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NUTR 119 Lecture Notes - Lecture 1: Maillard Reaction, Heat Capacity, Acculturation

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magentagerbil301

7 Jun 2018

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Jennifer Meengs

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Lesson 1 and 2:

When people from one ethnicity move to an area with different cultural norms,

adaptation to the new majority society begins. This is called acculturation

How would the size of a serving of food influence one of our senses and affect the taste

of the food? Appearance

For a substance to produce an odor it must be: volatile

Cultural, Economic and Preference Factors can all influence and individual's food

choices.

Flavor is the combined sense of taste and aroma.

Oil has a higher specific heat than water. This statement is false.

Functions of water include: heat transfer, chemical reactions, and universal solvent

The lowest PH → strawberries

The Maillard reaction is the name given to the process that is responsible for the

browning of the surface of meat when it is cooked.

The unraveling of protein molecules when heat or acid is applied is known as

denaturation

The chemical that is present in a habanera pepper that causes a burning sensation is

capsaician

The amount of fresh minced herb used is approximately twice that is called for with the

dried product.

Whole spices take a longer time to release flavors than ground spice when cooking

The most important seasoning used in cooking is salt

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Document Summary

When people from one ethnicity move to an area with different cultural norms, adaptation to the new majority society begins. For a substance to produce an odor it must be: volatile. Cultural, economic and preference factors can all influence and individual"s food choices. Flavor is the combined sense of taste and aroma. Oil has a higher specific heat than water. Functions of water include: heat transfer, chemical reactions, and universal solvent. The maillard reaction is the name given to the process that is responsible for the browning of the surface of meat when it is cooked. The unraveling of protein molecules when heat or acid is applied is known as denaturation. The chemical that is present in a habanera pepper that causes a burning sensation is capsaician. The amount of fresh minced herb used is approximately twice that is called for with the dried product. Whole spices take a longer time to release flavors than ground spice when cooking.

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In general individuals usually live within their culture influenced by cultural food habits (cultural values, beliefs, and practices). The individual eating choices are made according to: Preference Degree of acculturaltion Cultural competency Acceptability Meal Cycles Flavor principles Core foods model O H. Availability The Suarez family moved from Uruguay to the United States 5 years ago. During the busy work week the family's meals are prepared using mostly processed foods from the neighborhood grocery store. On weekends and holidays Mrs. Suarez cooks family meals using her old family recipes. The family is in the_process. globalization assimilation acculturation Match the flavor principles with the correct culture: Tomato, garlic, basil, oregano, olive oil Soy sauce, rice wine, ginger root 1 Sour cream, onion, dill, parsley Tomatoes, onions, chili peppers, cumin Butter, cream, wine, assorted herbs Lemon, onions, garlic, oregano, olive oil Italian Chinese Russian Mexican French Creek Which of the following aspects need to be analyzed when describing the meal cycle? When does feasting and fasting take place and what changes? . Who prepares the meal? How many meals are eaten per day? What etiquette rules should be observed? When are those meals eaten and which one is the main meal? Who can participate in a meal? Which of the following answers describe core foods? Meats like chicken, beef, lamb, pork. Typically foods based on complex carbohydrates for example bread, corn, yams, rice, taro. Typically eaten almost every day. Typically eaten several times a week. Foods eaten to improve the palatability of starchy foods. F. Vegetables is the main motivation for food selection. In the US Aroma Taste Cost Pleasure Which aspects should we incorporate when analyzing the structural patterns of a meal? Who prepares the meal? What order are the meal components served in? What are the cultural trends in food, eating, and nutrition? How many meals are eaten during a day? Cost of the meal. ds, distinction to snacks)? What are the core, secondary, and peripheral foods of the culture? How is the meal prepared (cooking techniques)? What are the individual food habits of the culture analyzed? "Edible or inedible" describes one of the earliest food habits models. On a trip to China you are served a plate of fried fish stomachs considered a local treat. For the Chinese host this treat falls in the category_(answer 1), for an American citizen it falls in the category_(answer 2). Edible by humans but not by me - edible by animals but not by me Inedible foods - inedible foods Edible by me - edible by humans but not by my kind Edible by me - inedible foods

Show transcribed image text In general individuals usually live within their culture influenced by cultural food habits (cultural values, beliefs, and practices). The individual eating choices are made according to: Preference Degree of acculturaltion Cultural competency Acceptability Meal Cycles Flavor principles Core foods model O H. Availability The Suarez family moved from Uruguay to the United States 5 years ago. During the busy work week the family's meals are prepared using mostly processed foods from the neighborhood grocery store. On weekends and holidays Mrs. Suarez cooks family meals using her old family recipes. The family is in the_process. globalization assimilation acculturation Match the flavor principles with the correct culture: Tomato, garlic, basil, oregano, olive oil Soy sauce, rice wine, ginger root 1 Sour cream, onion, dill, parsley Tomatoes, onions, chili peppers, cumin Butter, cream, wine, assorted herbs Lemon, onions, garlic, oregano, olive oil Italian Chinese Russian Mexican French Creek Which of the following aspects need to be analyzed when describing the meal cycle? When does feasting and fasting take place and what changes? . Who prepares the meal? How many meals are eaten per day? What etiquette rules should be observed? When are those meals eaten and which one is the main meal? Who can participate in a meal? Which of the following answers describe core foods? Meats like chicken, beef, lamb, pork. Typically foods based on complex carbohydrates for example bread, corn, yams, rice, taro. Typically eaten almost every day. Typically eaten several times a week. Foods eaten to improve the palatability of starchy foods. F. Vegetables is the main motivation for food selection. In the US Aroma Taste Cost Pleasure Which aspects should we incorporate when analyzing the structural patterns of a meal? Who prepares the meal? What order are the meal components served in? What are the cultural trends in food, eating, and nutrition? How many meals are eaten during a day? Cost of the meal. ds, distinction to snacks)? What are the core, secondary, and peripheral foods of the culture? How is the meal prepared (cooking techniques)? What are the individual food habits of the culture analyzed? "Edible or inedible" describes one of the earliest food habits models. On a trip to China you are served a plate of fried fish stomachs considered a local treat. For the Chinese host this treat falls in the category_(answer 1), for an American citizen it falls in the category_(answer 2). Edible by humans but not by me - edible by animals but not by me Inedible foods - inedible foods Edible by me - edible by humans but not by my kind Edible by me - inedible foods