Palatability - Study guides, Class notes & Summaries

NATS 1560 (test 1) Questions and Answers 100% Verified Food science •scientific and technological research on the properties of food substances, aimed at inventing new food products and new methods of preservation and processing Nutrition science the scientific study of the processes through which food provides nourishment to the body what are the general characteristics of the modern sciences? materialism, reductionism & experimentalism What are macronutrients? carbohydrates, lipids, prote...

FSHN 101 Exam 5 (final) Questions and Answers Identify the objective that is accomplished only when foods are canned (not pasteurized or blanched) - Ans:-kills all pathogenic, toxic-forming and spoilage bacteria objective of food preservation - Ans:--slow down or kill bacteria -minimize chemical and physical degradation -improve palatability -provide foods that are safe, nutritious, and good sensory quality Heat preservation - Ans:-eliminate pathogens (disease), reduce/eliminate spoilage ...

Portage Learning BIOD 121 Nutrition Final Exam/Biod121 Review Final Exam Latest Module 1 Question 1 5 / 10 pts What is the difference between hunger and appetite? Your Answer: Hunger : sensation that prompts to eat Appetite : a desire to sonsume specific foods. CORRECT ANSERS Hunger is the internal drive to find and eat food. Appetite is the external drive that encourages us to find and eat food . Hunger is related to the negative sensations caused by the lack of food, while Appetite ...

ANSC 107 Exam 2 Tamu Questions and Answers 100% Solved What are market classes and grades designed for? - To "accurately" describe livestock being sold What are the 4 market classes? - slaughter, feeder, bred heifers, pairs How do the market classes group animals? - animals separated according to use How do the grades group animals? - relative merit of the animals within a market class What two factors determine grades? - quality (palatability) and cutability (leanness or trimness) ...

A nutrition coach can provide clients nonmedical nutrition information and behavior guidance. - True. Every region requires that a nutrition coach work under the supervision of a registered dietitian. - False The nutrition coach can provide specific meal plans for their client - False. Which of the following represents a socio- cultural food choice? - Someone who eats Halal foods because they practice Islam Satiety is achieved by the relatively simple process of the stomach recognizi...

Nursing Home Administrator Questions And Answers Graded A+. The _____________ has ultimate legal responsibility for the operation of a nursing facility. 1 Medical Director 2 Nursing home Administrator 3 Long term care ombudsman 4 Governing body - correct answer.Governing body has ultimate responsiblity 3 Per OBRA 1987, air temperature is measured _____________. 1 At ceiling level 2 At level with the thermostat control box 3 Just above the floor 4 18 inches below the ceilin...

NR 228 Content Review Week 3 Fats and Lipids with complete Solutions - Chamberlain What are the 3 types of lipids ️ -Triglycerides -Phospholipids -Sterols of the fat in foods and in the body, how much is triglycerides? ️ 95% Food Functions of Fats ️ Source of energy -Palatability -Satiety and Satiation -Food processing: maintain shelf life and emulsifier provided properties for processing foods -Nutrient source: Contain or transport Fat-soluble vitamins A, D, E, K; Contain / tr...

ANSC 221 - Final Exam Questions And Answers (Verified And Updated) What are the differences between grasses and legumes? - answerGrasses: • Palatable when immature • Ability to grow in most environments • Low mineral, vitamin content Legumes: • Protein roughages > 10% CP • Improve soil fertility, high in Ca and Vit A • High yield of palatable feed What are the advantages and disadvantages of legumes? - answerAdv • Alfalfa - high quality, high protein, highest yield po...

VETT 130 Exam II 4-7 Wks The term that describes using some portion of the GI tract to provide nutrients is: - Enteral feeding is the feeding of specialist nutritional products to a person intravenously, bypassing the usual process of eating and digestion. - Parenteral feeding Sick and injured animals should be fed by the _______route whenevery possible. - Enteral Which of the following could be used to help stimulate an appetite in an anorexic patient? - Cyproheptadine Which o...

Palatability The degree of pleasure or taste provided by a food - a highly palatable food is one that is tasty and pleasant to consume. Satiety A feeling of fullness and satisfaction. Which of the following represents a socio-cultural food choice? A. Someone who just doesn't like the taste of garlic B. Someone who only buys their produce at a farmers' markets C. Someone who recently increased protein intake to build muscle D. Someone who eats Halal foods because they practice Islam Some...