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研究生:林佳姿
研究生(外文):Chia-Tzu Lin
論文名稱:比較減重過程中導入節食的時間不同對減重成效、體組成及能量代謝率的影響
論文名稱(外文):Effects of introducing diet at different stage of weight loss treatment on the outcome of weight loss, body composition and metabolic rate change
指導教授:翁玉青翁玉青引用關係
指導教授(外文):Yueching Wong,Ph.D
學位類別:碩士
校院名稱:中山醫學大學
系所名稱:營養科學研究所
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2002
畢業學年度:90
語文別:中文
論文頁數:114
中文關鍵詞:減重瘦體組織代謝率運動體組成
外文關鍵詞:Weight reductionlean body massmetabolic rateexercisebody composition
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摘 要
減重過程避免瘦肉組織的流失、基礎代謝率的過度下降是減重能否成功及減重後的體重能否維持之重要因素。本研究主要目的在比較減重過程中,導入節食的時間不同對減重成效、體組成及能量代謝率的影響。本研究以體重過重受測者為研究對象,A組(n = 13,Age: 39 y.o,BMI: 27.7)於12週實驗過程均實行飲食控制(RMR × 1.3 - 500)及運動(有氧運動及重量訓練)。B組(n = 14,Age: 41 y.o,BMI: 26.4)在前四週則提供足夠熱量(RMR × 1.3)並配合運動(有氧運動及重量訓練),後八週才導入飲食控制(RMR × 1.3 - 500)並持續運動。實驗後兩組體重(A組:-6.9 %,B組:-7.9 %)、體脂肪(A組:-12.1 %,B組:-18.2 %)及瘦體組織(A組:-5.1 %,B組:-2.8 %)皆顯著下降。在代謝率方面,B組RMR、RMR/kg.BW或RMR/kg.LBM等代謝率數值皆呈現上升的現象,並且顯著大於A組(p<0.05)。本研究結果發現減重過程先提供足夠熱量並配合適當運動,使瘦肉組織增加及基礎代謝率提昇持續一段時間後再導入熱量限制的減重方法,其所造成的瘦體組織保留及代謝率的提昇顯著比同時導入熱量限制及運動控制的減重方法佳。而長時間所減輕的體重公斤數亦比同時導入的減重方法顯著。
ABSTRACT
The purpose of the study was to compare the effects of introducing diet at different stage of weight loss treatment on the outcome of weight loss, body composition and metabolic rate change. Twenty-seven subjects were divided randomly into 2 groups: Group A(n = 13, mean age: 39y.o, mean BMI: 27.7), Group B(n = 14, mean age: 41y.o, BMI: 26.4).The subjects in group A were treated diet restriction(calories was based on measured RMR ×1.3 - 500)plus exercises(aerobic+resistance weight training)for the entire 12 weeks. The subjects in group B were provided adequate calories(RMR ×1.3)plus exercises (aerobic+resistance weight training) for the first 4 weeks and diet restriction(RMR ×1.3 - 500)+exercise for next 8 weeks. The weight loss in kilogram, body composition and resting metabolic rate were measured at begin, the 4th、the 8th week and the 12th week of the study. Both groups showed significant decrease in body weight(-6.9 %, -7.9 % for group A and B, respectively)、fat mass(-12.1 %, -18.2 % for group A and B, respectively)、LBM(-5.1 %, -2.8 % for group A and B, respectively), however, there was no significant difference found in between groups. The percentage of change in RMR、RMR/kg.BW、RMR/kg.LBM were shown significantly increased in group B and decreased in group A(p<0.05).In this study, we found that introducing energy restriction at later stage of weight loss treatment may have benefits in preserving lean body mass and metabolic rate, and in the long term observation, it may have better result of weight loss when compare with introducing energy restriction and exercise together at the begin of weight loss treatment.
目錄
摘要 頁次
中文摘要---------------------------------------------------------------- 1
英文摘要---------------------------------------------------------------- 2
第一章 緒論---------------------------------------------------------------------- 3
第二章 文獻回顧---------------------------------------------------------------- 6
一、肥胖流行病學------------------------------------------------------- 6
二、肥胖的成因---------------------------------------------------------- 7
三、肥胖對健康的影響-------------------------------------------------14
四、肥胖的定義及判定標準-------------------------------------------18
五、不同減重方法對體重、體組成、代謝率的影響------------ 20
(一)飲食限制對體重、體組成、代謝率的影響---------------- 20
(二)運動對體重、體組成、代謝率的影響----------------------23
(三)飲食限制配合運動對體重、體組成、代謝率的影響----26
第三章 材料與方法------------------------------------------------------------32
(一)受測者招募、篩選及分組--------------------------------------32
(二)實驗設計及實驗過程-------------------------------------------33
(三)測量項目及方法-------------------------------------------------39
(四)資料統計分析----------------------------------------------------45
第四章 結果---------------------------------------------------------------------46
(一)比較各減重階段體重、體組成、代謝率等變數在組
內及組間之差異--------------------------------------------------46
(二)比較各減重階段,兩組所減去的瘦體組織及體脂肪佔
減去體重百分比之差異-----------------------------------------56
(三)減重後血脂質之變化-------------------------------------------57
(四)每週體重之變化-------------------------------------------------57
第五章 討論---------------------------------------------------------------------74
(一)A 組八週減重後體重、體組成、代謝率之變化-----------74
(二)B 組八週減重後體重、體組成、代謝率之變化----------80
(三)比較A.B兩組導入熱量限制的時間不同對減重成效、
體組成及熱量代謝率之影響-----------------------------------82
(四)A.B兩組減重後血脂質之變化--------------------------------89
第六章 結論---------------------------------------------------------------------91
參考文獻-------------------------------------------------------------------------92
附錄1 參與計劃同意書-----------------------------------------------------102
附錄2 每日用餐紀錄表-----------------------------------------------------103
附錄3 飲食紀錄表-----------------------------------------------------------104
附錄4 飲食攝取量的監控--------------------------------------------------105
附錄5 減重飲食之各卡數份量設計--------------------------------------111
附錄6 舉例三天之1200卡食譜-------------------------------------------112
表目錄
表一 受測者之基本資料-----------------------------------------------58
表二 A.B兩組第一階段體重、體組成、代謝率之組內比較----59
表三 A.B兩組第一階段體重、體組成、代謝率之組間比較---60
表四 A.B兩組第二階段體重、體組成、代謝率之組內比較---61
表五 A.B兩組第二階段體重、體組成、代謝率之組間比較---62
表六 受測者八週減重前後體重、體組成、代謝率之變化------63
表七 A.B兩組第三階段體重、體組成、代謝率之組內比較---64
表八 A.B兩組第三階段體重、體組成、代謝率之組間比較---65
表九 受測者十二週減重前後體重、體組成、代謝率之變化---66
表十 A.B兩組第一階段、第二階段體重、體組成、代謝率差值之組內比較--------------------------------------------------------67
表十一 A組受測者減重前中後血脂值之變化-----------------------71
表十二 B組受測者減重前中後血脂值之變化-----------------------72
圖目錄
圖一 第一階段減去的瘦體組織、體脂肪佔減去體重的百分比----68
圖二 第二階段減去的瘦體組織、體脂肪佔減去體重的百分比----68
圖三 八週減重前後減少的瘦體組織、體脂肪佔減去體重的百
分比---------------------------------------------------------------------69
圖四 第三階段減去的瘦體組織、體脂肪佔減去體重的百分比-----69
圖五 十二週減重前後減少的瘦體組織、體脂肪佔減去體重的
百分比------------------------------------------------------------------70
圖六 每週體重變化---------------------------------------------------------73
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