obesity or over weight is biggest problem nowadays so in this presentation solution and suggestion about weight loss and causes of weight gain prevention on weight gain is given so it help to stay fit and healthy in life

1. OBESITY
NISHITA PATEL
FY MPT

2. OUTLINE
• Definition
• Types
• Grades
• Factors or causes
• Strategies for weight loss
• Control of body weight
• Pt management of obesity

3. DEFINITION
• Obesity is a medical condition in which excess body fat has accumulated to the extent that
it may have an adverse effect on health, leading to reduced life expectancy and increased
health problems.
OR
• It is abnormal growth of adipose tissue due to an enlargement of fat cell size or increase
in fat cell no or a combination of both.
OR
It may be called as increased accumulation of adipose tissue so that the body mass index is
above 30kg/m2

4. TYPE OF OBESITY
Based on pathology Based on fat
distribution
Juvenile
onset
Increased no. of
cells
Hyperplasic
obesity
Adult
onset
Increased size of
cells
Hypertrophic
obesity
Male
pattern
(central)
Increased
risk of
complications
android
Female
pattern(peri
pheral)
Less risk of
complications
gynecoi
d

5. GRADES OF OBESITY
• The grades of obesity are based on BMI levels.

6. FACTORS OR CAUSES
1. AGE
2. SEX (Women>Men)
3. SOCIOECONOMIC STATUS
4. GENETIC FACTORS
5. PHYSICAL INACTIVITY
6. DRUGS
7. EATING HABITS
8. PSYCHOSOCIAL FACTORS
9. FAMILY TENDENCY
10. ENDOCRINE FACTORS
11. ALCOHOL
12. SMOKING

7. LINKED DISEASE WITH OBESITY
Coronary heart disease
 Hypertension
Stroke
 Type 2 diabetes
 Certain types of cancer—endometrial, breast, and colon
 Liver and gallbladder disease
Osteoarthritis
respiratory problems

8. ASSESSMENT OF OBESITY

9. MANAGEMENT OF OBESITY
• Weight control is defined as approaches to maintaining weight within the healthy
range of BMI.
Goals of weight management:
a. Prevent further weight gain
b. Reduce body weight
c. Maintain a lower body weight over long term

10. Target weight goals
o Short term:5-10% weight loss
o Intermediate : maintenance
o Long term : additional weight loss if desired and long term weight maintenance
For initial 6 months: weight loss
after 6 months : maintenance

11. STRATEGIES OF WEIGHT LOSS
SURGERY
PHARMACOTHERAPY
LIFESTYLE MODIFICATION
1.DIET
2.PHYSICAL ACTIVITY

12. SURGICAL MANAGEMENT
1. BARIATRIC SURGERY
2. LIPOSUCTION
3. ULTRASOUND LIPOLYSIS
4. small bowel resection
5. INTESTINAL BYPASS
6. .GASTRIC RESECTION
7. GASTRIC BYPASS
8. GASTROPLASTY
9. JAW WIRING

13. PHARMACOTHERAPY
oOLISTAT : Decrease absorption of fat
oANOREXIC DRUGS : reducing their appetite and calorie intake
oSibutramine :reducing their appetite and increased energy
expenditure
oDIURETICS : temporary weight loss by reducing fluid retention
oSEROTONINERGIC DRUGS : treat conditions such as depression, anxiety,
migraine, and nausea, and weight changes are often an indirect effect

14. DIET
• DIETARY PRESCRIPTION FOR MANAGEMENT WILL VARY ACCORDING TO FINANCIAL,
PERSONAL ,CULTURAL ,RELIGIOUS AND SOCIAL BENEFITS.
1.Create a caloric deficit by consuming fewer calories than you burn.
2.Eat a balanced diet with nutrient-rich foods like fruits, vegetables, lean proteins,
and whole grains.
3.Control portion sizes and avoid overeating.
4.Stay hydrated with water.
5.Limit processed foods and added sugars.
6.Practice mindful eating and listen to your body's hunger and fullness cues.
7.Eat regular meals and snacks to maintain energy levels.
8.Aim for consistency and moderation rather than short-term, restrictive diets.

15. CONTROL OF BODY WEIGHT
• Considering energy expenditure, the total amount
of energy expended each day can be expressed as
the sum of its three components
1. Resting metabolic rate (RMR)
2. The thermic effect of a meal (TEM)
3. The thermic effect of activity (TEA)

16. RESTING METABOLIC RATE(RMR)
• Body’s metabolic rate early in the morning following an overnight fast and 8 h of
sleep.
• The term basal metabolic rate (BMR) also is used but generally implies that the
person fasted for 12 to 18 h and slept over in the clinical facility where the BMR
measurement would be made
This value represents the minimal amount of energy expenditure needed to support
basic physiological processes.
•
It accounts for about 60% to 75% of the total energy we expend each day.

17. THERMIC EFFECT OF A MEAL
(TEM)
• The thermic effect of a meal (TEM) represents the increase in the metabolic rate that
is associated with the digestion, absorption, transport, metabolism, and storage of
ingested food.
• approximately 10% of our total energy expenditure each day.
• This value also includes some energy waste, because the body can increase its
metabolic rate above that necessary for food processing and storage.

18. THERMIC EFFECT OF ACTIVITY
(TEA)
• It is simply the energy expended above the RMR to accomplish a given task or
activity, whether it is combing one’s hair or running a 10 km race.
• accounts for the remaining 15% to 30% of our energy expenditure.

19. PHYSICAL ACTIVITY / PT
MANAGEMENT
BENEFITS OF REGULAR ACTIVITY:
 Decrease loss of fat mass associated with weight loss
 Improves maintenance of weight loss
 Improves cardiovascular and metabolic health independent of weight loss
 Protecting against falling and bone fractures in older adults
 Helping to protect against certain types of cancer
 Keeps bones, joints and muscles healthy
 Decreases anxiety and depression and boosts your mood
 Helps you handle stress
 Helps to control your weight
 Helps controlling joint pain and swelling due to arthritis
 Helps you feel more energetic, sleep better and improves self esteem

20. EXERCISE PROGRAM
FITT PRINCIPLE
F: FREQUENCY
I: INTENSITY
T: TYPE OF EXERCISE
T: TIME OF EXERCISE

21. SUGGESTIONS FOR SAFE WEIGHT
LOSS
o Don't crash diet as this leads to weight gain again within 5 years.
o Aim for small slow losses, of about one kilogram per week.
o Cut down on dietary fats
o Cut back on refined carbohydrates
o Consume less alcohol
o Increase intake of fresh fruits, vegetables and whole grain foods.
o Eat less snacks
o Have a regular pattern of earing and stick to it
o Exercise for approximately 30 minutes at least a few times every week.
o Don’t eliminate any one food group, choose from a wide range of foods everyday instead
and prefer whole grain food
o Have 5-6 small meals in a day rather than 3 large meals

22. REFERENCE