肥胖與體重管理

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肥胖與體重管理

能量平衡

體重與健康的相關性

肥胖成因與管理

飢餓與飽食機制

熱量與營養密度

體重管理

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肥胖與體重管理能量平衡





體重管理

3When energy in balances with energy out, a

person’s body weight is stable.

IN

ENERGY

OUT

資料來源：Whitney & Rolfes’s Understanding Nutrition, 10e

4

Bomb Calorimeter

Jacket keeps heatfrom escaping

Thermometer measurestemperature changes

Water in which temperature increasefrom burning food is measured

Food is burnedHeating element


5

Components of Energy Expenditure

Physicalactivities

Thermic effectof food

Basal metabolism


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體重管理

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BMI and Mortality

25

Body mass index

Ris

k in

crea

ses

as B

MI r

ises

Ris

k in

crea

ses

asB

MI d

eclin

es

Mo

rtal

ity

30 35 402015


8






體重管理

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“Apple” and “Pear” Body Shapes Compared


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Methods Used to Assess Body Fat

Bioelectrical impedanceFatfold measures

Air displacementplethysmography

Dual energy X-rayabsorptiometry (DEX

A)

Hydrodensitometry


11

Male and Female Body Compositions Compared

Essential fat

Healthy man

Key:

Healthy woman

% B

od

y m

ass

20

Muscle BoneFat Organs

10

0

30

40

50


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Fat Cell Development

When fat cells have enlargedand energy intake continues toexceed energy expenditure, fatcells increase in number again.

During growth,fat cells increasein number.

When energy intakeexceeds expenditure,fat cells increase in size.

With fat loss, the size ofthe fat cells shrinks, butnot the number.

Fat cells are capable of increasing their size by20-fold and their number by several thousandfold.


13

Mice with and without Leptin Compared

Without leptin, this mouse weighsalmost three times as much as anormal mouse.

With leptin treatment, this mouse losta significant amount of weight, but stillweighs almost one and a half times asmuch as a normal mouse.

Without leptin, this mouse weighsalmost three times as much as anormal mouse.

With leptin treatment, this mouse losta significant amount of weight, but stillweighs almost one and a half times asmuch as a normal mouse.


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The Psychology of Weight Cycling

If I lose weight, I willbe happy.

I am fat and unhappy.

I try too hard to reachan unrealistic goal.

I lose a little weight,but then regain it (and

sometimes more).I want to be happy.


15

In-text Figure Page 288

So many promises, so little success.


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Surgical Procedures Used in the Treatment of Severe Obesity

Duodenum

In gastric bypass, the surgeonconstructs a small stomach pouchand creates an outlet directly tothe jejunum.

Small stomachpouch

Esophagus

In vertical banded gastroplasty, thesurgeon constructs a small stomachpouch and restricts the outlet fromthe stomach to the intestine.

Surgicalband

Jejunum

Large intestine

Surgicalstaples

Stomach

Surgicalstaples

Stomach

Large intestine

Duodenum

Jejunum

Small stomachpouch

Esophagus


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體重管理

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Hunger, Satiation, and Satiety

Physiological influences

Satiety

Cognitive influences

Sensoryinfluences

Postabsorptiveinfluences

Postingestiveinfluences

Hunger

Satiation

Satiety

Satiety

1

2

3

4

5


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Regardless of hunger, people typically overeat when offered theabundance and variety of an “all you can eat” buffet.


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體重管理

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High-protein, low-carbohydrate meals overemphasize meat, fish, poultry,eggs, and cheeses, and shun breads, pastas, fruits, and vegetables.


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How Fat Influences Portion Sizes

For the same size portion, peanuts deliver morethan 15 times the kcalories and 20 times the fatof popcorn.

For the same number of kcalories, a person canhavea few high-fat peanuts or almost 2 cups of high-fiber popcorn. (This comparison used oil-based popcorn; using air-popped popcorn woulddouble the amount of popcorn in this example.)

100 kcal9 g fat

100 kcal5 g fat

55 kcal3 g fat

837 kcal71 g fat


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Energy Density

Even at the same weight and similar serving sizes, the fiber-richbroccoli delivers twice the fiber of the potatoes for about one-fourth the energy.

By selecting the water-packed tuna (on the right), a person canenjoy the same amount for fewer kcalories.

Selecting grapes with their high water content instead of raisinsincreases the volume and cuts the energy intake in half.


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體重管理

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Table 9-3 (1)Page 293


26

Table 9-3Page 293


27

(cont.)


28資料來源：Whitney & Rolfes’s Understanding Nutrition, 10e

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Table 8-2Page 258


30資料來源：Whitney & Rolfes’s Understanding Nutrition, 10e

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Food Record

The entries in a food record should include the times and places of mealand snacks, the types and amounts of foods eaten, and a descriptionof the individual’s feelings when eating. The diary should also recordphysical activities: the kind, the intensity level, the duration, and theperson’s feelings about them.


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Eating Disorders


33資料來源：食品營養概論，蕭寧馨教授著，時新出版社

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Thank you for your attention!

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肥胖與體重管理