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肥胖與體重管理 PowerPoint Presentation
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肥胖與體重管理

肥胖與體重管理

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肥胖與體重管理

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  1. 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

  2. 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

  3. ENERGY IN OUT When energy in balances with energy out, a person’s body weight is stable. 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  4. Bomb Calorimeter Thermometer measures temperature changes Jacket keeps heat from escaping Food is burned Heating element Water in which temperature increase from burning food is measured 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  5. Components of Energy Expenditure Physical activities Thermic effect of food Basal metabolism 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  6. 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

  7. BMI and Mortality Risk increases as BMI rises Risk increases as BMI declines Mortality 40 15 20 25 30 35 Body mass index 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  8. 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

  9. “Apple” and “Pear” Body Shapes Compared 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  10. Methods Used to Assess Body Fat Fatfold measures Hydrodensitometry Bioelectrical impedance Dual energy X-ray absorptiometry (DEXA) Air displacement plethysmography 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  11. Male and Female Body Compositions Compared 50 40 Key: 30 Healthy man % Body mass Healthy woman 20 Essential fat 10 0 Fat Muscle Bone Organs 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  12. Fat Cell Development During growth, fat cells increase in number. When energy intake exceeds expenditure, fat cells increase in size. When fat cells have enlarged and energy intake continues to exceed energy expenditure, fat cells increase in number again. With fat loss, the size of the fat cells shrinks, but not the number. Fat cells are capable of increasing their size by 20-fold and their number by several thousandfold. 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  13. Mice with and without Leptin Compared Without leptin, this mouse weighs almost three times as much as a normal mouse. With leptin treatment, this mouse lost a significant amount of weight, but still weighs almost one and a half times as much as a normal mouse. Without leptin, this mouse weighs almost three times as much as a normal mouse. With leptin treatment, this mouse lost a significant amount of weight, but still weighs almost one and a half times as much as a normal mouse. 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  14. The Psychology of Weight Cycling I am fat and unhappy. I lose a little weight, but then regain it (and sometimes more). I want to be happy. If I lose weight, I will be happy. I try too hard to reach an unrealistic goal. 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  15. In-text Figure Page 288 So many promises, so little success. 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  16. Surgical Procedures Used in the Treatment of Severe Obesity Esophagus Esophagus Surgical staples Surgical staples Small stomach pouch Small stomach pouch Stomach Stomach Duodenum Duodenum Surgical band Jejunum Jejunum Large intestine Large intestine In gastric bypass, the surgeon constructs a small stomach pouch and creates an outlet directly to the jejunum. In vertical banded gastroplasty, the surgeon constructs a small stomach pouch and restricts the outlet from the stomach to the intestine. 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  17. 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

  18. Hunger, Satiation, and Satiety 1 Physiological influences Postabsorptive influences 5 Hunger Sensory influences 2 Satiety Satiety Satiety Postingestive influences 4 3 Cognitive influences Satiation 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  19. In-text Figure Page 255 Regardless of hunger, people typically overeat when offered the abundance and variety of an “all you can eat” buffet. 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  20. 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

  21. In-text Figure Page 273 High-protein, low-carbohydrate meals overemphasize meat, fish, poultry, eggs, and cheeses, and shun breads, pastas, fruits, and vegetables. 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  22. How Fat Influences Portion Sizes 100 kcal 9 g fat 837 kcal 71 g fat 100 kcal 5 g fat 55 kcal 3 g fat For the same size portion, peanuts deliver more than 15 times the kcalories and 20 times the fat of popcorn. For the same number of kcalories, a person can havea few high-fat peanuts or almost 2 cups of high-fiber popcorn. (This comparison used oil- based popcorn; using air-popped popcorn would double the amount of popcorn in this example.) 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  23. Energy Density Selecting grapes with their high water content instead of raisins increases the volume and cuts the energy intake in half. Even at the same weight and similar serving sizes, the fiber-rich broccoli delivers twice the fiber of the potatoes for about one- fourth the energy. By selecting the water-packed tuna (on the right), a person can enjoy the same amount for fewer kcalories. 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  24. 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

  25. Table 9-3 (1)Page 293 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  26. Table 9-3Page 293 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  27. (cont.) 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

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

  29. Table 8-2Page 258 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

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

  31. Food Record The entries in a food record should include the times and places of meal and snacks, the types and amounts of foods eaten, and a description of the individual’s feelings when eating. The diary should also record physical activities: the kind, the intensity level, the duration, and the person’s feelings about them. 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  32. In-text Figure Page 310 Eating Disorders 資料來源:Whitney & Rolfes’s Understanding Nutrition, 10e

  33. 資料來源:食品營養概論,蕭寧馨教授著,時新出版社資料來源:食品營養概論,蕭寧馨教授著,時新出版社

  34. Thank you for your attention!