item.Slide4
What is Sensory Evaluation?
‘Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink
(Food – a fact of life 2010).
‘…used to evoke, measure, analyse and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing’
2
(Home Economics Support Service 2003)Slide5
Simply…
A range of senses are used when eating food.
These senses are:
Sight
Smell
Hearing
Taste
Touch
A combination of these senses enables you to evaluate foodSlide6
Using the Senses in Sensory Evaluation
Diagram retrieved from Home Economics Support Service 2003Slide7
Appearance - Sight
‘Sight is used to judge and evaluate the appearance and colour of food.’
(Home Economics Support Service 2003)
‘The size, shape, colour, temperature and surface texture all play an important part in helping to determine your first reaction to a food.’Slide8
Useful Words to Describe Appearance
British
Nutrition
Foundation 2010 & Home Economics Support Service 2003
stringy firm dry
heavy flaky crumbly
flat crisp lumpy
creamy
fluffy smooth
burnt hard mushy
watery
sticky fragile
dull fresh opaqueSlide9
British
Nutrition
Foundation 2010
?
What words would you use to
describe
these foods? Slide10
Sound - Hearing
‘The sounds of food being prepared, cooked, served and eaten all help to influence our preferences.’
(British Nutrition Foundation 2010) Slide11
Useful Words to Describe Sound
Bubbling Crackly Crunch
Fizzy Sizzling Snapping
PoppingSlide12
© British Nutrition Foundation 2010
?
What words would you use to
describe these foods?
British Nutrition Foundation 2010Slide13
Texture - Touch
Different sensations are felt as the food is chewed. The resistance to chewing also affects texture. For example, chewiness, springiness.
Viscosity is also a factor. For example, runny, thick.
The mouth also detects temperature. For example, cold ice-cream, warm bread, hot soup.
A key quality for many foods. For example, the tenderness of meat or the softness of bread
.
Slide14
Useful Words to Describe Texture
brittle rubbery short grainy
clammy close stodgy juicy
slimy tacky tender waxy
open soft firm flaky
crisp fluffy dry crumbly
lumpy smooth hard mushy
sticky greasy moist tough
British Nutrition Foundation 2010 & Home Economics Support Service 2003Slide15
British
Nutrition Foundation 2010
?
What words would you use to
describe these foods? Slide16
Flavour - Smell
‘Smell
evaluates the aroma of food… A pleasant aroma makes food appetising and smell is important in the appreciation of flavour.’
(Home Economics Support Service 2003)
Odour and taste work together to produce flavour; hence, people with a blocked nose find it difficult to determine the flavours of foods.
Flavour has three components:
Odour – contributes to the pleasure of eating
Taste – helps recognise, accept and appreciate food
Mouthfeel – Stimulated by thermal and chemical reactionsSlide17
Useful Words to Describe Odour
British
Nutrition
Foundation 2010 & Home Economics Support Service 2003
aromatic pungent spicy
floral bland coffee
burnt rancid
savoury
rotten
tart citrus
acrid strong mild
musty
weak roasted
fragrant fruitySlide18
British Nutrition Foundation 2010
?
What words would you use to
describe
these foods? Slide19
Taste
Taste
is sensed by the taste buds on the tongue.
Bitter, Salt, Sour, Sweet and
Umami
.
Taste may be described by association with a particular food. For example, meaty, minty or fruity.
The intensity can also be recorded. For example, mild or strong Cheddar.Slide20
sweet
stale
bitter
cold
zesty
fatty
hot tangy
sour sharp rich salty
burnt
bland
tart
acidic
strong
citrus
mild savoury
spicy tainted
weak
herby
Useful Words to Describe Taste
British Nutrition Foundation 2010 & Home Economics Support Service 2003Slide21
© British Nutrition Foundation 2010
?
What words would you use to
describe these foods?
British Nutrition Foundation 2010Slide22
Sensory Tests
Three main categories of sensory analysis tests are:
Preference Tests
Supply information about people’s likes and dislikes
Not intended to evaluate specific characteristics
Difference Tests –
Discrimination Tests
Used to detect differences among foods
Descriptive TestsDescribes the sensory characteristics of a productSlide23
Preference Tests –
Hedonic, Paired Preference & Ranking
Hedonic –
Taster tastes each sample and ticks using a 5 point scale
Paired Preference Test
Taster is presented with two coded samples and decides which one they prefer
Ranking
Food samples are scored on a scale. For example, like/dislikeSlide24
Difference Tests
Triangle Test, Ranking and Paired Comparison
Triangle Test
The aim is to establish if people can tell the difference between two foods.
Tasters must distinguish which of the samples is the odd one out.
Ranking
Tasters evaluate samples and ranks them in order according to the presence of an attribute. For example, crispiness, crunchiness.
Paired Comparison
Compare an attribute of two samples. For example, what sample is smoother? What sample is saltier?Slide25
Star Profile
Evaluates the intensity of a range of attributes (6-8)
A Single dish or a range of food dishes may be recorded