Psych 370 Chpt 12 Pinel

1) Many people assume that hunger is normally triggered when energy resources fall

A) below a prescribed optimal homeostatic level called a set point.

B) to the glucose level.

C) to a fat set point.

D) to the settling point.

E) to the optimal levels of hypothalamic activity.

a

2) The case of R.H., the man who forgot not to eat, suggests that

A) all obese people eat too much.

B) the motivation to eat a meal does not normally come from the decline of energy resources.

C) only amnesic patients have no set points.

D) amnesic patients forget their set points.

E) there are set points for complex foods such as veal parmigiana.

b

3) As a consequence of digestion, three different forms of energy are delivered to the body:

A) peptides, alcohol, and proteins.

B) disaccharides, enzymes, and peptides.

C) lipids, amino acids, and glucose.

D) alcohol, amino acids, and carbohydrates.

E) pizza, fries, and beer.

c

4) Most of the body's energy reserves are stored in the form of

A) glycogen.

B) fat.

C) glucose.

D) protein.

E) alcohol.

b

5) The body stores energy as

A) fats.

B) glycogen.

C) proteins.

D) all of the above

E) both A and C

D

6) There are __________ phases of energy metabolism.

A) 2

B) 14

C) 3

D) 5

E) 15

C

7) The three phases of energy metabolism are, in sequence,

A) eat, fast, and absorb.

B) absorptive, cephalic, and fasting.

C) cephalic, absorptive, and fasting.

D) fasting, absorptive, and cephalic.

E) absorb, fast, and eat.

c

8) Which phase of energy metabolism is triggered by the sight, odor, or taste of food, or just by thinking about eating?

A) fasting phase

B) cephalic phase

C) absorptive phase

D) dynamic phase

E) static phase

b

9) The transition between the absorptive and fasting phase occurs when

A) a person begins to weaken from lack of food.

B) about 4 hours have passed since the last meal.

C) the body stops deriving its energy from the fuels still circulating in the blood from the previous meal.

D) the brain stops deriving its energy from glycogen.

E) the brain stops deriving its energy from the glycogen stored in neurons from the previous meal.

c

10) Insulin promotes the

A) use of glucose as a metabolic fuel.

B) conversion of glucose to fat.

C) conversion of glycogen to glucose.

D) both A and B

E) both B and C

D

11) Immediately following a meal, glucose levels in the blood do not increase as much as they otherwise might because

A) insulin promotes the use of glucose by the body.

B) glucagon promotes lipolysis.

C) glucagon promotes lipogenesis.

D) glucagon promotes the conversion of glucose to glycogen and fat.

E) both A and B

A

12) Insulin promotes the

A) conversion of glucose to glycogen and fat.

B) use of glucose as the primary source of energy by the body.

C) storage of glycogen and fat.

D) all of the above

E) none of the above

D

13) During the fasting phase, the body (excluding the brain) cannot use glucose as a metabolic fuel because

A) there is none left.

B) it is all stored in neurons.

C) insulin levels are low and insulin is needed for glucose to enter the cells of the body.

D) glycogen is needed for glucose to enter the cells of the body.

E) glucose is needed for insulin to enter the cells of the body.

C

14) The conversion of protein to glucose is called

A) gluconeogenesis.

B) glucagon.

C) glucogenesis.

D) the cephalic phase.

E) glucosis.

A

15) During the fasting phase, most of the energy used by muscles is derived from

A) glucose.

B) free fatty acids released from adipose tissue.

C) glycogen.

D) amino acids.

E) ketones.

B

16) Free fatty acids are the main source of energy for the body (excluding the brain) during

A) puberty.

B) infancy.

C) the fasting phase.

D) the cephalic phase.

E) the absorption phase.

C

17) During the fasting phase, the main fuel of the brain is

A) free fatty acids.

B) glucose.

C) ketones.

D) carbohydrates.

E) gluconeogenesis.

B

18) Although the __________ assumption is engrained in most people's thinking, it is inconsistent with most of the evidence.

A) negative feedback

B) feedback

C) positive feedback

D) homeostasis

E) set-point

E

19) Many people believe that hunger is a product of

A) high levels of insulin.

B) high levels of glucagon.

C) energy deficits.

D) meal times.

E) set points.

C

20) All set-point models have

A) a set-point mechanism.

B) a detector mechanism.

C) an effector mechanism.

D) all of the above

E) a thermostat.

D

21) All set-point systems are __________ systems.

A) negative feedback

B) positive feedback

C) no-feedback

D) settling point

E) positive-incentive

A

22) Negative feedback systems in the body tend to maintain

A) homeostasis.

B) excessive body weight.

C) lipolysis.

D) glucostats.

E) positive incentives.

A

23) Set-point negative-feedback systems are one way of maintaining

A) high levels of food intake.

B) high levels of body fat.

C) high levels of energy consumption.

D) high levels of hunger.

E) homeostasis.

E

24) Glucostatic theory is to lipostatic theory as

A) glucose is to fat.

B) short-term is to long-term regulation.

C) long-term is to short-term regulation.

D) both A and B

E) both A and C

D

25) According to the lipostatic theory,

A) reduced fat levels in the body are the primary cause of mealtime hunger.

B) each person has a body-fat set point.

C) maintaining fat levels in the body at homeostatic levels is a major factor in the long-term regulation of food intake.

D) all of the above

E) both B and C

E

26) Set-point theories of hunger and eating are inconsistent with

A) eating-related evolutionary pressures as we understand them.

B) the major effects on eating of taste, learning, and social factors.

C) the failure of researchers to confirm that energy deficits are the usual stimuli for eating.

D) all of the above

E) both A and B

D

27) Injections of insulin

A) usually increase blood glucose.

B) usually trigger eating.

C) trigger eating only if the doses are large enough to produce reductions in blood glucose that are greater than those that would normally occur under typical free-feeding conditions.

D) both A and B

E) both A and C

C

28) Consuming a high-calorie drink before a meal reliably

A) reduces hunger.

B) reduces the number of calories in the following meal by approximately the same number as those in the drink.

C) reduces the set-point.

D) both A and B

E) none of the above

E

29) Inconsistent with theories that hunger and eating are entirely regulated by set points is the fact that

A) flavor has a major impact on hunger and eating.

B) the brain can use ketones.

C) the main fuel of the brain is glucose.

D) humans are not warm-blooded.

E) men weigh more than women.

A

30) The inability of set-point theories to account for the basic phenomena of hunger and eating has led to the development of

A) homeostatic theories.

B) dual-center theories.

C) positive-incentive theories.

D) feedback theories.

E) conditioning theories.

C

31) The anticipated pleasurable effect of eating a particular food is that food's

A) nutritive density.

B) nutritive value.

C) reinforcement.

D) reinforcement value.

E) positive-incentive value.

E

32) According to the positive-incentive theory, the main cause of hunger in food-replete environments is

A) a shortage of calories in the body.

B) the presence or anticipation of food.

C) deviation from an energy set point.

D) deviation from a positive-incentive set point.

E) high levels of insulin.

B

33) Which of the following influences the positive-incentive value of food?

A) the flavor of the food

B) the amount of time since one last ate

C) one's previous experiences with the food

D) whether or not other people are present and eating

E) all of the above

E

34) Most humans have a fondness for __________ tastes.

A) sweet

B) fatty

C) salty

D) all of the above

E) both B and C

D

35) Eating sweet and fatty foods is adaptive for many mammals living in the wild because in nature these tastes

A) are characteristic of energy-rich foods.

B) are often found in association with beneficial vitamins and minerals.

C) are only rarely associated with high-calorie foods.

D) both A and B

E) both B and C

D

36) Animals learn to

A) prefer the tastes of key vitamins and minerals in their food.

B) prefer tastes that have been followed by an infusion of calories.

C) avoid tastes that have been followed by gastrointestinal illness.

D) all of the above

E) both B and C

E

37) Rats have been shown to prefer flavors that

A) they experience in their mother's milk.

B) they smell on the breath of other rats.

C) taste of vitamins.

D) both A and B

E) both A and C

D

38) Animals with a sodium deficiency

A) never learn to prefer food laced with sodium salt.

B) slowly learn to prefer the taste of sodium salt by experiencing its health-promoting effects.

C) slowly learn to prefer the taste of sodium salt by experiencing the alleviation their symptoms.

D) automatically prefer the taste of sodium salt.

E) both B and C

D

39) Animals with a sodium deficiency, tend to favor diets rich in sodium because

A) they learn to recognize the health-promoting effects of sodium-rich diets.

B) they learn to recognize the health-disrupting effects of sodium-free diets.

C) the deficiency produces an immediate preference for the taste of sodium salts.

D) sodium is usually found in thiamine-rich diets.

E) thiamine is usually found in sodium-rich diets.

C

40) Animals in the wild tend to eat a balanced diet because they

A) have an innate preference for all foods that contain critical toxins.

B) have an innate preference for the taste of all critical vitamins and minerals.

C) learn to prefer the tastes of all of the vitamins and minerals that are good for them.

D) recognize the tastes of all of the vitamins and minerals that were in their mother's milk.

E) none of the above

E

41) Rats that have lived for several weeks with access to only a single laboratory chow that is devoid of thiamine

A) automatically prefer familiar foods tasting of thiamine.

B) will always learn to prefer new foods tasting of thiamine.

C) will often learn to prefer the taste of a new diet that contains thiamine.

D) sometimes learn to prefer the taste of thiamine.

E) will sometimes learn to avoid the taste of thiamine.

C

42) According to the text, many people who live in modern industrialized societies have difficulty eating a diet with enough vitamins and minerals because

A) during evolution they lost their ability to associate taste with outcome.

B) conditioned taste aversions inevitably override the effects of positive learning.

C) they eat too many different flavors each day for their systems to learn the relation between the flavor of a food and its effects.

D) humans have lost the ability to taste vitamins and minerals.

E) taste is overpowered by olfaction.

C

43) Those mammals with ready access to a continuous supply of good food usually eat __________ per day.

A) three meals

B) one large meal

C) two large meals

D) three or fewer meals

E) many small meals, or snacks,

E

44) People tend to feel hungry

A) at their regular mealtimes, whenever they are.

B) at noon.

C) in the evening.

D) in the morning.

E) B, C, and D

A

45) According to Woods, the hunger that one experiences as a regular mealtime approaches is

A) your body crying out for energy.

B) caused by an energy deficit.

C) the result of the changes occurring in your body in preparation for the homeostasis-disturbing meal.

D) the result of elevated blood glucose levels.

E) the result of low levels of insulin.

C

46) According to Woods, in the short-term, meals are

A) controlled by set points.

B) homeostasis-disturbing.

C) homeostasis-promoting.

D) likely to be eaten during the cephalic phase.

E) likely to be initiated during the fasting phase.

B

47) According to Woods, the cephalic phase is a period during which

A) physiological changes occur that tend to minimize the homeostasis-disturbing effects of the expected meal.

B) the effects of energy deficits are minimized.

C) the set-point is calibrated.

D) hunger starts to dissipate.

E) satiety starts to dissipate.

Answer: A

A

48) A classic series of conditioning experiments in laboratory rats showed that the initiation of eating can be a consequence of

A) operant conditioning.

B) Pavlovian conditioning to meal-predictive cues.

C) instrumental conditioning.

D) the effects of odor on meal initiation.

E) the effects of taste on meal initiation.

B

49) According to the Pavlovian conditioning studies of Weingarten, we are likely to initiate meals when

A) we have an energy deficit.

B) we are about to have an energy deficit.

C) we are in situations in which we have often eaten before.

D) unconditional stimuli are presented.

E) we enter situations in which others are eating.

C

50) Don poured himself half a glass of milk. Because he was thirsty, he added half a glass of water to it. In doing so, Don

A) doubled the milk's nutritive density.

B) increased the milk's nutritive density by 50%.

C) halved the milk's nutritive density.

D) reduced the milk's nutritive density by 100%.

E) reduced the milk's nutritive density by 33.33%.

C

51) Sham-eating procedures typically reduce caloric intake into the bloodstream during a meal by

A) 100%.

B) 40%.

C) 60%.

D) 80%.

E) 20%.

A

52) Illustrated here is a __________ preparation.

A) sham-eating

B) VMH-lesioned

C) LH-lesioned

D) vagotomized

E) gastric by-pass

A

53) In sham-eating experiments, the first sham eaten meal of a familiar diet is typically the same size as previous normal meals of the same diet. This suggests that the amount that we eat at a meal is influenced by

A) our previous experience of the physiological consequences of eating the same food.

B) the presence of anticipatory eating responses.

C) the amount of sodium in it.

D) the length of the meal.

E) the rate at which the meal is digested.

A

54) Small amounts of food eaten prior to a meal __________ hunger. This is called __________.

A) reduce; satiety

B) reduce; feeding intervention

C) increase; the appetizer effect

D) increase; sham eating

E) increase; conditioning

C

55) Rats eat __________ when fed __________.

A) less; in groups

B) less; a cafeteria diet

C) more; in groups

D) more; in isolation

E) more; following VMH stimulation

C

56) Which of the following produces a substantial increase in the caloric intake of laboratory rats and a significant increase in their body weight?

A) removing thiamine from their usual laboratory chow

B) adding thiamine to their usual laboratory chow

C) offering them a cafeteria diet, rather than their usual single-chow laboratory diet

D) sham feeding them

E) both C and D

C

57) Cafeteria diets

A) greatly reduce consumption.

B) maintain consumption at baseline levels.

C) are those in which several palatable foods are available.

D) are inherently less healthy.

E) increase sensory-specific satiety.

C

58) __________ encourages the consumption of a varied diet.

A) Body fat

B) Sensory-specific satiety

C) A set point

D) Palatability

E) Negative feedback

B

59) As a meal is consumed, there is

A) a rapid decline in the positive-incentive values of the particular tastes that are being consumed.

B) an increase in the positive-incentive value of the foods that are being consumed.

C) a gradual decline in the positive-incentive value of all foods.

D) no effect on the positive incentive value of familiar tastes.

E) both A and C

E

60) Hunger and eating can be induced in satiated mammals by decreasing blood glucose levels with large injections of insulin. However, such large decreases

A) rarely, if ever, occur in healthy humans or other mammals with ready access to food.

B) occur naturally about four times per day in humans.

C) occur naturally about three times per day in most mammals.

D) occur naturally just before mealtime in North Americans, who are used to eating three meals per day.

E) occur six times per day in humans--on the average.

A

61) According to the dominant hypothalamic theory of eating in the 1950s and 1960s, hunger is to satiety as the

A) LH is to the VMH.

B) VMH is to the LH.

C) LH is to the paraventricular nuclei.

D) pancreas is to the liver.

E) paraventricular nuclei are to the LH.

A

62) The VMH hyperphagia syndrome comprises two phases. In chronological sequence, these phases are the

A) aphagia phase and the adipsia phase.

B) adipsia phase and the aphagia phase.

C) dynamic phase and the static phase.

D) hyperphagia phase and the hypophagia phase.

E) static phase and the dynamic phase.

C

63) The dynamic phase of the VMH syndrome is associated with

A) hypophagia.

B) weight gain.

C) lipogenesis.

D) all of the above

E) both B and C

E

64) Rats in the static phase of the VMH syndrome

A) have LH lesions.

B) are grossly hyperphagic.

C) eventually enter the dynamic phase.

D) increase their food intake following a period of deprivation.

E) are hypophagic.

D

65) Grossly obese rats that are regulating their weights after large bilateral VMH lesions are usually

A) moderately hyperphagic.

B) grossly hyperphagic.

C) moderately hypophagic.

D) grossly hypophagic.

E) aphagic.

A

66) Large bilateral lesions of the lateral hypothalamus produce

A) aphagia.

B) adipsia.

C) hyperphagia.

D) both A and B

E) both B and C

D

67) Evidence suggests that the hyperphagia of rats with large bilateral VMH lesions may result from

A) sham eating.

B) intragastric feeding.

C) increases in insulin release.

D) hypoinsulinemia.

E) gluconeogenesis.

C

68) Evidence suggests that the effects of large bilateral VMH lesions on eating are, in part, caused by damage to the __________ or its connections.

A) paraventricular nuclei

B) lateral geniculate nuclei

C) lateral hypothalamus

D) preoptic nuclei

E) amygdala

A

69) The idea that the LH is a hunger center has largely been abandoned because

A) bilateral lesions of the LH produce hyperphagia.

B) the paraventricular nucleus appears to be the hunger center.

C) bilateral LH lesions produce severe and general motor disturbances and reduce responsiveness to all kinds of sensory input, not just food.

D) LH lesions do not reduce eating.

E) LH lesions do not reduce either eating or drinking.

C

70) VMH lesions in rats

A) increase lipogenesis.

B) increase insulin release.

C) reduce lipolysis.

D) all of the above

E) none of the above

D

71) Undermining the theory that the VMH is the satiety center is the fact that selective lesions of the __________ nuclei of the hypothalamus lead to hyperphagia and obesity.

A) paraventricular

B) lateral

C) ventromedial

D) mammillary

E) dorsomedial

A

72) One of the first studies of the physiology of hunger was that of Cannon and Washburn (1912). They found that

A) subjective feelings of hunger are associated with stomach contractions.

B) subjective feelings of hunger are associated with eating.

C) stomach contractions are associated with high blood glucose levels.

D) stomach contractions are associated with eating.

E) eating is associated with high blood glucose levels.

A

73) The conclusion of the 1912 study illustrated here was that stomach contractions are associated with

A) eating.

B) hunger.

C) pain.

D) gas.

E) excess satiety.

B

74) Human patients who have had their stomachs surgically removed eat

A) so little that they need to be fed intravenously to survive.

B) much more than do humans with stomachs.

C) continue to maintain their body weights by eating more meals of smaller size.

D) only through implanted fistulas.

E) only wet food.

C

75) In a classic study, a stomach was transplanted from one rat into another and connected to the circulatory system of the recipient. Food was then injected into the implanted stomach. This experiment indicated that

A) the gastrointestinal tract produces a satiety signal.

B) food-related chemical signals from the stomach are transmitted through the circulatory system to the brain.

C) hunger signals from the stomach are transmitted through the nervous system to the brain.

D) both A and B

E) both A and C

D

76) Food in the stomach stimulates the release of __________ from the stomach wall.

A) peptides

B) ketones

C) free fatty acids

D) glucose

E) bile

A

77) CCK, bombesin, glucagon, and somatostatin

A) are peptides.

B) are released from the gut.

C) have been reported to increase food intake.

D) all of the above

E) both A and B

E

78) Neuropeptide Y, galanin, orexin A, and ghrelin are

A) hunger peptides.

B) amino acids.

C) catecholamines.

D) serotonin agonists.

E) satiety peptides.

A

79) Both galanin and neuropeptide Y

A) are peptides.

B) increase eating.

C) have effects similar to those of CCK.

D) all of the above

E) both A and B

E

80) CCK is to neuropeptide Y as

A) galanin is to CCK.

B) serotonin is to satiety.

C) satiety is to hunger.

D) rats are to humans.

E) hunger is to satiety.

C

81) Many hunger and satiety peptides have receptors in the

A) hippocampus.

B) hypothalamus.

C) amygdala.

D) prefrontal cortex

E) striatum.

B

82) __________ have been shown to reduce hunger, eating, and body weight in human patients.

A) Glutamate agonists

B) Serotonin agonists

C) Acetylcholine antagonists

D) Dopamine antagonists

E) Norepinephrine antagonists

B

83) People with __________ act as if they are starving.

A) LH lesions

B) dopamine agonists

C) Prader-Willi syndrome

D) amnesia

E) Down syndrome

C

84) The set-point theory of body weight regulation is designed to explain

A) fluctuations in body weight.

B) why the weights of adults stay constant.

C) the relation between glucostatic and lipostatic theories.

D) how peptides promote satiety.

E) why obesity is so prevalent.

B

85) A major problem with the set-point theory of body weight regulation is that it

A) cannot explain the effects of satiety peptides.

B) cannot explain how LH lesions increase hunger.

C) cannot explain the increasing prevalence of obesity.

D) is too parsimonious.

E) is too vague.

C

86) An important health-related implication of the set-point theory of body-weight regulation and hunger is that

A) the value of each person's set point should be appropriate for her or his good health.

B) obese people with set points should feel more hungry.

C) people with set points should tend to eat more than is appropriate for optimal health.

D) all of the above

E) both B and C

A

87) It seems clear that warm-blooded animals that have ready access to a variety of palatable foods eat far more than is optimal for their health. Evidence of this point comes from

A) studies of the superior health of humans who eat substantially less than others.

B) experiments on the effects of calorie restriction in many different species.

C) experiments linking blood glucose with brain damage in human patients.

D) all of the above

E) both A and B

E

88) In one experiment, the caloric intake of mice was reduced from free-feeding levels by up to 25, 55, or 65%. The benefits of the caloric restriction were greatest in the 65% group. These benefits included

A) an increased life span.

B) a reduced incidence of cancer.

C) improved immune responses.

D) all of the above

E) none of the above

D

89) As a person puts on weight, there is

A) greater caloric restriction.

B) an increase in the efficiency of energy use.

C) a decrease in the efficiency of energy use.

D) a decrease in diet-induced thermogenesis.

E) less sensory-specific satiety.

C

90) If you were to eliminate 500 calories from your daily diet, you would likely

A) lose a constant amount each day until you stopped losing weight.

B) automatically decrease your exercise, and your weight would stay about the same.

C) initially lose weight, but the amount lost each day would decline until a new stable weight was reached.

D) produce less heat and lose no weight.

E) keep losing weight until you terminated your diet.

C

91) Diet-induced thermogenesis refers to the increases in body temperature produced by

A) eating fats.

B) increases in body fat.

C) eating carbohydrates.

D) eating proteins.

E) eating low-calorie diets.

b

92) The rate at which resting individuals utilize their energy resources to maintain their basic body processes is

A) the basal metabolic rate.

B) schedule-induced polydipsia.

C) basal thermogenesis.

D) basal polydipsia.

E) diet-induced thermogenesis.

a

93) The level at which the various factors that influence body weight achieve an equilibrium is called the body weight

A) set point.

B) settling point.

C) water level.

D) cephalic level.

E) leaky barrel.

b

94) Settling-point models of body weight regulation

A) maintain a loose kind of homeostatic regulation.

B) do not have a prescribed set point.

C) do not have negative feedback mechanisms that actively correct changes from homeostasis.

D) have negative feedback mechanisms that reduce the impact on body weight of changes in consumption.

E) all of the above

e

95) The leaky-barrel model of body weight regulation is a

A) settling-point model.

B) negative-feedback model.

C) set-point model.

D) all of the above

E) both A and B

E

96) The leaky-barrel model of body weight regulation

A) is a settling-point model.

B) can account for the fact that body weight often remains relatively stable.

C) can account for the fact that compensatory changes occur to reduce decreases or increases in body weight.

D) can account for the fact that dieters tend to regain lost weight once they go off their diets.

E) all of the above

E

97) Which of the following cases can be readily accounted for by the leaky-barrel model, but not by traditional set-point models?

A) A women married a cook, and her weight rapidly increased by 5 kilograms; the added weight stayed, despite her efforts to lose it.

B) A business executive became a marathon runner, and her food consumption went up while her weight went down and stayed down.

C) A dieter changed his lifestyle, he lost 30 kilograms, he never put the weight back on, and he never felt any compulsion to overeat.

D) all of the above

E) none of the above

D

98) Settling-point models of weight regulation can explain why

A) body weight remains relatively constant in many adults.

B) many adults display enduring changes in body weight.

C) metabolic changes reduce the impact of starvation or gluttony.

D) dieters regain lost weight after they go off their diets.

E) all of the above

E

99) Activities such as fidgeting and maintaining posture use energy; this process is called

A) BOLT.

B) MEAT.

C) NEAT.

D) HEAT.

E) TEAT.

C

100) According to the text, obesity is now prevalent in industrialized countries because

A) high-positive-incentive value foods are continuously and readily available in these countries.

B) humans have evolved to eat as much as they can when food is available.

C) cultures have evolved to promote eating when food is available.

D) all of the above

E) both A and B

D