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Transcript
Myth Busters Guide to Fad Diets Ryan Summerford SPH Nutrition Student Fad Diets Composition of Food Carbohydrates: Fruits, pasta, bread, rice, vegetables Glycemic Index Diets: Dr. Phil, Atkins The Zone, South Beach Weight Watchers, Raw Foods Dr. Phil Concept: Permanent weight maintenance through behavior change. Strategy: Seven Keys to weight loss centered around CONTROL! Objective: Realistic and Measurable Goals Weakness: Outdated nutritional information Complex emotional issues through simple solutions. The “New” Atkins Diet Concept: Alter the body’s metabolism to burn fat while building muscle mass. Strategy: Restricts carbs with focus on protein. Vitamin/ mineral supplementation. Weakness: Initial phase: only 20g CHO per day. THE ZONE Concept: Balanced nutritional approach. DIET: 40% Carbohydrates 30% Fat 30% Protein Objective: Allows body to reach physical peak Weakness: Complicated calories computations and portion measurements. South Beach Phase One: Ban most carbohydrates (fruit, bread, rice, pasta) Normal portion (meat, poultry, shellfish, eggs, nuts) 8-13lb weight loss in 2 weeks. Phase Two: “good” carbohydrates based on Glycemic Index. Maintain until goal weight is achieved (1-2 lbs/ wk). Phase Three: Moderation in food choices WEAKNESS: Potentially Dangerous Accelerated Weight loss in first phase. Weight Watchers Concept: Point system calculates the amount of calories you can eat without gaining weight. Maintenance: Weekly support groups, online resources. Positive: Give extra points for physical activity! Weakness: Limits food intake which could lead to vitamin/ mineral deficiencies. RAW FOODS Concept: Cooked foods lose natural vitamins and enzymes needed for a strong immune system. Positive: Raw foods are high in fiber, while low in total fat and saturated fat. Weakness: Restriction of nutrients. Eliminates animal products. Could lead to deficiencies in Vitamin B12 and Vitamin D THE FOOD GUIDE PYRAMID Food Group 1600 2200 2800 kcal kcal kcal Grains 6 6 11 Vegetables 3 4 5 Fruit 2 3 4 Dairy 3 3 3 Protein 2 2 3 Resources American Dietetic Association www.eatright.org USDA 2005 Dietary Guidelines for Americans http://www.health.gov/dietaryguidelines/ National Cattleman’s Beef Association http://www.beef.org