The Physiological Basis of Voluntary Food Intake (Appetite?)

Lepkovsky, Samuel

doi:10.1016/s0065-2628(08)60206-2

Cited by 28 publications

(5 citation statements)

References 111 publications

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“…The intake of high concentration saccharin solutions is certainly not limited by the volumes that can be consumed in two-bottle tests because large volumes of water are consumed (Figure 3A). There may be a ceiling for saccharin intake, perhaps analogous to a satiation level that controls consumption through the metabolic factors produced by nutritive substances (Bolles et al, 1981; Lepkovsky, 1948; Lima, Hell, Timo-Iaria, Dolinkoff, & Pupo, 1982). Saccharin has no nutritive properties that might effect homeostatic balances, but oropharyngeal receptors may act as metering devices for saccharin intake on the basis of the quality, intensity, and quantity of taste stimulation (Collier & White, 1959; Pfaffman, 1960; Sclafini & Nissenbaum, 1985).…”

Section: Resultsmentioning

confidence: 99%

Saccharin's rewarding, conditioned reinforcing, and memory-improving properties: Mediation by isomorphic or independent processes?

Stefurak¹,

Kooy²

1992

Behavioral Neuroscience

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Unconditioned reward and conditioned reinforcing effects may reflect an isomorphic motivational process because increased conditioned reinforcing effects were seen with increased amounts of saccharin consumed in taste and place conditioning. Reinforcing effects in place conditioning leveled off as saccharin unconditioned consumption reached maximum amounts of approximately 140 mg/rat. Posttrial consumption, but not intraperitoneal injection, of saccharin significantly enhanced conditioned place and taste preferences as well as conditioned taste aversions. Saccharin's memory-improving effects in both aversive and appetitive conditioning suggest a process separate from the reward-reinforcement process. Independent of effects on blood glucose, the motivational property of saccharin's sweet taste undergoes differential central processing to mediate reward-reinforcement versus memory improvement processes.

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Section: Resultsmentioning

confidence: 99%

Saccharin's rewarding, conditioned reinforcing, and memory-improving properties: Mediation by isomorphic or independent processes?

Stefurak¹,

Kooy²

1992

Behavioral Neuroscience

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“…Generally, dietary deficiencies of essential nutrients such as vitamins and minerals depress food intake (LEPKOVSKY, 1948). Also the quantity and quality of proteins in the diet is known to affect food consumption.…”

mentioning

confidence: 99%

Constancy of net protein intake in rats on self-selection regimen with proteins of various qualities.

et al. 1982

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Voluntary intake of proteins of various qualities in relation to dietary protein utilization was investigated in growing and adult rats. The rats were given two diets, one containing high protein and the other no protein, and were allowed to self-select protein and energy intakes freely from both diets. The results showed that total food intake (protein diet plus protein-free diet) and body weight gain were similar among five proteins tested. However, the amount of protein consumed by the growing rats per 100 g of total food intake (i.e., dietary protein level) was different depending upon the protein qualities, that is, wheat gluten (WG) 44 g, casein (CA) 30 g, soy protein (SP) 21 g, lactalbumin (LA) 19 g, and amino acid mixture simulating egg protein (AA) 11 g. Net protein utilization (NPU), estimated as the proportion of protein intake that is retained in the body, was as follows : WG, 20 %; CA, 33 %; SP, 44 %; LA, 50 %; and AA, 74 %. From the above figures, net dietary protein value, which is a measure of utilizable protein in the diet, was calculated by multiplying the dietary protein level by NPU. In contrast to the difference in protein intake, net dietary protein value was quite constant in spite of large differences in the dietary protein quality, being 8 to 10 %. A similar relationship between protein intake and protein utilization was obtained also with adult rats, except that the net dietary protein value was smaller in adult rats than in growing rats. These results may suggest that the animals can regulate the intake of dietary protein to keep the amount of protein available for the body constant.

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“…The purpose of this review, then, is to bring to the attention of psychologists the widely dispersed literature in the areas of dietary selection and specific hungers. Several previous reviews on diet selection do exist (Lat, 1967;Lepkovsky, 1948;Morgan & Stellar, 1950;"Self-Selection of Diets," 1944;Woods, 1949aWoods, , 1949bYoung, 1941Young, , 1948; however, they are neither recent nor complete, and most are found in areas not typically familiar to psychologists.…”

mentioning

confidence: 99%

Dietary self-selection by animals.

Overmann¹

1976

Psychological Bulletin

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A growing awareness of the biological context of learning and revelations of long-delay learning in the feeding system have stimulated psychologists' interests in the areas of poison avoidance and food aversion. However, relatively little attention has been given to the intimately related area of dietary selfselection. This review covers an already existing body of literature on dietary selection from a diversity of fields including psychology, nutrition, physiology, and agriculture. It is organized methodologically along two lines: the method of diet presentation and the method of inducing a nutritional need. The bulk of the existing literature consists of demonstrations of dietary selection. Future studies should proceed beyond simple demonstration to elucidation of underlying mechanisms and factors effecting food selection by animals. Suggestions are made for research on dietary selection by psychologists from a number of areas, including comparative, perceptual, and physiological psychology.

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The Physiological Basis of Voluntary Food Intake (Appetite?)

Cited by 28 publications

References 111 publications

Saccharin's rewarding, conditioned reinforcing, and memory-improving properties: Mediation by isomorphic or independent processes?

Saccharin's rewarding, conditioned reinforcing, and memory-improving properties: Mediation by isomorphic or independent processes?

Constancy of net protein intake in rats on self-selection regimen with proteins of various qualities.

Dietary self-selection by animals.

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