Introduction  
  What is food?  
  What happens to the food we eat?  
Our nutrient needs  
  Energy balance  
  Nutritional status
  Laws & labels  
  Additives & colours  
  Toxicity in food  
  Processing food  
  Stability of food nutrients  
  Storage life of foods  
  Food- associated health problems  

- FIGURE 17 -
ARE YOU TOO FAT?

TRICEPS SKINFOLD
(millimetres)*
PERCENT DESIRABLE BODY WEIGHT PERCENT BODY MASS AS FAT ASSESSMENT
Men
aged

17-76
years
6 90 15 Satisfactory
9 100 18.5
11 110 21
14 120 24.5 Overweight
17 130 29.5 Significant health risk
Women
aged
17-68
years
12 90 24 Satisfactory
14 100 26.5
17 110 29.5
21 120 33 Overweight
25 130 35.5 Significant health risk

 

*Measured with calipers at the rear of the mid-upper arm (see skinfold thickness, Figure 16).

 

 

 

Food Facts
- Assessing your own nutritional status
- Water balance
- Special nutritional situations
- Medications
- Sugars and health
- Diet and lifestyle
Figures:
16: Several ways to assess your nutritional status
: 17. Are you too fat?
18: Water input and output
19: Nutritional needs of particular health conditions
20: Some medications that may increase nutritional needs
21: Dietary intake and culture or lifestyle
top