Lect+25+Fall+2011

Lect+25+Fall+2011 - 11/3/2011 FoodforThought...

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11/3/2011 1 Chapter 11: Nutrition – Food for Thought Nov. 4/2011 Food for Thought If you Google “diets” you get all sorts of conflicting advice One thing is certain, obesity is on the ris rise 2 Ch. 11 Overview What you eat is as important as the air you breathe; explore a different aspect of chemistry We’ll look at the categories of food: fats We ll look at the fats, carbohydrates, proteins, and vitamins and minerals Also, consider the energy content of food and how the body handles it 3 Food for Thought During the past 20 years, there has been a dramatic increase in obesity in the U.S. (CDC) Obesity: having a very high amount of body fat in relation to lean body mass; data for the incidence of obesity is based on BMI (Body Mass Index) BMI: Does not measure % body fat but is useful in estimating a healthy body weight 4
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11/3/2011 2 About ___% of the U.S. population is now obese. 1. 10% 2. 20% 3 30% 5 3. 30% 4. 50% 5. 75% 2010 No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% 30% Calculating your BMI Weight in pounds (lbs) Æ kilograms (kg) 1 lb = 0.454 kg Height in feet and inches (ft, in) Æ meters (m) 1 foot = 12 in 1 in = 0.025 m 7 [] 2 (m) height (kg) t body weigh BMI = Interpretation of BMI Classification BMI(kg/m 2 ) Underweight <18.50 Severe thinness <16.00 Moderate thinness 16.00 16.99 Mild thinness 17.00 18.49 BMI (kg/m 2 )W e i g h t Status Below 18.5 Underweight Normal range 18.50 24.99 Overweight 25.00 Pre obese 25.00 29.99 Obese 30.00 Obese class I 30.00
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Lect+25+Fall+2011 - 11/3/2011 FoodforThought...

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