Palatability - Study guides, Class notes & Summaries

Palatability - ANS The degree of pleasure or taste provided by a food - a highly palatable food is one that is tasty and pleasant to consume. Satiety - ANS 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 f...

THINGS YOU SHOULD KNOW Preparation for Exam 3 and Final Exam i. Disclaimer: These items are intended to help you think through the material for which you are responsibile, but no claim is made that they are comprehensive. ii. EVERYTHING that the course covered (and was on the 'things you should know' pages) for Exam 1 (nutrients). iii. EVERYTHING that the course covered (and was on the 'things you should know' pages) for Exam 2 (digestion, feed evaluation, feeds). iv. Everything...

ANSC 221- Exam 3 Study Guide Latest Version THINGS YOU SHOULD KNOW Preparation for Exam 3 and Final Exam Disclaimer: These items are intended to help you think through the material for which you are responsibile, but no claim is made that they are comprehensive. EVERYTHING that the course covered (and was on the 'things you should know' pages) for Exam 1 (nutrients). EVERYTHING that the course covered (and was on the 'things you should know' pages) for Exam 2 (digestion, feed evalua...

NSCI EXAM 1 QUESTIONS & ANSWERS 2024/2025 List the fastest growing ethnic group in the US. - ANSWERSUsed to be Latinos and is now Asians. State the various symbolic meanings that can be assigned to food. - ANSWERSMeanings from relationship, association, or convention—not nutrient content. Ex. associations with bread: staff of life, breaking bread with friends, white bread as upper-class status, whole wheat as valuing health Discuss food choices as cultural identity and what constitu...

HCB 103 Lesson 3 Question and answers rated A+ HCB 103 Lesson 3.3 (Water Testing) True True or False? Drinking water must be potable or it may produce adverse health outcomes in those who drink it 50-60 Degrees F What is the ideal water temperature range for palatability? Potable Water 1) Water that is treated and disinfected and has been deemed safe to drink by preventive medicine personnel 2) Water that meets potable standards may be considered purified 3) ALL WATER IS CO...

HSC 308 Final Exam Questions and Answers All Correct Why do weight category athletes need to be careful with CHO loading? - Answer- CHO loading greatly increases liver glycogen, 1 g glycogen stored with 2.6 g water. A person who CHO loads will naturally gain weight making it hard for them to truly CHO load for competition. Describe what the ideal sports drink would contain. - Answer- - H2O, energy in the form of CHO's, electrolytes. - 6-8 grams of CHO per 100 ml of fluid. Most glucose p...

Agriculture Associate Certification Study Guide / Agriscience/Agriculture The bodies of plants, animals, and humans consist of about what percentage of water? - ANSWER-90% The purpose of additional fat in the diet is to - ANSWER-all of these (increase energy levels, improve palatability, improve feed texture) A production or productive project - ANSWER-may involve either ownership or placement for experience. A nematode is a type of - ANSWER-roundworm Which of the following products is ...

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) How are feeder cattle described? - okie or crossbred What ar...

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...

The bodies of plants, animals, and humans consist of about what percentage water? - 90% The purpose of additional fat in the diet is to - all of these (increase energy levels, improve palatability, improve feed texture) A production or productive project - may involve either ownership or placement for experience. A nematode is a type of - roundworm Which of the following products is native to North America? - sunflowers The Arabian horse is an example of what type of breed? - light Which ...