Satiation Satiety And The Control Of Food Intake

With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims. Provides a concise and authoritative overview of appetite regulation Focuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control Discusses implications for public health

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research. Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.

A complex interplay of social, economic, psychological, nutritional and physiological forces influence ingestive behavior and demand an integrated research approach to advance understanding of healthful food choices and those that contribute to health disordersincluding obesity-related chronic diseases. Taking a multifaceted approach, Appe

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research. Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.

The elegant ‘interconnected mechanisms’ by which the gastrointestinal (GI) tract regulates food intake are a marvel of biology, but the redundancy (e.g., several hormones seem to have effects in food intake) of both GI (by means of hormones) and central nervous system (CNS, by means of satiety/satiation signals) pathways governing energy homeostasis poses formidable challenges for scientists trying to take a clear glimpse of this machinery, e.g. for designing anti-obesity and alike pharmaceuticals. In essence, notwithstanding the astonishing advancements made over the past few decades in unscrambling many of the molecular pathways involved in energy (homeostasis) regulation, a rather cloudy understanding of “how all the pieces fit together to function as an integrated system” is what can be found for the most part in the scientific community; we discuss that in part II of the work, in a single chapter divided in several sections for numerous imperative hormones, e.g. cholecystokinin. The current work is divided into three parts: part I is regarding fundamentals of physiology and mathematical modeling employed all over the work; part II is more generic and concerns several hormones (what we have called a “web of hormones”) and part III (divided into three chapters) is more specific, concerning a single hormone (i.e., ghrelin). The core of the work is part III, and to a certain extent part II, bearing mind we provide a literature review based on papers scattered/dispersed all over the medical science literature. The main objective of this work is proposing a mathematical model for ghrelin dynamics (Figure 70), a model centered on the gastrointestinal tract (stomach + small intestine, a two-compartment model), with daily-like dynamics, short-term dynamics; and, simultaneously, proposing a prototype for a systems biology like model (igure 40), a model based on numerous hormones, for understanding mathematically food intake/bodyweight control. Ghrelin is a quite powerful orexigenic hormone discovered in the late 1990s that controls appetite and energy homeostasis, alongside leptin and other hormones still to be investigated in depth by the medical sciences literature. Accordingly, we provide a (simple) mathematical model, consisting of a set of ordinary differential equations detailing ghrelin dynamics combined to gastrointestinal signals due to meals. Numerical simulations are able to replicate in silico available data from the literature; additionally, we were able to fit a reduced version of the basal model to experimental data. The model is developed as a module for a bigger potential multi-compartmental structure, detailing food and energy homeostasis within a sort of "a web of hormones" (see part II and the last chapter of part III). The present contribute is to recommend a primary mathematical model for ghrelin dynamics centered in the gastrointestinal tract, with potentiality to be applied also for postabsorptive states, left mainly as future works. We go on with the model by presenting mainly two variations, further unfolding is left as future endeavor: tastants and stochastic version. We test several optimization routines for the parameter estimation procedure, hybrid algorithms (global + local search), for parameter estimation, based on data published for humans (three meals a day). For all the routines, the best is a hybrid composed of simulating annealing as global search and pattern search as local search. In the objective function (sum of the squared errors, SSE), we apply artificial neural networks (a two-layer feedforward neural network) for generating new data from the data already published, a strategy adopted to increase the data set. In the last part of the chapter about ghrelin modeling (part III), we propose several prototypes for future works based on the basal models; the model used for parameter estimation is a “minimal/reduced” model; we also provide discussions and future works for the minimal model and parameter estimation. Key-words. Ghrelin; leptin; mathematical modelling; food intake; appetite; parameter estimation.

Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies and their innovative application. The book puts consumer research in-context with coverage of immersive techniques and virtual reality, while also looking at health-related Issues in consumer science, including sections on food intake and satiation. Other sections delve into physiological measurements within the context of consumer research and how to design studies for specific populations. In conjunction with the first volume, which covers new approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. With examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies. Presents comprehensive coverage of new and emerging techniques in consumer science Provides examples of successful application of the methodologies presented throughout Identifies how to design research for special populations, including children, the elderly and low-income consumers Discusses sensitivity to cross-cultural populations and emerging markets Includes research design for food, cosmetic and household products Highlights both psychological and physiological consumer measurements

Reflections on feeding body and spirit in a world of change Animal scientists have long considered domestic livestock to be too dumb to know how to eat right, but the lifetime research of animal behaviorist Fred Provenza and his colleagues has debunked this myth. Their work shows that when given a choice of natural foods, livestock have an astoundingly refined palate, nibbling through the day on as many as fifty kinds of grasses, forbs, and shrubs to meet their nutritional needs with remarkable precision. In Nourishment Provenza presents his thesis of the wisdom body, a wisdom that links flavor-feedback relationships at a cellular level with biochemically rich foods to meet the body's nutritional and medicinal needs. Provenza explores the fascinating complexity of these relationships as he raises and answers thought-provoking questions about what we can learn from animals about nutritional wisdom. What kinds of memories form the basis for how herbivores, and humans, recognize foods? Can a body develop nutritional and medicinal memories in utero and early in life? Do humans still possess the wisdom to select nourishing diets? Or, has that ability been hijacked by nutritional "authorities"? Consumers eager for a "quick fix" have empowered the multibillion-dollar-a-year supplement industry, but is taking supplements and enriching and fortifying foods helping us, or is it hurting us? On a broader scale Provenza explores the relationships among facets of complex, poorly understood, ever-changing ecological, social, and economic systems in light of an unpredictable future. To what degree do we lose contact with life-sustaining energies when the foods we eat come from anywhere but where we live? To what degree do we lose the mythological relationship that links us physically and spiritually with Mother Earth who nurtures our lives? Provenza's paradigm-changing exploration of these questions has implications that could vastly improve our health through a simple change in the way we view our relationships with the plants and animals we eat. Our health could be improved by eating biochemically rich foods and by creating cultures that know how to combine foods into meals that nourish and satiate. Provenza contends the voices of "authority" disconnect most people from a personal search to discover the inner wisdom that can nourish body and spirit. That journey means embracing wonder and uncertainty and avoiding illusions of stability and control as we dine on a planet in a universe bent on consuming itself.

This volume on the neurophysiological mechanisms of satiation deals with the stimuli at sites in the mouth, stomach and intestine that initiative this negative-feedback process provides a detailed behavioural analysis, and reviews the satiating effects of cholecystokinin, bombesin-like peptides lucogen and insulin as well as brain serotonin.