The normal range of body mass index with high body fat percentage among male residents of Lucknow city in north India.

Background & objectives: Several studies have raised the suspicion that the body mass index (BMI) cut-off for overweight as defined by the WHO may not adequately reflect the actual overweight status. The present study looked at the relationship between BMI and body fat per cent (BF %) / health risks (hypertension and type 2 diabetes) in male residents of Lucknow city, north India to evaluate the validity of BMI cut-off points for overweight. Methods: One thousand one hundred and eleven male volunteer subjects (18-69 yr) who participated in different programmes organized by the Institute during 2005 to 2008 were included in the study. BF% was measured using commercially available digital weight scale incorporating bioelectrical impedance (BI) analyzer. The proposed cut-off for BMI based on BF % was calculated using receiver operating characteristics (ROC) curve analysis. Results: Forty four per cent subjects showed higher BF % (>25%) with BMI range (24-24.99 kg/m2). Sensitivity and specificity at BMI cut-off at 24.5 kg/m3 were 83.2 and 77.5, respectively. Sensitivity at BMI cut-off >25 kg/m2 was reduced by 5 per cent and specificity increased by 4.6 per cent when compared to 24.5 cut-off. Interpretation & conclusions: The study subjects showed higher body fat percentage and risk factors like hypertension and type 2 diabetes at normal BMI range proposed by the WHO. The cut-off for BMI was proposed to be 24.5 kg/m2 for our study population. If overweight is regarded as an excess of body fat and not as an excess of weight (increased BMI), the cut-off points for overweight based on BMI would need to be lowered. However, the confidence of estimate of the BMI cut-off in the present study may be considered with the limitations of BI analysis studies.

A Study on the Relationship between Time Spent on Lunch and Degree of Obesity,Eating Habits in Culinary College Male Students / 대한지역사회영양학회지

This study was to investigate the relationship between time spent on lunch and degree of obesity, eating habits in culinary college male students. This survey was conducted using questionnaires for 106 male students in a Hongseung-located culinary college. Over 16 minutes of time spent on lunch group had significantly lower body weights, obesity degrees and body mass index (BMI) and tended to have lower body fat % than the other groups. It suggests that shorter time spent on lunch is related with lower body weight, obesity degree and BMI. Those who ate the meal prepared by mother had longer time spent on lunch. The shorter times spent on lunch group recognized their body shape was lean, the longer time spent on lunch group recognized the overweight or obesity significantly. The shorter time spent on lunch group tended to eat the cooked rice in the gug and recognized that they were not healthy. Those who had diseases in the past tended to have shorter time spent on lunch. The more they chewed cooked rice and then longer time spent on lunch they had, they recognized their eating speed was not significantly speedy. The shorter time spent on lunch they had, the fewer fruits and salty foods they ate significantly. This study suggests that more chewing time, slower eating speed and longer time spent on eatmg lunch is very related with lowering weight, BMI, body fat % and obesity degrees, so male college students should be educated to have correct eating habits.

Effects of the Life Style and Self-Recognition of Health Conditions on the of Body Fat % in Hotel Culinary College Students / 대한지역사회영양학회지

This study was to investigate the effects of the body fat % on life styles and self-recognition of health conditions in hotel culinary college students. This survey was conducted using the questionnaires for 144 students (110 males, 34 female) in Hongseung-located college. More exercise time and less frequency of alcoholic beverage they intake, lowered their body fat %. Males did stronger exercise and had lower body fat % than females. The stronger exercise they did, the lower body fat % they had, and were more satisfied with their present weight. Since they had more alcoholic beverage, they smoked more. Less smoking, more abdominal obesity they were. The less satisfaction with their body weights, the higher body fat % they had. The obese less were content with their weights. More recognition of obese shape, higher body fat % they had and abdominal obesity they were. Female had higher body fat % and were more abdominal obesity, did weak action, less smoke and weak exercise than male. Higher body fat % they had, more abdominal obesity they were. The more part time jobs they had, they did not smoke or were not satisfied with their body weights. Female students in culinary arts division had higher body fat % and were dissatisfied with their body weights and did less exercise or subnormal exercises.