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KIN 334 > Metabolic and Endocrine Mechanisms of Food Intake Regulation > Flashcards

Metabolic and Endocrine Mechanisms of Food Intake Regulation Flashcards

1
Q

catabolism:

A

process that breaks down food molecules using oxygen, releasing stored energy

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2
Q

anabolism:

A

process that builds food molecules into complex chemical compounds

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3
Q

thermogenesis:

A

energy out

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4
Q

basal metabolic rate:

A

rate of metabolism when a person is lying down, is awake, is not digesting food, and the environment is comfortably warm

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5
Q

Total metabolic rate:

A

total amount of energy, expressed in calories, used by the body per day

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6
Q

Factors that effect BMR:

A
  • size (SA)
  • sex
  • body comp
  • age
  • amount of thyroid hormone
  • miscellaneous
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7
Q

Factors that effect TMR:

A
  • BMR
  • exercise and all kinds of muscular activity
  • food intake (TEF)
  • environmental temperature
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8
Q

thermic effect of food:

A

acceleration of GI tract functioning in response to food presence (releases heat)

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9
Q

physical activity:

A

voluntary movement of skeletal muscles

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10
Q

adaptive thermogenesis:

A
  • adaptation to dramatically changing circumstances
  • extra work done by body
  • amount expected is extremely variable
  • not included in energy requirement calculations
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11
Q

What 3 components make up thermogenesis and by how much?

A
  • RMR (~60%)
  • thermic effect of exercise and spontaneous activity (~30%)
  • TEF metabolism (~10%)
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12
Q

food intake:

A

energy in

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13
Q

Sustaining satiation and satiety:

A
  • protein has highest satiety
  • fat can also increase satiety
  • fibre has high satiation
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14
Q

hunger:

A

physiological response to nerve signals and chemical messengers (hypothalamus-induced)

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15
Q

satiation:

A

causes you to stop eating during a meal

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16
Q

satiety:

A

stops you from eating after a meal

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17
Q

satiating:

A

the power to stop you from eating

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18
Q

BMI:

A
  • body mass index
  • relative weight for height
  • health related classifications
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19
Q

BMI =

A

weight (kg)/height (m)^2

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20
Q

Healthy BMI:

A

18.5 to 24.9 in adults

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21
Q

BMI is not a measure of ____ _____.

A

body composition

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22
Q

Types of body fat:

A
  • visceral fat (central obesity)

- subcutaneous fat

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23
Q

waist circumference:

A
  • indicator of fat distribution and central obesity

- waist to hip ratio

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24
Q

Indicator of obesity: waist circumference:

A
  • women: greater than 35 inches

- men: greater than 40 inches

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25
Q

Disruption or imbalance of metabolism:

A
  • inborn errors of metabolism

- metabolic complications from other conditions

26
Q

inborn errors of metabolism:

A

genetic conditions involving deficient or abnormal metabolic enzymes

27
Q

Metabolic complications from other conditions include…

A
  • hormonal imbalances

- eating disorders

28
Q

Eating disorders:

A
  • anorexia nervosa
  • bulimia/bulmarexia
  • protein-calorie malnutrition
29
Q

Obesity:

A

abnormally high proportion of fat in the body

30
Q

Metabolic functions of the liver:

A
  • processes blood immediately after it leaves the GI tract
  • removes toxins from the blood
  • helps to maintain normal blood glucose levels
  • site of protein and fat metabolism
31
Q

Fat metabolism:

A
  • primarily an energy good
  • converted to glucose by catabolism
  • excess fat anabolized to form adipose tissue
32
Q

Protein metabolism:

A
  • catabolized for energy after depletion of carbohydrate and fat stores
  • amino acids broken apart and converted to glucose via gluconeogenesis
33
Q

Hormone secretion is controlled by _____ ____.

A

homeostatic feedback

34
Q

Negative feedback:

A

mechanisms that reverse the direction of a change in a physiological system

35
Q

Positive feedback:

A
  • uncommon

- mechanisms that amplify physiological changes

36
Q

2 types of pancreatic islets:

A
  • glucagon

- insulin

37
Q

Glucagon is secreted by ____ cells.

A

alpha

38
Q

Insulin is secreted by ____ cells.

A

beta

39
Q

Glucagon function:

A

increases blood glucose levels by accelerating liver glycogenolysis

40
Q

Insulin function:

A
  • regulates availability of all key metabolic fuels

- decreases blood glucose levels by accelerating the movement of glucose out of the blood into cells

41
Q

2 obesity related hormones:

A
  • ghrelin

- leptin

42
Q

Ghrelin is secreted by ….

A

the gut

43
Q

Leptin is secreted by….

A

adipose tissue

44
Q

Ghrelin function:

A
  • increases appetite
  • decreases EE
  • promotes positive energy balance
  • inverse correlation with body weight
  • roles in the body beyond energy regulation
45
Q

Leptin function:

A
  • acts as a hormone in hypothalamus
  • suppresses appetite
  • increases EE
  • promotes negative energy balance
46
Q

Genetics and epigenetics of leptin:

A
  • genetic deficiency of leptin or genetic mutation (rare)
  • leptin resistance (fructose consumption)
  • letpin injections
47
Q

The unsustainable diet vicious cycle:

A
  1. decision to lose weight
  2. make drastic diet and exercise changes for quick results
  3. short-term progress starts to slow down
  4. dig deeper and make more unsustainable changes
  5. hit a wall, progress stops and motivation withers away
  6. fall off wagon, quit dieting and pack weight back on over time
48
Q

Rudolf Clausius found that….

A
  • energy can neither be created nor destroyed

- first law of thermodynamics

49
Q

First law of thermodynamics =

A

caloric intake - EE = change in the total energy in the body

50
Q

CALERIE study:

A

long term effects of reducing energy intake

51
Q

Hormonal adaptations to long term caloric restriction in humans:

A
  • reduces insulin
  • reduces leptin
  • increases cortisol
  • reduces adiponectin
52
Q

Studies….

A

.

53
Q

Glycemic index:

A

how much blood glucose levels are raised by food

54
Q

Glycemic load:

A

how much of the food will raise blood glucose levels in the body

55
Q

Diogenes study:

A

effects of glycemic load on body weight

56
Q

Framingham State Food study:

A

effects of macronutrient composition on EE

57
Q

Aim of Framingham State Food study:

A

to evaluate the effect of 2 diets varying in carb to fat ratio on EE during weight loss maintenance over 5 months in a feeding study

58
Q

Short term feeding studies:

A
  • digenes study (6 months)

- Framingham State Food study (5 months)

59
Q

Long term feeding studies:

A
  • POUNDS LOST study (24 months)
  • DIRECT study (24 months)
  • DIETFITS study (12 months)
60
Q

Sequencing type of foods:

A
  • eat non-ultraprocessed footds
  • eat lower in calorie density FIRST (eg. start meals with soup and/or salad)
  • eat earlier in the day
61
Q

Don’t drink your calories:

A
  • liquid calories have little satiety

- eat your fruits and veggies, don’t drink them

KIN 334 (14 decks)

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