NUTR 2030- Final Exam Guide - Comprehensive Notes for the exam ( 75 pages long!)
Document Summary
Taste is the most important consideration in food choices: there are more than 10,000 taste buds in the mouth, most people prefer salty or sweet. The degree to which individuals prefer salty or sweet may be influenced by genes and with age: the taste for fat may be genetically linked. Texture affects likelihood of enjoying foods: thirty percent of adults dislike foods that are slippery. Preferences for sweet, salty, fat, and texture begin early in life and make people resistant to change: culture and environment, culture, our ethnic background influences the food choices we make. For example: mexicans would have staples of corn, rice, and beans in their diet. Environmental factors affect the type and amount of food eaten: availability and accessibility, size and shape of plates and glassware, packaging of foods, lighting, social life and trends. People select foods based on perception: perceive some foods as healthy or unhealthy, advertising. Transported: metabolized, used or stored in the body.
