The Body Mass Index

The body mass index (BMI), or Quetelet index, is a heuristic measure of body weight

based on a person's weight and height. It was invented between 1830 and 1850 by
the Belgian polymath Adolphe Quetelet during the course of developing "social physics". Body
mass index is defined as the individual's body weight divided by the square of his or her height.
The formulae universally used in medicine produce a unit of measure of kg/m2.

Though it does not actually measure the percentage of body fat, it is used to estimate a
healthy body weight based on a person's height, assuming an average body composition. Due to
its ease of measurement and calculation, it is the most widely used diagnostic tool to identify
weight problems within a population, usually whether individuals
are underweight, overweight or obese.

SI units

Sample Problem

What will be Mike’s Body Mass Index if his height is 175 centimeters and his weight is 140
pounds?

Convert 175centimeter into meter Convert 140 pounds into kilograms

100 centimeter = 1 meter 2.2 lbs = 1 kilogram

175 centimeters = 1.75 meter 140 lbs = 63.50293 kilograms

BMI = 63.50293 kg = 20.7kg/m² = Normal

1.75m²
 CLASSIFICATION

Category BMI range – kg/m2

Severely underweight less than 16.5

Underweight from 16.5 to 18.4

Normal from 18.5 to 24.9

Overweight from 25 to 29.9

Obese Class I from 30 to 34.9

Obese Class II from 35 to 39.9

Obese Class III over 40

 The Food Pyramid

The food guide pyramid suggested optimal nutrition guidelines for each food category,
per day, using a mnemonic graphic of a pyramid with horizontal dividing lines to represent
suggested percentages of the daily diet for each food group.

There are six major classes of nutrients: carbohydrates, fats, minerals, protein, vitamins,
and water. These nutrient classes can be categorized as either macronutrients (needed in
relatively large amounts) or micronutrients (needed in smaller quantities). The macronutrients
include carbohydrates, fats, protein, and water. The micronutrients are minerals and vitamins.
 NUTRITION OF THE FILIPINO PEOPLE

Nutrition is the provision, to cells and organisms, of the materials necessary (in the form
of food) to support life. Many common health problems can be prevented or alleviated with a
healthy diet. As much as possible we must eat healthy foods like fruits and vegetables and refrain
from junk foods and those with preservatives.

Overweight and obesity are prevalent in the country affecting a significant proportion of
children, adolescents and adults, which predispose them to certain nutrition and health risks. This
is evident in the rising trend in the prevalence of diseases of the heart and the vascular system.

While malnutrition in the Philippines is caused by a host of interrelated factors – health,

physical, social, economic and others. Food supply and how it is distributed and consumed by
the populace have consequent impact on nutritional status. While reports indicate that there are
enough food to feed the country, many Filipinos continue to go hungry and become
malnourished due to inadequate intake of food and nutrients. In fact, except for protein, the
typical Filipino diet was found to be grossly inadequate for energy and other nutrients. In order
to compensate for the inadequate energy intake, the body utilizes protein as energy source. Thus,
the continuing PEM problem in the country.

The present economic situation of the country further aggravates the malnutrition
problem with about 28 million Filipinos unable to buy food to meet their nutritional requirements
and other basic needs. While it was reported that the health status of Filipinos improved in terms
of the decrease in the mortality rates of mothers and infants, the rising incidence of infectious
diseases such as diarrhea and respiratory diseases contributed to the poor nutritional status of
many Filipinos.
 Step by Step Procedure Inside the Health Center
PRE-NATAL CHECK-UP
1. Admit patients according to the number that was given to them during their
arrival and look for their past records.
2. Fill up the necessary items like name, age, chief complain etc.
3. Get the Vital Signs, Height and Weight of the patient
4. Perform a mother’s class
5. Perform Leopold’s Maneuver
6. Document the procedure and findings
7. Endorse to physician on Duty
8. Discharge Patient

MEDICAL CHECK-UP
1. Admit patients according to the number that was given to them during their
arrival and look for their past records.
2. Fill up the necessary items like name, age, chief complain etc.
3. Get the Vital Signs, Height and Weight of the patient
4. Endorse to physician on Duty
5. Dispense available medications
6. Give Health Teachings
7. Discharge Patient

DENTAL CHECK-UP
1. Admit patients according to the number that was given to them during their
arrival and look for their past records.
2. Fill up the necessary items like name, age, chief complain etc.
3. Get the Vital Signs, Height and Weight of the patient
4. Endorse to Dentist on Duty
5. Dispense available medications
6. Give Health Teachings
7. Discharge Patient
FOR IMMUNIZATION
1. Admit patients according to the number that was given to them during their
arrival and look for their past records.
2. Fill up the necessary items like name, age etc.
3. Get the baby book of the client to know what will be the next vaccine that
will be given
4. Get the Vital Signs, Height and Weight of the infant
5. Give the needed vaccines
6. Give Health Teachings especially the possible effects of the vaccine and the
interventions needed.
7. Discharge Patient.