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193
Worksheet 9-8: Learn to “Shape Up” (Internet Exercise)
Canadian Information13
9.1 Canadian Recommendations for Weight Management for Healthy People
Eating Well with Canada’s Food Guide and Canada’s Physical Activity Guide
• Adults should build 30-60 minutes of moderate physical activity into each day.
9.2 Prevalence of Obesity and Overweight Among Canadians
As a nation, based on 2004 Canadian Community Health Survey (CCHS) data, 36.1% of Canadians aged 18 years or
older were overweight and 23.1% were obese: 15.2% had a BMI in obesity class I, 5.1% were in class II, and 2.7%,
in class III. Men and women were equally likely to be obese, 22.9% and 23.2%, respectively.14
9.3 Direct Costs of Obesity in Canada
In 1997, the direct cost of adult obesity in Canada, defined as BMI ≥27, was estimated to be $1.8 billion.15 An
updated analysis of data published in 2004 estimated the direct economic cost of adult obesity (defined as BMI ≥30)
to be $1.6 billion, and indirect costs to be $2.7 billion, for a total of $4.3 billion.16 Prevention and treatment of
overweight and obesity are public health priorities in Canada.
Canadian Readings
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9.4 Clinical Practice Guidelines For Obesity
A panel of experts in the prevention and management of obesity used a rigorous, evidence-based approach to
develop the 2006 Clinical Practice Guidelines on the Management and Prevention of Obesity in Children and
9.5 Herbal Products and Dietary Supplements
Products that are regulated under the Natural Health Products Directorate of Health Canada include: non-
prescription single and multiple vitamin and mineral supplements; herbal remedies; homeopathic medicines;
9.6 Eating Well with Canada’s Food Guide
Eating Well with Canada’s Food Guide provides for a range of energy intakes. For example, a diet containing the
recommended number of servings from each food group for adult females between 19 and 30 years of age should
support energy needs of at least 1900 kcalories per day, and for adult males between 19 and 30 years of age about
9.7 Physical Activity Guide to Healthy Active Living
The Public Health Agency of Canada and Canadian Society for Exercise Physiology worked in partnership to
develop the following series of physical activity guides for Canadians:
• Canada’s Physical Activity Guide to Healthy Active Living,
9.8 Pan-Canadian Healthy Living Strategy
Approved by federal, provincial, and territorial Ministers of Health in 2005, the aim of the Pan-Canadian Healthy
Living Strategy is to support Canadians’ efforts to attain good health. Using a population health approach, the initial
goals focus on healthy eating, physical activity, and their relationship to healthy weights. The strategy recognizes
that healthy behaviours are strongly influenced by the social, economic, and physical environments of Canadians.
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Worksheet 9-1: Weight Management Medications
Medication
Classification
Clinical Indication
Monitoring Aspects
Megestrol
acetate
(Megace)
Orexigenic
agent
Dronabinol
(Marinol)
Orexigenic
agent
For each of the medications listed above, look up both the clinical indications and the monitoring aspects associated
with a client taking this drug for their respective weight management issue.
After you have found the information, consider the following questions:
1. Which government agency is involved in the regulation of these medications?
2. Is ongoing monitoring required for the use of these medications?
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Worksheet 9-2: Clinical Application—Bariatric Surgery
Consider the following scenario: Someone told you that they were considering having a “gastric bypass” and asked
you to explain to them exactly what that meant in terms of the surgical procedure and nutritional management.
When considering these questions, identify the resources that are available to people on the Internet.
1. How would you go about finding out about the surgical procedure?
5. Will insurance cover the procedure?
6. What are the complications associated with this type of procedure?
198
Worksheet 9-3: Evaluation of a Commercial Weight-Loss Program
1. Describe the food program promoted by the organization. Is the program flexible enough to allow people with
different foodways and lifestyles to use it successfully? Is it adaptable and easy to follow? Does it provide
variety? Does the program provide for weight maintenance after goal weight is achieved?
3. Evaluate whether the plan offers a nutritionally sound way to lose weight. What characteristics make it sound or
unsound?
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Worksheet 9-4: Eating Attitudes Test
Answer these questions using the following responses:
A = Always
U = Usually
O = Often
S = Sometimes
R = Rarely
N = Never
Response Score*
_____ _____ 1. I am terrified about being overweight.
_____ _____ 2. I avoid eating when I am hungry.
_____ _____ 8. I feel that others would prefer if I ate more.
_____ _____ 9. I vomit after I have eaten.
_____ _____ 10. I feel extremely guilty after eating.
_____ _____ 11. I am preoccupied with a desire to be thinner.
_____ _____ 12. I think about burning up calories when I exercise.
_____ _____ 13. Other people think I am too thin.
_____ Total score
*Scoring: 3 for never, 2 for rarely, 1 for sometimes, 0 for always, usually and often.
Total scores under 20 points indicate abnormal eating behavior.
Source: J. A. McSherry, Progress in the diagnosis of anorexia nervosa, Journal of the Royal Society of Health 106
(1986): 8-9. (Eating Attitudes Test developed by Dr. Paul Garfinkel.)
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Worksheet 9-5: Exploring Eating Habits
To explore your eating habits, check all the answers that describe your food intake patterns. Then, consider possible
areas for improvement.
When do I usually eat?
_______ At mealtime.
Where do I usually eat?
_______ At home at the kitchen or dining room table.
Why do I usually eat?
_______ It’s time to eat.
_______ I’m hungry.
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Worksheet 9-6: Exploring Food and Activity Choices
Does your BMI fall between 18.5 and 24.9? If so, you may want to maintain your weight. If not, you may need to
gain or lose weight to improve your fitness and health. Determine whether these food and activity choices are typical
of your lifestyle.
Food and activity choices
Frequency per week
Promote weight gain:
Drink plenty of juice.
Promote weight loss:
Drink plenty of water.
Eat nutrient-dense foods.
• On the average, do your lifestyle choices promote weight gain, weight loss, or weight maintenance?
202
Worksheet 9-7: Chapter 9 Crossword Puzzle
Across:
Down:
6. anesthetizes the tongue, reducing taste sensations
7. a drug that promotes water excretion; popularly, “a
water pill”
8. the appearance of a disease or condition that attacks
many people at the same time in the same region
1. repeated cycles of weight loss and gain, popularly
called the ratchet effect or yo-yo effect of dieting
2. field of medicine specializing in the treatment of
obesity
3. a drug used in the treatment of obesity that slows
1
2
3
4 5
6
7
8
9
10
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Worksheet 9-8: Learn to “Shape Up” (Internet Exercise)
NOT close the window until you are finished answering all of the questions. You will have to click on
each step of the sequence process including the introduction.
1. The use of salad dressing contributes to weight loss.
a. True
b. False
2. Research indicates that the body perceives calories associated with fluid intake differently than those
3. Even though club soda and seltzer are calorie free, seltzer is a better liquid source because it contains
4. What are the key practices associated with weight loss? Select all that apply.
5. In order to maintain weight loss, the best option is to _____.
a. include exercise
b. reduce calories
c. eat less
d. only drink water
6. Looking at Table 1 on Step 5, how many calories (kcal) does Ralph need each day in order to
maintain his weight?
7. Looking at Table 1 on Step 6, match the pertinent fat gram limit information for the selected people.
a. Susan
b. Ralph
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8. In order to evaluate one's resting metabolic rate, the measurement should be taken following
consumption of a light meal.
a. True
b. False
9. According to the information presented on this website, a person who eats a cheeseburger, small fries,
and a small Coke from McDonald’s ingests:
10. Match the food item with the common item that best represents an adequate serving size.
a. Nuts
b. Cheese
