Appetite, satiety & sensory appreciation of food

Appetite, satiety & sensory appreciation of food

7th - 12th Grade

10 Qs

quiz-placeholder

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Appetite, satiety & sensory appreciation of food

Appetite, satiety & sensory appreciation of food

Assessment

Quiz

Design

7th - 12th Grade

Medium

Created by

Lucy Purchase

Used 8+ times

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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Satiety is best described as...

the process that leads to a decline in hunger, an increase in fullness after the completion of a meal and the inhibition of further eating.

the absence of fullness and the anticipation of food reward

the information humans get from their senses about food and how they interpret that information.

the process of providing or obtaining the food necessary for health and growth

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Appetite is best described as...

An increase in fullness after the completion of a meal and the inhibition of further eating.

the absence of fullness and the anticipation of food reward.

the taste, smell and touch of food.

going on a diet

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which part of the brain has control over appetite and satiety?

Hippocampus

Amygdala

Basal Ganglia

Hypothalamus

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

What does this image display?

Pavlov's appetite conditioning

Satiety cascade

Sensory cascade

Daily food intake

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Wanting to eat an apple is a demonstration of

sensory appreciation

eating patterns

appetite

satiety

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Seafood provides good satiety levels because it

is low in fat

in high in fibre

is high in protein

has a high glycaemic index

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Flavour-flavour refers to...

a flavour (the conditioned stimulus) associated with the oral and/or postoral properties of nutrients (the unconditioned stimulus)

associations which may develop between a food's orosensory properties (CS) and the post-ingestive consequences of nutrient consumption (UCS).

the consumption of a desired food.

the process by which a preference or aversion develops for a neutral target flavour that is mixed with an already preferred or avoided taste.

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