Академический Документы
Профессиональный Документы
Культура Документы
Weight Management
Aims
To understand the relationship between body weight, physical
activity and nutrition in relation to national guidelines and accepted
good practise. To understand how to collect and utilise valuable
nutrition information
Learning Objectives
By the end of this session the learner will
Be able to explain the health risks associated with popular diets and
fads and the performance implications of severe energy restriction
Be able to explain the components of energy expenditure, the
energy balance equation, basal metabolic rate and daily energy
requirements
Be able to identify typical energy expenditure for different activities
Be able to explain and interpret different methods of body
composition that determine health risk in relation to weight
Be able to explain how to identify the signs and symptoms of
disordered eating patterns
Popular Diets
Dietary Method
Reasoning
Fasting
Calorie Counting
Groups
Problems
Risk of dehydration
Lack of essential nutrients
Lack of energy
Increased headaches, aches
and pains, allergies and bad
breath
Popular Diets
Dietary Method
Reasoning
Meal Replacement
Food Combining
Fat-burning
Supplements
Creates a thermogenic
effect in body
Boost the metabolism to
burn body fat
Problems
High Risk
Men > 102 cm ( > 40 inches)
Women > 88cm ( > 35 inches)
Male
> 1.0
0.90 1.0
< 0.90
Female
> 0.85
0.80 0.85
< 0.80
David
1.62 m tall
75kg in weight
Aged 37
Lightly active
1.85m tall
95kg in weight
Aged 45
Ligthtly active
David
Exercise:
Walking 163 kcals
Cleaning 146 kcals
Exercise:
Jogging 183 kcals
Badminton 356 kcals
Dietary Interventions
frequency of meals
insulin response
macro nutrient balance
bio-chemical individuality
Meal Frequency
Research has shown that regular meals (3 per day)
is recommended
1. less hunger due to more stable blood sugar
2. metabolism maintained
3. more likely nutrient balance
Effects of Insulin
Bloo
d
Meal
suga
r
Insulin Resistance
elevated insulin leads to a fat storing internal
environment
elevated insulin suppresses the use of fat as a
fuel
chronic high insulin over time leads to insulin
resistance
insulin resistance is associated with high body fat
levels and low activity levels
Macronutrient Balance
higher protein/fats diets should moderate CHO
higher CHO diets should moderate protein and fats
this helps avoid the combined effect of excess calories in the presence
of excess insulin
Individuality
Individuality
genetics and gender may vastly change the type of fuels needed
this is why different people succeed on different diets
Bulimia Nervosa
Physical
frequent weight changes
going to the toilet after meals
sore throat and tooth decay
swollen face & poor skin
dysmenorrhoea
lethargy and tiredness
Psychological
uncontrollable urges to eat
an obsession with food
distorted perception of body
anxiety and depression
mood swings
low self-esteem, shame and guilt
Behavioural
bingeing and vomiting
excessive use of laxatives
periods of fasting & secrecy
excessive exercise
abnormal amounts spent on food
Seeking Assistance
Learning Check
Can the learner
explain the health risks associated with popular diets and fads and
the performance implications of severe energy restriction
explain the components of energy expenditure, the energy balance
equation, basal metabolic rate and daily energy requirements
identify typical energy expenditure for different activities
explain and interpret different methods of body composition that
determine health risk in relation to weight
explain how to identify the signs and symptoms of disordered eating
patterns