Human Physiology: An Integrated Approach (7th Edition)
7th Edition
ISBN: 9780321981226
Author: Dee Unglaub Silverthorn
Publisher: PEARSON
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Textbook Question
Chapter 22, Problem 25RQ
Explain the current theory of the control of food intake. Use the following terms in your explanation: hypothalamus, feeding center, satiety center, appetite, leptin, NPY, neuropeptides.
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Chapter 22 Solutions
Human Physiology: An Integrated Approach (7th Edition)
Ch. 22 - Explain the roles of the satiety and feeding...Ch. 22 - Name the four layers of the GI tract wall,...Ch. 22 - Prob. 3CCCh. 22 - Prob. 4CCCh. 22 - Prob. 5CCCh. 22 - Prob. 6CCCh. 22 - Prob. 7CCCh. 22 - Prob. 8CCCh. 22 - Use your understanding of digestive physiology to...Ch. 22 - Prob. 10CC
Ch. 22 - Prob. 11CCCh. 22 - Prob. 12CCCh. 22 - What are the primary target tissues for insulin?Ch. 22 - Why are glucose metabolism and glucose transport...Ch. 22 - What is the advantage to the body of inhibiting...Ch. 22 - Prob. 16CCCh. 22 - Prob. 17CCCh. 22 - Prob. 18CCCh. 22 - Prob. 19CCCh. 22 - Prob. 20CCCh. 22 - Prob. 21CCCh. 22 - Prob. 22CCCh. 22 - Prob. 23CCCh. 22 - Prob. 24CCCh. 22 - Define metabolic, anabolic, and catabolic...Ch. 22 - Prob. 2RQCh. 22 - Prob. 3RQCh. 22 - Prob. 4RQCh. 22 - Define basal metabolic rate (BMR). Under what...Ch. 22 - Prob. 6RQCh. 22 - Prob. 7RQCh. 22 - What is a nutrient pool? What are the three...Ch. 22 - Prob. 9RQCh. 22 - Prob. 10RQCh. 22 - Prob. 11RQCh. 22 - Name the two hormones that regulate glucose...Ch. 22 - Which noncarbohydrate molecules can be made into...Ch. 22 - Under what circumstances are ketone bodies formed?...Ch. 22 - Name two stimuli that increase insulin secretion,...Ch. 22 - Prob. 16RQCh. 22 - What factors release glucagon? What organ is the...Ch. 22 - Prob. 18RQCh. 22 - Prob. 19RQCh. 22 - Prob. 20RQCh. 22 - Prob. 21RQCh. 22 - Prob. 22RQCh. 22 - Prob. 23RQCh. 22 - Prob. 24RQCh. 22 - Explain the current theory of the control of food...Ch. 22 - Prob. 26RQCh. 22 - Scott is a bodybuilder who consumes large amounts...Ch. 22 - Prob. 28RQCh. 22 - Prob. 29RQCh. 22 - One of the debates in fluid therapy for diabetic...Ch. 22 - Prob. 31RQCh. 22 - Prob. 32RQ
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- The apparent digestibility, if the nutrient consumed is 95, and nutrient excreted is 35, is: use following equation Apparent digestibility = (Nutrients intake -nutrients in feces)/(nutrients i intake ) ×100 = ---- (%) 76% 17% 63.15% 35%arrow_forwardSomeone who has been running a race is probably quite hungry at the end of it, while someone who has been sitting and snacking all day might have an appetite but would not actually be hungry. Similarly, someone who has taken in all the nutrients he/she needs for a day might be in the condition of satiety, but might still need a pizza, an ice cream and a few bars of chocolate before feeling truly satiated. Explain the different concepts (i. Hunger; ii. Appetite; iii. Satiety and iv. Satiated) to your friend to help him understand how they are related.arrow_forwardThe “milkshake studies” described in lecture ways that the eating of dieters differs from non-dieters. Name two of these differences and explain why these differences are important in understanding the long-term effectiveness of dieting.arrow_forward
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- Describe the different ways in which food is chemically digested, including the role of the various components of saliva, gastric juice, pancreatic juice, and bileExplain which hormones control the release of the each of these secretions, the cells used (acinar, parietal cells, etc), and a description of what molecules are being digested and what they are being broken intoarrow_forwardRegarding the functions of the gastrointestinal system, match each term with the phrase that best describes or defines it an enzyme found in saliva and intestinal secretions that breaks down carbohydrate molecules like starches Lipid deposits in the non-adipose compartment of the body, a risk factor for chronic disease regardless of weight A prebiotic - a non-digestible oligosaccharide that provides nourishment for beneficial organisms in the gut A strain of bacteria that's very common in the human gut [Choose ] [Choose ] Bacteroidetes Amylase Lipase Salmonella Brown Fat Inulin Ectopic Fat [Choose] [Choose ]arrow_forwardDefine the characteristics of a healthful diet. How do the recommendations in MyPlate use these characteristics to help you plan healthy meals? Consider in your response what each of these characteristics mean in terms of MyPlate recommendations. Pls note, this is nutrition subjectarrow_forward
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