Maricopa Community Colleges  FON140BD   19956-19995 
Official Course Description:   MCCCD Approval:  05/23/95  
FON140BD     19956-19995 LEC 1 Credit(s) 1 Period(s)
Weight Control
Principles of and participation in weight management. Emphasis on low-fat eating, nutrition, exercise, and evaluation of weight management programs. Prerequisites: None.
 
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MCCCD Official Course Competencies:
 
FON140BD   19956-19995 Weight Control
1. Explain physiological and psychological theories of the causes of weight abnormalities. (I)
2. List the components of a varied diet. (II, V, VI)
3. Explain the benefits of regular exercise. (III)
4. Explain the principles of behavior modification as they relate to developing healthful eating and exercise habits. (IV)
5. Describe recent developments in the field of weight management. (VII)
6. List and explain guidelines used to evaluate weight management programs. (VIII)
7. Describe the rationale for using percent body fat to determine a realistic weight goal. (I)
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MCCCD Official Course Outline:
 
FON140BD   19956-19995 Weight Control
    I. Weight Abnormalities
        A. Theories of etiology of weight abnormalities
          1. Physiological
          2. Psychological
          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 levels in physically fit people
            c. Measurement of body fat
        D. Need to consult physician before beginning an exercise and weight management program
      II. Nutrition and Diet
          A. Components
            1. Food pyramid
              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. Low-fat eating
              a. Shopping for low-fat foods
              b. Adjusting fat intake to lose or gain weight
              c. Sources of fat values
              d. Menu planning
              e. Revising recipes
              f. Eating out
              g. Holidays and special events
            3. Menu planning for weight management
          B. Health risks due to extreme caloric deficiencies
            1. Ketosis
            2. Protein sparing fasts
            3. Diets for which safety is scientifically underdetermined
        III. Exercise
            A. Criteria
            B. Types of exercise
              1. Estimation of safe heart rate
            C. Benefits of regular exercise
            D. Combining exercise with low-fat eating
            E. 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
                4. Dealing with pressures to eat
                5. Imperatives
              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
                3. Preventing relapse
            V. Vitamins
              VI. Fiber
                VII. Recent Research on Weight Control
                  VIII. Guidelines for Evaluating Weight Control Programs
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