Nutritional Management of Obesity

These flashcards cover key concepts related to the nutritional management of obesity, including definitions, classifications, causes, and treatment options.

What is obesity defined as?

A medical condition in which an individual has excess body fat for a given height.

How does the WHO classify stages of overweight and obesity?

Using body mass index (BMI).

What BMI range classifies a person as having Obesity Class I?

BMI of 30.0 to 34.9 kg/m².

What is one major reason why obesity is a public health concern?

It increases the risk for chronic diseases.

When did the American Medical Association recognize obesity as a disease?

In 2013.

What is one limitation of using BMI to assess obesity?

BMI cannot differentiate fluid from fat.

What environmental factor can contribute to obesity?

High-calorie, low-nutrient food availability.

Which hormone is primarily responsible for stimulating appetite?

Ghrelin.

What role does leptin play in the body?

Leptin signals the brain to suppress appetite.

What is adaptive thermogenesis?

The body's process of adjusting energy expenditure in response to dietary changes.

What is the recommended weight loss goal for individuals with obesity?

A realistic weight that results in an improved health outcome.

What are the primary types of bariatric surgery?

Restrictive procedures, malabsorptive procedures, and combination procedures.

What is a significant risk factor for developing type 2 diabetes?

Increased central visceral fat.

What is the 5-10% weight loss threshold associated with?

Reduction in blood pressure, improvement in LDL and HDL levels, and decreased reliance on medications.

Name one potential side effect of weight-loss medications.

Gastrointestinal issues such as nausea or constipation.