Basal metabolism is the cumulative amount of energy that is spent by all animals at rest. For humans, rest hereby implies existing in a neutral self-controlled environment in a post absorptive state. On the other hand, physical activity is the movement of the body that is produced by the skeletal muscle and it requires energy expenditure for it to occur. Contrariwise, thermic effect of food, also referred to as TEF is the amount of energy that animals require above the basal metabolism following the demands by food processing and food storage. Basal metabolism is highly increased for Ken. In addition, the lifestyle adopted by Ken would require increased physical activity and thematic effect of food since he prefers sports to resting which mean more energy expenditure. Muscle mass, hormones and age will greatly determine an individual’s basal metabolism, for instance, as one ages, the basal metabolism becomes increasingly slower (Frankenfield and Lori, 2005), Journal of the American Diabetic Association.
Skin fold caliper measures the body fat percentage of an individual by measuring the thickness of the pinched fat in the fat caliper. It is accurate, repeatable and highly dependable. Bioelectric impendence analysis is designed such that it can estimate fat free body mass and body fat percentage. It is very cheap and easy to administer. Lastly, anthropometric measurement can be administered by estimating body fat percentages from the measured body circumferences. It is also inexpensive and easy to administer.
Exercise has been studied and found to be one of the most effective ways of controlling weight. Researches have also revealed that exercise is very essential in the fight against health conditions and diseases like obesity, diabetes, high blood pressure and heart diseases. It has also been found that exercise is vital for improving body energy as well as boasting an individual’s mood.
Plain water is the best because it doesn’t lead to inappropriate electrolyte, carbohydrate, fat and protein balance like the energy drinks. Centralized abdominal fat is undoubtedly the most dangerous location for an individual to have fat. This fat is very dangerous since it produces inflammatory molecules which with time enter the blood stream thereby increasing the risk of developing heart diseases and diabetes.
Obesity can be caused by internal factors like genetics. This is because, family members share genetic links and as result obesity may tend to run in the families. On the other hand, external causes like fast food have been noted. Fast foods are very rich in fat, calories and carbohydrates that our body do not need, and these accumulates as the excess fat that results to overweight and obesity.
A number of strategies can be handy in maintaining a healthy body weight. For instance, being educated on food and its effects on the human body can help an individual to make healthy food choices. Also knowing when and how to eat is very essential in weight management. In fact it has been studied that those who take breakfast regularly eat less throughout the day. Managing calorie intake, responses to stress and flexibility and moderation in food choices are also very key in maintaining a healthy body weight (Lisa, 2004).
DASH components include low total and saturated fat at 27 and 6% respectively of the total calorie, as well as protein and carbohydrate at 18 and 55 % of the total calories. It is also composed of 4700 mg potassium, 1250 calcium, 150 mg cholesterol, 2300 mg sodium, 500 mg magnesium as well as 30 g fiber.
Atherosclerosis develops when fats like cholesterol and other substances build up on the artery wall. With time, the deposits form plaques which may burst causing blood clots.
Good nutrition helps develop a strong immune system. In fact lack of some nutrients like zinc has been found to lead to infertility in men.
Resources
Frankenfield D. R and Lori C. (2005). "Basal metabolism, physical activity and thermal effect of food". Journal of the American Dietetic Association 105 (5): 775–89.
Lisa G. D. (2004). Hospitality Industry Handbook on Nutrition and Menu Planning. Juta and Company Ltd. p. 112
