Size: px
Start display at page:

Download ""

Transcription

1 Chin J Sports Med,March 2004,Vol. 23,No ( ) 2 3 4,,,,,, ; (BMI) 10 ;, 13kg/ ; 1 ; 1600kcal/ d ( ) 1300kcal/ d(), ( ), ;, ; ; ; ; ; Evaluation of the Outcome of an Organized, Semi - Closed Program for Weight Reduction in Community Ai Hua 1, Liang Huanguo 2, Ruan Wei 3 and Zhao Lei 4 1 Institute of Sports Medicine, 3 rd Hospital, Peking University, Beijing , China 2 College of Physical Education and Sports, Beijing Normal University, Beijing , China 3 Sports Center, China Central Television, Beijing , China 4 Beijing Body Works Sports Center, Beijing , China Abstract The purpose of the present study is to evaluate the outcome of an organized, semi - closed gro2 gram for weight reduction in community, and to provide the helpful suggestions for the reasonable goal, rate, duration, energy intake, exercise intensity and amount for weight - reduction program. The results showed that the organized semi - closed program for weight reduction in community is effective and especially suitable for one who are unable to control body weight by themselves. Reducing 10 of body mass index (BMI) is reason2 able target in the program. The rate of 13kg per month for reducing weight is acceptable for the young obese adults with severely overweight. The recommendation for the program duration is about one month. It is better to keep dietary energy intake under 1600 kcal/ d for man and 1300 kcal/ d for woman. It is appropriate to take moderate exercise intensity within 5070 of maximal heart rate and moderate exercise amount. The weight - reducing program should be supervised under experts or specialists to avoid any exercise - induced injuries and other medical problems. The supplementation of complex of vitamins and minerals is recommended during the period of weight reduction. Certain medicines for inhibiting the sense of hunger can be used if necessary. Key words weight reduction, energy intake, exercise intensity, physical activity level,, [1-4 ] :, cn. net 转载

2 , = ( - ) (50 70 ) +, = [5 ],, 1. 5,,,, 1. 6,, 011kg,, (BMI), kg/ m 2 ( / 1 [ ],, ( 1),, (WHO) [8, ] :, 2530cm, ,, 85cm, 80cm, ,, t BMI t 1600kcal BMI P < 0105 (6169MJ), 1300kcal (5144MJ) , 2, 1), 20, 24,,,, 1 ;,,Karvonen,4 [6 ], 1,, :2 ), 12 [7 28, ], P < Chin J Sports Med,March 2004,Vol. 23,No ( BMI Classification 1 Table 1 General information of the participants Number Male Average age Number Female Average age < Underweight Normal weight Overweight Light obesity

3 Chin J Sports Med,March 2004,Vol. 23,No. 2 BMI Classification Number Male Average age Number Female 1 Average age Moderate obesity > 36 severe obesity Total Time 2 Table 2 Time schedule for the participants Getting up MondaySaturday Sunday 7 30 Breakfast Activities 8 30 Leaving for the field by bus Exercising Leaving for the restaurant by bus Lunch Noon break Leaving for the field by bus Exercising Leaving for the hotel by bus Spare time Supper Spare time Going to bed 2, Spare time for whole day except 2 organized activities outdoor. Meal times as same as above. Foods in the diet Category 3 Table 3 The daily food and energy intake of the participants (g) Amount (g) Protein (kcal) Energy and its sources (kcal) Fat Carbohydrate : Grain Male Meat Egg Milk Vegetable Fruit Oil Others Total of total energy : Grain Female Meat Egg Milk Total

4 Foods in the diet Category Note :1kcal = kJ (g) Amount (g) Protein 3 (kcal) Energy and its sources (kcal) Fat Chin J Sports Med,March 2004,Vol. 23,No Carbohydrate Vegetable Fruit Oil Others Total of total energy Total 3,6 (, ( ), 250g 170g), 50g ( 4) 1 2, 250g, 500g, 15g, 10g 1531 kcal 65 3 (6140MJ) 1211 kcal (5107MJ ), , ( 2) ( 4) , Time 1 6 MondaySaturday : AM 4 Table 4 The training program and the exercise intensity for the participants Warm - up exercise Exercise items and target heart rate ( THR) :2,4 ( : , ) Aerobic exercise on treadmill. THR ( of maximal heart rate) : for the first 2 weeks, for the last 4 weeks :, 1 2, ( :60 65 ) Resistance exercise with multiple muscle groups. THR : Cool - down activity ( :50 60 ) PM Calisthenics. THR : :, 1 2, ( :60 65 ) Resistance exercise with multiple muscle groups. THR : Sunday : ( :60 65 ) Waist and abdominal muscle exercise. THR : Cool - down activity 2, Spare time for whole day except 2 organized activities outdoor.

5 Chin J Sports Med,March 2004,Vol. 23,No. 2 5 (kg) Table 5 The reduced body weight in the different weeks (kg) st week 2nd week 3rd week 4th week 5th week 6th week average/ week Male : MO SO Mean Female : OW LO MO SO Mean : BMI < 24 Note : The data from the participants whose original BMI was less than 24 were not calculated. OW: overweight ; LO : light obesity ; MO : moderate obesity ; SO : severe obesity. (5), 1,, ( P > 0105) 1 6 BMI Fig. 1 The change of BMI in 6 - week period of the weight reduction program : 6 (25,37) Note : The data from the participants (male 25 and female 37) who finished completely the weight reduction program of 6 weeks. period of the weight reduction program 1, 6 : 6,BMI (25,37) BMI Note : The data from the participants (male 25 and female 37) 4185, 4118, ( P < ) ; who finished completely the weight reduction program of 6 weeks , 3159, ( P < ), BMI , (BMI 28),, BMI ( P > 85cm, 80cm 0105) 2 6 Fig. 2 The change of the waist circumference in 6 - week 2,

6 6, 13170cm, ( P < ), , 11148cm cm,, ( P > 15106cm, ( P < ) ; 0105) cm cm, Chin J Sports Med,March 2004,Vol. 23,No Male : 6 (cm) Table 6 The reduced waist circumference in the different weeks (cm) st week 2nd week 3rd week 4th week 5th week 6th week average/ week MO SO Mean Female : OW LO MO SO Mean :BMI < 24 Note : The data from the participants whose original BMI was less than 24 were not calculated. OW: overweight ; LO : light obesity ; MO : moderate obesity ; SO : severe obesity. Male : 7 Table 7 The numbers of drop - out in the different weeks ( ) Initial No. 1st week 2nd week 3rd week 4th week 5th week 6th week of drop - out LO MO SO Total of drop - out Female : OW LO MO SO Total of drop - out :BMI < 24 Note : The data from the participants whose original BMI were less than 24 were not calculated. OW: overweight ; LO : light obesity ; MO : moderate obesity ; SO : severe obesity.

7 Chin J Sports Med,March 2004,Vol. 23,No. 2 (6), 1178, 1164 :, ;, 4263kcal/ d,, ( P > 0. 05) 2782kcal/ d 1531kcal/, 1 d, 1211kcal/ d ( 3), 7, 2, 19124kcal 10997kcal 1kg ; 3, kcal,, 6, kg, 1157kg, ,, ( 1) (4263kcal/ d), ( 63kg ),4 2700kcal/ d [10 ] 120kg,, 1,, kcal/ d,, :,, ;,,,, 13kg,, 2103kg/, 1157kg/, 8112kg/ 6128kg/,,, 20, 24 (1), kcal, kcal,, kg, 87172kg, 1531 kcal (6. 40MJ ), 1211 kcal (5. 07MJ ) ( 3),, 4,,,, 13kg,,, ( 12 ) 500g 250g, BMI 5 15,, [8,9 WHO ],,,, :, = (kg + 679) 95 ( ) ; : = ( 12, 3 kg + 496) 95, BMI, kg , 87172kg ; 2017, 2412 ; 2103kg/ 1157kg/ ( 5),,, 1513, 1417 ; (BMI 28)

8 Chin J Sports Med,March 2004,Vol. 23,No , [8 ], 2,,,,,,, ,,, BMI 10 7,, 1 2 3,4 5, 13kg/ 1 6, , () ( 3, ),,,,,,1,,, 1600kcal/ d ( ) 1300kcal/ d ( : (5 ),,, ), 4, [1 ] Kopelman PG. Obesity as a medical problem. Nature, 2000,,1 404 (6778) : , [2 ]..,2002,23(1) :1-2. [3 ]. :.,2002,23(1) :3-5., [4 ],,. /.,2003,19(1) :121 -, 122. ; [5 ]..,2003,31, (3) :2-3.,, [6 ],..,, 1. :, , [7 ]. :.,,, 2002,23(1) :5-10., [8 ].. 1, :,,2001 :1-16, [9 ].., 1, :, [10 ]..,,2001,23(3) : , ( )

Stacey Winter, MS, RD, LD

Stacey Winter, MS, RD, LD Stacey Winter, MS, RD, LD Get Healthy! Make the Choice to be well Wellness Weight Management Stress Management Nutritional Management Physical Activity Disease Prevention Incidence of Obesity 68% of all

More information

TONY FERGUSON. Product Information Training

TONY FERGUSON. Product Information Training TONY FERGUSON Product Information Training What Is BMI? BMI stands for Body Mass Index Measurement for human body shape based on weight and height. BMI can help to classify your weight For adults 20 years

More information

Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes. Stephen D. Sisson MD

Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes. Stephen D. Sisson MD Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes Stephen D. Sisson MD Objectives To review dietary recommendations in the following conditions: Obesity Hypertension Diabetes

More information

Part 1: Obesity. Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes 10/15/2018. Objectives.

Part 1: Obesity. Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes 10/15/2018. Objectives. Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes Stephen D. Sisson MD Objectives To review dietary recommendations in the following conditions: Obesity Hypertension Diabetes

More information

Eat Well & Keep Moving Principles of Healthy Living

Eat Well & Keep Moving Principles of Healthy Living Module 3 Eat Well & Keep Moving Principles of Healthy Living Eat Well & Keep Moving From L.W.Y Cheung, H. Dart, S. Kalin, B. Otis, and S.L. Gortmaker, 2016, Eat Well & Keep Moving, 3rd ed. (Champaign,

More information

Chapter 2. Tools for Designing a Healthy Diet

Chapter 2. Tools for Designing a Healthy Diet Chapter 2 Tools for Designing a Healthy Diet Fig. 2.p035 Philosophy That Works Consume a variety of foods balanced by a moderate intake of each food Variety choose different foods Balanced do not overeat

More information

NUTRITION SUPERVISION

NUTRITION SUPERVISION NUTRITION SUPERVISION MIDDLE CHILDHOOD 5 10 YEARS MIDDLE CHILDHOOD Overview Middle childhood (ages 5 to 10) is characterized by slow, steady physical growth. However, cognitive, emotional, and social development

More information

Presentation Outline. Data Sources MATERNAL DIETARY INTAKE AND NUTRITIONAL STATUS IN MALAYSIA

Presentation Outline. Data Sources MATERNAL DIETARY INTAKE AND NUTRITIONAL STATUS IN MALAYSIA ILSI SEA Region Seminar on Maternal, Infant and Young Child Nutrition, July 24, 217, Bangkok, Thailand MATERNAL DIETARY INTAKE AND NUTRITIONAL STATUS IN MALAYSIA Zalilah Mohd Shariff Department of Nutrition

More information

overweight you are part of it!... Healthier, fitter, safer... Seafarers Health Information Programme ICSW S.H.I.P.

overweight you are part of it!... Healthier, fitter, safer... Seafarers Health Information Programme ICSW S.H.I.P. overweight you are part of it!... Seafarers Health Information Programme Healthier, fitter, safer... S.H.I.P. ICSW BROCHUREA5_COR1.indd 1 24/08/2007 19:38:40 Overweight prevention, you are part of it!...

More information

Nutritional Assessment of patients in hospital

Nutritional Assessment of patients in hospital Nutritional Assessment of patients in hospital Geoffrey Axiak M.Sc. Nursing (Manchester), B.Sc. Nursing, P.G. Dip. Nutrition & Dietetics Definition of malnutrition Undernutrition can occur as a result

More information

Overweight. You are part of it! Healthier, fitter, safer.

Overweight. You are part of it! Healthier, fitter, safer. Overweight You are part of it! Healthier, fitter, safer. Overweight prevention, you are part of it!... People who are overweight are at greater risk of dying prematurely from chronic health problems! Being

More information

Lesson 5.1. Diet & Exercise. By Carone Fitness. This lesson discusses proper nutrition as well as the relationship between diet and exercise.

Lesson 5.1. Diet & Exercise. By Carone Fitness. This lesson discusses proper nutrition as well as the relationship between diet and exercise. Lesson 5.1 Diet & Exercise By Carone Fitness This lesson discusses proper nutrition as well as the relationship between diet and exercise. 1 There are six essential nutrients that your body needs to stay

More information

Energy balance. Factors affecting energy input. Energy input vs. Energy output Balance Negative: weight loss Positive: weight gain

Energy balance. Factors affecting energy input. Energy input vs. Energy output Balance Negative: weight loss Positive: weight gain 1 Energy balance Energy input vs. Energy output Balance Negative: weight loss Positive: weight gain Special implications Infancy, Illness, Pregnancy & Lactation, Sports Factors affecting energy input neuro-endocrine

More information

BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud

BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud 1 Energy Needs & Requirements Food is the only source of body which undergoes Metabolism and liberate / Generates Energy required for vital activities

More information

( 17.9% 24.4% of Weight ) * Intracellular Fluid (67.1% of Weight ) * Extracellular Fluid (32.9% of Weight)

( 17.9% 24.4% of Weight ) * Intracellular Fluid (67.1% of Weight ) * Extracellular Fluid (32.9% of Weight) Report The Summary Composition Analysis User Information * User Personal Information * Name Mustafa Oguz Erdogan * AGE 25 * SEX M * I D 00004 * Test Date 6/6/2013 50640 PM Measurement Data * Height * Weight

More information

A teaching affiliate of Harvard Medical School

A teaching affiliate of Harvard Medical School Third Annual COLLAGE Members Conference 2009 An Update on Falls, Nutrition and Cognitive Interventions Elizabeth Howard, PhD, RN, BC-ACNP Institute for Aging Research, Hebrew SeniorLife FALLS Intervention

More information

Nutritional Aspects of Obesity Management. Christy Olson MS, RD, LD, CDE

Nutritional Aspects of Obesity Management. Christy Olson MS, RD, LD, CDE Nutritional Aspects of Obesity Management Christy Olson MS, RD, LD, CDE Relevant Disclosure and Resolution Under Accreditation Council for Continuing Medical Education guidelines disclosure must be made

More information

Grains, Grain-based foods and Legumes Staples in the Diet. Australian Dietary Guidelines. Dietary Guidelines for Australian Adults 2003

Grains, Grain-based foods and Legumes Staples in the Diet. Australian Dietary Guidelines. Dietary Guidelines for Australian Adults 2003 Grains, Grain-based foods and Legumes Staples in the Diet 1. What are the recommended intakes of grain-based foods? Peter Williams PhD FDAA Smart Foods Centre University of Wollongong 2. What nutrients

More information

Energy balance. Factors affecting energy input. Energy input vs. Energy output Balance Negative: weight loss Positive: weight gain

Energy balance. Factors affecting energy input. Energy input vs. Energy output Balance Negative: weight loss Positive: weight gain 1 Energy balance Energy input vs. Energy output Balance Negative: weight loss Positive: weight gain Special implications Infancy, Illness, Pregnancy & Lactation, Sports Factors affecting energy input neuro-endocrine

More information

Chapter 1: Food, Nutrition, and Health Test Bank

Chapter 1: Food, Nutrition, and Health Test Bank Chapter 1: Food, Nutrition, and Health Test Bank MULTIPLE CHOICE 1. Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following?

More information

H.A.N.D. Health and Nutrition for the Deaf

H.A.N.D. Health and Nutrition for the Deaf H.A.N.D. H N D Health and Nutrition for the Deaf Vision Deaf people will learn how to lead healthy lifestyles. Mission HAND will provide Deaf people with information that will enable the individuals to

More information

(a) Explain how the sinoatrial node (SAN) ensures that oxygenated blood enters the aorta. (4)

(a) Explain how the sinoatrial node (SAN) ensures that oxygenated blood enters the aorta. (4) 1 A human heart can work effectively for over a hundred years but many people throughout the world have heart problems. (a) Explain how the sinoatrial node (SAN) ensures that oxygenated blood enters the

More information

4º ESO PRINCIPLES OF TRAINING FOOD BALANCE DIET PHYSICAL EDUCATION DIET AND ENERGY DIET AND SPORT

4º ESO PRINCIPLES OF TRAINING FOOD BALANCE DIET PHYSICAL EDUCATION DIET AND ENERGY DIET AND SPORT 4º ESO PRINCIPLES OF TRAINING FOOD BALANCE DIET DIET AND ENERGY PHYSICAL EDUCATION DIET AND SPORT FOUR BASIC PRINCIPLES OF TRAINING Specificity Overload Progression Reversibility Training needs to be done

More information

Essential Nutrients. Lesson. By Carone Fitness. There are six essential nutrients that your body needs to stay healthy.

Essential Nutrients. Lesson. By Carone Fitness. There are six essential nutrients that your body needs to stay healthy. Lesson Essential Nutrients By Carone Fitness 6 There are six essential nutrients that your body needs to stay healthy. 1. Water 2. Vitamins 3. Minerals 4. Carbohydrates 5. Protein 6. Fat 1 6 Of these six

More information

Eating Healthy on the Run

Eating Healthy on the Run Eating Healthy on the Run Do you feel like you run a marathon most days? Your daily race begins as soon as your feet hit the floor in the morning and as your day continues you begin to pick up speed around

More information

The three things every surgeon should tell their obese patient

The three things every surgeon should tell their obese patient Bariatric and Private Practice Dietitian The three things every surgeon should tell their obese patient Chermside Medical Complex Holy Spirit Northside Private Hospital Red Hill Doctors Surgery Obesity

More information

Principles of Healthy Eating and Nutritional Needs of Individuals

Principles of Healthy Eating and Nutritional Needs of Individuals Principles of Healthy Eating and Nutritional Needs of Individuals Physical Activity Food Sources Additives Nutrients Healthy diet Energy Eating Disorders Level 2 Certificate in Nutrition and Health Coronary

More information

NUTRITION IN CHILDHOOD

NUTRITION IN CHILDHOOD NUTRITION IN CHILDHOOD Nutrient requirement Children growing & developing need more nutritious food May be at risk for malnutrition if : - poor appetite for a long period - eat a limited number of food

More information

: Male/ Female. : Physical Education Teacher/Coach

: Male/ Female. : Physical Education Teacher/Coach APPENDIX I NUTRITION KNOWLEDGE QUESTIONNAIRE TYPE I Kindly read each questions carefully and answer in the space given below each question. The information collected through the questionnaire will be used

More information

CHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!

CHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label! POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value

More information

11/17/2009. HPER 3970 Dr. Ayers (courtesy of Dr. Cheatham)

11/17/2009. HPER 3970 Dr. Ayers (courtesy of Dr. Cheatham) Weight Management Chapter 11 HPER 3970 Dr. Ayers (courtesy of Dr. Cheatham) Weight Loss Introduction Many athletes, although not overweight, seek to lose body weight (especially body fat) Increase Power

More information

Dietary advice... where to start?

Dietary advice... where to start? Dietary advice... where to start? Content The New Eatwell Guide & nutritional knowledge the basics Where to start... dietary advice Common ED dietary problems Meal Plan Food goals... normal eating and

More information

Nutrition. For the young athlete. Georgia Bevan Accredited Practicing Dietitian. Georgia Bevan APD -Eclipsefuel.com

Nutrition. For the young athlete. Georgia Bevan Accredited Practicing Dietitian. Georgia Bevan APD -Eclipsefuel.com Nutrition For the young athlete Georgia Bevan Accredited Practicing Dietitian What will be covered? Different energy sources in food Impact of nutrients on sports performance and health Target nutrients

More information

Estimated mean cholestero intake. (mg/day) NHANES survey cycle

Estimated mean cholestero intake. (mg/day) NHANES survey cycle 320 Estimated mean cholestero intake (mg/day) 300 280 260 240 220 200 2001-02 2003-04 2005-06 2007-08 2009-10 2011-12 2013-14 NHANES survey cycle Figure S1. Estimated mean 1 (95% confidence intervals)

More information

Key Findings of the Recent Malaysian Adult Nutrition Survey (MANS) 2014

Key Findings of the Recent Malaysian Adult Nutrition Survey (MANS) 2014 Key Findings of the Recent Malaysian Adult Nutrition Survey (MANS) 2014 Presenter : Mohamad Hasnan Bin Ahmad Nutritionist Institute For Public Health Ministry of Health 50590 Jalan Bangsar, Kuala Lumpur

More information

Unit 2 Packet Nutrition and Fitness

Unit 2 Packet Nutrition and Fitness First Name Last Name Period Unit 2 Packet Nutrition and Fitness If you are ever absent go on to the class website and use the power points to guide your notes. POINTS ASSIGNMENT / 10 pts Daily Food Log

More information

Aligning Food Composition Tables with Current Dietary Guidance for Consumers

Aligning Food Composition Tables with Current Dietary Guidance for Consumers Aligning Food Composition Tables with Current Dietary Guidance for Consumers Suzanne P. Murphy, PhD, RD Professor Emeritus Cancer Center of the University of Hawaii Dietary Guidance for Consumers Several

More information

Limiting choice as an approach for obesity management. Jenna Crown PDt Nova Scotia Health Authority

Limiting choice as an approach for obesity management. Jenna Crown PDt Nova Scotia Health Authority Limiting choice as an approach for obesity management Jenna Crown PDt Nova Scotia Health Authority Limiting choice as an approach A healthful lifestyle requires: significant planning proficiency in making

More information

KEY INDICATORS OF NUTRITION RISK

KEY INDICATORS OF NUTRITION RISK NUTRITION TOOLS KEY INDICATORS OF Consumes fewer than 2 servings of fruit or fruit juice per day. Consumes fewer than 3 servings of vegetables per day. Food Choices Fruits and vegetables provide dietary

More information

Instructions for 3 Day Diet Analysis for Nutrition 219

Instructions for 3 Day Diet Analysis for Nutrition 219 Name Instructions for 3 Day Diet Analysis for Nutrition 219 1. Keep a record of everything you eat and drink for 3 days. Be specific. Was it white or wheat bread, 1% or 2% milk, 1 cup or 1½ cups, did you

More information

Weight Loss for Young Women - What Works?

Weight Loss for Young Women - What Works? Weight Loss for Young Women - What Works? Helen O Connor PhD APD 1 Research Team Hayley Griffin PhD APD 1, Hoi Lun Cheng APD 1, Kieron Rooney PhD 1, Prof Kate Steinbeck MBBS FRACP 2 1. Exercise & Sport

More information

Know Your Numbers Handouts

Know Your Numbers Handouts Calculating Your Body Mass Index (BMI) 1. Write down your weight in pounds (example: 190) 2. Multiply that number by 703 (190 x 703 = 133,570) 3. Multiply your height in inches by itself ( 70 x 70 = 4,900)

More information

ChooseMyPlate Weight Management (Key)

ChooseMyPlate Weight Management (Key) ChooseMyPlate Weight Management (Key) Learn What You Currently Eat and Drink Identifying what you are eating and drinking now will help you see where you can make better choices in the future. Get started

More information

The Science of Nutrition, 4e (Thompson) Chapter 2 Designing a Healthful Diet

The Science of Nutrition, 4e (Thompson) Chapter 2 Designing a Healthful Diet Science of Nutrition 4th Edition Thompson Test Bank Full Download: http://testbanklive.com/download/science-of-nutrition-4th-edition-thompson-test-bank/ The Science of Nutrition, 4e (Thompson) Chapter

More information

FACT SHEET. The Five W s of the New Nutrition Standards. What? Who? When? Why? Where?

FACT SHEET. The Five W s of the New Nutrition Standards. What? Who? When? Why? Where? FACT SHEET The Five W s of the New Nutrition Standards What? Who? When? Why? Where? On July 1, 2012, new federal nutrition standards took effect and meals served through the National School Program and

More information

Level 2 Award in Nutrition for Health

Level 2 Award in Nutrition for Health Level 2 Award in Nutrition for Health INSTRUCTIONS TO CANDIDATES 1. Attempt to answer every question. 2. Enter your answers on the accompanying answer sheet. 3. Each question has only ONE correct answer.

More information

3 Day Diet Analysis for Nutrition 219

3 Day Diet Analysis for Nutrition 219 Name 3 Day Diet Analysis for Nutrition 219 Keep a record of everything you eat and drink for 3 days. Be specific. Was it white or wheat bread, 1% or 2% milk, 1 cup or 1½ cups, did you fry it in oil or

More information

Introduction to nutrition

Introduction to nutrition Introduction to nutrition GCSE/Standard Grade Presented by: Sarah Schenker Overview What is nutrition? Why is what we eat important? Why do we eat? What should we be saying? Nutrition Scientist 14 th September

More information

Note-Taking Strategy. You will receive another guided note sheet to record all notes. Anything that is green should be recorded.

Note-Taking Strategy. You will receive another guided note sheet to record all notes. Anything that is green should be recorded. Note-Taking Strategy You will receive another guided note sheet to record all notes. Anything that is green should be recorded. Giving Your Body What It Needs Each of the six nutrients has a specific job

More information

Nutrition and Medicine, 2006 Tufts University School of Medicine Nutrition and Type 2 Diabetes: Learning Objectives

Nutrition and Medicine, 2006 Tufts University School of Medicine Nutrition and Type 2 Diabetes: Learning Objectives Nutrition and Medicine, 2006 Tufts University School of Medicine Nutrition and Type 2 Diabetes: Learning Objectives Margo N. Woods, D.Sc. 1. Discuss the increase in the incidence and prevalence of type

More information

Elite Health & Fitness Training, Inc. FOOD HISTORY QUESTIONNAIRE

Elite Health & Fitness Training, Inc. FOOD HISTORY QUESTIONNAIRE FOOD HISTORY QUESTIONNAIRE Name: Date: Height: Weight: Age: Sex: Weight History: Have you ever tried to lose weight before or are you currently trying to lose weight? If yes, explain: Do you currently

More information

Analyses of Maryland Data on Student Nutrition and Physical Activity

Analyses of Maryland Data on Student Nutrition and Physical Activity Analyses of Maryland Data on Student Nutrition and Physical Activity 2014 School Health Profiles Data August 4, 2016 2014 School Health Profiles Purpose: To assess school health policies and practices

More information

You Are What You Eat So, what exactly are you eating?

You Are What You Eat So, what exactly are you eating? Name: You Are What You Eat So, what exactly are you eating? Before beginning: 1. On average, how many times do you eat at a fast food and/or chain restaurant in one week (pizza counts)? 2. Which restaurant

More information

Development of the Eating Choices Index (ECI)

Development of the Eating Choices Index (ECI) Development of the Eating Choices Index (ECI) GK Pot 1, CJ Prynne 1, M Richards 2, AM Stephen 1 1 MRC Human Nutrition Research, Cambridge UK 2 MRC Unit for Lifelong Health and Ageing, London UK Background

More information

What Should I Eat to Help my Pressure Sore or Wound Heal?

What Should I Eat to Help my Pressure Sore or Wound Heal? What Should I Eat to Help my Pressure Sore or Wound Heal? Information for Patients i UHL Nutrition and Dietetic Service UHL Tissue Viability Team Introduction If you have a pressure sore or a large wound

More information

Adrienne Forsyth. Food and nutrition for journey-based outdoor education

Adrienne Forsyth. Food and nutrition for journey-based outdoor education Adrienne Forsyth Food and nutrition for journey-based outdoor education A brief review of the literature revealed no peer-reviewed publications relating to nutrition requirements or evaluation in outdoor

More information

Study Exercises: 1. What special dietary needs do children <1 yr of age have and why?

Study Exercises: 1. What special dietary needs do children <1 yr of age have and why? Exam 3 Review: Lectures 21+ Nutrition 150 Winter 2007 Exam: Monday, March 19, 8-10am in regular classroom Strategies for Studying: 1) Go over all lectures including those given by fellow students 2) Read

More information

Lesson 14.1 THE BASICS OF SPORT NUTRITION

Lesson 14.1 THE BASICS OF SPORT NUTRITION Lesson 14.1 THE BASICS OF SPORT NUTRITION ~ ~ ~ TOPICS COVERED IN THIS LESSON (a) Macronutrients and Micronutrients (b) Dietary Fats: The Good and the Bad 2015 Thompson Educational Publishing, Inc. 1 Nutrients

More information

Eating Healthy To Be Healthy

Eating Healthy To Be Healthy Just A Reminder what is healthy food? Healthy Eating Healthy To Be Healthy Fruit Vegetables Fish & Meat Eggs, Cheese & Milk Unhealthy Food Chocolate Crisps chips Cake Sweets A Guide To Healthy Eating Being

More information

Epidemiological evidence linking food, nutrition, physical activity and prostate cancer risk: results from the Continuous Update Project

Epidemiological evidence linking food, nutrition, physical activity and prostate cancer risk: results from the Continuous Update Project Epidemiological evidence linking food, nutrition, physical activity and prostate cancer risk: results from the Continuous Update Project World Cancer Congress, Saturday 6 December 2014 Michael Leitzmann

More information

Chapter 02 Tools of a Healthy Diet

Chapter 02 Tools of a Healthy Diet Chapter 02 Tools of a Healthy Diet Multiple Choice Questions 1. Which is true about the Dietary Reference Intakes (DRIs)? A. They apply to people in Canada and the U.S. B. They differ by age group. C.

More information

Full file at Designing a Healthful Diet

Full file at   Designing a Healthful Diet THOM.4427.cp02.p008-012_vpdf 10/26/06 7:09 PM Page 8 Chapter 2 Designing a Healthful Diet Chapter Summary A healthful diet provides the proper combination of energy and nutrients and has four characteristics:

More information

MyPlate.gov Assignment

MyPlate.gov Assignment Name: Class Hour: MyPlate.gov Assignment Directions: In 2011 the USDA came out with MyPlate.gov, a way to help Americans live a more healthy life. In this assignment you will explore the site and see how

More information

Eating to train - Training to race fast.

Eating to train - Training to race fast. Eating to train - Training to race fast. Eating across the Athlete life cycle to maximise performance Greg Shaw Sports Dietitian, Department of Sports Nutrition, AIS Current situation? Swimmers struggling

More information

Food equivalence. A VARIED DIET Food equivalence means replacing one foodstuff with another, so long as they have similar nutritional properties.

Food equivalence. A VARIED DIET Food equivalence means replacing one foodstuff with another, so long as they have similar nutritional properties. 2. Food and nutrients 2.4 A balanced diet 2.4.2 Food equivalence A VARIED DIET Food equivalence means replacing one foodstuff with another, so long as they have similar nutritional properties. Equivalent

More information

EXSC- STANDARD 14. Nutrients

EXSC- STANDARD 14. Nutrients SPORTS NUTRITION EXSC- STANDARD 14 Nutrients Standard 14 Gather relevant information from multiple authoritative print and digital sources related to the importance of a balanced diet in the achievement

More information

Children, Adolescents and Teen Athlete

Children, Adolescents and Teen Athlete Children, Adolescents and Teen Athlete General Nutritional Needs Across the Life Cycle Many health problems are linked to Nutrition It would be wise to know and follow the guidelines of the Food Pyramid

More information

Healthy Hunger Free Kids Act 2010: Nutrition Standards

Healthy Hunger Free Kids Act 2010: Nutrition Standards Healthy Hunger Free Kids Act 2010: Nutrition Standards NEW MEAL PATTERN REQUIREMENTS Department of Education, Division of Food Nutrition Summer 2012 WELCOME With Every Change Comes Opportunity Questions

More information

WILL KIDS EAT HEALTHIER SCHOOL LUNCHES?

WILL KIDS EAT HEALTHIER SCHOOL LUNCHES? WILL KIDS EAT HEALTHIER SCHOOL LUNCHES? Constance Newman Economic Research Service USDA * These comments do not necessarily reflect the position of ERS or USDA Aug14, 2012 AAEA Annual Meeting in Seattle,

More information

1. Fat is considered a nutrient. (true or false) 2. A pre-game meal for a school-age athlete should consist of foods that are high in fat.

1. Fat is considered a nutrient. (true or false) 2. A pre-game meal for a school-age athlete should consist of foods that are high in fat. 1. Fat is considered a nutrient. (true or false) 2. A pre-game meal for a school-age athlete should consist of foods that are high in fat. (true or false) 3. The food guide pyramid puts foods into major

More information

Exercise Science Section 10: Nutrition for Performance

Exercise Science Section 10: Nutrition for Performance Exercise Science Section 10: Nutrition for Performance An Introduction to Health and Physical Education Ted Temertzoglou Paul Challen ISBN 1-55077-132-9 Food Categories Macronutrients v Direct sources

More information

Appendix D Workout Journal

Appendix D Workout Journal Appendix D Workout Journal D THE BODY SCULPTING BIBLE FOR MEN THE BODY SCULPTING BIBLE FOR MEN BREAK-IN ROUTINE #1 Daily Workout Journal Week Day Exercise Set 1 Set 2 Set 3 Set 4 Set 5 Abs Group 4 Group

More information

Part II: Assessment of Dietary Intake

Part II: Assessment of Dietary Intake Part II: Assessment of Dietary Intake Section 1. Moderation a) Recommended Mine Carbohydrates 45%~65%793~1145kCal 52% 672kCal Proteins 10%~35%176~617kCal 20% 259kCal Fats 20%~35%352~617kCal 29% 378kCal

More information

A nutrition and training guide to help you reach your goal

A nutrition and training guide to help you reach your goal Tips for every training goal Tone and Shape Up A nutrition and training guide to help you reach your goal Lean Muscle and Definition A nutrition and training guide to help you reach your goal General Fitness

More information

A Balanced Approach to Weight Management

A Balanced Approach to Weight Management A Balanced Approach to Weight Management A Balanced approach Do you have the desire to change but are unsure about getting the help you need? Are you disillusioned and confused with all the information

More information

New Obesity Treatment Fasting Exercise and Diet

New Obesity Treatment Fasting Exercise and Diet NOT FED New Obesity Treatment Fasting Exercise and Diet HUGH ALLEN CLINIC hac@slmhc.on.ca 79 5 th Ave N, Sioux Lookout www.hughallenclinic.com FASTING FASTING EXERCISE DIET To help patients lose weight

More information

Diet, physical activity and your risk of prostate cancer

Diet, physical activity and your risk of prostate cancer Diet, physical activity and your risk of prostate cancer This leaflet is for men who want to find out more about healthy eating and physical activity. A healthy diet and regular exercise are important

More information

KING JAMES I ACADEMY. Packed Lunch Policy

KING JAMES I ACADEMY. Packed Lunch Policy KING JAMES I ACADEMY Packed Lunch Policy 2014-2015 Policy for Packed Lunches (brought in from home) 1. Introduction 1.1 To grow and stay healthy children need to eat a nutritionally well balanced diet.

More information

SCHOOL OF HEALTH SCIENCES DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY LEVEL 2 / DIET 1

SCHOOL OF HEALTH SCIENCES DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY LEVEL 2 / DIET 1 SCHOOL OF HEALTH SCIENCES DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY LEVEL 2 / DIET 1 D2143/ Nutrition DATE: 28/04/2014 WRITING TIME: 120 minutes TIME:

More information

( 17.9% 26.0% of Weight ) * Intracellular Fluid L(67.2% of Weight ) * Extracellular Fluid L(32.8% of Weight)

( 17.9% 26.0% of Weight ) * Intracellular Fluid L(67.2% of Weight ) * Extracellular Fluid L(32.8% of Weight) Report Composition Analysis Summary User Information * User Personal Information * Name Kenko Taro * AGE 25 * SE F * ID 00003 * Test Date 2/10/2004 62106 PM Measurement Data * Height * Weight 167.0 cm

More information

Understanding Nutrition and Health Level 2 SAMPLE. Officially endorsed by

Understanding Nutrition and Health Level 2 SAMPLE. Officially endorsed by Understanding Nutrition and Health Level 2 Officially endorsed by Explore the principles of healthy eating SA M PL E R/505/2204 SECTION 2: COMPONENTS OF A HEALTHY DIET The five food groups It is not easy

More information

ENERGY. The energy content of various foods can be measured in two ways: a. by calorimetry or b. by proximate composition.

ENERGY. The energy content of various foods can be measured in two ways: a. by calorimetry or b. by proximate composition. ENERGY 1 Energy is defined as the ability to do work. Energy exists in several forms. The forms of energy important in nutrition are: 1. Chemical energy in food. 2. Light or solar energy for synthesis

More information

Starting Stats. BLOODWORK (Optional. Please consult your physician to have these measurements taken.)

Starting Stats. BLOODWORK (Optional. Please consult your physician to have these measurements taken.) Starting Stats Record these measurements before you begin the program so you have a baseline from which to assess your progress. Seeing changes in these measurements can help you to stay motivated. If

More information

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY INVESTIGATION AND ANALYSIS ON OUTDOOR SPORTS AND DIETARY NUTRITION OF COLLEGE STUDENTS

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY INVESTIGATION AND ANALYSIS ON OUTDOOR SPORTS AND DIETARY NUTRITION OF COLLEGE STUDENTS CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY journal homepage: http://chimie-biologie.ubm.ro/carpathian_journal/index.html INVESTIGATION AND ANALYSIS ON OUTDOOR SPORTS AND DIETARY NUTRITION OF COLLEGE

More information

Andrew Boudouris and Ryan Zyla. Assignment 5. Nutrition for Fitness. Qian Jia. Fall, 2015

Andrew Boudouris and Ryan Zyla. Assignment 5. Nutrition for Fitness. Qian Jia. Fall, 2015 000 Andrew Boudouris and Ryan Zyla Assignment 5 Nutrition for Fitness Qian Jia Fall, 2015 Medical and Health History Questionnaire How much do you weigh? 180 pounds How tall are you? 5 feet 8 inches Are

More information

BASIC NUTRITION NUTRITION /17/2017. Agenda

BASIC NUTRITION NUTRITION /17/2017. Agenda BASIC NUTRITION Haley Quade, M A, RD, CD Tarrah M ccreary, M S, RD, SNS Agenda Gain a basic understanding of general nutrition Become familiar with the Dietary Guidelines for Americans current standards

More information

The Skinny on Visceral Fat

The Skinny on Visceral Fat The Skinny on Visceral Fat Fat stored deep in the belly is the most harmful kind. Find out how to cut it down to size. People can carry their extra weight in different places on the body: All over On the

More information

Food and nutrition for journey-based outdoor education

Food and nutrition for journey-based outdoor education Food and nutrition for journey-based outdoor education Adrienne Forsyth BSc BSc(Hons) GradDipEd MSc PhD Accredited Practising Dietitian & Accredited Exercise Physiologist a.forsyth@latrobe.edu.au latrobe.edu.au

More information

Dietary Behaviours associated with improved weight management

Dietary Behaviours associated with improved weight management Dietary Behaviours associated with improved weight management Tim Gill Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders tim.gill@sydney.edu.au The University of Sydney Page 1 The University

More information

SUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH. THE HEALTHY MENU (Including the MyPlate Information)

SUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH. THE HEALTHY MENU (Including the MyPlate Information) SUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH THE HEALTHY MENU (Including the MyPlate Information) Training Program Specialists, LLC 9864 E. Grand River, Suite 110-320 Brighton, Michigan 48116 Phone:

More information

Prove You Are Ready For Healthier Living - Kick the Fat, Sugar, and Salt Food Trifecta

Prove You Are Ready For Healthier Living - Kick the Fat, Sugar, and Salt Food Trifecta Adult food challenge Prove You Are Ready For Healthier Living - Kick the Fat, Sugar, and Salt Food Trifecta If you are serious about improving your health and life span, you are ready to kick the treacherous

More information

CHAPTER 1 CONCEPT CHECK: SOLUTIONS

CHAPTER 1 CONCEPT CHECK: SOLUTIONS CONCEPT CHECK: SOLUTIONS CHAPTER 1 Concept Check 1.1 1. What are the factors that influence our food choices? Hunger and appetite influence our food choices. Factors such as flavor, appearance, and texture;

More information

A student carried out a series of food tests on a sample of milk. The student s observations and conclusions are shown in Table 1.1.

A student carried out a series of food tests on a sample of milk. The student s observations and conclusions are shown in Table 1.1. 1 (a) Milk is considered to be a complete food containing most of the components of a balanced diet. A student carried out a series of food tests on a sample of milk. The student s observations and conclusions

More information

Nutrition Analysis Project. Robin Hernandez. California State University, San Bernardino. HSCL Dr. Chen-Maynard

Nutrition Analysis Project. Robin Hernandez. California State University, San Bernardino. HSCL Dr. Chen-Maynard Nutrition Analysis Project Robin Hernandez California State University, San Bernardino HSCL 365 - Dr. Chen-Maynard March 15, 2012 1. A) Personal Background: Summary of Findings Name: Pregnancy: Robin S.

More information

Correct lifestyle NUTRITION AND EXERCISE RECOMMENDATIONS. (English Version) Il corretto stile di vita (LINGUA INGLESE)

Correct lifestyle NUTRITION AND EXERCISE RECOMMENDATIONS. (English Version) Il corretto stile di vita (LINGUA INGLESE) Correct lifestyle NUTRITION AND EXERCISE RECOMMENDATIONS (English Version) Il corretto stile di vita (LINGUA INGLESE) How to control diabetes Diabetes is a chronic disease characterized by high blood sugar

More information

TO PHARMACIST: PLEASE PROVIDE THIS INFORMATION TO THE PATIENT. Important Patient Information. Patient Information about XENICAL (orlistat) Capsules

TO PHARMACIST: PLEASE PROVIDE THIS INFORMATION TO THE PATIENT. Important Patient Information. Patient Information about XENICAL (orlistat) Capsules TO PHARMACIST: PLEASE PROVIDE THIS INFORMATION TO THE PATIENT. Important Patient Information Patient Information about XENICAL (orlistat) Capsules XENICAL (zen i-cal) Generic Name: orlistat Please read

More information

Health and Wellness. Course Health Science. Unit VIII Strategies for the Prevention of Diseases

Health and Wellness. Course Health Science. Unit VIII Strategies for the Prevention of Diseases Health and Wellness Course Health Science Unit VIII Strategies for the Prevention of Diseases Essential Question How does society or family impact diet and nutritional needs? TEKS 130.204(c) 1E, 1F, 1G,

More information

To help make sense of some of the different dietary approaches out there, the Ministry has reviewed eight popular diets.

To help make sense of some of the different dietary approaches out there, the Ministry has reviewed eight popular diets. Popular diets review The Ministry of Health recommends a nutritionally balanced eating pattern consistent with the Eating and Activity Guidelines for New Zealand Adults for good health. For people wanting

More information

8/27/2012. Mississippi s Big Problem. An Epidemic Now Reaching Our Children. What Can We Do?

8/27/2012. Mississippi s Big Problem. An Epidemic Now Reaching Our Children. What Can We Do? Mississippi s Big Problem. An Epidemic Now Reaching Our Children What Can We Do? Richard D. deshazo, MD Billy S. Guyton Distinguished Professor Professor of Medicine & Pediatrics University of Mississippi

More information

Chapter 12 Lecture Slides. Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

Chapter 12 Lecture Slides. Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Chapter 12 Lecture Slides Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Reasons for weight gain Appearance Health Sport performance Increase muscle mass Basic

More information