Hunger, Eating, and Health Flashcards
Much of the work of breaking down the food we ingest is done by our:
A) Teeth
B) Esophagus
C) Stomach
D) Gut microbiome
D) Gut microbiome
Most of the body’s energy reserves are stored as:
A) Protein
B) Fats
C) Pepsin
D) Glycogen
B) Fats
The two pancreatic hormones that control the flow of energy during the three phases of energy metabolism are:
A) Insulin and glucagon
B) Inhibin and Glucagon
C) Thyroxine and insulin
D) Glucagon and secretin
A) Insulin and glucagon
The _________________ phase is the preparatory phase; it often begins with the sight, smell, or even just the thought of food.
A) Absorptive
B) Fasting
C) Expulsion
D) Cephalic
D) Cephalic
In contrast to the cephalic and absorptive phases, the fasting phase is characterized by high blood levels of _____________ and low levels of ___________.
A) Insulin; pepsin
B) Pepsin; insulin
C) Insulin; glucagon
D) Glucagon; insulin
D) Glucagon; insulin
All set-point systems have three components: a set-point mechanism, a detector mechanism, and a(n) ___________ mechanism.
A) Stabilizing
B) Negative Feedback
C) Translating
D) Effector
D) Effector
Negative feedback systems are common in mammals because they act to maintain:
A) Homeostasis
B) Body temperature
C) Blood glucose levels
D) Body fat
A) Homeostasis
The glucostatic theory was thought to account for __________________, whereas the lipostatic theory was thought to account for _____________________.
A) Long term regulation; meal initiation and termination
B) Meal initiation and termination; long term regulation
C) Meal initiation; meal termination
D) Meal termination; meal initiation
B) Meal initiation and termination; long term regulation
Set-point theories of hunger and eating are limited because they consider only ____ influences on hunger and eating.
A) Learning
B) Evolutionary
C) Social
D) Physiological
D) Physiological
The anticipated pleasure of a behavior is called its:
A) Gratification value
B) Behavioral salience
C) Incentive salience
D) Positive incentive value
D) Positive incentive value
The primary function of the __________ is to serve as a storage reservoir for undigested food.
A) Kidney
B) Liver
C) Stomach
D) Gallbladder
C) Stomach
Most of the absorption of nutrients into the body takes place through the wall of the ¬_________, or upper intestine.
A) Kidney
B) Liver
C) Gallbladder
D) Duodenum
D) Duodenum
The phase of energy metabolism that is triggered by the expectation of food is the __________ phase.
A) Cephalic
B) Immune
C) Effector
D) Fasting
A) Cephalic
During the absorptive phase, the pancreas releases a great deal of ___________ into the bloodstream.
A) Insulin
B) Acetylcholine
C) Adrenaline
D) GABA
A) Insulin
During the fasting phase, the primary fuels of the body are _________.
A) Free fatty acids
B) Blood glucose
C) Insulin
D) Fats
A) Free fatty acids
During the fasting phase, the primary fuel of the brain is _________.
A) Glucose
B) Free fatty acids
C) Insulin
D) Fats
A) Glucose
The 3 components of all set point systems are set point mechanism, detector, and an ________.
A) Effector
B) Insulin injection
C) Tracker
A) Effector
The theory that hunger and satiety are regulated by the blood glucose set point is the ¬________ theory.
A) Glucostatic
B) Lipostatic
C) Immunostatic
D) Endostatic
A) Glucostatic
Evidence suggests that hunger is greatly influenced by the current ____________ value of food.
A) Caloric
B) Positive-incentive
C) Effector
B) Positive-incentive
Most people have a preference for foods that taste fatty, sweet and ________.
A) Bitter
B) Savory
C) Salty
D) Sour
C) Salty
There are 2 mechanisms by which we learn to eat diets containing essential vitamins and minerals. One mechanism for _________ and another mechanism for the rest.
A) Sodium
B) Fat
C) Sugar
A) Sodium
Satiety that is specific to the particular foods that produce it is called ¬_________ satiety.
A) Cephalic
B) Sensory
C) Sensory-specific
C) Sensory-specific
In the classic study by Harris et al. (1933), when thiamine-deficient rats were offered 10 new diets, only one of which contained the badly needed thiamine:
A) All developed a taste for the thiamine rich diet
B) None developed a taste for the thiamine rich diet
C) Few developed a taste for the thiamine rich diet
C) Few developed a taste for the thiamine rich diet
According to Woods, the key to understanding feelings of hunger is to appreciate that eating meals:
A) Often leads to a conditioned aversion
B) Satisfies the body
C) Stresses the body
D) Results in satiety
C) Stresses the body
In the classic study by Weingarten, the rats ____________ each time the buzzer and light were presented during the test phase.
A) Ate
B) Avoided the food
C) Exhibited conditioned fear
D) Vomited
A) Ate