Unit 2.2.3 BSP Influences on Vision + Taste

Question 1

Biopsychosocial model

Answer 1

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

Question 2

Gesalt principles

Answer 2

• 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

Question 3

Figure-ground

Answer 3

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

Question 4

Camouflage

Answer 4

When a figure appears to mix in with the background

Question 5

Closure

Answer 5

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

Question 6

Similarity

Answer 6

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

Question 7

Proximity

Answer 7

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

Question 8

Perceptual constancies

Answer 8

• 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

Question 9

Size constancy

Answer 9

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

Question 10

Shape constancy

Answer 10

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

Question 11

Perceptual set

Answer 11

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

Question 12

Past experience

Answer 12

• 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

Question 13

Memory

Answer 13

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

Question 14

Context

Answer 14

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

Question 15

Motivation

Answer 15

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

Question 16

Culture

Answer 16

• 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

Question 17

Biological factors

Answer 17

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

Question 18

Depth perception

Answer 18

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

Question 19

Depth cues

Answer 19

Help us perceive how far away objects are

Question 20

Binocular depth cues

Answer 20

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

Question 21

Retinal disparity

Answer 21

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

Question 22

Convergence

Answer 22

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

Question 23

Monocular depth cues

Answer 23

• 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

Question 24

Accommodation

Answer 24

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

Question 25

Biological factors in gustatory perception

Answer 25

Taste buds
- Age
- Genetics

Question 26

Psychological factors in gustatory perception

Answer 26

Perceptual set
- Past experience
- Emotion
- Packaging

Question 27

Past experience

Answer 27

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

Question 28

Taste aversion

Answer 28

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

Question 29

Emotion

Answer 29

• 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

Question 30

Social factors in gustatory perception

Answer 30

• (Food) culture
• History

Question 31

Culture/food culture

Answer 31

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

Question 32

History/historical experience

Answer 32

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