Aggression: AQA 'A' Psychology A2 textbook by Mike Cardwell and Cara Flanagan, this powerpoint examines social psychology, biological explanations and evolution, more specifically: SLT, deindividuation, institutional aggression, hormones, etc.
1. The document discusses several explanations for eating behaviour including mood, culture, and social learning theory.
2. It examines evidence and studies related to how mood, culture, and social learning influence eating habits. Specifically, it looks at a study on how sad films influence snacking.
3. The document evaluates theories like the restraint theory and role of denial in diet success/failure. It analyzes studies on how detail in diets and denial can impact eating.
1) Nutritional factors are intertwined with human cognition, behavior, and emotions. Carbohydrates and proteins can impact neurotransmitter levels in the brain and affect mood, while omega-3 fatty acids also play a role in preventing depression.
2) Studies have shown associations between chocolate consumption and reduced depressive symptoms, while exercise can reduce stress, fatigue and improve cognitive function and reduce anxiety.
3) For some people, highly palatable foods can activate the brain's reward centers in the same way as addictive drugs, leading to issues with compulsive overeating and food addiction.
- The document discusses different models of eating behavior including developmental, cognitive, and psychophysiological models. The developmental model highlights the role of exposure, social learning, and associative learning in developing food preferences from a young age. The cognitive model emphasizes how beliefs and attitudes impact food choices. And the psychophysiological model examines the role of senses, neurochemicals, and stress in eating behavior. The document also provides 8 strategies for encouraging healthy eating habits in children, such as getting them involved in food preparation, focusing on balance, and leading by example through one's own behaviors and choices.
This document discusses factors that influence eating behavior and food choices. It explores how mood, social learning from parents and family, and health concerns can impact attitudes towards food. Several studies are summarized that show: 1) People in negative moods tend to consume more unhealthy snacks; 2) Children's food preferences and habits are influenced by observing and learning from their parents; and 3) Media characters on TV can encourage children to try healthy foods, but not necessarily choose them over salty or sugary snacks.
In this informative webinar, with expert nutritionist Dr Nina Bailey, you will learn about how we can optimise our diet to help manage depressive symptoms:
- Foods the brain needs to function: what we should be eating
- Foods that starve the brain of nutrients: what foods we really need to avoid
- Food, mood and money: how to eat well on a budget
- Supplements: the best nutrients for depression, backed up by science
By making some relatively simple dietary changes that may, in some cases, include the use of dietary supplements, it is possible to see significant improvement in symptoms.
Junk food and certain foods can be addictive due to their chemical properties. They contain compounds like sugar, fat, and salt that stimulate the brain's reward system in a similar way to drugs. When eaten frequently, these foods can cause changes in brain activity and behavior resembling addiction. The document discusses how foods high in fructose and grains/dairy containing opioid peptides are particularly implicated in addictive properties and negative health effects.
Intuitive eating is a nutrition philosophy developed in 1995 that focuses on listening to the body's hunger cues rather than focusing on dieting. The 10 principles of intuitive eating encourage rejecting dieting mentality, honoring hunger, making peace with food, challenging rules around food, respecting fullness, finding satisfaction from food, dealing with emotions without using food, respecting the body, exercising for health rather than weight control, and honoring nutrition. Intuitive eating teaches creating a healthy relationship with food and body through attentiveness to physical and emotional hunger cues.
1. The document discusses several explanations for eating behaviour including mood, culture, and social learning theory.
2. It examines evidence and studies related to how mood, culture, and social learning influence eating habits. Specifically, it looks at a study on how sad films influence snacking.
3. The document evaluates theories like the restraint theory and role of denial in diet success/failure. It analyzes studies on how detail in diets and denial can impact eating.
1) Nutritional factors are intertwined with human cognition, behavior, and emotions. Carbohydrates and proteins can impact neurotransmitter levels in the brain and affect mood, while omega-3 fatty acids also play a role in preventing depression.
2) Studies have shown associations between chocolate consumption and reduced depressive symptoms, while exercise can reduce stress, fatigue and improve cognitive function and reduce anxiety.
3) For some people, highly palatable foods can activate the brain's reward centers in the same way as addictive drugs, leading to issues with compulsive overeating and food addiction.
- The document discusses different models of eating behavior including developmental, cognitive, and psychophysiological models. The developmental model highlights the role of exposure, social learning, and associative learning in developing food preferences from a young age. The cognitive model emphasizes how beliefs and attitudes impact food choices. And the psychophysiological model examines the role of senses, neurochemicals, and stress in eating behavior. The document also provides 8 strategies for encouraging healthy eating habits in children, such as getting them involved in food preparation, focusing on balance, and leading by example through one's own behaviors and choices.
This document discusses factors that influence eating behavior and food choices. It explores how mood, social learning from parents and family, and health concerns can impact attitudes towards food. Several studies are summarized that show: 1) People in negative moods tend to consume more unhealthy snacks; 2) Children's food preferences and habits are influenced by observing and learning from their parents; and 3) Media characters on TV can encourage children to try healthy foods, but not necessarily choose them over salty or sugary snacks.
In this informative webinar, with expert nutritionist Dr Nina Bailey, you will learn about how we can optimise our diet to help manage depressive symptoms:
- Foods the brain needs to function: what we should be eating
- Foods that starve the brain of nutrients: what foods we really need to avoid
- Food, mood and money: how to eat well on a budget
- Supplements: the best nutrients for depression, backed up by science
By making some relatively simple dietary changes that may, in some cases, include the use of dietary supplements, it is possible to see significant improvement in symptoms.
Junk food and certain foods can be addictive due to their chemical properties. They contain compounds like sugar, fat, and salt that stimulate the brain's reward system in a similar way to drugs. When eaten frequently, these foods can cause changes in brain activity and behavior resembling addiction. The document discusses how foods high in fructose and grains/dairy containing opioid peptides are particularly implicated in addictive properties and negative health effects.
Intuitive eating is a nutrition philosophy developed in 1995 that focuses on listening to the body's hunger cues rather than focusing on dieting. The 10 principles of intuitive eating encourage rejecting dieting mentality, honoring hunger, making peace with food, challenging rules around food, respecting fullness, finding satisfaction from food, dealing with emotions without using food, respecting the body, exercising for health rather than weight control, and honoring nutrition. Intuitive eating teaches creating a healthy relationship with food and body through attentiveness to physical and emotional hunger cues.
make a mindful eating your practice and feel the new you. It seem to be difficult following in this crazy stressful era. But believe you me....Once incorporated you can see a complete changes in all aspects i.e. physically, emotionally, mentally and ultimately financial well being
The document discusses the importance of diet and nutrition in mental health. It explains that certain nutrients like omega-3 fatty acids, vitamins B and D, and minerals can impact conditions like depression, bipolar disorder, schizophrenia, and more. It recommends diets like the Mediterranean diet and MIND diet to support mental health and outlines foods and nutrients to include or avoid for certain mental illnesses.
Adults generally need fewer calories as they age, with recommended daily calorie intake ranges being 1600-2400 calories for those aged 23-50, 1400-2200 calories for ages 51-75, and 1200-2000 calories for ages 75 and above. Nutrient needs also change with age due to factors like declining organ function and changes in metabolism. Common health conditions that affect adults include heart disease, cancer, diabetes, osteoporosis, and prostate cancer, with risk influenced by diet and lifestyle habits. Meeting nutrition needs becomes more challenging for older adults due to physical and social factors.
This document discusses mindfulness and mindful eating. It defines mindfulness as paying attention to the present moment non-judgmentally. It explains that mindfulness is needed due to issues like mind wandering, information overload, and stress. Mindfulness has benefits such as reducing stress and improving focus, emotion regulation, weight control, and overall well-being. The document provides tips for mindful eating like paying attention to hunger cues, eating slowly without distraction, and being present with the eating experience.
The document discusses the relationship between nutrition and mental health. It suggests that many psychiatric illnesses may be treated as nutritional deficiencies rather than with drugs. It provides examples of vitamins and minerals like vitamin B3, C, D, and E that can help treat conditions like depression when provided at optimal levels. The document questions the widespread use of antidepressants and suggests nutrition and lifestyle changes may help address the root causes of mental illness.
This document discusses the relationship between nutrition and mental health. It provides an overview of common medications used to treat mental health conditions like depression and anxiety. It emphasizes using a whole-foods, nutrient-dense diet and supplements like omega-3, multivitamins, and herbal remedies as part of an integrative approach to mental health. Testing methods and resources for making healthy food choices are also outlined. The document is presented by Dr. Ric Saguil to promote an alternative perspective on mental health treatment focusing on nutrition and lifestyle factors.
The document summarizes a nutrition assessment interview conducted with a client. It includes details of supplements taken, physical activity, and a 24-hour diet recall with times, foods, quantities and locations consumed. The recall identified no fruit or vegetable intake and higher than recommended intake of oils/fats and discretionary calories. Conducting the three-pass interview was more difficult than anticipated as the client seemed to lose patience, though they knew portion sizes well.
Lecture 5 energy, food labels and energy needs during lifetime, nutritionSalim Alzarraee
The document discusses energy and energy balance. It defines energy as calories and explains that energy intake and expenditure must balance over time to maintain weight. More energy intake than expenditure leads to weight gain, and more expenditure than intake leads to weight loss. Factors that influence energy expenditure include basal metabolism, physical activity, and the thermic effect of food. Managing energy balance through diet and exercise is important for weight control.
Dietary management for constipation involves eating a high-fiber diet with foods like fruits, vegetables, whole grains, and pulses while avoiding very spicy foods, excess alcohol, tea, and coffee. A sample diet includes items for each meal and snacks like bread, dosa, pomegranate, soup, rice, sambar, curd, poha, and milk which provide fiber and fluids. Foods high in fiber are advantageous as they reduce cholesterol, control blood sugar, lower heart disease risk, aid weight loss, and reduce hemorrhoids.
The document discusses various topics related to food and nutrition including:
- The importance of acquiring food and nutrients for living creatures.
- Perspectives on nutrition from scientists and for weight loss.
- The role of food as a conduit for nutrients and its cultural definitions.
- The six classes of nutrients and their roles in providing energy and health.
- Factors that influence food choices and the challenge of changing habits.
This document summarizes facts and information about eating disorders. It states that 20 million women and 10 million men in the US will suffer from an eating disorder in their lifetime. Body dissatisfaction is a major risk factor and many girls as young as 6 express concerns about weight and shape. It describes the main types of eating disorders - anorexia nervosa, bulimia nervosa, binge eating disorder and other specified feeding/eating disorders. It covers symptoms, health effects, contributing factors, treatment approaches including cognitive behavioral therapy and stages of recovery, and prevention strategies.
This publication provides the nutritive values for commonly used foods. It was first published in 1960 and revised in 2002 with additional values for total dietary fiber. Nutrient values are given for water, calories, protein, fats, cholesterol, carbohydrates, fiber, calcium, iron, vitamins A and C, and other nutrients. Data is from the USDA Nutrient Database for Standard Reference Release 13. Tables provide equivalents to help estimate portion sizes, recommended daily intakes, caffeine values, and yields of cooked meats.
Therapeutic diets modify normal diets to meet patient needs and support recovery. They include clear liquid, full liquid, soft, and pureed diets. Clear liquid diets provide 200-500 calories and are used after surgery or for nausea/vomiting. Full liquid diets provide adequate nutrition except for iron, using six small meals. Soft diets are easier to chew and swallow than normal foods. Pureed diets blend all foods for patients who have difficulty swallowing. Tube feeding provides nutrition for patients unable to eat orally, using natural liquids, blended solid foods, or commercial formulas.
Naturopathy promotes consuming foods in their natural and unprocessed forms. It emphasizes eating a diet that is 80% alkaline (from fruits and vegetables) and 20% acidic (from proteins and carbohydrates). The document outlines the concepts of diet in naturopathy, including eliminative, soothing, and constructive diets used in naturopathic treatment plans. It also discusses general rules for healthy living, basic principles of diet therapy, foods to avoid, and foods that are beneficial to health according to naturopathic principles.
Introduction to public health nutritionNayyar Kazmi
This document provides an introduction to public health nutrition. It defines nutrition as the process of consuming, digesting, absorbing nutrients from food for growth, health and development. It defines public health nutrition as issues that affect the nutritional status of communities including food shortages, cultural food practices, dietary lifestyles, food safety, food laws, and interventions for nutritional assessment.
Nutritional needs change as people age due to the normal aging process and health conditions. Adequate nutrition through a balanced diet is important for older adults to prevent common aging problems. Factors like low income, mobility issues, social isolation, and general health can negatively impact the health and well-being of older people. Common nutrition-related health problems in older adults include undernutrition, obesity, diabetes, cardiovascular disease, and osteoporosis. As people age, the digestive system undergoes multiple changes that affect nutritional status, such as reduced saliva and gastric acid production and slower digestion.
This document discusses the relationship between depression and diet. It begins by defining depression and listing common symptoms. It then explains that when people are depressed, they often eat unhealthy foods high in saturated fat, sugar, and caffeine to cope, which can worsen their mood. The document recommends avoiding caffeine, sugar, alcohol, and drugs, and instead eating lean proteins, whole grains, fruits and vegetables to stabilize blood sugar. Omega-3 fatty acids, vitamin D, and selenium from foods like fish, nuts, and leafy greens may also help manage depression symptoms. In conclusion, maintaining a balanced diet can elevate mood and energy when feeling depressed.
This document summarizes research on the psychology of eating. It outlines factors that influence food intake, such as taste exposure, flavor-flavor pairing, and flavor-nutrient learning. The presentation reviews literature on human and animal research into how much and what types of foods people eat. It also discusses increasing food preferences and provides contact information for the presenter.
This document contains information about eating habits, food groups, tips for healthy eating, and eating disorders. It includes the results of an eating habits questionnaire, descriptions of the major food groups (grains, vegetables, fruits, dairy, proteins), tips for family meals and healthy eating like balancing meals with activity, avoiding large portions and sugary drinks, and making half the plate fruits and vegetables. It also provides brief descriptions of the eating disorders anorexia and bulimia, explaining their symptoms and causes.
make a mindful eating your practice and feel the new you. It seem to be difficult following in this crazy stressful era. But believe you me....Once incorporated you can see a complete changes in all aspects i.e. physically, emotionally, mentally and ultimately financial well being
The document discusses the importance of diet and nutrition in mental health. It explains that certain nutrients like omega-3 fatty acids, vitamins B and D, and minerals can impact conditions like depression, bipolar disorder, schizophrenia, and more. It recommends diets like the Mediterranean diet and MIND diet to support mental health and outlines foods and nutrients to include or avoid for certain mental illnesses.
Adults generally need fewer calories as they age, with recommended daily calorie intake ranges being 1600-2400 calories for those aged 23-50, 1400-2200 calories for ages 51-75, and 1200-2000 calories for ages 75 and above. Nutrient needs also change with age due to factors like declining organ function and changes in metabolism. Common health conditions that affect adults include heart disease, cancer, diabetes, osteoporosis, and prostate cancer, with risk influenced by diet and lifestyle habits. Meeting nutrition needs becomes more challenging for older adults due to physical and social factors.
This document discusses mindfulness and mindful eating. It defines mindfulness as paying attention to the present moment non-judgmentally. It explains that mindfulness is needed due to issues like mind wandering, information overload, and stress. Mindfulness has benefits such as reducing stress and improving focus, emotion regulation, weight control, and overall well-being. The document provides tips for mindful eating like paying attention to hunger cues, eating slowly without distraction, and being present with the eating experience.
The document discusses the relationship between nutrition and mental health. It suggests that many psychiatric illnesses may be treated as nutritional deficiencies rather than with drugs. It provides examples of vitamins and minerals like vitamin B3, C, D, and E that can help treat conditions like depression when provided at optimal levels. The document questions the widespread use of antidepressants and suggests nutrition and lifestyle changes may help address the root causes of mental illness.
This document discusses the relationship between nutrition and mental health. It provides an overview of common medications used to treat mental health conditions like depression and anxiety. It emphasizes using a whole-foods, nutrient-dense diet and supplements like omega-3, multivitamins, and herbal remedies as part of an integrative approach to mental health. Testing methods and resources for making healthy food choices are also outlined. The document is presented by Dr. Ric Saguil to promote an alternative perspective on mental health treatment focusing on nutrition and lifestyle factors.
The document summarizes a nutrition assessment interview conducted with a client. It includes details of supplements taken, physical activity, and a 24-hour diet recall with times, foods, quantities and locations consumed. The recall identified no fruit or vegetable intake and higher than recommended intake of oils/fats and discretionary calories. Conducting the three-pass interview was more difficult than anticipated as the client seemed to lose patience, though they knew portion sizes well.
Lecture 5 energy, food labels and energy needs during lifetime, nutritionSalim Alzarraee
The document discusses energy and energy balance. It defines energy as calories and explains that energy intake and expenditure must balance over time to maintain weight. More energy intake than expenditure leads to weight gain, and more expenditure than intake leads to weight loss. Factors that influence energy expenditure include basal metabolism, physical activity, and the thermic effect of food. Managing energy balance through diet and exercise is important for weight control.
Dietary management for constipation involves eating a high-fiber diet with foods like fruits, vegetables, whole grains, and pulses while avoiding very spicy foods, excess alcohol, tea, and coffee. A sample diet includes items for each meal and snacks like bread, dosa, pomegranate, soup, rice, sambar, curd, poha, and milk which provide fiber and fluids. Foods high in fiber are advantageous as they reduce cholesterol, control blood sugar, lower heart disease risk, aid weight loss, and reduce hemorrhoids.
The document discusses various topics related to food and nutrition including:
- The importance of acquiring food and nutrients for living creatures.
- Perspectives on nutrition from scientists and for weight loss.
- The role of food as a conduit for nutrients and its cultural definitions.
- The six classes of nutrients and their roles in providing energy and health.
- Factors that influence food choices and the challenge of changing habits.
This document summarizes facts and information about eating disorders. It states that 20 million women and 10 million men in the US will suffer from an eating disorder in their lifetime. Body dissatisfaction is a major risk factor and many girls as young as 6 express concerns about weight and shape. It describes the main types of eating disorders - anorexia nervosa, bulimia nervosa, binge eating disorder and other specified feeding/eating disorders. It covers symptoms, health effects, contributing factors, treatment approaches including cognitive behavioral therapy and stages of recovery, and prevention strategies.
This publication provides the nutritive values for commonly used foods. It was first published in 1960 and revised in 2002 with additional values for total dietary fiber. Nutrient values are given for water, calories, protein, fats, cholesterol, carbohydrates, fiber, calcium, iron, vitamins A and C, and other nutrients. Data is from the USDA Nutrient Database for Standard Reference Release 13. Tables provide equivalents to help estimate portion sizes, recommended daily intakes, caffeine values, and yields of cooked meats.
Therapeutic diets modify normal diets to meet patient needs and support recovery. They include clear liquid, full liquid, soft, and pureed diets. Clear liquid diets provide 200-500 calories and are used after surgery or for nausea/vomiting. Full liquid diets provide adequate nutrition except for iron, using six small meals. Soft diets are easier to chew and swallow than normal foods. Pureed diets blend all foods for patients who have difficulty swallowing. Tube feeding provides nutrition for patients unable to eat orally, using natural liquids, blended solid foods, or commercial formulas.
Naturopathy promotes consuming foods in their natural and unprocessed forms. It emphasizes eating a diet that is 80% alkaline (from fruits and vegetables) and 20% acidic (from proteins and carbohydrates). The document outlines the concepts of diet in naturopathy, including eliminative, soothing, and constructive diets used in naturopathic treatment plans. It also discusses general rules for healthy living, basic principles of diet therapy, foods to avoid, and foods that are beneficial to health according to naturopathic principles.
Introduction to public health nutritionNayyar Kazmi
This document provides an introduction to public health nutrition. It defines nutrition as the process of consuming, digesting, absorbing nutrients from food for growth, health and development. It defines public health nutrition as issues that affect the nutritional status of communities including food shortages, cultural food practices, dietary lifestyles, food safety, food laws, and interventions for nutritional assessment.
Nutritional needs change as people age due to the normal aging process and health conditions. Adequate nutrition through a balanced diet is important for older adults to prevent common aging problems. Factors like low income, mobility issues, social isolation, and general health can negatively impact the health and well-being of older people. Common nutrition-related health problems in older adults include undernutrition, obesity, diabetes, cardiovascular disease, and osteoporosis. As people age, the digestive system undergoes multiple changes that affect nutritional status, such as reduced saliva and gastric acid production and slower digestion.
This document discusses the relationship between depression and diet. It begins by defining depression and listing common symptoms. It then explains that when people are depressed, they often eat unhealthy foods high in saturated fat, sugar, and caffeine to cope, which can worsen their mood. The document recommends avoiding caffeine, sugar, alcohol, and drugs, and instead eating lean proteins, whole grains, fruits and vegetables to stabilize blood sugar. Omega-3 fatty acids, vitamin D, and selenium from foods like fish, nuts, and leafy greens may also help manage depression symptoms. In conclusion, maintaining a balanced diet can elevate mood and energy when feeling depressed.
This document summarizes research on the psychology of eating. It outlines factors that influence food intake, such as taste exposure, flavor-flavor pairing, and flavor-nutrient learning. The presentation reviews literature on human and animal research into how much and what types of foods people eat. It also discusses increasing food preferences and provides contact information for the presenter.
This document contains information about eating habits, food groups, tips for healthy eating, and eating disorders. It includes the results of an eating habits questionnaire, descriptions of the major food groups (grains, vegetables, fruits, dairy, proteins), tips for family meals and healthy eating like balancing meals with activity, avoiding large portions and sugary drinks, and making half the plate fruits and vegetables. It also provides brief descriptions of the eating disorders anorexia and bulimia, explaining their symptoms and causes.
The document contains questions about eating habits, favorite places to eat, breakfast consumption, snacking habits, salad/vegetable consumption with meals, non-vegetarian food frequency, fruit consumption, beverage consumption with meals, and fast food restaurant frequency. It also contains questions about fashion preferences including the meaning of fashion, style influences, clothing and accessory preferences, and creating one's own clothing. The final section discusses defining a culture, factors considered when purchasing items, differences observed compared to one's own culture, preferences within one's home culture, and potential changes to one's culture.
This document appears to be a questionnaire completed by several individuals about the film genre "Killer". Karen Gunner and Tom Glasgow correctly identified the genre as "Killer". The others incorrectly identified it as "Horror" or "Thriller". When asked what comes to mind about the "Killer" sub-genre, common responses included weapons, gore, criminals, torture, victims, and heroes.
This document is a questionnaire assessing how eating lifestyles in Brunei Darussalam may affect obesity rates among the local population. It asks respondents about their access to exercise facilities, eating habits including fast food consumption and supper, the proportion of meat in their diet, and opinions on the healthiness and oiliness of local foods. It also collects personal details like age, family history of obesity, health checkup frequency, weight proportionate to height, and BMI. The goal is to understand relationships between lifestyle behaviors, diet variety, and obesity in Brunei.
This document contains a 17 question eating questionnaire that asks respondents about their eating habits and preferences. It inquires about fruit and vegetable consumption, the influence of emotions on eating, fast food consumption, dieting history, food influences, trying new foods, comfort eating, beliefs about food and health, stress eating habits, opinions on healthy diets, and factors affecting food choices.
The document provides information about constructing questionnaires. It discusses the key parts of a questionnaire, including instructions, question types, advantages and disadvantages. Specifically, it notes that questionnaires typically have five main parts: title, instructions, questions, additional information, and thank you. It also discusses open-ended versus closed-ended questions and examples of different question types like rating scales, rankings, checklists and grids.
This healthy eating questionnaire asks respondents about their daily eating habits, including the number of meals consumed, breakfast frequency, preferred foods, how often home-cooked and processed foods are eaten, exercise frequency, and favorite food. Respondents select from multiple choice answers regarding their typical behaviors and consumption patterns related to maintaining a balanced diet and active lifestyle.
This document contains a 21 question questionnaire about cosmetic product usage and purchasing habits. It asks respondents for their demographic information and then asks multiple choice and rating scale questions about factors that influence their cosmetic brand choices like advertising, celebrity endorsements, and price. Questions also cover purchasing behaviors like frequency, locations, product types, information gathering, and spending amounts. Motivations, perceptions, and beliefs about cosmetic products are explored as well.
Eating Behaviour - AQA A level Psychology RevisionElla Warwick
The document discusses several biological and psychological explanations for eating behaviors, food preferences, anorexia nervosa, and obesity.
For eating behaviors, it describes the hypothalamus's role in regulating hunger and satiety through hormones like ghrelin and leptin. For food preferences, it discusses evolutionary preferences for high calorie foods as well as social and cultural learning influences.
For anorexia nervosa, it outlines genetic and neural biological factors but notes their limitations. It also discusses family systems theory, social learning theory involving media influences, and cognitive explanations involving body image distortions.
For obesity, it mentions genetic and neural biological factors like genes and neurotransmitters. Psychologically, it describes restraint theory
This is an in dept look about disorders from a psychological standpoint. The disorders talked in this are eating and anxiety disorders. They are looked at from a Biological, Cognitive, and Socio-Cultural standpoints which are the 3 key areas of research in psychology.
This document discusses factors that influence the success and failure of dieting. It summarizes research showing that dieting often leads to overeating (the boundary model), and that attempting to restrict food intake can increase cravings (the theory of ironic processes). However, structure, variety in food choices, social support, lifestyle changes like exercise, and adopting healthy long-term eating habits rather than short-term dieting are associated with more successful weight control. Motivation, beliefs about the causes of obesity, and finding alternative rewards to food are also important predictors of dieting success.
Sugar, the New Baddie on the Block
How can the addiction community help the obesity crisis and is sugar really an addiction? How do we currently treat binge eating and the CBT versus 12 step dilemna
How to get involved with Sweet Dreams as an affiliate partner
The document discusses various concepts related to motivation and eating behavior. It defines motivation and discusses biological and social motives that influence human motivation. It describes Abraham Maslow's hierarchy of needs and various theories about the motivation of hunger, including the roles of the brain, blood sugar, and hormones. It also discusses psychological factors that influence eating behavior and topics like obesity, body dissatisfaction, and eating disorders.
This document provides an outline and introduction for a seminar on eating disorders presented by Dr. Diptadhi Mukherjee and moderated by Dr. D.J. Chetia at LGBRIMH, Tezpur on 23/09/15. The seminar covered the history, epidemiology, etiology, nosology, differential diagnosis, comorbidity, complications, Indian scenario, and management of eating disorders. It discussed the main eating disorders of anorexia nervosa, bulimia nervosa, and binge eating disorder. The seminar emphasized the multifactorial nature of eating disorders and recommended a multidisciplinary treatment approach.
Bulimia nervosa is an eating disorder characterized by recurrent episodes of binge eating followed by compensatory behaviors like purging to prevent weight gain. It has a lifetime prevalence of 1.5% in women and 0.5% in men. Risk factors include biological factors, psychological issues like low self-esteem, and societal pressures. Symptoms include binge eating, vomiting, abuse of laxatives, and mood changes. Complications can include electrolyte imbalances, dental problems, and even death. Treatment involves medication, psychotherapy, nutrition education, and preventing relapse.
The document discusses risk factors for eating disorders including biological, psychological, developmental, and social factors. It separates risk factors into eating-specific (direct) factors and generalized (indirect) factors. Some key eating-specific biological risks include genetics, appetite regulation, and gender. Key psychological risks include poor body image, maladaptive eating attitudes, and overvaluation of appearance. Developmental risks include identifications with body-concerned relatives/peers and trauma affecting bodily experience. Social risks include maladaptive family attitudes toward eating/weight and peer/cultural pressures regarding thinness. The document aims to provide an overview of various risk factors to better understand the development and prevention of eating disorders.
Three key points about human motivation and emotion are discussed:
1. Motivation refers to biological, emotional, cognitive, or social forces that initiate and direct behavior. Emotion involves subjective experience, physiological response, and behavioral expression.
2. Early theories proposed that behaviors are innate or motivated by drives to reduce internal tension, but more recent theories emphasize cognitive and social factors like expectations of goals and psychological needs.
3. Maslow's hierarchy proposes that basic physiological and safety needs must be fulfilled before higher needs like love, esteem, and self-actualization can motivate behavior, though the concept of self-actualization is difficult to define and achieve.
Eating disorders are a group of illnesses exhibiting a progressive course of distorted thinking and behaviors. They are characterized by loss of control over one’s relationship with food and eating. These illnesses have developmental, biological, familial, and socio-cultural roots. Recovery is about achieving balance and healthy nurturance in one’s life.
Power Point Presentation Eating Disordersyadirabonilla
The document discusses eating disorders such as anorexia nervosa, bulimia nervosa, binge eating disorder, and obesity. It outlines the biological, psychological, developmental, and social risk factors for developing eating disorders. It also describes the signs and symptoms, medical consequences, and treatment approaches for anorexia nervosa and bulimia nervosa. The conclusion emphasizes the importance of seeking treatment early and provides suggestions for recovery such as making a support system, focusing on solutions, and trying new behaviors.
Food addiction facts and fallacies neuroplasty of the brain meet up sept 25 2...wiseheartwellness
Information describing the truths and myths about food addiction, ;how it is caused and some avenues to start to explore and address it with interventions that change the function and structure of the brain.
The document discusses biological explanations for eating behavior, focusing on the role of neural mechanisms and homeostasis. It describes how the hypothalamus, specifically the lateral hypothalamus (hunger center) and ventromedial hypothalamus (satiety center), regulate eating through feedback loops involving glucose levels and hormones like ghrelin and CCK. Evidence from studies on rats and humans supports the dual-center theory, though some findings have limitations and physiological drives can be overridden by other factors.
The document discusses the differences between normal overeating, eating disorders, and food addiction. It provides an overview of the problems, solutions, and effective treatments for each. Normal overeaters can often benefit from dieting and exercise. Eating disorders are treated with therapies like CBT and medication management. Food addiction is best treated with abstinence from addictive foods, honesty, and support from 12-step programs. The evidence shows food addiction is a real chemical dependency similar to other addictions.
Presentation seminar in nutrition- stress, malnutrition and comfort food-LAST...Stephanie Nehme
The document discusses stress-induced overeating and its physiological and psychological causes and consequences. It outlines how stress activates the body's stress response systems like the HPA axis and causes increases in cortisol that can lead to visceral fat accumulation and insulin resistance over time. Chronic stress has been shown to shift food preferences towards calorie-dense "comfort foods" high in fat and sugar. Human studies discussed found that stressed individuals, especially women and restrained/emotional eaters, tend to overeat high-calorie foods and have worse metabolic outcomes. Recommendations to prevent stress-induced overeating include cognitive-behavioral counseling to change eating behaviors and thoughts, as well as increasing physical activity which can help modulate stress responses and
The document discusses the differences between normal overeating, eating disorders, and food addiction. It provides an overview of the problems, solutions, and effective treatments for each. For normal overeaters, the problem is physical and the solution involves dieting and exercise. Eating disorders involve physical and emotional problems, and treatment addresses both. Food addiction is physical, emotional, and spiritual, requiring abstinence from trigger foods, honesty, and a spiritual program.
This document discusses how learning about nutrition begins before birth as fetuses can taste and smell foods consumed by the mother. It also discusses how dieting is generally ineffective for long-term weight loss as the body's set point range makes sustained weight loss difficult. Additionally, it explores how environmental factors like availability, placement, and surroundings can influence food choices more than willpower.
Factors influencing attitudes to foodsspeterkilcoyne
This document discusses factors that influence attitudes toward food, including learning and familiarity, culture, and mood. Learning and familiarity are shaped by exposure to foods from a young age through parenting influences. Culture has a strong impact through factors like socioeconomic class, religion, ethnicity, and geography. Research shows families who eat together regularly consume healthier diets. Mood can influence eating, but its effects may depend on individual susceptibility and whether negative emotions elicit increased or decreased food intake. Stress does not always trigger overeating and may sometimes reduce appetite.
In his third of five lectures, Dr. Cady reviews the concepts of food allergy testing with IgG and IgE antibodies, traces the development of this body of knowledge from the 1960's, and reviews two illustrative cases.
Ethical Issues Regarding Nutrition and Hydration in Advanced IllnessMike Aref
Be able to discuss and clarify “pleasure feeding” with patients and their families
Identify ethical issues with continuing or stopping artificial nutrition and hydration
Understand complications of artificial nutrition and hydration that are not ethically justifiable
Be able to discuss issues of self-dehydration and self-starvation
Immersive Learning That Works: Research Grounding and Paths ForwardLeonel Morgado
We will metaverse into the essence of immersive learning, into its three dimensions and conceptual models. This approach encompasses elements from teaching methodologies to social involvement, through organizational concerns and technologies. Challenging the perception of learning as knowledge transfer, we introduce a 'Uses, Practices & Strategies' model operationalized by the 'Immersive Learning Brain' and ‘Immersion Cube’ frameworks. This approach offers a comprehensive guide through the intricacies of immersive educational experiences and spotlighting research frontiers, along the immersion dimensions of system, narrative, and agency. Our discourse extends to stakeholders beyond the academic sphere, addressing the interests of technologists, instructional designers, and policymakers. We span various contexts, from formal education to organizational transformation to the new horizon of an AI-pervasive society. This keynote aims to unite the iLRN community in a collaborative journey towards a future where immersive learning research and practice coalesce, paving the way for innovative educational research and practice landscapes.
Mending Clothing to Support Sustainable Fashion_CIMaR 2024.pdfSelcen Ozturkcan
Ozturkcan, S., Berndt, A., & Angelakis, A. (2024). Mending clothing to support sustainable fashion. Presented at the 31st Annual Conference by the Consortium for International Marketing Research (CIMaR), 10-13 Jun 2024, University of Gävle, Sweden.
The debris of the ‘last major merger’ is dynamically youngSérgio Sacani
The Milky Way’s (MW) inner stellar halo contains an [Fe/H]-rich component with highly eccentric orbits, often referred to as the
‘last major merger.’ Hypotheses for the origin of this component include Gaia-Sausage/Enceladus (GSE), where the progenitor
collided with the MW proto-disc 8–11 Gyr ago, and the Virgo Radial Merger (VRM), where the progenitor collided with the
MW disc within the last 3 Gyr. These two scenarios make different predictions about observable structure in local phase space,
because the morphology of debris depends on how long it has had to phase mix. The recently identified phase-space folds in Gaia
DR3 have positive caustic velocities, making them fundamentally different than the phase-mixed chevrons found in simulations
at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...Advanced-Concepts-Team
Presentation in the Science Coffee of the Advanced Concepts Team of the European Space Agency on the 07.06.2024.
Speaker: Diego Blas (IFAE/ICREA)
Title: Gravitational wave detection with orbital motion of Moon and artificial
Abstract:
In this talk I will describe some recent ideas to find gravitational waves from supermassive black holes or of primordial origin by studying their secular effect on the orbital motion of the Moon or satellites that are laser ranged.
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
Perhaps most importantly, Thermodynamics rapidly became a primary tool in the advance of applied science/engineering/technology, spanning micro-tech, to aerospace and cosmology. I can think of no better a story to illustrate the breadth of scientific methodologies and applications at their best.
Authoring a personal GPT for your research and practice: How we created the Q...Leonel Morgado
Thematic analysis in qualitative research is a time-consuming and systematic task, typically done using teams. Team members must ground their activities on common understandings of the major concepts underlying the thematic analysis, and define criteria for its development. However, conceptual misunderstandings, equivocations, and lack of adherence to criteria are challenges to the quality and speed of this process. Given the distributed and uncertain nature of this process, we wondered if the tasks in thematic analysis could be supported by readily available artificial intelligence chatbots. Our early efforts point to potential benefits: not just saving time in the coding process but better adherence to criteria and grounding, by increasing triangulation between humans and artificial intelligence. This tutorial will provide a description and demonstration of the process we followed, as two academic researchers, to develop a custom ChatGPT to assist with qualitative coding in the thematic data analysis process of immersive learning accounts in a survey of the academic literature: QUAL-E Immersive Learning Thematic Analysis Helper. In the hands-on time, participants will try out QUAL-E and develop their ideas for their own qualitative coding ChatGPT. Participants that have the paid ChatGPT Plus subscription can create a draft of their assistants. The organizers will provide course materials and slide deck that participants will be able to utilize to continue development of their custom GPT. The paid subscription to ChatGPT Plus is not required to participate in this workshop, just for trying out personal GPTs during it.
PPT on Direct Seeded Rice presented at the three-day 'Training and Validation Workshop on Modules of Climate Smart Agriculture (CSA) Technologies in South Asia' workshop on April 22, 2024.
Travis Hills of MN is Making Clean Water Accessible to All Through High Flux ...Travis Hills MN
By harnessing the power of High Flux Vacuum Membrane Distillation, Travis Hills from MN envisions a future where clean and safe drinking water is accessible to all, regardless of geographical location or economic status.
Anti-Universe And Emergent Gravity and the Dark UniverseSérgio Sacani
Recent theoretical progress indicates that spacetime and gravity emerge together from the entanglement structure of an underlying microscopic theory. These ideas are best understood in Anti-de Sitter space, where they rely on the area law for entanglement entropy. The extension to de Sitter space requires taking into account the entropy and temperature associated with the cosmological horizon. Using insights from string theory, black hole physics and quantum information theory we argue that the positive dark energy leads to a thermal volume law contribution to the entropy that overtakes the area law precisely at the cosmological horizon. Due to the competition between area and volume law entanglement the microscopic de Sitter states do not thermalise at sub-Hubble scales: they exhibit memory effects in the form of an entropy displacement caused by matter. The emergent laws of gravity contain an additional ‘dark’ gravitational force describing the ‘elastic’ response due to the entropy displacement. We derive an estimate of the strength of this extra force in terms of the baryonic mass, Newton’s constant and the Hubble acceleration scale a0 = cH0, and provide evidence for the fact that this additional ‘dark gravity force’ explains the observed phenomena in galaxies and clusters currently attributed to dark matter.
Evidence of Jet Activity from the Secondary Black Hole in the OJ 287 Binary S...Sérgio Sacani
Wereport the study of a huge optical intraday flare on 2021 November 12 at 2 a.m. UT in the blazar OJ287. In the binary black hole model, it is associated with an impact of the secondary black hole on the accretion disk of the primary. Our multifrequency observing campaign was set up to search for such a signature of the impact based on a prediction made 8 yr earlier. The first I-band results of the flare have already been reported by Kishore et al. (2024). Here we combine these data with our monitoring in the R-band. There is a big change in the R–I spectral index by 1.0 ±0.1 between the normal background and the flare, suggesting a new component of radiation. The polarization variation during the rise of the flare suggests the same. The limits on the source size place it most reasonably in the jet of the secondary BH. We then ask why we have not seen this phenomenon before. We show that OJ287 was never before observed with sufficient sensitivity on the night when the flare should have happened according to the binary model. We also study the probability that this flare is just an oversized example of intraday variability using the Krakow data set of intense monitoring between 2015 and 2023. We find that the occurrence of a flare of this size and rapidity is unlikely. In machine-readable Tables 1 and 2, we give the full orbit-linked historical light curve of OJ287 as well as the dense monitoring sample of Krakow.
2. Attitudes to food and eating behaviour
Explanations:
Social Learning:
• emphasises impact on observation
• Parental Modelling: parents
inevitably affect child’s behaviour →
control over food. Also a general
association: Brown and Ogden:
consistent correlations between
P&C in terms of snack food intake,
eating motivations and body
dissatisfaction.
• Media effects: evident in impact of
TV etc… MacIntyre et al: media has
major impact on what people eat
and attitudes to food → but eating
behaviours are limited by personal
circumstances so even if you learn
from media → placed in boarder
context of circumstances
Cultural Influences:
• Ethnicity: its suggested disorders are
more characteristic of white women
than black or Asian women (Powell
and Khan.) Ball and Kennedy:
+14,000 women between 18-23,
Australia. All ethnic groups : more
time spent there more attitudes +
eating behaviour is similar to native
Australians (acculturation effect.)
• Social Class: body
dissatisfaction/behaviours more
common in higher class. Dornbusch
et al: 7000 US adolescents higher
class = greater desire to be thin +
more likely. Goode et al: Scottish
Health Service: income positively
associated with healthy eating.
Mood and eating behaviour:
• Explanations of some behaviour such
as binge eating see it as a temporary
escape.
• Binge-Eating: people w/ bulimia
nervosa report anxiety prior to a binge.
Davis et al: Self-Monitoring studies: 1
hour before binge more negative mood
than 1 hour before normal snack/meal.
Wegner et al: students record eating
patterns + mood over 2 weeks – Binge
days characterised by low mood, no
difference in mood before/after binge.
• Comfort eating: Garg et al: food
choices of 38 pps – upbeat movie/sad
movie. Popcorn + Grapes: sad film 36%
more popcorn, upbeat far more grapes
than sad.
Eval:
• Meyer and Gast: 10-12 yr. old girls & boys
sign. positive correlation between peer
influence + disordered eating.
• Birch and Fisher: best predictors of
daughters’ eating behaviour was mothers’
dietary restrain and perception of risk of
food on their daughters.
• Social Learning suggests fashion models –
but much more than that → evolution.
• Mumford et al: bulimia more likely
among Asian schoolgirls than white
counterparts.
• Striegel-Moore: more evidence of
drive for thinness among black than
white girls.
• Story et al: sample of US students,
higher social class = greater
satisfaction/lower weight control
behaviours.
• Attitudes towards chocolate: appear to
be influenced by popular claims that it
can lift our mood. But Parker et al:
although chocolate has slight
antidepressant effect on some people
→ when consumed as emotional
strategy more likely to prolong rather
than alleviate.
3. Explanations for success and failure of dieting
Explanations:
Restraint theory:
• Synonymous w/ dieting. 89%of
female population consciously
restrain food intake.
• The boundary model: Herman and
Polivy: hunger keeps food above
minimum and satiety works to keep
food below a certain level.
Restrained eaters have greater
range between the two; when they
go over the dietary restraint they
continue to eat until this level.
The role of denial:
• Attempting to supress/deny thought
tends to have opposite effect.
Wegner: asked some pps not to think
about white bear & some pps to
think about white bear + ring bell
when they did. Those told not to
think about bear rang bell more.
“Theory of ironic processes of
mental control” – paradoxical –
denial often backfires.
• Theory of ironic processes of mental
control: decision to not eat certain
foods – try to supress thoughts.
Increases preoccupation with those
foods, food becomes more attractive
when you deny it.
Detail: key to successful diet:
• Redden 2008 suggests success to
dieting lies in attention we pay to what
is being eaten. People like experiences
less as they repeat them – harder to
stick to 1 regime. To over come this
this instead of “not another salad”
think about contents of the meal such
as tomato or apple → bored less easily.
• Jelly beans experiment: Redden gave
135 pps 22 jelly beans →info of each
one flashed up on the screen. One
group sees general info “jelly bean
number 7” other group sees specific
“cherry flavour number 7” → general =
bored faster.
Eval:
• Wardle and Beales: 27 obese women to 3
groups (diet w/ restraint, exercise group, non-
treatment) assessed at 4 and then 6 weeks. At
4 weeks appetite assessed after a preload. At
6 weeks food intake under stressful conditions
= assessed. Both sessions women in diet
condition ate more than other 2 groups.
• Implications on treatment: don’t restrain
• Limited relevance: how do anorexics starve
themselves?
Theory of IPOMC evaluation:
• Soetens et al: pps divided into restrained and
unrestrained group (restrained then split into
high or low disinhibition) Disinhibited restrained
group (tried to eat less but tended to overeat)
used more thought suppression → restrained
eaters who tend to overeat try to supress more
often and think more about food after eating.
• Limited effects: Wegner admits ironic effects
observed are not huge.
Anti-dieting programmes:
Development o programmes aimed at
replacing dieting with conventional
healthy eating. Emphasis on regulation by
hunger and satiety signals and prevention
of inappropriate attitudes to food.
Higgins and Gray meta-analysis:
participation in programmes associated
with improvements in both eating
behaviour and psychological well being.
Also with weight stability rather than
weight change.
9 people w/ average loss of 90 pounds: LPL levels
before and after: rose after weight loss + fatter to start
w/ = higher levels.
Asian adults +
adolescents more
prone to obesity.
4. Neural mechanisms in eating behaviourThe role of
neural
mechanisms:
Homeostasis:
• Involves mechanisms which
detect internal environment and
correct environment to ensure its
in its optimal state.
• Significant time lag between
mechanisms to restore
equilibrium and the body
registering their effect (eating: by
the time sufficient level has been
reached only a small amount has
been digested: insufficient data
to ‘turn off’ eating.)
• Evolved as two separate systems,
one for turning on eating and one
for turning off. Glucose levels
play most important part in
hunger → decrease = hunger
increase → decrease of glucose in
blood = lateral hypothalamus
activation = hunger. Individual
searches for and consumes food.
Rise in glucose levels → activates
ventromedial hypothalamus =
satiation.
The lateral hypothalamus:
• 1950s → damage to lateral hypothalamus
in rats caused a condition called aphagia
(‘absence of eating’)
• Stimulation of LH elicits feeding
behaviour.
• Opposing effects of injury + stimulation →
found the on switch.
• Neurotransmitter in hypothalamus
(neuropeptide Y) =important in ‘turning
on’ eating.
• When injected into rat hypothalamus
causes immediate feeding even when
satiated (Wickens 2000)
• Repeated injections = obesity in a few
days (Stanley et al 1986)
The ventromedial hypothalamus:
• Damage to VMH causes overeating →
hyperphagia.
• Stimulation in this are inhibited feeding.
→ VMH signals ‘turn off’ eating because
of many glucose receptors in this area.
• Damage to nerve fibres in VMH leads to
damage in paraventricular nucleus (PVN)
→ now believed PVN alone causes
hyperphagia (Gold 1973)
• PVN also detects specific food our body
needs.
Neural control of cognitive factors:
• Thinking about food, smells and
food-related sights triggers
feelings of hunger.
• Neural control of these cognitive
factors in hunger probably
originates in two main brain
areas → amygdala and the
inferior prefrontal cortex.
• Amygdala: selection of foods on
the basis of previous experience.
Rolls and Rolls 1973: surgically
removing amygdala in rats
caused them to feed on both
familiar and unfamiliar food
without preference. Where as
rats with the amygdala intact
would initially go for more
familiar foods.
• Inferior frontal cortex: receives
message from olfactory bulb
(responsible for smell.) Odours
influence taste of food so
damage in this area is thought to
decrease eating as there is
diminished sensory response to
food and probably to taste (Kolb
and Wishaw 2006)
5. Neural mechanisms in eating behaviourEvaluation:
Limitations of a homeostatic
explanation:
• For a hunger mechanism to be
adaptive it must both anticipate
and prevent energy deficits not
just react to them.
• The theory that hunger and
subsequently eating are only
triggered when energy resources
fall below their desired level is
incompatible with how such
systems should have evolved →
for such a mechanism to be truly
adaptive it must promote
consumption levels that maintain
bodily resources well above
optimal, to act as a buffer against
future food availability.
The role of the lateral hypothalamus:
• The view that the LH serves as an ‘on
switch’ for eating has a few problems →
damage to the LH also causes deficits in
thirst and sex rather than just hunger.
• Recent research shows that eating
behaviour is caused by neural circuits in
the brain, not just the hypothalamus.
Neuropeptide Y:
• Marie et al: genetic manipulation of mice
so NPY is not produced. They found no
subsequent decrease in feeding
behaviour. They suggest that hunger
stimulated by injections of NPY may
actually be an experimental artefact. The
flood of NPY from injections during
experimental manipulations could cause
behaviour different from normal
amounts.
The role of the ventromedial
hypothalamus:
• Early researches found that
damage to the VMH resulted in
hyperphagia and obesity in a
number of different species
including humans → VMH is
designated the ‘satiety centre’.
• Gold: lesions restricted to VMH
alone did not result in
hyperphagia → overeating only
produced when lesions included
other areas such as the PVN.
• Not very reliable: other
researches fail to replicate his
findings → most studies show
that VMH lesions ate
substantially more than those
with PVN lesions and
subsequently gained more
weight.Neural control of cognitive factors:
• Klüver-Bucy Syndrome: Patients with this syndrome typically show increased appetite, indiscriminate eating
and even attempts to eat non-food items. Research suggests that damage to the amygdala and inferior
prefrontal cortex suggests that food cues no longer accurately represent their real reward value to the
individual.
• Research support: Zald and Pardo 1997 → physiological evidence that amygdala participates in emotional
processing of olfactory stimuli. Exposed healthy adult pps to aversive olfactory stimuli while measuring blood
flow to amygdala using a PET scan. Exposure to unpleasant odours showed sign. Blood flow increases to the
amygdala where as non-aversive smells did not cause an increase. Increased blood flow also associated with
subjective ratings of the perceived unpleasantness of the stimuli.
Theorists
suggest
motivation for
eating comes
from positive
incentive value,
relish for foods
which promote
survival.
Yang et al: Canada, NPY produced by
abdominal fat, vicious cycle, targeting
high NPY individuals, drug therapy.
6. Evolutionary Explanations of Food Preferences
Explanations:
Environment of Evolutionary
Adaption:
• Environment where species
first evolved.
Early Diets:
• Energy resources were vital in
order to stay alive and find
the next meal – developed
preference for fatty foods.
• High calorie foods not as
plentiful, developed a
preference for them.
Preferences for meat:
• Meat began to be included
in human diet due to decline
in quality of plant foods.
• Milton suggests that without
animals it is unlikely we
would have secured enough
nutrition from a vegetarian
diet in order to evolve so
intelligently.
• Meat supplied amino acids,
minerals and nutrients.
Taste aversion:
• Bait shyness: farmers trying to rid
themselves of rats – difficult to kill as they
would only take small amount of any new
food (poisoned) and rapidly learn to avoid it.
Garcia et al; rats made ill through radiation
shortly after eating saccharin, developed an
aversion to it, associated illness with
saccharin.
• Adaptive advantages: Once learned,
aversions were hard to shift – adaptive
quality designed to keep ancestors alive.
• Medicine effect: preferable food eaten when
ill in the future; Garcia et al: when a
distinctive flavour is presented to a thiamine
deficient rat followed by thiamine injection
they will acquire a preference for that
flavour.
Eval:
• Importance of calories in early diets:
Gibson and Wardle: best way to predict
which fruit + veg would be preferred by
4/5 yr. olds was how dense in calories they
were. Bananas + Potatoes are calorie rich
more likely to be chosen.
• Could early humans have been
vegetarian: Cordain et al: argued humans
could’ve mostly got calories from sources
other than animal fat. Suggestion of
vegetarian. BUT Abrams shows that from
anthropological evidence we can see that
all societies display preference for animal
foods and fats. Nor would it have been
possible for early humans to get sufficient
calories from plants and grains available.
• Explaining taste aversion: Seligman claimed
different species evolve different learning abilities,
something he called biological preparedness.
• Support for evolutionary theory: Detecting toxins:
bitter taste evolved as a defence mechanism for
potentially harmful in plants. Sandell and Breslin:
screened 35 adults for bitter taste receptor gene.
Rated bitterness of vegetables, some containing
glusinolates and some not, well known for toxic
effects at high doses. Those w/ sensitive gene form
rated glusinolate containing vegetables as 60% more
bitter.
• Evidence from other primates:
Craig Sanford observed
Chimpanzees in Tanzania’s
national park showed same
problems we used to face. After
coming close to starvation for
much of the year, when they
finally manage a kill, they go
straight for the fattiest parts such
as the brain and bone marrow,
rather than tender, nutritious
flesh.
Doesn’t include ‘nurture’
side of food preferences,
such as religion.
Based on a time
period from
which we can no
longer test,
reliability
reduced.
7. Psychological explanations of Anorexia Nervosa
Explanations:
Cultural Ideals and the Media:
• Cultural ideals: western standards
of attractiveness widely believed to
contribute to AN development.
Gregory et al: 16% of 15-18 year old
girls in the UK were currently on a
diet.
• Media influences: Major source of
influence for body image attitudes.
Individuals with low-self esteem
more likely to compare themselves.
Ethnicity and peer influence:
• Incidence of AN in non-western and
Black cultures is much lower. Grabe
and Hyde, meta-analysis, 98 studies,
African Americans reported
significantly less body dissatisfaction.
• Peer influence: particularly
important to an adolescent, so they
may be susceptible to peer influence
over disordered eating. Eisenberg:
dieting among friends significantly
related to unhealthy weight control
behaviours such as pills or purging.
Jones and Crawford found that peers
serve to enforce gender based
ideals; over weight girls and
underweight boys tend to be most
teased.
Personality:
• Perfectionism: often found in
individuals with AN. Strober: compared
to normal control group –
retrospectively evaluated personality
traits in teenage boys and girls. Boys:
50% perfectionism, Girls: 73%
perfectionism.
• Impulsiveness: Individuals with AN act
more impulsively than they self-report.
Butler and Montgomery: compared to
normal control, patients with AN
responded rapidly but inaccurately to a
performance task.Eval:
• Hoek: set out to test if AN was rare among
non-western cultures. Curacao (island
where it is acceptable to be overweight)
hospital records over two year period,
approx. 44,000 people, found 6 cases,
within range of results reported in Western
countries.
• Becker et al: Fijian girls, introduction of a
television in 1995, girls stated desire to be
thin like the Western television characters.
Bruch’s psychodynamic explanation:
Observation that parents who have children with AN tend to define their children’s needs rather than
allowing them to define their own. Bruch found many of these parents claimed to anticipate their
children’s needs rather than letting them ‘feel’ hungry. Research by Button and Warren also supports
Bruch's claim that people with AN rely excessively on the opinions of others.
• Cachelin and Regan: no sign. Differences in
occurrence of disordered eating between
African Americans and white counterparts.
• Shroff and Thompson: found no
correlation between friends and measures
of disordered eating.
• Halmi: 322 women, with history of AN
across Europe and US. Individuals with
AN history scored high on multi-
dimensional perfectionism scale when
compared to a group of healthy
women.
• Methodological questions: difficult
separating personality traits from
short-lived states which may be
caused by starvation. Relies on sample
of diagnosed patients, based view of
relationship between personality and
disordered eating.
8. Biological explanations of Anorexia Nervosa
Neurotransmitters:
• Serotonin: disturbance of S levels
characteristic of eating disorders.
Bailer et al: women recovering from
restricting type AN and purging type
+ healthy controls, sign. Higher S
levels in those recovering from
purging type. Highest S levels also in
those w/ most anxiety, consistent
disruption may lead to anxiety +
trigger AN.
• Dopamine: Kaye et al: PET scan, 10
AN recovery, 12 healthy, AN women
= over activity in dopamine
receptors in basal ganglia where
dopamine plays role in perception
of harm and pleasure. People with
AN find it hard to associate good
feelings with food.
Neurodevelopment:
• Pregnancy and birth complications:
Lindberg and Hjern- sign. Association
between premature birth and AN.
Birth complications may lead to brain
damage caused by hypoxia –
impairing neurodevelopment.
Nutritional factors may be implicated
if mothers have an eating disorder.
Bulik et al: mothers with AN expose
their child to ‘double disadvantage’:
genetic vulnerability transmission
and inadequate nutrition.
• Season of Birth: Eagles: people with
AN more likely to be born in spring.
Wilhoughby: among equatorial
regions of the world, no seasonal
effect. Other places are subject to
cooler temp and infections.
Adapted to flee hypothesis:
• Adaptive response to famine
conditions: symptoms of AN such as
food restriction, hyperactivity and
denial of starvation reflect operation of
adaptive mechanisms that used to
cause migration in response to famine.
When someone loses weight,
physiological mechanisms conserve
energy and increase desire for food.
These must be turned off when
extreme weight loss is due to food
depletion, so that individuals can
increase survival rate by migrating.
• Migratory restlessness: Hyperactivity
found in Anorexics may be a form of
‘migratory restlessness’. In the EEA
starving foragers who deceived
themselves about their physical
condition would’ve had more
confidence about moving on to a more
favourable environment and would’ve
been more likely to survive.
• SSRIs: SSRIs alter levels of brain serotonin, but
are ineffective when used on patients with AN.
But Kaye et al, found that when used on
recovering patients, the drugs were effective in
preventing relapse.
• Castro-Fornieles: found adolescent girls with AN
had higher homovanillic acid (dopamine waste
product) than control group. Improvement in
weight levels associated with normalisation of
acid levels.
• Favro et al: Found the perinatal
complications significantly associated
with risk of developing AN, were
placenta blood supply obstruction, early
eating difficulties and low birth weight.
• Eagles et al: Found individuals with AN
tend to be born later in birth order.
More elder siblings had while in the
womb – more infections exposed to.
Critical period = 2nd trimester, spring
birth – infections during critical time.
• Evolution: Why AN symptoms passed on, as
they decrease fertility /fatal, AN would serve
function in ancestral setting, not modern.
• Treatment implications for AFHH: this
biological reason can help families;
awareness of causal reason can make them
more compassionate towards anorexic child.