Name: __________________

Human Kinetics 103Lab #2

ASSESSMENT OF BODY COMPOSITION

Instructor: Mr. Barry LeghJanuary – April 2006

TABLE OF CONTENTSTable of Contents.........................................................................................................................................2

2.1 Objective............................................................................................................................................32.2 Preparation.........................................................................................................................................3

2.2.1 Equipment Requirements............................................................................................................32.2.2 General Information....................................................................................................................32.2.3 General Data...............................................................................................................................3

2.3 Testing...............................................................................................................................................32.3.1 Body Mass Index (BMI).............................................................................................................32.3.2 Girths..........................................................................................................................................42.3.3 Breadths......................................................................................................................................62.3.4 Sum of 5 Skinfolds.....................................................................................................................6

2.4 Results and Calculations..................................................................................................................102.4.1 BMI...........................................................................................................................................102.4.2 Waist to Hip Ratio....................................................................................................................102.4.3 Breadths....................................................................................................................................112.4.4 Skinfolds...................................................................................................................................13

2.4.4.1 Percent Body Fat Determination.......................................................................................132.4.4.2 CSEP – Health & Fitness...................................................................................................14

2.5 Fitness Rating..................................................................................................................................152.5.1 Waist to Hip Ratio....................................................................................................................152.5.2 Percent Body Fat Rating...........................................................................................................152.5.3 CSEP – Health & Fitness Ratings............................................................................................16

2.5.3.1 BMI + WC + SO5S...........................................................................................................172.5.3.2 BMI + WC.........................................................................................................................182.5.3.3 BMI + SO5S......................................................................................................................182.5.3.4 WC Alone..........................................................................................................................182.5.3.5 BMI Alone.........................................................................................................................19

2.6 Lab Questions..................................................................................................................................20

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2.1 ObjectiveThe goal of this lab is to examine body composition using height, weight, skinfolds, breadths, and girths. These scores will be used to determine different aspects of body composition including percent body fat, frame size, and fitness ratings for body composition.

2.2 Preparation2.2.1 Equipment Requirements Skinfold calipers Anthropometric (girth) tape Scale Standiometer Non-permanent marker Centurion kit

2.2.2 General Information For many of the measurements being made in this lab you must first determine the site of

measurement (landmarking).

This is a critical step towards getting an accurate score. Since you will often be making multiple measures at a site, marking is also important for repeatability.

For these reasons determine all sites before you start making any measurements.

Once making measurements, go through all the sites before coming back to make a second measurement.

2.2.3 General Data Gather the following general data:

Age(years)

Gender(M/F)

Weight Height

(kg) (cm) (m) (ft:inches)

2.3 Testing2.3.1 Body Mass Index (BMI) The goal of BMI is to tell the participant if the amount of weight they have is appropriate for their

height.

A healthy BMI signifies someone that is statistically at minimum risk for premature death.

Be aware especially at the high end BMI is incapable of distinguishing excessive weight in the form of fat from excessive muscle mass or heavy bone structure.

Position the participant under a standiometer and lower the horizontal bar to the top of the head and take a height reading.

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Have the participant take in a deep breath as you are making the measurement.

This will straighten the spine and counteract the effect of gravity (height can vary with the time of day measured).

Be sure to check that the horizontal bar on the head is level (they sometimes don’t sit level when worn).

Step on a scale and get the weight in kg.

Transfer the weight in kilograms and height in meters to the BMI equation in the results section.

2.3.2 Girths Girths involve measuring the circumference around various segments of the body.

The idea is that changes in the circumference will reflect changes in body composition.

Select a proper anthropometric tape. It should be flexible but inelastic (i.e. not stretchable).

The tension applied to the tape by the measurer should be sufficient to allow the tape to fit snugly around the body part but not tight enough to compress the subcutaneous tissue.

The zero end of the tape should be held under the free end for all girth measurements.

Waist girth has commonly been used as a method of accessing fat distribution.

It has been found that not just total fat has a health risk associated with it, but also where the fat is found.

Central adiposity on the torso has been shown to be a secondary risk factor.

By measuring the waist girth and looking at it relative to the hips an assessment can be made about the distribution of the fat on the body.

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Use the guidelines below to get a measure at the 2 girth sites:

Waist:Position the tape horizontally at the narrowest point between the bottom of the rib cage and the iliac crest.

Hip: Position the tape horizontally at the point of maximal gluteal protuberance.

Make 2 measures at each site and record the readings in the results section.

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2.3.3 Breadths The breadths are determined using a sliding caliper (in Centurion kits) and the following site

guidelines:

Elbow: (biepicondylar humerus)In a relaxed standing or seated position the right arm is raised anterior to the horizontal and the forearm is flexed at right angles to the arm. The distance is measured between the lateral and medial epicondyles of the humerus.

Do not worry if the measurement is on a slightly oblique angle as the medial epicondyle is normally a little lower than the lateral.

Knee: (biepicondylar femur)In a relaxed seated position the knee is flexed to a 90° position. The distance is measured between the medial and lateral epicondyles of the femur.

In both cases, use your fingers to palpate the epicondyles starting in a proximal position. When the bones are first felt these are the measurement sites and you can mark them.

Place the caliper arms on the marked sites.

Maintain pressure with the index fingers to compress the skin and hold this pressure while the reading is taken.

Make 2 measures at each site and report the readings in the results section.

2.3.4 Sum of 5 Skinfolds Skinfold measurement can provide good estimates of body composition provided that care is taken

in identifying the skinfold sites and in obtaining precise measurements.

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Check the skinfold area and make note of any bruising, swelling, edema, scarring, muscle atrophy or any factors which may possibly affect measurements. If significant, the fold may need to be obtained from the contralateral limb.

Raise the skinfold approximately 1 cm above the marked site, starting with the thumb and forefinger about 8 cm apart. Draw these fingers slowly together taking care to separate the underlying muscle. Attempt to raise the smallest skinfold possible. This skinfold should have approximately parallel sides.

The caliper jaws should be opened and placed directly over the skinfold mark to a depth approximating the skinfold thickness (i.e. if the skinfold appears to be 2 cm thick the calipers should be applied at a depth of approximately 2 cm).

The calipers should be applied at right angles so that the jaws are parallel to the length of the skinfold.

While maintaining a finger grasp of the skinfold, the caliper handle pressure should be gradually released. The grasp should be lightly maintained (with the pinching fingers) so that the caliper jaws can exert most of the pressure. Keep the pinch on until the calipers are removed (otherwise you may find that you remove the skin with the calipers).

A measurement should be made when the caliper needle ceases to drift or after 4 seconds (which ever occurs first) to the nearest 0.2 mm.

Move through the various skinfold sites in a rotational order, and then repeat the procedure.

Each measurement should be made at least twice, or until you have 2 measurements within 0.4 mm. Once you have two readings differing by no more than 0.4 mm, delete any extraneous measures and take the average of these two readings as your final measure.

All measurements are to be made on the right side of the body.

All sites should be marked before you start making measurements.

You will need to mark the following sites from the diagrams below:

Biceps Iliac Crest

Triceps Medial Calf

Subscapular Anterior Thigh

Abdomen Chest (males only)

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For each site a diagram is provided and a description of the site:

TricepsHave the participant flex at the elbow to a 90° bend. Find the acromion process (shoulder) and the olecranon process (elbow). With a tape measure mark a position midway between these two landmarks. Straighten the arm with the palm facing the leg. From the marked position come around the posterior of the upper arm and mark a position at the midline. A vertical skinfold is raised at this site with the calipers placed 1 cm below the raised position.

BicepsWith the arm relaxed at the side and palm facing the leg use the same midpoint as the triceps skinfold (half way between acromion and olecranon processes). This time come around anterior and mark the midline. A vertical skinfold is raised at this site with the calipers placed 1 cm below the raised position.

Subscapular

This site is just below (1 cm) the inferior angle of the scapula. Palpate the medial and lateral borders of the scapula until the angle is identified. Mark a position along the natural cleavage lines of the skin just below the inferior angle (should be running downward and outward at about a 45° angle). The calipers are placed 1 cm lateral from the site where the skinfold is raised. For obese or heavily muscled subjects you may need to have the subject place their arm behind their back to help identify the site (or to abduct and adduct their arm). Ensure that all marks and measurement are made with the participant standing erect with their arms by their side.

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Iliac CrestThe subject stand erect with their feet together and with their right hand placed on their left shoulder. A mark is made on the midaxillary line 3 cm superior to the iliac crest. An oblique skinfold can be raised here by following the natural cleavage lines of the skin (forward and slightly downward). The calipers are placed 1 cm anterior to the site where the skinfold is raised.

Medial CalfThe subject stands in a relaxed position with the arms at the side. Place the right foot on a box or step to allow a 90° bend at the knee (or sit in a chair with the knee bent in the same position). With the calf relaxed a vertical fold is raised along the long axis of the leg at the point of maximum calf girth. The calipers are placed 1 cm distal to the point the skinfold is raised.

Pectoral (Chest)The chest site is identified as 1 cm inferior from the axilla, along a line running from the anterior axillary fold to the nipple. This oblique fold is raised along this aforementioned line.

AbdominalA site is marked 3 cm lateral to and 1 cm inferior of the midpoint of the umbilicus. A vertical fold is raised and measured at this site.

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Thigh The thigh site is marked on the midline of the anterior thigh midway between the inguinal crease and the proximal border of the patella. The subject should be standing their right foot resting on a small (4-5 cm elevation). A vertical fold is measured. During measurement the right thigh should be relaxed with most of the weight going onto the left limb. Should you have any trouble raising a skinfold at this site, you may need to seat your subject, and have them take the weight of their thigh in both hands to minimize skin tension.

Record the readings (2 – 3 depending on accuracy) for each of the sites in the results section.

2.4 Results and Calculations2.4.1 BMI From height and weight calculate the BMI as follows:

Weight kg

BMI = _____________________

Height2 m2

BMI = kg/m2

2.4.2 Waist to Hip Ratio Record the girth results and take the average for calculations:

Site 1st measurement 2nd measurement Average

Waist

Hip

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Ratio of waist girth to hip girth:

Waist Girth cm

WHR = _____________________

Hip Girth cm

Ratio =

2.4.3 Breadths Record the breadth results and take the average for calculations:

Site 1st measurement 2nd measurement Average

Elbow cm

Knee cm

Convert the elbow breadth to millimeters (multiply by 10) and report:

Elbow Breadth = mm

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Determine a frame size from height and elbow breadth:

Frame size determined from height and elbow breadth (mm)

Height Frame Size

Males: Small Medium Large

5’ 2.5” or less < 64 64 – 72 > 72

5’ 3” – 5’ 6.6” < 67 67 – 74 > 74

5’ 7” – 5’ 10.5” < 69 69 – 76 > 76

5’ 11” – 6’ 2.5” < 71 71 – 78 > 78

6’ 3” or more < 74 74 – 81 > 81

Females:

4’ 10.5” or less < 56 56 – 64 > 64

4’ 11” – 5’ 2.5” < 58 58 – 65 > 65

5’ 3” – 5’ 6.5” < 59 59 – 66 > 66

5’ 7” – 5’ 10.5” < 61 61 – 68 > 69

5’ 11” or more < 62 62 – 69 > 69

Height is given including one-inch heelsAdapted from Metropolitan Life Insurance Company (1983)

Frame Size =

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2.4.4 Skinfolds Record each of the skinfold sites and take an average of the 2 closest scores:

Site 1st 2nd 3rd Average

Biceps

Triceps

Subscapular

Iliac Crest

Medial Calf

Chest(males only)Abdominal

Anterior Thigh

2.4.4.1 Percent Body Fat Determination Sum the following 3 skinfolds base on gender:

Method Sum of Skinfolds(mm)

3 Site Male (chest, abdomen, and anterior thigh) =

or

3 Site Female (triceps, iliac crest, and anterior thigh) =

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Use the following nomogram to determine the percent body fat by connecting a straight line from age to sum of 3 skinfolds and reading the percent body fat off the gender specific centre line:

Body Fat = %

2.4.4.2 CSEP – Health & Fitness From the 5 average skinfold site values determine a sum for biceps, triceps, subscapular, iliac crest,

and medial calf (sum of 5 skinfolds or SO5S):

SO5S = mm

This value along with BMI and WC (waist circumference or girth) are used below for a fitness rating.

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2.5 Fitness Rating2.5.1 Waist to Hip Ratio Check the following standards for risk of cardiovascular disease (“low” is considered ideal).

Determined Risk =

2.5.2 Percent Body Fat Rating Determine a body fat rating based on the percentage from the nomogram:

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2.5.3 CSEP – Health & Fitness Ratings In the Canadian Society for Exercise Physiology (CSEP), a body composition rating can be

determined a number of ways based on which scores are available:

1 BMI + WC + SO5S

2 BMI + WC

3 BMI + SO5S

4 WC alone

5 BMI alone

The accuracy of the health status assessment for body composition decreases as you move down the above list from 1 to 5 (1 is likely the most accurate, 5 the least).

For our purposes you will try all 5 methods.

Two gender specific tables are used to generate a point value as part of each assessment method:

MalesBMI

(kg/m2)Points

Column AWC(cm)

PointsColumn B

SO5S(mm)

PointsColumn C

< 18.5 3 All Girths 3< 25 3

25 – 54 455 – 77 3

> 77 2

18.5 – 24.9 4< 94 4 < 54 4

94 – 101 3 54 – 77 3> 101 1 > 77 2

25.0 – 29.9 3< 94 4 < 54 4

94 – 101 3 54 – 77 3> 101 1 > 77 2

30.0 – 32.4 2< 94 4 < 54 4

94 – 101 2 54 – 77 3> 101 0 > 77 2

32.5 – 35.0 1< 94 4 < 54 4

94 – 101 2 54 – 77 2> 101 0 >77 1

> 35.0 0< 94 4 < 54 4

94 – 101 2 54 – 77 2> 101 0 > 77 0

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FemalesBMI

(kg/m2)Points

Column AWC(cm)

PointsColumn B

SO5S(mm)

PointsColumn C

< 18.5 3 All Girths 3< 46 3

46 – 83 484 – 113 3

> 113 2

18.5 – 24.9 4< 80 4 < 83 4

80 – 87 3 83 – 113 3> 87 1 > 113 2

25.0 – 29.9 3< 80 4 < 83 4

80 – 87 3 83 – 113 3> 87 1 > 113 2

30.0 – 32.4 2< 80 4 < 83 4

80 – 87 2 83 – 113 3> 87 0 > 113 2

32.5 – 35.0 1< 80 4 < 83 4

80 – 87 2 83 – 113 2> 87 0 > 113 1

> 35.0 0< 80 4 < 83 4

80 – 87 2 83 – 113 2> 87 0 > 113 0

2.5.3.1 BMI + WC + SO5S Find the appropriate row based on the BMI score.

From the BMI row go over to the WC column and find the row your participant’s WC is in (< 80, 80 – 87, and > 87 for example).

Based on this row determine the points from “Column B” and report:

PointsColumn B

From the BMI row go over to the SO5S column and find the row your participant’s SO5S is in (< 83, 83 – 113, and > 113 for example).

Based on this row determine the points from “Column C” and report:

PointsColumn C

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Substitute these point values into the following equation:

(Column B * 1.5) + Column C

Score (out of 4) = ______________________________________

2.5

Score (out of 4) =

This value between 0 – 4 can then be looked at in the fitness rating and interpretation advice below.

2.5.3.2 BMI + WC Find the appropriate row based on the BMI score.

From the BMI row go over to the WC column and find the row your participant’s WC is in (< 80, 80 – 87, and > 87 for example).

Based on this row determine the points from “Column B” and report:

PointsColumn B

The points from Column B can then be looked at in the fitness rating and interpretation advice below to determine the rating based on BMI and WC.

2.5.3.3 BMI + SO5S Find the appropriate row based on the BMI score.

From the BMI row go over to the SO5S column and find the row your participant’s SO5S is in (< 83, 83 – 113, and > 113 for example).

Based on this row determine the points from “Column C” and report:

PointsColumn C

The points from Column C can then be looked at in the fitness rating and interpretation advice below to determine the rating based on BMI and SO5S.

2.5.3.4 WC Alone Use the BMI row where a score of 27.0 would be (i.e., 25.0 – 29.9).

From this BMI row go over to the WC column and find the row your participant’s WC is in (< 80, 80 – 87, and > 87 for example).

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Based on this row determine the points from “Column B” and report:

PointsColumn B

The points from Column B can then be looked at in the fitness rating and interpretation advice below to determine the rating based on WC alone.

2.5.3.5 BMI Alone Find the appropriate row based on the BMI score.

Determine the points from Column A this score corresponds to and report:

PointsColumn A

The points from Column A can then be looked at in the fitness rating and interpretation advice below to determine the rating based on BMI alone.

From the point values for the 5 methods ratings are determined as follows:

HEALTHY BODY COMPOSITION(conversion between health benefit ratings and scores)

Excellent (E) 4

Very Good (VG) 3

Good (G) 2

Fair (F) 1

Needs Improvement (NI) 0

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Rating for the 5 methods:

BMI + WC + SO5S

BMI + WC

BMI + SO5S

WC Alone

BMI Alone

Use the following as a general interpretation of the rating for body composition:

HEALTH BENEFIT ZONES FOR BODY COMPOSITION

Excellent Your body composition falls within a range that is generally associated with optimal health benefits.

Very Good Your body composition falls within a range that is generally associated with considerable health benefits.

Good Your body composition falls within a range that is generally associated with many health benefits.

Fair Your body composition falls within a range that is generally associated with some health risk. Continuing to progress from here into the GOOD zone will further increase the health benefits associated with your body composition.

Needs Improvement

Your body composition falls within a range that is generally associated with considerable health risk. Try to achieve and maintain a healthy body composition by enjoying regular physical activity and healthy eating. Progressing from here into the FAIR zone is a very significant step to increasing the health benefits associated with your body composition.

2.6 Lab Questions1. What are the various sources of error in each of the methods of calculating body composition?

2. What methods should be used for subjects under the age of 16 years, and over the age of 60 years?

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