Chapter 3 Weight Managment

Question 1

Body Mass Index (BMI)

Answer 1

Uses one’s weight (in kilograms) divided by the square of one’s height (in meters) to identify healthy and unhealthy body weight ranges. Although it is not a direct measure of body fatness, BMI appears to be strongly correlated with various metabolic and disease outcomes

Question 2

Creeping Obesity

Answer 2

A gradual increase in weight part of the increase almost always results from decreasing metabolism. Process begins at close to age 30

Question 3

Metabolism

Answer 3

The balance of energy input (energy) and output (physical activity) does not have to be off by much before, over a long period, a person gains or loses a lot of weight.

Question 4

Hydrostatic Weighing

Answer 4

Also referred to as underwater weighing, technique for measuring the density of a living person’s body. It is a direct application of Archimedes’ principle, that an object displaces its own volume of water

Question 5

Skinfold Measurements

Answer 5

Measuring the amounts of subcutaneous fat that lies just under the skin is another method. Requires a skilled technician, who takes measurements at various points on the body

Question 6

Electrical Impedance Devices

Answer 6

Simpler method, the devices measure the resistance of a small electrical charge that is run through the body. Fat has less water in it than muscle does and offers more resistance. By measuring the resistance, a technician can measure body fat.

Question 7

Set Point

Answer 7

A weight the body seems comfortable with and won’t budge from without great effort.

Question 8

Atkins diet

Answer 8

High protein and saturated fat and restricts all carbohydrate. The strength of the diet is that one feels satiated, or feels full, quite quickly and so concusses fewer calories. However, it contains low levels of antioxidants and may promote osteoporosis and atherosclerosis

Question 9

Ornish Diet

Answer 9

Relies largely on carbohydrate and includes only minimal amounts of animal protein and fat. Growing evidence suggests, though, that a diet containing moderate amounts of beneficial fat and protein (skinless poultry, fish, eggs, and lean cuts of red meat with fat trimmed, cooked slowly with no or very little salt) is part of a healthy diet.