PSY3352 Exam Notes - Appetite Psychology

All sources of energy can be converted into fat energy.

Food energy is measured in kilojoules (kJ), which can be calculated by multiplying Calories by 4.184.

One kilocalorie (kcal) is the amount of heat required to raise the temperature of one liter of water by one degree Celsius.

Protein and carbohydrates yield approximately 4 kcal/gram, while fats yield 9 kcal/gram, and alcohol yields 7 kcal/gram.

Basal metabolic rate (BMR) accounts for 70-80% of the body's energy needs for cellular processes, breathing, blood circulation, muscles, and immune function.

A instrument used to measure the heat produced when food is burned.

The amount of energy (calories) required by the body for various activities.

Basal Metabolic Rate: The minimum energy expenditure required to maintain bodily functions at rest.

The intensity and duration of physical activity influencing energy expenditure.

Caloric expenditure during light activity like shopping.

Caloric expenditure during moderate activity like walking.

Caloric expenditure during vigorous activity like running.

Variables like pregnancy, lactation, muscle/fat fitness, illness, and age impact the amount of energy required.

Energy needs vary based on factors including pregnancy and lactation, for women.

Skin helps identify and remove harmful chemicals.

Skin receptors are more concentrated in areas like the mouth, eyes, and genitals.

Free nerve endings detect temperature, damage, and chemical stimuli in the skin.

Smell receptors are located behind the bridge of the nose.

Animals that eat plants.

Nutrients absorbed from the small intestine.

Animals that eat other animals.

Blood vessel carrying absorbed nutrients to the liver.

Animals that chew on plants.

Organ responsible for water absorption and vitamin production.

Animals that suck liquid from plants.

First part of the large intestine, receives digested material.

Part of large intestine where remaining water and vitamins are absorbed.

Insects that burrow into plants.

Marine animals feeding on dead plant material.

Temporary storage area for waste.

An omnivore eats both plants and animals.

Animals that feed on dead organic matter.

Omnivores are adaptable and successful in many habitats because they can survive on a variety of foods.

Passageway for elimination of waste products.

Maintaining appropriate water levels in the body.

Omnivores face a challenge of having to decide what is safe to eat from the many foods available.

Water is the medium for chemical reactions in the body.

Omnivores developed advanced brains and sensory systems to identify good and bad foods.

Different compartments where water is vital for bodily function

Omnivores can adjust their diets based on what foods are available or scarce.

Water critical for metabolic processes

Water is vital for temperature control