The Study on the Typology of Kenyang Diet and Low-Energy Diet on Obesity Therapy

Abstract

This study examines the characteristics and composition of macro and micronutrients in kenyang diet in obesity therapy compared with a regular obesity diet, a low-energy diet. The approach is qualitative, Diet Quality Index (DQI-I) instruments is used for kenyang diet and low-energy diet consumers. Kenyang diet and the low energy diet have different characteristics from qualitative and quantitative aspects. Kenyang diet has the principle of natural food ingredients without processing and elimination of food additives. In comparison, the low-energy diet focuses on consuming foods low in energy, high in protein, sufficient in fat, and high in fiber. The composition of the kenyang diet obtained was 22% protein, 45% fat, and 35% carbohydrates from the total energy intake. Compared to kenyang diet, low-energy diet meets a balanced nutritional composition. Processing the menu in kenyang diet and low-energy diet has differences in frying technique. Kenyang diet as a qualitative diet has advantages and disadvantages in terms of nutrition and health. Consumption of natural foods and avoiding processed foods is a good health approach. Kenyang diet uses mindful techniques as the initial stage of the diet by giving full attention to what is eaten. However, kenyang diet has a risk of iodine and potassium deficiency due to the absence of consumption of table salt and milk in the long term.