FDSCTE 2200 Study Guide - Summer 2018, Comprehensive Midterm Notes - Unit, Fat, Enzyme
12 Oct 2018
School
Department
Course
Professor
FDSCTE 2200
MIDTERM EXAM
STUDY GUIDE
Fall 2018
UNIT 1.1
Hunger: need for food
Appetite: desire for food
● Both are excitatory(eat) processes
Satiety: physical condition of being full; inhibitory (stop) process
Energy homeostasis: body controls energy storage; balance between energy intake (calories
from food) and energy expenditure (burning energy)
● Involves integration of many neutral and hormonal signals between the central nervous
system (CNS) and the gastrointestinal (GI) tract
● The hypothalamus and the brainstem are directly involved in energy homeostasis
● Brain centers monitor levels of immediately available energy (glucose) and long term
energy (adipose or fat tissue)
● When either is deficient, neurocircuitry is activated; potent increase in both glucose
release by the liver and food intake
● Impulse to eat is signaled until blood glucose and leptin levels rise sufficiently to reverse
the impulse
Leptin: a hormone made and secreted by adipocytes (fat cells) that circulates in proportion to
body fat stores, enters the brain in proportion to its blood plasma level, and acts on neurons that
regulate energy
Insulin: hormone made and secreted by the pancreas in response to food intake that, like leptin,
circulates in proportion to body fat and signals the brain to reduce food intake. Insulin also
triggers an increase in the body’s effort to store the glycogen, fat, and protein acquired from
food intake
● Control body weight and adiposity (fat storage) in long term; work with short term
signals to achieve this
● Primary signals from short term arise from liver and GI tract
○ Satiety peptides (Chloecystokinin and GLP1) and certain nutrients (glucose and
free fatty acids)
○ Responsible for achieving satiety day to day & limit size of meals
○ Neuro-mechanical - neural signal generated by stomach distension (stretching)
Ghrelin: gastric hormone important in energy homeostasis that is secreted by the stomach
before food intake and can stimulate eating
● Non-homeostatic food intake: eating when not necessary; looks/smells override satiety
UNIT 1.2
find more resources at oneclass.com
find more resources at oneclass.com
5 Basic Tastes
● Sweet: response to sugars; sugar alcohols can cause this sensation as well
● Sour: acidic solutions like lemon juice; caused by hydrogen ions dissolved in an aqueous
solution
● Salty: contain table salt (sodium chloride); or other mineral salts
● Bitter: many different types of substances
● Umami (savory): caused by glutamic acid or aspartic acid; tastes similar to meat broth;
ripe tomatoes, meat, cheese contain glutamic acid; asparagus contains aspartic acid
*Hot/Spicy is not a taste, but a pain signal
Taste bud: taste organ mostly found on tongue, some located elsewhere in the oral cavity
● Each taste bud has 10-50 sensory cells with proteins on its surface that bind chemicals to
the cell for tasting
● Sides of the tongue are more sensitive than the middle for all tastes except bitter
● Back of tongue is most sensitive to bitter
15-25% of the population are super tasters (more sensitive to certain tastes than others)
Oral sensations:
● Texture
● Spiciness
● Temperature
● Aroma
○ Produce flavor; when nasal passages are blocked, flavor perceptions greatly
diminish
○ Flavor is predominantly influenced by smell not taste
Religions can decide what people consume/ don’t consume
● Avoidance of meat (Hinduism, Buddhism, 7th day Adventist Church)
● Muslims eating Halal food
● Jews keeping Kosher
● Fasting, no drinking/smoking, no coffee, etc.
Influences on eating behavior
● Environment factors: advertising messages
● Economic factors: availability or affordability
● Social factors: peer pressure or family traditions
● Health factors: avoiding salt
UNIT 1.3
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Satiety: physical condition of being full; inhibitory (stop) process. Energy homeostasis: body controls energy storage; balance between energy intake (calories from food) and energy expenditure (burning energy) Involves integration of many neutral and hormonal signals between the central nervous system (cns) and the gastrointestinal (gi) tract. The hypothalamus and the brainstem are directly involved in energy homeostasis. Brain centers monitor levels of immediately available energy (glucose) and long term energy (adipose or fat tissue) When either is deficient, neurocircuitry is activated; potent increase in both glucose release by the liver and food intake. Impulse to eat is signaled until blood glucose and leptin levels rise sufficiently to reverse the impulse. Leptin: a hormone made and secreted by adipocytes (fat cells) that circulates in proportion to body fat stores, enters the brain in proportion to its blood plasma level, and acts on neurons that regulate energy.
