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Introduction to Psychology, Anatomy & Physiology of Food

Introduction to Psychology, Anatomy & Physiology of Food. Food choices, Chemoreception, Digestion & Absorption. True or False. Sometimes you may have an appetite even though you are not hungry. Your stomach is the primary organ which “tells you” you are hungry.

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Introduction to Psychology, Anatomy & Physiology of Food

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  1. Introduction to Psychology, Anatomy & Physiology of Food Food choices, Chemoreception, Digestion & Absorption

  2. True or False • Sometimes you may have an appetite even though you are not hungry. • Your stomach is the primary organ which “tells you” you are hungry. • Taste and smell are chemical senses. • Those big bumps are your tongue are taste buds. • Taste is partly genetic. • Smell influences the “taste” of foods and drinks. • Smell and memory have no association. • The entire process of digesting and absorbing a meal takes about 24 hours. • Most of the digestion and absorption of food takes place in the stomach. • Digestion involves both physical and chemical change of compounds.

  3. Food Stimulates the Senses • Sight • Including advertising • Taste • Smell • Sound • Fizzy soda, Snap! Crackle! Pop! • Touch (texture) • Mashed potatoes, thick French fries, or rippled potato chips?

  4. Appetite & Hunger • Appetite • Response to environmental clues • Related to pleasant sensations • Even connections to holidays, locations, activities • Is the reason behind cravings • Hunger • Basic physiological function • Internal signals, not environmental • Unpleasant • Not typically associated with specific foods

  5. Hunger & Satiation • Various factors affect hunger and satiation • The hypothalamus, part of the forebrain (which regulates involuntary activity) promotes the “seeking” of food • Stimulated by: • Physical signals from cells of the stomach, small intestine • Hormonal signals from gut, liver, blood • We are adept at ignoring signals, and eat when we are not hungry

  6. Satiety Values • Food containing protein have highest satiety values • High fat higher than low fat • Amount of fiber and water • Solid > semi-solid > liquid

  7. Why you choose the foods you choose • Sensory: taste & smell; texture (feeling/sound), temperature • Learned but can change (ex: environment) and can be “unlearned” (ex: experience) • Culture • Beliefs • Emotional • Social • Health • Cost • Proximity • Advertising

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