Wednesday, August 7, 2013

Eat Healthy to be Healthy

If you are overweight, you probably have questions about what you should or shouldn’t eat. You start wondering if you can ever have your favorite food again with a question like ‘Do I have to change my whole diet just because I am fat?’ Luckily the answer is NO. There is nothing that you can’t eat. You just don’t have to give your favorite foods up or stop eating at your beloved restaurants. But, it is certainly important to know that everything you eat has an effect on your body. Controlling the amount you eat while making healthy food choices can help you manage your weight better and prevent other health problems too.

You can start it off with reading food labels carefully, developing a practical meal plan and setting goals for healthy eating. Eat breakfast every day. Breakfast helps you begin the calorie-burning process that provides you energy. Include small snacks between meals as part of your daily intake to keep your body going. Space your meals throughout the day. Going too long without eating may result in excessive hunger, which can lead to overeating later on. Try to eat every 4 to 5 hours during waking hours.

Healthy diet plan

There are three main types of nutrients in food: carbohydrates (carbs), proteins and fats. A healthy meal includes all three types. Bread, pasta, rice, fruits, vegetables (such as potatoes, corn, peas, and dried beans), milk, and sweets are all carbs, which up to some extent won’t hurt. There is a misconception that obese people can’t have sweets. The truth is Sugar is just another carbohydrate, which can fit into your meal perfectly. Sugary foods, however, do not have the same nutrition as grains, and can often be high in fat and calories. This is why it’s best to limit sugar-containing foods to small portions of your meal plan.

Follow the plate method of meal planning, which includes a healthy balance of foods and controlled portions. For which, visually divide your plate into four sections. For dinner or lunch, fill half the plate with non-starchy vegetables (such as: green beans, cabbage); one fourth should contain meat or other protein (fish, eggs, low-fat cheeses, cottage cheese, beans or legumes) while one fourth is to contain starch (such as a potato or whole grain bread). On the side, include an eight ounce glass of low-fat milk or a small piece of fruit.

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