1) Do Not Skip Meals/Snacks
· It is important to include snacks. You should not go longer than 3-4 hours without eating (when you are awake) and you should never skip a meal.
· Snacks should be balanced: Preferably a carbohydrate (with fiber) and protein and / or fat.
o apple with peanut butter or cheese stick; PowerBar Pria or Luna Bar or Balance Bar; 1/2 cup fruit and ½ cup low fat cottage cheese
2) Increase your Fiber (Aim for 25-40 g per day)
Increase your intake of fiber to 25-40 g per day
• Benefits of Fiber
– Decrease Cholesterol:
• Soluble Fiber
– Increase Satiety
– Keeps You Regular
• Soluble versus Insoluble Fiber
• Sources of Fiber:
– ½ cup vegetables = 2-4 g fiber
– ½ cup fruit = 2-4 g fiber
– ½ cup beans = 6-8 g fiber
– Whole grains
• whole wheat bread = 2-3 g per slice
• Whole grain cereal = 3-5 g per serving
• ½ cup whole wheat pasta = 6 g
3) Do not drink your calories
· 8 oz Sweet Tea = 100 calories
· 12 oz Regular Soda = 150 calories
· 8 oz Juice = 120 – 150 calories
· Alcohol:
i. 1 Regular Beer = 150 calories
ii. 1 Lite Beer = 90-120 calories
iii. 5 oz Wine = 100 calories
4) Decrease your intake of fried foods
· if you must eat them try to eat one time a week or less
5) Anytime you eat, you must “plate” your food & sit down to eat.
· Avoid bags or buy individually portioned foods
6) Change Your Plate
· ½ of your plate is non starchy vegetables, ¼ of your plate is a lean protein and ¼ of your plate is a starch
7) Eat 75% of food from home
· Plan meals for the week (including Breakfast, Lunch, Dinner, and Snacks)
8) Drink plenty of fluid.
· Aim for 3 (16 oz) bottles of water per day.
· Watch your intake of diet sodas and drinks sweetened with non nutritive sweeteners (aspartame, splenda, saccharin), including crystal light and some flavored waters.
9) Listen to True Hunger:
· Eat when you are hungry, do not allow hunger to lead to starving.
10) Listen to Satiety:
· Stop eating when you start to feel full.
· Think about how full you are, on a scale of 1-10 (1= not full at all, 10= so full your about to bust)
This information was provided by a YMCA dietician
No comments:
Post a Comment