Thursday, November 6, 2014
Wednesday, November 3, 2010
Eating Healthy on a Budget
Introduction
The diet industry brings in over a billion dollars a year with quick fix fad diets and pills guaranteeing weight loss. The problem with the industry is that there is no quick fix for obesity. These fad diets are only contributing to the problem. We live in an age of instant gratification and convenience and as a result we are more sedentary. A few of the contributing factors leading to obesity are: increased portion sizes; fast food and eating out more often; increased soft drink and sugary beverages; increased television, internet use, and video gaming (Purnell & Paulanka, 2008). Obesity puts people at risk for other diseases. The best way to prevent obesity related disease is to lose weight. But there is no quick weight loss plan that has lasting results. Losing weight for your health is a life style change. It takes learning to eat a balanced diet and becoming more active. However, eating healthy nutritious foods cost more than eating low cost foods most people can afford (Palmer, 2009). Learning how to stretch your food budget is one of the factors that will help you be successful at changing your life style for health. Teaching this group of older adults who are currently obese and on a tight budget make the topic life style changes for weight loss while maintaining their food budget. Each of them have some knowledge and are motivated by internal locust. They are all female, over age 65, while, and all have a high school education.
Obesity and Health Consequences
Obesity is becoming one of the most prevalent diseases of our time. According to the National Health and Nutrition Examination Survey data from 2007-2008 reported that 68% of adults age > 20 are overweight or obese with a Body Mass Index (BMI) >25 kg/m2 (Centers for Disease Control and Prevention, 2008). Of that the percentage of adults considered obese with a BMI >30 kg/m2 was 33.8%. The report also showed that men were slightly more obese than women. Obesity is a worldwide health epidemic. Obesity puts people at risk for Type 2 Diabetes, hypertension, certain cancers, stroke, and other diseases (Purnell & Paulanka, 2008). People with abdominal fat are more likely to develop Type 2 Diabetes, metabolic syndrome, insulin resistance, dyslipidaemia, inflammation, thrombosis, and Cardiovascular Disease (Appel & Bannon, 2007). Fenn (2007) showed in his study that having an abdominal girth > 35 inches for women and > 42 inches for men showed an increased risk factor. 90% of the hospitalized patients I have seen are obese with a BMI >30 kg/m2 and 20% of them have a BMI > 40 kg/m2 which is considered morbidly obese. The risk of premature death in patients with a BMI > 30 kg/m2 is 50-100% greater than that of a patient with a BMI of 20-25 kg/m2 (Riley, 2005) The average hospital stay for these patients is 7 days due to all of their co-morbidities. Palmer (2009) reports that obesity alone accounts for over $75 billion dollars in health care costs per year.
Older Adults and Obesity
In older adults obesity has been linked to worse health related quality of life (Flood & Newman, 2007). Obese older adults are more likely to report feelings of hopelessness and may be less likely to be motivated to change. Many of these people have tried to lose weight multiple times and either had lost it only to gain it and more back or lost very little. In older adults the health related problems from obesity become even more prevalent. The increased weight leads to Degenerative Joint Disease and subsequently joint replacement surgery. Many of these patients also develop respiratory problems like Sleep Apnea and Congestive Heart Failure from the weight on their system (Flood & Newman, 2007).
Keys to Losing Weight
The only way to effectively and permanently lose weight is to eat a balanced diet and get some form of exercise in on most days (Bowles, Picano, Epperly, & Myer, 2006). In other words adopt a healthy life style. Some other key components are drinking enough water for your body, eating every 2-4 hours, and making sure you are not eating more calories than you are burning. According to Flood and Newman (2007) many older adults do not understand how to eat a balanced diet for weight loss. Many of the people in this age group grew up with the concept that a proper meal had to have meat and potatoes. Assessing what the client currently eats is important to get a baseline of their nutritional deficits and knowledge. It is imperative with this age group to educate them about Vitamin D, Calcium, and Vitamin B12 intake. Older adults need a protein intake of 0.8 g/kg body weight and need to increase that to 1.0-1.3 g/kg who engages in resistance training. Fiber is another important dietary consideration as it has been associated with lowering blood sugar and blood fat levels while promoting peristalsis. Older adults are encouraged to drink at least 30 mL/kg of body weight of water per day. The body requires a minimum of 1000mL of water per day just to compensate for insensible losses (Flood & Newman, 2007). Exercise is the last category for life style change (Pender, Murdaugh, & Parsons, 2010). Even beginning with 5-10 minutes of walking will benefit weight loss efforts. A Baseline assessment for endurance and flexibility needs to be done to suggest the best and safest way to begin an exercise routing for the older adult.
The Clients
Older adults tend to focus on past life experiences they may be reluctant to try anything they feel they have already failed at so it will be important to be able to show them how to be successful this time. One client is in the pre-contemplative stage of change while the other two are in the contemplative stage (Bastable, 2008). One has a blind eye so is physically limited and will need to sit where she can see well. Each client is motivated by internal locust and wants to change. Two are Diabetic and want to know how to better control there Diabetes with diet. All three are on a fixed budget and have little confidence in being able to change due to the increased costs of healthy food. The plan is to have each of them take notes from a power point presentation. I will have them figure out their weight in KG so that we can work out how much water and protein they each need. I will have a tool available to determine how many calories they need for their Base Metabolic Rate (BMR). Older adults also may not remember all of the information presented so handouts and interactive activity will help stimulate memory. I will give them handouts with tips on reading labels and what foods to buy in season so that they cost less. Some of the strategies for eating healthy on a budget will include meal planning, honing the seasons, eating less animal protein, eating smaller portions, adding legumes, cutting out waste, and cutting out low nutrient foods.
Conclusions
With the prevalence of obesity and Diabetes increasing yearly there is no time like the present to begin educating people on how to change their life style to combat it. Losing even 10% of your body weight can significantly reduce your risks of developing Diabetes and Cardiovascular Disease. Fad diets do not work and you can not expect to lose weight overnight. Successful weight loss requires life style and behavioral change. The keys to losing weight are eating every 2-4 hours, not skipping meals, drinking adequate water, and getting some form of exercise most days of the week. Older adults may not be as easy to motivate due to their feelings of hopelessness over their obesity. Another factor is their budget may prevent them from being able to but healthy foods. They need good strategies for planning and implementing a healthy diet. Older adults are often low in Vitamin D and B 12. Because older adults tend to focus on past life experiences they may be reluctant to try anything they feel they have already failed at so it will be important to be able to show them how to be successful this time. Older adults also may not remember all of the information presented so handouts and interactive activity will help stimulate memory.
References
Appel, S., & Bannon, J. (2007, February). Hazardous waist: How body shape puts health at risk. Nursing for Women's Health, 11(1), 44-53. Retrieved October 12, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hch&AN=24945084&site=ehost-live&scope=site: CINAHL Plus with Full Text
Bastable, S.B. (2008). Nurse as educator: Principles of teaching and learning nursing practice (3rd). Sudbury, MA: Jones and Bartlett Publishers.
Bowles, S., Picano, J., Epperly, T., & Myer, S. (2006). The LIFE program: A wellness approach to weight loss. Military Medicine, 171(11), 1089-1094. Retrieved October 12, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=rzh&AN=2009361294&site=ehost-live&scope=site: CINAHL Plus with Full Text database
Centers for Disease Control and Prevention. (2008). National Health and Nutrition Examination Survey 2007-2008. Retrieved October 27, 2010, from http://wwwn.cdc.gov/nchs/nhanes/bibliography/key_statistics.aspx: Google search
Fenn, P. (2007). Assessment and management of abdominal obesity in in patients with type 2 diabetes. Nursing Standard, 21(25), 37-44. Retrieved October 26, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=rzh&AN=2009536814&site=ehost-live&scope=site: CINAHL Plus with Full Text database
Flood, M., & Newman, A. (Vols. Ed.). (2007). Obesity in older adults: Synthesis of findings and recommendations for clinical practice. Journal of Gerontological Nursing, 33(12), 19-37. Retrieved October 26, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=rzh&AN=2009736234&site=ehost-live&scope=site: CINAHL Plus with Full Text database
Palmer, S. (2009). Smart, healthy eating on a budget--it's within you reach. Environmental Nutrition, 32(8), 1-6. Retrieved October 13, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=43478778&site=ehost-live&scope=site: Academic Search Complete database
Pender, N., Murdaugh, C., & Parsons, M.A. (2010). Health promotion in nursing practice (6th). Upper Saddle River, NJ: Pearson Health Science.
Purnell, L.D., & Paulanka, B.J. (2008). Transcultural health care: A culturally competent approach (3rd). Philadelphia: F.A. Davis Company.
Riley, M. (2005). Health consequences associated with overweight and obesity. Nutridate, 16(2), 5-7. Retrieved October 13, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=17335323&site=ehost-live&scope=site: Academic Search Complete database
The diet industry brings in over a billion dollars a year with quick fix fad diets and pills guaranteeing weight loss. The problem with the industry is that there is no quick fix for obesity. These fad diets are only contributing to the problem. We live in an age of instant gratification and convenience and as a result we are more sedentary. A few of the contributing factors leading to obesity are: increased portion sizes; fast food and eating out more often; increased soft drink and sugary beverages; increased television, internet use, and video gaming (Purnell & Paulanka, 2008). Obesity puts people at risk for other diseases. The best way to prevent obesity related disease is to lose weight. But there is no quick weight loss plan that has lasting results. Losing weight for your health is a life style change. It takes learning to eat a balanced diet and becoming more active. However, eating healthy nutritious foods cost more than eating low cost foods most people can afford (Palmer, 2009). Learning how to stretch your food budget is one of the factors that will help you be successful at changing your life style for health. Teaching this group of older adults who are currently obese and on a tight budget make the topic life style changes for weight loss while maintaining their food budget. Each of them have some knowledge and are motivated by internal locust. They are all female, over age 65, while, and all have a high school education.
Obesity and Health Consequences
Obesity is becoming one of the most prevalent diseases of our time. According to the National Health and Nutrition Examination Survey data from 2007-2008 reported that 68% of adults age > 20 are overweight or obese with a Body Mass Index (BMI) >25 kg/m2 (Centers for Disease Control and Prevention, 2008). Of that the percentage of adults considered obese with a BMI >30 kg/m2 was 33.8%. The report also showed that men were slightly more obese than women. Obesity is a worldwide health epidemic. Obesity puts people at risk for Type 2 Diabetes, hypertension, certain cancers, stroke, and other diseases (Purnell & Paulanka, 2008). People with abdominal fat are more likely to develop Type 2 Diabetes, metabolic syndrome, insulin resistance, dyslipidaemia, inflammation, thrombosis, and Cardiovascular Disease (Appel & Bannon, 2007). Fenn (2007) showed in his study that having an abdominal girth > 35 inches for women and > 42 inches for men showed an increased risk factor. 90% of the hospitalized patients I have seen are obese with a BMI >30 kg/m2 and 20% of them have a BMI > 40 kg/m2 which is considered morbidly obese. The risk of premature death in patients with a BMI > 30 kg/m2 is 50-100% greater than that of a patient with a BMI of 20-25 kg/m2 (Riley, 2005) The average hospital stay for these patients is 7 days due to all of their co-morbidities. Palmer (2009) reports that obesity alone accounts for over $75 billion dollars in health care costs per year.
Older Adults and Obesity
In older adults obesity has been linked to worse health related quality of life (Flood & Newman, 2007). Obese older adults are more likely to report feelings of hopelessness and may be less likely to be motivated to change. Many of these people have tried to lose weight multiple times and either had lost it only to gain it and more back or lost very little. In older adults the health related problems from obesity become even more prevalent. The increased weight leads to Degenerative Joint Disease and subsequently joint replacement surgery. Many of these patients also develop respiratory problems like Sleep Apnea and Congestive Heart Failure from the weight on their system (Flood & Newman, 2007).
Keys to Losing Weight
The only way to effectively and permanently lose weight is to eat a balanced diet and get some form of exercise in on most days (Bowles, Picano, Epperly, & Myer, 2006). In other words adopt a healthy life style. Some other key components are drinking enough water for your body, eating every 2-4 hours, and making sure you are not eating more calories than you are burning. According to Flood and Newman (2007) many older adults do not understand how to eat a balanced diet for weight loss. Many of the people in this age group grew up with the concept that a proper meal had to have meat and potatoes. Assessing what the client currently eats is important to get a baseline of their nutritional deficits and knowledge. It is imperative with this age group to educate them about Vitamin D, Calcium, and Vitamin B12 intake. Older adults need a protein intake of 0.8 g/kg body weight and need to increase that to 1.0-1.3 g/kg who engages in resistance training. Fiber is another important dietary consideration as it has been associated with lowering blood sugar and blood fat levels while promoting peristalsis. Older adults are encouraged to drink at least 30 mL/kg of body weight of water per day. The body requires a minimum of 1000mL of water per day just to compensate for insensible losses (Flood & Newman, 2007). Exercise is the last category for life style change (Pender, Murdaugh, & Parsons, 2010). Even beginning with 5-10 minutes of walking will benefit weight loss efforts. A Baseline assessment for endurance and flexibility needs to be done to suggest the best and safest way to begin an exercise routing for the older adult.
The Clients
Older adults tend to focus on past life experiences they may be reluctant to try anything they feel they have already failed at so it will be important to be able to show them how to be successful this time. One client is in the pre-contemplative stage of change while the other two are in the contemplative stage (Bastable, 2008). One has a blind eye so is physically limited and will need to sit where she can see well. Each client is motivated by internal locust and wants to change. Two are Diabetic and want to know how to better control there Diabetes with diet. All three are on a fixed budget and have little confidence in being able to change due to the increased costs of healthy food. The plan is to have each of them take notes from a power point presentation. I will have them figure out their weight in KG so that we can work out how much water and protein they each need. I will have a tool available to determine how many calories they need for their Base Metabolic Rate (BMR). Older adults also may not remember all of the information presented so handouts and interactive activity will help stimulate memory. I will give them handouts with tips on reading labels and what foods to buy in season so that they cost less. Some of the strategies for eating healthy on a budget will include meal planning, honing the seasons, eating less animal protein, eating smaller portions, adding legumes, cutting out waste, and cutting out low nutrient foods.
Conclusions
With the prevalence of obesity and Diabetes increasing yearly there is no time like the present to begin educating people on how to change their life style to combat it. Losing even 10% of your body weight can significantly reduce your risks of developing Diabetes and Cardiovascular Disease. Fad diets do not work and you can not expect to lose weight overnight. Successful weight loss requires life style and behavioral change. The keys to losing weight are eating every 2-4 hours, not skipping meals, drinking adequate water, and getting some form of exercise most days of the week. Older adults may not be as easy to motivate due to their feelings of hopelessness over their obesity. Another factor is their budget may prevent them from being able to but healthy foods. They need good strategies for planning and implementing a healthy diet. Older adults are often low in Vitamin D and B 12. Because older adults tend to focus on past life experiences they may be reluctant to try anything they feel they have already failed at so it will be important to be able to show them how to be successful this time. Older adults also may not remember all of the information presented so handouts and interactive activity will help stimulate memory.
References
Appel, S., & Bannon, J. (2007, February). Hazardous waist: How body shape puts health at risk. Nursing for Women's Health, 11(1), 44-53. Retrieved October 12, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=hch&AN=24945084&site=ehost-live&scope=site: CINAHL Plus with Full Text
Bastable, S.B. (2008). Nurse as educator: Principles of teaching and learning nursing practice (3rd). Sudbury, MA: Jones and Bartlett Publishers.
Bowles, S., Picano, J., Epperly, T., & Myer, S. (2006). The LIFE program: A wellness approach to weight loss. Military Medicine, 171(11), 1089-1094. Retrieved October 12, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=rzh&AN=2009361294&site=ehost-live&scope=site: CINAHL Plus with Full Text database
Centers for Disease Control and Prevention. (2008). National Health and Nutrition Examination Survey 2007-2008. Retrieved October 27, 2010, from http://wwwn.cdc.gov/nchs/nhanes/bibliography/key_statistics.aspx: Google search
Fenn, P. (2007). Assessment and management of abdominal obesity in in patients with type 2 diabetes. Nursing Standard, 21(25), 37-44. Retrieved October 26, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=rzh&AN=2009536814&site=ehost-live&scope=site: CINAHL Plus with Full Text database
Flood, M., & Newman, A. (Vols. Ed.). (2007). Obesity in older adults: Synthesis of findings and recommendations for clinical practice. Journal of Gerontological Nursing, 33(12), 19-37. Retrieved October 26, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=rzh&AN=2009736234&site=ehost-live&scope=site: CINAHL Plus with Full Text database
Palmer, S. (2009). Smart, healthy eating on a budget--it's within you reach. Environmental Nutrition, 32(8), 1-6. Retrieved October 13, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=43478778&site=ehost-live&scope=site: Academic Search Complete database
Pender, N., Murdaugh, C., & Parsons, M.A. (2010). Health promotion in nursing practice (6th). Upper Saddle River, NJ: Pearson Health Science.
Purnell, L.D., & Paulanka, B.J. (2008). Transcultural health care: A culturally competent approach (3rd). Philadelphia: F.A. Davis Company.
Riley, M. (2005). Health consequences associated with overweight and obesity. Nutridate, 16(2), 5-7. Retrieved October 13, 2010, from http://vlib.excelsior.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=17335323&site=ehost-live&scope=site: Academic Search Complete database
Friday, October 8, 2010
Size 16 to 10 in 5 months
I started my current weight loss journey on May 1st, 2010. I know the scale says I have lost 32 lbs but when I look in the mirror I see little difference and a lot more weight I need to lose. I knew I had been able to fit in a size 10 pair of jeans this last week but I still could not see the difference. Then I took a picture from April 2010 and put it next to a picture taken Oct 3rd, 2010 and had an Oh WOW!!! moment.
Picture
Picture
Sunday, October 3, 2010
Volunteers Needed
Volunteers needed for a video taped Health
teaching session.
Are you overweight & diabetic?
Are you interested in learning more
about eating healthy to lose weight and control you diabetes?
Are you willing to be in a video of the
teaching session?
Hi,
My name is Sheri Lavadour, RN and I am in school working on my master’s
degree. I need to do a 30-45 minute teaching session with a cultural group for
me class in order to pass. If you are interested please email me. The Video
will be filmed in late November and the video will mainly be of me teaching you
but will also show the students in the class and there will be a question and
answer segment.
Please email me with you
age, type of diabetes, and any other health information you are interested in
learning. Also please let me know if you have any cultural or religious needs I
will need to consider for the session.
Thank you
Thursday, September 30, 2010
[quote author=34759418 post=467795725]
|
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[/quote]
Quote from http://community.ediets.com/go/thread/view/88133/25932313/Ship_Shapers_LO_120_Chat_1
Plateau
I am still at a plateau but feeling better about it. I have decided I am at a stand still because I have a few items to address before I can continue.
I moved in to my new house in November and I still have not put everything away. http://bit.ly/ba3rMg
I need to take responsibility for my time. I have spent way to much time wasting it. I am setting up a routine schedule for myself including bedtime, eating, exercising, school, work, and ME time.
I have too stressed about finances. I am going to retake control of them, I have done it before, I can do it again only better this time.
I have not cared what I look like: I bought myself some new mascara and I am making a point of wearing it and looking in the mirror and seeing how good I look.
Thursday, September 16, 2010
“dirty” or tainted foods.
[quote author=9677539 post=464521653 on www.ediets.com]
Food demands, commercial profit, lifestyle and the need for eye pleasing groceries have contributed to what I call “dirty” or tainted foods. By this I mean, foods that evolve from their natural state with more or less than their g-d given characteristics. Here is a list of the top 7 ways foods become “dirty” are:
Consider that conventional farmers used more than 400 chemicals to kill weeds, insects, and pests that attack crops. Fruits and vegetables are washed many times before they reach the supermarket, but, tests show that these pesticide residues linger. Researchers who have tested various types of grocery store produce have determined that between 1 and 17 percent of the original pesticide residue remains on produce. These residues can be harmful to your health and may interfere with your metabolism.
It’s important to choose “clean” foods. Clean foods can be organic or free-range, grass fed, hormone and antibiotic free or natural vs. artificial. For instance, animals allowed to graze on grass, bushes, and other natural dietary staples produce meat that is higher in healthful fats. Eggs and consumable meat from free range chickens that eat bugs (vs. soy or grain) and other natural foods tend to be higher in the heart and metabolism healthy omega 3 fatty acids than eggs from factory raised hens fed a diet rich in soy and confined to cages.
Organically raised animals are also less likely to ingest foods laced with pesticides, and therefore less likely to have pesticide residues in their meat. They are generally free from antibiotic residues and have not been subjected to hormone injections.
You may find it interesting to know for example that conventional farmers used more than 400 chemicals to kill weeds, insects, and pests that attack crops. Fruits and vegetables are washed many times before they reach the supermarket, but, tests show that these pesticide residues linger. Researchers who have tested various types of grocery store produce have determined that between 1 and 17 percent of the original pesticide residue remains on produce.
In my book, The Stubborn Fat Fix, I have already done the research and sleuthing for you, and have identified brands of foods like bread, crackers, chocolate and other foods that are free from high fructose corn syrup, soy, and other unnatural additives and teach you how to read labels in order to reduce your exposure to “dirty” foods. Our meeting will highlight these tools.
Broadening your awareness of your food supply can be an important success factor on your path to weight loss. Let’s discuss various ways to identify and reduce the amount of “dirty food” we ingest and learn how to eat as “clean” as possible.
Valerie Berkowitz, MS, RD, CDE, CDN is co-author of “The Stubborn Fat Fix” and Nutrition Director for The Center for Balanced Health. She is certified as a lifestyle counselor and certified by the American Dietetic Association in adult weight management. Valerie has been practicing for over 20 years and for a few of those years moderated eDiets online communities. Her specialty is helping people recognize underlying reasons that weight loss may be more difficult than it has to be. Valerie is the mother of three children, soon to be four, and strives to make eating a balanced and fun experience for everyone.
[/quote]
Food demands, commercial profit, lifestyle and the need for eye pleasing groceries have contributed to what I call “dirty” or tainted foods. By this I mean, foods that evolve from their natural state with more or less than their g-d given characteristics. Here is a list of the top 7 ways foods become “dirty” are:
- Preservatives to reduce spoilage and increase the time the food can sit in the shelf.
- Waste disposal in the water causing toxic pollutants (PCB’s, mercury)
- Antibiotics to keep livestock healthy and free from illness that would prevent its meat from being sold and fatten them up to increase profits
- Artificial colors/flavors to make produce look fresh or to give candy etc… a particular appearance or flavor
- Pesticides to keep produce safe from insects
- Growth hormones to increase the size of meat
- Man-made sweetners and other products that alter the calorie or nutrient content of a product
Consider that conventional farmers used more than 400 chemicals to kill weeds, insects, and pests that attack crops. Fruits and vegetables are washed many times before they reach the supermarket, but, tests show that these pesticide residues linger. Researchers who have tested various types of grocery store produce have determined that between 1 and 17 percent of the original pesticide residue remains on produce. These residues can be harmful to your health and may interfere with your metabolism.
It’s important to choose “clean” foods. Clean foods can be organic or free-range, grass fed, hormone and antibiotic free or natural vs. artificial. For instance, animals allowed to graze on grass, bushes, and other natural dietary staples produce meat that is higher in healthful fats. Eggs and consumable meat from free range chickens that eat bugs (vs. soy or grain) and other natural foods tend to be higher in the heart and metabolism healthy omega 3 fatty acids than eggs from factory raised hens fed a diet rich in soy and confined to cages.
Organically raised animals are also less likely to ingest foods laced with pesticides, and therefore less likely to have pesticide residues in their meat. They are generally free from antibiotic residues and have not been subjected to hormone injections.
You may find it interesting to know for example that conventional farmers used more than 400 chemicals to kill weeds, insects, and pests that attack crops. Fruits and vegetables are washed many times before they reach the supermarket, but, tests show that these pesticide residues linger. Researchers who have tested various types of grocery store produce have determined that between 1 and 17 percent of the original pesticide residue remains on produce.
In my book, The Stubborn Fat Fix, I have already done the research and sleuthing for you, and have identified brands of foods like bread, crackers, chocolate and other foods that are free from high fructose corn syrup, soy, and other unnatural additives and teach you how to read labels in order to reduce your exposure to “dirty” foods. Our meeting will highlight these tools.
Broadening your awareness of your food supply can be an important success factor on your path to weight loss. Let’s discuss various ways to identify and reduce the amount of “dirty food” we ingest and learn how to eat as “clean” as possible.
Valerie Berkowitz, MS, RD, CDE, CDN is co-author of “The Stubborn Fat Fix” and Nutrition Director for The Center for Balanced Health. She is certified as a lifestyle counselor and certified by the American Dietetic Association in adult weight management. Valerie has been practicing for over 20 years and for a few of those years moderated eDiets online communities. Her specialty is helping people recognize underlying reasons that weight loss may be more difficult than it has to be. Valerie is the mother of three children, soon to be four, and strives to make eating a balanced and fun experience for everyone.
[/quote]
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