SET POINTS VERSUS POSITIVE INCENTIVES… WHAT, WHEN 设定点与积极的激励，当…….ppt

This paper demonstrates: 1. Understanding of the subject matter/topic of the paper. 2. The ability to evaluate the scholarship cited. 3. The ability to clearly communicate ideas. 4. The ability to use APA style. SET POINTS VERSUS POSITIVE INCENTIVES… WHAT, WHEN AND HOW MUCH WE EAT Outline: 1. Digestion and Energy Flow 2. Set-Point Theories v. Positive-Incentive Theories of Hunger and Eating a. Set-point Theories b. Positive-Incentive Theories 3. Factors That Determine What, When and How Much We Eat a. What We Eat b. When We Eat c. How Much We Eat 4. Human Obesity a. Why Do Only Some People Become Obese? b. Physiological Factors in Obesity 5. Anorexia Nervosa Digestion Energy Flow The primary purpose of eating is to supply the body with the energy that it needs to survive Energy is available in three forms (1) lipids (fats) (2) amino acids (broken down from proteins) (3) glucose (simple sugar byproducts of carbohydrates) Energy can be stored as fat, glycogen, and protein Energy is usually stored in the form of fat One gram of fat can contain twice as much energy as glycogen Glycogen attracts water Rat with a VMH lesion Physiology of hunger What is it that causes hunger? Is it the pangs of an empty stomach? A. L. Washburn working with Walter Cannon intentionally swallowed a balloon. The balloon was inflated and measured stomach contractions. Washburn pressed a button whenever he felt hungry. His stomach was contracting at these moments Motivation and HungerWashburn showed that stomach contractions (transmitted by the balloon) accompany our feelings of hunger (indicated by a key press) Cannon, 1929 Signals from stomach? Stomach does release peptide hormones One well studied peptide hormone is ghrelin In lab animals blood levels of ghrelin Increase with fasting Decrease after a meal In humans injection of ghrelin increases eating Also can increase thoughts of food Elicited vivid images of food in some people blood levels increase shortly prior to a m