PCCHA 2014 Reaching New Heights in College Health October 14,
2014 Colin K. Wills, B.Sc. Joannie Dobbs, PhD CND Human Nutrition,
Food & Animal Sciences
Slide 2
Increasing body weight of Americans (College Students)
Increased weight during Freshman year in college 5 lbs. to 15 lbs.
Health Conditions related to excess weight Gropper SS, et al.
Journal of American College Health. 2009:58:3 Gropper SS, et al.
Appl. Physiol. Nutr. Metab. 2012: 37: 11181123
Slide 3
Nurse Nutritionist / Dietitian Health Educator Physical Trainer
Psychology Medical Doctor Common Opponent Over-FAT Related Health
Factor Hypertension Dyslipidemia Stroke Cardiovascular Disease
Diabetes Metabolic Syndrome Some Cancers VS.
http://www.cdc.gov/obesity/data/adult.html Flegal K, et al. JAMA.
2012;307(5):491-497. U.S. Department of Health and Human Services.
Office of the Surgeon General, January 2010.
Slide 4
1) Identify factors helpful in making healthful and appropriate
weight loss recommendations BMI vs. Body Fat 2) Discuss research
related to weight loss strategies most appropriate for long term
weight / fat loss 3) Compare BMI and Body Composition as related to
protein intake 4) Describe appropriate diet recommendations for
weight loss
Slide 5
1) Understanding the Role of Body Composition Health Weight
loss 2) BMI not equal to Body Fat
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It is assumed that BMI reflects body fat Is that Correct?
Slide 7
CDC - National Health and Nutrition Examination Survey (NHANES)
1999-2004 (Bio-electrical Impedance Analysis) Gender (n = 2286)
Female (n) = 1059 Male (n) = 1227 College Aged ( 18-35 years) 24-hr
Diet Recall JMP Pro 11; SAS
http://www.cdc.gov/nchs/nhanes/search/nhanes.aspx
Slide 8
BMI GroupsCategoryAssumptions < 18.5UnderweightUnder-FAT
18.5 - < 25NormalLEAN 25 - < 30OverweightOver-FAT 30 - <
35ObeseOver-FAT 35 - < 40Obese IOver-FAT > 40Morbid
ObesityOver-FAT Institute of Medicine. DRI intakes for Energy,
Carbohydrate, Fiber, Fat, Protein and Amino Acids. 2005.
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Body fat percentages for males and females and their
classification FemalesMalesRating 8-15%5-10%Athletic
16-23%11-14%Good 24-30%15-20%Acceptable 31-36%21-24%Overweight
>37> 24Obese Jeukendrup A, et al. Sport Nutrition, Second
Edition. 2010
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http://www.cdc.gov/nchs/nhanes/search/nhanes.aspx BMI Groups
FemaleMale Body Fat NMin %Max %NMin %Max % 405725.660.21922.651.5
(Acceptable < 30%)(Acceptable < 20%)
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BMI GroupsCategory Over-FAT vs. Normal / LEAN <
18.5UnderweightUnder-FAT Over-FAT* 18.5 - < 25NormalLEAN
Over-FAT* 25 - < 30OverweightOver-FAT* LEAN >
30ObeseOver-FAT* LEAN *weight/fat modification would be
beneficial
Slide 12
Normal BMI but High %BF
http://www.cdc.gov/nchs/nhanes/search/nhanes.aspx High BMI but
Normal %BF High BMI & %BF Normal BMI & %BF
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Normal BMI but High %BF High BMI but Normal %BF High BMI &
%BF Normal BMI & %BF
http://www.cdc.gov/nchs/nhanes/search/nhanes.aspx
Slide 14
Alcohol Protein FAT Carbohydrate Physical Activity Basal Energy
Expenditure Thermic Effect of Food Energy Expenditure Energy Intake
= =
Slide 15
Alcohol Protein FAT Carbohydrate Physical Activity Basal Energy
Expenditure Thermic Effect of Food Energy Expenditure Energy Intake
> > Example 50 kcal extra a day ~5 lbs. in a year
Slide 16
Alcohol Protein FAT Carbohydrate Physical Activity Basal Energy
Expenditure Thermic Effect of Food Energy Expenditure Energy Intake
<
Dietary Protein Consumed As Related To Percent Body Fat Above
Or Below 30% Dietary Protein (gm) / Kg Bodyweight Female N < 30
% Body Fat > 30 % Body Fat 0.0 0.793268%92% 0.8 - <
1.253849%91% 1.25 - < 1.615925%75% 1.6 - < 210536%64% 2 -
< 2.55928%72% 2.5 - < 31838%62% 3+860%40%
http://www.cdc.gov/nchs/nhanes/search/nhanes.aspx
Slide 34
Dietary Protein Consumed As Related To Percent Body Fat Above
Or Below 20% (gm) Protein / Kg Bodyweight Male N < 20 % Body Fat
> 20 % Body Fat 0.0 0.7924948%52% 0.8 - < 1.2537556%44% 1.25
- < 1.625876%24% 1.6 - < 216680%20% 2 - < 2.510578%22% 2.5
- < 35170%30% 3+2364%36%
http://www.cdc.gov/nchs/nhanes/search/nhanes.aspx
Slide 35
Types of Diets PRO Protein at 1.6 g/kg bodyweight CHO Protein
at 0.8 g/kg bodyweight Individuals who completed the 12 mo. PRO (n
= 41) and CHO (n = 30) treatments regardless of compliance.
Individuals who successfully maintained a 10% weight loss at 12 mo.
(PRO, n = 20; CHO, n = 14) o Baseline - o 12 mo. - Adapted from
Layman DK, Evans E, et al. J Nutr. 2009:139;514-521 Evans E, et al.
Nutrition & Metabolism. 2012:9;55. Layman D, Evans E, et al. J
Nutr.2005:135;1903-1910.
Slide 36
During the meals vs. Unequal Protein distribution More likely
to provide a greater 24 hour protein anabolic response Adapted from
Layman D. Nutrition & Metabolism. 2009;6-12. Adapted from
Paddon-Jones, Rassmussen, et al. Curr Opin Clin Nutr Metab Care
2009, 12: 8690. Ingestion of 90 grams of protein, distributed
evenly at 3 meals Ingestion of 90 grams of proteins unevenly
distributed throughout the day
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Slide 38
Slide 39
Diet Types by Categories BalancedLiquid AbsFlat
BellyMacrobioticTraditional AsianMartha's Vineyard Acid
AlkalineFlexitarianMayo ClinicVeganLemonade
Anti-InflammatoryGluten-FreeMediterraneanVegetarianPurium Biggest
LoserGlycemic-IndexNutri-systemVolumetrics DASHJenny
CraigSlim-FastZone Engine 2Low FODMAPSpark Solution
Low-CalorieLow-Fat Low Carbohydrate High ProteinMiscellaneous
CookieMacrobioticAtkins Grapefruit
MedifastOrnishEco-AtkinsDukanMark Bittman's VB6
NutrisystemTLCDukanLEARNPower Protein Raw FoodVegetarianMedifast
Blood Type Slim-FastVeganPaleo Skinny Bitch The FastSouth Beach
Johnston BC, et al. JAMA. 2014;312(9):923-933.
http://health.usnews.com/best-diet http://www.webmd.com/diet
Slide 40
A large scientific panel of scientists 2-year review 16,000
studies on diet and obesity. Using Dietary Recommendations to
MAINTAIN a healthy weight should NOT be used to get obese people to
a healthy weight.
Slide 41
http://www.fda.gov/iceci/inspections/inspectionguides/ucm074948.htm
Average Protein per Typical Food Serving Food Sources NLEA Serving
Size (g) NLEA Volume per Serving Energy (kcal) Protein (g) Kcal/ g
protein Fish / Chicken / Beef 85~ 3 oz. ckd1708 2% Cottage Cheese
110~ 0.5 oz. cup1008 Cheese301 thin slice11016 Legumes / Beans 90 ~
0.5 oz. cup 12016 Beans - Processed 130~ 0.5 oz. cup15020
Grains1400.6 -1 cup16032 Nuts30~ 3.5 Tbsp.19036
Slide 42
1.Know Their Body Fat 2.Their Weight Goal 3.Eating Style (?
Dietary Sources: Iron, Zinc, Protein) 4.Their Daily Calories (Goal
or Actual) Do they use an App 5.Supplement Use
(Protein/Multi/Other) 6.Dieting Frequency & Largest Weight Loss
7.# Hours Exercise and Sleep per 24 hours
Slide 43
This book is translated into as many languages as the Bible
Promotes Blood Donations to Lose Weight and Other Unhealthy Weight
Loss Practices
Slide 44
1) Overall Health of Individual a)Fat Loss not Weight Loss
b)Build Lean Muscle Tissue as Improving Immune function (1.6 gm
protein / kg B.wt) c)Weight Resistance Exercise d)Total Energy
Deficit: No more than 500 kcal per day (Dietary and/or Physical
Activity) e)Ensuring all Essential Nutrients
Slide 45
This work is supported in part by USDA Smith Lever Funding for
Project 289H.
Slide 46
Thank you for your time and attention.
Slide 47
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Elwyn, D. H. (1980). "NUTRITIONAL-REQUIREMENTS OF ADULT SURGICAL
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and Trends in the Distribution of Body Mass Index Among US Adults,
1999-2010." Jama-Journal of the American Medical Association
307(5): 491-497. Gropper, S. S., et al. (2012). "Weight and Body
Composition Changes during the First Three Years of College."
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Slide 48
Layman, D. K. (2009). "Dietary Guidelines should reflect new
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http://www.cdc.gov/nchs/nhanes/search/nhanes.aspx
http://health.usnews.com/best-diet http://www.webmd.com/diet
http://www.fda.gov/iceci/inspections/inspectionguides/ucm074948.htm