1. Obesity By: Stephanie Lees Grade level: 9 th grade

2. Obesity Trends* Among U.S. Adults BRFSS, 1990, 1999, 2008 No Data <10% 10%–14%

3. 1999 No Data <10% 10%–14% 15%–19% 20%–24%

4. 2008 No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

6. http://www.youtube.com/watch?v=fzr Sfz8oj0U

7. Obesity Health Risks  High blood pressure  High blood cholesterol  Non-insulin dependent diabetes  Insulin resistance, glucose intolerance  Hyperinsulinemia  Coronary heart disease  Angina pectoris  Congestive heart failure  Stroke  Gallstones  Cholescystitis and Cholelithiasis  Gout  Osteoarthritis

9. Diagnosing 1. BMI: height and weight  18.5-24.9 normal  25-29.9 overweight  30-34.9 obese I  35-39.9 obese II  >40 obese III 2. Body fat  >25% for men and >32% for women  Measuring

10. 3 Factors for Obesity  Behavioral Factor  Social Environment Factors  Physical Environment Factors

11. Behavioral Factors  Sedentary lifestyle  15% of adults are regularly active  61.5% of children do NOT get regular activity during non-school hours  There is a clear relationship between low levels of activity and obesity

12. Social Environment Factors  Portion distortion  Serving sizes have increased 2-5x in last 25 years  Low socioeconomic status  Those with less education are at risk for becoming obese  A lower income is associated with higher rates of obesity  Reasons include reduced capacity to pay for healthy foods, limited availability and life stresses

13. Physical Environment Factors  Urban sprawl  Every extra hour of commuting in a car/train/bus increases risk of obesity 6%  Food desert  Area that is approximately 1/3 mile away from retail stores with reasonably priced food  Can be rural or urban  Plays a factor in eating an unhealthy diet

14. Prevention Strategies  Eating healthy  Follow the Food Guide Pyramid  Exercising  Accumulate 30 minutes of moderate activity most days of the week

15. 2 Treatment Strategies  Community Interventions  Individual Interventions

16. Community Interventions  Walking/biking paths in neighborhoods  Physical education in schools  Healthy menu options in school and restaurants (including fast food chains)  Large retail food stores in “food deserts”  Insurance reimbursement for physical activity

17. Individual Interventions  Dietary therapy (15% success rate)  Physical therapy (10 lb loss/year)  Behavior therapy (21 lb loss/year)  Pharmacotherapy (5-10% loss/year)  Surgery (60-100 lb loss/year)

19. A Healthy Diet o Eat plenty of high-fiber foods o Make sure to include green, orange, and yellow fruits and vegetables o Limit your intake of sugary foods, refined-grain products such as white bread, and salty snack food o Cut down on animal fat (Saturated fat) o Cut way down on trans fats o Eat more fish and nuts (which contain healthy unsaturated fats) Keep portions moderate

20. A Healthy Diet Cont. o Keep your cholesterol intake below 300 milligrams per day o Maintain an adequate calcium intake o Try to get your vitamins and minerals from foods, not from supplements. o Exercise and other physical activity are essential o If you drink alcohol, do so in moderation

21. Lets get rid of Obesity! AAAAHH! GAME OVER