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What is “sensory specific satiety?”

A. It’s the idea that certain foods excite the sensory receptors in the brain specifically for aroma, while other receptors are focused on texture, and still others on flavor

B. It’s the idea that certain stimuli in the environment—sound for example—can influence the perception of and desirability of eating a given substance

C. It’s the idea that the body has different limits of consumption for different foods—allowing us to eat a variety of foods

D. It’s the idea that the appreciation of certain flavors is highly subjective and based on an individual’s genetic make-up

C.

Sensory specific satiety is the name of the phenomenon whereby the body has different limits for different foods. It’s why you can eat a big meal (as at Thanksgiving, Hanukkah, or Christmas) and although you are “stuffed,” still have “room” for dessert. Scientists believe that sensory specific satiety is an evolutionary mechanism and was historically how humans ensured a balanced intake of nutrients. So, for example, eating pumpkin, berry, or pecan pie—even after a big meal—made (and makes) sense in terms of the vitamins and nutrients those foods provide.

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