Why is the body mass index a good method for assessing healthy weight? What two valuable pieces of information for assessing disease risk does it overlook?
What will be an ideal response?
A range of healthy body weights has been identified using a common measure of weight and height—the body mass index. The body mass index (BMI) describes relative weight for height. Healthy weight falls between a BMI of 18.5 and 24.9, with underweight below 18.5, overweight above 25, and obese above 30. The prevalence of obesity in the United States has increased steadily in recent decades. More than two-thirds of adults in the United States have a BMI greater than 25.
Obesity-related diseases become evident beyond a BMI of 25. For this reason, a BMI of 25 for adults represents a healthy goal for overweight people and an upper limit for others. The lower end of the healthy range may be a reasonable target for severely underweight people. BMI values slightly below the healthy range may be compatible with good health if food intake is adequate, but signs of illness, reduced work capacity, and poor reproductive function become apparent when BMI is below 17.
Although weight measures are inexpensive, easy to take, and highly accurate, they fail to reveal two valuable pieces of information in assessing disease risk: how much of the weight is fat and where the fat is located.
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Which of the following statements describes a double-blind experiment?
a. The experimental and control groups take turns getting each treatment. b. Neither subjects nor researchers know which subjects are in the control or experimental groups. c. Neither group of subjects knows whether they are in the control or experimental group, but the researchers do know. d. Both subject groups know whether they are in the control or experimental group, but the researchers do not know. e. Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment.
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JB is a 53-year-old male who has recently divorced. He has experienced periods of depression and decreased appetite. His family reports a history of heavy drinking habits and a 15 kg weight loss. He was previously diagnosed with cirrhosis and portal hypertension. Paracentesis and TIPS procedures were performed. JB's condition seems to have worsened; he complains of stomach pains, nausea, and vomiting at times. His abdomen is sore to touch and feels swollen. JB has developed ascites and pedal edema. His urinary output has decreased, and he continues to lose weight. JB also complains of pain when swallowing food. Because of JB's persistent symptoms, he's been admitted to a hospital. A referral to the SLP for an MBS was also ordered and resulted in dysphagia for which pureed diet was recommended. On day 2, JB still complains of nausea and no per os intake has been reported. The MD prescribed a dietary consultation. An RD is required to assess the patient and recommend alternate means of nutrition support, currently NPO. Ht: 5'11" Wt: 145 # UBW: 163# Dx: End-stage liver cirrhosis, dysphagiaPMH: alcoholic cirrhosis, portal hypertension Labs:Na: 134 Cl: 101 BUN: 4 Alb: 2.3 TG: 305 Transferrin: 101 NH4: 53 Glu: 139 AST: 45 ALT 48 Alk Phos: 40 Bilirubin: 2.1K: 5.2 CO2: 25 Cr: 1.8 H/H: 11/35 Diet: NPOMeds: Neomycin, Aldactone, Lasix, Reglan How would the registered dietitian determine JB's caloric needs in this situation? A. 15–20 kcal/kg IBW B. 20–25 kcal/kg IBW C. 25–30 kcal/kg IBW D. 30–35 kcal/kg current body weight E. 35–40 kcal/kg current body weight
What structure functions to prevent entrance of food into the trachea?
a. Tongue b. Epiglottis c. Cardiac sphincter d. Trachea sphincter
Basal metabolic rate is lowered by:
a. loss of lean body mass. b. stress or fever. c. high thyroid gland activity. d. an increase in lean body mass.