chapter eight - part one weight control food & nutritional health nut sci –242 karen lacey,...
TRANSCRIPT
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Chapter Eight - Part One
Weight Control
Food & Nutritional Health NUT SCI –242Karen Lacey, MS, RD, CD © Spring 2005
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Terms
Overweight: 10% - 20% above the desirable weight for height, or a BMI of 25.0-29.9
Underweight: 10% or more below the desirable weight for height, or a BMI of less than 18.5
Obesity: 20% or more above the desirable weight for height, or a BMI of 30 or greater
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Problems Associated with Underweight
Due to decreased body fat stores, may be disadvantaged when energy reserves may be needed, such as during physiological stress, injury or famine
Other problems include:– Menstrual irregularity– Infertility– Osteoporosis
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Problems Associated with Overweight
High blood pressureHigh cholesterolDiabetesHeart diseaseGallbladder disease
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I. What is a Healthful Weight?
Body Weight vs. Body Fat Body weight and body fat
are not the same thing Body composition is
important
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B. Measuring Body Fat
Difficult to measure Methods include:
1. Underwater weighing: the entire body is submerged into a tank of water and water displacement is measured to determine body density and body fat percentage
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Cont’d
2. Biochemical Impedence: estimate body fat content by measuring how quickly electrical current is conducted through the body– Fat increases resistance against
electrical current
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Cont’d
3. Skinfold Test: thicknesses of folds of skin various places on the body are measured with an instrument called a caliper Simple & inexpensive
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C. Distribution of Fat
Central obesity: excess fat on the abdomen and around the trunk
Central obesity represents a greater risk to health than fat elsewhere on the body
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D. Weighing in for Health
Health risk is dependent upon three factors:
1. Body weight
2. Amount & location of body fat
3. Current health status Waist circumference: a measure
used to assess a person’s abdominal fat
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Cont’d
Body Mass Index (BMI): an index of a person’s weight in relation to height which correlates with total body fat content
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II. Energy Balance
Fat stores= energy in – energy out
1. Energy in:– Calorie content of food taken in– 3,500 calories = 1 pound of body fat
2. Energy out:– Basal metabolism: the energy
required to fuel the activities of the cells necessary to sustain life
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Cont’d
– Fuel for voluntary activities– Number of calories an activity uses
is determined by:Muscle mass requiredWeight of body part being movedDuration of activity
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III. Causes of Obesity
Genetic vs. Environment
1. Set-pt. Theory: the theory that the body tends to maintain a certain weight by adjusting hunger, appetite and food energy intake compared to metabolism so that a person’s effort to alter weight may be unsuccessful
2. Fat-cell Theory
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Cont’d
2. Heredity may contribute to obesity
3. Factors in surroundings encourage eating Availability, variety, appearance,
lighting, music, location, companions
4. External cue theory: the theory that some people eat in response to such external factors as the presence of food or the time of day rather than to such internal factors as hunger
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B. Environment & Behavior
1. Hunger A physiological sensation A negative experience people eat to
avoid2. Appetite
A physiological experience A positive experience- people eat
for enjoyment
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Cont’d
3. Satiety The condition of being full or satisfied A signal to stop eating
4. Other regulators: Human sensations Emotions Situations Arousal (ie, stress eating)
5. Underactivity
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