Obesity Elective Assignment – Due February 28, 2022
Name ____________________________________
The nutritional information for a McDonald’s Quarter Pounder with Cheese ® is shown below
Obesity Elective Assignment – Due February 28, 2022
Here is the ingredient list:
Your task is to design a comparable sandwich that you would personally eat, which
meets the following 3 basic requirements
A. The sandwich must have protein, carbohydrate, and fat.
B. No group 4 (NOVA Group Classification) foods can be in the sandwich and only one
group 3 food can be in the sandwich.
C. The sandwich should have at least 5 g or dietary fiber.
1. List all of the ingredients for your sandwich below. Include the amounts of each of the
major components of the sandwich.
Obesity Elective Assignment – Due February 28, 2022
2. Complete the nutrition label by filling in each the gray shaded areas. This will require
that you complete question 1 because you will need the amounts of each of your
ingredients to get the information that you will need.
Nutrition Label
Serving Size
CALORIES per serving
Total Fat Grams (% Daily Value)
Saturated Fat Grams (% Daily Value)
Trans Fat Grams (% Daily Value)
Cholesterol milligrams (% Daily Value)
Sodium milligrams (% Daily Value)
Total Carbohydrate Grams (% Daily Value)
Dietary Fiber Grams (% Daily Value)
Total Sugars Grams (% Daily Value)
Added Sugars Grams (% Daily Value)
Protein Grams (% Daily Value)
You can use any resource that you would like to complete this table, but here is a very good one
https://www.webmd.com/diet/healthtool-food-calorie-counter
3. What choices did you make to improve the nutritional profile of your sandwich? Why did you
make those choices?
Obesity Elective Assignment – Due February 28, 2022
4. What insights did you gain from this activity that will be applicable to your health journey and
the health journeys of your patients?
To Eat or Not to Eat,
That IS the Question!
RXPS 630 – 2021/22
Dr. W. Davis 1/24/22
In theory, people should eat only when
they have the physiological need to eat
and they should only eat enough to meet
the physiological need.
Hedonism
• “The word ‘hedonism’ comes from the ancient Greek for
‘pleasure’…
• Psychological or motivational hedonism claims that only pleasure
or pain motivates us…
• In general, pleasure is understood broadly below, as including or
as included in all pleasant feeling or experience: contentment,
delight, ecstasy, elation, enjoyment, euphoria, exhilaration,
exultation, gladness, gratification, gratitude, joy, liking, love, relief,
satisfaction, Schadenfreude, tranquility, and so on…”
https://plato.stanford.edu/entries/hedonism/
Control of Eating and
Food Intake
Integration of Homeostatic Mechanisms
Control of Eating
• The control of eating behavior
requires:
• Mechanisms for monitoring
nutrients in the environment
as well as monitoring the
individual’s nutritional status
(internal milieu).
• Organs – Liver, Adipose,
Pancreas, Muscle
• Biological sensors – AMP
kinase and mTOR
Gastroenterology. 2017 May ; 152(7): 1728–1738.
doi:10.1053/j.gastro.2016.12.050.
Integration of Homeostatic Mechanisms
Control of Eating
• The control of eating behavior
requires:
• Mechanisms for Neural Control of
Appetite and Food Intake
(behavioral)
• Forebrain – coordinates
information processing related to
complex activities.
• Midbrain – coordinates motor
movements, auditory and visual
processing.
• Hindbrain – coordinates survival
functions.
Gastroenterology. 2017 May ; 152(7): 1728–1738.
doi:10.1053/j.gastro.2016.12.050.
Integration of Homeostatic Mechanisms
Control of Eating
• The control of eating
behavior requires:
• Mechanisms for Neural
Control of Energy
Expenditure
• Signals from Adipose
Tissue
• White fat
• Brown fat
Gastroenterology. 2017 May ; 152(7): 1728–1738.
doi:10.1053/j.gastro.2016.12.050.
Gastroenterology. 2017 May ; 152(7): 1728–1738. doi:10.1053/j.gastro.2016.12.050.
Food Reward
SCIENCE • 25 Jan 2019 • Vol 363, Issue 6425 • pp. 346-347 • DOI: 10.1126/science.aav0556
Brain areas that are activated by food intake
e-Neuroforum 2013 · [jvn]:[afp]–[alp] DOI 10.1007/s13295-013-0048-y
Insulin and the Brain
Heni, M. et al. Nat. Rev. Endocrinol. 11, 701–711 (2015); published online 13 October 2015; doi:10.1038/nrendo.2015.173
Heni, M. et al. Nat. Rev. Endocrinol. 11, 701–711 (2015); published
online 13 October 2015; doi:10.1038/nrendo.2015.173
Hyper-Palatable Food
What are Hyper-palatable Foods?
• One Quantitative Definition:
• Fat and sodium (> 25% kcal from fat, ≥ 0.30% sodium by
weight)
• Fat and simple sugars (> 20% kcal from fat, > 20% kcal from
sugar)
• Carbohydrates and sodium (> 40% kcal from carbohydrates, ≥
0.20% sodium by weight)
Obesity (2019) 27, 1761-1768. doi:10.1002/oby.22639
What are Hyper-palatable Foods?
The HPF criteria identified 62% (4,795/7,757) of foods in the FNDDS that met criteria for at least one cluster.
Obesity (2019) 27, 1761-1768. doi:10.1002/oby.22639
Ultra-Processed Foods
What are Ultra-processed Foods?
NOVA Food Classification System
• Designed by Center for Epidemiological Studies in Health and
Nutrition, School of Public Health, University of Sao Paulo, Brazil.
• NOVA helps people “group foods according to the extent and
purpose of the processing they undergo.
• Food processing as identified by NOVA involved physical,
biological and chemical processes that occur after foods are
separated from nature, and before they are consumed or used in
the preparation of dishes and meal.
https://educhange.com/wp-content/uploads/2018/09/NOVA-Classification-Reference-Sheet.pdf
Public Health Nutrition: 22(5), 936–941 doi:10.1017/S1368980018003762
What are Ultra-processed Foods?
NOVA Food Classification System
• Group 1
• Unprocessed or Natural foods – obtained directly from plants
or animals and do not undergo any alteration following their
removal from nature.
• Minimally processed foods – natural foods that have been
submitted to cleaning, removal of inedible or unwanted parts,
fractioning, grinding, drying, fermentation, pasteurization,
cooling, freezing, or other processes that may subtract part of
the food, but which do not add oils, fats, sugar, salt or other
substances to the original food.
https://educhange.com/wp-content/uploads/2018/09/NOVA-Classification-Reference-Sheet.pdf
Public Health Nutrition: 22(5), 936–941 doi:10.1017/S1368980018003762
Group 1
https://educhange.com/wp-content/uploads/2018/09/NOVA-Classification-Reference-Sheet.pdf
Public Health Nutrition: 22(5), 936–941 doi:10.1017/S1368980018003762
What are Ultra-processed Foods?
NOVA Food Classification System
• Group 2
• Processed Culinary Ingredients.
• These are products extracted from natural foods or from nature by processes
such as pressing, grinding, crushing, pulverizing, and refining.
• They are used in homes and restaurants to season and cook food and thus
create varied and delicious dishes and meals of all types, including broths and
soups, salads, pies, breads, cakes, sweets, and preserves.
• Use oils, fats, salt, and sugar in small amounts for seasoning and
cooking foods and to create culinary preparations.
• As long as they are used in moderation in culinary preparations based on
natural or minimally processed foods, oils, fats, salt, and sugar
contribute toward diverse and delicious diets without rendering them
nutritionally unbalanced.
https://educhange.com/wp-content/uploads/2018/09/NOVA-Classification-Reference-Sheet.pdf
Public Health Nutrition: 22(5), 936–941 doi:10.1017/S1368980018003762
Group 2
https://educhange.com/wp-content/uploads/2018/09/NOVA-Classification-Reference-Sheet.pdf
Public Health Nutrition: 22(5), 936–941 doi:10.1017/S1368980018003762
What are Ultra-processed Foods?
NOVA Food Classification System
• Group 3
• Processed foods are products manufactured by industry with
the use of salt, sugar, oil or other substances (Group 2) added
to natural or minimally processed foods (Group 1) to preserve
or to make them more palatable.
• They are derived directly from foods and are recognized as
versions of the original foods.
• They are usually consumed as a part of or as a side dish in
culinary preparations made using natural or minimally
processed foods. Most processed foods have two or three
ingredients.
https://educhange.com/wp-content/uploads/2018/09/NOVA-Classification-Reference-Sheet.pdf
Public Health Nutrition: 22(5), 936–941 doi:10.1017/S1368980018003762
Group 3
https://educhange.com/wp-content/uploads/2018/09/NOVA-Classification-Reference-Sheet.pdf
Public Health Nutrition: 22(5), 936–941 doi:10.1017/S1368980018003762
What are Ultra-processed Foods?
NOVA Food Classification System
• Group 4
• Ultra-processed foods are industrial formulations made entirely or
mostly from substances extracted from foods (oils, fats, sugar, starch, and
proteins), derived from food constituents (hydrogenated fats and modified
starch), or synthesized in laboratories from food substrates or other
organic sources (flavor enhancers, colors, and several food additives
used to make the product hyper-palatable).
• Manufacturing techniques include extrusion, moulding and preprocessing
by frying.
• Beverages may be ultra-processed.
• Group 1 foods are a small proportion of, or are even absent from, ultraprocessed products.
https://educhange.com/wp-content/uploads/2018/09/NOVA-Classification-Reference-Sheet.pdf
Public Health Nutrition: 22(5), 936–941 doi:10.1017/S1368980018003762
Group 4

wpcontent/uploads/2018/0
9/NOVA-ClassificationReference-Sheet.pdf
Public Health Nutrition: 22(5), 936–941 doi:10.1017/S1368980018003762
Satiety Index
September 1995
European Journal of Clinical Nutrition 49(9):675-90
• 240 kcal servings of 38 foods separated into six food categories (fruits,
bakery products, snack foods, carbohydrate-rich foods, protein-rich
foods, breakfast cereals) were fed to groups of 11-13 subjects.
• Satiety ratings were obtained every 15 min over 120 min after which
subjects were free to eat ad libitum from a standard range of foods
and drinks.
• A satiety index (SI) score was calculated by dividing the area under
the satiety response curve (AUC) for the test food by the group mean
satiety AUC for white bread and multiplying by 100.
• Thus, white bread had an SI score of 100% and the SI scores of the
other foods were expressed as a percentage of white bread.
Satiety Index
September 1995
European Journal of Clinical Nutrition 49(9):675-90
Satiety Index
September 1995
European Journal of Clinical Nutrition 49(9):675-90
September 1995 European Journal of Clinical Nutrition 49(9):675-90

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