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Generated by Foxit PDF Creator © Foxit Software http://www.foxitsoftware.com For evaluation only. Healthy Eating Plan 1800 Calorie Plan There are many different types of eating plans available; however, the key to success is finding one that works for you. One key ingredient for a meal plan to work is consistency. Many of us fail to keep consistency in our lives or we stay consistent with bad habits. Two examples that come to mind include skipping meals and breakfast. Failure to break-the-fast every day and skipping meals improves the chance that you will fail to reach your goals. Eating breakfast and consuming small meals (4 to 6 per day) prevents binge eating, nighttime snacking, and weight gain. It also keeps your metabolic rate at an optimal pace. The body requires fuel to keep your metabolism burning. Think of metabolism as a campfire. To keep a fire burning strong, it must be fed small doses of wood (i.e., fuel). Dropping a large log onto the fire will keep the fire burning, but not as effectively as if it was fed small portions of wood. With the fire still in mind, you have to look at its preferred fuel choice. Adding paper or “empty calories”, the fire will burn through it very quickly. As a result, the fire becomes starved and must be fed very often. Now if you added a mixture of paper and wood, the fire will have enough fuel to burn for a longer period of time. The wood will satisfy the fire’s appetite more than the paper. Wood is to fire as protein is to humans. Your diet should always include a source of protein at each meal and snack. Serving Sizes Serving sizes are not designed to tell you how much you should eat at each meal, but rather, to give you a pattern with which to compare your intake with your goals. Based your specific goals, try to consume the appropriate amount of food based on the following serving sizes. Breads, Cereal, Rice, and Pasta Group One serving = 80 calories or one of the following: 1 slice bread, 2 slices “extra thin” or “diet” bread, ½ English muffin, ½ frankfurter or hamburger bun, 1 small dinner roll, ½ cup starchy vegetables, ½ cup mashed or 1 small baked potato, ½ cup cooked cereal, pasta, rice, 1 tortilla 6” across, 1 ounce cold cereal, 4-6 crackers, 3 cups air popped popcorn, 2 rice cakes or 5 mini cakes. Fruits One serving = 60-80 calories or one of the following: 1 medium portion of fresh fruit: orange, apple, banana, 2 Tbsp raisins, ¼ cup dehydrated fruit; ½ cup cooked or canned fruit, ½ cup fruit juice ...
Helpful Guidelines for Successful Weight Loss Weight loss should occur when you eat fewer calories than you burn. Increasing physical activity while limiting your calories will increase your rate of weight loss. Increasing physical activity will also help you to maintain your weight after weight loss. Discuss appropriate calorie levels and serving sizes with your dietitian. 1. Keep a written food and physical activity journal. 2. Weigh yourself once per week at the same time of day, with the same amount of clothing, and on the same scale. 3. Eat breakfast everyday and do not skip meals. Skipping meals can lead to extreme hunger, overeating and poor food choices. 4. Plan your meals and eat around the same time every day. 5. Pick an eating area at home and/or work. 6. Turn off the TV and/or computer during meals and snacks. 7. Eat slowly. Take 30 minutes for a meal. It takes 20 minutes before you feel full, so wait 20 minutes after your first serving before taking a second serving. 8. Eat protein foods first to help you feel full sooner. 9. Read food labels to help control portions of food. 10. Eat less fat and sugar. Eat more fiber, including fresh fruits/vegetables and whole grains. 11. Limit restaurant and fast food meals. 12. Don’t keep problem foods around the house and/or at work. A problem food is a food that you are likely to eat too much of or too often if readily available. 13. Drink at least 8 cups (64 ounces) of liquids per day. Focus on calorie-free, caffeine-free beverages. 14. Get adequate sleep each night (7-9 hours). Clinical Dietitians, Food & Nutrition Services, UC Davis Medical Center (3/06) © 2006 The Regents of the University of California. All Rights Reserved. Food Preparation Use lowfat cooking methods such as baking, grilling, boiling, poaching, broiling, roasting, steaming or microwaving without additional fat. Avoid or limit frying. Place meat on a rack so the fat will drain off during cooking. Remove skin from poultry before cooking. Trim all visible fat from food (i.e. poultry and meat) before cooking. Use non-stick cookware or cooking sprays. Use egg whites or egg substitute in place of whole eggs. Season food with spices, butter flavoring (such as Butter Buds®), lemon or low-fat dressings. Limit high-fat sauces or gravies such as sour cream, regular salad dressings, full-fat gravy, and cream or cheese sauces (such as Hollandaise or Alfredo sauce). Use a sugar substitute in place of sugar. Replace sugar in recipes with a sugar substitute that can be used in baking or cooking.
Weight Loss Systems Woman’s 1000-1200 Calorie Diet Plan 3 Meal Replacements (MR); 3 Protein Supplements (PS); 1 Protein Bar (PB); 1 Healthy Meal (HM) Breakfast 1 Weight Loss Systems Pudding/Shake or Smoothie (MR) 1 Weight Loss Systems Hot Cakes or Cereal or Oatmeal (PS) 1 Optional or 1 Dairy Morning Snack 1 Weight Loss Systems Pudding/Shake or Smoothie (MR) 1 Fruit Lunch 1 Weight Loss Systems Lite Entrée or Soup (PS) 1 Weight Loss Systems Protein Bar (PB) Afternoon Snack 1 Weight Loss Systems Pudding/Shake or Smoothie (MR) Dinner 1 Protein (4oz Very Lean or 3oz Lean) (HM) 2 Vegetables, 1 Starch and 1 Optional (HM) Evening Snack 1 Weight Loss Systems Double Chocolate Cake or Cheesecake or Pudding or Hot Drink or Fruit Drink (PS) Approximate Daily Totals Calories 1000-1200 Protein 120g-140g Carbohydrates 110g-140g Fat 15-30g 1 Multivitamin and at least 8 cups of water or non-caloric beverages daily. Instructions: 1. You may use spices, seasonings, vinegar, lemon juice, mustard, horseradish, sugar free gelatin, and listed beverages as desired. 2. Take 1 multivitamin and drink at least 8 cups of water or non-caloric beverage daily. 3. Foods may be rearranged within one day to meet your schedule or personal preferences. 4. Use the Food Selection List & Shopping Guide to plan your Healthy Meal, Fruit selection, and to create a shopping list. 5. Prepare food in the Healthy Meal by Baking, Boiling, Broiling, Grilling, Roasting or Steaming. NO Frying. 6. Consume ALL Meal Replacements and Supplements as directed for optimum nutritional intake, support of lean muscle and to curb hunger. 7. Eat meals at regular intervals. *** Consult with your doctor before starting any diet, exercise, or supplementation program. *** Nashua Nutrition • 522 Amherst Street • Nashua, NH 03063 • 1-800-649-1374 • www.NashuaNutrition.com Weight Loss Systems Woman’s 1000-1200 Calorie Diet Plan Meal Replacements Flavors Pudding/Shakes Chocolate Cream, Vanilla Cream, Strawberry Cream, ChocoMint Cream, Mocha Cream Smoothies Berry Yogurt, Strawberry Yogurt Fruit Drinks Berry Blast Soups Tomato Protein Supplements Flavors Oatmeal Apple ‘n Cinnamon Cereal Cinnamon Crunch, Berries 'n Chocolate Crunch Fruit Drinks Berry Blend, Cran-Grape, Kiwi & Berry, Tangy Orange, Tangy Lemon Hot Drinks Hot Chocolate, Cappuccino Soups Chicken with Noodles, Chicken & Vegetable Cream Lite Entrees Vegetable Cheese Omelet, Vegetarian Sloppy Joe, Zesty Chili, Spicy Cheese ‘n Pasta, Cheese Steak Macaroni Puddings Dark Chocolate, Lemon, Chocolate Chip with Marshmallows, Toffee Creme, Caramel, Butterscotch, Banana Desserts Double Chocolate Cake, Cheesecake Protein Bars Flavors Crispy Bars Crispy Cinnamon, Crispy Peanut, Crispy Fudge & Graham, Crispy Berry Yogurt, Crispy Coffee Chocolate Nutrition Bars Caramel Brownie Nut, Caramel Butter Pecan, Cookie Dough, ChocoMint, Chocolate Coconut, Creamy Cookie, Chocolate, Tangy Lemon Crisp, Cinnamon Oatmeal Raisin, Chocolate Peanut Butter, Peanut Butter Crisp, Butter Toffee, Sampler Pack Nashua Nutrition • 522 Amherst Street • Nashua, NH 03063 • 1-800-649-1374 • www.NashuaNutrition.com
The bariatric meal plan consists of three well balanced meals daily with at least one snack Strive to build a meal plan that includes all of the food groups. FRUIT … PROTEIN Low-fat DAIRY Whole grain STARCH VEGETABLES This meal plan is designed to provide the nutrients needed and help keep you full and satisfied throughout the day while keeping your calorie intake no higher than 1500 calories daily Meal Planning is essential to ensure you will lose weight and maintain your weight loss. PLAN FOR MEALS – Food shop weekly. Think Plan: Create Menu Prepare Meals about want you will eat during the week , buying the foods from all food groups to build your menu. Each food group contributes different nutrients that are needed for good health. PREPARE FOR MEALS- Think ahead each week to what meals you will be preparing for lunch and dinner and do some preparation ahead of time. Follow Eating Schedule FOLLOW ROUTINE – Eat meals close to the same time everyday. When you follow an eating schedule you are less likely to eat the food you should avoid. You will burn more calories and your metabolism will work more efficiently. Develop a mindset that seeks to establish healthy eating behaviors as a life style approach as opposed to the quick fix approach of many short term diets from the past. IMPORTANT TIPS to remember forever: o o o o o o o o o o o Eat Protein first Eat one hour after waking up Eat every 4-5 hours Chew foods well and eat slowly(at least 30 minutes) Keep meals small Don’t drink with meals DO NOT DRINK CARBONATION (SODA) Do not smoke Stop eating when full or have met meal size Sip fluids slowly Continue with your vitamin regimen everyday Multivitamin with Folic Acid Vitamin B 12 Iron Calcuim o Make an appointment once a year for your Annual check up for the rest of your life DO NOT DRINK YOUR CALORIES. Liquids will pass through the reduced stomach pouch quickly and you will not feel full. This is a great way to gain all your weight back!! AVOID o High calorie drinks o Beverages made with sugar o Alcohol o Milkshakes o Special coffee drinks o Soda o Juice – only 4 ounces daily TO PORTION SIZES – keep portion sizes small See handout on food groups If you routinely eat too much, the small stomach pouch may stretch! To ensure long range success at losing and maintaining your weight loss follow the recommended servings as a guide. Keeping in mind that you will stop eating when your hunger is gone or when you feel comfortable. Continue to eat small pieces of food and chew your food thoroughly and eat slowly. You will increase your chance of success if you follow an eating routine of planning meals at the same time frame daily. Keep yourself in check once in a while by writing a food journal. Continue to use a scale and measuring cups consistently to keep yourself in check. HIGH FAT FOODS • • • • • • • • • • • Fast food Dining out often Fried foods Creams & Gravies Foods made with cream or gravy High fat dairy (cheese, ice cream) Junk food (chips ect..) Donuts, cakes, cookies, pastries, chocolate High fat meats like bacon and sausage High fat casseroles High fat convenient foods (frozen pizza, boxed meals) Do not fill up on empty calorie foods that are high in calories and low in nutritional value. Avoid the so called “Junk” foods that are high in fat and sugar. CONSUMING HIGH FAT FOOD ON A REGULAR BASIS WILL HELP YOU RE-GAIN YOUR WEIGHT. The food you eat should be as healthy as possible. Your small stomach pouch can only hold about a 1 cup – 1 ¼ cup of food. Therefore your goal is to attain the highest quality nutrient intake with a minimal volume of food. Your meal plan needs to be high in protein, vitamins and other important nutrients to be successful at attaining a healthy lifestyle. To increase satiety, try to plan meals and snacks by combining carbohydrate foods with protein, fiber and a small amount of fat. A well planned meal should satisfy feelings of hunger for three to four hours and provide the energy you need as you progress through the day. Sources of carbohydrates and fiber include whole grains, fruits and vegetables. Protein sources are lean meats, meat substitutes and low fat dairy.
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Buying a new computer can be a stressful endeavor. There are too many models with a seemingly infinite number of configuration options. Product lines are constantly in flux, and usually when you finally start to process all the information, a new model is released and everything changes. Getting a new Mac doesn't have to be a headache or takes months of research. The aim of this book is to simply help you pick the best Mac for your needs while showing you how to save a few hundred dollars on your purchase. And it's not going to take 300 pages like some other computer books. Here's a breakdown of what I'll cover. In Part 1, I'll talk about the different types of Mac users and try to help you decide which user category best describes how you plan to use your Mac. We'll also go over the five types of Mac models and explain some of the specifications that differentiate the models. By the end of this section you should be on your way to knowing exactly which Mac you want to buy. In Part 2, I'll talk about where to buy your Mac. Believe it or not, there are a slew of buying options that are less expensive than purchasing directly from the Apple Store! This section will provide you with the resources to get the best price available for your Mac. In Part 3, I'll talk about all the extras that go into a Mac purchase such as upgrading RAM, buying an AppleCare Protection Plan, or deciding which software you need and where to buy it. I'll also talk about buying an iPad. The goal of this section is to help you make smart decisions relating to all the additional expenses that you might include with your Mac purchase.
Congratulations! You just made a delicious decision and decided to cook and eat grass fed steaks this winter! Not only are you supporting your local farms and economy, but you are supporting your health and the health of our animals as well. There are a lot of differences between conventional beef (AKA Factory Beef) and grass fed, grass finished, beef; Therefore, when cooking your grass fed steaks there are a few basics you should know. First of all, forget just about everything you know about cooking factory beef. Grass fed has a depth of flavor that conventional feedlot beef does not come close to. It browns beautifully on medium heat, does not release excess water in the pan, and cooks much faster because it lacks excess water and has less fat. Grass fed beef has tremendous flavor when properly cooked, therefore, you will want to bring out that flavor rather than mask it with tons of spices and condiments. The best marinade for prime grass-fed beef steaks is a little bit of extra virgin olive oil. Ideally, you will want to use unfiltered olive oil because unfiltered oil contains enzymes and other substances which make the meat more tender and bring out its flavor. If you do not have unfiltered olive oil in your pantry though, don’t fret, good ol’ extra virgin olive oil is just fine. How to sauté Foxhollow Farm’s grass fed, grass finished Steak: Sauté = cooking with some fat in a cast iron (ideal) frying pan over medium heat. 1. The night before (or anywhere from 1 to 18 hours before. I usually do about 1 hr. for prime steaks) you plan to cook the steak coat all sides with olive oil. Depending on the size of the steak, 2-3 tablespoons should be enough. Place steak in glass or ceramic bowl and cover, and refrigerate overnight. 2. Remove steaks from refrigerator so the steak can come to room temperature before cooking. This should take about 30 minutes to 1 hour. 3. Heat 2 tablespoons real butter (pastured butter is best) in your cast iron frying pan over medium heat. The heat never goes over medium when cooking grass fed beef. 4. Let butter get hot, bubbly, and slightly smoking. While this happens, lightly sprinkle a little sea salt over both sides of the steak. Put steaks in pan. 5. Cook for about 5 minutes on each side (adjust the time depending on how rare you want it. 5 minutes will give you around medium rare for 1 ½ inch steak). 6. Place the steak on a plate or cutting board and cover with foil. Let sit for 10 minutes before carving or serving.
Part 4 – Essay Choose ONE topic from below and limit your response to a minimum of 250 words. (Please attach essay.) Essay 1- Identify potential obstacles that you may encounter during your college career. Explain how you would overcome those obstacles in order to achieve success. Essay 2- Choose a person or persons you admire and explain why. Essay 3- If you had the authority to change your school in a positive way, what specific change would you make. Part 5. How did you hear about the Magic Valley Scholarship? MVEC Website ___ Social Media (Facebook/Twitter) ___ High School Counselor___ Radio ___ Print Ad___ 3 General Rules: 1. Scholarships are available up to the amount of $1,875 per semester, not to exceed two (2) semesters per year. 2. Scholarships must be first utilized in the fall semester of the calendar year awarded, and are renewable up to a maximum of eight (8) semesters with the total scholarship not to exceed $15,000. 3. Scholarships must be used within a four (4) year period beginning with the fall semester of the calendar year in which the scholarship is awarded. 4. In the event the recipient receives another full or partial scholarship to an accredited institution of higher education in Texas, MVEC reserves the right to revoke or adjust the scholarship award accordingly. 5. Scholarship funds shall be sent directly to the institution for payment of tuition and related fees and expenses charged by the institution, and room and board provided by the institution. 6. All scholarships and renewals are subject to confirmation that the recipient is in compliance with all Rules, and that all Eligibility and Recipient Requirements have been met. Eligibility Requirements: 1. Applicants and/or their dependents that have a minimum of one-year membership with Magic Valley Electric Cooperative at the application deadline date. The membership account must be the primary residence of the applicant at the time the scholarship is awarded and throughout the term of the scholarship. 2. Scholarships to be granted to attend an accredited institution of higher education located in Texas. Scholarships are limited to Undergraduate and Associate Degree programs only. 3. Applicant must be of good character as evidenced by at least three (3) letters from teachers, principals, counselors, etc, from the school they are currently attending. For applicants returning to school after an extended absence, letters will be accepted from previous employers, supervisors, ministers, etc. 4. Applicant must demonstrate a coherent degree plan and willingness to pursue a course of higher learning.
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