HEALTHY EATING PLAN

I believe I posted similar article before but i found priotised in studying about calorie intakes which plays an important task in being healthy and weight loss. It is important to choose a healthy eating program that you can stick with for life. Dieting simply produces a yo-yo effect. Yes, you may lose weight, but how long until it is back. Eat healthy, drink plenty of water, exercise daily and get plenty of rest.


It is important to know how many calories you actually need to maintain your weight. Many of us actually do not get enough calories. Our body therefore thinks we are starving it and hard as we may try the pounds will not come off. Use this tool to Estimate Your Calorie Needs. Also see the handy Nutrition Calculator to figure how many fat grams you need in your daily diet.

STEPS FOR A HEALTHIER YOU

To lose weight eat the only minimum number of servings for each food group daily. The only exception here is the vegetable group ... you can eat all the vegetables you want. Be sure to get in the minimum servings each day. Do not leave out any food group and do not skip meals. In fact it is easier to eat healthy if you eat 3 meals daily and one or two scheduled snacks. Also be sure to keep your selections to the items that are low in fat. Try to choose items that are naturally low in fat and high in fiber. Many, commercially prepared "low fat" products are packed with sugar and unwanted chemicals.

Know what you are eating. Read labels; and learn portion control.

Remember that how you prepare food can add more fat than the food itself. Use spices, herbs, and non stick sprays. Do not fry food. Bake, broil, grill, etc.

Try new healthy recipes!

WEIGHT MANAGEMENT

·         To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended.

·         To prevent gradual weight gain over time, make small decreases in food and beverage calories and increase physical activity.

PHYSICAL ACTIVITY

·         Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight.

·         To reduce the risk of chronic disease in adulthood: Engage in at least 30 minutes of moderate- intensity physical activity, above usual activity, at work or home on most days of the week.

·         For most people, greater health benefits can be obtained by engaging in physical activity of more vigorous intensity or longer duration.

·         To help manage body weight and prevent gradual, unhealthy body weight gain in adulthood: Engage in approximately 60 minutes of moderate- to vigorous-intensity activity on most days of the week while not exceeding caloric intake requirements.

·         To sustain weight loss in adulthood: Participate in at least 60 to 90 minutes of daily moderate-intensity physical activity while not exceeding caloric intake requirements. Some people may need to consult with a healthcare provider before participating in this level of activity.

·         Achieve physical fitness by including cardiovascular conditioning, stretching exercises for flexibility, and resistance exercises or calisthenics for muscle strength and endurance.

ADEQUATE NUTRIENTS WITHIN CALORIE NEEDS

·         Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol.

·         Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the U.S. Department of Agriculture (USDA) Food Guide or the Dietary Approaches to Stop Hypertension (DASH) Eating Plan.

FOOD GROUPS TO ENCOURAGE 

·         Consume a sufficient amount of fruits and vegetables while staying within energy needs. Two cups of fruit and 21/2 cups of vegetables per day are recommended for a reference 2,000-calorie intake, with higher or lower amounts depending on the calorie level.

·         Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups (dark green, orange, legumes, starchy vegetables, and other vegetables) several times a week.

·         Consume 3 or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains.

·         Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products.

FOOD SAFETY 

To avoid microbial foodborne illness:

·         Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed to avoid spreading bacteria to other foods.

·         Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods.

·         Cook foods to a safe temperature to kill microorganisms.

·         Chill (refrigerate) perishable food promptly and defrost foods properly.

·         Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, or raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.

FATS 

·         Consume less than 10 percent of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans fatty acid consumption as low as possible.

·         Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.

·         When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free.

·         Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.

CARBOHYDRATES 

·         Choose fiber-rich fruits, vegetables, and whole grains often.

·         Choose and prepare foods and beverages with little added sugars or caloric sweeteners, such as amounts suggested by the USDA Food Guide and the DASH Eating Plan.

·         Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar- and starch-containing foods and beverages less frequently.

SODIUM AND POTASSIUM 

·         Consume less than 2,300 mg (approximately 1 teaspoon of salt) of sodium per day.

·         Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables.

ALCOHOLIC BEVERAGES 

Those who choose to drink alcoholic beverages should do so sensibly and in moderation -- defined as the consumption of up to one drink per day for women and up to two drinks per day for men.

·         Alcoholic beverages should not be consumed by some individuals, including those who cannot restrict their alcohol intake, women of childbearing age who may become pregnant, pregnant and lactating women, children and adolescents, individuals taking medications that can interact with alcohol, and those with specific medical conditions.

·         Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill, or coordination, such as driving or operating machinery.