FDSC 1000 Exam 1 Dr. Cho
Study online at https://quizlet.com/_cu7urh
1. Definition of A scientific study of food components and how they behave during formulation,
Food Science processing, packaging, and storage as well as the evaluation of food product
quality
2. Food Science vs. Food science is DIFFERENT from Nutrition
Nutrition vs. Culi-
nary Arts Food science is DIFFERENT from Culinary Arts
3. What do Food Sci- Ensures the quality, wholesomeness, and safety of food products
entists Do?
Create and improve new/existing food products through flavor, convenience, nu-
trition, value
Improve the health of the global population through food safety, nutritional im-
provements, food availability
Develop sustainable practices for the food system
4. Food Industry 1. Population
Challenges 2. Climate change
3. Obesity/Diet-related non-communicable diseases
5. Why Must We Eat Required nutrients: carbohydrates, protein, fat, vitamins, minerals, water
(Physiologically)
Carbs 4 cal/g
Proteins 4 cal/g
Fats 9 cal/g
6. Fat Recommen- 1980-2005: avoid too much fat, people then ate too much sugar as an alternative
dations in Dietary 2015-2020: dropped low-fat recommendation
Guidelines
7. Why we Need to Need a balance in our source of calories
Eat Fat
1/6
, FDSC 1000 Exam 1 Dr. Cho
Study online at https://quizlet.com/_cu7urh
8. The Truth about Low-fat products have very minimal difference in calories, but are laden with sugar
Low Fat (light)
Products Consumers are led to believe they are healthy
9. Factors Related 1. Cultural and ethnic background
to Food Choices 2. Regionalism (north vs southern)
3. Family
4. Religion basis
5. Convenience
6. Sustainability
7. Marketing
8. Brand loyalty
9. Cost
10. Quality determination by customers
10. 2 Primary Fac- 1. Taste
tors that Influ- 2. Price
ence Food Choic-
es
11. Food Insecurity Not knowing where your next meal is coming from
12. Unhealthy Eating 1. Poor nutritional education
Habits 2. Lack of awareness (bevs containing calories, cooking methods, portion sizes)
3. Busy lifestyle
4. Economic perceptions (healthy foods cost more, super-sizing is a good value)
13. Food Quality and Refers to the degree of excellence of a food and includes all characteristics of a
Measurements food that make it acceptable
1. Objective - laboratory equipment
2. Subjective - judgement using human panel (sensory evaluation)
2/6
Study online at https://quizlet.com/_cu7urh
1. Definition of A scientific study of food components and how they behave during formulation,
Food Science processing, packaging, and storage as well as the evaluation of food product
quality
2. Food Science vs. Food science is DIFFERENT from Nutrition
Nutrition vs. Culi-
nary Arts Food science is DIFFERENT from Culinary Arts
3. What do Food Sci- Ensures the quality, wholesomeness, and safety of food products
entists Do?
Create and improve new/existing food products through flavor, convenience, nu-
trition, value
Improve the health of the global population through food safety, nutritional im-
provements, food availability
Develop sustainable practices for the food system
4. Food Industry 1. Population
Challenges 2. Climate change
3. Obesity/Diet-related non-communicable diseases
5. Why Must We Eat Required nutrients: carbohydrates, protein, fat, vitamins, minerals, water
(Physiologically)
Carbs 4 cal/g
Proteins 4 cal/g
Fats 9 cal/g
6. Fat Recommen- 1980-2005: avoid too much fat, people then ate too much sugar as an alternative
dations in Dietary 2015-2020: dropped low-fat recommendation
Guidelines
7. Why we Need to Need a balance in our source of calories
Eat Fat
1/6
, FDSC 1000 Exam 1 Dr. Cho
Study online at https://quizlet.com/_cu7urh
8. The Truth about Low-fat products have very minimal difference in calories, but are laden with sugar
Low Fat (light)
Products Consumers are led to believe they are healthy
9. Factors Related 1. Cultural and ethnic background
to Food Choices 2. Regionalism (north vs southern)
3. Family
4. Religion basis
5. Convenience
6. Sustainability
7. Marketing
8. Brand loyalty
9. Cost
10. Quality determination by customers
10. 2 Primary Fac- 1. Taste
tors that Influ- 2. Price
ence Food Choic-
es
11. Food Insecurity Not knowing where your next meal is coming from
12. Unhealthy Eating 1. Poor nutritional education
Habits 2. Lack of awareness (bevs containing calories, cooking methods, portion sizes)
3. Busy lifestyle
4. Economic perceptions (healthy foods cost more, super-sizing is a good value)
13. Food Quality and Refers to the degree of excellence of a food and includes all characteristics of a
Measurements food that make it acceptable
1. Objective - laboratory equipment
2. Subjective - judgement using human panel (sensory evaluation)
2/6
