INDEX

S.NO. ARTICLE AUTHOR
1 A Comparison of the remedy picture with the phychological profice of the cancer personality Dr. Harsh Nigam M.B.B.S., M.D., M.F. (Hom.), Kanpur
2 Chronic Renal Failure Dr. Harsh Nigam M.B.B.S., M.D., M.F. (Hom.), Kanpur
3 CLINICAL VERIFICATION OF HOMOEOPATHIC DRUGS IN PSORIASIS Dr. Rajeev Shukla B.Sc., B.H.M.S. (Hons London),Kanpur
4 BEHAVIOURAL PROBLEMS AND ABNORMAL PSYCHOLOGICAL ASPECTS OF CHILDREN Dr. Manish Jain B.Sc., B.H.M.S., H.M.D. (LON), Kanpur
5 PROBLEMS OF MENTALLY SUBNORMAL ADOLESCENTS Dr.Kanta Chhabra D.I. (HOM)London, Kanpur
6 MENOPAUSAL SYNDROME Dr. Poonam Sharma B.H.M.S , Kanpur
7 HOMOEOPATHIC TREATMENT OF AIDS Dr. Durgesh Gupta, Lucknow
8 SPORTS INJURIES & HOMOEOPATHIC TREATMENT Dr. Anil Kumar Jain (Lucknow)
9 When your hand refuses to write Dr. Jintendra Shukla, Lucknow
10 PROSTATE AND HOMOEOPATHY Dr. Sandeep Kumar Mishra, Kanpur
11 SCOPE OF HOMOEOPATHY IN HEAD INJURY Dr. Santosh Tiwari, Kanpur
12 IF YOU HAVE HIGH BLOOD PRESSURE Dr. Parth Sarthi Sharma , Agra
13 ROLE OF HOMOEOPATHY IN SURGICAL CASES DR. PAWAN PAAREEK ,AGRA
14 Dioscorea Villosa in the Treatment of Brown sugar Addiction Dr. Prabhat Kulshreshtha, Agra
15 Psoriasis & Vitiligo DR ABHISHEK BHARTI, Sitapur
16 THE BLOOD AND BLOOD CANCER Dr. Rajendra Kumar ,Ghaziyabad
17 CHOLESTEROL AND THE HEART Dr. Rajendra Kumar,Ghaziyabad
18 Gall Bladder Stone & Kidney Stone Dr. Rajendra Kumar,Ghaziyabad
19 CANCER Dr. Rajendra Kumar,Ghaziyabad
20 OBESITY Dr. Rajendra Kumar ,Ghaziyabad
21 RECOMENDATIONS OF DIET FOR VARIOUS DISORDERS
22 मानव स्वास्थ निरोगी शरीर Dr. Ashok Kumar , Kanpur
23 अपराध और होमियोपैथी Dr. K.L Adarsh, Kanpur
24 होमियोपैथी के द्वारा कैंसर का इलाज़ संभव Dr. Sayad Manzar Azami,Kanpur
25 गाय और बैश भैंस के बंधत्वा और होमियोपैथी उपचार Dr. S.K. Parihaar,Lucknow

OBESITY

Dr. Rajendra Kumar

Obesity is a condition in which an excessive accumulation of fat takes place in the body due to intake of food in excess of its physiological requirements. It is a nutritional disorder. Over - nutrition or under - nutrition is known as malnutrition. When the body weight increases against a particular height of an individual person, this excess of fat in various parts of the body is called obesity. It is classified into three types as follows depending upon the excess in body weight

Above normal/standard weight
(i) Midly obese 10 to 15%
(ii) Moderately obese 10 to 20 %
(iii) Very obese it can be classified as 20% or above
(a) Exogenous - Due to excessive intake or over- eating
(b) Endogenous - Can be caused by an inherent metabolic disturbance of the body that promotes obesity. Classification of fat may be baed upon the age of on set - Juvenile onset and adult onset.

Normal/Standard weight can be calculated from ‘height - weight chart’ given below:


Adult Female
Height (ft. inch) Weight (kgs)
4’ - 10’’ 43.50 - 48.50
4’ - 11’’ 44.60 - 50.00
5’ - 0’’ 46.00 - 51.50
5’ - 1’’ 47.20 - 52.50
5’ - 2’’ 48.50 - 54.00
5’ - 3’’ 50.00 - 55.30

Adult Male
Height (ft. inch) Weight (kgs)
5’ - 2’’ 53.50 - 58.50
5’ - 3’’ 55.00 - 60.30
5’ - 4’’ 56.20 - 61.70
5’ - 5’’ 57.50 - 63.00
5’ - 6’’ 59.00 - 65.00
5’ - 7’’ 60.80 - 66.70

In an adult female, for a height of 5’-0’’ ideal weight is 100 lbs. For each additional inch, one musth multiply the inches by 5 to get additional weight such as for a woman of 5’-4’’ height- her weight = 100 + () = 120 lbs (53.60 kgs). For an adult man, for a height of 5’-0’’, ideal weight is 110 lbs. For each additional inch, one must multiply the inches by 6 to get ideal weight. For example, and adult male of 5’-8’’ ht. the ideal wt. = 110 +() = 158 lbs (70.50 kgs.) A margin of 10 % plus or minus be considered for ideal weight. Excess wieght increase in man usually deposit first on abdomen, chest, back, back of neck, thighs and arms in order where as in female, first deposit occur in hips first then abdomen, neck, thighs and arms in order. For large or small body frame, the above norms of the chart may be considered with ±5% variation. There are certain factors which are involved and responsible for producing obesity such as : Age, sex, socio - economic status, over- eating, Eating habits, intake of beverages, Frequencey of intakes (meals), Alcoholic intake, Physiological causes, Heredity and Harmones.


Adverse effects of obesity :

(i) Obesity reduces the life expectancy.
(ii) It may produce physical disability such as herina, varicose veins, osteoarthiritis etc.
(iii) Liable to fall down.
(iv) Metabolic disorders like diabetes mellitus, gout, gall bladder stones etc.
(v) Hypertension leading to heart troubles or damage kidney.
An excess of 10 calories per day can result in an increase of 10 lbs in a period of 10 years and an expenditure of 3500 cals. will result in loss of one lb. of weight. If 1000 extra cals/day are expended, there is a possibility to lose 2 lbs. or nearly 1 kg. of weight per week of course a slow process.
To control obesity, it is very useful to understand what to observe and what to aviod.
(A) To Observe :
(i) Reduce calories in the daily diet.
(ii) Increase intake of nutritive diet rich in vitamins and minerals.
(iii) Reduce fats, fried items, sugar and starch.
(iv) Reduce intake of salts, use no extra salt on eatables.
(v) Use skimmed (toned) milk, greeny vegetables & their leaves and fresh fruits.
(vi) Use small feeds, juice and about eight glasses of water per day.
(vii) Drink water before meals to feel full of stomach.
(viii) Increase intake of green leafy tops, salads, lemon, pulses and cereals.
(ix) Use boiled or steamed vegetables.
(x) Use sunflower, saffola or corn oil.
(xi) Increase intake of fibrous food and roughage to clear bowels and remove constipation.
(xii) Take low sodium diet and food of low calorie values. lodized salt. But fresh milk without cream and Lassi are more beneficial.
(xiii) Undertake physical exercise regularly. For higher aged person, walking is desirable.
(xiv) Undertake massage and steam baths.
(B) To Avoid :
(i) Over - eating, eating frequently in between two meals - spending unwanted or more time in kitchen encourages extra small eatings.
(ii) Eating of much eggs with yellow portion which contains cholestrol. (Normal cholestrol total value is upto 240 mg but upto 210 mg is desirable.)
(iii) Taking of diet pills.
(iv) Eating of much snacks, biscuits, nuts, chocolates and maida items.
(v) Trying to finish every thing in the plate.
(vi) Taking achaar, sweets, such fruits like mangoes, bananas, grapes, cheeku beetroot, zimikand and dried fruits etc.
(vii) Keeping company of such people who has pleasure to keep eating.
(viii) Resorting to hurry, tension, ager, worry,fear, anxiety, hatred and negative thoughts.
(ix) Smoking and taking alcoholic drinks. Obesity gives disfigurement to the body and gets no reward from love but gets disappointment from husband many a time. Physical resistance of a person is directly related to the diseases and inversely proportional to it. More the resisting power of a body the more is sound health and less it is prone to diseases. Great resistance, belief and will - power follow sound health. One may lose calories per hour according to the nature of work done.
(a) 80 to 100 cals/hour- Reading, writing, eating, watching of T.V., radio, sewing, typing, playing cards etc.
(b) 110 to 160 cals/hour- Cooking food, dusting, washing, ironing, rapid typing, walking etc.
(c) 170 to 240 cals/hour - sweeping, scrubbing, mopping, laundering, light polishing/waxing, light gardeninng/carpentry work, slight fast walking.
(d) 350 or more cals/hour - Fighting, swimming, running, dancing, playing, tennis or foot ball,


GREEN VEGETABLES AND THEIR NUTRITIONAL VALUE

Vegtables, pulses and cereals are our main food of diet in day-to-day life. Green vegetables have vitamins and minerals. Vegetables are grouped as -
(i) Roots and Tubers : Patato, Carrot, Radish, Turnip etc.
(ii) Green Leafy Vegetables : Spinach, maithee, bathua, pea, beans, mustard, cabbage, coriander.
(iii) Other vegetables : Pumpkin, lady finger, brinjal, knol - khol
(iv) Green tops of : radish, carrot, turnip, colacasia, knol - khol.
Green leafy vegetables are alkaline and rich in vitamin ‘A’, ‘C’ and mierals like iron & calcium. They form bulkage and roughage and have low calorific value. Being bulky it usaually keeps the bowels clear and helps to avoid constipation. Sound health is maintained. Such diet is very useful in diabetes. If plenty of green vegetables and greens are eaten, stomach is full soon and such foods helps in reducing fat and weight. Hence, it is the best for obese persons. Normal and standard weight of a person is obtained from height - weight chart for males and females separately with 5% variation. Green vegetables contain low amount of phosphorus. It is disirable to add cereals which are rich in phosphorus with low amount of calcium. If the colour of the green leaves are more dark and more green with greater shining, they carry much more vitamins and minerals. Green leaves contain chlorophyll and vitamin ‘A’. Some of the main sources of Vitamins are stated below:-
Sources of Vitamin ‘A’ - Coriander, spinach, amarnath, maithee, carrot, bathua, pure ghee, papaya, mustard leaves.
Sources of Vitamin “B” - Egg, Maithee, amarnath , spinach, bathua, coriander, mustard leaves.
Sources of Vitamin “C” - Amla, coriander, amarnath, mustard leaves.
Sourcess of Iron - Amarnath, spinach, coriander, maithee, mustard leaves.
Sourees of Calcium - Amarnath, maithee, mustard leaves, ragi, milk prawn, coriander, bathua.


Daily Requirement (Micrograms)

Vitamin “A” 750
Vitamin “ B” 25
Vitamin ”C” 50
Iron 20
Calcium 400
Calories 2400 for light workers.

Green Tops - Leaves of carrot and radish can be used in salad and that of the calacasia can be cooked. Green tops are edible and have much more nutritional values than the actual vegetables. Leafy vegetables should be cleaned, neat, tender, smooth and shining of fresh dark green coloured fee from dryness, insects, worms and mud etc., so as to get more nutritional value full of vitamis, Leaves should be kept inside the polythene bag before placing these into the refrigerator. Proper care must be taken that -
(i) it should be properly washed
(ii) Greens must not be cut into finer pieces to proect them from much loss of nutrients as more of their surface areas are exposed to air contact and water.
(iii) Soaking of cut leaves must be for a minimum of time to prevent loss of vitamins as vitamins “B” and “C” are water soluble vitamins.
(iv) Avoid over cooking and reheating.
(v) Vegetables shoulld be added to the boiled water for cooking.

Chart showing Nutritive value of Green Leafy

Vegatables/100 gms

Important Sources Spinach Amarnath Mustard Bathua Maithee Coriander
VIT. "A"(Micro-grams) Carrot 1800 5600 5500 1300 1740 2300 6918
VIT. "A"(Micro-grams) papaya 660
VIT. "A"(Micro-grams) Pure Gee 1600
VIT. "B"(Micro-grams) Egg 1800 800 1500 900 750 1150 840
VIT. "C"(Micro-grams) Amla 600
VIT. "C"(Micro-grams) Lemon 40 30 100 60 35 50 135
Calcium. "C"(Micro-grams) Ragi 350
Calcium. "C"(Micro-grams) Prawan 300 70 400 370 150 400 180
Calcium. "C"(Micro-grams) Milk 200
Calories Patato 37 26 45 38 30 49 44
(vi) Avoid the use of baking powder to prevent a loss of vitamin “B”.
(vii) Use of lemon joiuce will reduce the destruction of nutrients especially vitamin.”C”.
Roots and tubers are poor source of protein and fats but they contain salts of potash. Steaming is better than boiling. Sago is easily digested and consumed with milk to compensate food values.

Chart Showing Comparative Nutritice Values

Carrot leaves Carrot Radish leaves Radishes Turnips Colocasia leaves Colocasia
Calories 77 48 38 17 67 28 56 97
Proteins (grms) 5.10 9.90 3.90 0.70 4 0.50 3.90 3
Fat 0.50 0.20 0.60 0.10 1.50 0.20 1.50 0.10
Calcium(grms) 340 80 340 35 710 30 227 40
Iron(mg) 8.80 2.20 18 0.40 28.40 0.40 10 1.70
VIT. "A"(Micro-grams) 5700 1890 5742 3 9396 0 1020 Negiliable
2.51 0.66 6.30 0.59 6.27 0.58 158 1.31
VIC "C"(mg) 79 2 106 15 180 43 12 17
A proper mix of the leafy vegetables individuals keeping in mind their nutritive value with reference to the requirements of the individuals will always help in maintaining good balanced health.


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