PSY2003 W11 Hunger, Eating and Health (L) Flashcards

Question

Why do we stop eating?

Answer 1

The body generates a range of short-term satiety signals: Adequate glucose and lipid acid levels: detected in the brain and liver. Stomach distension Buccal activity: lots of chewing High levels of sensory stimulation: big on taste and smell Appetite suppressant chemicals: e.g., caffeine, amphetamines Most diet products try to offset the first with the others (with very limited and very temporary success)

Answer 2

Previous research/theory suggest that there was a centre in the brain for satiety (hypothalamus), more recent studies suggest no centre. Instead, it looks as if the process is more hormonally controlled: e.g., ghrelin, neuropeptide Y, serotonin. A long-term feedback mechanism to attend to. Fat tissues secrete a hormone – leptin

Answer 3

Increases body metabolic rate Decreases food intake in two ways: desensitizes the brain to hunger signals and inhibits the effect of other hormones that drive eating, particularly Neuropeptide Y

Answer 4

Food > sensory > cognitive > post-ingestive > post absorptive

Answer 5

Homeostasis is how the body ensures that we meet our needs: when we are hungry, we eat, when we are sated, we stop eating. Everyone’s eating should be pretty balanced: no overeating, undereating, or inappropriate weight. Unfortunately, a little too simple… Hunger =/= Satiety

Answer 6

Homeostasis is a baseline for explaining eating behaviours. There are multiple factors that we need to understand. It mattters becuase of the health implications of normative poor eating

Answer 7

Horrible winter with no supplies Victims of hunger winter studied

Answer 8

Join the army or take part in a starvation experiment (concerns around coercion). Studied the effects of starvation on 35 men. Cognitive, socially, emotional effects of starvation and weight gain

Answer 9

Nutritional deficits e.g., scurvy; rickets; Korsakoff’s syndrome. Starvation effects can be immediate, long-term or both: concentration/cognitive, social, physical and mental development, emotional instability (tryptophan cycle) and all physical systems. Starvation effects can cross generations e.g., obesity in the children of starved mothers.

Answer 10

Obesity affects multiple systems, including social functioning. Strong link to premature mortality. Also related to specific problems in children: -experiences of bullying -school absence -stigma -self-esteem

Answer 11

Genetics Learning Social learning Social pressures Food industry The ‘toxic environment’

Answer 12

Genetic factors make us more likely to eat particular foods. We can learn other tastes, but it takes longer: commonly referred to as ‘grown-up’ tastes (olives, acid foods, etc.). We are predisposed to high-energy, high-taste foods in the following categories, as they are more likely to contain nutrients * sweet * Fatty * Salty We are less likely to enjoy bitter foods, as they are more likely to be associated with toxicity

Answer 13

Culture: foods can be common in one culture but rare in another Upbringing: foods experienced early tend to be more readily approached Satiety to specific foods e.g., “I don’t want curry again. We just had it last night.” helps to keep our diet varied

Answer 14

Social/observational learning means that we eat in a number of ways that are influenced by what we see going on around us. Imitation of what and how others eat: * types of food * specific foods * speed of eating * amount eaten This can be a very powerful cultural influence: people tend to eat what they see as normal/local/customary

Answer 15

Lighting: we eat more in dim lighting Temperature: we eat more when cold, less when hot Portion sizes: what is portrayed as ‘normal’? Smells: of the food, and of the environment itself Location/proximity of foods

Answer 16

The food industry goes through stages in its level of positive/toxic influence. Ensuring that we were not starved due to increasing population. ( the Malthusian hypothesis). Selling processed food that is relatively cheap: in large quantities, to ensure profit margins and fatty and sugary foods Premium prices on more ‘healthy’ foods, often out of season, which is a ‘no-no’ in marketing terms

Answer 17

High fructose corn syrup (HFCS) became a huge product in the US in the 1970’s. Farmers subsidised to grow corn, but the government needed to do something with all that corn. Created a market for high fructose corn syrup. Supplied cheap for use in products (sugar in everything). Related to obesity levels. HFCS has some unwanted side effects: fatty liver, decreased insulin sensitivity, gout precursors

Answer 18

Aim to draw attention to only meal options at McDonalds (& other fast food outlets) at the time were high calorie foods. Regular, Medium, Large & “Supersize” Options (advertising push by McDonalds). If staff offered it, he had to take the ‘Super Size’ option. In 30 days, he gained 11kg, had scary cholesterol, mood swings, liver problems. The liver effects were most surprising. Significant negative publicity. Supersize option was withdrawn and salads, wraps and fruit introduced Although, it drew a spotlight to marketing large portions and introducing greater within-restaurant choice. It was subsequently revealed Spurlock had a significant alcohol problem which may have also contributed to the liver function issues documented in the film.