Medical Nutrition

Therapy for Weight

Management

BY
NUTRITIONIST
SABA TANVEER
NORTHWEST GENERAL HOSPITAL AND
RESEARCH CENTRE HAYATABAD
PESHAWER
 Weight Management

 Assessment
  Diagnosis
  Intervention
  Monitoring
  Evaluation
 Define: obesity

“
Excess body fat has accumulated to
such an extent that health may be
adversely affected”-(WHO)
 HARMONAL IMBALANCE
CONTRIBUTE TO OBESITY
 HYPOTHROIDISM
 METABOILC HARMONES
 1) LEPTIN
 2 INSULIN

 LEPTIN RESISTANCE : unable to give right signal to

brain remain hungry all the time
 Weight Loss Goals

Individualized goals of weight loss therapy should be
to reduce body weight at an optimal rate of 1-2 lbs per
week for the first 6 months
To achieve an initial weight loss goal of up to 10% from
baseline.
These goals are realistic, achievable, and sustainable.
Strong, Imperative
 
Men will lose weight faster than women of similar size,
due to higher LBM and RMR

A heavier person (who has higher energy needs) will lose

weight faster than a smaller person on the same caloric
regimen

 By weight management seen visible reversible in

diabetes ( improve insulin sensitivity and hypertension
( lower risk of heart disease and blood pressure)




 
 Medical Nutrition Therapy for weight loss should
last at least 6 months or until weight loss goals are
achieved, with implementation of a weight
maintenance program after that time.

Greater frequency of contacts between the patient and

practitioner may lead to more successful weight loss
and maintenance

 Preventive measures to reduce obesity


 Decrease energy density of foods and drinks
 – Decrease the size of food portions
 – Avoid snacking between meals
 – Do not skip breakfast and avoid eating in the night
time
 – Manage and reduce episodes of loss of control or
binge eating
 
 Nutrition education should be individualized and
included as part of the diet component of a
comprehensive weight management program.

 Short term studies show that nutrition education

(e.g. reading nutrition labels, recipe modification,
cooking classes) increases knowledge and may lead
to improved food choices.
Changing Physical Environments

Physical changes in design of environment for physical
activity involving:
 play areas

 safe pedestrian and cycling friendly streets

 Food availability in shops (especially in deprived

areas)
 Preventive Measures

 Refers to costs associated with food and physical activity
 Could include incentives or taxes at either local or
national level:
 Subsidising healthy food
 Penalties for providing unsafe or unhealthy food
 Refers to rules associated with physical activity and diet
including laws, regulations, policies and institutional
rules:
 Food labelling with appropriate understandable health-
related information
 
 Regulation of food advertising aimed at children
 Town planning policies which prioritise active
transport (walking and cycling)
 Refers to a community’s/society’s attitudes, beliefs
and values towards diet and physical activity
 Measures could include:
 Promoting physical activity in the workplace
 ‘Health-promoting schools’ with an ethos of nutritious
healthy school dinners
 Conclusion

 Healthy diet and physical activity should be part of
daily routine

 Focus on your portion

 Overcome your food cravings

 

 Thank you