Category Archives: DIET

Mc Donald’s I’m Lovin’ it

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There’s are saying ” You are what you eat ” its probably not entirely wrong … here’s my collection of Before and after McDonald’s. I see a huge craze for McD’s here in Hyderabad , India and its better to spread awareness !!! Hope you all agree and spread the word. Thanks

 

Before Mc D’s

 

 After a few years … still in question …. I’M lving it ????

 

After Mc D’s

Example 2 :

After

 Example 3:

Example 4:

Before Mc’Donald’s

After Mc Donald’s

 

I know you’re thinking well there are healthy choices @ Mc D’s … how many are actually getting Salad’s and fruit ??? Even kids wont agree to eat healthy stuff. So if you eat in Mc’donalds on a regular basis ‘ YOU ARE DESTINED TO BE FAT ‘

Essential Nutrition for Kids

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Eating right from an early age is vital for your children’s health and their longevity. That said, it’s no easy task to ensure that they are getting the necessary nutrients for long-term health. But, if you arm yourself with the basic information about the recommended daily allowance (RDA) for your children — and what they shouldn’t eat regularly — then you can establish healthy habits to last a lifetime.
Children’s Health: Essential Foods for Kids
Jatinder Bhatia, MBBS, professor and chief of the section of neonatology at the Department of Pediatrics at the Medical College of Georgia, says children’s daily caloric intake, which provides them energy, “should be balanced between carbohydrates and protein, with the remaining energy coming from good fats.” Children also need iron, vitamin D, calcium, and fiber, but these four tend to be lacking in youngsters’ diets, he says.
Children’s Health: Iron, Vitamin D, Calcium, and Fiber
Here is some guidance on where to find these kid-elusive dietary components:
Iron comes from meats, beans, green vegetables, and fortified cereals.
Vitamin D is derived from sunlight, fish oil, eggs, dairy products, and fortified cereals.
Calcium can be found in milk and other dairy products.
Fiber, one of the most forgotten of the nutrients, according to Dr. Bhatia, comes from eating unrefined carbohydrates such as fresh fruit and beans.

Children’s Health: Carbohydrates
For children over 2 years of age, 50 percent to 60 percent of their RDA should come from carbohydrates. The key is to stay away from refined carbohydrates, such as white rice and white flour, which cause the body’s energy level to spike and then drop, and may also lead to diabetes and heart disease. Instead, introduce your children to these unrefined foods:
Brown rice
Whole-grain cereals and bread
Fruits
Vegetables
Low-fat dairy products such as cheese, milk, and yogurt
Children’s Health: Protein
Protein should make up about 12 percent of your child’s RDA and should come from the following:
Lean meats
Fish
Nuts
Beans
Eggs

Children’s Health: Fats
Fats should make up about 30 percent of your child’s RDA. Most of the fat in your child’s diet should be from sources of “good fat,” which raise levels of good cholesterol (HDL) and lower the bad cholesterol (LDL). These fats include:
Nuts
Vegetable oils such as olive oil, corn oil, soybean oil, and sunflower oil
Fatty fish such as salmon
Avocados

Children’s Health: Portion Sizes
It’s important to pay attention to your child’s portion sizes. “The food guide pyramid is best for determining how many servings a child would need depending on age, weight, and gender,” says Janet M. de Jesus, MS, RD, a nutrition education specialist at the National Heart, Lung, and Blood Institute.
The American Academy of Pediatrics says that children 2 to 3 years old should consume no more than 1,000 calories each day; girls 4 to 8 should consume about 1,200 and boys of the same age 1,400. Girls between 9 and 13 should get about 1,600 calories daily and boys 1,800. Girls 14 to 18 should aim for approximately 1,800 and boys should shoot for around 2,200. These calories should include:
2 to 3 cups of low-fat milk
2 to 5 ounces of lean meat or beans
1 to 2 cups of fruit
1 to 3 cups of vegetables
2 to 7 ounces of whole grains

Essential Nutrition for Kids

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Eating right from an early age is vital for your children’s health and their longevity. That said, it’s no easy task to ensure that they are getting the necessary nutrients for long-term health. But, if you arm yourself with the basic information about the recommended daily allowance (RDA) for your children — and what they shouldn’t eat regularly — then you can establish healthy habits to last a lifetime.
Children’s Health: Essential Foods for Kids
Jatinder Bhatia, MBBS, professor and chief of the section of neonatology at the Department of Pediatrics at the Medical College of Georgia, says children’s daily caloric intake, which provides them energy, “should be balanced between carbohydrates and protein, with the remaining energy coming from good fats.” Children also need iron, vitamin D, calcium, and fiber, but these four tend to be lacking in youngsters’ diets, he says.
Children’s Health: Iron, Vitamin D, Calcium, and Fiber
Here is some guidance on where to find these kid-elusive dietary components:
Iron comes from meats, beans, green vegetables, and fortified cereals.
Vitamin D is derived from sunlight, fish oil, eggs, dairy products, and fortified cereals.
Calcium can be found in milk and other dairy products.
Fiber, one of the most forgotten of the nutrients, according to Dr. Bhatia, comes from eating unrefined carbohydrates such as fresh fruit and beans.

Children’s Health: Carbohydrates
For children over 2 years of age, 50 percent to 60 percent of their RDA should come from carbohydrates. The key is to stay away from refined carbohydrates, such as white rice and white flour, which cause the body’s energy level to spike and then drop, and may also lead to diabetes and heart disease. Instead, introduce your children to these unrefined foods:
Brown rice
Whole-grain cereals and bread
Fruits
Vegetables
Low-fat dairy products such as cheese, milk, and yogurt
Children’s Health: Protein
Protein should make up about 12 percent of your child’s RDA and should come from the following:
Lean meats
Fish
Nuts
Beans
Eggs

Children’s Health: Fats
Fats should make up about 30 percent of your child’s RDA. Most of the fat in your child’s diet should be from sources of “good fat,” which raise levels of good cholesterol (HDL) and lower the bad cholesterol (LDL). These fats include:
Nuts
Vegetable oils such as olive oil, corn oil, soybean oil, and sunflower oil
Fatty fish such as salmon
Avocados

Children’s Health: Portion Sizes
It’s important to pay attention to your child’s portion sizes. “The food guide pyramid is best for determining how many servings a child would need depending on age, weight, and gender,” says Janet M. de Jesus, MS, RD, a nutrition education specialist at the National Heart, Lung, and Blood Institute.
The American Academy of Pediatrics says that children 2 to 3 years old should consume no more than 1,000 calories each day; girls 4 to 8 should consume about 1,200 and boys of the same age 1,400. Girls between 9 and 13 should get about 1,600 calories daily and boys 1,800. Girls 14 to 18 should aim for approximately 1,800 and boys should shoot for around 2,200. These calories should include:
2 to 3 cups of low-fat milk
2 to 5 ounces of lean meat or beans
1 to 2 cups of fruit
1 to 3 cups of vegetables
2 to 7 ounces of whole grains

Fruits and Vegetables

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This Facts about fruits and vegetables :
What are the recommended servings per day?
Overall: more than 7 servings Vegetables: unlimited (minimum 5 servings) Fruits: 2-4 servings
Why should you choose fruits & vegetables?
Excellent source of fiber Rich in vitamins and minerals Low in calories and most are fat-free Provide a food source of water; fruits and vegetables are made up of more than 50% water Abundant in phytochemicals and antioxidants High consumption helps reduce risk of various diseases such as cancer, obesity, heart disease, arthritis, asthma, macular degeneration and diverticulosis
Ideas to Increase Fruits and Vegetable Consumption
Do it gradually.
Snack on raw vegetables instead of chips and crackers.
To keep it interesting, try dipping vegetables in hummus, salsa or low-fat dip.
Add fruit to your cereal or yogurt at breakfast.
Order salads as an appetizer when out to dinner.
Get creative.
Add vegetables to dishes that don’t always include them, like scrambled eggs, rice or pasta dishes, pizza and casseroles.
Drink your fruit (including fruit just past it’s prime) in the form of a fruit smoothie.
Choose salads as your main course for lunch or dinner.
For variety, top your salads with dried cranberries, sunflower seeds or other nuts.
In hot weather, frozen fruit such as grapes, sliced kiwis, sliced peaches and strawberries are a refreshing snack.
Enjoy salad bars at restaurants or grocery stores.
When craving a sweet treat, try dried fruit.
Buy fresh fruits and vegetables in season.
Frozen fruit and vegetables are frozen soon after harvest and can be eaten during the off season as a nutritious alternative to fresh produce.
Watch local grocery advertisements for reduced prices on your favorite fruits and vegetables. Try fruit for dessert.
Prepare fruits and vegetables ahead of time in a way you like to eat them so they are readily available and desirable to you when you are hungry.
Fill half of your plate with fruits and/or vegetables.
Choose a rainbow of fruits and vegetables daily.

Fruits and Vegetables

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This Facts about fruits and vegetables :

What are the recommended servings per day?
Overall: more than 7 servings Vegetables: unlimited (minimum 5 servings) Fruits: 2-4 servings

Why should you choose fruits & vegetables?

Excellent source of fiber Rich in vitamins and minerals Low in calories and most are fat-free Provide a food source of water; fruits and vegetables are made up of more than 50% water Abundant in phytochemicals and antioxidants High consumption helps reduce risk of various diseases such as cancer, obesity, heart disease, arthritis, asthma, macular degeneration and diverticulosis

Ideas to Increase Fruits and Vegetable Consumption
Do it gradually.
Snack on raw vegetables instead of chips and crackers.
To keep it interesting, try dipping vegetables in hummus, salsa or low-fat dip.
Add fruit to your cereal or yogurt at breakfast.
Order salads as an appetizer when out to dinner.
Get creative.
Add vegetables to dishes that don’t always include them, like scrambled eggs, rice or pasta dishes, pizza and casseroles.
Drink your fruit (including fruit just past it’s prime) in the form of a fruit smoothie.
Choose salads as your main course for lunch or dinner.
For variety, top your salads with dried cranberries, sunflower seeds or other nuts.
In hot weather, frozen fruit such as grapes, sliced kiwis, sliced peaches and strawberries are a refreshing snack.
Enjoy salad bars at restaurants or grocery stores.
When craving a sweet treat, try dried fruit.
Buy fresh fruits and vegetables in season.
Frozen fruit and vegetables are frozen soon after harvest and can be eaten during the off season as a nutritious alternative to fresh produce.
Watch local grocery advertisements for reduced prices on your favorite fruits and vegetables. Try fruit for dessert.
Prepare fruits and vegetables ahead of time in a way you like to eat them so they are readily available and desirable to you when you are hungry.
Fill half of your plate with fruits and/or vegetables.
Choose a rainbow of fruits and vegetables daily.

Drop 20 Pounds in a week

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“In theory, one could drop as much as 20 pounds in a week following a very ambitious eating and exercise plan, devoting more than seven hours per week to rigorous exercise, and under a physician’s care like we do on the television program,” says Michael Dansinger, MD. He’s the medical doctor for NBC’s The Biggest Loser show,

Drop 20 Pounds in a week

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“In theory, one could drop as much as 20 pounds in a week following a very ambitious eating and exercise plan, devoting more than seven hours per week to rigorous exercise, and under a physician’s care like we do on the television program,” says Michael Dansinger, MD. He’s the medical doctor for NBC’s The Biggest Loser show,

Vegan Diet & Diabetes

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WASHINGTON (Reuters) – People who ate a low-fat vegan diet, cutting out all meat and dairy, lowered their blood sugar more and lost more weight than people on a standard American Diabetes Association diet, researchers said on Thursday.
They lowered their cholesterol more and ended up with better kidney function, according to the report published in Diabetes Care, a journal published by the American Diabetes Association.
Participants said the vegan diet was easier to follow than most because they did not measure portions or count calories. Three of the vegan dieters dropped out of the study, compared to eight on the standard diet.
“I hope this study will rekindle interest in using diet changes first, rather than prescription drugs,” Dr. Neal Barnard, president of the Physician’s Committee for Responsible Medicine, which helped conduct the study, told a news conference.
An estimated 18 million Americans have type 2 diabetes, which results from a combination of genetics and poor eating and exercise habits. They run a high risk of heart disease, stroke, kidney failure, blindness and limb loss.

Barnard’s team and colleagues at George Washington University, the University of Toronto and the University of North Carolina tested 99 people with type 2 diabetes, assigning them randomly to either a low-fat, low-sugar vegan diet or the standard American Diabetes Association diet.
After 22 weeks on the diet, 43 percent of those on the vegan diet and 26 percent of those on the standard diet were either able to stop taking some of their drugs such as insulin or glucose-control medications, or lowered the doses.

The vegan dieters lost 14 pounds (6.5 kg) on average while the diabetes association dieters lost 6.8 pounds (3.1 kg).
An important level of glucose control called a1c fell by 1.23 points in the vegan group and by 0.38 in the group on the standard diet.

Vegan Diet

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What is a Vegan?
Vegetarians do not eat meat, fish, or poultry. Vegans, in addition to being vegetarian, do not use other animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products.

Why Veganism?
People choose to be vegan for health, environmental, and/or ethical reasons. For example, some vegans feel that one promotes the meat industry by consuming eggs and dairy products. That is, once dairy cows or egg-laying chickens are too old to be productive, they are often sold as meat; and since male calves do not produce milk, they usually are raised for veal or other products. Some people avoid these items because of conditions associated with their production.

Many vegans choose this lifestyle to promote a more humane and caring world. They know they are not perfect, but believe they have a responsibility to try to do their best, while not being judgmental of others.

Vegan Nutrition
The key to a nutritionally sound vegan diet is variety. A healthy and varied vegan diet includes fruits, vegetables, plenty of leafy greens, whole grain products, nuts, seeds, and legumes.

Protein
It is very easy for a vegan diet to meet the recommendations for protein as long as calorie intake is adequate. Strict protein planning or combining is not necessary. The key is to eat a varied diet.
Almost all foods except for alcohol, sugar, and fats are good sources of protein. Vegan sources include: potatoes, whole wheat bread, rice, broccoli, spinach, almonds, peas, chickpeas, peanut butter, tofu, soy milk, lentils, kale…

For example, if part of a day’s menu included the following foods, you would meet the Recommended Dietary Allowance (RDA) for protein for an adult male: 1 cup oatmeal, 1 cup soy milk, 2 slices whole wheat bread, 1 bagel, 2 Tablespoons peanut butter, 1 cup vegetarian baked beans, 5 ounces tofu, 2 Tablespoons of almonds, 1 cup broccoli, and 1 cup brown rice.

Fat
Vegan diets are free of cholesterol and are generally low in fat. Thus eating a vegan diet makes it easy to conform to recommendations given to reduce the risk of major chronic diseases such as heart disease and cancer. High-fat foods, which should be used sparingly, include oils, margarine, nuts, nut butters, seed butters, avocado, and coconut.

Vitamin D
Vitamin D is not found in the vegan diet but can be made by humans following exposure to sunlight. At least ten to fifteen minutes of summer sun on hands and face two to three times a week is recommended for adults so that vitamin D production can occur.

Calcium
Calcium, needed for strong bones, is found in dark green vegetables, tofu processed with calcium sulfate, and many other foods commonly eaten by vegans. Calcium requirements for those on lower protein, plant-based protein diets may be somewhat lower than requirements for those eating a higher protein, flesh-based diet. However, it is important for vegans to eat foods high in calcium and/or use a vegan calcium supplement every day.

Common Vegan Foods
Oatmeal, stir-fried vegetables, cereal, toast, orange juice, peanut butter on whole wheat bread, frozen fruit desserts, lentil soup, salad bar items like chickpeas and three bean salad, dates, apples, macaroni, fruit smoothies, popcorn, spaghetti, vegetarian baked beans, guacamole, chili…

Vegans Also Eat…
Tofu lasagna, homemade pancakes without eggs, hummus, eggless cookies, soy ice cream, tempeh, corn chowder, soy yogurt, rice pudding, fava beans, banana muffins, spinach pies, oat nut burgers, falafel, corn fritters, French toast made with soy milk, soy hot dogs, vegetable burgers, pumpkin casserole, scrambled tofu, seitan.

Vegan Diet & Diabetes

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WASHINGTON (Reuters) – People who ate a low-fat vegan diet, cutting out all meat and dairy, lowered their blood sugar more and lost more weight than people on a standard American Diabetes Association diet, researchers said on Thursday.
They lowered their cholesterol more and ended up with better kidney function, according to the report published in Diabetes Care, a journal published by the American Diabetes Association.
Participants said the vegan diet was easier to follow than most because they did not measure portions or count calories. Three of the vegan dieters dropped out of the study, compared to eight on the standard diet.
“I hope this study will rekindle interest in using diet changes first, rather than prescription drugs,” Dr. Neal Barnard, president of the Physician’s Committee for Responsible Medicine, which helped conduct the study, told a news conference.
An estimated 18 million Americans have type 2 diabetes, which results from a combination of genetics and poor eating and exercise habits. They run a high risk of heart disease, stroke, kidney failure, blindness and limb loss.

Barnard’s team and colleagues at George Washington University, the University of Toronto and the University of North Carolina tested 99 people with type 2 diabetes, assigning them randomly to either a low-fat, low-sugar vegan diet or the standard American Diabetes Association diet.
After 22 weeks on the diet, 43 percent of those on the vegan diet and 26 percent of those on the standard diet were either able to stop taking some of their drugs such as insulin or glucose-control medications, or lowered the doses.

The vegan dieters lost 14 pounds (6.5 kg) on average while the diabetes association dieters lost 6.8 pounds (3.1 kg).
An important level of glucose control called a1c fell by 1.23 points in the vegan group and by 0.38 in the group on the standard diet.