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PSY2003 SEMESTER 1 > PSY2003 SEMESTER 1 - WEEK 11 > Flashcards

PSY2003 SEMESTER 1 - WEEK 11 Flashcards

1
Q

what is role of oesophagus in human digestive system

A

transport food to stomach and set up alkaline condition so acid from stomach cannot have damage

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2
Q

what is role of liver/gall bladder in human digestive system

A

additional digestive enzymes added into small intestine

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3
Q

what is role of pancreas in human digestive system

A

produces insulin and glucagon to store/release energy

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4
Q

what is role of small intestine in human digestive system

A

absorb most nutrient from food

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5
Q

what is role of large intestine in human digestive system

A

remove water, pack waste

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6
Q

what is role of liver and kidneys in human digestive system

A

filter out toxin, for excretion

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7
Q

what is role of rectum/anus, bladder in human digestive system

A

stores, expel waste

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8
Q

what is role of insulin in digestion?

A

shift carb from blood to storage (glycogen and proteins)

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9
Q

what is role of glucagon in digestion?

A

shift fuel from storage to where is needed to fuel body, converts glycogen and protein to carb, frees fat stores to use as fuel when glucose stores are low

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10
Q

name 4 outcomes/products from digestion

A

lipids/fats
amino acids
glucose
minerals

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11
Q

where are lipids stored, and what are they

A

stored as fats, largest and most efficient energy store

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12
Q

where is glucose stored

A

muscles and liver, as glycogen, fast release

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13
Q

how does fat metabolism maintain our body weights

A

if over/below then changes to push up/down, body tries to stay in particular zone, but isnt always particularly successful = due to toxic environment

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14
Q

summarise what a toxic environment is

A

very easy to eat or drink large amounts of high calorie food in modern times

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15
Q

what part of brain is sensitive to glucose shortages?

A

hypothalamic regulatory nuclei

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16
Q

what part of body is sensitive to glucose/lipid shortage

A

liver

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17
Q

what is released via stomach if need food

A

ghrelin

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18
Q

how does set point theory work?

A

homeostasis uses negative feedback to maintain level
hunger due to low levels of fatty acids/glucose
craving via automatic behavioural states

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19
Q

outline glucostatic theory - past theory

A

eating regulated by a system designed to maintain blood glucose set point

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20
Q

outline lipostatic theory - past theory

A

deviation from set point of body fat produces compensatory eating adjustment

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21
Q

what are limitations of set-point theories?

A

inconsisency with evolutionary pressures (food supply unpredictabilities)
prediction not confirmed regarding reduction needed in blood glucose for reliably inducing eating hardly occur narturally
fail recognises major other factors (taste, learning, social influence)

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22
Q

what is positive-incentive perspective

A

drawn to eat from anticipated pleasure eating, shaped by evolutionary pressure (take advn when food present, eat)
degree hunger is felt depend on interaction of flavour, learnt info on food, last time eaten, quantity of foods eaten, others, BGL

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23
Q

name 3 phase in metabolism

A

cephalic, absorptive, fasting

24
Q

what does cephalic phase of metabolism include

A

preparatory phase, initiated by sight, smell, expectation of food

25
Q

what does absorptive phase of metabolism include

A

nutrients from meal meets our immediate energy requirements

26
Q

what are levels of insulin and glucagon in cephalic and absorptive phase of metabolism

A

high insulin, low glucagon

27
Q

what does fasting phase of metabolism include

A

energy withdrawal from stores to meet body immediate need. high glucagon, low insulin

28
Q

name a few short term satiety signal

A
  1. adequate glucose, lipid acid level detected in brain and liver
  2. stomach distension
  3. buccal activity - chewing
  4. high levels of sensory stimulation (tastes and smell)
29
Q

name some appetite suppressant chemical

A

caffeine, amphetamines
diet produces usually ofset glucose/lipid acid level with others = v. limited, temporary sucesses

30
Q

what 3 hormones control satiety processes

A

ghrelin, neuropeptide Y, serotonin

31
Q

outline what is released as part of long-term feedback mechanism for satiety, and what this induces

A

fat tissue secrete leptin= increase metabolism, decrease food intake via desensitise brain to hunger signal, inhibiting effect of other hormones driving eating (particularly neuropeptide Y)

32
Q

outline satiety cascade

A

food processed in sensory, cognitive, post-ingestive, post-absorptive stages

33
Q

what does CCK do (hunger and satiety peptides)

A

induce illness, nausea, reducing appetite and eating

34
Q

name hunger peptides

A

Y, galanin, ghrelin

35
Q

how does serotonin induce satiety

A

reduces food eaten and put people off food, shifting food preference away from fatty food

36
Q

outline appetiser effect

A

small amount of food eaten before meal increases hunger, as elicits cephalic phase

37
Q

outline sensory-specific satiety

A

relatively brief effect influencing selection of foods with single meal
enduring effect influencing to encourage varied diets

38
Q

outline Minnesota starvation experiment

A

join army or take part in starvation experiment
study effect of starvation = cognitive, socially, emotional effects of starvation and weight-gain

39
Q

name some diseases caused by the nutritional deficit in poor-eating

A

scurvy, rickets, Korsakoff’s syndrome (memory problems)

40
Q

name some non-physical negative impact of starvation

A

concentration, cognitive, social, physical/mental development, emotional instability/trptophan cycle

41
Q

name social functioning issues, from obesity

A

bullying, school absence, stigma, self-esteem

42
Q

name health problems from obesity

A

type 2 diabetes, hypertension, mood disorders, cancer risk, heart disease

43
Q

name some factors taking us away from homeostasis

A

genetics, learnt taste preferences and aversions, social learning, environmental, agriculture, food industry

44
Q

outline genetics role in toxic environment

A

genetically predisposed to high energy food (sweet, fatty and salty) because traditn more likely to contain nutrients
less likely to enjoy bitter foods = associated with toxicity

45
Q

what can learned taste preferences and aversions be influenced by (3 ideas)

A
  1. culture (common or rare)
  2. upbringing (approach more of those experienced early in dev)
  3. satiety to specific foods (maintaining a balanced diet)
46
Q

outline role of social learning in toxic environment

A

eat by what seeing going on around us
imitation how/what other eats (type, specific, speed, and amount)
powerful cultural impact= eat what see as normal/customary

47
Q

name environmental factors that cause toxic environment

A
  1. lighting
  2. temperature
  3. portion size/ what is suggested to be normal
  4. smell
  5. location, or food proximity
48
Q

outline mathusian hypothesis

A

when food industry ensure not starved, due to increased population
belief that eventually population will decline, due to a lack of resource

49
Q

outline how food industry is toxic

A

selling processed food cheaply in large quantity, ensuring profit margin, fatty and sugary foods, premium prices on more healthy food

49
Q

outline high-fructose-corn syrup (HFCS)

A

supplied cheaply so meant sugar was in everything, with side effects (fatty liver, decreased insulin sensitivity, gout precursors)

49
Q

define toxic environment

A

describes way in which human evolution and environment that we are now in completely at odds

49
Q

how have we evolved for toxic environment

A

to grab food when available, with high-energy food only seasonally available
high fat, salt, sugar food often preferred
baby expresses preference for it
and genetics cause a predisposition to eat as much as can

49
Q

describe impact of culture on toxic environment

A

food scarce = obesity valued as a status symbol
food plentiful = obesity is stigmatised sign of weakness

50
Q
A
50
Q
A

PSY2003 SEMESTER 1 (8 decks)

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