1. Overweight is defined as 1-19% above ones ideal weight Obese is defined as above 19% ones ideal weight Also can be defined in terms of total body fat content

2. Many health risks associated Diabetes Heart disease Dyslipidemia (high blood cholesterol) Sleep apnea and breathing problems Cancer Depression Hypertension (high blood pressure) 3. Body Image for YouDetermining the Right Weight Reference Table 10.1 for Healthy WeightRangesBased on Body structure Height Distribution of weight Ratio of lean tissue to body fat 4. Assessing Fat LevelsWeight-for-HeightCharts 5. Body ImageWeight tables give acceptable ranges Low end of range for low ratio of lean mass to fat mass High end of range for more muscular bodyIdeal body composition Mens range is 11-15% Womens range is 18-22% Lean body mass consists of muscle, bone, body water,cellular elements and organs Body fats are essential or stored fats Essential fats for physiological functions 3-15% of total body weight Storage fat is remainder of body fat 6. Assessing Fat LevelsBody Mass Index Index of the relationship between height and weight BMI of 19-25 indicates healthy weight Does have limitations Very muscular people may fall into overweight category Underweight people may be in healthy weight category yet too thin Waist-to-Hip Ratio A measure of regional fat distribution Excess fat in abdominals is health risk High blood pressure Diabetes Heart disease Certain cancers 7. Assessing Fat Levels Waist-to-Hip Ratio (continued) Men and postmenopausal women store fat in upper region:abdominals, arms and chest Premenopausal women store fat in lower region: hips,buttocks and thighs A waistline greater than 40 inches for men and 35 inches forwomen may indicate health riskMeasures of Body Fat Hydrostatic Weighing Technique Pinch and Skinfold Measure Girth and Circumference Measure Soft-Tissue Roentgenogram Bioelectrical Impedance Analysis Total Body Electrical Conductivity 8. Risk Factors for ObesityKey Environmental Factors Increased energy intake:Most common nutritional disorder in the U.S. Bombarded with advertising Changes in working families Bottle feeding Decreased energy expenditure: Increased sedentary nature of many jobs TV and video games, automated equipmentHeredity Body type and genes Genes may set metabolic rates Obesity genes Ob gene, leptin, GLP-1Hunger, Appetite, and Satiety Hunger is physiological response to nutritional need Appetite is psychological response tied to emotional reaction, not nutritional need 9. Risk Factors for Obesity Developmental Factors Hyperplasia Excessive number of fatcells Hypertrophy Increased size of cells 10. Managing Your Weight What is a Calorie?The calorie, or gram calorie, is the quantity of heat required to raise thetemperature of 1 gram of pure water 1C.Unit of measure of the amount of energy obtained from food One pound of fat = 3,500 calories Exercise Resting Metabolic Rate-90% of calories burned Exercising Metabolic Rate-other 10% Changing Your Eating Habits What triggers eating? Changing Your Triggers, see Skills for Behavior Change, p. 271 Selecting a Nutritional Plan Set realistic, attainable goals Seek help from reputable sources Successful plans allow good food choices without sacrificing everything 11. Managing Your WeightChanging Your Eating Habits What triggers eating? Changing Your Triggers, see Skills for Behavior Change, p. 271Selecting a Nutritional Plan Set realistic, attainable goals Seek help from reputable sources Successful plans allow good food choices without sacrificingeverythingTrying to Gain Weight Control exercise Eat more calories Supplement your diet Relax 12. Fad Diets Fixed Menu Exchange-Type Prepackaged-meal Formula Questionable Flexible 13. ATKINS DIET Substitute meat, eggs andcheese for carbohydrates Tough to keep diet so stringent Some studies show an all meatdiet can increase your LDLlevels and raise yourcholesterol American Heart Associationissued as statement To besafe, people on an Atkins-stylediet should have their bloodlipids monitored regularly 14. CABBAGE SOUP DIET Cabbage soup has fat burning qualities. Claims you can loose 10 lbs in a week HOW? As much water as you want!Day 1: Cabbage soup plus as much fruit as you would like.Day 2: Cabbage soup plus vegetables including 2 jacket potato with a little butter.Day 3: Cabbage soup plus fruit and veggies excluding potatoes and bananasDay 4: Cabbage soup plus up to eight bananas and as much skimmed milk as you likeDay 5: Cabbage soup plus up to 20 ounces of beef and up to 6 tomatoesDay 6: Cabbage soup plus as much beef and vegetables(excluding potatoes) as you like.Day 7: Cabbage soup plus brown rice, vegetables and unsweetened fruit juice. Short Term weight loss. (Weight loss from water, muscle tissue not fat reserves.) Starvation diet 15. Eating DisordersAnorexia Nervosa Self-starvation Intense fear of fatBulimia Nervosa Binge and then take inappropriate measures to lose calories 3% of adolescent and young femalesBulimia Nervosa (continued) Males 1 for every 10 females Often at normal weightBinge Eating Disorder Often clinically obese Eat excessive amounts without purging 16. Eating DisordersTreatments for Eating Disorders Goal is to stabilize the patients life Long-term therapy Multidimensional approach Psychological, social, environmental, and physiological factors