Fitness ABC

Waist-to-Hip Ratio - a proportional measurement that decides the degree of obesity. Waist-to-hip ratio is considered to be a more authentic harbinger of the danger of heart attack than BMI (body mass index). To calculate the waist-to-hip ratio, measure the waist and hips (in inches) and divide the former by the latter. A waist-to-hip ratio less than 0.8 in women or 0.9 in men is considered the normal standard. A higher waist-to-hip ratio suggests the chances of cardiac illness.


Roux-en-Y gastric bypass (RGB) - also known as gastric bypass and gastric bypass surgery. A weight-loss surgical procedure where surgeons section off a patient`s stomach to form a small sac and re-route the small intestine in order to make it absorb fewer nutrients (and calories). In order to make the small stomach pouch (to decrease the size and capacity of the stomach), surgeons use staples (hence the term `gastric stapling`). The pouch is linked to the central portion of the small intestine. Ingested food bypasses the upper part of the small intestine and sectioned-off stomach, and instead passes into the central portion of the small intestine through a small passage. Circumventing the tied-off section of the stomach limits the quantity of food an individual can eat. By blocking a section of the small intestine, the quantity of calories and nutrients the body assimilates is decreased. The small opening reduces the rate at which food is moved out of the stomach pouch. One of the risks for patients is `dumping syndrome`. This happens if the contents of the stomach move too rapidly through the small intestine. Symptoms of rapid gastric emptying might include gastric unease or queasiness, feeling weak, perspiration, faintness, and diarrhea after food consumption. Side-effects could entail infection, anastomotic leakage (in which gastric fluids leak into the abdomen), sudden blockage in a lung artery (pulmonary embolism), gallstones (`pebbles` that form in the gall bladder or bile duct), and inadequate nutrition from malabsorption.


Prandial - describing mealtimes: pre-pandial (before meals or meal-times) and post-prandial (following meals or mealtimes).


Alpha-Carotene - a type of carotenoid (substance in yellow/orange fruits and vegetables and dark green leafy vegetables) found in carrots and pumpkins that provides the physical benefit of neutralizing free radicals that may damage cells.


Registered Dietitian (R.D.) - a healthcare professional who is a food and nutrition expert. A person who has been a student of nutrition and dietetics at an educational institution that has been approved by the American Dietetic Association (ADA) and successfully completed an examination to become a registered dietitian.


Abdominals - this is the collective term to describe the muscle group located in the frontal region of the body under the thorax. Also known as Abs.


Very-low Calorie Diet - also known as `VLCD`. A person who is on this diet only ingests a commercially prepared formula, which contains no more than 800 calories, as a replacement for food. This very low-calorie diet could enable an individual to get slimmer in a much shorter time than is usually possible with a low-cal diet program, but must only be used under the supervision of a healthcare specialist.


Saline Solution Port - in lapband surgery, a disc-like piece of equipment positioned just under the skin of the patient`s abdominal region, used to adjust the constriction of the lapband.


Cholesterol (Dietary) - cholesterol that is derived from animal products in the foods consumed. Cholesterol is not really a fat, but rather a fat-like substance classified as a lipid. It is vital to existence and is present in all parts of the body, including cell membranes. It is essential for the production of bile acids and steroid hormones. Dietary cholesterol is found only in animal foods. Abundant in organ meats and egg yolks, cholesterol is additionally present in meats and poultry products. Vegetable oils and shortenings are free of cholesterol.