LAB ASSIGNMENT

COMMUNITY NUTRITION
BS-III (6 semester)
th

SUBMITTED TO:
MISS IFZA MEIRAJ
SUBMITTED BY:
HUZAIRA ARSHAD
TITLE: DETERMINATION OF BMI

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 Title: Determination of BMI
ABSTRACT:
The body mass index (BMI) is a physical measurement used to assess an individual’s total amount
of body fat. A high BMI can be an indicator of high body fatness. BMI can be a screening tool, but
it does not diagnose the type of body fatness or health of an individual. If a person’s BMI is outside
of a healthy range, their health risks may increase. Carrying too much weight can lead to a variety
of health conditions, such as type 2 Diabetes, high blood pressure or Cardiovascular problems. A
weight that is too low increases the risk of malnutrition, osteoporosis and anemia.

INTRODUCTION:
The body mass index (BMI) is a physical measurement used to assess an individual’s total amount
of body fat. The BMI was invented by Belgian polymath Adolphe Quetelet in the 1800s, and
consequently is sometimes known as the Quetelet index.
A high BMI can be an indicator of high body fatness. BMI can be used to screen for weight
categories that may lead to health problems but it is not diagnostic of the body fatness or health of
an individual. BMI can be a screening tool, but it does not diagnose the body fatness or health of
an individual.
The BMI is calculated by dividing your weight in kilograms (kg) by your height in meters squared
(m2). It is expressed as kg/m2.
The ranges for BMI are:

 Obese= Above 30
 Overweight = 25.0 to 29.9
 Normal weight = 18.5 to 24.9
 Underweight = under 18.5

MATERIALS AND METHODS:

REQUIRED EQUIPMENT:
 Tape measure
 Scales
 Pen
 Clipboard
 Fitness Testing Recording Form
 Weight machine
PROCEDURE:
1. Measure the client's height
 Ensure the client removes their shoes

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  Ensure they stand up straight with their heels against the wall.
 Record their height in meters
2. Measure the client’s weight:
 Ensure they remove their shoes and wear minimal clothing.
 Record their weight in kilograms
3. Use the formula to calculate the client's BMI

FORMULA:
BMI = weight (kg) / height m2
BMI= 48/2.64
BMI= 18.18 kg/m2

RESULTS:
The BMI above calculated lies between the ranges of below 18.5. It means that the persons is
underweight.

DISCUSSION:
Body mass index is a measure of body size. It combines person’s weight with their height. The
results of BMI measurement can give an idea about whether a person is underweight or whether
they have healthy weight, excess weight or obesity.
If a person’s BMI is outside of a healthy range, their health risks may increase. Carrying too much
weight can lead to a variety of health conditions, such as type 2 Diabetes, high blood pressure or
Cardiovascular problems. A weight that is too low increases the risk of malnutrition, osteoporosis
and anemia.
The persons BMI below 18.5 shows that their diet is not good and is deficient in nutrients like
proteins, fats and carbohydrates. The BMI above 30 shows that the person is having excess of fat
in the diet which leads to obesity.
The above calculated value of BMI lies under the range of 18.5, that means that person is
underweight and need to maintain his health by consuming the healthy nutrients from diet.

CONCLUSION:
In summary, the BMI offers a reasonable measure of fatness in children and adolescents. It provide
a consistent assessment of obesity across the life span. BMI is not accurate measurement because
the error in calculating the measurements may occur.

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REFERENCES:
 https://healthengine.com.au/info/bmi-body-massindex#:~:text=measures%20of%20obesity-
,Introduction%20to%20the%20body%20mass%20index%20(BMI),known%20as%20the%20Quet
elet%20index.
 https://www.webmd.com/diet/obesity/qa/what-is-body-mass-index-bmi-and-how-do-you-
calculate-
it#:~:text=To%20figure%20out%20your%20BMI,Overweight%20%3D%2025.0%20to%2029.9

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TITLE: DETERMINATION OF BMR

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 Title: Determination of BMR
ABSTRACT:
Our Basal Metabolic Rate (BMR) is the amount of energy we expend while at rest. BMR can help
determine what number of calories you should be eating in order to meet your goals. BMR is
largely determined by your total lean mass, especially muscle mass, because lean mass requires a
lot of energy to maintain. Anything that reduces lean mass will reduce your BMR. An average
man has a BMR of around 7,100 kJ per day, while an average woman has a BMR of around 5,900
kJ per day

INTRODUCTION:
The BMR refers to the amount of energy your body needs to maintain homeostasis.
Your BMR is largely determined by your total lean mass, especially muscle mass, because lean
mass requires a lot of energy to maintain. Anything that reduces lean mass will reduce your BMR.

As your BMR accounts for so much of your total energy consumption, it is important to preserve
or even increase your lean muscle mass through exercise when trying to lose weight.

This means combining exercise (particularly weight-bearing and resistance exercises to boost
muscle mass) with changes towards healthier eating patterns rather than dietary changes alone as
eating too few kilojoules encourages the body to slow the metabolism to conserve energy.

An average man has a BMR of around 7,100 kJ per day, while an average woman has a BMR of
around 5,900 kJ per day. Energy expenditure is continuous, but the rate varies throughout the day.
The rate of energy expenditure is usually lowest in the early morning.

Factors that influence basal metabolic rate are:

 Body size
 Body composition
 Gender
 Age
 Climate and body temperature
 Hormonal levels
 Health
 Amount of physical activity
 Drugs
 Dietary deficiencies

Formula:
The Mifflin-St Jeor formula, created in the 1990s, provided an alternative and more valid
estimate of BMR.
The equations for males and females are:
Men: (10 × weight in kg) + (6.25 × height in cm) - (5 × age in years) + 5

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Women: (10 × weight in kg) + (6.25 × height in cm) - (5 × age in years) - 161

MATERIALS AND METHODS:

Requirement:
 Tape measure
 Scales
 Pen
 Clipboard
 Fitness Testing Recording Form
 Weight machine
Procedure:
1. Measure the person’s height, Ensure the client removes their shoes. Ensure they stand up
straight with their heels against the wall. Record their height in meters
2. Measure the person’s weight. Ensure they remove their shoes and wear minimal clothing.
Record their weight in kilograms
3. Use the formula below to calculate the client's BMR

Calculation:

Women: (10 × weight in kg) + (6.25 × height in cm) - (5 × age in years) - 161
Women: (10 × 48 kg) + (6.25 × 264cm) - (5 × 21 years) - 161
Women: 2074KJ

RESULT:
The BMR obtained after calculation is 2074KJ. It shows that BMR value is not in the range of
average value and is very low.

DISCUSSION:
BMR is the number of calories, or energy, your body needs to function properly including
breathing and keeping your heart beating.
Knowing your Basal Metabolic Rate is important whether you want to maintain your weight, lose
weight, or even gain weight. Your BMR can help determine what number of calories you should
be eating in order to meet your goals. If you want to lose weight, you will need to eat less than
your BMR (or maintenance calories). If you want to gain weight, you will have to eat more.
Your BMR is the number of calories you can use to base your meal plan around. In order to lose
weight, you need to be eating in a calorie deficit, or less calories than your body burns. If you want
to gain weight, you need to be eating in a calorie surplus, or eating more calories than your body
burns.

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The BMR value obtained after performing the experiment is 2074KJ. It shows that the basal
metabolic rate is very less than the average value. The calories consume by the body are very
sufficient in amount for performing the functions of the body.
The body needs more energy to perform the functions of the body and the person has to plan a diet
chart for the proper nutrients uptake.

CONCLUSION:
A higher BMR means you need to burn more calories to sustain yourself throughout the day. A
lower BMR means your metabolism is slower. Ultimately, leading a healthy lifestyle, exercising,
and eating well is what's important.

REFERENCES:
 https://envisionfitnessmn.com/about/blog/entryid/15/basal-metabolic-rate-what-is-it-and-why-its-
important
 https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/metabolism
 https://www.healthline.com/health/exercise-fitness/metabolic-age
 https://www.healthfitnessrevolution.com/10-ways-maintain-basal-metabolic-rate/

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TITLE :TO DETERMINE WAIST TO HIP RATIO

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 Title: To determine waist to hip ratio
ABSTRACT:
The waist-to-hip ratio (WHR) is a quick measure of fat distribution that may help indicate a
person’s overall health. People who carry more weight around their middle than their hips may be
at a higher risk of developing certain health conditions. Those individuals with more weight around
their waist, apple shape, are at greater risk of lifestyle related diseases such as heart disease and
diabetes than those with weight around their hips, pear shape. Waist/hip ratio is the dominant risk
factor predicting Coronary Heart Disease.

INTRODUCTION:
The waist to hip ratio (WHR) is a simple measure of central obesity. Waist to hip ratio (WHR) is
considered to be more accurate measure of any future health problems because it matters where an
individual carries any excess weight.
An individual’s health is not just affected by the amount of body fat but also by where most of the
fat is distributed in the body. Those individuals with more weight around their waist, apple shape,
are at greater risk of lifestyle related diseases such as heart disease and diabetes than those with
weight around their hips, pear shape.
Apple shape individuals store excess fat around their waist (midriff, abdomen, and tummy). They
have an increased risk of: Obesity, Diabetes, Coronary heart disease, High blood pressure. Pear
shaped individuals store excess fat around their hips (buttocks, bottom, thighs) they have a risk of:
Obesity, Diabetes, Coronary heart disease, High blood pressure.
The tendency to store fat around the waist or hips is inherited. This does not mean that an individual
has a greater health risk it means they need to bear it in mind and have a healthy lifestyle and keep
their weight within normal limits. An individual can have control over this by keeping their weight
healthy. To achieve this they should eat healthily, exercise and have healthy lifestyle habits e.g.
not smoking, low alcohol intake.
WHR is calculated by dividing waist circumference by hip circumference.

Male Female Health risk based on WHR

0.95 or < less 0.80 or < less Low risk
0.96 to 1.0 0.81 to 0.85 Moderate risk
1.0 or > greater 0.86 or > greater High risk

MATERIALS AND METHOD:

Equipment:
A soft measuring tape and a calculator.

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Procedure:
 Slowly breathe out but don’t hold in the stomach
 Measure the waist circumference around the narrowest point between the hips and ribs, in
centimeters cm. Do not pull the tape too tight.
 Measure the hips around the widest part the hips, in centimeters cm.
 Divide the waist measurement by the hip measurement. Which gives the WHR and then
look in the table to see the probable health risk for the individual.
Calculation:
WHR= Waist circumference/ Hip circumference
WHR= 81.28/101.6
WHR= 0.80

RESULT:
The calculated value of WHR is 0.80 that shows lower health risks. Patients with Coronary Heart
Disease had higher Waist/Hip ratio and Blood Pressure than Hypertensive subjects, which in turn
had higher values than control subjects.

DISCUSSION:
The waist to hip ratio (WHR) is a simple measure of central obesity. WHR is not the only measure
of abdominal obesity. Assessing waist circumference (WC) is also very useful, and sometimes
more reliable. Both the WC and the WHR have their individual strengths and weaknesses and both
are usually measured in a clinical evaluation.
Hip circumference and waist circumference are each related to different biological mechanisms.
Waist circumference measures abdominal and intra-abdominal fat. Hip circumference measures a
different set of body components, such as muscle and bone mass, as well as fat.
The method ‘Hip waist ratio’ helps in assessing an individual’s health risk. It indicates an
individual’s probable health risk. If the waist to hip ratio is less than 0.85 in a woman or less than
0.90 in a man then those individuals have a fairly low risk of lifestyle related diseases. Those
individuals who have a ratio greater than 1.00 have a high risk of lifestyle related diseases. If your
WHR is greater than the cut-off levels, you should see a doctor. You are at risk for obesity,
Diabetes, Coronary heart disease, High blood pressure.
The calculated value of WHR is 0.80 that shows lower health risks. Women with a ratio of 0.8 or
below are considered to be pear shaped. People with pear shaped bodies are in the lower risk
category for health problems such as heart disease, type 2 diabetes and some forms of cancer. In
pear shaped bodies, fat tends to gather around the hips and buttocks, rather than the waist. This is
purely down to genetics

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CONCLUSION:
WHR is a better indicator of risk of mortality from cardiovascular disease than waist circumference
alone. An increased in waist circumference can be linked to an increased risk of type 2 diabetes.
Waist circumference and WHR, both of which are used as indicators of abdominal obesity, seem
to measure different aspects of the human body. Waist circumference reflects mainly the degree
of overweight whereas WHR does not.

REFRENCE:
 http://resources.hwb.wales.gov.uk/VTC/2012-13/22032013/hsc/cym/unit-4/u5-ioph/unit-4-waist-
to-hip-ratio.htm
 https://www.myvmc.com/investigations/assessing-central-obesity-waist-to-hip-ratio/
 https://www.pjms.com.pk/issues/julsep07/article/article23.html
 https://pubmed.ncbi.nlm.nih.gov/10078844/

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TITLE: TO STUDY AND IDENTIFY EATING DISORDERS AND
MANAGE THE ASSOCIATED COMPLICATIONS

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 TITLE: To study and identify eating disorders and manage the
associated complications.
ABSTRACT:
Eating disorders are a range of psychological conditions that cause unhealthy eating habits to
develop. They might start with an obsession with food, body weight, or body shape. In severe
cases, eating disorders can cause serious health consequences and may even result in death if left
untreated. Anorexia nervosa, bulimia nervosa and binge-eating disorder are the most common
eating disorders. Eating disorders can harm the heart, digestive system, bones, and teeth and mouth,
and lead to other diseases.

INTRODUCTION:
Eating disorders are serious medical illnesses marked by severe disturbances to a person’s eating
behaviors. Obsessions with food, body weight, and shape may be signs of an eating disorder. They
are biologically-influenced medical illnesses. These disorders can affect a person’s physical and
mental health; in some cases, they can be life-threatening. But eating disorders can be treated.
Common eating disorders include anorexia nervosa, bulimia nervosa, and binge-eating disorder.

Anorexia nervosa:
Anorexia nervosa often simply called anorexia is a potentially life-threatening eating disorder
characterized by an abnormally low body weight, intense fear of gaining weight, and a distorted
perception of weight or shape. People with anorexia use extreme efforts to control their weight
and shape, which often significantly interferes with their health and life activities.
Symptoms include:
 Extremely restricted eating and/or intensive and excessive exercise
 Extreme thinness (emaciation)
 A relentless pursuit of thinness and unwillingness to maintain a normal or healthy weight
 Intense fear of gaining weight

Bulimia nervosa:
Bulimia nervosa commonly called bulimia is a serious, potentially life-threatening eating disorder.
When you have bulimia, you have episodes of bingeing and purging that involve feeling a lack of
control over your eating. Many people with bulimia also restrict their eating during the day, which
often leads to more binge eating and purging.
Symptoms include:
 Chronically inflamed and sore throat
 Swollen salivary glands in the neck and jaw area

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  Worn tooth enamel and increasingly sensitive and decaying teeth (a result of exposure to
stomach acid) Acid reflux disorder and other gastrointestinal problems
 Intestinal distress and irritation from laxative abuse
 Severe dehydration from purging
 Electrolyte imbalance (too low or too high levels of sodium, calcium, potassium and other
minerals), which can lead to stroke or heart attack

Binge-eating disorder:
When you have binge-eating disorder, you regularly eat too much food (binge) and feel a lack of
control over your eating. You may eat quickly or eat more food than intended, even when you're
not hungry, and you may continue eating even long after you're uncomfortably full.
Symptoms include:
 Eating unusually large amounts of food in a specific amount of time, such as a 2-hour
period
 Eating fast during binge episodes
 Eating even when full or not hungry
 Eating until uncomfortably full
 Eating alone or in secret to avoid embarrassment
 Feeling distressed, ashamed, or guilty about eating
 Frequently dieting, possibly without weight loss

Treatment:
It is important to seek treatment early for eating disorders. People with eating disorders are at
higher risk for suicide and medical complications. Some people with eating disorders may also
have other mental disorders (such as depression or anxiety) or problems with substance use.
Treatment plans for eating disorders include psychotherapy, medical care and monitoring,
nutritional counseling, medications, or a combination of these approaches. Typical treatment goals
include restoring adequate nutrition, bringing weight to a healthy level, reducing excessive
exercise, and stopping binge purge and binge-eating behaviors. Complete recovery is possible.
Specific forms of psychotherapy (or “talk therapy”) and cognitive behavioral approaches can be
effective for treating specific eating disorders.

MATERIALS AND METHOD:

 Weight of patient in underwear and a gown (if possible).
 Plot Height and Weight on growth chart with any previous measurements.
 General examination with a focus on:
o Vital signs – temperature, orthostatic heart rate (HR) and blood pressure (BP). Also note
regularity/irregularity of heart rate.
o Hydration status – capillary refill, mottling, perfusion, urine output, peripheral edema.

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 o Muscular weakness (SUSS test) – assesses difficulty in standing from squatting position
or sitting up from lying position.
o Mental State - Confusion, slurred speech, poor attention and concentration.
o Neurologic: Cranial Nerves, Strength, and Optic Discs.
o Other - lanugo hair, skin integrity (e.g. ulcers/skin breakdown), bruising (can be petechiae
or ecchymosis), muscle wasting, dentition, swollen salivary glands, Russell Sign (marks
on knuckles indicative of purging), signs of self-harm.
 Mental health status if basic screen for suicide and self-harm is positive, contact Psychiatry
on-call.

RESULT:
An eating disorder can be difficult to manage or overcome by yourself. Eating disorders can
virtually take over your life. If you're experiencing any of these problems, or if you think you may
have an eating disorder, seek medical help.

DISCUSSIONS:
Eating disorders are serious conditions related to persistent eating behaviors that negatively impact
your health, your emotions and your ability to function in important areas of life.
Most eating disorders involve focusing too much on your weight, body shape and food, leading to
dangerous eating behaviors. These behaviors can significantly impact your body's ability to get
appropriate nutrition. Eating disorders can harm the heart, digestive system, bones, and teeth and
mouth, and lead to other diseases.
The most common eating disorders are anorexia nervosa, bulimia nervosa and binge-eating
disorder. Eating disorders often develop in the teen and young adult years, although they can
develop at other ages. Symptoms vary, depending on the type of eating disorder. Anorexia nervosa,
bulimia nervosa and binge-eating disorder are the most common eating disorders.
With treatment, you can return to healthier eating habits and sometimes reverse serious
complications caused by the eating disorder. In severe cases, eating disorders can cause serious
health consequences and may even result in death if left untreated.

CONCLUSION:
There have been substantial advances in the treatment of eating disorders, based on the
development and establishment of evidence-based approaches. With treatment, you can return to
healthier eating habits because sometimes serious complications can be caused by the eating
disorder.

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REFRENCE:
 http://policyandorders.cw.bc.ca/resource-
gallery/Documents/BC%20Children's%20Hospital/CC.12.30%20Guideline%20for%20Managem
ent%20of%20Unstable%20Eating%20Disorder%20of%20Patients%20Admitted%20to%20Medi
cal%20Ward.pdf
 https://www.mayoclinic.org/diseases-conditions/eating-disorders/symptoms-causes/syc-20353603

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TITLE: TO DETERMINE THE CALORIC VALUE OF
DIFFERENT FOOD ITEMS

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 Title: To determine the caloric value of different food items
ABSTRACT:
The human body requires calories to carry out daily activities. Without calories, the body would
stop working and the cells in the body would die. Calorific value is the amount of heat energy
present in food or fuel. The unit of calorific value is kilojoule per kilogram i.e. KJ/Kg. The amount
of Calories in food gives you energy, protein, carbohydrate, nutrients and fat to fuel your body. A
gram of carbohydrate contains 4 calories, protein also contains 4 calories, and where as a gram of
fat contains 9 calories.

INTRODUCTION:
Calorific value is the amount of heat energy present in food or fuel and which is determined by the
complete combustion of specified quantity at constant pressure and in normal conditions. It is also
called calorific power. The unit of calorific value is kilojoule per kilogram i.e. KJ/Kg.
The efficiency of fuel or food mainly depends on the calorific value. If the value is high, its
efficiency will also be high. If the value is low, its efficiency would also decrease. Calorific value
is directly proportional to its efficiency.
The amount of Calories in food gives you energy, protein, carbohydrate, nutrients and fat to fuel
your body. When you eat food, your body turns the food into fuel, burning it to produce calories
(energy). The calories in your food come from sources such as carbohydrates, proteins, and fats.
For example, a gram of carbohydrate contains 4 calories. A gram of protein also contains 4
calories, where as a gram of fat contains 9 calories, which is more than twice the amount of
carbohydrates and protein. This is why a food with the same size serving may have far more
calories. The calories in your food come from sources such as carbohydrates, proteins, and fats.
For example, a gram of carbohydrate contains 4 calories. A gram of protein also contains 4
calories, where as a gram of fat contains 9 calories, which is more than twice the amount of
carbohydrates and protein. This is why a food with the same size serving may have far more
calories.
Small Calorie
The small calorie, gram calorie, or calorie (symbol: cal) is the amount of heat (energy) required to
raise the temperature of one gram of water by 1 °C.
Large Calorie
The large calorie, kilogram calorie, kilocalorie (symbol: kcal), or Calorie (capital C) is the amount
of heat (energy) needed to increase the temperature of one kg of water by 1 °C, exactly 1000 small
calories, or about 4.184 kJ.

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MATERIALS AND METHOD:
BREAKFAST:
 Calorie and Nutrition Values for an egg.
Grams of Carbohydrate: 1.1*4
Grams of Protein: 13 *4
Grams of Fat: 11*9
Calories= 155 kcal

 Calorie and Nutrition Values for bread.

Grams of Carbohydrate: 12*4
Grams of Protein: 2.2*4
Grams of Fat: 0.8*9
Calories= 64 kcal

LUNCH:

 Calorie and Nutrition Values for 6-inch chapatti.

Grams of Carbohydrate: 15*4
Grams of Protein: 3 *4
Grams of Fat: 0.4*9
 Calorie and Nutrition Values for 100g of Potatoes.

Grams of Carbohydrate: 50.5*4

Grams of Protein: 5.9*4
Grams of Fat: 0.5*9
Calories= 230kcal

 Calorie and Nutrition Values for 100g of Meat.

Grams of Carbohydrate: 0*4
Grams of Protein: 26*4
Grams of Fat: 3.5*9
Calories= 136kcal

DINNER:

 Calorie and Nutrition Values for 800g of Rice.

Grams of Carbohydrate: *4
Grams of Protein: 22*4
Grams of Fat: 12*9
Calories= 196kcal

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Calculation:
The total calories consumed in a day are:
155+64+230+136+196=781Kcal

RESULT:
The caloric value is always expressed as kcal. The caloric value obtained after observing one day
meals is 781Kcal. Fats have the highest concentration of calories. That's nine calories per gram of
pure fat. Protein and carbohydrates each have four calories per gram of pure protein or pure
carbohydrate.

DISCUSSION:
It is very important to have a knowledge of the calorific value of fuel to carry out our day-to-day
activities. This knowledge helps us to determine the amount of energy.
The human body requires calories to carry out daily activities. Without calories, the body would
stop working and the cells in the body would die. But, if people consumed only a specific amount
of calories each day, they would lead a healthy life. Too high or too low calorie consumption
eventually leads to health problems.
The body sees calories as energy and its energy to produce heat. And heat energy is what really
fuels our body just the same way that gasoline is what fuels your car's energy. All foods have
calories and different foods have different amounts of calories. Calories are provided by fat,
carbohydrate, and protein. Fats have the highest concentration of calories. That's nine calories per
gram of pure fat. Protein and carbohydrates each have four calories per gram of pure protein or
pure carbohydrate.
Fats have the highest concentration of calories. That's nine calories per gram of pure fat. Protein
and carbohydrates each have four calories per gram of pure protein or pure carbohydrate
The caloric value is always expressed as kcal. The caloric value obtained after observing one day
meals is 781Kcal. Generally, the recommended daily calorie intake is 2,000 calories a day for
women and 2,500 for men.

CONCLUSION:
The human body needs calories to survive. Without energy, the cells in the body would die, the
heart and lungs would stop, and the organs would not be able to carry out the basic processes
needed for living. People absorb this energy from food and drink.

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REFRENCE:
 https://byjus.com/biology/calorific-
value/#:~:text=Calorific%20value%20is%20the%20amount,per%20kilogram%20i.e.%20
KJ%2FKg.
 https://www.vedantu.com/biology/calorific-value
 https://abcnews.go.com/Health/WellnessResource/story?id=6762725

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