G. Hunger, Eating, and Health - Part 1 Flashcards
Describe the 2 components involved in feeding behaviour
- appetitive component = the act of searching for something to eat
- consummatory component = the act of eating itself
What are the questions that accompany the following appetitive components
a) seeking out of food - foraging - 4
b) cost-benefit analysis - 5
c) choose appropriate diet - 1
a)
- detecting and identifying the food you will eat
- finding a way to approach the food
- deciding how long it will take to eat the food
- how will the food be handled
b)
- is the food worth any predators/competitors that get in your way?
- is it more important than other behaviors (such as sex)?
- how much will I enjoy this food?
- what is my prior exp w/ this type of food/
- is the food edible?
c)
- does this food meet my nutritional needs?
What are the 4 behaviors involved in the consumption of food?
- licking
- chewing
- swallowing
- ingestion
Describe the social transmission of food preference experiment involved with the cost-benefit analysis done by mice wrt new food
the act of a test mouse using the idea that another mouse has consumed the food and survived based on smelling the food from their breath and them seeming okay to decide if the new food is edible.
What are the 3 sources of NRG? What macromolecules are they from?
- lipids from fats
- glucose from carbs
- AA from proteins
What are the 3 forms of NRG storage?
- body fat
- glycogen
- muscle proteins
fat is the most abundant form of NRG storage as opposed to glycogen why?
glycogen is hydrophilic therefore each glycogen contains a degree of water which makes the molecules must heavier than fat which is hydrophobic
Put the following NRG stores in order from most common form used to least common
a) muscle proteins
b) glycogen
c) fat
c, a, b
Describe the 3 phases of NRG metabolism
- cephalic = phase where the body prepares for food to be eaten
- absorptive = the NRG being absorbed by the meal that is being eaten currently
- fasting = When all the NRG from the meal that was eaten is used up and now the body need to deplete its NRG stores
ANS the following wrt insulin
a) What organ releases it?
b) What type of cells produce it?
c) how does this hormone associate w/ the cephalic phase?
d) how does this hormone associate w/ the absorptive phase?
e) how does this hormone associate w/ the fasting phase?
a) The pancreas
b) beta-cells
c) it is released in order to prepare for a meal that is about to be consumed by converting NRG to its storable forms w/in their respective tissues
d) it promotes the absorption of NRG from the meal into the bloodstream where it can then be taken up by its respective tissues
e) not applicable
ANS the following wrt Glucagon
a) What organ releases it?
b) What type of cells produce it?
c) how does this hormone associate w/ the cephalic phase?
d) how does this hormone associate w/ the absorptive phase?
e) how does this hormone associate w/ the fasting phase?
a) the pancreas
b) alpha-cells
c) not applicable
d) not applicable
e) once all the NRG from the meal is used up it encourages the release of FA as a primary fuel which converted to ketones
What does low insulin promote? - 2
gluconeogenesis = the conversion of glycogen and protein to glucose
What parts of the body use ketones? How are they produced? What are they?
a) muscles and the brain
b) glycogen promotes the release of FAs from fat tissue which is then converted to ketones
c) the ketone form of glucose
Draw a flow chart that describes the following
a) the cephalic phase: What initiates it? - 2
b) the absorptive phase - 2
c) insulin levels during a and b (high or low) - 1
d) glucagon levels during a and b (high or low) - 1
e) What these insulin/glucagon levels promote - 4
f) What these insulin/glucagon levels inhibit - 1
Draw a flow chart that describes the following
a) the fasting phase - 1
c) insulin levels during a and b (high or low) - 1
d) glucagon levels during a and b (high or low) - 1
e) What these insulin/glucagon levels promote - 2
f) What these insulin/glucagon levels inhibit - 3
Describe the two types of diabetes
- type I = when the pancreas cannot secrete enough insulin
- type II = when the inulin receptors are insulin resistant
What are the 3 main symptoms for ppl w/ diabetes
- polyuria = excessive urination
- polydipsia = excessive thirst
- polyphagia = excessive hunger
T or F - Type II diabetes is known as an autoimmune due to the body attacking the alpha-cells that produce the insulin
F - Type I and its beta-cells that they attack
Which types of diabetes can be onset by lifestyle factors? How?
Type II = b/c the body can become insulin resistant if you continuously eat large meal causing a constant secretion of insulin by the pancrease DEC the sensitivity for receptors that recognize insulin
Describe the 2 theories involved w/ hunger and eating. Which one is correct?
a)
1. the set-pt theory = the body tells you you are hungry when NRG levels DEC to a certain point, in which you eat in order to bring those NRG levels back to the proper pt
2. positive-incentive value perspective = we feel hungry from the anticipation of pleasure from eating rather than when the NRG levels of the body are too low
b) Neither is 100% correct nor 100% incorrect as physiological motivators (low NRG lvls) can sometimes override behavioural motivators (anticipation of pleasure) and sometimes visa versa
Describe an example for each sit
a) Physiological motivators overriding behavioural motivators
b) Behavioural motivators overriding physiological motivators
a) being unable to eat continuously due to feeling full
b) feeling like eating when w/ others/in front of TV
What are the 4 innate preferences humans have? Why?
- like of sweet/fatty foods - high NRG
- life of salty foods- high in sodium
- dislike of bitter foods - usually associated w/ toxic substances
- dislike of sour foods - usually associated w/ food that has gone bad
Humans have an innate preference for bitter and sour foods yet it is common to see ppl drink coffee which is bitter why?
While we do have innate preferences for certain foods we can also learn to have certain preferences based on social learning. The common consumption of coffee is an example of this learned preference
T or F - learned preferences are only associated w/ learning to like foods that are innately disliked such as coffee or alcohol
F - it can also be from aversions (foods that make you sick) from foods that should be innately preferred such as suddenly disliking the French fries from a certain fast food place
