| The News Women Can Use |
| HEALTH & WELLNESS |
| DIETARY MANAGEMENT FOR WEIGHT LOSS
PURPOSE: The goal of a weight loss plan is to decrease body fat and reduce the health risks associated with obesity. This goal coincides with the 2000 Dietary Guidelines that state, "Aim for a healthy weight". Although calorie control is a small but necessary component of a weight loss plan, more emphasis is now being placed on exercise, behavior modification and lifestyle changes. Abdominal obesity poses a greater health risk than that in the hip or thigh areas, and is linked to high blood pressure, diabetes, cardiovascular disease and certain types of cancer. Weight reduction can also be beneficial for individuals with arthritis, low back pain or venous insufficiency. Any weight loss plan should be formulated to be nutritionally adequate, yet promote a gradual weight reduction of no more than one to two pounds per week. A meal plan for weight loss may contain approximately 15-20% protein, 20-30% fat and 50-60% carbohydrate (emphasizing complex carbohydrates). No foods need to be restricted, as long as an individual feels he/she can exercise portion control. With a physicians approval, an appropriate form of exercise should be prescribed to promote long lasting weight control. Any weight loss plan should be designed to minimize relapse. Caution: High protein, low carbohydrate weight loss diets promote drastic reduction in dietary carbohydrates while fat, cholesterol and protein intake is not limited. TARGETED NUTRIENT LEVEL: Kilocalories: 1800 Sodium: 4.5-6.0 gm Protein: 75 gm Potassium: 2.8-4.0 gm Carbohydrate: 235 gm Calcium: 1200 mg Fat: 60 gm Fluid: 1500-2000cc Cholesterol: 250-300 mg Dietary Fiber: 15 gm ADEQUACY: The diet is adequate in all nutrients, however women on 1800 calories may need iron supplementation. SUGGESTED MENU PATTERN: Breakfast Noon Evening 4 oz Juice or Fruit 6 oz Soup 3 oz Meat/Sub 6 oz Cereal, Hot or 2 Crackers 3 oz Potato/Sub 1 oz Cereal, Dry 2 oz Meat/Sub 2 oz Vegetable or 1 Egg/Sub 3 oz Potato/Sub 1Salad w **FF Drsg 1slice Toast 2 oz Vegetable or 1 slice Bread 1 tsp Margarine 1 Salad with **FF Drsg 1 tsp Margarine 1 tbsp sugar free Jelly 1 slice Bread 1 svg Fruit 8 oz Skim Milk 1 tsp Margarine 8 oz Skim Milk 6-8 oz Beverage 1 svg Fruit 6-8 oz Beverage 8 oz Skim Milk 6-8 oz Beverage Sugar substitute, salt, and pepper are served with each meal. **FF = Fat Free REFERENCES FOR WEIGHT LOSS: 1. Escot-Stump S, Mahan L K. Krause's Food, Nutrition, & Diet Therapy. 10th ed. Philadelphia, PA: Lea and Febiger; 1997. 2. Foreyt JP, Goodrick GK. Living Without Dieting. Houston, Texas: Harrison Publishing Company; 1993. 3. Position of the American Dietetic Association: Weight Management. J Am Diet Assoc. 1997; 97:71-74. 4. Shick SM, Wing RR, Klem ML, McGuire MT, Hill JO, Seagle H. Persons successful at long-term weight loss and maintenance continue to consume a low-energy, low-fat diet. J Am Diet Assoc. 1998:98:408-413. 5. Shils ME, Olson JA, Shike M, Ross AC. Modern Nutrition in Health and Disease. 9th ed. Baltimore, MD: Williams & Wilkins, 1999. 6. Skender ML, Goodrick K, Del Junco DJ, Reeves R, Darnell L, Gotto AM, Foreyt JP. Comparison of two year weight loss trends in behavioral treatments of obesity: diet, exercise and combination interventions. J Am Diet Assoc. 1996; 96: 342-346. 7. Tribole E, Resch E. Intuitive Eating: A Recovery Book for the Chronic Dieter/Rediscover the Pleasures of Eating and Rebuild your Body Image. 1st Ed. New York, NY: St. Martin's Press; 1995. 8. US Department of Health and Human Services, National Institutes of Health, National Heart, Lung, and Blood Institute. Clinical guidelines on the identification, evaluation, and treatment of overweight and obesity in adults. The evidence report. Bethesda, MD; Preprint June 1998: 228pp. Table ES-4. ***Above info courtesy of the Hampton VA Veterans Adminstration Medical Library |
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