Archive for March 2nd, 2006

Characteristics of Dieting Americans

Losing weight is a common concern for many Americans. In 1998, about one-third of Americans reported that they were trying to lose weight. Decreased calorie intake and increased physical activity are the cornerstones of weight loss. Overweight and obese individuals are advised to reduce caloric intake by 500 kcal/day to 1000 kcal/day to lose weight. Reduced calorie intake along with increased exercise is the most important dietary components for weight loss.

Though the physical activity level recommended to lose weight or prevent weight gain varies, an analysis of Behavioral Risk Factor Surveillance System (BRFSS) data from 1996 found that only one-fifth of Americans who were trying to lose weight used the recommended minimal combination of reducing calories and participating in > 150 min/week of leisure-time physical activity. Therefore, a recent study in Obesity Research used data from the 2000 BRFSS to examine the prevalence and correlates of trying to lose weight, describe weight control strategies among US adults trying to lose weight, and assess attainment of combined dietary and physical activity recommendations for weight loss and weight gain prevention.

The BRFSS is a telephone survey conducted by state health departments on adults 18 years or older. The subjects were asked whether they were trying to lose weight and if so were they eating fewer calories or less fat and if they were using physical activity or exercise. Based on four recommended physical activity levels from national organizations, leisure-time physical activity was categorized into four levels (>150, >200, >300, and >420 min/week). At the end of the interview, the subjects were asked to report current height and weight and BMI was calculated. Subjects were grouped intro three categories: normal weight (30).

The prevalence of trying to lose weight was 46% in women and 33% in men. Women and men who reported medical advice to lose weight had the highest prevalence of trying to lose weight. Women reported trying to lose weight at a lower BMI than did men; 60% of overweight women were trying to lose weight but men did not reach this level until they were obese. The odds of trying to lose weight increased as years of education increased. Among those trying to lose weight, approximately 19% of women and 22% of men reported using fewer calories and >150 min/week leisure-time physical activity. Attainment of both diet and leisure-time physical activity recommendations was significantly different by BMI among women; however, this was not observed among men.

Findings from this study of 2000 BRFSS data indicate a slight increase from 1996 data in the prevalence of adults trying to lose weight. However, less than one-fifth met minimal recommendations for weight loss of eating fewer calories and participating in >150 min/week of physical activity. This shows the need for continued efforts among all health professionals to educate, motivate and support overweight and obese adults to engage in the recommended weight loss behaviors of reduced calories and increased physical activity.

By Connie L. Bish and Heidi Michels Blanck

COPYRIGHT 2005 Frost & Sullivan
COPYRIGHT 2005 Gale Group

Add comment March 2nd, 2006

Great Mexican Pizza

6 SERVINGS
30 MINUTES

Layer on the Southwestern flavors in
this pizza variation. Other toppings
could include jarred pickled jalapeno
slices or sauteed onions.

MEAL PLAN: Serve with golden acorn or
delicata squash, allowing half a squash
per person. Pierce each whole squash
several times with fork, then microwave
until easily pierced with knife but still firm,
4 to 7 minutes. Cut in half lengthwise and
scoop out seeds before serving.

12- to 14-inch good-quality
pizza crust
1 cup spicy fat-free refried beans,
thinned with a little water
1 cup mild or medium-hot salsa
1 to 1 1/2 cups shredded reduced-fat
cheddar cheese (4 to 6 oz.)
2 ripe but firm medium tomatoes,
thinly sliced
2 1/2-oz. can sliced ripe black olives,
drained

1. Preheat oven to 425 [degrees] F. Place crust on
large baking sheet. Spread refried beans
over crust to within 1 inch of edge. Spoon
salsa over beans and sprinkle with
cheese. Arrange tomato slices in concentric
circles over cheese. Scatter
sliced olives on top.

2. Bake until cheese is bubbly, about 14
minutes. Remove from oven and let stand
2 to 3 minutes before cutting into wedges.

PER SERVING: 319 CAL; 16G PROT; 10G TOTAL FAT (4G
SAT. FAT); 40G CARB; 22MG CHOL; 895MG SOD; 35G
FIBER

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