G. Hunger, Eating, and Health - Part 1

Question 1

Describe the 2 components involved in feeding behaviour

Answer 1

1. appetitive component = the act of searching for something to eat
2. consummatory component = the act of eating itself

Question 2

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

Answer 2

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?

Question 3

What are the 4 behaviors involved in the consumption of food?

Answer 3

1. licking
2. chewing
3. swallowing
4. ingestion

Question 4

Describe the social transmission of food preference experiment involved with the cost-benefit analysis done by mice wrt new food

Answer 4

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.

Question 5

What are the 3 sources of NRG? What macromolecules are they from?

Answer 5

1. lipids from fats
2. glucose from carbs
3. AA from proteins

Question 6

What are the 3 forms of NRG storage?

Answer 6

1. body fat
2. glycogen
3. muscle proteins

Question 7

fat is the most abundant form of NRG storage as opposed to glycogen why?

Answer 7

glycogen is hydrophilic therefore each glycogen contains a degree of water which makes the molecules must heavier than fat which is hydrophobic

Question 8

Put the following NRG stores in order from most common form used to least common
a) muscle proteins
b) glycogen
c) fat

Answer 8

c, a, b

Question 9

Describe the 3 phases of NRG metabolism

Answer 9

1. cephalic = phase where the body prepares for food to be eaten
2. absorptive = the NRG being absorbed by the meal that is being eaten currently
3. fasting = When all the NRG from the meal that was eaten is used up and now the body need to deplete its NRG stores

Question 10

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?

Answer 10

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

Question 11

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?

Answer 11

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

Question 12

What does low insulin promote? - 2

Answer 12

gluconeogenesis = the conversion of glycogen and protein to glucose

Question 13

What parts of the body use ketones? How are they produced? What are they?

Answer 13

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

Question 14

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

Answer 14

Question 15

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

Answer 15

Question 16

Describe the two types of diabetes

Answer 16

1. type I = when the pancreas cannot secrete enough insulin
2. type II = when the inulin receptors are insulin resistant

Question 17

What are the 3 main symptoms for ppl w/ diabetes

Answer 17

1. polyuria = excessive urination
2. polydipsia = excessive thirst
3. polyphagia = excessive hunger

Question 18

T or F - Type II diabetes is known as an autoimmune due to the body attacking the alpha-cells that produce the insulin

Answer 18

F - Type I and its beta-cells that they attack

Question 19

Which types of diabetes can be onset by lifestyle factors? How?

Answer 19

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

Question 20

Describe the 2 theories involved w/ hunger and eating. Which one is correct?

Answer 20

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

Question 21

Describe an example for each sit
a) Physiological motivators overriding behavioural motivators
b) Behavioural motivators overriding physiological motivators

Answer 21

a) being unable to eat continuously due to feeling full
b) feeling like eating when w/ others/in front of TV

Question 22

What are the 4 innate preferences humans have? Why?

Answer 22

1. like of sweet/fatty foods - high NRG
2. life of salty foods- high in sodium
3. dislike of bitter foods - usually associated w/ toxic substances
4. dislike of sour foods - usually associated w/ food that has gone bad

Question 23

Humans have an innate preference for bitter and sour foods yet it is common to see ppl drink coffee which is bitter why?

Answer 23

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

Question 24

T or F - learned preferences are only associated w/ learning to like foods that are innately disliked such as coffee or alcohol

Answer 24

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

Question 25

What is unique about sodium compared to other vitamins/minerals wrt its flavour and our innate craving for salt. Which type of hunger theory does this related the most to? why?

Answer 25

a) salt has a very distinct flavour compared tot he other vits/minerals thus when we are low in sodium the body will tend to crave salty foods
b) the set pt theory as it talks causing someone to want to eat a certain food b/c it contains a certain type of substance that the body needs, salt.

Question 26

Describe the two theories that are associated w/ the set pt theory
[NEED to ASK]

Answer 26

1. lipistatic theory
2. glucostatic theory

Question 27

Humans are thought to lean towards foods that provide us w/ the nutrients that we are low on as these meals tend to make us feel better later on. However, people are still deficient in certain food areas how is this possible.

Answer 27

1. the huge variety of food makes it hard to associate what food w/ what we need nutrition wise
2. food industry is very good at making nutrient-deficient food palatable

Question 28

Describe wood’s theory on pre-meal hunger

Answer 28

the idea that the body getting hungry is a stress coping mech as a mean to prepare for the intake of food which will imbalance the homeostasis of the body

Question 29

T or F - we tend to feel hungry at certain periods of the day b/c those are the time when we need NRG

Answer 29

F - they are just the body predicting the consumption of food based on the meals that you have habitually

Question 30

T or F - since hunger is not due to the body being deficient in NRG it doesn’t actually exist physiologically it is instead all in the mind

Answer 30

F - it does have physiological effects as it is the secretion of insulin into the blood stream