a. high calorie, high protein, b. high calorie, low protein c. low calorie, high protein d.
high calorie, low fat . State whether the following statements are true or false a.When people are offered variety of foods , their intake is likely to be less than when a single food is available. b. Obesity predisposes to hypoinsulinemia and decreased glucagon levels .
Match the following : i) WHR a) < . ii) underweight b) > . for women iii) ideal BMI c) to . iv) obesity grade d) .
to . II. Write short answers ( marks) . Define obesity.
. What is BMI? . What is Broka’s index?
. Define underweight. . List the physical activity to reduce weight .
List the causes of a person being underweight. . What are the complications of underweight? .
What are the methods of managing stress. . What is android obesity? .
What is gynoid obesity? III. Answer in brief ( marks) . List out the causes of obesity.
. What are the complications of obesity? . How will you assess obesity?
. Mention the advantages of doing exercise. . Bring out the difference between obesity and underweight.
IV. Answer in detail ( marks) . Explain the factors causing obesity. .
Describe the complications of obesity. . Plan a days diet for obesity . What are the causes and effects of underweight ?
. Explain the dietary modifications in the treatment of underweight . Evaluation UNIT - OBESITY AND - - DIET IN GASTRO INTESTINAL AND LIVER DISORDERS . GASTROINTESTINAL DISORDERS The gastrointestinal tract is an active organ which digests and modifies the nutrients for absorption.
Gastro intestinal tract acts in unison with its glands and accessory organs like liver, pancreas and gall bladder to carry out the process. Gastrointestinal diseases refer to diseases involving gastrointestinal tract that is esophagus, stomach, small intestine and large intestine and accessory organs of digestion. Functions of Gastrointestinal Tract The gastro intestinal tract consists of esophagus, stomach, small intestine and large intestine. The functions of gastrointestinal system are: • Ingestion of food,