KIN 122 1st Edition Lecture 10 Obesity Cont BMI in children BMI changes substantially with age Steep increase in infancy Falls during preschool Rises continually into adulthood Not same cut points as adults Overweight and obesity in children determined using age specific BMI cut points BMI for age growth reference chart 85th percentile overweight 95th percentile obese Prevalence of childhood obesity Increase in percentage of overweight and obese Americans every year over the last 20 years US Stats from 2009 2010 18 4 of 12 19 year olds are obese 18 of 6 11 year olds are obese 12 1 of 2 5 year olds are obese Affects all ages race ethnicity SES groups Contributor to childhood Whats going on Food choices High in fat and sugar low in fruits and vegetables Physical activity vs sedentary time screen time Parental factors Parental physical activity eating habits Parental obesity Parenting style More control not able to self regulate Diabetes during pregnancy Consequences of childhood overweight Negative health consequences Insulin resistance sign acanthosis Type 2 diabetes Hypertension High total cholesterol LDL and triglycerides levels Low HDL levels Sleep apnea Early puberty Orthopedic problems Acanthosis Dermatological sign of obesity and insulin resistance Hyperpigmentation of skin Used as quick screening tool informal not a diagnosis Most common area back of neck Can be found in other areas of the body Negative psychosocial outcomes Depressive symptoms Poor body image Low self concept Risk for eating disorder Negative long term consequences Overweight and obese children at high risk of becoming obese adults Serious long term health risks Physical activity and obesity Studies have shown that people who were overweight but active were at a lower risk for mortality than those who were lean but not active Lack of PA has been shown to be a better predictor of cardiac events in some studies than overweight obesity Being a little overweight and active may be better than being thin and inactive Can you be fit and fat PA doesn t completely eliminate the risks associated with being overweight or obese PA offsets some of the effects of excess weight if it s just a few extra pounds It is important to exercise regardless of weight loss goals Exercise isn t going to eliminate all the health risks of being overweight obese Nutrition Definitions Nutrition the science of food and the nutrients and other substances they contain and their actions within the body Diet the foods and beverages a person eats and drinks Nutrients Chemical substances obtained from food and used in the body Provide energy structural materials and regulating agents Support growth maintenance and repair of the body tissues Six classes of nutrients 1 Carbohydrates 2 Lipids 3 Protein 4 Vitamins 5 Minerals 6 Water Alcohol is not a nutrient but does provide calories Energy from food Energy from food kilocalories Carbohydrates 4 kcal gram Proteins 4 kcal gram Fats 9 kcal gram Alcohol 7 kcal gram Example 1 slice of bread with peanut butter 16 g carb 7 g protein 9 g fat 16 g carb x 4 kcal g 64 kcal 7 g protein x 4kcal g 28 kcal 9 g fat x 9 kcal g 81 kcal Total 172 kcal Carbohydrates Function provide energy for the body Found in fruit whole grains vegetables dairy legumes 2 Types 1 Simple 2 Complex Simple carbohydrates The sugars glucose fructose sucrose maltose Contain 1 2 sugar units monosaccharides or disaccharides Found naturally and commercially Natural sources fruits Commercial sources processed sugars Complex carbohydrates Contain multiple sugar units polysaccharides Mainly found in plants Starches Found in grains rice legumes Broken down in digestive tract Fibers Structural part of plant Found in vegetables fruits grains legumes Cannot be absorbed by the body but still important Forms of fiber Insoluble fiber Helps hold water in lower intestines Aids in absorption and elimination keeps colon healthy Sources bran fruits Soluble fiber Binds with chloesterol in intestines and prevents it from being absorbed May reduce blood cholesterol levels Sources fruits oats legumes Dietary recommendations carbs 45 of daily caloric intake Most should come from complex carbohydrates 20 35 grams of fiber day Athletes should get 60 70 of daily calories form carbohydrates Lipids Family of compounds that includes 1 Triglycerides 2 Phospholipids 3 Sterols 95 of lipids in foods are triglycerides Triglycerides Provide energy insulation cushioning for bones and organs 1 gylcerol molecule 3 fatty acid chains Fatty acid chains may be saturated or unsaturated Saturated fats Typically solid at room temperature e g butter Sources animal fat coconut oil palm oil Contribute to increased blood cholesterol especially LDLs the bad cholesterol Unsaturated fats Liquid at room temperature e g oils Monounsaturated Help reduce LDLs and maintain HDLs the good cholesterol Sources olive peanut canola oils Polyunsaturated Reduce both LDLs and HDLs Sources corn sunflower soybean and fish oils Essential fatty acids Not made in sufficient amounts by the body 2 Essential fatty acids Linolenic omega 3 fatty acids Linoleic omega 6 fatty acids Trans fatty acids Primarily created through food manufacturing process hydrogenation Chemical process of adding hydrogen to unsaturated fatty acids Turns liquid oils into solid fats Increases shelf life texture and flavor Raises the LDL cholesterol Increases your risk for CHD Phospholipids Used in food industry as emulsifiers E g Mayonnaise salad dressing Play key role in cell membrane Sources eggs liver soy peanuts wheat germ Sterols Present in foods from both animal and plant sources Cholesterol animal source Phytosterols plant sources Cholesterols Body needs some cholesterol Aids in proper digestion of fat Part of every cell Nerve function Found in all animal products Produced by the liver generally in sufficient amounts Should eat no more than 200 mg day Cholesterol types HDL high density lipoproteins good cholesterol Carries cholesterol away from the arteries to the liver which removes it from the body LDL low density lipoproteins bad cholesterol Builds up in arteries and contributes to heart disease Dietary recommendations lipids 35 of total daily calorie intake E g 76 g day Saturated fat should be 7 of total daily calories E g 22 g day Athletes reduce fat intake to 20 of daily caloric intake Based on 2 000 kcal diet Protein Important element of many body tissues Muscles organs skin bone teeth connective tissues ligaments