Students at university and the elderly, for instance, often have limited cooking facilities. If you do not have the skills to prepare ingredients, you can buy them ready-prepared, such as frozen vegetables. Many households have a freezer, which means that that they can shop weekly. A refrigerator is considered an essential item of equipment to ensure food safety – if you do not have a refrigerator, your choice is restricted to canned and dried foods. Most households have a microwave to reheat convenience foods. * The sensitivity of the tongue is reduced when the food is either very hot or very cold.įood technologists are continually developing new food products that require little preparation and are easy to store and cook. * Smell and taste work together to develop the flavour of food. * The characteristics of food that affect our organs are known as organoleptic qualities. These qualities are known as ‘mouthfeel’ if they are missing, food is considered to be unpalatable. As we bite and chew food we can feel how hard or soft it is through our teeth and jaw. * Touch– the surface of the tongue is sensitive to different sensations, such as moist, dry, soft, sticky, gritty, crumbly, mushy. Flavour develops when the food is combined through chewing and mixing with saliva. * Taste– taste buds detect four groups of flavours: bitter, sweet, sour and salt. Aroma stimulates the digestive juices and makes the food seem more appetising. * Smell– you can detect the aroma of foods, such as ripeness and freshness of apples and cabbage. For instance, the crackle of popcorn, the sizzle of bacon, the crunch of crisps and raw carrot. * Sound– some food products make sounds during preparation, cooking, serving or eating. Aspects such as colour, size, shape, age, texture, garnish and decoration will all affect how you feel about the product. * Sight– the appearance (aesthetics) of food can make it look more or less appetising. These give us information about the food. We use all of our five senses when we eat. We all have our personal likes and dislikes and are influenced by our senses. * buying loose produce, which is often cheaper than the pre-packaged varietiesīetter-off people tend to buy more protein foods, so their starch and fi bre intake tends to decrease, while those on lower incomes tend to buy less fruit and vegetables, thus having a lower intake of vitamins and minerals. * using ‘own-brand’ economy-range products * adapting recipes by swapping expensive ingredients for cheaper ones, for example, yoghurt instead of cream * following the advice of the eat-well plate and using more carbohydrates (which are cheaper) in meals * not wasting foods – the average family in the UK throws away £600 worth of food in a year * buying foods with a short shelf life that have been reduced in price * using a variety of supermarkets and planning meals around their special offers * buying special offers, such as ‘buy one get one free’ * buying locally grown vegetables or even growing your own ![]() * using cheaper protein foods, for example, eggs, cheese and pulses People have to think of ways they can save money on their food bill, for example: One of the most important infl uences on food choice is what people can afford to spend. In the UK we can go to the supermarket at any time of the year and buy whatever food we want, as long as we are prepared to pay for it. We can import foods that we cannot grow ourselves. ![]() Food technologists have also created many new foods, such as Quorn®. In the UK there is a wide variety of food because of technological developments and improvements in the growth, transport, preservation and storage of food. In developing countries, such as in parts of Africa, there is very little choice and often insufficient food available, and they may not be able to grow produce because of climate, or because they cannot afford expensive agricultural equipment. These include the foods available, costs, personal preferences, storage and cooking facilities, the effect of advertising, promotions and food scares.Ĭhoice depends on the type of food available in the country and place where you live. A range of factors affect your choice of foods.
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