ns 220: nutritional planning and management
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NS 220: Nutritional Planning and Management. Unit 7: Meeting Energy Needs. The Basics - Terms. Anthropometrics Basal Metabolic Rate Body Mass Index kcal. Energy Needs. What factors influence our energy needs?. Thermic Effect of Food. 10-15% of total energy needs - PowerPoint PPT PresentationTRANSCRIPT
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Unit 7: Meeting Energy Needs
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Anthropometrics
Basal Metabolic Rate
Body Mass Index
kcal
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What factors influence our energy needs?
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10-15% of total energy needs
Are there any food “myths” you have heard that may be attributed to the thermic effect of food?
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One pound of fat = 3500 kcals
How many calories do you need to decrease per day in the diet to achieve a one pound loss per week?
How does this translate to weight gain?
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Energy Input = Energy Output(or calories in = calories out)
Energy Input= Calories from food
Energy Output= Metabolism (BMR) Physical Activity Thermic Effect of Food
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First, calculate your BMI
What about body composition? Have you ever had this calculated? By what method?
What are the different categories of BMI weight status?
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Obesity◦ Is it possible to be obese and malnourished?
◦ What can be done to decrease weight in an obese individual?
◦ What health problems are associated with obesity?
◦ Can culture play a role in weight status?
◦ What other factors influence weight status?
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Chapter 8 9
Fat Distribution◦ Distribution of body fat may be more critical
than the amount◦ Intra-abdominal fat/Central obesity
Increased risk of heart disease, stroke, diabetes, hypertension, and cancer
Common in men and post-menopausal women Waist Circumference
◦ Indicator of fat distribution Women greater than 35 inches Men greater than 40 inches (Waist-to-Hip ratio)
Women with a Waist to Hip ratio of .80 or greater Men with a Waist to Hip ration of .90 or greater
May have an increased risk for health problems.
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Obesity is a chronic disease◦Treatment requires long-term lifestyle changes
(no quick fix). Dieters are misdirected
◦More concerned about weight loss than healthy, active lifestyle.
◦Unrealistic weight expectations.
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Usually lack fiber, carbohydrates, selected vitamins, minerals, and antioxidants; deficiencies may exist
Emphasizes one or two foods. Severely restricts food choices; rigid eating
plans. Temporary solution to weight loss…not long-
term. Focus is not on permanent eating, exercise, or
behavior changes.
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Pick a fad diet that’s popular to discuss with the class
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Promote quick weight loss Limited food selections; rituals Use of testimonials Cure-alls Recommend expensive supplements No permanent lifestyle changes advocated Critical of the scientific community
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National Weight Control Registry www.nwcr.ws Investigates characteristics of individuals who
have succeeded at long-term weight loss. 45% lost weight on their own; 55% used a
program. 98% modified their food intake. 94% increased their activity (walking most
reported).
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Calorie control◦ Portions◦ Eat less overall, but still choose variety of foods
Exercise on regular basis; ACSM Position◦ To prevent weight gain: 150-250 min/week◦ Weight loss: 150->250 min/week◦ Weight maintenance after weight loss: >250 min/week
Donnelly JE, et al. Appropriate physical activity intervention strategies for weight loss and prevention
of weight regain for adults. Medicine & Science in Sports & Exercise 2009; 41:459-471.
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