|
Satiety Value
Satiety value is the degree at which food gives a human the sense of food gratification, the exact contrast feeling of hunger. The concept of the Satiety Value and Satiety Index was developed by Australian researcher and doctor, Susanna Holt. Highest satiety value is expected when the food that remains in the stomach for a longer period produces greatest functional activity of the organ. Limiting the food intake after reaching the satiety value helps reduce obesity problems. Foods with the most satiation per calorie are often: * high in certain proteinase inhibitors that suppress appetite - eg potatoes * high in protein (which takes longer to digest than other energy sources) - eg meat * low in glycemic index (in which the carbohydrates take longer to digest) - eg oats * high in fibre (which takes longer to digest than low fibre foods) - eg fruit * low in calories - eg vegetables * solid (which takes longer to digest than liquid foods, though liquids have high satiety for a short pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Fibre
Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides. Food sources of dietary fiber have traditionally been divided according to whether they provide solu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyphagia
Polyphagia or hyperphagia is an abnormally strong, incessant sensation of hunger or desire to eat often leading to overeating. In contrast to an increase in appetite following exercise, polyphagia does not subside after eating and often leads to rapid intake of excessive quantities of food. Polyphagia is not a disorder by itself; rather, it is a symptom indicating an underlying medical condition. It is frequently a result of abnormal blood glucose levels (both hyperglycemia and hypoglycemia), and, along with polydipsia and polyuria, it is one of the "3 Ps" commonly associated with uncontrolled diabetes mellitus. Etymology and pronunciation The word ''polyphagia'' () uses combining forms of '' poly-'' + '' -phagia'', from the Greek words πολύς (polys), "very much" or "many", and φαγῶ (phago), "eating" or "devouring". Underlying conditions and possible causes Polyphagia is one of the most common symptoms of diabetes mellitus. It is associated with hyperthyroidism an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Expected Satiety
The term expected satiety refers to the satiety (relief from hunger) that is expected from a particular food. It is closely associated with 'expected satiation' which refers to the immediate fullness (post meal) that a food is expected to generate. Scientists have discovered that foods differ considerably in their expected satiety. One estimate suggests that there may be a six-fold difference in commonly consumed foods (in the UK), when they are compared calorie for calorie. This range of variation is important because expected satiety is thought to be a good predictor of food choice and an excellent predictor of self-selected portion sizes. Specifically, foods that have high expected satiety and high expected satiation tend to be selected in smaller portions (fewer calories). Therefore, they may be especially suited to diets that are designed to reduce energy intake. Some researchers also suggest that expected satiety is an important mediator of energy intake. They argue that with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Expected Satiety
The term expected satiety refers to the satiety (relief from hunger) that is expected from a particular food. It is closely associated with 'expected satiation' which refers to the immediate fullness (post meal) that a food is expected to generate. Scientists have discovered that foods differ considerably in their expected satiety. One estimate suggests that there may be a six-fold difference in commonly consumed foods (in the UK), when they are compared calorie for calorie. This range of variation is important because expected satiety is thought to be a good predictor of food choice and an excellent predictor of self-selected portion sizes. Specifically, foods that have high expected satiety and high expected satiation tend to be selected in smaller portions (fewer calories). Therefore, they may be especially suited to diets that are designed to reduce energy intake. Some researchers also suggest that expected satiety is an important mediator of energy intake. They argue that with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Energy
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscle, muscular activity. Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and protein in nutrition, proteins with oxygen from air or dissolved in water. Other smaller components of the diet, such as organic acids, polyols, and ethanol (drinking alcohol) may contribute to the energy input. Some diet (nutrition), diet components that provide little or no food energy, such as water, dietary mineral, minerals, vitamins, cholesterol, and dietary fiber, fiber, may still be necessary to health and survival for other reasons. Some organisms have instead anaerobic respiration, which extracts energy from food by reactions that do not require oxygen. The energy contents of a given mass of food is usually expressed in the International System of Units, metric (SI) unit of energy, the joule (J), and its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein Leverage Hypothesis
The protein leverage hypothesis states that human beings will prioritize the consumption of protein in food over other dietary components, and will eat until protein needs have been met, regardless of energy content, thus leading to over-consumption of foodstuffs when their protein content is low. This hypothesis has been put forward as a potential explanation of the obesity epidemic. Empirical tests have provided some evidence to confirm the hypothesis with one study suggesting that this could be a link between ultra-processed foods and the prevalence of obesity in the developed world. In 1995 Australian researcher Susanna Holt developed the concept of satiety value, a measure of how much a given food is likely to satisfy the hunger of someone. High protein foods have been found to have high satiety values, though these are outmatched by potatoes and oats (which have a high glycemic index). Fruits rank similarly to high protein foods (likely due to their high level of dietary fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbohydrates
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or may not be different from ''n''), which does not mean the H has covalent bonds with O (for example with , H has a covalent bond with C but not with O). However, not all carbohydrates conform to this precise stoichiometric definition (e.g., uronic acids, deoxy-sugars such as fucose), nor are all chemicals that do conform to this definition automatically classified as carbohydrates (e.g. formaldehyde and acetic acid). The term is most common in biochemistry, where it is a synonym of saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest (lower molecular weight) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gratification
Gratification is the pleasurable emotional reaction of happiness in response to a fulfillment of a desire or goal. It is also identified as a response stemming from the fulfillment of social needs such as affiliation, socializing, social approval, and mutual recognition. Gratification, like all emotions, is a motivator of behavior and plays a role in the entire range of human social systems. Causes The emotion of gratification is the result of accomplishing a certain goal or achieving a reward. Gratification is an outcome of specific situations and is induced through the completion of and as a consequence of these situations. Specifically, gratification may be experienced after achieving a long-term goal, such as graduating from college, buying one's first house, or getting one's dream job. Immediate and delayed gratification The term immediate gratification is often used to label the satisfactions gained by more impulsive behaviors: choosing now over tomorrow. The s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycemic Index
The glycemic (glycaemic) index (GI; ) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of a specific food depends primarily on the quantity and type of carbohydrate it contains, but is also affected by the amount of entrapment of the carbohydrate molecules within the food, the fat and protein content of the food, the amount of organic acids (or their salts) in the food, and whether it is cooked and, if so, how it is cooked. GI tables, which list many types of foods and their GIs, are available. A food is considered to have a ''low GI'' if it is 55 or less; ''high GI'' if 70 or more; and ''mid-range GI'' if 56 to 69. The term was introduced in 1981 by David J. Jenkins and co-workers. It is useful for quantifying the relative rapidity with which the body breaks down carbohydrates. It takes into account only the available carb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein Leverage Hypothesis
The protein leverage hypothesis states that human beings will prioritize the consumption of protein in food over other dietary components, and will eat until protein needs have been met, regardless of energy content, thus leading to over-consumption of foodstuffs when their protein content is low. This hypothesis has been put forward as a potential explanation of the obesity epidemic. Empirical tests have provided some evidence to confirm the hypothesis with one study suggesting that this could be a link between ultra-processed foods and the prevalence of obesity in the developed world. In 1995 Australian researcher Susanna Holt developed the concept of satiety value, a measure of how much a given food is likely to satisfy the hunger of someone. High protein foods have been found to have high satiety values, though these are outmatched by potatoes and oats (which have a high glycemic index). Fruits rank similarly to high protein foods (likely due to their high level of dietary fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
