1. Hunger: A Closer Look

2. Homeostasis: Your Body’s Constant Drive to Stay in Balance

3. Homeostasis A tendency to maintain a balanced or constant internal state The regulation of any aspect of body chemistry, such as blood glucose, around a particular level Any change in levels, up or down, results in being motivated to bring the level back to normal.

4. ENERGY BALANCE BASAL METABOLIC RATE SET POINT

5. Basal Metabolic Rate (BMR) The body’s resting rate of energy expenditure Want to calculate your own Body Mass Index? Click here to tryhere

6. Energy Balance Positive energy balance occurs when caloric intake exceeds calories expended for energy. The excess glucose is converted to body fat. Negative energy balance occurs when caloric intake falls short of the calories expended for energy. Body fat stores shrink as the reserve energy in fat cells is used

7. Basal Metabolic Rate The rate at which the body uses energy for vital functions while at rest Factors that influence BMR –Age –Sex –Size –Genetics –Food intake

8. There is a steep decline in the rate at which your body uses energy for vital functions, such as heartbeat, breathing, and body heat. Your BMR continues to decrease by about 2 to 3 percent during each decade of adulthood. At all points in the lifespan, women’s metabolic rate is 3 to 5 percent lower than men’s

9. Set Point The point at which an individual’s long-term “weight thermostat” is supposedly set. When the body falls below this weight, increased hunger and a lower basal metabolic rate (BMR) may act to restore the lost weight. Settling point or set point???

10. Set Point

11. Physiology of Hunger

12. Hypothalamus – The Control Center

13. Drives as States of the Brain The hub of many central drive systems lies in the hypothalamu s Cerebral cortex Portion of limbic system Hypothalamus Pituitary gland Brainstem

14. Hunger Drive Two areas of the hypothalamus, the lateral and ventromedial areas, play a central role in the hunger drive Hypothalamus

15. Lateral Area When stimulated, increases hunger Lesions/damage to specific cell bodies reduce hunger drive as well as general arousal Hypothalamus

16. Ventromedial Area Hypothalamus When stimulated, decreases hunger Lesions/damage alter digestive and metabolic processes Food is converted into fat rather than energy molecules, causing animal to eat much more than normal and gain weight

17. But what about the paraventricular hypothalamus? tells you more specifically which foods you need seems to be responsible for many of our "cravings."

18. Hunger Drive A variety of stimuli act on the brain to increase or decrease hunger: –satiety signals from the stomach (CCK) –signals indicating the amount of food molecules in the blood (insulin) –leptin, a hormone indicating the amount of fat in the body –internals vs. externals

19. Glucose sugar Form of sugar which circulates through the body Glucose is converted by the liver and stored as glycogen Low glucose = feel hungry Low glucose = feel hungry

20. Insulin Hormone secreted by the pancreas allows the body to use glucose for energy or fat production Controls blood levels of glucose and promotes the uptake of glucose by the muscles and other body tissues As insulin levels increase, glucose levels decrease.

21. Satiation signals: Sensing when to stop Satiation = feeling of fullness and diminished desire to eat Satiation signals include : 1. taste buds that activate chemical signals in the stomach and intestine to prepare for digesting food 2. stretch receptors in the stomach that communicate sensory information to the brainstem 3. hormone cholecystokinin (CCK) that is secreted by the intestines; it promotes satiation and reduces or stops eating 4. sensory-specific satiety - the reduced desire to continue consuming a particular food

22. Long-Term Signals That Regulate Body Weight Leptin = protein secreted by the body’s adipose (fat) tissue, and insulin = secreted by the pancreas, both in direct proportion to the amount of body fat. Coordinated fluctuations in leptin and insulin levels, acting on receptor sites in the hypothalamus, systematically influence other chemical signals in the brain, including neuropeptide Y and corticotropin-releasing hormone.

23. Long-Term Signals That Regulate Body Weight During periods of negative energy balance and weight loss, decreased leptin and insulin levels promote the secretion of neuropeptide Y (NPY) by the hypothalamus. NPY triggers eating behavior, reduces body metabolism, and promotes fat storage. When leptin and insulin levels increase, corticotropin-releasing hormone (CRH) activity increases in the hypothalamus and surrounding areas. CRH reduces food intake and increases body metabolism.

24. The Appetite Hormones Insulin: Hormone secreted by pancreas; controls blood glucose. Leptin: Protein secreted by “bloated” fat cells; when abundant, sends a message to “stop eating” to brain that increases metabolism and decreases hunger. Orexin: Hunger - triggering hormone secreted by hypothalamus. As glucose levels drop, orexin levels increase and person feels hungry Ghrelin: Hormone secreted by empty stomach; sends "I'm hungry" signals to the brain. Corticotropin-Releasing Hormone (CRH): hormone in hypothamalus that sends "I'm not hungry" signals to the brain.

25. Regulating Appetite & Body Weight Appetite is stimulated by increased levels of ghrelin, orexin, and neuropeptide Y. Appetite is suppressed by increased levels of leptin, insulin, CCK, and CRH

27. Psychological factors that trigger eating Through classical conditioning, the time of day at which you normally eat acts as a conditioned stimulus and elicits reflexive internal physiological changes (the CR), which increases your hunger Positive reinforcement plays a role in eating; voluntary eating behaviors are followed by the addition of a reinforcing stimulus—food Due to prior learning experiences, certain tastes, especially sweet, salty, and fatty tastes, hold greater positive incentive value

28. Variety of Factors Influence Hunger

29. Environment and Hunger

30. External Incentives Include the sight, sound, and smell of food

31. Cultural Influences learned preferences and eating habits – Steak vs. raw squid – 3 meals, little snacking vs. nibbling throughout the day beliefs and attitudes – we should never waste food personal memories – "comfort foods"

32. Cultural Influences on Eating Cultural views on obesity can vary Eating disorders are more prevalent in the West than in East although the more developed a country becomes the more people are seen to develop them. Culture influences the foods we like and dislike.

33. Genetics vs. Environment In countries with poorly developed economies and food supplies, the prevalence of underfed people (BMI 30). But in countries with established or well-developed economies, such as most Western countries, food is plentiful and easily attainable, creating high-risk conditions for obesity.

34. The Obesity Epidemic

35. Excess Weight and Obesity Obesity—condition characterized by excessive body fat and a BMI equal to or greater than 30.0 Overweight—condition characterized by BMI between 25.0 and 29.9

36. Factors Contributing to Being Overweight Highly palatable food—we eat because it tastes so good SuperSize It—food portions are larger than necessary for health Cafeteria Diet Effect—more food and more variety leads us to eat more Snacking—does not cause us to eat less at dinner BMR—changes through the lifespan Sedentary lifestyles

37. Factors in Obesity Genetic susceptibility —some people are more likely to be predisposed to obesity Leptin resistance —condition where higher-than-normal levels of leptin do not produce desired physiological response Weight cycling —repeated dieting, weight loss and weight gain tends to result in higher weight and reduced BMR.

38. Epidemic of Overweight and Obese Americans The problem of being overweight escalates during young and middle adulthood. Males outpace females in being overweight in each age group. However, although the data are not shown, more women than men are obese in each age group.

39. Research on Weight Regulation and Dieting No consistent personality trait differences found between obese and non-obese people (e.g., willpower, anxiety) Dieters and obese are more likely to eat in response to stress than non-dieters Family environment of little importance in determining body weight; genetics plays a large role Number of fat-storage cells is a major determinant of body weight

40. Research on Weight Regulation and Dieting Fat cells are determined by genetics and food intake They increase with weight gain, but merely shrink with weight loss; may stimulate hunger Weight loss causes a decline in basal metabolism Fat cells Normal diet High-fat diet Return to normal diet

41. Eating Disorders

42. Anorexia nervosa—characterized by excessive weight loss, irrational fear of gaining weight and distorted body image Bulimia nervosa—characterized by binges of extreme overeating followed by self- induced purging such as vomiting, laxatives Binge-eating—disorder characterized by recurring episodes of binge eating without purging.

43. Anorexia Nervosa Key Features 1.Refusal to maintain a normal body weight 2.Intensely afraid of being overweight. 3.Suffer from delusions of being overweight. 4.Denies there is a problem. Usually in adolescent females May put themselves on self- starvation regimens May become dangerously underweight

44. Bulimia Nervosa An eating disorder characterized by episodes of overeating (usually high calorie foods) Overeating is followed by vomiting, using laxatives, fasting, or excessive exercise Usually stay within their normal weight. Usually recognize they have an eating disorder.

45. Pica Strange but True! Hippocrates the first to describe the disorder People display a compulsive craving for inedible substances such as clay, dirt, laundry starch, chalk, buttons, paper, dried paint, burnt matches, ashes, sand, oyster shells or broken crockery. Seen most often in pregnant women or nursing women but also with people with severe mental disorders. Could be a behavioral response to stress.