Human Physiology: An Integrated Approach (8th Edition)
8th Edition
ISBN: 9780134605197
Author: Dee Unglaub Silverthorn
Publisher: PEARSON
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Textbook Question
Chapter 22, Problem 25RQ
Explain the current theory of the control of food intake. Use the following terms in your explanation: hypothalamus, feeding center, satiety center, appetite, leptin, NPY, neuropeptides.
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Consider a scenario in which a person is on a diet and is eating far less each day than dictated by their set point. describe both the glucostatic theory and the lipostatic theory, explain why this person might be motivated to eat, both in the short-term and over the long-term.
An individual suffers a deficiency in functional pancreatic lipase so that this enzyme is not normally active. What food component will this effect and how will it be affected? What functions of food processing will be affected? How will the individual’s nutrition be impacted by this deficiency?
Answer the third question, How will the individual’s nutrition be impacted by this deficiency? Be as detailed as possible
An individual suffers a deficiency in functional pancreatic lipase so that this enzyme is not normally active. What food component will this effect and how will it be affected? What functions of food processing will be affected? How will the individual’s nutrition be impacted by this deficiency?
Answer the second question which is, what functions of food processing will be affected? Be detailed
Chapter 22 Solutions
Human Physiology: An Integrated Approach (8th Edition)
Ch. 22.1 - Explain the roles of the satiety and feeding...Ch. 22.1 - Name the four layers of the GI tract wall,...Ch. 22.2 - Prob. 3CCCh. 22.2 - Prob. 4CCCh. 22.2 - Prob. 5CCCh. 22.2 - Prob. 6CCCh. 22.4 - Prob. 7CCCh. 22.4 - Prob. 8CCCh. 22.4 - Use your understanding of digestive physiology to...Ch. 22.5 - Prob. 10CC
Ch. 22.5 - Prob. 11CCCh. 22.5 - Prob. 12CCCh. 22.6 - What are the primary target tissues for insulin?Ch. 22.6 - Why are glucose metabolism and glucose transport...Ch. 22.6 - What is the advantage to the body of inhibiting...Ch. 22.6 - Prob. 16CCCh. 22.6 - Prob. 17CCCh. 22.6 - Prob. 18CCCh. 22.6 - Prob. 19CCCh. 22.6 - Prob. 20CCCh. 22.7 - Prob. 21CCCh. 22.7 - Prob. 22CCCh. 22.7 - Prob. 23CCCh. 22.7 - Prob. 24CCCh. 22 - Define metabolic, anabolic, and catabolic...Ch. 22 - Prob. 2RQCh. 22 - Prob. 3RQCh. 22 - Prob. 4RQCh. 22 - Define basal metabolic rate (BMR). Under what...Ch. 22 - Prob. 6RQCh. 22 - Prob. 7RQCh. 22 - What is a nutrient pool? What are the three...Ch. 22 - Prob. 9RQCh. 22 - Prob. 10RQCh. 22 - Prob. 11RQCh. 22 - Name the two hormones that regulate glucose...Ch. 22 - Which noncarbohydrate molecules can be made into...Ch. 22 - Under what circumstances are ketone bodies formed?...Ch. 22 - Name two stimuli that increase insulin secretion,...Ch. 22 - Prob. 16RQCh. 22 - What factors release glucagon? What organ is the...Ch. 22 - Prob. 18RQCh. 22 - Prob. 19RQCh. 22 - Prob. 20RQCh. 22 - Prob. 21RQCh. 22 - Prob. 22RQCh. 22 - Prob. 23RQCh. 22 - Prob. 24RQCh. 22 - Explain the current theory of the control of food...Ch. 22 - Prob. 26RQCh. 22 - Scott is a bodybuilder who consumes large amounts...Ch. 22 - Prob. 28RQCh. 22 - Prob. 29RQCh. 22 - One of the debates in fluid therapy for diabetic...Ch. 22 - Prob. 31RQCh. 22 - Prob. 32RQ
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- Describe the mechanisms of hunger and satiation. What brain mechanisms are important in the regulation of hunger and eating? Please provide real experiments or studies as evidence to this!arrow_forwardIn order for the food to be processed and absorbed in an optimal way, there are several feedback mechanisms. One of the most important starts when the food reaches the small intestine, this is sometimes also called the intestinal phase. Describe what happens if the food that reaches the duodenum contains a lot of fat and a lot of protein. The answer must include: Which different mechanisms are affected by the respective stimuli (fat and protein) and how (increases or decreases the activity). What cell type senses stimuli and how these cells react. Which different signaling pathways (including the signaling substances involved) control the different mechanisms that are affected by the respective stimuli. Feel free to draw.arrow_forwardWhat are the 3 macronutrients and how do each provide energy to the body? Define the fed, post-absorptive, fasting, and starved states. Outline changes in the utilization of glucose, fatty acids, amino acids, and ketone bodies as the body transitions from the fed state to the prolonged starvation state. Describe the impacts of insulin, glucagon, epinephrine, and cortisol on CHO, lipid, and protein metabolism. Describe the major pathways that occur in the liver, muscle, adipose tissue. Describe which hormones exercise tends to increase and potential impacts on pathways we’ve discussed. Describe the cori cycle and the glucose-alanine cycle. Describe differences in primary fuel sources by exercise intensity. Describe classical vs moderate CHO loading in preparation for competition in trained athletes. Simple to the point answers please!arrow_forward
- The apparent digestibility, if the nutrient consumed is 95, and nutrient excreted is 35, is: use following equation Apparent digestibility = (Nutrients intake -nutrients in feces)/(nutrients i intake ) ×100 = ---- (%) 76% 17% 63.15% 35%arrow_forwardSomeone who has been running a race is probably quite hungry at the end of it, while someone who has been sitting and snacking all day might have an appetite but would not actually be hungry. Similarly, someone who has taken in all the nutrients he/she needs for a day might be in the condition of satiety, but might still need a pizza, an ice cream and a few bars of chocolate before feeling truly satiated. Explain the different concepts (i. Hunger; ii. Appetite; iii. Satiety and iv. Satiated) to your friend to help him understand how they are related.arrow_forwardThe “milkshake studies” described in lecture ways that the eating of dieters differs from non-dieters. Name two of these differences and explain why these differences are important in understanding the long-term effectiveness of dieting.arrow_forward
- Discuss the mechanical and chemical digestion of starch,protein, and fat, describing all the steps of each.arrow_forwarddescribe some factors that regulate hunger and satiety;arrow_forwardOutline the the role of circadian rhythm, hormones and receptors regulating appetite and metabolic activity.arrow_forward
- Which of the following statements is TRUE? Hydrochloric acid makes an acidic environment in the stomach that promotes promotes polysaccharide digestion. Lipase, produced by the pancreas, digests the emulsified fats into fatty acids. Bile, synthesized by the liver and stored in the gall bladder, digests fats which will then be absorbed in the small intestine The acidic environment converts the inactive pepsin into its active form: pepsinogen. Pepsinogen digests proteins in the stomach.arrow_forwardAn individual suffers a deficiency in functional pancreatic lipase so that this enzyme is not normally active. What food component will this affect and how will it be affected? What functions of food processing will be affected? How will the individual’s nutrition be impacted by this deficiency?arrow_forwardThe regulation of the gastrointestinal response is done via which of the following? Hormonal interactions Neural interactions Hormonal and neural interactions Neural and electrical interactionsarrow_forward
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