PSB-2000 Lecture Notes - Lecture 16: Fenfluramine, Monoamine Neurotransmitter, Lateral Hypothalamus
Document Summary
Osmotic (happens when you eat a bag of doritos) and hypovolemic/ Positive incentive perspective: we eat because of the anticipated pleasure of eating. Learning: something made you sick, so you don"t eat it anymore. Factors that determine what, when, and how much we eat. Crave this when your body needs more sodium: adaptive innate aversions. Sour: typically a cue that food is spoiled: learned preferences and adversions. Preference for familiar (could be prenatal exposure or mothers milk) Learn to avoid stuff that makes us sick. Like sensory properties of food that deliver fats and proteins. Like foods that are doing something for our body. Happens when mealtime approaches then body goes through cephalic phase there is then an increase in insulin/decrease in blood glucose then you become hungry. Appetizer effect: small amounts of food increase hunger. Sensory specific satiety: positive incentive value of current food decreases. When you have a buffet, you intend to eat more.
