Continuing Professional Education Credit

1. _______ is the single most important factor guiding consumer food choice.

2. _____________ have/has been found to develop with experience based on associations formed between food flavors and the consequence of their consumption.

3. As humans age and the prevalence of ___________ increases, sensory acuity reportedly changes for both taste and smell.

4. ___________may provide a valuable approach to capture individual variability in perception of all 5 tastes and their collective influence on diet quality and may help identify subgroups of individuals at elevated risk for certain diet-related chronic diseases.

5. There are two main soy products, tofu and soymilk. When soymilk is made, it can be converted to tofu if a _________ is added.

6. Some people may not like the taste of soymilk when they first try it because of a “beany” taste. This taste comes from the __________enzyme in the soybean.

7. ________is the small growing point on the bean where it attaches to the pod and in applications where the beans are not ground up, many food companies want it to be clear or white to develop a more aesthetically pleasing end product.

8. The making of traditional soymilk involves soaking the beans for 6-8 hours, running them through a grinder to make a slurry and then separating the liquid to make raw soymilk. The raw product must be _________to destroy trypsin inhibitors, which can reduce the digestion and absorption of proteins.

9. Of the 5 basic tastes, umami has been recognized for a long time in ________culture as an active principle in foods such as seaweed giving rise to the savory taste.

10. Umami is not actually a single taste as there are 3 key types of umami compounds: inosine-5’-monophosphate (IMP), guanylo-5’-monophosphate (GMP) and, the most well-known,______________.

11. Top soy food sources of umami include_______.

12. _________ is fermented soybean paste and can be added to basic soup, sauce, dip, or mashed potatoes to add an umami flavor.