Ch 1: Why Do We Eat Flashcards
Hunger vs Appetite
Hunger: mostly internal physiological events that trigger our desire to eat; triggered by inate cues
- hunger pain, or GI tract sending signals to brain to decrease intake of food when we are getting full
Appetite: Mostly external psychological factors that influence our desire to find food to eat
-seeing a chocolate cake as tempting
Satiety
A temporary state where the desire to eat is absent; a feeling of satisfaction
Fulfilling either/both hunger/appetite leads to satiety.
regulated by the hypothalamus’ satiety and feeding centres
Satiety Hormones
Hormones: Chemical secreted in the bloodstream by a type of cell that triggers the action of another type of cell elsewhere in the body
Eg. insulin-from pancreas; acts on muscles and other types of cells
Satiety Hormones:
Endorphins
Cortisol
Leptin
Serotonin
When do food preferences begin, and how can they be shaped?
-Begins early in life
-Exposure to a wide variety makes us more willing to try new things
What are the 5 reasons for food preferences?
Routines and Habits
Health and Nutrition
Advertising
Economic Factors
Social Changes
What is Nutrition?
The science that links food to health and disease; includes the process of human ingestion, digestion, absorption, transportation and excretion
Essential vs Non-essential nutrients
Essential- nutrients our bodies do not make/make very small quantities of. Eg: Fortein, Carbohydrates, Fats, Mineral, Water
Food vs Nutrients
Food: Materials eaten that contain nutrients
Nutrients: substances in food that provide energy, materials needed for growth, development and optimal function of different parts of our bodies.
What are Kilocalories aka Calories?
Heat energy required to increase the temperature of 1 litre water by 1 degree celcius
What are the 6 types of nutrients?
Carbohydrate, protein, fat, vitamin, mineral, water
Carbohydrates
- Can be divided into simple and complex
-Main source of energy
- Simple Carbohydrates= Sugar
-found in fruits, sweets, desserts
-Eg. glucose (this is the most simple form of sugar) - Complex Carbohydrates
Larger- symple carbohydrates connected to each other
Eg. Starch
Sources- Ground provisions, whole grains
Lipids (Fats &Oils)
- Fats: Solid at room temperature
Sources: mostly from animals
➢Eg. Butter, lard
➢Eat limited amounts because excess amounts can lead to increased
cholesterol and clogged arteries - Oils: liquid at room temperature
➢Sources: mostly from plants
➢Eg. Olive oil, canola oil - Energy source- another energy source
- Do not dissolve in water
➢Oil & water vs salt & water
Protein
- Major building block or structural part of our bodies
- Forms a major part of our skin, hair, blood cells, bone
muscle etc. - Last resort energy source
- Animal sources: meat, fish, poultry
- Plant sources: beans, peas, nuts, whole grains, some
vegetables
Vitamins
- Assist carbohydrates, lipids, protein carry out their
functions in the body. Eg helps extract energy from these
other nutrients - Does not provide energy itself
- Divided into fat soluble & water soluble vitamins
- Fat soluble vitamins dissolve in fat = vitamins A, D, E, & K
➢Sources: mostly in nuts, seeds, dairy - Water soluble vitamins dissolve in water = vitamins B & C
➢Mostly in fruits & vegetables
Minerals
- Can function in the body on its own
➢ eg. Sodium: which is important in maintaining blood flow,
blood pressure - Works with other structures in the body
➢Eg. Calcium forms an important part of teeth and bone
-Can’t get energy from this
