Medical Nutrition Therapy

Nutrition for Health and Wellness

Diet and Weight control

Rule of Thumbs
Method for determining desired weight.
Males assume 106 pounds for the first 5 feet (60 inches) and add 6 pounds for each inch over 60.
Females assume 100 pounds for the first 5 feet (60 inches) and add 5 pounds for each inch over 60.

Large-boned individuals of both sexes increase the first sum by 10%.

Small-boned individuals of both sexes decrease the first sum by 10%.

Overweight: 10 to 20% above average

Obesity: 20% above average
Underweight: 10 to 15% below average

Body Mass Index

Medical standard used to define obesity.
Used to determine whether a person is at health risk from excess weight.
Obtained by dividing weight in kilograms by height in meters squared

Fewer health risks are associated with a BMI range of 19 to 25 than with a BMI above or below that
range.
A BMI greater than 25 indicates obesity and health risks.

FAT DISTRIBUTION
Fat in the abdominal cavity is associated with a greater risk for hypertension, diabetes, coronary heart
disease, type 2 diabetes, and certain types of cancer than fat in the thigh, buttocks, and hip area.
Pear-shaped body has a lower risk for disease than does apple-shaped body.

OVERWEIGHT AND OBESITY

Overweight is a serious health hazard.
It increases susceptibility to diabetes mellitus and hypertension.
No one cause for obesity.
Energy imbalance is a significant cause.

THEORIES OF WEIGHT LOSS

Fat cell theory: obesity develops when the size of fat cells increase.
Set point theory: everyone has a set point or natural weight at which the body is so comfortable that it
does not allow for deviation.

HEALTHY WEIGHT
Not everyone can match the “healthy weight target”, which is a BMI of 19 to 25.
A “healthy weight” may be the weight at which one is eating nutritiously, is exercising, has no health
problems, and is free from disease.

DIET TREATMENT FOR OBESITY

Reduce one’s food intake
Weight-reduction (low-kcal) diet
Base on the Food Guide Pyramid
Use exchange lists to control kcal value
Counting fat grams is another method

Reduction of 3,500 kcal results in weight loss of one pound.

No more than 1 to 2 pounds lost in a week.
Do not reduce below 1,200 kcal per day.
Diet should consist of 15 to 20% protein, 45 to 55% carbohydrate, 30% or less fat.
Key is changing eating habits.

FOOD SELECTION

Substitution foods:
• Fat-free milk for evaporated milk
• Evaporated fat-free milk for evaporated milk
• Yogurt or low-fat sour cream for regular sour cream
• Lemon juice and herbs for heavy salad dressings
• Fat-free salad dressings for regular salad dressings
• Fruit for rich appetizers or desserts
• Bouillon instead of cream soups
• Water-packed canned foods rather than those packed in oil or syrup
COOKING METHODS
Broiling, grilling, baking, roasting, poaching, boiling

Trim fat from meat before cooking

Skim fat from the tops of soups and meat dishes

Avoid addition of extra butter or margarine

Low KCAL FOODS

Black coffee
Plain tea
Cantaloupe
Strawberries
Lettuce
Bean sprouts
Cabbage
Mushrooms
Asparagus
Tomatoes
Zucchini
Cauliflower
Broccoli