- 08 May 2009
Adopting life-long healthy eating habits requires a lifestyle fit, with minimum disruption and deprivation. After some experimentation.
Each client will discover what she/he has to do (nutritionally) to control body fat. The key is getting the maximum benefit from minimal change. Each individual will need to set dietary priorities, a process which requires a brief explanation.
Although eating for fat loss requires a reduction in energy intake, counting calories is likely to be counter-productive. It is the source of calories which is important and there is a hierarchy for dietary restriction of specific sources. Fat, with the greatest energy content (9 kcal/g) is a suitable first target for dietary modification. Alcohol has 7 kcal/g and is a secondary consideration. Next on the list is carbohydrates as sugars (4 kcal/g), finally followed by carbohydrate as starch (still 4 kcal/g). If body fat goals are met by targeting fat intake alone, then less emphasis on decreasing other energy sources is required.
If clients cut back on fat, alcohol and sugar and still want to get more off their waistlines, the only thing left is to reduce starchy carbohydrate foods like bread, pasta, rice, potato and corn. This last modification will markedly decrease the volume of food intake, but will challenge hunger and appetite regulation. Severe restrictions in food intake may trigger binges and result in a situation.
Worse than existed initially. This will signal that dietary efforts have been too drastic.
This explanation shows that there is a method for success and that at some stage the limitations of dietary change will be experienced. Going short on the body’s preferred energy fuel (starchy carbohydrates) has its hazards. It is important for clients to be aware of this risk and to put effort into increasing their level of movement Increasing energy expenditure will allow them to eat more, giving flexibility to their eating program.
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- Category: Weight Loss