Psychology of Eating and Drinking

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Questions and Answers

What percentage of individuals in the West are alcohol dependent?

20%

15% (correct)

10%

Which eating disorder is noted as the most lethal among psychiatric conditions?

Pica

Bulimia nervosa

Binge eating disorder

Anorexia nervosa (correct)

What factor is contributing to the rising prevalence of eating disorders?

Greater societal acceptance of obesity

Reduced access to food

Biological and psychological influences (correct)

Increased physical activity

Which of the following best describes withdrawal symptoms observed in mice related to sugar consumption?

Mice demonstrate signs of addiction similar to cocaine. Signup and view all the answers

What societal factor may discourage the consumption of certain foods like insects?

Cultural perceptions and taboos Signup and view all the answers

In terms of hunger regulation, what influences how we perceive food and drink?

Physiological signals of hunger and satiety Signup and view all the answers

What major economic factor impacts eating and drinking behaviors?

Availability of resources Signup and view all the answers

What is a significant contributor to obesity as mentioned in the discussion of eating disorders?

Binge eating disorder Signup and view all the answers

What is one strategy that omnivores use to avoid harmful foods?

Avoiding foods that appear rotten Signup and view all the answers

What type of flavor do omnivores typically prefer due to its energy signal?

Sweet and/or fatty Signup and view all the answers

What is a common behaviour exhibited by omnivores when introduced to new foods?

Caution known as neophobia Signup and view all the answers

Which process is crucial for omnivores when selecting food from a wide variety of options?

The sensory apparatus of the central nervous system Signup and view all the answers

What emotional response have humans evolved regarding potentially unsafe foods?

Disgust Signup and view all the answers

What do omnivores aim to maximize when foraging for food?

Energy intake Signup and view all the answers

Which of the following is NOT a characteristic of omnivores' eating behavior?

Consuming only herbivorous diets Signup and view all the answers

Which factor is NOT likely to influence an omnivore's food choices?

The reputation of the food source Signup and view all the answers

What is the primary goal for all animals concerning food?

To obtain energy for living and reproducing Signup and view all the answers

What significant issue related to food is highlighted in the lecture?

Many people globally still face food scarcity. Signup and view all the answers

What aspect of feeding strategies will be examined in the lecture?

The diversity of adaptive radiation in feeding strategies Signup and view all the answers

How many children are reported to die from lack of food during the hour of the lecture?

350 Signup and view all the answers

What does the discussion of feeding strategies ultimately aim to explore?

The evolution of human eating behaviors Signup and view all the answers

What percentage of energy from food consumption is primarily used to maintain the basal metabolic rate (BMR)?

70-80% Signup and view all the answers

What is the basal metabolic rate (BMR) energy requirement for a woman per kilogram of body weight per hour?

0.9 Kcal Signup and view all the answers

How many Kcal would a 70 kg man need in 24 hours to maintain his BMR?

1680 Kcal Signup and view all the answers

Which activity expends the most energy for a 70 kg person over one hour?

Running Signup and view all the answers

How is the caloric intake that you need typically estimated using BMR?

By calculating BMR and estimating activity level Signup and view all the answers

How many Kcal would Mr Average, an 85 kg man, need per day assuming light activity levels?

3270 Kcal Signup and view all the answers

What is the caloric intake of Nazi concentration camp inmates during their imprisonment?

700 Kcal/day Signup and view all the answers

Which of the following is NOT a monosaccharide?

Sucrose Signup and view all the answers

Which type of carbohydrate is high fructose corn syrup classified as?

Simple Signup and view all the answers

What is the energy expenditure of a person shopping for one hour assuming they weigh 70 kg?

190 Kcal Signup and view all the answers

What is the primary purpose of food in the human body?

To provide energy through chemical conversion Signup and view all the answers

Which of the following food constituents is not a key energy provider?

Vitamins Signup and view all the answers

In the course structure, which topic is explored last?

Obesity and related topics Signup and view all the answers

What percentage of the assessment is based on the personal research project?

50% Signup and view all the answers

Which type of energy is NOT generated from the chemical energy of food?

Gravitational energy Signup and view all the answers

What is the format of lectures and videos in the course?

Online via Echo360 Signup and view all the answers

What will NOT be part of the end-of-semester exam?

Special class materials Signup and view all the answers

Which of the following is a topic NOT included in the course's scope?

Nutritional supplements Signup and view all the answers

Which component of food is primarily responsible for maintaining optimal body temperature?

Heat generated from energy metabolism Signup and view all the answers

What format will the tutorials be conducted in?

Online via Zoom Signup and view all the answers

What is a key reason for the increasing rates of obesity in modern society?

Fast food and sedentary lifestyles Signup and view all the answers

What must students prepare for before their first tutorial?

Course handbook material Signup and view all the answers

Which element is NOT mentioned as part of energy metabolism?

Digestive enzymes Signup and view all the answers

What role does water play in eating and drinking strategies?

Maintaining homeostasis and hydration Signup and view all the answers

Which part of the digestive system is primarily responsible for the mechanical grinding of food?

Stomach Signup and view all the answers

Where does the majority of chemical absorption occur in the human digestive system?

Small intestine Signup and view all the answers

What is the primary function of bile in the digestive process?

Emulsifies fats Signup and view all the answers

What process occurs in the large intestine that contributes to vitamin absorption?

Fermentation by bacteria Signup and view all the answers

How much water does the average person lose daily through urine?

1000ml Signup and view all the answers

Which statement is correct regarding the stomach's role in digestion?

It forms chyme by mixing food with gastric juices. Signup and view all the answers

What part of the digestive system acts as a temporary storage for waste?

Rectum Signup and view all the answers

Which accessory organ releases bile into the small intestine?

Liver Signup and view all the answers

Which of the following is a primary need for maintaining water balance in the body?

Chemical reaction medium Signup and view all the answers

What is the primary role of the pancreatic juice in digestion?

Breaks down proteins and carbohydrates Signup and view all the answers

Which component of the human body is considered the main contributor to water loss?

Urine Signup and view all the answers

What physiological need is second only to oxygen for the human body?

Water Signup and view all the answers

Which of the following statements about the small intestine is true?

It is responsible for 90% of chemical absorption. Signup and view all the answers

Study Notes

Introduction

The course is about the psychology of eating and drinking.
Instructor is Dick Stevenson ([email protected]).
Tutorials start next week.
Students should attend the same tutorial each week, if possible.
Obtain the course handbook from iLearn.
The handbook includes the course timetable and essential info.

Why Study Feeding and Drinking?

Essential for survival.
Key elements of behavior are shaped by evolution.
Ingestion has shaped color vision, food preferences, weight gain tendencies, and bipedal movement, gut and tooth design, and facial structures.
Understanding this behavior is vital for several reasons, including malnutrition, undernutrition in developing countries, and obesity in developed countries.

Why Study Feeding and Drinking? (Continued)

1.2 billion people globally are undernourished.
1.2 billion people in developed countries are overweight or obese.
These health disparities are due to a variety of biological, psychological, social, and economic factors.
15% of adults in the West are dependent on alcohol.

Why Study Feeding and Drinking? (Continued 2)

Alcohol-related deaths exceed 100,000 annually in the U.S.
Factors causing addiction to processed foods need investigation.
The effects of withdrawal from sugar in mice.
Eating disorders, especially anorexia, are the most lethal psychiatric conditions and affect ~1-2% of college-age women in the West.

Answers?

Critical questions to consider regarding eating and drinking.
Why do we choose to eat some things versus others?
How do we perceive food and drink?
What societal factors influence ingestion?
What economic factors govern eating and drinking patterns?

Course Structure

The course will examine the fundamentals of ingestion.
Topics include energy metabolism, food types, the digestive system, water balance, and eating/drinking strategies across species.

Then...

Future topics cover the perception of food and drink, thirst, food-related drugs, food preferences, food taboos, the psychobiology of food intake, the food system (farm to table), and issues related to obesity, starvation, eating disorders, body image, and dieting.

Things You Need To Know

Lectures are online via Echo360.
Videos/films are supplemental and not part of the exam.
A review/question session is scheduled for the last week's tutorials.
All tutorial sessions take place online via zoom.
The course handbook contains vital info.

Things You Need To Know (Assessment)

The course has a 50% multiple-choice end-of-semester exam.
The exam covers lecture material and Logue's course textbook.
The remaining 50% is a research project, whose details are explained in the handbook.

Energy Metabolism

Food's fundamental purpose is to provide energy.
The body converts this chemical energy into mechanical and electrical energy (used by muscles and nerves, respectively), heat, and other forms.
Key constituents for energy are carbohydrates, fats and proteins.

Main Metabolic Pathways

Principal methods for generating energy (in red) are glycolysis, aerobic Krebs' cycle, and anaerobic lactic acid cycle.
Principal methods for energy storage (in green) are shown.

Measuring the Energy in Food

The measurement used is the kcal (kilocalorie).
One kcal is the energy needed to raise 1 liter of water by 1 degree.

What Are the Body's Energy Needs?

Basal metabolic rate (BMR) is the energy expended at rest.
BMR comprises about 70–80% of your daily total energy expenditure.
BMR includes bodily functions such as: cellular physiology (ions pumps), breathing, blood circulation, and protein synthesis.
Daily caloric needs vary by gender, weight, activity levels, pregnancy, muscle mass and other factors

Calculating Energy Needs

BMR is a base calculation on which additional requirements for daily activities are built up.
There are many ranges of activity from sedentary to high activity.
Daily dietary requirements vary widely depending on a person’s physical activity, gender, age and other variables.

Consequences

Dieting is a widespread method of weight-loss that may be hazardous to health.
In some historical cases, deliberate starvation led to extreme health risks amongst a populace.

Carbohydrates-Types and Function

Simple forms include monosaccharides (e.g., glucose, fructose) and disaccharides (e.g., sucrose, lactose).
Complex forms include polysaccharides (e.g., starch, cellulose).
Function primarily provides energy.

Fats-Types and Function

Fats are also known as triglycerides.
Different fatty acid tails on the glycerol molecule result in saturated, monounsaturated, polyunsaturated (omega 6/3) fats and trans-fat.
Function include structural (nerves), hormone synthesis, and storage of energy.

Protein-Types and Function

Proteins are made up of amino acids.
Some amino acids are essential (not produced by the body) and must be obtained by consumption.
Functions are tissue maintenance, enzyme/hormone synthesis, and fluid balance.

Micronutrients-Vitamins

These are essential nutrients but needed in small amounts.
There are fat-soluble (e.g., A, D, E, K) and water-soluble vitamins (e.g., C, B vitamins).
Essential for many metabolic pathways.

Micronutrients-minerals

Minerals are essential, but needed in small amounts for normal body function.
Examples include calcium, sodium, potassium, iron, iodine, magnesium, and other micronutrients.

Human Digestive System

Digesting food is the function of the digestive system.
Major organs include the stomach, intestines, and accessory organs (liver, pancreas, gallbladder).
Food undergoes mechanical and chemical breakdown by enzymes.

Human Digestive System-Anatomy

The digestive system consists of the mouth, pharynx, esophagus, stomach, small intestine, large intestine and accessory organs such as the pancreas, gallbladder and liver.

Small Intestine (SI)

Most chemical absorption happens in the small intestine.
The small intestine has a large surface area for absorption.

Large Intestine

The large intestine absorbs water, forms feces, and houses gut bacteria that form vitamins.

Water Balance

Water is essential for all bodily functions.
The body loses water through breathing, sweating, and urination.
Water balance is an integral part of energy release and regulation of temperature.

Conclusion

The lecture covered topics related to ingestion.
Future lectures will focus on issues related to digestion.

Feeding Strategies in Animals

Appetites are the psychology of eating and drinking in animals
Introduction to diverse strategies used by animals in acquiring food.

Adaptive Radiation

The process where living things change and diversify, with an example of a clam being a great subject.
Feeding strategies are influenced by the necessity to find food, in different environments

The Need for Food

Animals need food, for energy, and reproduction.
Food scarcity is a serious problem even in more developed countries today.
Many people still face starvation worldwide (a serious problem even in our time).

What Constraints Feeding Strategies?

The animal's size, genetic predisposition, and environment all play a role in a species' feeding strategy.
Animals have developed specific strategies to acquire food, in a variety of habitats.

Classifying Feeding Strategies in Animals

Common feeding strategies are herbivory, carnivory, parasitism, and omnivory, each with specific characteristics and adaptations.

Feeding in Herbivores

Characteristics of herbivores include constant eating, long digestive tracts, appropriate teeth, a symbiotic relationship with bacteria, and methods for avoidance of predation.
Grazing is one method of consuming vegetation
Other herbivores feed on fruit, seeds and leaves.

Herbivore Guts for Grazing

Herbivores have specialized guts for processing plant material.
Symbiotic digestion is common.

Flowers, Fruits, and Seeds

Many animals specialize in eating flowers, fruits, and seeds.
Behavioral adaptations for consuming these food types include complex cognitive mechanisms, such as seasonal location remembering , to enhance nutrient acquisition.

Hummingbirds

Hummingbirds are an example of food specialists.
They have specific anatomical and physiological adaptations for consuming nectar.

Other Herbivores

Some examples of different types of herbivorous feeding strategies discussed
Includes plant chewers and suckers, plant burrowers, deposit and suspension feeders, and faeces/rotten vegetation feeders.

Dung Beetles

Dung beetles are an example of specialized feeders
They feed on the components of dung from herbivores

Herbivores - Conclusion

Herbivores have considerable focus on intake control and food choice.
Few plant species are eaten, although not tiring of this repetitive food intake.

Feeding in Carnivores

Carnivores primarily eat animals, with considerable focus on hunting and eating-to-capacity when prey is abundant.

Carnivore Guts

Animals with high meat intake have different digestive strategies, with shorter guts than herbivores.

Types of Predators

Omnivores hunt a wide range of prey, in various ways.
Predators like sea-lions and leopard-seals have hunting patterns to catch penguins and other prey.

Filter Feeders

Filter feeders are an unusual adaptation
Whales are an example

Stalking-Leopard Seals

Leopard seals are well adapted to ambush and hunting penguins or similar prey.

Stealth Feeding-Vampire Bats

Vampire bats are adapted to finding and consuming prey in stealth.

Carrion-The Vulture

Vultures scavenge on dead animals (carcass)

Carnivores - Conclusions

Carnivores eat few meals, in contrast to herbivores.
Carnivores have hunger and satiety, but generally their eating habits are different to humans

Feeding in Parasites

Parasites need their host for optimal survival, and development and transmission.
Tapeworms are parasites notable for their sophisticated lifecycle.
Examples like humans and tapeworms illustrate parasitism

Omnivores

An omnivorous diet is based on both animal and vegetable foods.
Omnivores such as cockroaches, rats and humans are flexible and have widely different eating practices.

Advantages

Omnivores have flexible diets, which allow them to adapt quickly to environmental changes, scarce resources and changing abundance.

Disadvantages

Omnivores face difficulties in determining if consumed food is safe.
Food supplies including insects, plants, and sea food may expose omnivores to toxins and toxic food.

Consequences

A lack of behavioral flexibility to ascertain or discern safe food options may cause poor health.
This is true of all strategies for acquiring food in widely diverse environments.

Conclusions

The lecture presented many strategies animals have for obtaining and processing food.
Considerations include sensory input and behaviors.

Studying That Suits You

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Description

This course explores the psychology behind feeding and drinking behaviors, focusing on evolution, health disparities, and essential nutritional needs. Students will understand the impact of these behaviors on various health issues, including malnutrition and obesity. Engaging with this subject is crucial for addressing global health challenges.