Nutrition Through the Life Cycle (...

6th Edition
Judith E. Brown
ISBN: 9781305628007



Nutrition Through the Life Cycle (...

6th Edition
Judith E. Brown
ISBN: 9781305628007
Textbook Problem

Maintaining a Healthy Weight

Adam is 5′11″ tall and weighs 190 pounds. He is a single father with two teenage sons. The commute to and from his software development job takes about 90 minutes. He likes his coworkers and the work environment and is happy that his workplace provides a cafeteria so he doesn’t have to bring a lunch. He believes it is important for the family to have a “hot meal” every night, but he mostly relies on frozen entrees or take-out to accomplish this. Frequently, the evening meal is from the drive-through window of a fast food restaurant on the way to his sons’ sport events. Adam is an avid football and basketball fan and spends many hours watching televised games. In his spare time, he is restoring an old car with his sons.


What would you consider a healthy BMI and “healthy weight” for Adam?

Table 17.3 Classification of overweight and obesity by BMI and waist circumference values associated with high risk


SOURCE: Adapted from Clinical Assessment and Management of Adult Obesity17

Summary Introduction

To determine: A healthy body mass index (BMI) and “healthy weight” for Person A.

Introduction: A medical condition of unhealthy accumulation of fat in the body is referred to as obesity. Obesity can result in the development of chronic diseases, such as metabolic syndrome, chronic heart disease, diabetes, and many others. However, it is preventable with adequate lifestyle changes and eating a healthy diet.


Person A is a single father with two teenage sons. He has a software development job, for which he travels 90 minutes daily. He likes his workplace and colleagues. He is 511 tall with a weight of 190 pounds. He is a football and basketball enthusiast, and watches games on the television. His sons actively participate in sports events. He repairs an old car with his sons in his spare time. He does not carry lunch to his office as it has a cafeteria. Though he believes that a “hot meal” is required to meet the nutritional demands, he relies on frozen entrees or take-out and the evening meal is mostly from a fast food restaurant

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