Name: __________________

Human Kinetics 103

Lab #2
ASSESSMENT OF BODY COMPOSITION

Instructor: Mr. Barry Legh

January – April 2006
 TABLE OF CONTENTS
Table of Contents.........................................................................................................................................2
2.1 Objective............................................................................................................................................3
2.2 Preparation.........................................................................................................................................3
2.2.1 Equipment Requirements............................................................................................................3
2.2.2 General Information....................................................................................................................3
2.2.3 General Data...............................................................................................................................3
2.3 Testing................................................................................................................................................3
2.3.1 Body Mass Index (BMI).............................................................................................................3
2.3.2 Girths...........................................................................................................................................4
2.3.3 Breadths......................................................................................................................................6
2.3.4 Sum of 5 Skinfolds .....................................................................................................................6
2.4 Results and Calculations..................................................................................................................10
2.4.1 BMI...........................................................................................................................................10
2.4.2 Waist to Hip Ratio....................................................................................................................10
2.4.3 Breadths....................................................................................................................................11
2.4.4 Skinfolds...................................................................................................................................13
2.4.4.1 Percent Body Fat Determination........................................................................................13
2.4.4.2 CSEP – Health & Fitness...................................................................................................14
2.5 Fitness Rating...................................................................................................................................15
2.5.1 Waist to Hip Ratio....................................................................................................................15
2.5.2 Percent Body Fat Rating...........................................................................................................15
2.5.3 CSEP – Health & Fitness Ratings.............................................................................................16
2.5.3.1 BMI + WC + SO5S............................................................................................................18
2.5.3.2 BMI + WC.........................................................................................................................19
2.5.3.3 BMI + SO5S......................................................................................................................19
2.5.3.4 WC Alone..........................................................................................................................19
2.5.3.5 BMI Alone.........................................................................................................................21
2.6 Lab Questions..................................................................................................................................22

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2.1 Objective
The 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 Preparation
2.2.1 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 Gender Weight Height

(years) (M/F) (kg) (cm) (m) (ft:inches)

2.3 Testing
2.3.1 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:

Triceps
Have 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.

Biceps
With 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 Crest
The 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 Calf
The 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.

Abdominal
A 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 Calculations

2.4.1 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 heels
Adapted 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 Rating
2.5.1 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:

Males
BMI Points WC Points SO5S Points
(kg/m2) Column A (cm) Column B (mm) Column C
< 25 3
< 18.5 3 All Girths 3 25 – 4
54
55 – 3
77
> 77 2
< 94 4 < 54 4
18.5 – 4 94 – 101 3 54 – 3
24.9 77
> 101 1 > 77 2
< 94 4 < 54 4
25.0 – 3 94 – 101 3 54 – 3
29.9 77
> 101 1 > 77 2
< 94 4 < 54 4
30.0 – 2 94 – 101 2 54 – 3
32.4 77
> 101 0 > 77 2
< 94 4 < 54 4
32.5 – 1 94 – 101 2 54 – 2
35.0 77
> 101 0 >77 1
< 94 4 < 54 4
> 35.0 0 94 – 101 2 54 – 2
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 77
> 101 0 > 77 0

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 Females
BMI Points WC Points SO5S Points
(kg/m2) Column A (cm) Column B (mm) Column C
< 46 3
< 18.5 3 All Girths 3 46 – 83 4
84 – 3
113
> 113 2
< 80 4 < 83 4
18.5 – 4 80 – 87 3 83 – 3
24.9 113
> 87 1 > 113 2
< 80 4 < 83 4
25.0 – 3 80 – 87 3 83 – 3
29.9 113
> 87 1 > 113 2
< 80 4 < 83 4
30.0 – 2 80 – 87 2 83 – 3
32.4 113
> 87 0 > 113 2
< 80 4 < 83 4
32.5 – 1 80 – 87 2 83 – 2
35.0 113
> 87 0 > 113 1
< 80 4 < 83 4
> 35.0 0 80 – 87 2 83 – 2
113
> 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:

Points
Column 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:

Points
Column 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:

Points
Column 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:

Points
Column 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:

Points
Column 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:

Points
Column 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 Your body composition falls within a range that is generally associated with
Improvement 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 Questions

1. 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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