1 / 11

Nutrition and BMI

Nutrition and BMI. BY:Tatyana Butler. Purpose of Research/ Litature Review. To find the correlation behind nutrition and its impact of a persons weight, BMI, and waist circumference Find ways that solley nutrition can reduce participants factors for health issues

fynn
Download Presentation

Nutrition and BMI

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Nutrition and BMI BY:Tatyana Butler

  2. Purpose of Research/Litature Review • To find the correlation behind nutrition and its impact of a persons weight, BMI, and waist circumference • Find ways that solley nutrition can reduce participants factors for health issues • To find how increasing nutritional knowledge can reduce one’s weight, BMI, and waist circumference. • In previous research by nutrition today where they researched to see how diet can impact BMI. Participants were restricted from eating list of foods that were unhealthy for 7 days and had record their daily nutrition intake. • In a article by American journal of nutrition they discussed the worldwide state of our populations BMI, its trends, risk factors and informative information of how to measure and reduce the increasing numbers. • In research done by Health Education Research studied the nutritional knowledge affected their BMI. Seeing if there is a correlation with those who have high scores on the test if they have lower BMI then those that scored low on the nutrition test.

  3. Method • 15 participants were chosen ages 16-25. 8 females and 7 males. 5 cacusion, 5 African Americans, 5 Hispanics descent. • It was important for me to choose those that had a BMI over 27 and a waist circumference over 28 for females and 32 for males. This shows they are either currently obese or on the boarder. • Each participants are given a questionnaire to fill out and complete. The questionnaire entails questions about nutrition knowledge and their current diet. • After that they were to take a 2 day course on nutrition education. From there they were to take the knowledge they learned in the classroom and apply it to real life for 4 weeks. • In 4 weeks they were to log their diets. After they returned to the research to answer the same questionnaire and to re tested for weight, BMI, waist circumference and the nutrition test.

  4. Learning outcomes • Learning outcomes from their research is to understand the basic nutrition. • understand that obesity comes from diet. • The health risk of obesity at a young age and its impact of the future. • understand the difference from “healthy” and “unhealthy foods”.

  5. Description of the study • Obesity is a problematic health issue across the world that is starting at a young age where young adults and teenager are being diagnosed with health conditions that a 50yr old person might face. • The obesity issue comes from the processed foods on the market, lack of nutrition education and also the young adult mind set • The importance is to educate the youth on their current health and give them a choice to change that through nutrition educating, learning and understanding what they put in their bodies and what happens to it.

  6. Instrumentation • For this research there was no need for vague materials. All was used was a questionnaire, nutrition trest, weight scale, calculator, and tape measure.

  7. Research Data

  8. Discussion • Overall my Nutrition and BMI research was a success. There were improvements in all the areas I tested, which were weight, BMI, test scores and waist circumference. • The greatest improvement was for the overall test score that improved 6.54 pts. This proves that the two days of classes on nutrition education gave the participants more overall knowledge on nutrition. • The second highest improvement was the participant’s weight loss, the mean average decreased a whole 3.4lbs.

  9. Reflection • Overall my program was a success, if the program lasted longer than four weeks there would have been a larger improvements in the data for all the topics. Some aspects of the research methods I would change is monitoring the participant’s daily food intake making sure they are logging truthful information making their logs would be valid

  10. References • O'Brien, G, and M Davies. “Nutrition Knowledge and Body Mass Index | Health Education Research | Oxford Academic.” OUP Academic, Oxford University Press, 13 Oct. 2006, academic.oup.com/her/article/22/4/571/634492. • Body Mass Index: Obesity, BMI, and Health A Critical Review : Nutrition Today.” LWW, Oxford University Press, journals.lww.com/nutritiontodayonline/Fulltext/2015/05000/Body_Mass_Index__Obesity,_BMI,_and_Health_A.5.aspx. • Newby, et al. “Dietary Patterns and Changes in Body Mass Index and Waist Circumference in Adults | The American Journal of Clinical Nutrition | Oxford Academic.” OUP Academic, Oxford University Press, 1 June 2003, academic.oup.com/ajcn/article/77/6/1417/4689846.

More Related