KIN 122 1st Edition Lecture 10Obesity Cont.BMI in children• BMI changes substantially with ageSteep increase in infancyFalls during preschoolRises 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 chart85th percentile – overweight95th 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 obese18% of 6-11 year olds are obese12.1% of 2-5 year olds are obese• Affects all ages, race/ethnicity, SES groupsContributor 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 à not able to self-regulate• Diabetes during pregnancyConsequences of childhood overweight• Negative health consequences: Insulin resistance (sign – acanthosis)Type 2 diabetesHypertensionHigh total cholesterol, LDL and triglycerides levelsLow HDL levelsSleep apneaEarly pubertyOrthopedic problemsAcanthosis• Dermatological sign of obesity and insulin resistance • Hyperpigmentation of skin• Used as quick screening tool –informal, not a diagnosisMost common area back of neckCan be found in other areas of the body• Negative psychosocial outcomes:Depressive symptomsPoor body imageLow self-conceptRisk for eating disorder• Negative long-term consequences: Overweight and obese children at high risk of becoming obese adultsSerious 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 inactiveCan 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/obeseNutritionDefinitions• 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 drinksNutrients• 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 tissuesSix classes of nutrients1. Carbohydrates2. Lipids3. Protein4. Vitamins5. Minerals6. Water *Alcohol is not a nutrient, but does provide caloriesEnergy 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 kcalCarbohydrates• Function: provide energy for the body• Found in fruit, whole grains, vegetables, dairy, legumes• 2 Types: 1. Simple2. ComplexSimple carbohydrates• The sugars: glucose, fructose, sucrose, maltose• Contain 1-2 sugar units monosaccharides or disaccharides• Found naturally and commerciallyNatural 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 importantForms of fiber• Insoluble fiber:Helps hold water in lower intestinesAids in absorption and elimination (keeps colon healthy)Sources: bran, fruits, • Soluble fiber:Binds with chloesterol in intestines and prevents it from being absorbedMay reduce blood cholesterol levelsSources: fruits, oats, legumesDietary recommendations: carbs• ≥ 45 % of daily caloric intakeMost should come from complex carbohydrates20-35 grams of fiber/day• Athletes should get 60-70 % of daily calories form carbohydratesLipids• Family of compounds that includes: 1. Triglycerides2. Phospholipids3. Sterols* 95% of lipids in foods are triglyceridesTriglycerides• Provide energy, insulation, cushioning for bones and organs• 1 gylcerol molecule + 3 fatty acid chains• Fatty acid chains may be saturated or unsaturatedSaturated 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 HDLsSources: corn, sunflower, soybean and fish oilsEssential fatty acids• Not made in sufficient amounts by the body• 2 Essential fatty acids:Linolenic omega-3 fatty acids Linoleic omega-6 fatty acidsTrans fatty acids• Primarily created through food manufacturing process – hydrogenationChemical process of adding hydrogen to unsaturated fatty acids Turns liquid oils into solid fatsIncreases shelf life, texture, and flavor• Raises the LDL cholesterol Increases your risk for CHDPhospholipids• Used in food industry as emulsifiersE.g., Mayonnaise, salad dressing• Play key role in cell membrane• Sources: eggs, liver, soy, peanuts, wheat germSterols• Present in foods from both animal and plant sourcesCholesterol: animal sourcePhytosterols: plant sources Cholesterols• Body needs some cholesterolAids in proper digestion of fatPart of every cellNerve function• Found in all animal products • Produced by the liver, generally in sufficient amounts Should eat no more than 200 mg/dayCholesterol types• HDL (high density lipoproteins): “good cholesterol” Carries cholesterol away from the arteries to the liver, which removes it from the