Monday, January 19, 2009
Personalized Diets
Personalized diets are made by using the Exchange System. This system breaks down food portions so that calorie counting can be easily done anywhere you are. I have become very familiar and effiecient with using the exchange system, and can make a personalized menu based on expected caloric expenditure, and likes/dislikes. Each meal on this menu will be standardized to meet a certain number of calories.
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Hey its me, Crystal Bangerter (do you remember me? I know Robyn pretty well). Anywho I like this blog. I actually just lost my nutrionist at the gym because he switched to another one. I was sad. Do you have any info on continuing so that I can lose weight and tone up? Before he left he had me on no breads and 1/3 protein, starch, and veggie at lunch/dinner and then my snacks in between (granola bar, yogurt, cheese. etc.). What would you suggest. I am at about 170 and am almost 5'9". So I am getting closer to a healthy weight according to your table thingy (I think the last time I checked my BMI was 27 I believe ---checked with the handheld thingy at the gym).
ReplyDeleteYeah, I remember you. Your BMI is actually 25 now! So great job with what you are doing! I wouldn't cut out bread all together because it has a lot of good nutrients, and fiber. Just make sure you get whole grain bread. I like the 1/3 portion distribution. Veggies have a lot of bulk, meaning they fill you up without giving a lot of calories. So starting a meal with the veggies is a good idea because you will get full faster. With the snacks, I like all 3 of those suggestions, but read the nutrition facts because yogurt and granola bars often have a ton of sugar. With the cheese, most normal cheeses like cheddar have a ton of fat and calories. Fat free cottage cheese on the other hand is an excellent snack. You could also have some fruit as a snack. For the protein portion of your meals, make sure you choose lean meats like skinless poultry. If you want a more in depth diet plan, then let me know. I can calculate out your caloric needs and base your portion sizes on that.
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