Since 1999

Weight Imbalance : Obesity

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Syllabus

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•    Measurement of Obesity

•    Calculating Body Mass Index (BMI)

•    Biologic and Medical Causes

•    The Biologic Pathway to Appetite

•    Specific Genetic Factors

•    Medical or Physical Causes of Obesity

•    Effects of Certain Medications

•    Cultural and Emotional Causes

•    Television and Sedentary Habits

•    Fast Foods and Restaurant Eating

•    Stress    

•    Tissue adaptation to weight loss.

•    Risk Factors

           - Risk by Age

           - Risk by Gender

           - Risk by Economic Group

           - Ethnic Groups

•    Dietary Habits That Increase Risk

           - Night-Eating Syndrome

           - Binge Eating and Eating Disorders

           - Restrained Eating

           - Infrequent Eating

•    Specific Groups at Risk

           - Anyone with Sedentary Lifestyles

           - Ex-Smokers

           - Shift-Workers

           - People with Disabilities

•    Obesity in Children: Special Considerations

•    Definition of Obesity in Children

•    Causes and Risk Factors for Obesity in Children

           -  Lifestyle Factors

           -  Family History

           - Ethnic and Socioeconomic Factors

           - Factors Surrounding Birth

•    Biologic Effect of Childhood Obesity on Adult Weight

•    Health Consequences of Childhood Obesity

•    Managing Overweight and Obese Children

•    Complications

           - General Adverse Effects of Obesity

           - General Adverse Effects of Being Overweight (Not Obese)

           - Heart Disease and Stroke

           - Insulin Resistance, Type 2 Diabetes, and Metabolic Syndrome

           - Cancer

           - Reproductive and Hormonal Problems

           - Effects on the Lungs

           - Effect on the Liver

           - Sleep Disorders

           - Emotional and Social Problems

•    Weight Loss and Maintenance

           - Key Components of a Lifestyle Change Program

           - Weight Management

           - Calorie Restriction

           - Fat and Sugar Substitutes

           - Fat Substitutes

           - Artificial Sweeteners.

•    Liquid Meal Replacements

•    Support Groups and Behavioral Approaches

           - Commercial and Non-Profit Support Programs for Weight Loss

           - Cognitive Behavioral Approaches and Psychosocial Aspects

           - Stress-Reduction Techniques

•    Changing Sedentary Habits and Exercise

•    Medications 

           - Over-the-Counter Weight Loss Products and Herbal Remedies

           - Warnings on Some Ingredients in Over-the-Counter Diet Products

•     Orlistat (Xenical)

•     Sibutramine (Meridia)

•    Commercially available Nutricional Supplemnts

•    Bariatric Surgery and Restrictive Banding Procedures

          - Side Effects and Complications

          - Medical nutrition therapy

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Course Objective

 

 

The primary purpose of the course is to introduce the student to latest research in the filed of weight management and applied areas within the field.

•   Develop a broad understanding of the field with respect to weight management

•   Understand the basic nutrition and its impact on weight management.

•   Understand the concept of obesity and its related complications.

•   Understand the nutritional requirements of children and adults.

•   Understand the effect of eating disorders on physical and psychological health.

•   To gain knowledge about various commercial nutritional supplements and medicines for weight management.

•   To plan diets in relation to weight management.

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Eligibility

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M.B.B.S, B.D.S, B.H.M.S, B.A.M.S, B.U.M.S, Dieticians, Physiotherapists, Fitness trainers and Health professionals.

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Attendance Policy

•  95 % Attendance is compulsory. (114 days out of 120 days). Any student who fails to abide by this rule will  be held up for giving final exams.

•  Minimum percentage required to clear internal exams is 40%.

•  The Personal Project must be turned in by the due date for credit. No late Projects/ assignments will be  accepted.

•  It is expected that you attend all the class meetings, read lecture notes, and keep up with the reading  assignments as well as written assignments.

•  Refer to this syllabus throughout the semester.

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Grading System

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    75% and above -   A

    60-74.9%         -   B

    50-59.9%         -   C                         

    Less than 50%   -   F (FAIL)

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Course Requirement

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• Internal exams (3)

• Individual assignments (2)

• Group project (1)

• Class assignments

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Marking System

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    Internal exams                   -    15% of total marks

    Individual assignments      -    10% of total marks

    Group project                    -     5% of total marks

    Class assignments              -     5 % of total marks

    Practical                            -     15% of total marks

    Final exam                         -     50% of total marks

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Course Material

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   Course Material will be provided.

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Faculty

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• Sr. Consulting Dietician (R.D.)

• Professional Lecturers in the field of Clinical Nutrition

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Passing Marks

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• 50%