The document discusses definitions and classifications of overweight and obesity, outlining associated health risks, body composition assessments, and risk factors such as environmental influences and genetics. It emphasizes managing weight through understanding caloric intake, exercise, and setting realistic nutritional goals while also addressing eating disorders like anorexia and bulimia. Additionally, it critiques fad diets and emphasizes the importance of sustainable lifestyle changes.

1.  Overweight is defined as 1-19% above one’s ideal weight
 Obese is defined as above 19% one’s 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 You
Determining the Right Weight
• Reference Table 10.1 for Healthy Weight
Ranges
•Based on
 Body structure
 Height
 Distribution of weight
 Ratio of lean tissue to body fat

4. Assessing Fat Levels

Weight-for-Height
Charts

5. Body Image
Weight tables give acceptable ranges

 Low end of range for low ratio of lean mass to fat mass
 High end of range for more muscular body
“Ideal” body composition
 Men’s range is 11-15%
 Women’s 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 Levels
Body 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 for
women may indicate health risk
Measures 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 Obesity
Key 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 equipment
Heredity
 Body type and genes
 Genes may set metabolic rates
 Obesity genes
 Ob gene, leptin, GLP-1
Hunger, 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 fat
cells
 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 the
temperature of 1 gram of pure water 1°C.
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 Weight
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
Trying 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 and
cheese for carbohydrates
 Tough to keep diet so stringent
 Some studies show an all meat
diet can increase your LDL
levels and raise your
cholesterol
 American Heart Association
issued as statement… “To be
safe, people on an Atkins-style
diet should have their blood
lipids 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 bananas
Day 4: Cabbage soup plus up to eight bananas and as much
skimmed milk as you like
Day 5: Cabbage soup plus up to 20 ounces of beef and up to
6 tomatoes
Day 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 Disorders

Anorexia Nervosa
 Self-starvation
 Intense fear of fat
Bulimia Nervosa
 Binge and then take inappropriate measures to lose calories
 3% of adolescent and young females
Bulimia Nervosa (continued)
 Males 1 for every 10 females
 Often at normal weight
Binge Eating Disorder
 Often clinically obese
 Eat excessive amounts without purging

16. Eating Disorders

Treatments for Eating Disorders
 Goal is to stabilize the patient’s life
 Long-term therapy
 Multidimensional approach
 Psychological, social, environmental, and
physiological factors