Kelebihan berat badan terjadi bila makanan yang dikonsumsi mengandung energi melebih kebutuhan tubuh. Kelebihan energi tersebut akan disimpan tubuh sebagai cadangan dalam bentuk lemak sehingga mengakibatkan seseorang menjadi lebih gemuk. Sama halnya dengan badan kurus. Orang yang berbadan gemuk atau kelebihan berat badan pun memiliki efek negative. Bahkan resiko orang yang kelebihan berat badan jauh lebih banyak disbanding yang bertubuh kurus.
Berikut adalah beberapa kerugian bagi yang memiliki berat badan berlebih:
• Penampilan kurang menarik
• Gerakan tidak gesit dan lambat
• Merupakan faktor resiko penyakit:
• Jantung dan pembuluh darah
• Kencing manis (diabetes mellitus)
• Tekanan darah tinggi
• Gangguan sendi dan tulang
• Gangguan ginjal
• Gangguan kandungan empedu
• Kanker
• Pada wanita dapat mengakibatkan gangguan haid (haid tidak teratur, perdarahan yang tidak teratur), factor penyulit pada persalinan.
Bagi Anda yang telah memiliki berat badan berlebih, anda tetap dapat menurunkan berat badan hingga mencapai ideal. Berikut adalah cara menurunkan berat badan yang dianjurkan:
1. Diet
• Makan teratur (2 atau 3 kali sehari) dengan gizi seimbang.
• Kurangi jumlah makanan terutama sumber energi
• Kurangi makanan yang berminyak, berlemak atau bersantan karena memberikan energi yang tinggi.
• Kurangi konsumsi gula dan makanan yang manis, karena makanan tersebut juga menghasilkan energi yang tinggi.
• Makan banyak sayuran dan buah-buahan karena makan tersebut banyak mengandung serat.
• Hindari minuman beralkohol karena merupakan sumber kalori dan berpotensi menimbulkan gangguan kesehatan.
2. Olah raga dan kegiatan fisik
• Olahraga secara teratur selama ½ - 1 jam minimal 3 kali seminggu.
• Pilihlah olah raga yang sesuai dengan usia dan kondisi kesehatan.
• Tingkatkan kegiatan fisik sesuai yang dilakukan sehari-hari.
Berikut adalah cara menurunkan berat badan yang tidak dianjurkan:
• Mengurangi jumlah konsumsi makanan sehari –hari secara drastis sehingga mengakibatkan pusing, lemas, keringat dingin atau gejala lainnya yang membahayakan kesehatan.
• Menurunkan berat badan secara cepat, lebih dari 2 kg perbulan.
• Mengandalkan makanan formula saja untuk menurunkan berat badan.
• Menggunakan obat-obatan atau bahan penurun berat badan tanpa pengawasan tenaga medis. Beberapa obat dan bahan tersebut hanya menurunkan berat badan sementara dengan mengeluarkan cairan tubuh.
Friday, January 22, 2010
Apakah Anda Kelebihan Berat Badan ?
4 Vitamin Kecantikan Kulit
Setiap wanita pasti mendambakan kulit yang indah, halus, dan lembut. Namun terkadang karena ingin cepat memiliki kulit indah, banyak wanita melakukan hal instan. Mereka akhirnya mengunakan produk kosmetik yang banyak mengandung zat kimia yang terkadang sangat berbahaya bagi kulit. Namun sebenarnya ada cara mudah, murah, aman dan sehat untuk memperoleh kulit sehat tersebut. Cukup dengan mengkonsumsi vitamin A, B Kompleks, C dan Vitamin E yang banyak disediakan oleh alam dalam bentuk buah-buahan dan sayuran. Empat vitamin ini sangat berguna sebagai antioksidan dan menyehatkan kulit. Gunakan secara teratur untuk mendapatkan hasil terbaik.
VITAMIN A Sumber antioksidan yang sangat kuat untuk mengusir radikal bebas dan racun. Juga efektif mengurangi kerut dan garis halus. Bagus untuk mencegah jerawat dan mengurangi produksi sebum. Dosis yang dianjurkan untuk mengatasi jerawat adalah 10.000 IU.
VITAMIN B KOMPLEKS Memperbaiki sirkulasi dan metabolisme kulit. Penting juga untuk fungsi kekebalan tubuh dan produksi antibodi. Bagus untuk memerangi jerawat.
VITAMIN C Antioksidan yang penting dalam penyembuhan luka karena membantu stabilisasi kolagen. Vitamin yang penting untuk membuat Anda terlihat cerah. Jika dioleskan secara topikal, vitamin C bagus untuk mengurangi garis halus dan keriput. Vitamin C adalah antioksidan yang sangat kuat yang juga memperkuat antioksidan lain seperti vitamin E. Karena larut dalam air, ia mudah menetralisir Radikal Bebas dalam cairan tubuh. Banyak penelitian ynag telah menunjukkan bahwa Vitamin C adalah pertahanan pertama dalam pertahanan antioksidan, terutama untuk sel otak dan tulang belakang
VITAMIN E Sumber antioksidan yang punya efek antiperadangan pada kulit. Vitamin E adalah antioksidan yang sangat kuat yang menjaga dari terjadinya oksidasi lemak, yang mengarah ke atheroschelrosis. Karena larut dalam lemak, dan kebanyakan sel terbentuk dari lemak, Vitamin E sangat ampuh dalam melindungi sel. Vitamin E juga meningkatkan penggunaan oksigen, memperkuat respon imun, membantu mencegah katarak dan menurunkan resiko penyakit arteri koroner.
Vitamin E yang alami (d-alpha tocopherol) jauh lebih ampuh dari yang sintetis (dl-alpha tocopherol). Penelitian terbaru menunjukkan bahwa zinc dibutukan untuk menjaga konsentrasi Vitamin E dalam darah. Selenium meningkatkan aktifitas Vitamin E dan bekerja bersama di dalam tubuh. Jika dioleskan ke kulit bagus untuk memperbaiki kelembaban, kelembutan, dan melindungi kulit dari sinar yang merugikan.
Thursday, January 14, 2010
EPIDEMIOLOGY OF HEART FAILURE
Studies of the epidemiology of heart failure have been complicated by the lack of universal agreement on a definition of heart failure, which is primarily a clinical diagnosis. National and international comparisons have therefore been difficult, and mortality data, postmortem studies, and hospital admission rates are not easily translated into incidence and prevalence.
Several different systems have been used in large population studies, with the use of scores for clinical features determined from history and examination, and in most cases chest radiography, to define heart failure.
The Task Force on Heart Failure of the European Society of Cardiology has recently published guidelines on the diagnosis of heart failure, which require the presence of symptoms and objective evidence of cardiac dysfunction. Reversibility of symptoms on appropriate treatment is also desirable.
Echocardiography is recommended as the most practicable way of assessing cardiac function, and this investigation has been used in more recent studies. In the Framingham heart study a cohort of 5209 subjects has been assessed biennially since 1948, with a further cohort (their offspring) added in 1971. This uniquely large dataset has been used to determine the incidence and prevalence of heart failure, defined with consistent clinical and radiographic criteria.
Several recent British studies of the epidemiology of heart failure and left ventricular dysfunction have been conducted, including a study of the incidence of heart failure in one west London district (Hillingdon heart failure study) and large prevalence studies in Glasgow (north Glasgow MONICA study) and the West Midlands ECHOES (echocardiographic heart of England screening) study. It is important to note that epidemiological studies of heart failure have used different levels of ejection fraction to define systolic dysfunction.
The Glasgow study, for example, used an ejection fraction of 30% as their criteria, whereas most other epidemiological surveys have used levels of 40-45%. Indeed, prevalence of heart failure seems similar in many different surveys, despite variation in the levels of ejection fraction, and this observation is not entirely explained.
Energy Intake
Analysis of the dietary factors associated with obesity is confounded by the difficulties in assessing food intake and eating behaviour. Dietary surveys are increasingly beset by the problem of underreporting, probably related to the increased awareness of nutrition issues and concern over body weight, which leads individuals to consciously or sub-consciously mis-report their food intake.
In 1986 Prentice et al. demonstrated that obese women under-reported energy intake relative to energy needs by a mean of 3.5MJ/day, while among lean women the two measures agreed to within 0.14 MJ/day (Prentice et al., 1986). This observation has been repeatedly reconfirmed, although it is now recognized that there is a spectrum of mis-reporting of food intake across the population, the nature of which is not easily predicted on the basis of individual phenotype or demographic statistics. Others may alter their dietary habits during periods of food recording, usually leading to a record of undereating (Goris et al., 2000)
Analysis of the dietary determinants of obesity is also confounded by the problems of post-hoc changes in consumption in response to increasing body weight. This makes it difficult to draw quantitative conclusions from crosssectional or even prospective studies of food intake and body weight. Nonetheless increasingly refined recording tools and statistical analysis are seeking to understand more about the broader context of eating behaviour with targeted questions about the location and social context of eating episodes and using factor analysis to identify types of dietary patterns, which may inform future strategies to prevent and treat obesity (Whichelow and Prevost, 1996).
Instead much of our understanding of the relationship between dietary factors and the risk of obesity comes from experimental studies in the laboratory or highly controlled intervention studies in the community. These may not truly mimic eating behaviour in a naturalistic setting, but they provide useful insights into the response to imposed dietary manipulations under standardized conditions.
(Written By: Susan A. Jebb and Jeremy Krebs in The Book Of Obesity And Diabets)
ENERGY DENSITY
Energy density is a critical component in the regulation of human appetite and plays an important role in determining total energy intake. In one of the most robust experimental studies Stubbs et al showed that lean, young healthy men, allowed to eat ad libitum, consumed significantly more energy as the fat content of the food was increased (Stubbs et al., 1995a, b). Careful measurements of fat balance over one week in a whole body indirect calorimeter showed that body fat decreased by 0.86 ± 0.61 kg on the 20 per cent fat diet, while increasing by 0.39 ± 0.59 kg and 2.24 ± 0.94 kg on the 40 and 60 per cent fat diets respectively. These studies provided no evidence of any physiological compensation or cognitive ‘learning’ associated with sustained consumption of foods of differing fat content even after a week or more of sustained over-consumption.
Importantly, when the energy density of the food was equalized, through careful experimental manipulation of the recipes, the high fat hyperphagia was abolished (Stubbs et al., 1996) (Figure 3.1). This strongly suggests that excess energy was consumed by a process of ‘passive over-consumption’, in which changes in food quality, not quantity, were the driving force beyond the disruption in the previously accurate regulation of body weight. This phenomenon implies that the bulk of food consumed is an important determinant of energy intake.
In the ‘real world’ energy-dense diets are frequently high in fat, since fat (37 kJ/g) contains more than twice as much energy gram-for-gram as protein (17 kJ/g) or carbohydrate (16 kJ/g). Many low-fat foods, especially dairy products, contain substantially less energy than their full-fat equivalent, allowing consumers to maintain the bulk of food in the diet, while constraining energy intake. However, recent advances in food technology have resulted in some food ranges that are low in fat but where the energy content is similar to traditional equivalents. These foods, such as biscuits, cakes and desserts often contain large quantities of added sugars and might be expected to lead to similar passive over-consumption as high-fat foods of similar energy density.
Foods served in most ‘fast-food’ chains such as burger and chicken outlets are characterized by a particularly high energy density. These foods are frequently high in fat and have a low water content. A recent analysis has shown that the energy density of foods offered in a selection of these outlets has an energy density of over 1000 kJ/100 g relative to the typical energy density of the diet of a woman in the UK of 670 kJ/100 g (Prentice and Jebb, 2003). This implies that for regular consumers the total quantity of food which can be consumed without exceeding energy needs must be constrained to accommodate this increase in the energy density of the diet in regular consumers. The high energy density of these foods provides a plausible biological explanation for the epidemiological associations between ‘fast-food’ consumption and obesity. However this is likely to be compounded by large portion size and specific marketing strategies to encourage further consumption of these products.
(Written By: Susan A. Jebb and Jeremy Krebs in The Book Of Obesity And Diabets)
