Weigh to Go…

I started a new class at work called-” Weigh to Go”. It is put on by a nutritionist for 8 weeks and looks very interesting. Thought I’d share in case someone else could use the information.

First week is “Charting Your Plan for Success.” Looked at the Pyramid food groups and serving sizes. On the pyramid- the bigger base of each category- the more we need of that. The pyramid assigns individuals a calorie level based on sex, age and activity level.

Then we take that level and look at a food intake pattern.

Helps you figure out what to eat each day and how much. Then we picked a partner and we chart each day what we eat, exercise and see how we do.

Did you know:

  • You determine how much fluid intake by¬† taking your weight- divide by 2 and that number in ounces is what you should drink. However- any liquid going in counts for fluid intake (except maybe alcohol).
  • Fat is not the only thing that makes you fat- anything you eat can. Our bodies need 15-20 grams of protein- anything more is burned (if you are active) or stored as fat if you are not.
  • You need 25-30 grams of fiber a day- makes you fill full and moves all the yucky stuff out (cholesterol, free radicals).
  • Diet soda NOT GOOD- makes you hungry. A real soda now and then is better.

One Comment

  1. Erin said:

    We’ve been eating better (well, at least I have). We have salads nearly every night for dinner because the research I have been doing leads to leaves… we need to ingest the energy from the sun through leaves for better health. I am addicted to Jaime Oliver’s “Food Revolution” tv program and we have a serious problem on our hands… our children are predicted to live shorter lives than us by about 30 years! Processed and industrial food are the bane of existence and probably to blame for most of our illnesses. I think the best thing we can all do is avoid that stuff and try to get a few more veggies or fruits into our daily diets.

    The other thing I am passionate about learning about right now is Ayerveda, which teaches that we should eat with the seasons. Foods in season are at the peak of flavor and nutrition, and it’s how we used to eat before we learned to ship our food from around the country (adding to fuel consumption and impacts on the environment).

    It is truly scary the things I am learning and it all points to industrialization of food… even on the organic level. “Hippie Farming” which was the original organic farming, is the way to go… smaller farms with organic methods that don’t destroy the soil (since this is where nutrients come from). I recently learned from “The Omnivore’s Dilemma” that buying just organic in the store isn’t always the best either… even large scale organic farms use methods that can destroy the soil. It’s still a step in the right direction to lesson pesticides, but we can do better.

    We are anxious to start receiving our produce from our CSA in May from a small organic farm called Poplar Ridge. We will also be getting natural, free-range chickens and eggs from them and hope they find someone to partner with for pork (mostly fro David). We are also doing great with our gardens and I am trying to find a way to expand… I’ll have to update on that soon. And the other day we passed a farm that had a sign for “grass-fed beef” and I have told David if he wants to eat beef, we should get it from them instead of the industrialized, fattened-on-corn crap in the store. I also just found out that our local farmer’s market opens this weekend and I am anxious to check it out.

    The biggest thing is to care about what you are eating and take small steps to get there. Where most of you are located, you have the Mennonites close… find out from them where to get eggs and other things that will be better for you. Plus, this allows you to support locally (less fuel cost is good). Learn about your food and where it comes from… I am passionate about this right now because the things industry does to our food is scary. Find smaller places that care about their products and you will will find it liberating.

    End of chapter one…

    April 6, 2010

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