Nutrition & Diet Therapy - Obesity and Weight Management

Flashcards related to nutrition and diet therapy, focusing on obesity, weight management, underweight, and disordered eating.

Obesity

A clinical term for excess body fat, generally used to describe people who are at least 20% above a desired weight for height.

Overweight

A body weight that is above a population weight-for-height standard.

Obesity (Specific Definition)

Refers to the degree of fatness, i.e., the relative excess amount of fat in the total body composition.

Body Mass Index (BMI)

A measure of weight relative to height that is commonly used to estimate body fat and associated health risks.

Waist Circumference

Measurement included to increase accuracy of assessing chronic disease risk based on adipose tissue stored within the abdominal region.

Body Fat Calipers

Measure the width of skin folds at precise body sites to calculate an estimated body fat composition; easy, portable, and inexpensive.

Hydrostatic Weighing

Requires the complete submersion of an individual in water to measure body fat; more precise but not easy, portable, or inexpensive.

Bioelectrical Impedance Analysis (BIA)

An easy, portable, inexpensive, and noninvasive body composition measurement tool that determines body fat percentage based on the rate at which an undetectable electrical current travels through the body.

Air Displacement Plethysmography (BOD POD)

A reliable method of assessing body composition that calculates the percentage of body fat using weight, body volume, thoracic lung volume, and body density; expensive and not portable.

Dual Energy X-ray Absorptiometry (DEXA)

A highly accurate way to assess body composition using radiation to distinguish bone, muscle, water, and fat density; used as the gold standard to validate all other body composition analysis methods.

106 lb for the first 5 feet, then add or subtract 6 lb for each inch above or below 5 feet, respectively. A range is then taken by adding and subtracting 10% to account for small and large body frames.

Hamwi method calculation for men

100 lb for the first 5 feet, then add or subtract 5 lb for each inch above or below 5 feet, respectively. A range is then taken by adding and subtracting 10% to account for small and large body frames.

Hamwi method calculation for women:

body frame size

Height (in centimeters) divided by wrist circumference (in centimeters) provides an estimate of _.

Essential Body Fat Level

The minimal amount of body fat required for health, approximately 3% for men and 12% for women.

Five Characteristics of a Successful Weight-Management Program

Realistic goals, negative energy balance, nutritional adequacy, cultural appeal, energy readjustment to maintain weight.

500-kcal

To lose 1 lb per week, there needs to be a _ energy deficit per day.

Red Flags of Junk Science

Recommendations that promise a quick fix, dire warnings of danger from a single product, and claims that sound too good to be true.

Wasting disease

long-term disease with chronic infection and fever that raise the BMR

Poor food intake

diminished food intake that results from psychologic factors that cause a person to refuse to eat, loss of appetite, or personal poverty and limited available food supply

Malabsorption

poor nutrient absorption that results from chronic diarrhea, a diseased gastrointestinal tract, the excessive use of laxatives, or drug-nutrient interactions

Hormonal imbalance

hyperthyroidism or a variety of other hormonal imbalances that increase the caloric needs of the body

Low energy availability

condition that results from greatly increased physical activity without a corresponding increase in food or a lack of available food supply

Poor living situation

an unhealthy home environment that results in irregular and inadequate meals, where eating is considered unimportant, and where an indifferent attitude toward food exists

Dietary Needs for Underweight Patients

High-caloric diet, high protein, high carbohydrate, moderate fat, good sources of vitamins and minerals

Normal Eating

Eating when hungry and stopping when full, demonstrating moderate food restraint, and recognizing that over/under eating are sometimes acceptable

Disordered Eating

Any eating pattern that is not normal, including subclinical problems.

Three Most Common Eating Disorders

Anorexia nervosa (AN), bulimia nervosa (BN), and binge eating disorder (BED).

Risk Factors for Clinical Eating Disorders

Media exposure for idealization of thinness, negative emotionality, and decreased cognitive flexibility

Nutrition Therapy Goals for Anorexia Nervosa

Restoring a healthy weight and normalizing eating patterns

Nutrition Therapy Goals for Bulimia Nervosa

Eliminating episodes of binging and purging

Nutrition Therapy Goals for Binge Eating Disorder

Eliminating binge episodes and involves psychotherapy, behavioral weight-loss treatment, and psychopharmacology.