1. Chapter 9 Energy Balance and Weight Management

2. Weight Management Terms
Energy balance occurs when energy consumed equals energy expenditure.
Energy is measured in kilocalories (kcal, kcalories) or kilojoules (kjoules, kJ).
A kcalorie is a measure of the amount of energy that is supplied to or expended by the body.
Overweight is being too heavy for one’s height or having a BMI of 25–29.
Obesity is characterized by excess body fat or a BMI over 30.
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3. Consequences of Excess Body Fat
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4. Copyright 2010, John Wiley & Sons, Inc.
BMI
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5. Measuring Body Composition
Skinfold
thickness
Underwater
weighing
Air displacement
Dual energy
X-ray absorptiometry
Bioelectric
impedance
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6. Body Fat Distribution Patterns
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7. Body Fat Distribution Patterns
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8. Copyright 2010, John Wiley & Sons, Inc.
Portion Distortion
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9. Copyright 2010, John Wiley & Sons, Inc.
Body Energy Terms
TEE: Total Energy Expenditure
Basal Metabolism
BMR: Basal Metabolic Rate – The rate of energy expenditure
RMR: Resting Metabolic Rate – Energy expenditure in daily work other than sports-like exercise or sleeping
REE: Resting Energy Expenditure
Lean Body Mass
TEF: Thermic Effect of Food or diet-induced thermogenesis – The energy required for digestion, absorption, metabolism and storage of nutrients.
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10. Storing and Retrieving Energy
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11. Physical Activity Level and PA Value
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12. EER Prediction Equations
Estimated energy requirements
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13. Contributing Factors for Obesity
Inheriting a thrifty metabolism
Adaptive thermogenesis
Futile Cycling - Not effective steps in controlling obesity
Brown Adipose Tissue
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14. Short-Term Control of Food Intake
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15. Weight-Loss Decisions
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16. Copyright 2010, John Wiley & Sons, Inc.
Yo-yo Dieting
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17. Weight Management on the Menu
Watch your serving size
Pour chips or crackers into a one-serving bowl rather than eating right from the bag or box.
Check labels to see if your portion matches the serving size on the label.
Don’t supersize—choose a small drink and a small order of fries.
Have a plain burger, not one with a special sauce or an extra-large patty.
When you eat out, share an entrée with a friend or take some home for lunch the next day.
Cut down on high-calorie foods
Have one scoop of ice cream rather than two.
Have an apple with lunch instead of a candy bar.
Bring your own lunch rather than eating out.
Have water instead of soda.
Switch to low-fat milk.
Balance intake with exercise
Go for a bike ride.
Try bowling or miniature golf instead of watching TV on Friday nights.
Take a walk during your lunch break or after dinner.
Play tennis; you don’t have to be good to get plenty of exercise.
Get off the bus one stop early.
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18. ABCs of Behavior Modification
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19. Healthy Diet or Fad Diet?
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20. Copyright 2010, John Wiley & Sons, Inc.
Fat Blockers
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21. Copyright 2010, John Wiley & Sons, Inc.
Fat Blockers
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22. Gastric Bypass and Banding
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23. Copyright 2010, John Wiley & Sons, Inc.
Eating Disorders
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24. Copyright 2010, John Wiley & Sons, Inc.
Eating Disorders
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25. Copyright 2010, John Wiley & Sons, Inc.
Eating Disorders
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26. Factors Contributing to Eating Disorders
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27. Copyright 2010, John Wiley & Sons, Inc.
Body Image
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28. Copyright 2010, John Wiley & Sons, Inc.
Body Image
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29. Copyright 2010, John Wiley & Sons, Inc.
Chapter 9
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