The NHANES obtains measured weights in an examination gown and heights without shoes. BMI is calculated by dividing weight in kilograms by the square of height in meters.
The selection of a BMI cut point to establish the healthy weight range is based on the relationship of overweight or obesity to disease or death. A BMI of less than 25 has been accepted by numerous groups as the upper limit of the healthy weight range, because more disease occurs in most populations at or above this cut point. The lower cut point for the healthy weight range (BMI of 18.5) was selected to be consistent with national and international recommendations.
Pregnant women are excluded from the numerator and denominator.
This Indicator uses Age-Adjustment Groups: