Deck 4: Homeostasis: Temperature, Thirst, Hunger, and Eating

Question 1

In negative feedback systems, what is the function or purpose of motivated behavior? The function or purpose is

A) to decrease the discrepancy between the set point and actual state.
B) to increase the discrepancy between the set point and actual state.
C) to decrease homeostasis.
D) to decrease the effects of alliesthesia.

Answer 1

A

Question 2

What does the negative feedback system accomplish?

A) The system keeps the body off or away from homeostasis.
B) The system helps the body maintain homeostasis.
C) The system maintains the existence of a physiological need.
D) The system prevents motivated behavior.

Answer 2

B

Question 3

Homeostasis means

A) changing behavior.
B) constant behavior.
C) constant internal environment.
D) changing internal environment.

Answer 3

C

Question 4

Allostasis refers to maintaining a stable internal environment by

A) maintaining a variable milieu interieur
B) maintaining constant behavior
C) maintaining internal set points at very constant rigid settings
D) altering set points to anticipate future environmental demands

Question 5

Assume a discrepancy exists between the actual state and the set point in a negative feedback system. The aim of behavior in regard to this discrepancy is to

A) decrease the discrepancy only.
B) alter the discrepancy by either increasing or decreasing it.
C) increase the discrepancy only.
D) keep the discrepancy constant.

Question 6

What statement defines a physiological need? A physiological need is

A) a difference in the body's level of alliesthesia.
B) the discrepancy between a physiological set point and the actual physiological state.
C) lack of discrepancy between a physiological set point and the actual physiological state.
D) a stable milieu interieur.

Question 7

According to the concept of alliesthesia, stimuli that restore homeostasis are stimuli that

A) produce neutral sensations.
B) are not detected by the body.
C) produce pleasant sensations.
D) produce unpleasant sensations.

Question 8

In restoring body temperature set point, voluntary behavior is to involuntary behavior as

A) shivering is to sweating.
B) jumping into a swimming pool is to putting on a sweater.
C) sweating is to shivering.
D) putting on your coat is to sweating.

Question 9

Imagine immersing yourself in a tub of water and judging this experience to be very unpleasant. The unpleasantness resulted because the water temperature

A) caused your body temperature to deviate further from its set point temperature
B) matched your normal body temperature
C) raised your body temperature back up to its set point temperature
D) lowered your body temperature back to its set point temperature

Question 10

The alliesthesia for drinking water would refer to what? It refers to

A) maintaining the proper concentration of salt within and surrounding the body's cells.
B) how pleasant water tastes.
C) the process of replenishing the body's cells with water.
D) the discrepancy between the water actual state and the water set point.

Question 11

What happens during the thermic effect?

A) Heat is generated when calories are used during physical activity.
B) An individual experiences the pleasure of eating when hungry.
C) Heat is generated when calories are used to digest and store food.
D) Heat is generated when a person is low in body fluids.

Question 12

Energy homeostasis refers to

A) the condition when a person's glucose balance is at zero; not too much, not too little glucose.
B) a balance among the different sources of energy provided by food.
C) a balance among calories for rest, work, and the thermic effect.
D) the balance between the intake of food energy and the expenditure of that energy.

Question 13

In order to maintain energy homeostasis, what is the result of eating less (consuming fewer calories)?

A) resting metabolism decreases
B) people become satiated
C) thermic effect increases
D) physical activity becomes less efficient

Question 14

As hunger increases, the amount people eat

A) decreases
B) increases
C) is unaffected
D) increases only for desserts

Question 15

Is there a part of the brain that monitors the body's energy level?

A) No
B) Yes, the stomach
C) Yes, the hypothalamus
D) Yes, the cortex

Question 16

What hormones does the brain monitor to regulate energy homeostasis?

A) Delbouef and antral
B) alliesthesia and CCK
C) leptin and neurotransmitter
D) leptin and CCK

Question 17

The function of ghrelin is to

A) promote hunger.
B) inhibit hunger.
C) increase the thermic effect.
D) reduce resting metabolism when food is scarce.

Question 18

As the number of hours since a person's last meal increases, which indicator of hunger decreases (gets smaller)?

A) Ratings of hunger: how hungry are you?
B) Ratings of how much is in stomach: how full is your stomach?
C) Ratings of the desire to eat: how much do you want to eat?
D) Ratings of how much to eat: how much can you eat?

Question 19

What are the consequences of satiety?

A) A person now eats more.
B) There are no consequences
C) Food no longer tastes as good.
D) Food palatability increases.

Question 20

What are the two boundaries of the dual intervention point model?

A) Upper boundary is linked to being overweight; lower boundary is the same.
B) Lower boundary is minimal weight for survival; upper boundary is the same.
C) Lower boundary is linked to being overweight; upper boundary is minimal weight for survival.
D) Upper boundary is linked to being overweight; lower boundary is minimal weight for survival.

Question 21

In our evolutionary past, what determines an individual's heaviest weight according to the dual intervention point model?

A) Be able to avoid, escape, run away from predators
B) Eating the minimum number of calories and not starve to death
C) Be suspicious about any new sources of food
D) Adjust your energy metabolism to the local food supply

Question 22

Assume that the negative feedback system is the sole determiner of how much a person eats. This would imply that upon reaching satiety,

A) food palatability no longer determines how much a person eats.
B) a person feels full and does not eat dessert.
C) even though a person feels full, the individual will still eat dessert.
D) the amount of food still available determines how much a person eats.

Question 23

People stop eating

A) when they feel full.
B) from a decline in how good food tastes.
C) answers a and b
D) when their blood glucose declines.

Question 24

The Delbouef illusion refers to what?

A) Effect of sensory specific satiety on our preference for dessert after dinner.
B) Plate size does not influence how much food appears to be on a plate.
C) A fixed amount of food appears larger on a large plate.
D) A fixed amount of food appears larger on a small plate.

Question 25

The portion size of a meal is thought to play a role in how much people are overweight. This is because as portion size increases, the amount people eat also

A) increases.
B) decreases.
C) remains constant.
D) decreases but only for palatable food.

Question 26

Cephalic responses refer to

A) hunger sensations and thirst sensations.
B) salivary, gastric, and insulin reactions.
C) eating and then digesting food.
D) thoughts and images of foods.

Question 27

Preference for a particular food is determined mostly by an increasing amount of

A) only sugar content up to a point.
B) air molecules intermixed with food molecules up to a point.
C) both sugar and fat content up to a point.
D) only fat content up to a point.

Question 28

If a person is experiencing sensory specific satiety, then most likely the person

A) will turn down dessert after dinner, saying "I am full."
B) will definitely turn away from unpalatable food.
C) will eat her favorite meal several nights in a row.
D) will select different foods on his second trip to the buffet table.

Question 29

Which statement is most indicative of an innate food preference?

A) People prefer salted soup if they have lost salt from their bodies.
B) People like the food they grew up eating.
C) People avoid food associated with negative digestive consequences.
D) People like food associated with positive digestive consequences.

Question 30

Which statement is not a characteristic of or not explained by sensory specific satiety?

A) People eat a variety of foods for lunch and dinner.
B) Sugar and fat determine how much a person eats.
C) There is always room for dessert after dinner.
D) People will eat less of the same food.

Question 31

According to the mere exposure effect,

A) sensory specific satiety is the result of stimulus habituation to food.
B) looking at food primes a person's desire for that type of food.
C) repeatedly eating the same food increases a person's preference for it.
D) hunger results from being exposed to non-food stimuli.

Question 32

How do conditioned food or conditioned taste preference develop for liking a particular food?

A) Food preferences and taste preferences cannot be conditioned.
B) The flavor of food is associated with another flavor that tastes neutral (no flavor).
C) The flavor of food is associated with another flavor that tastes unpleasant.
D) The flavor of food is associated with another flavor that tastes pleasant.

Question 33

Taste aversion is most likely associated with what characteristic of food?

A) the aroma or taste of food.
B) the setting in which the food appears.
C) the color of food.
D) the texture of food.

Question 34

What type of food will a person come to prefer most? A person will prefer

A) food that has a low number of calories (low energy content)
B) food that has a high number of calories (high energy content)
C) food that has no calories (zero energy content)
D) any food regardless of its caloric content (energy content not relevant)

Question 35

A person has difficulty with sensing or feeling whether she/he is hungry, full, or anxious. This person has a problem with what process?

A) homeostasis
B) allostasis
C) interoception
D) metabolism

Question 36

How do pleasant odor stimuli affect our food preferences? Pleasant odor stimuli

A) increase our appetite for the expected food, but only if we are aware of the stimuli.
B) decrease our appetite of the expected food, regardless of whether we are aware of the stimuli.
C) have no effect whatsoever on our appetite of the expected food.
D) increase our appetite for the expected food, regardless of whether we are aware of the stimuli.

Question 37

Based on the boundary model of eating, what lies outside of the zone of biological indifference? That is, what lies below the lower boundary and what lies above the upper boundary? What lies in these areas is usually

A) aversive
B) palatable
C) satiety
D) hunger

Question 38

What motivates weight loss behavior in individuals with anorexia nervosa?

A) Weight loss decreases their self-esteem.
B) The goal of losing one pound, for example, is reinforced with positive emotions.
C) They enjoy the experience of sensory specific satiety.
D) Their parents praised them for losing lots of weight.

Question 39

What describes an individual with anorexia nervosa? An individual with anorexia nervosa

A) has an accurate image of his/her body shape.
B) ignores society's standard that people should be thin.
C) has trouble distinguishing feelings of satiety versus hunger
D) accurately distinguishes feelings of satiety versus hunger.

Question 40

Some people are under dietary restraint. What can cause them to break their diet?

A) They think about and smell the aroma of highly palatable food.
B) They are placed in a stressful situation.
C) They have failed at a task.
D) All the above can cause them to break their diet

Question 41

a. What is the function homeostasis and allostasis?
b. Describe how the negative feedback mechanism helps maintain homeostasis and allostasis.

Question 42

a. What is alliesthesia?
b. Describe the function of alliesthesia in relation to homeostasis.

Question 43

Why don't people quit eating when full? That is, why is there always room for dessert?

Question 44

What factors determine body weight?

Question 45

Hunger motivates eating. But what characteristics of food determine eating?

Question 46

What is anorexia nervosa?
b. What behaviors motivate anorexia nervosa?