Obesity is defined by the World Health Organization (WHO) as "excessive fat accumulation in the body to the extent of impairing health". Fat tissue constitutes an average of 15-20% of body weight in adult men and 25-30% in women. Obesity is defined as when this rate exceeds 25% in men and 30% in women.
The prevalence of obesity in Turkey is not lower than developed western countries, especially in women it is 30%. It reaches significantly higher rates above . In the Turkish Diabetes, Obesity and Hypertension Epidemiology Research (TURDEP-2) study, it was observed that the prevalence of obesity in the Turkish adult population, which was 22.3% in 1998, increased by 40% and reached 31.2% in 2010. The prevalence of obesity in women was found to be 44% and in men 27%, and it was reported that the prevalence increased by 34% in women and 107% in men in the last 12 years. In the TURDEP 2 study, the rate of morbidly obese people (BMI.40kg/m2) increased from 1% to 3.1%. When the results of the Turkey Demographic and Health Survey (TDHS), which is repeated every 5 years in our country and includes women between the ages of 15-49, are examined, it is seen that obesity is increasing in the female population.
Causes of Obesity
Today, the most common cause of obesity is easy access to energy-dense foods and a stagnant life. If the energy taken in is more than the energy spent, the excess energy is stored in the form of fat. Conditions that cause obesity:
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Imbalanced Nutrition
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Inadequate Physical Activity
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Endocrine Diseases (Diabetes, Thyroid Etc.)
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Genetic Syndromes with Obesity
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Drugs
Risk Factors in Obesity
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Age
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Gender (Female)
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Educational Level
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Marriage
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Number of Pregnancies and Intervals Between Births
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Eating Habits
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Quitting Smoking and Alcohol Habit
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Socio- Cultural and Socio-Economic Situation
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Genetic Factors
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Age in an Environment Where Friends or Family Members Are Obese amak
Complications Accompanying Obesity
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Type 2 DM
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Cardiovascular Diseases
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Digestive System Diseases
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Neurological Diseases
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Respiratory System Diseases
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Cancer (Especially Hormone-Specific Cancers)
Obesity Prevention
The most important way to stop the rapid increase in the prevalence of obesity is to prevent individuals from becoming obese. For this purpose, accurate and evidence-based scientific practices for society should be initiated from childhood. Essentially, two issues should be taken into consideration. These are:
Education on Obesity (From Childhood)
Adequate and Balanced Nutrition
Physical Activity.
Nutrition Therapy (Diet)
“Adequate and balanced nutrition” means growth, development, healthy and productive life. It is the intake of each of the energy and nutrients required for survival in sufficient quantities and their appropriate use in the body.
The condition of increasing the amount of fat in the body resulting from the intake of more energy than is needed for human life. "overweight" and "obesity".
Energy Balance: Energy Intake = Energy Spent
Being overweight or obese; It increases the risk of many health problems such as hypertension, hyperlipidemia, cardiovascular diseases, stroke, Type 2 diabetes, some types of cancer, muscle-joint diseases and respiratory system diseases.
Adequate and Balanced Nutrition. Recommendations
It is possible to control body weight by balancing daily energy intake and increasing physical activity. For adequate and balanced nutrition, foods in the 5 basic food groups should be consumed in amounts specific to each individual, as determined by the dietitian. Basic food groups:
Milk and Products
Meat, Meat Products, Eggs, Legumes and Oilseeds
Vegetable
Fruit
Bread and Other Grain Products.
Overweight and Obese Individuals Principles of Medical Nutrition Therapy
The person's daily energy intake is determined to ensure a 0.5-1 kg body weight loss per week. Approximately 12-15% of daily energy should be provided from proteins and consumed in a balanced manner from animal and plant sources. To ensure the use of fat-soluble vitamins (vitamins A, D, E, K) in the body, the amount of fat in the diet should not fall below 15-20% of energy. To balance the dietary fat content;
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Grilling, boiling, steaming and baking methods should be chosen instead of frying.
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Low-Fat Milk and Its Products Should Be Preferred.
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Foods with High Fat Content Such as Cream, Cream, Mayonnaise Should Be Avoided,
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Fat-Free Red Meat, Fish, Skinless White Meat Should Be Preferred.
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Foods Such as Sucuk, Sausage, Salami, and Bacon Should Not Be Preferred Due to Their High Fat Content.
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Pastry Products and Fried Foods Cooked at High Temperatures Should Be Avoided as They Have High Trans Fat Content.
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Caffeinated Beverages with High Cream Content Should Not Be Consumed Frequently
50-60% of daily energy should be provided from carbohydrates. Consumption of simple carbohydrates such as sugar should be reduced; Consumption of complex carbohydrates found in foods such as whole grains and legumes should be increased. To balance the carbohydrate and fiber content of the diet;
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A Salad Prepared from Fresh Vegetables Should Be Consumed at Every Meal.
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Edible Fruits with Shells It should be eaten with its peel after washing.
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Fruits themselves should be preferred instead of their juice.
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Consumption of sugar-sweetened beverages should be limited or avoided.
A daily fiber intake of 25-30 g is sufficient. Vegetables and fruits, legumes and whole grain products are recommended natural fiber sources. At least 1.5-2 L of liquid should be consumed daily. It is especially recommended to take it before starting every meal. The daily nutrition program should be planned as 3 main meals and an appropriate number of snacks specific to the individual. with main meal Care should be taken to ensure that the interval between sessions does not exceed 5-6 hours. Adequate and balanced eating habits should be made a lifestyle for individuals. Incorrect weight loss programs negatively affect people's health. For this reason, the individual should be referred to a dietitian for the most appropriate nutrition program.
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