CHAPTER 1: WHAT IS FOOD?

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other factors for food choice

-convenience -self-expression (religion) -self-identity (being vegan) -physical and spiritual well-being (state of health) -humans psychologically motivated to try new foods

Different types of edible foods

-edible by animals by not me -edible by humans, but not my kind -edible by humans, but not by me -edible by me

Reasons for using herbs and spices (seasoning)

-improve palatability -preserve meat from being spoiled -classifies food culturally

What three skills are believed to be needed to move beyond the current model?

-language skills -managerial expertise -leadership

Foods ways/habits

-ways in which humans use food -how it is selected, obtained, distributed, who prepares it, who serves it, who eats it

Food

Any substance that provides the nutrients necessary to maintain life growth when ingested

The Omnivore's Paradox

The need to experiment combined with the need for conservatism (be cautious of harmful foods) is known as the omnivore's paradox

Culture

Values, beliefs, attitudes, and practices accepted by members of a group or community

Campinha-Bacote Model of competency

a model that outlines a process for cultural competency in health care, involving steps from cultural awareness, cultural knowledge, cultural skills, cultural encounter, and cultural desires

what is umami

a taste that does not fit into the other categories such as mushroom

acculturation process

acculturation, bicultural, assimilation, ethnocentric, ethnorelativism, and prejudice

meaning of edible by me

all food accepted/ individuals preferences

The American Paradox

although foods from throughout the world are available, consistency and conservatism are also needed.

peripheral foods

are individual preference

ethnorelativism

assuming all cultural values have equal validity

What taste is considered a toxic compound?

bitterness

Omnivorous

consume/digest wide variety of plants and animals

what makes up the core and complementary foods model

core food, secondary food, and peripheral foods

bicultural

cultures complement each other

what is consumer food choice model?

factors that influences individuals making food selection

what is inedible foods

food not eaten due to taboos of one's culture or things you wouldnt eat such as foods that are poisonous

meaning of foods that are edible by humans, but not by me

foods accepted by a person's cultural group, but not the individual

meaning of foods edible by humans, but not by my kind

foods recognized as acceptable in some societies, but not one's own culture such as dog meat

assimilation

fully merged

prejudice

hostility toward a person of different cultural group

What is the most significant socio demographic factor when it comes to food choice?

income level and cost

complimentary foods

increase consumption of core food by improving palatability

foods that are edible by animals but not by me

insect, corn, oats.

What are the flavor principles

location, processing, and seasoning

in ________ societies price is more important than taste

poorer

acculturation

process of cultural change and psychological change that results following meeting between cultures

ethnicity

social identity with shared patterns

humans have the preference of ______ and _______ when it comes to taste

sugars and fats

food selection is primary motivated by _______________

taste such as color, aroma, flavor, and texture

Enculturation

the gradual acquisition of the characteristics and norms of a culture or a group by a person or another culture

core foods

usually consumed daily, complex carbohydrates, and staples in the diet (ex: asians core food would mostly be rice)

secondary foods

widely but less frequently eaten


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