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Physio Psych > Lecture 9. Hunger, Eating, and Health > Flashcards

Lecture 9. Hunger, Eating, and Health Flashcards

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1
Q

a behavior that is of interest to virtually everyone and most of us derive great pleasure from it

A

eating

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2
Q

Eating too much is associated with

A

eating-related health problems

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3
Q

The average American consumes ___ calories per day, about twice the average daily requirement.

A

3,800

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4
Q

motivation to eat

A

hunger

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5
Q

main purpose of hunger

A

increase the probability of eating

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6
Q

eating’s main purpose:

A

to supply the body with the molecular building blocks and energy it needs to survive and function

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7
Q

the gastrointestinal process of breaking down food and absorbing its constituents into the body

A

Digestion

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8
Q

Much of the work of breaking down the food we ingest is done by the constituents of our ________

A

gut microbiome

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9
Q

process of digestion that breaks up food and mixes it with saliva

A

Chewing

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10
Q

process in digestion that lubricates food and begins its digestion.

A

saliva

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11
Q

process in digestion that moves food and drink down the esophagus to the stomach.

A

swallowing

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12
Q

The primary function of the stomach is

A

to serve as a storage reservoir

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13
Q

process in digestion that breaks food down into small particles

A

hydrochloric acid in the stomach

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14
Q

during digestion process, this begins the process of breaking down protein molecules to amino acids.

A

pepsin

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15
Q

The stomach gradually empties its contents through the ____ into the duodenum

A

pyloric sphincter

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16
Q

the upper portion of the intestine, where most of the absorption takes place.

A

duodenum

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17
Q

many of them from the gallbladder and pancreas, break down protein molecules to amino acids, and starch and complex sugar molecules to simple sugars

A

Digestive enzymes in the duodenum

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18
Q

Fats are emulsified by

A

bile

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19
Q

Energy is Delivered to the Body in 3 Forms

A
  • lipids
  • amino acids
  • glucose
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20
Q

Energy is Stored In the Body in 3 Forms

A
  • fats
  • protein
  • glycogen
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21
Q

the breakdown products of
proteins

A

amino acids

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22
Q

a simple sugar that is a breakdown product of complex carbohydrates

A

Glucose

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23
Q

preferred mode of energy
storage

A

fats

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24
Q

most of the body’s _____ are stored as fats

A

energy reserves

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25
Q

chemical changes by which energy is made available for an organism’s use

A

energy metabolism

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26
Q

3 Phases of Energy Metabolism

A
  • Cephalic Phase
  • Absorptive Phase
  • Fasting Phase
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27
Q

Phase of energy metabolism that begins with the sight, smell, or even the thought of food, and it ends when the food starts to be absorbed into the bloodstream

A

cephalic phase

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28
Q

period during which the energy absorbed into the bloodstream from the meal is meeting the body’s immediate energy needs

A

absorptive phase

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29
Q

period during which all of the unstored energy from the previous meal has been used and the body is withdrawing energy from its reserves to meet its energy requirements

A

fasting phase

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30
Q

Flow during the 3 Phases is controlled by 2 pancreatic hormones

A
  • insulin
  • glucagon
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31
Q

insulin’s 3 functions

A
  • promotes the use of glucose as the primary source of energy by the body
  • promotes the conversion of bloodborne fuels that can be stored
  • promotes the storage of glycogen in liver and muscle, fat in adipose tissue, and proteins in muscle
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32
Q

In cephalic and absorptive phase, there is ___ insulin, ___ glucagon

A

high, low

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33
Q

In fasting phase, there is ___ insulin, ___ glucagon

A

low, high

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34
Q

promote the conversion of glycogen and protein to glucose

A

gluconeogenesis

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35
Q

high levels of fasting-phase glucagon promote the ____

A

release of free fatty acids from adipose tissue and their use as the body’s primary fuel

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36
Q

used by muscles as a source of energy during the fasting phase

A

ketones

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37
Q

Theories of Hunger and Eating

A

Set Points and Positive Incentives

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38
Q

Set-point assumption is aka

A

set-point model or set-point system

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39
Q

belief that hunger and eating are normally triggered when the body’s energy resources fall below a prescribed optimal level, or set point

A

Set-point assumption

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40
Q

3 components of set-point assumption

A
  1. set-point mechanism
  2. detector mechanism
  3. effector mechanism
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41
Q

defines the set point

A

set-point mechanism

42
Q

detects deviations from the set point

A

detector mechanism

43
Q

acts to eliminate the deviations

A

effector mechanism

44
Q

systems in which feedback from changes in one direction elicit compensatory effects in the opposite directions

A

Negative Feedback Systems

45
Q

The dominant view in the 1950s was that eating is self-regulated by the interaction between two set-point systems:

A
  • a short-term glucostatic system
  • a long-term lipostatic system
46
Q

account for meal initiation and termination

A

Glucostatic Theory

47
Q

account for long-term regulation and support how body weights of adults stay relatively constant

A

lipostatic theory

48
Q

determine when we eat

A

glucose levels

49
Q

determine how much we eat over long-term

A

fat stores

50
Q

alternative theoretical perspective

A

Positive-incentive perspective

51
Q

anticipated pleasure of a behavior

A

positive-incentive value

52
Q

humans and other animals are not normally driven to eat by internal energy deficits but are drawn to eat by the anticipated pleasure of eating

A

Positive-Incentive Theory

53
Q

Factors that Determine What we Eat

A
  1. Learned Taste Preference and Aversions
  2. Learning to Eat Vitamins and Minerals
54
Q

Factors that Determine When we Eat

A
  1. Premeal Hunger
  2. Pavlovian Condition of Hunger
55
Q

Factors that Determine How much we Eat

A
  1. Satiety Signals
  2. Sham Eating
  3. Appetizer Effect and Satiety
  4. Serving Sizes and Satiety
  5. Social Influences and Satiety
  6. Sensory Specific Satiety
56
Q

feeling that motivates us to stop eating a meal when there is still food left

A

satiety

57
Q

satiety signals depend on

A

both the volume and nutritive density (calories per unit volume) of the food.

58
Q

Satiety signals, which make us stop eating, can be induced by

A

food in the gut and glucose in the blood

59
Q

Four observations supporting the view that intention to eat causes the drop in blood glucose

A
  • the rapid timing of the glucose drop
  • the persistence of eating without the drop
  • the return of blood glucose to normal
    when an expected meal isn’t served,
  • relatively stable glucose levels in the fluid around brain neurons.
60
Q

In the 1950s, research on rats suggested that the hypothalamus controlled eating behavior, with the ____ and ____

A
  • ventromedial hypothalamus (VMH)
  • lateral hypothalamus (LH)
61
Q

In the myth of Hypothalamic Hunger and Satiety Centers, this is thought to regulate satiety

A

ventromedial hypothalamus (VMH)

62
Q

In the myth of Hypothalamic Hunger and Satiety Centers, this is thought to control feeding

A

lateral hypothalamus (LH)

63
Q

Early experiments found that VMH lesions led to ______

A
  • hyperphagia
  • obesity
64
Q

LH lesions caused

A
  • aphagia
  • adipsia
65
Q

excessive eating

A

hyperphagia

66
Q

complete cessation of eating

A

aphagia

67
Q

cessation of drinking

A

adipsia

68
Q

Some further research observed that rats with VMH lesions gained weight because of

A

increased fat production and decreased fat
breakdown, leading to overeating to meet energy needs

69
Q

Some further research observed that rats with LH lesions produced

A

various
motor disturbances and a lack of
responsiveness to sensory input,
indicating that the LH is not solely responsible for hunger

70
Q

In Modern Research on the Role of Hypothalamic Nuclei in Hunger and Society, Certain neurons in the paraventricular nucleus of the hypothalamus and distinct neuronal populations in the arcuate nucleus have been identified as

A

nutrient sensors and regulators of metabolism

71
Q

critical hub in a neural network that communicates with receptors in the blood and gut, suggesting a complex interplay in the regulation of feeding behavior

A

arcuate nucleus

72
Q

They conducted a pioneering study where one of them swallowed a balloon connected to a tube, and the stomach contractions caused by hunger were recorded

A

Cannon and Washburn

73
Q

Experiments suggested that the gastrointestinal tract is a source of

A

satiety signal

74
Q

one of the first gut peptides discovered to reduce food intake when injected into hungry rats

A

Cholecystokinin (CCK)

75
Q

provide information to the brain about the quantity and nature of food in the gastrointestinal tract

A

gut peptides

76
Q

Research on gut peptides and hypothalamic circuits has highlighted the _____

A

gut’s role

77
Q

monoaminergic neurotransmitter, has been found to play a role in metabolism and eating behavior

A

Serotonin

78
Q

serotonin-induced satiety

A
  • resistance to highly palatable diets
  • a reduction in the amount of food consumed per meal
  • a shift in food preferences away from fatty foods
79
Q

a condition associated with excessive hunger and overeating

A

Prader-Willi Syndrome

80
Q

prader-willi syndrome is characterized by

A
  • weak muscles
  • small hands and feet
  • feeding problems in infancy behavioral issues like tantrums and compulsive behavior as well as skin
    picking.
81
Q

aim to prevent significant weight changes in adults

A

Set-point mechanisms

82
Q

Set-point theories suggest each person’s set point is

A

optimal for their health

83
Q

Caloric restriction can have positive effects on neurological conditions such as

A
  • reducing seizures
  • improving memory
84
Q

The body controls its fat levels largely by

A

changing energy efficiency

85
Q

As body fat decreases, energy usage becomes

A

more efficient, limiting further weight loss

86
Q

weight gain leads to

A

decreased energy efficiency

87
Q

is the mechanism behind energy efficiency adjustments based on
body fat levels.

A

Diet-induced thermogenesis

88
Q

proposes that body weight naturally settles around an equilibrium influenced by various factors

A

settling point model

89
Q

used to illustrate the settling-point mechanism

A

Leaky-barrel analogy

90
Q

Causes of overeating

A
  • evolutionary perspective
  • cultural practices and beliefs
  • parental influence
  • modern environment
91
Q

factors if why do some people gain weight from overeating while others do not?

A

1) differences in energy expenditure
2) differences in gut microbiome composition
3) genetic and epigenetic factors

92
Q

4 differences in energy expenditure

A
  • exercise
  • basal metabolic rate
  • diet-induced thermogenesis
  • non-exercise activity thermogenesis (NEAT)
93
Q

The gut microbiome outnumbers our own
bodily cells by

A

10 to 1

94
Q

4 factors of ineffective weight loss programs

A
  • typical weight loss programs
  • difficulty of permanent lifestyle change
  • efficiency of the body
  • compensatory eating
95
Q

a peptide hormone released from adipose tissue and encoded by the obese (ob) gene

A

leptin

96
Q

treatment of overeating and high body-fat levels

A
  • serotonergic agonists
  • gastric Bypass Surgery
97
Q

potential to reduce food consumption in both humans and animals, enhance short-term satiety signals associated with meal consumption and can reduce various overeating-related factors

A

serotonergic agonists

98
Q

examples of serotonergic agonists

A
  • fenfluramine and dexfenfluramine
  • lorcaserin
99
Q

a surgical treatment for those who are extremely overweight that involves short-circuiting the normal path of food through the digestive tract

A

gastric bypass surgery

100
Q

involves surgically positioning a hollow silicone band around the stomach to reduce the flow of food through it.

A

Adjustable Gastric Band Procedure

101
Q

characterized by a refusal to eat enough to maintain a healthy body weight

A

anorexia nervosa

102
Q

characterized by periods of not eating interrupted by bingeing followed by efforts to immediately eliminate the consumed calories from the body by purging

A

bulimia nervosa

Physio Psych (17 decks)

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