1. Obesity

2. The Issues We have to eat Food Some don’t eat enough
Some use food for coping

3. Eating The primary function of eating is to obtain and to store energy
Food contains carbohydrates, fat, protein, minerals
Digestion breaks down ingested nutrients and stores as energy
Glycogen (short-term)
Triglyceride (long-term)

4. Prevalence of Obesity

5. Measuring Obesity >20% of “ideal” body weight for males
>30% of “ideal” body weight for females
Body Mass Index
Weight/(Height)2
BMI >30 = obesity

6. Diagnosis: Causes of Obesity
Hypothyroidism
Cushing's Syndrome
Medications (antipsychotics,antidepressants)
Other Rare causes: Prada-Willi syndrome (1/20,000)
Non-pathological - 99%

7. Obesity Trends Among U. S
Obesity Trends Among U.S. Adults (BMI > 30) BRFSS, 1991, 1995, and 2000
1991
1995
2000
No Data <10% %-14% % 20%

8. Health Risks of Excessive Fat
Impaired cardiac function
Hypertension, stroke, and deep vein thrombosis
Increased insulin resistance in children and adults and type 2 diabetes (80% of these patients are overweight)
Renal disease
Sleep apnea
Osteoarthritis, degenerative joint disease, gout
Endometrial, prostrate. breast, colon cancers
Abnormal plasma lipid and lipoprotein levels
Menstrual irregularities
Gallbladder disease

9. Not to Mention
Enormous psychological burden and social stigmatization and discrimination

10. Pathways to Obesity Fat intake (“cafeteria” diet)
Inactivity (25% get regular exercise)
Metabolic issues
Overeating
“Thrifty genome”
Alcohol intake
Combinations of above

11. The Development of Obesity
The Setpoint Model - Physiological
The Positive Incentive Model – Behavioral
Personal pleasure
Social context
Biological factors
Food availability and type

12. Dieting Food Restriction Behavior Modification Exercise
Last options – Surgery, drugs