Nutrition and Weight management  Obesity -when overweight is the result of excessive

body fat rather than enhanced muscle or skeletal

 Enzymes -complex protein produced by living cells
that acts as catalyst to speed the rate of chemical
reaction.
o -facilitate chemical changes.
 Catalyst -a chemical or compound that speeds up
the chemical reaction but is not change in the
process.
 Hormone -internally secreted substances from the
endocrine glands that carried in the blood to another
organ or tissue on which they act to stimulate
functional activity or secretion.
 Leptin - an appetite –suppressing hormone involved
in maintenance of body composition.
o -help maintain normal weight.
 Ghrelin -a hormone released from the
 stomach that signal the brain (hypothalamus) it’s
time to eat.
 Coenzymes - many enzymes requires partners to
assist in completing their work. These coenzymes
partners are often vitamins, especially B-complex
 Cofactors -increase the rate of reaction required for
enzyme to function.
o -various minerals that participate in enzyme
reactions.
 Substrate -the specific organic substance on which a
particular enzyme acts to produce a new metabolic
product.
 Adenosine triphosphate (ATP)- high energy
 Phosphate compound, are major energy source for
carrying out body functions.
 Phosphocreatinine (PCr) – another type of high
 Energy compound present in muscle cells and can be
quickly broken down to released enough energy to
make more ATP.
tissue.
OBESITY- defined as excess fat accumulation under the skin
and around the organs in the body.
 Subcutaneous fat – fat accumulated in the lower
body (the pear shape).
 Visceral fat – fat in the abdominal area (the apple
shape)
 *abdominal fat correlates more with health risks
such as cardiovascular disease and type 2 diabetes.
 *in women, it also correlates with breast cancer risk
and gallbladder disease.
Factors that Influence Food Intake
1. Lifestyle Behaviors
o eating pattern
o eating breakfast
o the length of time spend chewing food
2. Human Physiology- numerous hormones and
neuoropeptides that stimulate or inhibit food intake
3. Macronutrients Energy Composition
Obesity and Health--weight-related health problems can be
divided into four categories:
1. Metabolic
 type 2 diabetes
 Dyslipidemia (elevated blood lipids, high
cholesterol)
2. Degenerative- osteoarthritis and joint problems and
pulmonary diseases

TRANSFORMATION OF ENERGY 3. Neoplastic-any forms of cancer (endometrial breast, colon,

1. Chemical energy – food is a good example of stored
chemical energy
2. Electrical energy – use for transmitting nerve
impulses and carrying out brain activity
3. Mechanical energy – muscle contractions
4. Thermal energy – regulation of body temperature
 Metabolism - is a term that is used to describe all
chemical reactions involve in maintaining the living
state of the cells and organism.
2 types of Metabolic Reaction
 Catabolism -the breakdown of molecules into
smaller unit.
 Anabolism –builds simple molecules into small
complex one.
SOURCES OF STORED ENERGY
prostate, and ovarian)
4. Anatomic individuals- exceeding a healthy weight have a
greater risk of gastroesophageal reflux disease (GERD) and
obstructive sleep apnea
How to Achieve Weight Loss
1. Diet therapy-consume highly nutritious food vegetable,
high fiber grains, heart-healthy protein such as sea food and
low fat dairy.
2. Behavior change method or Behavior modification
regardless of which type of eating pattern for weight loss,
true behavior change is a must.
Weight control: Behavior modification technique

 Glycogen - only 12-36 hour reserve of glycogen exist

in liver and muscle and is quickly depleted.
 Adipose (fat) tissue - fat stores are generally the
largest resource of stored energy.
 Muscle mass - energy stores in the form of muscle
protein. ENERGY BALANCE:
 Body weight is maintained when calories eaten
equal the number of calories the body expends or
burns.
 Overweight-a person weights more according to
standard of height and weight.

3. Physical activity staying physically active to build and
preserve muscle, in tandem with a healthier diet, are the
ingredients for weight loss and healthy weight maintenance.
BENEFITS OF EXERCISE
 Improved health
 Stronger muscles
 Better flexibility
 Improved posture
 Improved heart
 Better appetite
 Feeling more relax
 Better social life
 Improved quality of life
 Reduced risk of disease and ill-health
4. Weight Loss Drugs
 xenical (1990) reduces the body’s ability to absorb
fats from foods
 fenfluramine, Meridia
5. Surgery
- Adjustable gastric band (AGB). A small bracelet-like band is
placed around the top of the stomach to restrict the size of
the opening from the throat to the stomach, thereby
reducing food intake. The size of the opening can be
controlled via a balloon inside the band.
Adjustable gastric band (AGB). A small bracelet-like band is
placed around the top of the stomach to restrict the size of
the opening from the throat to the stomach, thereby
reducing food intake. The size of the opening can be
controlled via a balloon inside the band.
Roux-en-Y gastric bypass (RYGB). Food intake is limited as
surgeuons create a small pouch for the stomach. This pouch
is then connected to a different part of the intestine
(bypassing the stomach and duodenum), thereby changing
the way food is absorbed. The pouch is only about the size of
a walnut.
 Vertical sleeve gastrectomy (VSG). This newer
procedure involves removing much of the stomach
in a vertical fashion, allowing only a tubular sleeve-
shaped stomach which empties into the duodenum.
Because so much stomach is removed, there is less
ghrelin which reduces hunger more than banded
gastroplasty.
 Biliopancreatic diversion with duodenum switch
(BPD-DS). Sometimes this surgery is done 6-18
months after a sleeve surgery, as a “staged
approach” to weight loss surgery. It involves
rerouting the sleeve from much of the small
intestine and diverting bile and gastric juices to
change digestion and absorption.
Underweight-extreme underweight is associated with serious
health problems in all age group.
General causes of Malnutrition
 Poor food intake
 Increase in energy requirements
 Poor utilization of available nutrients
Interventions
 Eat frequently (five or six small meals per day) to
avoid feeling full.
 Eat food that are dense in nutrients and calories
(e.g., nuts, seeds, dried fruit, egg, avocado, yogurt).
Limit heavy amounts of sugar or unhealthy fats.
 Add healthy fat to food in cooking such as olive or
canola oil or mayonnaise. Butter, whole milk, and
cheese have higher amounts of saturated fats and
may need to be used with a little more discretion in
those with cholesterol concerns.
 Pack foods to eat when away from home so there
are no gaps in eating if a restaurant is not
convenient.
 Check out high-calorie snack recipes to make at
home such as milk shakes and puddings and dense
foods such as a homemade peanut butter granola
bar.
 Consider supplement drinks to boost calories as
needed.
 Encourage parents of underweight children to
provide support, but not threaten, bribe, or
forcefeed their child, as their child will engage in the
opposite behavior and back away from the food.
 Fully investigate the root cause of the underweight
status.
 Consult a doctor or dietitian for a full evaluation and
treatment plan.