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Types of survey data based on the frequency at which they are administered:
Surveys can be divided into 3 distinctive types on the basis of the frequency of their distribution. They are:
Cross-sectional surveys are an observational research method that analyzes data of variables collected at one given point of time across a sample population or a pre-defined subset. The survey data from this method helps the researcher understand what the respondent is feeling at a certain point in time. It helps measure opinions in a particular situation.
PROCESSES OF SENSATION: TASTE.
The taste analyzer includes three sections: receptor, conduction and brain. Taste buds are located on the tongue and oral mucosa, most of them are concentrated in the area of the tip, body and root of the tongue. Receptors are updated at intervals of approximately once every two weeks. Individual taste buds respond to one of four tastes - sour, sweet, bitter, or salty. There is reason to believe that there are receptors for the perception of the fifth taste - umami. This is the taste of meat food, the perception of which is carried out by the reception of glutamate.
From the receptors, impulses travel through the nerves to the brain. Through the medulla oblongata, information about irritation of taste buds enters the neurons of the temporal regions cerebral cortex. With the participation of cortical neurons, conscious perception and the ability to distinguish the tastes of substances that enter the oral cavity or tongue are provided. Taste stimuli that are relevant to the body are also assessed and selected in accordance with the dominant motivation of the body.
The second direction of propagation of excitations from taste buds in the central nervous system is through the brainstem to the limbic structures of the brain. Excitation of the limbic regions upon receipt of impulses from taste buds ensures the activation of the autonomic nervous system upon perception of a particular taste. The reaction of the autonomic nervous system is important in eating behavior and in the processes of digestion, in defense reactions when toxic and irritating substances enter the oral cavity, as well as in a wide range of other behavioral reactions and conditions.
The taste analyzer ensures the selectivity of eating behavior and directs it to various food products. The purpose of selective perception is to avoid food that may contain toxic and poisonous substances, and prefer food that contains the elements that the body needs. This function of the taste analyzer was formed during human evolution in a natural habitat in which natural ingredients served as a source of food. In the conditions of life of modern people, this function can be distorted when people use sublimated and non-natural sources of nutrients and energy.
With a deficiency of some substances important for the life of the body, the process of perception of taste stimuli may change. This happens both at the level of reception and at the level of their analysis in the brain: changes in taste preferences develop - taste perversions. One of the possible reasons for the development of taste perversion can be iron deficiency, for example, during pregnancy. The lack of iron in a pregnant woman, caused by its increased consumption during the development of the fetus, enhances the attractiveness of certain inedible substances, such as chalk, clay, and the like.
Other possible reasons for changing taste preferences are based on a change in the subjective assessment of taste stimuli by the brain, depending on the needs and conditions of the body.
The brain works on the principle of dominance selection - the implementation of activities that are most important for the survival of the organism. This principle of the brain was discovered by Alexei Ukhtomsky in the first half of the 20th century. The principle of dominance ensures that the brain perceives the same type of incoming signals and modulates the body's reactions to them when the activity being implemented changes. The variability of perception and evaluation of taste information at the level of the brain underlies changing taste preferences under various dominant motivational and physiological states.
The perception of taste directs the food interest of a person - this is one of the components of eating behavior, a vital biological need that is closely integrated with the realization of other, including social, needs. The achievement of the results necessary for the individual of each of the biological and social needs is supported by positive emotions: a feeling of pleasure, joy, euphoria. Failure to achieve the need leads to the development of negative emotions: annoyance, irritation, anger, aggression. The strength of positive or negative emotional reactions is the higher, the more significant a useful result in the structure of individual values was achieved or not achieved, the more significant for the survival of the individual need was or was not satisfied. Systemic patterns of organization of behavior were formulated by Petr Anokhin, the author of the theory of functional systems.
Taste reception is the primary signaling of the achievement of the result of eating behavior, culminating in the development of positive emotional reinforcement if it is effective, and in the case of an ineffective outcome, a negative emotional state. At the same time, obtaining taste sensations can become an independent goal of behavior with the loss of the original biological meaning of informing about the intake of food components necessary for the body.
The participation of taste perception mechanisms in the processes of formation of positive and negative emotional states explains such changes in taste perception as an aggravation of taste reception during the development of hunger, an addiction to gourmet food (gourmetism) or, conversely, a persistent refusal of food with an objective need for it (anorexia). Also, on the basis of the indicated involvement of taste perception mechanisms in psychoemotional interactions, it is possible to explain the enjoyment of the action of various strong or specific taste stimuli (picacism).
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