Weight Loss Diets
Weight loss diets can be classified as:
starvation (0-200 calories a day); very-low calorie (200-800 calories
a day) or low calorie (more than 800 calories a day).
Starvation Diets
Starvation diets include fasting, which has been used for centuries and
results in a loss of lean body mass and mineral loss due to diuresis.
Very Low Calorie Diets
Very low calorie diets are protein-sparing modified fasts using either
a premixed liquid or meat, fish, or poultry. Very low calorie diets come
and go in popularity, often according to the push of a commercial program
or book. Generally, in a medical environment, they are reserved for patients
who have BMIs of over 30 and have failed other weight loss approaches.
Patients should be under medical supervision and must receive supplemental
vitamins and minerals. It has been established that the weight losses
over time are not greater than a mixed diet of equal caloric content,
and the resumption of eating solid foods frequently disrupts weight loss
maintenance efforts.
Low Calorie Diets
More commonly used interventions are low-calorie diets that modify the
macronutrient composition of the diet. Low-calorie diets emphasize portion
control in an effort to reduce energy intake below the level of energy
expended. For balanced, deficit diets, the treatment protocol must be
adapted to the needs of the patient. However, usually an energy deficit
diet of 500-1000 calories per day is planned for individuals with the
expectation that a weight loss of 1-2 pounds per week will occur. The
reduction of saturated fat is advised with a total fat intake of less
than 30 percent. It is important that total calories are reduced, not
just total fats, or little weight change will result.
Food Pyramid Guide
Of greatest importance is stressing "healthy eating" advised
for all Americans according to the Food Pyramid Guide and the US Dietary
Guidelines. Dietary planning and employing caloric dilution to keep the
volume of food up while reducing total calories, may decrease feelings
of deprivation and restriction.
Source: American Dietetic Association
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