Glossary of Terms Related to Obesity

Posted: Jan. 1, 2005

Body mass index (BMI): Weight (in kilograms) divided by the square of height (in meters), or weight (in pounds) divided by the square of height (in inches) times 704.5. Because it is readily calculated, BMI is the measurement of choice as an indicator of healthy weight, overweight, and obesity.
BMI = ((weight in pounds ÷ height in inches) ÷ height in inches) x 704.5)

Calorie: Unit used for measuring the energy produced by food when metabolized in the body.

Cholesterol: A waxy substance that circulates in the bloodstream. When the level of cholesterol in the blood is too high, some of the cholesterol is deposited in the walls of the blood vessels. Over time, these deposits can build up until they narrow the blood vessels, causing atherosclerosis, which reduces the blood flow. The higher the blood cholesterol level, the greater is the risk of getting heart disease. Blood cholesterol levels of less than 200 mg/dL are considered desirable. Levels of 240 mg/dL or above are considered high and require further testing and possible intervention. Levels of 200-239 mg/dL are considered borderline. Lowering blood cholesterol reduces the risk of heart disease.

HDL (high-density lipoprotein) cholesterol: The so-called good cholesterol. Cholesterol travels in the blood combined with protein in packages called lipoproteins. HDL is thought to carry cholesterol away from other parts of the body back to the liver for removal from the body. A low level of HDL increases the risk for coronary heart disease, whereas a high HDL level is protective.

LDL (low-density lipoprotein) cholesterol: The so-called bad cholesterol. LDL contains most of the cholesterol in the blood and carries it to the tissues and organs of the body, including the arteries. Cholesterol from LDL is the main source of damaging buildup and blockage in the arteries. The higher the level of LDL in the blood, the greater is the risk for coronary heart disease.

Complex carbohydrate: Starch and dietary fiber.

Coronary heart disease (CHD): The type of heart disease due to narrowing of the coronary arteries.

Dietary fiber: Plant food components, including plant cell walls, pectins, gums, and brans that cannot be digested.

Fats/fatty acids: Fatty acids supply energy and promote absorption of fat-soluble vitamins. Some fatty acids are “essential,” because they cannot be made by the body.

Saturated fatty acids: Levels of saturated fatty acids are especially high in meat and dairy products that contain fat. Saturated fatty acids are linked to increased blood cholesterol levels and a greater risk for heart disease.

Trans-fatty acids: Alternate forms of naturally occurring unsaturated fatty acids produced in fats as a result of hydrogenation, such as when vegetable oil becomes margarine or shortening. Trans-fatty acids also occur in milk fat, beef fat, and lamb fat. These fatty acids have been associated with increased blood cholesterol levels.

Unsaturated fatty acids: These fatty acids do not raise blood cholesterol levels.

Gastric bypass surgery: One type of procedure that can be used to cause significant weight loss. The surgery makes the stomach smaller and part of the stomach and small intestines are literally bypassed (skipped over) so that fewer calories are absorbed.

Hypertension: High blood pressure.

Hypertriglyceridemia: Elevated levels of triglycerides in the blood.

Metabolism: The sum total of all the chemical reactions that go on in living cells.

Obesity: A condition characterized by excessive body fat.

Overweight: Excess body weight.

Registered dietitian: A food and nutrition expert who has met the minimum academic and professional requirements to receive the credential “RD.” Many states also have licensing laws for dietitians and nutrition practitioners.

Sedentary behavior: A pattern of behavior that is relatively inactive, such as a lifestyle characterized by a lot of sitting.

Type 2 diabetes: The most common form of diabetes, which results from insulin resistance and abnormal insulin action. Type 2 diabetes was previously referred to as noninsulin-dependent diabetes mellitus (NIDDM) and adult-onset diabetes.

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