TY - THES TY - BOOK T1 - Prevalence of overweight and obesity and its associated factors among patients attending dietetics clinic in UPM A1 - Lao, Jie Sze LA - English UL - http://discoverylib.upm.edu.my/discovery/Record/557104 AB - This cross-sectional study aimed to determine factors associated with body weight status among adult patients attending dietetics clinic in UPM in January 2014. An interview-administered questionnaire was used to record data on sociodemographic profiles, anthropometric, sleep duration, dietary pattern and dietary intake. Body weight and height were measured and body mass index (BMI) were calculated. Dietary pattern was assessed through self-report of breakfast skipping and frequency of meals. Dietary intakes were assessed using two-day diet history. A total of 76 subjects aged 19-67 with 10 male and 66 female subjects were recruited. Majority of the subjects (80.3%) were Malay, 14.5% Chinese and 5.2% were Indian. More than half of the subjects were student (51.3%), followed by employed (43.3%) and only 5.3% was unemployed. Mean for BMI were 25.82 ± 6.46. The point prevalence of oveweight and obesity was 19.7% and 23.7% respectively. Most of the subjects took their breakfast every day (72.4%) and 59.2% of the subjects take three meals a day. Majority of the subjects (36.8%) slept seven hours a day and 35% reported sleep duration of ≤6 hours a day. There was significant correlation between age and BMI (r=0.332, p=0.003). Subjects with lower educational level have higher BMI value (29.50±6.57) than Bachelor Degree group (24.61±6.68) (t=4.166, p=0.019). Overweight subjects consumed higher amount of energy (2046±703 kcal/day) than normal weight subjects (1553±290 kcal/day) (F=3.809, p=0.041). No relationship was found between dietary patterns, macronutrient composition, sleep duration, gender and ethnicity with body weight status. The increasing trend of overweight and obesity problem suggests for dietetics practitioners to incorporate multidisciplinary approach in planning and implementation of nutrition intervention program. CN - FPSK6 2014 21 ER -