HNH20306 - HC 2

Question 1

Short term energy balance: metabolic processes, sensory processes, sensory signals, metabolic signals, nutrition pattern.

Answer 1

You have metabolic processes on the one hand and sensory processes on the other hand. In your brain you learn to associate the sensory signals (liking, variety) while eating with the metabolic signals (hunger, energy) after eating. That is what is called conditioning, that leads to a nutrition pattern.
E.g. you eat oatmeal every morning and you know how much to put in a bowl to keep yourself satisfied for a couple of hours. This is learned through these processes.

Question 2

Metabolic processes: stretch receptors, Ghrelin, dip in glucose levels, hunger, start a meal, satiated (CCK, GLP-1, insulin), nutrients enter into the blood, PYY in the blood, nutrients in the liver, you stop eating, satiety decreases.

Answer 2

Because of the stretch receptors in your stomach, you know that your stomach is empty. Ghrelin signifies that you have a negative short term energy balance/dip in glucose levels > this starts a hunger response > so you start a meal > during eating you will have hormones that signal to the brain that you are satiated (CCK, GLP-1, insulin) > nutrients enter into the blood > PYY in the blood > nutrients in the liver > you stop eating > satiety decreases.

Question 3

Sensory processes: sensory stimulation, perception, evaluated, sensory satiation, variety.

Answer 3

That chocolate is brown, solid, sweet and melts in the mouth is perceived in the sensory cortex (sensory stimulation, perception) > it is evaluated (whether it tastes good or bad) > when you have eaten enough chocolate you feel satiated (sensory satiation) > this causes variety in the diet (you feel satiated and have appetite for something else).

Question 4

Conditioning

Answer 4

Before conditioning: when a dog sees food, the dog starts to produce saliva. When a bell rings, there is no response.
During conditioning: when a dog hears a bell + sees food, the dog starts to produce saliva.
After conditioning: when a dog hears a bell, the dog starts to produce saliva.

Question 5

If you are hungry and eat a hamburger > you feel satiated > …
If you are hungry and eat vegetables > you don’t feel satiated > … (after eating vegetables you still feel hungry in comparison with a hamburger that fills a lot).

Answer 5

liking goes up

liking goes down

Question 6

Long term energy balance: insulin will decrease, leptin will decrease and grhelin will go up. Body will try to recover the energy balance. Makes the body resistant to drastic changes in body weight.

Answer 6

We have a certain amount of body fat, that determines the signals in the body (hormones like insulin, ghrelin and leptin). As you start to loose weight, insulin will decrease, leptin will decrease and grhelin will go up. That will be signaled to your brain and lead to a response in food intake. In the end the body will try to recover the energy balance. It will try to reduce the energy expenditure and to increase food intake to restore leptin and insulin levels at their original levels. This will make the body resistant to drastic changes in body weight.

Question 7

Regulation of energy intake is … On average population level people gain about 1 kilogram a year. Half a kilo is about 3430 kcal, people consume about 803528 kcal a year > 3430/803528 = 0.4% > so you have an error of 0.4% (an error in energy balance across a year).

Answer 7

not very accurate (a lot of people are overweight)

Question 8

Boundry model (Herman and Polivy)

Answer 8

If you loose a lot of weight, you will go crazy about food. E.g. if you starve yourself, you will obsess about food.
Also the other way around, if you will eat a lot of food you don’t care about food anymore. E.g. you lose weight after gaining a lot of weight.

Question 9

Satiety cascade (Blundell), distinction between satiation and satiety

Answer 9

• Satiation: the process that determines when we stop eating.
- Within meals, meal size, sensory/cognitive/early pre-absorptive signals, mainly sensory and cognitive (expectations) properties of food.
• Satiety: the process which suppresses the internal drive to eat.

Question 10

Satiation

Answer 10

sensory and cognitive factors

Question 11

Satiety

Answer 11

nutritional and physiological factors

Question 12

• People are more sensitive to deficiency of energy (…) than a surplus of energy (…) > you eat more than you need.

Answer 12

hunger

satiated

Question 13

Ad libitum offering of testfood

Answer 13

manipulate one property of food and keep others constant; e.g. texture, energy density, macronutrient composition

Question 14

Two ways of measuring satiety

Answer 14

• First: Offer fixed amount of testfood (preload), in which you manipulate one property of food.
- Visual Analogue Scales of hunger and satiety: you let people come to the lab, give them a certain amount of food (preload), you measure satiety and hunger after that food, then you can measure how efficient that preload was with a visual analogue scale.

• Second: Offer fixed amount of testfood (preload), in which you manipulate a property of food.

• Assess ad lib fodo intake during a testmeal later: the intake during the test meal is a measure of the satiating efficiency of the property of preload.
• Time until next meal.

Question 15

• Protein (highest satiated effect) > … > … > …
• Dietary fibre is … (depending of properties of fibre, being viscous, gelling, bulking or fermenting).
• Higher energy density > … > …

Answer 15

carbohydrates > fat > alcohol

satiating

higher energy-intake > higher body weight

Question 16

Sensory specific satiation

Answer 16

• Pleasantness and amount that one wants to consume declines when the product has just been eaten.
• ‘Verandering van spijs doet eten’ (people eat more when there is variety in meals, e.g. when the second course is different than the first course).
• Variety is a positive property within meals, with respect to taste, texture, smell, color, etc.
• SSS operates within a meal.
• SSS is the biological driver for variety in our dietary pattern.

Question 17

Appetite response to odor exposure is the opposite

Answer 17

E.g. when you smell pizza, the appetite for pizza goes up and other foods stays the same.

Question 18

Setpoint theorie of Cabanac

Answer 18

• ‘Honger maakt rauwe bonen zoet’.
• Hedonic value (‘liking’) depends on the physiological usefulness.
  E.g. when you go to Greece and it is 40 degrees, people want icecream. In the snow, people want hot chocolate.
• Setpoint weight.
• The human body tries to maintain a specific weight.

Question 19

Pleasantness of sugar before and after an intragastric load of glucose:
• Hunger: pleasantness of sugar …
• Satiated: pleasantness of sugar … with increasing concentration.

Answer 19

increases

decreases

Question 20

Pleasantness of a food and non-food odor:
• Hunger: food odor is …
• Satiated: food odor is …
• With non-food odors this does not matter.

Answer 20

pleasant

unpleasant

unpleasant

Question 21

Sensory influences on eating behavior:
•	Sensory specific satiation > ...
•	Exposure to ambient odors > ...
•	Cabanac effect > ...
•	Sensory specific satiation > important role in eating behavior > responsible for the drive to ... in the diet. Also important with the ... in the diet, e.g. protein, fat and carbohydrates.

Answer 21

replicated over and over again

sensory specific appetite

almost never replicated

variety

selection of macronutrients

Question 22

• Liquid calories, … > higher calorie intake > higher body weight.
• People get fat from … and high energy density foods.

Answer 22

high eating rate

soft, liquid