Weight Reducing Diet

WEIGHT REDUCING DIET

OBESITY

Obesity is a state in which there is a generalized accumulation of excess adipose tissue in the body leading to more than 20 per cent of the desirable weight.

Usually obesity is due to positive energy balance. That is, the intake of calories is more than the expenditure of calories.

AETIOLOGY

COMPLICATIONS

 

ASSESSMENT:

1. BODY WEIGHT:

An adult weighing 10 per cent more than the standard weight is overweight and 20 per cent more is obese.

            % Body weight excess of normal                               Degree of Obesity

                                    25                                                                                mild

                                    50                                                                                moderate

                                    75                                                                                severe

                                100                                                                                  very severe

2. BODY MASS INDEX (BMI): Also called as Quetlet Index.    

 

Metric Units: BMI = Weight (kg) / (Height (m) x Height (m))

English Units: BMI = Weight (lb) / (Height (in) x Height (in)) x 703

 

Category

BMI range – kg/m2

BMI Prime

Very severely underweight

less than 15

less than 0.60

Severely underweight

from 15.0 to 16.0

from 0.60 to 0.64

Underweight

from 16.0 to 18.5

from 0.64 to 0.74

Normal (healthy weight)

from 18.5 to 25

from 0.74 to 1.0

Overweight

from 25 to 30

from 1.0 to 1.2

Obese Class I (Moderately obese)

from 30 to 35

from 1.2 to 1.4

Obese Class II (Severely obese)

from 35 to 40

from 1.4 to 1.6

Obese Class III (Very severely obese)

over 40

over 1.6

 

 

3. WAIST CIRCUMFERENCE:

It is the most practical tool, a clinician can use to evaluate a patient’s abdominal fat before and during weight loss treatment.

High risk waist circumference:

Men      : >40 inches (>102 cm)

Women : >35 inches (>88 cm)

4. WAIST TO HIP RATIO:

The predominant distribution of fat in an obese person, whether in the upper part of the body, may determine the disease pattern.

 

Use a flexible measuring tape to take your waist and hip measurements. Stand straight, relaxed and do not hold your breath in.

Waist: Take the waist measurement at the smallest section of your natural waist, usually just above the belly button.

Hips: Take the hip measurement at the widest part of your buttocks.

Now, enter both these figures in the calculator to get your waist to hip ratio right.

The following chart shows waist to hip ratio and relevant health risk for men and women.

Male

Female

Health risk

0.7

0.8

Lower risk

0.7 to 1.0

0.8 to 0.85

Moderate risk

1.0+

0.85+

High risk

 7.BROKA’S INDEX:

Height (cm)-100 = Ideal body weight (kg).

This measurement is easy to calculate and accurate.

 

PRINCIPLES OF DIET

CALORIFIC VALUE OF THE THREE FUELS:

NUTRIENTS ARE

Carbohydrate    -  4 k.cal/g

Protein              -  4 k.cal/g

Fat                    -  9 k.cal/g

 

FOODS TO BE INCLUDED:

FOODS TO BE AVOIDED:

 

MENU FOR AN OBESE PATIENT:

Don’t skip meals and don’t deprive yourself. The key to success is balance, variety and moderation.

 

 

 

Early Morning

 

6: 00am

 

Ash gourd juice/ Bottle gourd juice -150 ml

   
 

Morning

6.30am

Tea/ coffee/ Light milk-150ml

   
 

Breakfast

8:00- 8:30am

Idly - 3 nos OR Dosa - 3 nos OR Ragi Ada OR Ragi Dosa-2 nos OR Chapathi-3 OR upma -1 cup OR Wheat Bread - 2 slices AND Sambar-1 cup OR Chutney  (Avoid coconut and ground nut chutney) OR Vegetable Curry-1 cup OR Corn flakes-1 cup  OR Oats upma -1 cup.

   
 

Mid Morning

10:30 – 11:00am

Fruit -200gm OR

Salad -1 cup OR

Buttermilk 150 ml OR

Low fat yoghurt - 1 cup OR

Veg Soup-150ml

   
 

Lunch

12:30- 1:30pm

Rice -1 cup (75g uncooked rice) OR Chapatti- 3 nos AND Vegetables-1 cup AND Fish curry-3 nos OR Greens- ½ cup AND Buttermilk -1 cup.+1 CUP CINNAMON BOILED WATER.

   
 

Tea Time

4:00- 6:00pm

Milk -150ml AND Marie Biscuits-3 nos OR Boiled Rajmah OR Soya Bean OR Corn OR Veg Sandwich-1 No.

   

 

 

Dinner

8:00- 9:00pm

 Ragi Ada OR Ragi Dosa-2 nos OR Chapathi-3 OR Wheat Bread - 2 slices OR Oats upma -1 cup AND Sambar-1 cup OR Chutney  (Avoid coconut and ground nut chutney) OR Vegetable Curry-1 cup OR Corn flakes-1 cup 

   
 

Bed Time

9.30 pm

Lemon juice with honey-150 ml

   
 

Allowance per day

Oil 2-3 tsp (10-15 ml)

Salt 5g (1 tsp)

Water 8 to 10 glasses

 

 

 

The National Institute for Health and Clinical Excellence (NICE) recommends the following.

Never put your child on a weight-loss diet without getting advice, as this can affect his or her growth. Talk to your GP or a dietitian if you have any concerns about your child's weight.

 

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