Hunger Appetite amp Satiety Nutritional Requirements Reactions to Food Reactions to Food Individuals select or reject food based on their reaction to the foods physical appearance its presentation smell and texture ID: 551477
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Slide1
Physiological Factors Affecting Food Selection
Hunger, Appetite & Satiety
✓
Nutritional Requirements
✓
Reactions to Food Slide2
Reactions to Food
Individuals select or reject food based on their reaction to the food’s physical appearance, its presentation, smell and texture.
Sensory Perceptions:
using our senses to gauge and judge the quality and appeal of food.
Attractive
colours
and the creative arrangement of food stimulates the appetite and salivary glands.Slide3
Image:
Burger
Project, World Square.
Jajo (2015).
Image:
La Mono,
Merrylands
. Jajo (2015)Slide4
Appearance
Colour
:
The
colour
of food indicates its quality and nutritional value.
Alterations in colour are one of the first signs of food spoilage. Some colours rarely occur naturally in foods, so their use in manufactured foods is limited.Slide5
Image:
Heinz introduced
coloured
ketchup. It did not last on the market for long.Slide6
EXPERIMENT: Sensory Reactions to Cupcakes
Aim:
To determine the effects of
colour
on the acceptability and appeal of food.
Red, Vanilla, Green and Black
coloured cupcakes were used to determine how colour influences food selection. Slide7
How does colour affect appetite?
Image:
White Rice with Grilled Chicken and White Sauce.
Image:
White Rice with Marinated, Roast Chicken topped with a garnish.Slide8
Shape:The shape of food influences its appeal. Pictures in recipe books show how important shape is in the presentation of a meal.
One of the recent innovations in the shape of food is the change in portion size for well-known products. Slide9Slide10
Turgor: Turgor refers to the pressure placed on cell walls or membranes by fluids within the cell.
Turgor gives many foods a full, fresh appearance, a firm texture and crisp
mouthfeel
.
How does turgor influence food selection?
Image:
Wilted
Capsicum. Non Turgid.
Image:
Fresh
Capsicum. Very Turgid.Slide11
Textural differences in foods create interest in meals and stimulate the appetite.
Image:
Soft, fluffy rice with
firm meat and
crisp vegetables.
Image:
Crunchy, flakey short crust pastry
w
ith creamy custard filling and crisp berries.
https://www.youtube.com/watch?v=
EyD9_Ct0DIs
Slide12
Flavour
Flavour
is a sensory impression of food based on its taste and smell.
Our body uses taste sensors on the tongue to detect differences in
flavour
, with the help of the sense of smell.
The mouth contains 9000 to 10,000 taste receptors, also known as ‘tastebuds’. Most are located on the tongue, others are located on the roof of the mouth and the back of the throat.
When you eat a particular food and the
tastebud
had been stimulated, the
tastebud
sends a nerve impulse to the brain, which registers that particular taste sensation.Slide13Slide14
Aroma
Aroma
describes how something smells. In our nose there are
odour
receptor nerves that transmit signals to the hypothalamus in the brain.
Taste and aroma are related; many foods give off aromas that can be smelled before the food is eaten, as well as when the food is eaten.
Another word used to describe the smell of something is ‘odour’. Normally when we describe the food as having an odour, it indicates a lack of freshness. For example; sour milk. Slide15Slide16
Allergies
A food allergy occurs when your immune system responds to a food it mistakenly believes is harmful. When the food is eaten, the immune system immediately releases antibodies in order to destroy the food.
This reaction between the allergen and the antibodies causes the symptoms of the allergy, which can be dramatic and life threatening, even with only very tiny amounts of the allergen present.Slide17
The reactions vary between individuals but may include abdominal swelling, vomiting, diarrhoea, itches and skin rashes, wheezing, headaches and disturbed sleep.
Common food allergens include; cow’s milk, shellfish, eggs,
peanuts, wheat and soy. Slide18
On the other hand, a food intolerance occurs when the nerve endings in different parts of the body become irritated, causing symptoms such as; stomach & bowel troubles, headaches, swelling or hives.
EXAMPLE:
In people with coeliac disease (gluten intolerance) the immune system reacts abnormally to gluten (a protein found in wheat, rye, barley and oats), causing small bowel damage.