Body composition changes during the first two years of university
Body composition changes during the first two years of university
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DOI：
10.1016/j.ypmed.2010.10.008
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发表时间：
2011-01-01
影响因子：
5.1
通讯作者：
Ulrich, Pamela
中科院分区：
文献类型：
--
作者：
Gropper, Sareen S.;Newton, Anna;Ulrich, Pamela
Objective.对男、女大学生在大一和大二期间的体重、身体成分和身体形态的变化进行了调查。对2007-2009年就读于南方某公立大学的120名学生的体重、体重指数（BMI）、体脂百分比和绝对值、去脂质量（通过生物电阻抗）以及腰围（通过身体扫描）的变化进行了评估。体重（2.5磅和1.7磅）和BMI增加（0.3和0.3 kg/m2）在大一和大二之间分别没有显著差异。在大学一年级（分别为1.9%和3.3磅）比大二（分别为0.0%和0.6磅）增加了更多的体脂和脂肪量。女性在大一（-0.8磅）比大二（1.0磅）失去了更多的无脂肪质量。腰围和体重的变化显著相关。超重、体脂含量和腰围不健康的女性比例有所增加。虽然大二的特点是身体成分的变化比大一略健康，但体重、脂肪量和腰围的增加表明许多女大学生的健康风险增加。(c)2010年爱思唯尔公司All rights reserved.
Objective. Changes in body weight, composition, and shape were investigated in male and female college students between the freshman and sophomore years.Methods. Changes in weight, body mass index (BMI), percent and absolute body fat and fat-free mass (via bioelectrical impedance), and waist circumference (via body scans) were assessed over the freshman and sophomore years (2007-2009) among 120 students attending a Southern public university.Results. Weight (2.5 and 1.7 lbs) and BMI gains (0.3 and 0.3 kg/m(2)) did not significantly differ between the freshman and sophomore years, respectively. Significantly more percent body fat and fat mass were gained during the freshman (1.9% and 3.3 lbs, respectively) than the sophomore year (0.0% and 0.6 lbs, respectively). Females lost significantly more fat-free mass during the freshman (-0.8 lb) than during the sophomore year (1.0 lb). Changes in waist circumference and weight were significantly correlated. Increases in the percentages of females classified as overweight and with unhealthy body fat amounts and waist circumferences were observed.Conclusion. While the sophomore year was characterized by slightly healthier body composition changes than the freshman year, the gains in weight, fat mass, and waist circumference measurements suggest increased health risks for many college females. (c) 2010 Elsevier Inc. All rights reserved.