Maricopa Community Colleges  FON140BD   19946-19955 
Official Course Description: MCCCD Approval: 03/22/94
FON140BD 19946-19955 LEC 1 Credit(s) 1 Period(s)
Weight Control
Principles of and participation in weight control. Emphasis on food selection, nutrition, exercise, and evaluation of weight control programs. Prerequisites: None.
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MCCCD Official Course Competencies:
 
FON140BD   19946-19955 Weight Control
1. Explain physiological and psychological theories of the causes of weight abnormalities. (I)
2. List the components of a well-rounded diet. (II)
3. Use various methods of determining caloric requirements to lose, gain, and maintain weight. (II)
4. Contrast calisthenics and aerobic exercise. (III)
5. Explain the benefits of regular exercise. (III)
6. Explain the principles of behavior modification as they relate to developing healthy eating and exercise habits. (IV)
7. Describe recent developments in the field of weight control. (V)
8. List and explain guidelines used to evaluate weight control programs. (VI)
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MCCCD Official Course Outline:
 
FON140BD   19946-19955 Weight Control
    I. Weight Abnormalities
        A. Theories of etiology of weight abnormalities
          1. Physiological theories
          2. Psychological theories
          3. Areas of scientific agreement
        B. Health risks of weight abnormalities
          1. Underweight
          2. Overweight
        C. Ideal body weight
          1. Limitations of height/weight tables
          2. Determination of ideal body weight
            a. Methods of determining percent body fat
            b. Percent body fat in physically fit people
            c. Calculation of ideal body weight
        D. Need to consult physician before beginning an exercise and weight control program
      II. Nutrition and diet
          A. Components of a well-balanced diet
            1. Food groups
              a. Minimum recommended servings and standard serving sizes
              b. Variety within food groups
              c. Moderation of fats, sugars, salt, and alcohol
              d. Benefits of fiber
              e. Dietary supplements
            2. Calorie counting
              a. Minimum number of calories to allow for adequate nutrient intake
              b. Number of calories equivalent to one pound of body fat
              c. Safe weight loss rate
              d. Adjusting caloric intake to lose or gain weight
              e. Sources of caloric value
            3. Methods of determining caloric requirements
              a. Limitations to tables of caloric requirements
              b. Diet record method
              c. Calculation of Basal Metabolic Rate (BMR), Specific Dynamic Action (SDA), and requirements for voluntary physical activity
            4. Menu planning for weight control
          B. Health risks due to extreme caloric deficiencies
            1. Ketosis
            2. Protein sparing fasts
            3. Diets for which safety is scientifically undetermined
        III. Exercise
            A. Calisthenics vs. aerobic exercise
              1. Aerobics
                a. Criteria
                b. Types of aerobic exercise
                c. Estimation of safe heart rate
            B. Benefits of regular exercise
              1. Calisthenics
              2. Aerobics
            C. Combining exercise with diet
            D. Rate of muscular atrophy without diet
          IV. Behavior modification
              A. Principles
              B. Importance of habit changes for maintaining weight loss or gain
              C. Mental preparation
                1. Lining up priorities
                2. Making a commitment
                3. Setting realistic goals
              D. Evaluation of eating behavior
                1. Record keeping
                2. Recognizing inappropriate patterns
              E. Substituting new habits
                1. Breaking behavior chains
                2. Substituting physiological signals for psychological signals
            V. Recent research on weight control
              VI. Guidelines for evaluating weight control programs
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