appetite, hunger and satiety Flashcards
(12 cards)
explain the role of the hormone ghrelin in the sensation of hunger
the hormone ghrein is an appetite- stimulating hormone which is produced when the stomach is empty. it is selected into the blood stream and travels to a small gland at the base of the brain called the hypothalamus, WHERE IT TRIGGERS THE FEELING OF HUNGER.
what is appetite and how does it influence the amount of food we eat.
APPETITE IS THE DESIRE FOR FOOD, even when the body is not hungry. it can be triggered by the sight or smell of food, or the mention of food in conversation. This triggers stimuli that causes you to salivate - (your mouth water), a tingling sensation occurs in the pit of your stomach that strongly encourages you to eat.
explain what is ment by satiety
the state of fullness you feel after eating food when there is no further desire for food
explain what is meant by hunger
the feeling to satisfy the body’s need for food.
what is leptin and how does it influence the feeling of satiety?
leptin- desire for food is produced by adipose tissue (cells that store fat). it sends a signal to the hypothalamus in the brain to suppress the sensation of hunger. this hormone works opposite to ghrelin by curbing the appetite and regulating body weight.
explain the role of peptide YY in reducing the sensation of hunger.
it is produced in the lower part of the small intestine and sends a signal to the brain telling it to decrease the appetite, particularly after eating foods that are high in fat or protein
Discuss how foods with a low GI can delay the onset of hunger.
The glycaemic index measure how quickly and how much food raises blood glucose levels. low GI food delay onset hunger as they are broken down slowly during digestion.
explain how the appearance of food influence our enjoyment of what we eat.
The appearance of food affects our enjoyment as we first judge food by its looks. If it doesn’t look good we probably won’t eat it even if it taste good. Colour helps us identify flavours , judge quality and determine ripeness or freshness.
Descried how we smell the different aromas of food. How can temperature affect the aroma of food?
Smell is created by the many different chemicals food contains. We detect chemicals from food as they escape into the air, then are inhaled by the nose to reach the olfactory cells smell and taste together can distinguish the difference between food being good and bad. Temperature affects as heating food makes the chemicals more volatile, strengthening the smell, while cold foods have weaker aroma.
Explain how we detect the flavour of food- how is the umami flavour different to the 4 major taste sensations?
We detect the flavour of food through a combination of taste and aroma when food enters the mouth, saliva dissolves flavour chemicals, stimulating taste buds on the tongue, cheek, and soft palate. A the same time, olfactory cells in the nose detect aromas and nerve endings sense temperature. The umami flavour is different from the 4 main taste sensation as it provides a savoury, meaty taste found in foods like tomatoes, parmesan cheese and salami. it can also be enhanced using monosodium statement (MSG)
Explain how we determine the texture of food.
texture is how food feels in the mouth, sensed by the tongue and mouth. we detect smoothness, crunchiness, firmness, moisture e.g Temperature affects texture, such as the coldness of ice-cream or the warmth of hot chocolate. chewing helps determine if food is chewy, sticky, or coats the mouth, while sound like the crunch of chip, also contributes to the texture experience.
