Science of Fat

Lecture 2 – Understanding Fat: Syndrome X and Beyond

by Ronald M. Evans, PhD

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  1.  1.  Start of Lecture 2
  2.  2.  Introduction by HHMI Vice President Dr. Peter Bruns
  3.  3.  Introductory interview with Dr. Ronald Evans
  4.  4.  What changed in the last 30 years to cause an obesity epidemic?
  5.  5.  Food, particularly fat, is irresistible
  6.  6.  Contributing factors to obesity
  7.  7.  How many calories are in one ounce of fat?
  8.  8.  Portion sizes have gone up
  9.  9.  Sedentary lifestyle and marketing are also factors
  10. 10.  Obesity trends worldwide and in the U.S.
  11. 11.  BMI and its shortcomings
  12. 12.  Environment can affect obesity: The Pima Indian example
  13. 13.  Animation: How dietary fat ends up in fat tissue
  14. 14.  Q&A: Can differences in Pima tribes be attributed to genetics?
  15. 15.  Q&A: Have adoption studies looked for Pima genetic changes?
  16. 16.  Q&A: What do the four heaviest states have in common?
  17. 17.  Q&A: Are fast-food restaurants responsible for obesity?
  18. 18.  Is obesity related to laziness?
  19. 19.  Video: Behavior of obese and normal mice
  20. 20.  Health consequences of being overweight
  21. 21.  Animation: Timeline of obesity-related health problems
  22. 22.  Animation: How a heart attack occurs
  23. 23.  The role of fat tissue
  24. 24.  The link between fat and sugar
  25. 25.  Diet and exercise are key
  26. 26.  Q&A: How long have you been a researcher in fat?
  27. 27.  Q&A: What disease is caused by glucose gridlock?
  28. 28.  Q&A: What is the difference between good fat and bad fat?
  29. 29.  Q&A: How are LDL and HDL levels controlled?
  30. 30.  Q&A: Why is adipose tissue in the muscle?
  31. 31.  Q&A: How does the body decide where to store fat?
  32. 32.  Q&A: What are the effects of gaining fat centrally and elsewhere?
  33. 33.  Q&A: What research is there relating depression and obesity?
  34. 34.  Closing remarks by HHMI Vice President Dr. Peter Bruns


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