PHYSIOLOGICAL MECHANISMS AND RISK FACTORS FOR THE DEVELOPMENT OF OBESITY IN ADOLESCENCE

Abstract

The article deals with the problem of weight gain in adolescent children. The risk factors and physiological mechanisms of obesity development in adolescence are highlighted in order to develop an integrated approach to the prevention and control of this disease. For this purpose, the study of anthropometric indicators of development of 8–9 grade students was conducted due to the fact that the child's weight depends on height, age, gender, hereditary and constitutional factors and other factors. The study used methods of processing anthropometric measurements with the determination of weight-height index, Erisman proportionality index, and Pinier body strength index. It was found that 16.7% of children have abnormalities in body weight in the form of weight gain. the results confirmed the average prevalence of obesity among adolescents in Ukraine. The overwhelming majority of the examined children belong to the hypersthenic somatotype, which indicates their increased tendency to accumulate excess body weight. Comparing the obtained results of individual anthropometric values with the tables of standards of the Pinier body strength index, it was found that there were no pupils with a strong structure, which indicates a low level of physical development of pupils of grades 8–9 of the studied group. The physiological mechanisms of obesity pathogenesis are considered and it is established that the etiology of obesity is multifactorial. The risk factors for the development of obesity in adolescence are both exogenous and endogenous in nature. The necessity of preventing the influence of exogenous factors of obesity development in adolescence is proved. Preventive measures are provided by stimulating physical activity and organising a healthy diet for adolescents. The rational nutrition of adolescents should take into account: the energy value of the diet and its balance; variety and regularity of meals; cooking technology with a predominance of culinary processing of food, which preserves the maximum amount of nutrients; compliance with the drinking regime; introduction of fasting days and restrictions on the consumption of sweet carbonated drinks, fast food, sweets and foods high in saturated fats.