11/3/20111Chapter 11:Nutrition –Food for ThoughtNov. 4/2011Food for Thought•If you Google “diets” you get all sorts ofconflictingadvice•One thing is certain, obesityis on therise2Ch. 11 Overview•What you eat isas importantas the air youbreathe; explore a different aspect of chemistry•We’ll look at thecategories of food:fatsWe ll look at thefats,carbohydrates, proteins, and vitamins andminerals•Also, consider theenergy contentof food andhow the body handles it3Food for Thought•During the past 20 years, there has been adramaticincrease in obesity in the U.S.(CDC)•Obesity:having a very high amount of body fat inrelation to lean body mass; data for the incidence ofobesity is based onBMI (Body Mass Index)•BMI:•Does not measure % body fat but is useful inestimatinga healthy body weight4
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11/3/20112About ___% of the U.S. population isnow obese.1. 10%2. 20%330%53. 30%4. 50%5. 75%2010No Data<10%10%–14%15%–19%20%–24%25%–29%≥30%Calculating your BMI•Weight inpounds (lbs)Ækilograms (kg)–1 lb = 0.454 kg•Height infeet and inches (ft, in)Æmeters (m)1 f12 i–1 foot = 12 in–1 in = 0.025 m72(m)height (kg)t body weighBMI=Interpretation of BMIClassificationBMI(kg/m2)Underweight<18.50Severe thinness<16.00Moderate thinness16.00‐16.99Mild thinness17.00‐18.49BMI (kg/m2)Weight StatusBelow 18.5UnderweightNormal range18.50‐24.99Overweight≥25.00Pre‐obese25.00‐29.99Obese≥30.00Obese class I30.00‐34‐99Obese class II35.00‐39.99Obese class III≥40.0018.5 – 24.9Normal25.0 – 29.9Overweight30.0 and AboveObeseSource:Adapted from WHOFor adults 20 and over