PSYU3352 Exam Notes PDF

lOMoARcPSD|13045803 PSYU3352 Exam Notes Appetite: The Psychology of Eating and Drinking (Macquarie University) Scan to open on Studocu Studocu is not sponsored or endorsed by any college or university Down...

lOMoARcPSD|13045803 PSYU3352 Exam Notes Appetite: The Psychology of Eating and Drinking (Macquarie University) Scan to open on Studocu Studocu is not sponsored or endorsed by any college or university Downloaded by Sally Reiter ([email protected])  lOMoARcPSD|13045803 PSYU3352 60 MCQ 90 Minutes Downloaded by Sally Reiter ([email protected])  lOMoARcPSD|13045803 Week 1: Introduction Why study feeding & drinking? ↳ beh , Eating drinking + essential = human physiology anatomy is evolutionarily related to ingestion + ↳ Colour vision (ripe fruit) junk , food (hardwired for sugar + fat) disposition for weight gain , (saving fat to survive famine) bipedalism , (running - predator detection + hunting) , gut , teeth , face design (chewing 4) Developing world : 1 IB malnourished.. West : 1 2B. overweight/ obese ( + 15 % alcohol dependent) ↳ Malnourishment = - 1Q , $$ , 4 poverty , ↑ mortality · Obesity = & lifespan , & chronic diseases , costs 4) Eating disorders affect 12 % of college-aged women in West Metabolism Energy 4) Food provides chemical which the body converts to : energy 4) Mechanical (muscles) electrical heat energy , energy (nerves) , (body temp) , chemical energy (fat ; proteins) = ) key food constituents that provide energy : carbs , proteins , fats. Main Metabolic Pathways 1 3 principal methods of. generating energy - > metabolic pathways a) glycolysis : , b) Krebs cycle Jaerobic) , 2) lactic acid cycle (anaerobic) - fitness depends on capacity to get oxygen to muscle (vO2 max). 2 2 principal methods of energy storage. 3 All sources can be converted to fat energy Measuring the 'energy in food ↳ kj (S1 unity = Kal x &. 184 4) I kcal is needed to raise IL of water by Edegree centigrade (measured using bomb calorimetre) 7) Protein + Carbs yield PKcal/g , fats 9kcallg (alcohol TKcal/g) Body's Energy Needs ↳ 70-80 % ) energy goes toward maintaining BMR (for cellular physiology (purps) breathing , + blood flow , tone , Muscle protein synthesis (eg. immune system). 2) Dependent on lactation , pregnancy, muscle/fat , fitness , illness , age ↳ Women : O DownloadedMen 9lcal/kg/ hour of body by Sally Reiterhow Ikeal/kg/ ([email protected]) weight..  lOMoARcPSD|13045803 Calculating Energy Needs ↳ Eg Shopping (190lcal/hr) walking (300/hr) running (750/hr) , , ↳ ) Very light activity (BMRX1 3) light · (mx16 , w + 1. 5) , mod (mx1 7. Wx 1. 6) , heavy (m + 2 1. , w + 1. 9) , , Carbohydrates ↳ Function : provide energy Simple Complex ↳ -) Monosaccharides Polysaccharides (stach , cellulose) ↳ ) glucose (corn grapes) fructose (honey fruits) , , , , galactose (avocados ↳ Disaccharides -) Sucrose (suga) , lactose (milk sugal, maltose (beer) Fats (triglycerides) Function Structural (nerves) synthesis, fat 4) hormone soluble vitamins insulation & : , , padding energy storage , - > Types (diff types of - tails on a glycero) · Saturated (animal , coconut , palm) · Some ↑LDL (bad cholesterol) monounsaturated (olive canda) Some "HDL /good cholesterol) · oil ,. Polyunsaturated Comega 3 deep fish MHDL XLDL) 6 (vegetables) · - sea. , , Omega · Trans-saturated ↳) produced from Artificially Mono or Polyunsaturated fats -) Have significant commercial benefit/use (storage/non-animal) ↳ Have negative health consequences (CHD diabetes obesity) , , Protein 2) Function : tissue maintenance hormone , protein Synthesis fluid balance , + growth , enzyme + , energy -) All proteins built from animo acids (some essential & some synthesised by body). Meat provides all essentials. Downloaded by Sally Reiter ([email protected])  lOMoARcPSD|13045803 Vitamins (micronutrient) - > Fat soluble vitamins (A , D , F K) , · t : skin , bones reproduction (night blindness Verophthalmia) eyes , , + immunity , · D : bone formation, hormonal control Crickets) E: · cell membrane integrity (hemolytic anemia K: blood clotting (infant haemorrage · , hence neonatal # shots) 4) water soluble vitamins (C , B1 , 2 , 6 12 , , Niacin , Folate , Pantothenic acid , Biotin) * C: collogen formation ironabsorptio(Sys , * Bl energy metabolism (beri beri amnesia confabulation) this mine & Korsakoff's Syndrome · : = , , · B2 & Niacin : energy metabolism · B6 : acd Amino Synthesis Folate & B12 DNA · : synthesis · Pantothenicacid : metabolism energy · Biotin : protein metabolism Minerals (micronutrient) ↳ Westerners : too much sodium too little calcium , -) Macrominerals (100mg/day ) + · Calcium (bones clotting , , cellular fraction) , Phosphorus (metabolism) , sodium (water balance, nerves) , potassium (water balance , serves) , magnesium , chloride , sulphur - Microminerals (100 mg/day -) · Iron Chemoglobin) , iodine (thyroid function) , fluoride , selenium , zinc Human Digestive System -> Function : to efficiently extract nutrients from food - I parts : main organs (stomach intestines) , , accessory organs (live , pancreas, gallbladder) - Food broken down mechanically , chemically (acid) , and by enzymes Gross Anatomy : Mouth-saliva, mechanical action stomach amylase · , · Small intestine duodenum jejunum ileum , accessory organs - , , Large intestine colon , rectum , relabsorption + compaction water · - Downloaded by Sally Reiter ([email protected])  lOMoARcPSD|13045803 Stomach Food received fundus ↓ in > mechanically ground into 1-2mm particles -. 2 Mixed with stomach acid + enzymes to form chyme collects in antrum > - · After stomach discharges chyme to gut rythmic , contractions > - hunger Small Intestine (S1) · 2 5-3 cm. diameter , 6-7 m long. 90 % of chemical absorption from food - body happens here. Food 3 in 51 triggers CCK release and the release bile (500ml/day) accessory organs (breaks down fat) and pancreatic juices (break down protein + carbs (. Product 4 of digestion moves through SI wall into HPV (hepatic portal vein) > - live > - body's cells Large Intestine 12m & parts long : · , - Cecum : receives digested matter from S1(appendix) ↳ Colon water & bacterial action -> formation of Vitamin B+ K absorbed : removes remaining -7 ↳ Rectum: temporary storage - > Anal canal Water Balance - > Function: medium in which all chemical reactions occur (cellular , interstitial , blood , gut) - crucial for energy release temp regulation , ↳ body loses = 2. 2) /day (need drink 12 , remainder comes from food + metabolic water Downloaded by Sally Reiter ([email protected])  lOMoARcPSD|13045803 Week 1: feeding strategies in animals Constraints Feeding Strategy ↳ (1) Animal size , (2) genes (beh/physiological flexibility) (3) habitat (sea , , land , air) Feeding Strategy Classifications - Herbivores : vegetarian primary , energy producers 9 time food d protein · eating , processfood volume , content , long guts =A digestion , avoid being eaten · Grazing-grasses are 'ideal' - widespread palatable , , tolerant ↳ Most are manmals. Adaptions teeth : , coprophagy escaping strategies , Flowers fruits seeds birds , bats monkeys eg hummingbirds eat feeding insects in nectar · , , eg pollen , ,. weight · Plant chewers + suchers (elephant , Koala , aphids) · Plant burrowers (primarily insects) Deposit suspension feeders (marine animals feed dead plant material) · + on Faces/rotting vegetation (dung beetle-feed liquid faces Rollers tunnellers , burrowers. · on in. , ↳) Carnivores eat & dead : herbivores + carnivores , living · Spend & eating , but more time obtaining prey. Food protein & volume = shorter guts · Will eat to capacity when food is available Types of predators browsing (mollusc filter feeders) hunters (actively seek Prey stealth feeders) carrion eaters · : , , , , 4) Filter feeder blue whale takes water into mouth > forced baleen plates krill behind out through leaving - : , ↳ Stealth : vampire but detect blood vessels w/ heat , bited ingest blood. Hunt of night , approach when z22. ↳ Parasites : obtain energy from host · Highly evolved : loss of movement as adult form , multiple development stages redirection of , resources to breeding Tapeworm no gut-absorbs predigested food 200 · :. 225m long , attaches w/ head or scolex. keggs/day 4) Omnivores : eat vegetation + animals > - Most flexible + successful approach , can survive in all habitats + survive when a food is scarce , thrive when one's abundant , rapidly change to environment stimuli "Omnivore paradox' eat but what is safe to eat ? many things - - we can , · Consequences : developed brain + sensory systems that can detect bad foods learn safety, , value and location of many foods , support beh. flexibility 4) Te n d to avoid bitter (poison) (neophobia) prefer sweet/fatty (↑ energy) , rotten (disgust) , novel foods , Downloaded by Sally Reiter ([email protected])  lOMoARcPSD|13045803 Week 2: sensory aspects of eating and drinking Ta s t e ↳ We several perceive qualitatively different sensations · Sweet-energy-pleasant · Sour-ripeness/vitamin c fermentation , - un/pleasant · Bitter-toxicity - unpleasant Salty-depletion & preference un/pleasant · - · Umami-allergy quackery (in toms , cheese , breast mik) - pleasant · Fat-energy-butmay have no conscious correlation > - Tongue : receptors in taste buds. Ta s t e buds grouped into structures called papillae - > Vallate papillae (fried 9 adults , 250 bods/papillae (function reflex eggs) - in : swallow > - Foliate papillae (ridges) - 10 in adults , 120 bods/papillae -> Fungiform papillae (dots) - 30/cm2 (tip) - 8/cm2 (mid) , 3 buds/pap (Function. : most sensitivel ↳ Ta s t e bud : each bud contains cells with microvilli (cells last for 2 days) 4 Bud filled with mucus. Each bud have "1 receptor type on microvilli may ↳ Ta s t e sweet & digram is wrong leg front of tongue) -) Receptors I types present : on bud's microvilli ↓ lon gated channels (salt detectors (NA +] & acid detectors (n + ]) 2: Protein gated channels (sweet , bitter , umani , fat). Each may occur in several forms eg bitter. + 14 receptors 1. After cell depolarises , action potential passes along outo the chorda tympani nerve. 1st 2 major processing point is nucleus of the solitary tract in brain stem. 3 Into routed along 2 discrete pathways ↳) Brainsten (ingestive/protective reflexes) Insula and Orbitofrontal cortices /perception of task quality intensity hedonics) - > , , ↑ taste cortexSecondary taste cortex primary Ta s t e and Disgust ↳ Animals disease respond with disgust to bitter Humans also. respond with disgust to was , incest moral violations , 7) Disgust : facial expression, revulsion , nausea , desire to withdraw , if touched-contamination preparatory , immune response in - Disgust is impaired people with damaged insular cortex (eg. in Huntington's choreal Downloaded by Sally Reiter ([email protected])  lOMoARcPSD|13045803 Neural taste Signal > - ↳ Stimulus problem : what particular physical stimulus is associated wh what particular physiological state - Brain 2 representation of what taste uses approaches to form a is stimulating the receptors 1 Labelled lines : Stimulus A-receptor for A activates only A-sensitive neurons - this presence A determined of -> Certain fibres the chorda tympani to different tastes (eg X for salt) in are selectively responsive. 2 : Patterns : Stimulus unique pattern of A determined A-generates activity across many neurons - presence of by As neural pattern. recognising unique Basic qualities defined by activity fibre (labelled line) eg 7) within specific neve. 'salty > - Sort of quality may depend of pattern of activity eg. metallically salty us 'mineral salty' Individual Differences ↳ Ta s t e of PTC - genetically determined -> 3 groups : non-tasters (30 %) tasters (40%) , , superfasters (20 % ) & Easte buds veggies ↑ sensitivity 2 Superfasters : PROP very bitter. = * sensitivity to sweet + bitter , dislike for bitter , to irritants (eg chilli) , offer leaner as more sensitive to fats drink , mustard , menthol sweat The Common Chemical Sense finzy salivation , nose , eg pepper , tears , runy 2) A sense stimulated substances like irritants/vapours that excite receptors in mucous membranes etc by in nose, eyes. ↳ Function: allows for from the speedy identification + removal of harmful chemical irritants Skin ↳ "Common' as it is located one whole area of body , but receptors more dense on mucosa (mouth eye genitals) , , ↳ Receptors responsible for the CSS are 'free nerve endings' - > detect temp , damage from 44 temp , chenical stim. 4) Why ? Bland diets-salivation , medicine effect - Vitamin) , release of endogenous opioids Smell ↳ Smell receptors are located behind bridge of nose. Accessed by 1: Sniffing (orthonasal) or 2: back of throat Cretronasally ↳) Each of I is associated with its location these pathways own perceived know adour 4) Sniffing > - is in environment , odow in mouth - > perceived as part of that food - > Binding problem- odour location may be caused by nasal airflow direction + inhibit smell from a taste - > Much of what we tem 'taste or "flavour' is in fact smell Downloaded by Sally Reiter ([email protected])  lOMoARcPSD|13045803 2) Gross Anatomy · Frontal Canterior) nasal passages Receptors olfactory epithelium · - · Cribform plate & olfactory bulb (prome to injury) · Turbinatebones (richly vascularised to warm air + create turbulent air flow) · Dear (posterior) nasal passages · Soft palate (velopharyngeal flap - and ability to open/close) ↳ While eating , volatiles ascend via nasopharynx and bind to same receptors stimulated during sniffing ↑ during chewing + exhalation soft palate opens 7) Receptor surface : 4-6cmt of receptor tissue (olfactory mucosal. Tissue bathed in mucus 4) Mucosa-functions : clear old smells away transport, , protection = ) 300-500 different olfactory receptors in humans ↳ All to Chemicals bind 6-Protein group called G-proteins depolarisation to action potential belong. > - - > 7) Other olfactory receptors sensitive to reproductive related chemicals ↳ Scent of Smell of people w/ liked symmetry. symmetry is more ↳ ) MHC type-immune genes. ↑ gene difference = ↑ child fitness. Smell of diff. MMC = ↑ attractive Receptors > - glomeruli - > brain 4 Each olfactory receptor neuron (ORN) expresses 1 receptor type > - randomly distributed acoss epithelium - Each receptor type sensitive to diff chemicals , but considerable overlap 2) Info from each receptor converges on glomeruli in olfactory bulb. 300-500 glomerli - > Then travels to olfactory cortex , OFC , amygdala , mediodorsal thalamus , hypothalamus 4) Neural architecture of olfaction is unique amongst senses - direct access to neocortex w/thalamic direct to hipp initial processing , access + amygdala , paleocortical processing Pattern Recognition ↳ Each offactory receptor type is sensitive to many chemicals -> too complex for 'labelled lines' 4) Rather , the brain uses the pattern of activity across the 300-500 glomeruli to recognise the odour -) It does this by matching the glomerular pattern to patterns that have already been experienced ↳ odour memory Downloaded by Sally Reiter ([email protected])  lOMoARcPSD|13045803 Implications ↳ ) children are poorer at telling odours apart than adults , even w/ normal accity - different cultures perceive different culturally specific odours in diff. ways Jeg. Jap vs Tibet-> fish) Lab Smell mixed udour then separately Odour of other odour , both =) study : cherry-smoky ,. smelt somewhat smelled alike , both less discriminable Brain encoded mixed odour , alone memory of mix more. so smelling recovers ↳ Wine tasters More verbal not much better than regular wine drinkers. Match 18 % of time vs 28 %. shadowing -) People are poor at discriminating components of flavours , esp. odours · Ta s t e & small are treated as a single entity Somatosensation & Proprioception (interrelated , as one 'system) 4) Somatosensation : perception of objects ( & their properties) contacting the body - both active + passive sense 4) Proprioception perception of: the location of our muscles + joints in 'space -) Both important in feeling pressure (chewing) , texture (crisp fattiness) astringency /shriveled , , , wine tannins ↳ Fat perception : descriptions are textural , fat content accurately gauged by fingers alone. Humans - no was to help Odour-taste Synesthesia - > Synesthesia experience of sensation associated with when another is stimulated : a normally one sensory system , Most odour-taste universal. They learnt. > synesthesias but synesthesia is - are rare are , - > trises from frequent co-occurance of certain smells & tastes (eg. Vanilla odour & sugar) ↳ ) Aware other not that when describe odor sweet , that synesthesia in synesthesias , aware they as is Odour-touch Synesthesia smells acquire fat-like& irritant-like properties. : can How the Brain makes Flavour > - Info from taste , small Irritation , , proprioception all converge ( + visual & auditory infol in OFC > - In OFC , cells respond to combinations of into from diff senses > - sensation arises unitary Conclusion ↳ Most important sensory component of eating/drinking is odour , followed by taste , irritation (CSS) , and somatosensation / proprioception