Clinical dietitians can apply sensory science to their practice in all of the following ways, except:

Question

BlackTom AI · Accepted Answer

Sensory science studies how people perceive foods through taste, smell, texture, appearance and related hedonic responses, so applications focus on perception, preference and sensory-driven food modification.

1) Relevant knowledge points and concepts
- Sensory science methods: descriptive analysis, threshold testing, hedonic/consumer tests, and preference mapping. These are used to evaluate taste, aroma, texture and overall acceptability.
- Clinical dietetics intersects with sensory work when modifying foods to meet medical needs while preserving acceptability (e.g., allergy substitutions, bitterness masking, texture modification).
- Glycemic response and fiber’s metabolic effects are physiological/nutrition concepts (absorption rate, viscosity, gastric emptying, fermentation) rather than sensory-perception phenomena.

2) Step-by-step reasoning
- For each answer option, ask: is this about sensory perception/acceptability or physiological/metabolic effect?
  - Creating an acceptable alternative recipe for a patient with a food allergy: This requires matching flavor and texture so the patient will accept the substitute — clearly sensory.
  - Understanding what ingredients can be added to decrease sensitivity to bitterness: Techniques like adding sweeteners, fat, salt, or using flavor masking agents address taste perception — sensory.
  - Understanding patients’ taste and texture preferences and aversions: Directly sensory—used to tailor diets to increase intake and adherence.
  - Explaining the effect of fiber on blood glucose control: This addresses digestion, absorption and metabolic response (glycemic index/load), not how the food tastes or what drives acceptance.

3) Calculations/intermediate steps
- Not applicable; reasoning is conceptual rather than numerical.

4) Why the correct answer is correct
- Explaining fiber’s effect on blood glucose is a nutrition physiology task (how soluble fiber increases viscosity and slows glucose absorption), not a sensory evaluation task. Sensory science may measure perceived thickness (texture) but cannot explain metabolic glycemic control mechanisms.

5) Why other options are incorrect
- Each of the other three options involves modifying or assessing sensory properties (taste/texture/acceptability), which are core sensory science applications.

6) Conclusion
- Therefore the exception is “to explain the effect of fiber on blood glucose control,” which matches the provided correct answer.

Clinical dietitians can apply sensory science to their practice in all of the following ways, except:单项选择题

类似问题

Which of the following does NOT explain why individual taste preferences vary?

Question at position 31 All of the following are critical for our perception of taste, EXCEPT:SomatosensationOlfactionGustationVisionClear my selection

Why is sweet taste considered a natural signal to eat?

It is a fact that the -------------- detects the taste of the foods.

Which taste sense is strongest on the sides of the tongue?

Question at position 27 Peria.Cili.Gula.Anggur.Garam.

The taste sensation umami is most likely to attract us to foods that are

Which of the following is/are true of taste processing?

更多留学生实用工具

智能学习助手

风格化写作助手

论文查重助手

文献引用助手

课堂转译助手

课堂笔记助手

Quiz搜索助手

学校历年真题

智能刷题助手

智能匹配练习

希望你的学习变得更简单