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Nutrition in Obesity & Diabetes
Rebecca Kuriyan Raj, Anura V Kurpad
CHPATER 1:
Energy Requirements
Introduction
Components of Energy Expenditure
Basal Metabolic Rate
Thermic Effect of Food
Physical Activity Thermogenesis
Measurement of Energy Expenditure
Direct Calorimetry
Indirect Calorimetry
Heart Rate Monitoring
Doubly Labelled Water
Physiological Correlates
Activity Recall and Time and Motion Studies
Measuring Activity Related Energy Expenditure
Estimating Energy Requirements for Indian Adults
Physical Activity Level
Example of calculating Physical Activity Level of an individual spending (Box 1)
CHAPTER 2:
Nutritional Assessment and Body Composition
Nutritional Assessment of the Overweight/Obese Individual
Review of Patient's Background Data
Accurate Data Collection and Recording
Anthropometric Data
Biochemical or Laboratory Data Assessment
Clinical Data
Dietary Data
Assessment of Physical Activity
Assessment of Patient's Motivation
Body Composition
Laboratory Method
Hydrodensitometry (Underwater Weighing)
Air Displacement Plethysmography
Isotope Dilution Method (Hydrometry)
Dual Energy X-ray Absorptiometry
Field Method
Bioelectrical Impedance Analysis
Skinfold Measurements
Conclusion
CHAPTER 3:
Role of Nutrition and Lifestyle in Obesity and Diabetes
Introduction
Factors Related to Excessive Weight Gain and Obesity
Dietary Factors
Nutrients
Eating Behaviors
Home and School Environments
Physical Activity and Physical Fitness
Factors Related to Diabetes
Weight Gain, Obesity, Abdominal Obesity
Dietary Factors
Dietary Fiber (Non-starch Polysaccharide)
Glycemic Index
Fat Intake
Micronutrients
Alcohol Intake
Physical Activity and Fitness
Factors Playing A Role Throughout the Life Cycle in Obesity and Type 2 Diabetes
Maternal Factors and Early Fetal Life
Growth and Feeding During Infancy
Childhood and Adolescence
Adulthood
Elderly
Conclusion
CHAPTER 4:
Goals of Nutritional Management in Obesity and Diabetes
Introduction
Goals for Nutritional Management of Obesity
Goals for Diabetes Mellitus
Conclusion
CHAPTER 5:
Nutritional Management in the Obese
Introduction
Dietary Intervention
Setting Reasonable Goals
Individualized Diet and Treatment Plan
General Principles of Weight Reduction Diet
Calculating Daily Energy Requirements
Dietary Strategies
Low-calorie Diets
Very Low-calorie Diets
Low Fat Diet
Low-carbohydrate Diets, High Protein Diets
Low-glycemic Index Diets
Maintenance of Weight Loss
Foods to be included in the diet of an overweight/obese patient
Dietary Fiber
Dietary Calcium
Water
Other Dietary Instructions/Modifications
Portion Size
Eating Right While Eating Out
Breakfast and Eating Patterns
Restrict and Choose List
Dietary Supplements
Introduction
Counseling for Physical Activity
Introduction
The Goal of Behavioral Management
Terminology
Principles of Behavioral Management
Steps in Behavioral Management
Assessing Readiness to Change Behavior
Setting Realistic Goals
Self-monitoring
Areas of self-monitoring
Stimulus Control
Other Helpful Strategies
Special Issues in Managing Children and Adolescents
Special Care Regarding Eating Behaviors in Children
Special Precautions
Watch for Unmasking of Other Problems
Modalities of Delivery of Behavioral Treatment
Effectiveness of Behavioral Regimes
Conclusion
Introduction
Treatment for Childhood Obesity
Conclusion
Courtesy
The authors acknowledge
CHAPTER 6:
Nutrition in Type 1 Diabetic Children
Introduction
Education of the Individual and Family
Nutritional Management of Children and Adolescents
Energy Balance and Weight Maintenance
Carbohydrate Intake
Fiber Intake
Glycemic Index and Glycemic Load
Non-nutritive Sweeteners (Artificial Sweeteners)
Protein Intake
Fat Intake
Vitamin and Micronutrients
Salt
Formulating a Meal Plan (Table 4)
Adherence to Diet and Predictors of Adherence
Exercise and Lifestyle Modification
Behavioral Modification
Conclusion
CHAPTER 7:
Type 2 Diabetes Mellitus
Introduction
Nutritional Recommendations for Patients with Type 2 Diabetes
Weight Management
Tips for Diabetic Individuals to Achieve and Sustain Weight Loss
Diet
Carbohydrates
Glycemic Index and Glycemic Load
Dietary Fiber
Sucrose
Protein
Dietary Fat
Micronutrients and Vitamins
Alcohol Intake
Physical Activity
Education of Self-management
Conclusion
CHAPTER 8:
Gestational Diabetes Mellitus
Introduction
Risk Factors for Developing Gestational Diabetes Mellitus
Principles of Nutritional Management of Gestational Diabetes Mellitus
Nutritional Goals for Gestational Diabetes Mellitus
Assessment of the Gestational Diabetes Mellitus Patient
Weight Gain
Calorie Counting
Carbohydrate Intake
Planning A Meal
Tips for Healthy Eating
Reducing Fat Intake
Exercise and Lifestyle Modification
Long-term Therapeutic Considerations
Conclusion
CHAPTER 9:
Nutrition in Complications of Diabetes
Introduction
Acute Complications
Hyperglycemia and Diabetic Ketoacidosis
Hypoglycemia
Chronic or Long-term Complications
Diabetic Nephropathy
Nutritional Management
Anemia
Diabetic Neuropathy
Cardiovascular Disease
Nutritional Management
Hypertension
Physical Activity
Conclusion
CHAPTER 10:
Complementary and Alternative Medicine Therapy for Obesity and Diabetes
Introduction
Biologically-based Practices
Dietary Supplements and Type 2 Diabetes Mellitus
Herbs and Type 2 Diabetes Mellitus
Mind-body Medicine
Manipulation and Body-based Practices
Energy Medicine
Whole Medical Systems
Reasons for using Complementary Alternative Medicine
Conclusion
APPENDIX 1:
Nutritive Value of Common Indian Cooked Foods
A. Nutritive Value (Macronutrients and Fats for 100 g of the Food Items)
B. Nutritive Value (Vitamins for 100 g of Food Items)
C. Nutritive Value (Minerals for 100 g of Food Items)
APPENDIX 2:
Carbohydrate Counting
A. List of Food Items that Provide 15 g of Carbohydrate
B. Low Carbohydrate Foods: These Foods Can Be Consumed in Moderate Amounts
APPENDIX 3:
Seven Day Menu with Recipes and Nutritive Value
A. Recipes and Nutritive Values
Ingredients
Method
Ingredients
Method
Ingredients
Method
Ingredients
Method
Ingredients
Method
Ingredients
Method
Ingredients
To Make Vegetable Stock
Method
Ingredients
To Make Salad Croutons
Method
Ingredients
Method
Ingredients
Dressing
Method
Ingredients
Method
Ingredients
Method
Ingredients
Method
Ingredients
Method
B. Seven Day Sample Menu
APPENDIX 4:
Sample Exchange List
A. Images of Standard Measurements
B. Sample Exchange List for Continental Menu
C. Sample Exchange List for Pan Asian Menu
D. Sample Exchange List for Indian Menu
E. Example of Sample Exchange with Images
APPENDIX 5:
Energy Cost of Common Activities
APPENDIX 6:
Case Studies
Case 1: Childhood Obesity
Case 2: Adult Obesity
Case 3: Gestational Diabetes
Case 4: Type 1 Diabetes
Case 5: Type 2 Diabetes
INDEX
TOC
Index
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