CAS AN 102 Study Guide - Final Guide: Visual Acuity, Spatial Navigation, Color Vision
27 Mar 2014
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Document Summary
Preferred food: foods that are over-selected in relation to their availability: high quality (high in calories, low in fiber, often allows fast intake of calories, processed more easily, rare in environment, hard to locate (e. g. fruit) Fallback food: high abundance, low quality foods: low quality, often hard to process, abundant, easy to locate (e. g. leaves) Evolutionary consequences of preferred and fallback foods: adaptations for food harvesting based on preferred foods, general cognition, spatial navigation, locomotor adaptations, visual acuity (color vision, olfaction. Adaptations for food processing based on fallback foods: dental topography and enamel thickness, gut length and morphology, body size, tool use. Diets similar when high food supply, diets diverge when food is scarce. Fallback food and dentition: during food abundence, no difference in hardness of foods despite thick enamel, during food scarcity mangabeys eat harder foods. Contest competition: individuals systematically exlude other individuals from resource. Occurs when food patches are clumped, small, and dfendable.
