Food and nutrition.pdf

48 Diet and Healthweight reduction programme is to promote permanent life-style changes.The physical and psychological consequences of repeated weightfluctuations may be more harmful than maintaining some degree ofoverweight.The ultimate goal of all weight loss programs is to reduce nutritionalrisk factors associated with chronic diseases by increasing consumerawareness of healthy food choices.In 1992 over 49 million people were dieting. The National CouncilAgainst Fraud estimates that quackery costs consumers between $25billion and $50 billion a year - and nutrition fraud is the most commontype.Therefore to identify a quality weight loss programme, and not to bemisled by a "fad diet", the following indicators must be considered:• A variety of foods. Weight control programs should beindividualized to fit people's life-styles and food preferences.Individualization diminishes feelings of deprivation, which leadto discouragement, bingeing, and rebound weight gain - allhallmarks of the yo-yo diet syndrome.• Enough calories to maintain good health. Consuming less than1200 kcal a day may result in loss of muscle instead of fat andmay compromise nutritional status as a result of deficientnutrient intakes.• Realistic weight loss goals. To lose body fat and not just water,a maximum weight loss of 2 pounds per week is advised.• Regular exercise. Especially as we age, exercise can be the keyto weight loss and maintenance of a desirable weight.• Behaviour modification. Registered dietitians counsel people tokeep lost weight off by helping them alter their eating behaviourand responses to foods for the rest of their lives.Unfortunately, a current trend toward the view that a single food iseither a panacea or a poison is being gradually adopted by major healthassociations. This "good foodlbad food" dichotomy ignores the consensusamong nutritionists that all foods can be compatible with health whenused in moderation as part of a balanced, varied diet.Over the past decade people have become obsessed with thenutritional value of the food they eat. Time and again, nutrition rankshigh among consumer concerns, along with food safety, convenience,quality, and value. In the United States sales in the "healthy foods"category accounted for $65 billion in 1985, but are expected to reach $98billion by 1995.Consumers are asking for specific information about which foods and,in particular, which brands of packaged foods to choose from when they