Answer:
smoking and drinking can be harmful to a fetus
Answer:
The best answer to the question, would be: The reaction that is now generated in Steve whenever he enters his AP History class as now he associates it not with fear, stress and insecurity, but rather, with good feelings and a sense of empowerment.
Explanation:
Classical conditioning is a theory in psychology that attempts to explain how human beings adapt and respond to their environment. Classical conditioning has become best known for the "Little Albert" experiment, in which a child was exposed to a series of stimulus to condition his fear response. As the stimuli were presented in succession, accompanied by a second stimulus that generated fear, it was seen that little Albert now associated, and responded, to similar stimulus as the ones that generated fear, without having to be prepared for it. The response had been conditioned into him. In the case of Steve, the process is almost the same, but the response that becomes ingrained in him is a positive one. He first fears his AP class because he does not have the conditions the others do. However, the positive remarks, and constant praise from the teacher, finally transforms Steve´s reaction of fear into one of security and comfort and in the end, now he does not need his teacher to say anything; he already feels secure in his class because he has associated his teacher´s praise with the class itself.
A group of hormones that are released when we are stressed are called glucocorticoids. These glucocorticoids remain in the blood for a significant time after the stressor is removed. Put a person under chronic stress and they will have constantly high amounts of glucocorticoids in their blood.
The glucocorticoids initiate the release of corticotrophin-releasing factor (CRF) which is a key player in our stress response. They also increase our cravings for sugary foods and they also act directly on increasing abdominal fat storage
Talking about food safety or Danger zone, we are focusing on the critical temperature where food-borne bacteria grows faster and the range of danger zone is 39 °F to 140°F. After this, if food is not clean and cooks properly it may result in illness or foodborne diseases to the person who eats the food. Potential hazards foods are the following listed below:
1. Food rich in protein.
2. Food high in moisture
3. Food that is low in acidity