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PSYCH - Unit 2 AOS 2 > Unit 2.2.3 BSP Influences on Vision + Taste > Flashcards

Unit 2.2.3 BSP Influences on Vision + Taste Flashcards

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1
Q

Biopsychosocial model

A
  • Interdisciplinary model
  • For understanding the human experience
  • In relation to the influence of bio, psych + social factors
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2
Q

Gesalt principles

A
  • Set of principles
  • Explain how we interpret visual info most efficiently
  • By grouping individual elements together
  • To perceive a whole object
  • Figure-ground, camouflage, closure, similarity, proximity
  • Psychological factor
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3
Q

Figure-ground

A
  • Tendency to perceive part of a visual stimulus as more relevant (figure)
  • And standing out against its less relevant surroundings (ground)
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4
Q

Camouflage

A

When a figure appears to mix in with the background

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5
Q

Closure

A
  • Our ability
  • To fill in/ignore gaps in visual stimulus
  • And perceive objects as a meaningful whole
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6
Q

Similarity

A
  • The tendency
  • To group together as a whole
  • Any stimuli that are alike in size, shape or colour
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7
Q

Proximity

A
  • The tendency
  • To perceive that parts of a visual stimulus that are close together as belonging to a group
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8
Q

Perceptual constancies

A
  • The minds ability
  • To perceive a visual stimulus as remaining constant
  • Even though the visual info sent to the brain about the object changes in shape, size, brightness + orientation
  • Psychological factor
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9
Q

Size constancy

A
  • The ability to perceive an object’s actual size
  • Despite changes in our retinal images of the object
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10
Q

Shape constancy

A
  • The ability to perceive an object’s actual shape
  • Despite changes in the retinal image of the object
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11
Q

Perceptual set

A
  • The tendency to view things in a certain way
  • Due to a readiness to receive certain stimuli
  • Past experience, memory, motivation, context
  • Psychological factor
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12
Q

Past experience

A
  • The situations + events
  • We have encountered throughout our life prior to the present
  • Can set us up to expect to see something
  • Depending on our individual life experiences
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13
Q

Memory

A
  • Info processing strategy
  • Actively receives, organises, stores + recovers info
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14
Q

Context

A

The situation/condition/enviro you are in when you perceive something

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15
Q

Motivation

A
  • Our desires
  • Which cause us to perceive stimuli that align with our goals as more salient
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16
Q

Culture

A
  • The many characteristics of a group of people
  • Including their attitudes, behaviours, customs + values
  • That are transmitted from one generation to the next
  • Predisposes us to perceive visual stimuli in certain ways specific to our cultural context
  • Social factor
17
Q

Biological factors

A
  • Internal genetic and/or physiologically based factors
  • Depth perception, binocular depth cues + monocular depth cues
18
Q

Depth perception

A

The ability to judge distances + see the world in 3 dimensions

19
Q

Depth cues

A

Help us perceive how far away objects are

20
Q

Binocular depth cues

A
  • Depth cues
  • Require both eyes to send info to the brain
  • To perceive depth
  • Retinal disparity + convergence
21
Q

Retinal disparity

A
  • The brain detecting similarities + differences
  • Between the info being sent from each eye
  • Due to the eyes being 6-7cm apart
22
Q

Convergence

A
  • Biological depth cue
  • Involves the brain interpreting tension changes
  • In the muscles around the eye
23
Q

Monocular depth cues

A
  • Depth cues
  • Only require one eye to send info to the brain to perceive depth + distance
  • Still use both eyes
  • However, if one is damaged these would still work with only one
  • Accommodation
24
Q

Accommodation

A
  • The ability of the eye to change focus
  • From near to distant objects + back again
25
Q

Biological factors in gustatory perception

A

Taste buds
- Age
- Genetics

26
Q

Taste buds

A
  • Cells in the mouth + throat
  • Send sensory info to the brain for taste perception
  • Biological factor
27
Q

Age

A
  • Taste sensitivity changes as we age
  • Gradually lose taste buds/receptors as we age
28
Q

Genetics

A
  • Genetic differences can cause us to be more sensitive to certain tastes
  • There’s a gene that makes people highly aware of bitter flavours
29
Q

Psychological factors in gustatory perception

A

Perceptual set
- Past experience
- Emotion
- Packaging

30
Q

Past experience

A
  • Past experiences of a food stimulus shape how we perceive that (or similar) food stimuli in the future
  • Taste aversion
31
Q

Taste aversion

A
  • Occurs when we have an extremely unpleasant taste experience
  • Usually, we never want to taste that food again
32
Q

Emotion

A
  • E.g. eating a dish that was a favourite as a child may give a nostalgic feeling of happiness
  • Each time you eat that dish, the associated feeling of happiness can influence your taste perception, making it more positive.
  • The same can happen with negative emotions
33
Q

Product packaging

A
  • Branding and packaging can trigger our perceptual sets and emotions
  • Therefore influencing how we perceive a product’s taste
34
Q

Social factors in gustatory perception

A
  • (Food) culture
  • History
35
Q

Culture/food culture

A
  • The attitudes, behaviours, customs + values around food
  • With which we were raised
  • Direct exposure to food is the biggest influence on taste perception
36
Q

History/historical experience

A
  • A country’s food culture is largely shaped by its history
  • What is normal in one country/culture may not be for another

PSYCH - Unit 2 AOS 2 (6 decks)

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