test one
Nutritional Sciences 1167 with Mei-ling Sui-caldera at University of Connecticut
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food
any substance that provides the nutrients necessary to maintain life and growth when ingested
hunter-gatherer
foraging and hunting without significant domestication, spent much of day traveling
agriculture
domesticate crops and livestock, advanced food production, ability to produce more food, more efficient use of time and energy, more stable (settled communities, population increase)
industrial
over population, development of new/better food production strategies, mass production, ways to maintain and distribute food, market driven, affects culture and lifestyle
modern society
food is more than obtaining nutrients for survival, central to development of society, how people obtain and use food reflects culture, eating differs from feeding by processes involved in obtaining and handling food
cooking
softens food, bioavailability of nutrients, inactivated potential toxic substances, expands number and variety of foods, allows development of customs in culture
race
based on physical characteristics
ethnicity
cultural and social identity, shared behaviors/food habits/dress/language/family structure/religious affiliation
culture
values/beliefs/attitudes/practices accepted by members of a group or community, learned not inherited, passed through generations
enculturation
process of learning to adapt to ways of life of a culture, passed through generations, cultural behavior patterns reinforced by repetition, changes over time
acculturation
modification of culture of a group or individual of different ethnicity as a result of contact with different culture, gradual, cultural patterns of either group may be altered
bi-culturation
new culture seen as a complement to original culture of origin, positive aspects of both societies are embraced
assimilation
people from one cultural group shed ethnic identity and fully take on majority culture
ethnocentric
person using their own values to evaluate behavior of others, regard own culture as superior to others
categorize foods
nutritional content vs. meaning, US food pyramid (nutritional content and health), cultural super foods (predominant staple in diet)
frequency of consumption
core foods are staples eaten on daily basis with complementary foods, secondary foods are widely eaten but not daily, peripheral foods are eaten sporadically
flavor principles model
preparation combos and seasoning to match flavor principles very important, significance of flavors are central to a cultural cuisine, flavor imparted by geography/latitude and longitude/climate, how floods are cooked and preserved
herbs and spices
help palatability/enjoyment, produce physiological responses, disguise spoiled food flavors, preserve food as antimicrobial agents, unique seasoning combinations, marker for culture's cuisine
meal patterns and cycles
all cultures dine on at least one meal a day, patterns within culture define meal vs. snack, culture influences which/when/why foods are eaten, feasting and fasting
religion
social structure or institution based on a common group of beliefs concerning something considered to be supernatural/sacred and the moral code/practices/values/traditions/rituals associated with it, unites people
monotheistic
one god, judaism, christianity, islam
polytheistic
many gods, hinduism, wicca, paganism, old semite religions
atheistic
no god, buddhism, taoism, humanism
judaism
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About this deck
About StudyBlue
STUDYBLUE makes things that make you better at school.
Things like online flashcards with photos and audio.
Things like personalized quizzes and friendly reminders about when (and what) to study next.
Think of it as a digital backpack™: access to all of your study materials online and on your phone.
STUDYBLUE exists to make studying efficient and effective for every student, for free. Join us.
“I have used this website for three exams, and I see a huge difference in my test results.”
Naj
Naj