Our thoughts and behaviors are strongly influenced by affective experiences known as drive states. These drive states motivate us to fulfill goals that are beneficial to our survival and reproduction. This module provides an overview of key drive states, including information about their neurobiology and their psychological effects.

This course explores connections between what we eat and who we are through cross-cultural study of how personal and collective identities, social relations, and economic inequalities are formed and maintained via practices of food production, preparation, and consumption. Discussions are organized around critical discussion of what makes “good” food good (tasty, healthy, authentic, ethical, etc.), and draw on anthropological studies as well as recent writing and films on the politics of food and agriculture. A primary goal of the course is to provide students with conceptual tools to understand and evaluate food systems at local and global levels. Instruction and practice in written and oral communication is provided.

This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed in the choices of food people eat. Analyzes the decisions individuals make about what to eat, how society should manage food production and consumption collectively, and how reflection on food choices might help resolve conflicts between different values.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Overconsumption of food is one factor linked to obesity. In certain individuals, the pleasure experienced from food rewards may override signals indicating “I’m full.” One possible influencer in this process is the gut microbiome. The composition of the gut microbiota is known to be unbalanced in obesity. But how it contributes to further dysregulating eating behaviors via the food reward system is poorly understood. To assess the role of the gut microbiota in food intake regulation, researchers transferred gut-microbe-containing fecal material from obese donor mice into lean recipient mice. Experiments revealed that recipient mice developed excessive motivation for a food reward and that the gut microbes from obese donor mice altered the brain reward system of recipient mice. Motivation for food rewards was associated with changes in gut microbe-produced metabolites. with the metabolite 33HPP being identified as a modulator of neurotransmitter signalling..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

Psychology is designed to meet scope and sequence requirements for the single-semester introduction to psychology course. The book offers a comprehensive treatment of core concepts, grounded in both classic studies and current and emerging research. The text also includes coverage of the DSM-5 in examinations of psychological disorders. Psychology incorporates discussions that reflect the diversity within the discipline, as well as the diversity of cultures and communities across the globe.Senior Contributing AuthorsRose M. Spielman, Formerly of Quinnipiac UniversityContributing AuthorsKathryn Dumper, Bainbridge State CollegeWilliam Jenkins, Mercer UniversityArlene Lacombe, Saint Joseph's UniversityMarilyn Lovett, Livingstone CollegeMarion Perlmutter, University of Michigan

This course encompasses the study of eating as it affects the health and well-being of every human. Topics include taste preferences, food aversions, the regulation of hunger and satiety, food as comfort and friendship, eating as social ritual, and social norms of blame for food problems. The politics of food discusses issues such as sustainable agriculture, organic farming, genetically modified foods, nutrition policy, and the influence of food and agriculture industries. Also examined are problems such as malnutrition, eating disorders, and the global obesity epidemic; the impact of food advertising aimed at children; poverty and food; and how each individual's eating is affected by the modern environment.

By the end of this section, you will be able to:Describe how hunger and eating are regulatedDifferentiate between levels of overweight and obesity and the associated health consequencesExplain the health consequences resulting from anorexia and bulimia nervosa

Objectives of this mini unit:For students to explore the "universal call to action" laid out in the Sustainable Development Goals (SDGs) and consider how they may respond to that call;Build background knowledge about specific issues impacting the Arctic including: indigenous rights, indigenous health, biodiversity, tourism and marine pollution; Build background knowledge about specific issues impacting their local communtiy (using Michigan as a case-study) including: hunger, homelessness, poverty, youth violence and the environment;Create an action plan to address needs within their local communities driven by their unique passions, interests and skills;Consider the importance of impact vs intention when engaging with community action projects