How do color,texture,odor,side dish,garnish and nutritional value affect a food quality?

While I was in college I learned the 7 features to consider while planning a single dish (food) as color,texture,odor,side dish,main dish,garnish and nutritional value.Can I get explanation and definition for this?How do color,texture,odor,side dish,garnish and nutritional value affect a food quality?
This is .muddled . You ask about a single dish and then say side/ main etc.You say you learnt this at school,........ by asking , you obviously did not learn that well.


Basically we also eat with our eyes(colour) and we smell before the food gets to our mouth.


Texture, would you go much further if you were expecting a crunchy salad and it felt ';slimy'; when put in your mouth?


Garnish, again goes back to eating by sight.Garnish must look good.


Nutritional value....Must be balanced Proteins, carbs, roughage etc,Also side and main must compliment each other and not be too similar.


If you have a delicate flavour for main , you do not want an overpowering side.OR a sauce that swamps the main flavour.


Appearance, Don't throw it on a plate Look at pictures of cookery books and see how they are presented.