Weight Loss List of Terms - Glossary - Obesity List of Terms -
B Adipose tissue (pronounced add-ih-POSE) Fat tissue in the body. Bariatric surgery (bear-ee-AT-ric) Also known as gastrointestinal surgery or GIU surgery. Surgery on the stomach and/or intestines to help patients with extreme obesity lose weight. Bariatric surgery is a weight-loss method used for people who have a body mass index (BMI) above 40. Surgery may also be an option for people with a BMI between 35 and 40 who have health problems like heart disease or type 2 diabetes. It includes Lap Band surgery, adjustable gastric banding and gastric bypass surgery. Bioelectrical impedance analysis (BIA) (im-PEE-dance) A way to estimate the amount of body weight that is fat and nonfat. Nonfat weight comes from bone, muscle, body water, organs, and other body tissues. BIA works by measuring how difficult it is for a harmless electrical current to move through the body. The more fat a person has, the harder it is for electricity to flow through the body. The less fat a person has, the easier it is for electricity to flow through the body. By measuring the flow of electricity, one can estimate body fat percent. Body mass index (BMI) A measure of body weight relative to height. BMI is a tool that is often used to determine if a person is at a healthy weight, overweight, or obese, and whether a person’s health is at risk due to his or her weight. To figure out BMI, use the following formula: A body mass index (BMI) of 18.5 to 24.9 is considered healthy. A person with a BMI of 25 to 29.9 is considered overweight, and a person with a BMI of 30 or more is considered obese.
C Calorie (CAL-or-ee) - A unit of energy in food. Foods have carbohydrates, proteins, and/or fats. Some beverages have alcohol. Carbohydrates and proteins have 4 calories per gram. Fat has 9 calories per gram. Alcohol has 7 calories per gram. Carbohydrate (kar-bow-HY-drate) - A major source of energy in the diet. There are two kinds of carbohydrates -- simple carbohydrates and complex carbohydrates: simple carbohydrates are sugars and complex carbohydrates include both starches and fiber. Carbohydrates have 4 calories per gram. They are found naturally in foods such as breads, pasta, cereals, fruits, vegetables, and milk and dairy products. Foods such as sugary cereals, soft drinks, fruit drinks, fruit punch, lemonade, cakes, cookies, pies, ice cream, and candy are very high in sugars. Cholesterol (ko-LES-te-rol) A fat-like substance that is made by the body and is found naturally in animal foods such as meat, fish, poultry, eggs, and dairy products. Foods high in cholesterol include organ meats, egg yolks, and dairy fats. Cholesterol is needed to carry out functions such as hormone and vitamin production. Cholesterol is carried through the blood in small units called lipoproteins [see definition]. There are two types of units that carry cholesterol: low-density lipoproteins and high-density lipoproteins. When cholesterol levels are too high, some of the cholesterol is deposited on the walls of the blood vessels. Over time, the deposits can build up and cause the blood vessels to narrow and blood flow to decrease. The cholesterol in food, like saturated fat, tends to raise blood cholesterol, which increases the risk for heart disease. Total blood cholesterol levels above 240 mg/dl are considered high. Levels between 200 and 239 mg/dl are considered borderline high. Levels under 200 mg/dl are considered desirable.
D Diabetes mellitus (dye-ah-BEE-teez) (MELL-ih-tus) - A disease that occurs when the body is not able to use blood glucose (sugar). Blood sugar levels are controlled by insulin, a hormone in the body that helps move glucose (sugar) from the blood to muscles and other tissues. Diabetes occurs when the pancreas does not make enough insulin or the body does not respond to the insulin that is made. There are two main types of diabetes mellitus: type 1 diabetes and type 2 diabetes. Diet - What a person eats and drinks. Any type of eating plan.
E Energy expenditure - The amount of energy, measured in calories, that a person uses. Calories are used by people to breathe, circulate blood, digest food, maintain posture, and be physically active.
F Fat - A major source of energy in the diet. All food fats have 9 calories per gram. Fat helps the body absorb fat-soluble vitamins, such as vitamins A, D, E, and K, and carotenoids. Some kinds of fats, especially saturated fats and trans fats, may raise blood cholesterol and increase the risk for heart disease. Other fats, such as unsaturated fats, do not raise blood cholesterol. Fats that are in foods are combinations of monounsaturated, polyunsaturated, and saturated fatty acids.
G Gastrointestinal surgery (to treat obesity) See bariatric surgery. Gestational diabetes (jest-AY-shun-ul) (dye-ah-BEE-teez) - A type of diabetes mellitus that can occur when a woman is pregnant. In the second half of her pregnancy, a woman may have glucose (sugar) in her blood at a higher than normal level. In about 95 percent of cases, blood sugar returns to normal after the pregnancy is over. However, women who develop gestational diabetes are at risk for developing type 2 diabetes later in life. Glucose (GLU-kos) - A building block for most carbohydrates. Digestion causes some carbohydrates to break down into glucose. After digestion, glucose is carried in the blood and goes to body cells where it is used for energy or stored.
H HDL - See high-density lipoprotein. Healthy weight - Compared to overweight or obese, a body weight that is less likely to be linked with any weight-related health problems, such as type 2 diabetes, heart disease, high blood pressure, and high blood cholesterol. A body mass index (BMI) of 18.5 to 24.9 is considered a healthy weight, though not all individuals with a BMI in this range may be at a healthy level of body fat; they may have more body fat tissue and less muscle. A person with a BMI of 25 to 29.9 is considered overweight, and a person with a BMI of 30 or more is considered obese. High blood pressure - Another word for “hypertension.” Blood pressure rises and falls throughout the day. An optimal blood pressure is less than 120/80 mmHg. When blood pressure stays high—greater than or equal to 140/90 mmHg—you have high blood pressure. With high blood pressure, the heart works harder, your arteries take a beating, and your chances of a stroke, heart attack, and kidney problems are greater. Prehypertension is blood pressure between 120 and 139 for the top number, or between 80 and 89 for the bottom number. If your blood pressure is in the prehypertension range, it is more likely that you will develop high blood pressure unless you take action to prevent it. High-density lipoprotein (HDL) (lip-o-PRO-teen) - A unit made up of proteins and fats that carry cholesterol to the liver. The liver removes cholesterol from the body. HDL is commonly called “good” cholesterol. High levels of HDL cholesterol lower the risk of heart disease. An HDL level of 60 mg/dl or greater is considered high and is protective against heart disease. An HDL level less than 40 mg/dl is considered low and increases the risk for developing heart disease. Hydrogenation (high-dro-jen-AY-shun) - A chemical way to turn liquid fat (oil) into solid fat. This process creates a new fat called trans fatty acids. Trans fatty acids are found in margarine, shortening, and some commercial baked foods like cookies, crackers, muffins, and cereals. Eating trans fatty acids may raise heart disease risk.
I Insulin (IN-sah-lin) - A hormone made by the pancreas [see definition] that helps move glucose (sugar) from the blood to muscles and other tissues. Insulin controls blood sugar levels.
L LDL See low-density lipoprotein. Lipoprotein (lip-o-PRO-teen) - Compounds made up of fat and protein that carry fats and fat-like substances, such as cholesterol, in the blood. Low-density lipoprotein (LDL) (lip-o-PRO-teen) - A unit made up of proteins and fats that carry cholesterol in the body. High levels of LDL cholesterol cause a buildup of cholesterol in the arteries. Commonly called “bad” cholesterol. High levels of LDL increase the risk of heart disease. An LDL level less than 100 mg/dl is considered optimal, 100 to 129 mg/dl is considered near or above optimal, 130 to 159 mg/dl is considered borderline high, 160 to 189 mg/dl is considered high, and 190 mg/dl or greater is considered very high.
Metabolism (meh-TAB-o-liszm) -All of the processes that occur in the body that turn the food you eat into energy your body can use. Monounsaturated fat (mono-un-SATCH-er-ay-ted) Fats that are in foods are combinations of monounsaturated, polyunsaturated, and saturated fatty acids. Monounsaturated fat is found in canola oil, olives and olive oil, nuts, seeds, and avocados. Eating food that has more monounsaturated fat instead of saturated fat may help lower cholesterol and reduce heart disease risk. However, monounsaturated fat has the same number of calories as other types of fat, and may still contribute to weight gain if eaten in excess.
N Nutrition (new-TRISH-un)- (1) The process of the body using food to sustain life. (2) The study of food and diet.
O Obesity (oh-BEE-si-tee) - Obesity is excess body fat. Because body fat is usually not measured, a ratio of body weight to height [see body mass index, or BMI, chart] is often used instead. It is defined as BMI. An adult who has a BMI of 30 or higher is considered obese. Overweight - It's defined as a body mass index (BMI) of 25 to 29.9. Body weight comes from fat, muscle, bone, and body water. It is important to remember that although BMI correlates with the amount of body fat, BMI does not directly measure body fat. As a result, some people, such as athletes, may have a BMI that identifies them as overweight even though they do not have excess body fat.
P Pancreas (PAN-kree-as) - A gland that makes enzymes that help the body break down and use nutrients in food. It also produces the hormone insulin [see definition] and releases it into the bloodstream to help the body control blood sugar levels. Physical activityAny form of exercise or movement. Physical activity may include planned activities such as walking, running, strength training, basketball, or other sports. Physical activity may also include daily activities such as household chores, yard work, walking the dog, etc. It is recommended that adults get at least 30 minutes of moderate-intensity physical activity for general health benefits. Adults who wish to lose weight may need 60 minutes of physical activity on most days and adults who wish to maintain lost weight may require 60 to 90 minutes of physical activity. Children should get at least 60 minutes of moderate-intensity physical activity most days of the week. Moderate-intensity physical activity is any activity that requires about as much energy as walking 2 miles in 30 minutes. Polyunsaturated fat (poly-un-SATCH-er-ay-ted) - A highly unsaturated fat that is liquid at room temperature. Fats that are in foods are combinations of monounsaturated, polyunsaturated, and saturated fatty acids. Polyunsaturated fats are found in greatest amounts in corn, soybean, and safflower oils, and many types of nuts. They have the same number of calories as other types of fat, and may still contribute to weight gain if eaten in excess. Protein (PRO-teen) - One of the three nutrients that provides calories to the body. Protein is an essential nutrient that helps build many parts of the body, including muscle, bone, skin, and blood. Protein provides 4 calories per gram and is found in foods like meat, fish, poultry, eggs, dairy products, beans, nuts, and tofu.
R Registered Dietitian (R.D.) - A person who has studied diet and nutrition at a college program approved by the American Dietetic Association, completed 900 hours of supervised practical experience accredited by the Commission on the Accreditation for Dietetics Education, and passed an exam to become an R.D.
S Saturated fat (SATCH-er-ay-ted) - A fat that is solid at room temperature. Fats that are in foods are combinations of monounsaturated, polyunsaturated, and saturated fatty acids. Saturated fat is found in high-fat dairy products (like cheese, whole milk, cream, butter, and regular ice cream), ready-to-eat meats, the skin and fat of chicken and turkey, lard, palm oil, and coconut oil. They have the same number of calories as other types of fat, and may contribute to weight gain if eaten in excess. Eating a diet high in saturated fat also raises blood cholesterol and risk of heart disease.
T Trans fatty acids - A fat that is produced when liquid fat (oil) is turned into solid fat through a chemical process called hydrogenation [see definition]. Eating a large amount of trans fatty acids also raises blood cholesterol and risk of heart disease. Type 1 diabetes (dye-ah-BEET-eez) - Previously known as “insulin-dependent diabetes mellitus,” or “juvenile diabetes.” Type 1 diabetes is a life-long condition in which the pancreas stops making insulin. Without insulin, the body is not able to use glucose (blood sugar) for energy. To treat the disease, a person must inject insulin, follow a specific eating plan, exercise daily, and test blood sugar several times a day. Type 1 diabetes usually, but not always, begins before the age of 30. Type 2 diabetes (dye-ah-BEET-eez) - Previously known as “noninsulin-dependent diabetes mellitus” or “adult-onset diabetes.” Type 2 diabetes is the most common form of diabetes mellitus. About 90 to 95 percent of people who have diabetes have type 2 diabetes. People with type 2 diabetes produce insulin, but either do not make enough insulin or their bodies do not efficiently use the insulin they make. Most of the people who have this type of diabetes are overweight. Therefore, people with type 2 diabetes may be able to control their condition by losing weight through diet and exercise. They may also need to inject insulin or take medicine along with continuing to follow a healthy program of diet and exercise. Although type 2 diabetes commonly occurs in adults, an increasing number of children and adolescents who are overweight are also developing type 2 diabetes.
U Unsaturated fat (un-SATCH-er-ay-ted) - A fat that is liquid at room temperature. Vegetable oils are unsaturated fats. Unsaturated fats include polyunsaturated fats, and monounsaturated fats. They include most nuts, olives, avocados, and fatty fish, like salmon [see definitions].
V Very low-calorie diet - Also called “VLCD.” A very low-calorie diet (VLCD) is a doctor-supervised diet that typically uses commercially prepared formulas to promote rapid weight loss in patients who are moderately to extremely obese. People on a VLCD consume about 800 calories per day or less.
W Waist circumference - A measurement of the waist. Fat around the waist increases the risk of obesity-related health problems. Women with a waist measurement of more than 35 inches or men with a waist measurement of more than 40 inches have a higher risk of developing obesity-related health problems, such as diabetes, high blood pressure, and heart disease. Weight control - Achieving and maintaining a healthy weight by eating nutritious foods and being physically active. Weight-cycle - Losing and gaining weight over and over again. Commonly called “yo-yo” dieting. -------------------------------------------------------------------------------- |
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