Diet Menu

 Low-Carb Diet Menu | Menu for a Diet

DIET MENU

Breakfast

• Hot Peanut Butter Flax Cereal
• 1/4 cup fresh or thawed frozen blueberries on cereal

Lunch

• Salad made with 4 cups chopped romaine or other dark green lettuce (i.e. not iceberg), half an avocado, and 4 oz cooked chicken meat, with Vinaigrette dressing such as Sweet and Sour Lime Dressing

Snack

• 1/4 cup whole almonds

Dinner

• Grilled or Pan-fried Steak (5 oz raw)
• 1 cup green beans, prepared as you like them
• 1 cup Mushroom and Peppers with Wine and Herbs
• Nutritional Analysis: Total 26 grams effective carbohydrate plus 32 grams fiber. For Atkins Induction, leave off the Mushrooms and Pepper dish at dinner, and the total carb is slightly less than 20 grams of carb plus 29 grams fiber. Menu also contains 95 grams of protein and about 1500 calories.

Note: Calories can be varied by adding and subtracting protein and fat, or, if your particular carbohydrate needs vary from this, by changing amounts of carbohydrate foods. All menus have essentially all essential vitamins and minerals except for calcium and Vitamin D. “Essentially” means that one particular vitamin might be a bit under one day or another. For the most part, these menus far exceed the minimum requirements. In menus where lower carb options are presented, my analysis of the nutrients other than carbs does not include this option.

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- Dukan Diet

- The Dukan Diet Menu

Tags : menu diet plan, diet menu plan, diet plan menu, diet foods menu, diet menu plans, diet plans menu, day to day diet menu, day by day diet menu, calorie diet menu, sample diet menu, diet sample menu, diet menu planning, diet menu planner, food diet menu, diet food menu, carb diet menu, the dukan diet menu, dukan diet menu, carbs diet menu, carbohydrate diet menu, atkin diet menu, diabetes menu diet

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60 Percent of Diners Use Calorie Labeling When Posted: CDC

More women rely on menu's health info than men

WebMD News from HealthDay

By Dennis Thompson

HealthDay Reporter

THURSDAY, July 10, 2014 (HealthDay News) -- About six out of 10 adults make use of calorie information on menus, if it's available, to decide what to order in restaurants, according to a new U.S. study.

Women in particular review the menu labeling, said the study's lead author, Seung Hee Lee-Kwan, an epidemiologist with the U.S. Centers for Disease Control and Prevention.

Two-thirds of women surveyed said they used menu labeling to help choose their meal, compared with just under half of men, the study reports.

That women are using the calorie postings can be seen as good news for the ongoing battle against childhood obesity, said Libby Mills, a registered dietitian/nutritionist in West Chester, Penn.

"It's encouraging because they are typically caretakers of the children," said Mills, who is also a spokeswoman for the Academy of Nutrition and Dietetics. "If they are looking at the nutrition information, children can learn from them and model that behavior, and I think that's exciting."

Using that information, women also can help their kids make healthier meal choices, she said.

The findings appear in the July 11 issue of the CDC's Morbidity and Mortality Weekly Report.

The report is based on information from more than 100,000 people in 17 states who participated in the agency's 2012 Behavioral Risk Factor Surveillance System survey.

In all 17 states, menu labeling use was highest among women. However, use varied widely among states.

Overall, 57 percent said they used calorie labeling at least some of the time. Montana had the lowest proportion of label readers, with 48.7 percent of diners using the information to select items. New York had the highest proportion with 61.3 percent of diners using the calorie counts, followed closely by Hawaii.

This variation could be explained by the fact that there is no universal menu labeling requirement in effect across the United States, Lee-Kwan said.

Congress passed legislation in 2010 requiring menu labeling at restaurants with at least 20 locations nationwide, as part of the Affordable Care Act. However, the Food and Drug Administration has not yet issued the regulations that would enforce menu labeling everywhere in the United States.

Some restaurants voluntarily display the information, Lee-Kwan said, and some jurisdictions -- most notably New York City -- have passed local laws requiring menu labeling.

"Those local requirements could actually increase the menu labeling use in some states," Lee-Kwan said. "If it's not available, you can't use it."

Prior research has shown that many diners underestimate the caloric count of meals when they eat out, the report noted. It's believed that calorie labeling can help people who want to lose weight to order less fattening dishes.

source : 60 Percent of Diners Use Calorie Labeling When Posted: CDC

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Chain Restaurants Cutting Calories

Many offering new selections that have roughly 12 percent fewer calories, researchers report

WebMD News from HealthDay

By Robert Preidt

HealthDay Reporter

WEDNESDAY, Oct. 8, 2014 (HealthDay News) -- Eating out might not be as bad for your waistline as you might think.

New research shows that newer menu selections at many large chain restaurants in the United States now average 12 percent fewer calories than traditional dishes.

This switch could have a major impact on the nation's obesity epidemic, the Johns Hopkins Bloomberg School of Public Health researchers said.

The findings are from an analysis of menu selections at 66 of the 100 largest U.S. restaurant chains in 2012 and 2013. The newer, lower-calorie options were found in the main course, beverages and children's sections of menus. On average, they contain an average of 60 fewer calories than other menu choices.

The appearance of lower-calorie menu items may be in anticipation of expected federal government rules requiring large chain restaurants to post calorie counts on their menus, according to the study published in the October issue of the American Journal of Preventive Medicine.

Research shows that on a typical day, 33 percent of children, 41 percent of teens and 36 percent of adults eat at fast-food restaurants, and consume an average of 191, 404 and 315 calories, respectively.

"If the average number of calories consumed at each visit was reduced by approximately 60 calories -- the average decline we observed in newly introduced menus in our study -- the impact on obesity could be significant," study author Sara Bleich, an associate professor in the department of health policy and management at the Bloomberg School of Public Health, said in a Hopkins news release.

"You can't prohibit people from eating fast food, but offering consumers lower-calorie options at chain restaurants may help reduce caloric intake without asking the individual to change their behavior -- a very difficult thing to do," she said.

"Given that the federal menu-labeling provisions outlined in the 2010 Affordable Care Act are not yet in effect, this voluntary action by large chain restaurants to offer lower-calorie menu options may indicate a trend toward increased transparency of nutritional information, which could have a significant impact on obesity and the public's health," Bleich concluded.

source : Chain Restaurants Cutting Calories

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Dukan Diet

The Dukan Diet Menu | The Dukan Diet Recipes | Dukan Diet Foods | Dukan Diet Plan

DUKAN DIET - Since the attack phase is the beginning of the Dukan diet, many newcomers to the diet, are in search of a Dukan Diet Menu. During the first phase of the Dukan Diet you may eat as much of whatever it is that you’d like, as long as it is on the allowed foods list. There are no strict guidelines, instead there are many different types of foods you can eat as you get acclimated to the Dukan Diet.

Here below is a dukan diet menu sample for a week during the attack phase. Keep in mind that you may replace any of the foods you do not like with any other food you would enjoy on the allowed foods list. Also remember to begin drinking plenty of water and introduce some form of moderate exercise during this phase.

Day 1

Breakfast

Hot tea or coffee (no sugar)

Low Fat Yoghurt w/oat bran

Lunch

Low fat cottage cheese

Steamed Fish

Dinner

Peppered beef steak

————————————————————————————————————————

Day 2

Breakfast

Hot tea or coffee (no sugar)

2 slices of grilled turkey breast

Low fat cottage cheese

Lunch

Roasted Beef

Low fat Yoghurt

Dinner

Garlic Chicken Slices

————————————————————————————————————————

Day 3

Breakfast

Hot tea or coffee (no sugar)

Veggie Omelette

Lunch

Grilled Chicken Breast

Dinner

Baked turkey Meatballs and Whole Wheat pasta

————————————————————————————————————————

Day 4

Breakfast

Hot tea or coffee (no sugar)

Low fat cream cheese

Turkey slices

Lunch

Trout with herbs

Dinner

Salmon Soup

————————————————————————————————————————

Day 5

Breakfast

Hot tea or coffee (no sugar)

Scrambled Eggs

Lunch

Curry chicken breast

Dinner

Oat Bran chicken nuggets

————————————————————————————————————————

Day 6

Breakfast

Hot tea or coffee (no sugar)

Hard boiled eggs w/dukan mayo

Lunch

Grilled Chicken Breast

Dinner

Dukan Diet Chicken Soup

————————————————————————————————————————

Day 7

Breakfast

Hot tea or coffee (no sugar)

Oat bran pancakes

Lunch

Tuna and Spinach salad

Dinner

Smoked Salmon

Remember that these are just samples of the many menu selections and recipes you can choose from during the Attack Phase on the DukanDiet, also your attack phase may be less than a week. This phase of the Dukan Diet is liberating in the sense that you are free to eat whatever you want, yet still keeps you on track to lose weight by providing you with an allowed foods list. Also keep in mind that you should be introducing plenty of water to your diet and at least 30 minutes of exercise per day. (30 min. walking exercise is recommended)

Cheers! to your new beginning and healthier lifestyle as you embark on the Dukan Diet. As long as you remain dedicated and follow the guidelines set within the Dukan Diet you will have much success! Good Luck.

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WebMD Survey: 74% Say Menu Calorie Counts Helpful

By Kathleen Doheny
WebMD Health News

Reviewed by Michael W. Smith, MD

Dec. 9, 2014 -- Most people approve of the new FDA ruling that requires chain restaurants and vending machine operators to list calories on their menu items, according to a new WebMD survey. And among those who've seen calories posted on menus, nearly half say the information is already influencing their food choices when they eat out.

The nationwide survey included more than 1,100 men and women who responded from desktop computers or mobile phones. Among them, it was almost evenly divided between those who had seen calories on menus (52%) and those who had not (48%).

The majority of respondents who'd seen the calorie counts -- 81% -- say they approve of the rules. The survey also found:

• Nearly three-quarters (74%) say the counts are beneficial.
• More than half say the calorie counts are higher than they expected.

The poll findings are not a surprise, says Hansa Bhargava, MD, WebMD medical editor. "Giving people information is powerful," she says. "Most consumers in our survey not only like the idea of seeing calories on their menu, but actually change their behavior due to it, often picking lower-calorie options."

About one-third of calories are eaten away from home, according to the FDA. The agency's ruling aims to give people clear information about what they're really eating and drinking.

The rules also include labeling requirements for restaurant-style food in grocery stores, big-box stores, coffee shops, ice cream stores, movie theaters, and amusement parks.

WebMD survey participants reported eating out an average of twice weekly. Most popular for frequent visits are quick, fast food outlets.

Many say they've seen calories listed in the past few months, as some restaurants had already posted them. Of those people who'd seen them:

• 75% say they saw them in fast-food outlets such as McDonald’s.
• 53% saw them in fast-casual restaurants such as Panera Bread.
• 66% saw them on menus at casual dining spots such as Applebee’s or the Olive Garden.
• 23% say they saw calorie counts listed at fine dining establishments.

Fifty-six percent say the count totals were higher than they expected.

source : WebMD Survey: 74% Say Menu Calorie Counts Helpful

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Off the Menu: Robert Wiedmaier

The D.C. chef shares his healthy eating habits – plus a delish red snapper recipe.

By Matt McMillen
WebMD Magazine - Feature

Chef Robert Wiedmaier had built a career -- and a small restaurant empire -- cooking with butter, cream, and other rich staples of Belgian and French cuisine. And it showed, both on the plates he serves and on his own frame. But 4 years ago, his doctor told him it was time to trim the fat.

"He said that where I was at when I turned 50 would determine my longevity," says Wiedmaier, who runs seven restaurants in and around Washington, D.C.

Wiedmaier listened. Within 7 months, he had dropped 36 of his 251 pounds. His diet included copious amounts of Chinese green tea and spinach wraps stuffed with veggies tossed with tzatziki, a sauce made of yogurt, garlic, and cucumbers. He taught himself tricks to control his urge to eat, and he gave up carbs. And he did 50 push-ups and 50 sit-ups each day.

"Then," says Wiedmaier, now 53, "I sprained my shoulder and fell off the wagon." Now, though, he has begun to drop the pounds once more, helped along by a new and healthier attitude toward eating.

He's brought this focus on good-for-you food to his customers. Last fall, Wiedmaier opened Wildwood Kitchen, where he serves a Mediterranean-inspired menu that favors olive oil over butter and simple, healthy dishes like his red snapper en papillote. "It's a classic French preparation, but, with no butter or cream, it's healthy and cool to do."

Robert's Rules

His go-to comfort food: "I like a great burrito, filled with slow-roasted pork, black beans, and a little hot sauce. There's something very comforting about eating with my hands."

The one food he could eat every day: "Pizza with fennel sausage and caramelized onions, though I also love my morning drink of banana, avocado, mango, kale, chia seeds, kiwi, and coconut water."

What he eats when he wants to lose 5 pounds: "I eat a lot of fish and salad. Grilled salmon or halibut served over salad."

Where he gets his best recipe ideas: "I should keep a pad of paper by the bed, because I get a lot of ideas in dreams. Also, when I'm relaxing in a hot tub or talking over the menu with my chef de cuisine at Marcel's."

The one lesson he thinks every home cook should learn: "Get to know your fishmonger and your butcher. He will tell you everything about what's freshest that day, to the point where he will even call you and tell you about, say, the beautiful, fresh Monterey squid that's just come in."

Steamed Red Snapper en Papillote With Vegetables and Carrot Broth

Makes 4 servings:

Ingredients

4 sheets parchment paper

1 tbsp olive oil

10-12  cilantro stems

1 stalk lemongrass (sliced)

4 7-oz red snapper fillets

¼ tsp salt

pepper to taste

1 daikon radish, peeled and julienned

source : Off the Menu: Robert Wiedmaier

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WebMD Survey: 74% Say Menu Calorie Counts Helpful

By Kathleen Doheny
WebMD Health News

Reviewed by Michael W. Smith, MD

Dec. 9, 2014 -- Most people approve of the new FDA ruling that requires chain restaurants and vending machine operators to list calories on their menu items, according to a new WebMD survey. And among those who've seen calories posted on menus, nearly half say the information is already influencing their food choices when they eat out.

The nationwide survey included more than 1,100 men and women who responded from desktop computers or mobile phones. Among them, it was almost evenly divided between those who had seen calories on menus (52%) and those who had not (48%).

The majority of respondents who'd seen the calorie counts -- 81% -- say they approve of the rules. The survey also found:

• Nearly three-quarters (74%) say the counts are beneficial.
• More than half say the calorie counts are higher than they expected.

The poll findings are not a surprise, says Hansa Bhargava, MD, WebMD medical editor. "Giving people information is powerful," she says. "Most consumers in our survey not only like the idea of seeing calories on their menu, but actually change their behavior due to it, often picking lower-calorie options."

About one-third of calories are eaten away from home, according to the FDA. The agency's ruling aims to give people clear information about what they're really eating and drinking.

The rules also include labeling requirements for restaurant-style food in grocery stores, big-box stores, coffee shops, ice cream stores, movie theaters, and amusement parks.

WebMD survey participants reported eating out an average of twice weekly. Most popular for frequent visits are quick, fast food outlets.

Many say they've seen calories listed in the past few months, as some restaurants had already posted them. Of those people who'd seen them:

• 75% say they saw them in fast-food outlets such as McDonald’s.
• 53% saw them in fast-casual restaurants such as Panera Bread.
• 66% saw them on menus at casual dining spots such as Applebee’s or the Olive Garden.
• 23% say they saw calorie counts listed at fine dining establishments.

Fifty-six percent say the count totals were higher than they expected.

source : WebMD Survey: 74% Say Menu Calorie Counts Helpful

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Your Diabetes Menu Plan

Tips and recipes to help you keep your diet on track.

By Kerri-Ann Jennings, MS, RD
WebMD Magazine - Feature

Reviewed by Hansa D. Bhargava, MD

How do you get all the nutrition you need in a day while still being mindful of calories and carbs? The secret is to plan ahead.

Meal planning depends on lots of things, like your taste preferences, medications, and activity level, says Jill Weisenberger, RDN, CDE, author of Diabetes Weight Loss -- Week by Week.

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About two years ago, when Anne Tierney learned she had type 2 diabetes, it galvanized her. “My diagnosis came as a shock,” says Tierney, who was then about 40 pounds overweight. “I used to eat chocolate all the time. The day I was diagnosed, I quit.” She also consulted a nutritionist and hired a personal trainer. “I knew I had to take action,” recalls Tierney, 51, director of corporate gifts for Halls Crown Center in Kansas City, Mo. Her action plan was in keeping with the latest research on...

Read the Five Ways to Control Type 2 Diabetes article > >

But good general advice to follow is to keep your carbs consistent -- eat the same amount at breakfast, lunch, and dinner to keep blood sugar from spiking or dipping too low. Weisenberger recommends 45 grams as a target for the three main meals of the day. "If you go lower than 30 grams at a meal, it's going to be really hard to get all the nutrients you need, such as fiber and phytochemicals," the health-boosting nutrients in fruits and vegetables.

This sample meal plan provides 1,400 calories. Supplement with healthy snacks to reach your personal calorie goals.

Breakfast

If you're rushed in the mornings, make breakfast a snap with mix-and-match prepared items such as hardboiled eggs, nuts or seeds, a part-skim cheese stick, peanut butter, or yogurt for protein; toast, crispbread, or unsweetened instant oatmeal for whole grains; plus any kind of fruit -- dried fruit, a banana, an apple.

Menu

Avocado Toast and Egg

Café au lait made with a half cup 1% milk

Medium orange

Avocado Toast and Egg

This has to be one of the most satisfying, easy breakfasts around, thanks to a helping of fiber from the avocado and whole-grain bread. For an extra flavor kick, sprinkle with Cajun seasoning or smoked paprika.

Makes 1 serving.

Ingredients:

1 slice 100% whole grain bread

1/5 avocado

1 egg

salt and pepper

Directions:

1. Toast bread. Scoop out avocado and mash onto toast. Top with a poached or soft-boiled egg and sprinkle with salt and pepper.

Per serving: 235 calories, 10 g protein, 19 g carbohydrate, 14 g fat (3 g saturated fat), 164 mg cholesterol, 7 g fiber, 3 g sugar, 194 mg sodium. Calories from fat: 52%

Lunch

Getting out of the two-slices-of-bread sandwich rut can be an easy way to control carbs. Stick to a small whole wheat pita or enjoy some rye crispbreads alongside a protein- and veggie-loaded salad or soup for a satisfying midday meal.

Menu

Whole wheat pita stuffed with Curried Tempeh Waldorf Salad and watercress

Curried Tempeh Waldorf Salad

Tempeh stands in for chicken in this fruit- and nut-studded salad. Look for a 100% whole wheat pita that has between 70 and 90 calories per serving (either a mini pita or half of a large one).

Makes 3 servings

Ingredients:

8 oz tempeh

½ cup water

⅜ cup vegan mayonnaise or light mayo

1 tsp tamari

1 tbsp curry powder

source : Your Diabetes Menu Plan

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7-Day Menu for Cold and Flu Season

Foods to Boost Immunity, Help Healing, and Fight Coughing

WebMD Feature Archive

By Elaine Magee, MPH, RD
WebMD Feature

Reviewed by Arefa Cassoobhoy, MD, MPH

During cold and flu season, we all know to steer clear of people who are coughing and sneezing. We diligently wash our hands to avoid germs and viruses.

What else can we do? Research suggests that following the right diet can not only help prevent colds and flu, but help ease symptoms if we get sick.

Recommended Related to Cold & Flu

When Healthy Habits Backfire

When it comes to healthy habits, can there be too much of a good thing? Absolutely. Eating wholesome foods helps keep you healthy, but overeating will make you fat and prone to illness. Exercise helps keep you fit, but working out too hard or too often can cause injury and fatigue. Of course, these are only two of the most obvious examples of how healthy habits can backfire. Here are seven more: 1. Cleaning your kitchen. No doubt about it -- a dirty kitchen can raise the risk of contracting...

Read the When Healthy Habits Backfire article > >

Doctors have long known that people with nutrient deficiencies develop more infections than well-nourished people. The immune system needs certain nutrients to be strong and fully functional, says Bruce Bistrian, MD, PhD, Professor of Medicine at Harvard Medical School. And, nutritionally, food sources are better than supplements.

Now, research suggests that certain healthful foods can help our immunity even if we don’t have nutritional deficiencies. To help you weather the cold and flu season in best health, WebMD turned to David Leopold, MD, director of Integrative Medical Education at the Scripps Center in San Diego.

Leopold recommends people go into cold and flu season in good physical condition, with low stress, and with a plan for eating balanced meals that minimize candy, soft drinks, fast food, and junk food.

Here is a 7-day menu to inspire you and help you get started.

Day 1: Meals for Cold and Flu Season

Breakfast: Toasted whole wheat English muffin topped with scrambled eggs and reduced-fat cheese. Served with a glass of skim or low-fat milk or light soy milk, all containing vitamin D.        

Lunch: Fresh roasted turkey and avocado sandwich with tomato and onion on whole wheat bread, cantaloupe cubes, and hot green tea.

Dinner: Spinach salad with grilled salmon and berries, topped with vinaigrette dressing made with canola oil, served with a bowl of hot vegetable soup.

The four servings of whole grains and the salmon contribute selenium, which is needed for a strong immune system.

Spinach is high in several nutrients associated with a fully functioning immune system, including folic acid, vitamin A and vitamin C. The cantaloupe contributes even more vitamin A and C, and the avocado adds more folic acid.

Two meals contain at least one vitamin C–rich food (cantaloupe, spinach, and berries). High blood levels of vitamin C are associated with an enhanced immune system. Some studies suggest vitamin C can reduce the duration of a cold by about half a day.

Green tea consumption was associated with a lower risk of death from pneumonia in Japanese women. It was lower with one to two cups a day and even lower with three to four cups a day.

The canola oil in the salad dressing provides plant omega-3s (alpha-linolenic acid), while the salmon provides fish omega-3s. According to a recent study, higher intakes of alpha-linolenic acid and possibly fish may reduce the risk of pneumonia.

source : 7-Day Menu for Cold and Flu Season

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6 Signs You're a Bad Lover

By Paula Spencer Scott
WebMD Feature

Reviewed by Arefa Cassoobhoy, MD, MPH

Even good lovers can fall into bad habits sometimes. These six habits may signal that you're missing out, when you could be blissing out, during sex. Changing them can get your sex life humming again.

You Don't Like Your Lover to Offer Tips

It's key to tell your lover what you like or want sexually. But people often ignore an "elephant in the room" -- an unspoken problem, preference, or dislike. The longer you avoid it, though, the bigger impact it will have.

Why do lovers avoid honesty? "They worry the other person will think they're a freak or will start to cry or feel criticized," says Madeleine M. Castellanos, MD. She is a psychiatrist at the Albert Einstein College of Medicine who specializes in sex therapy.

Fix: "Be open to your lover's suggestions," she says. Listen and respect their ideas instead of getting mad or upset. 

Castellanos suggests checking in every 6 months or so, because sexuality evolves over time. Ask yourselves: Are we happy with our sex life? What should we add to it? Is there a big deal out there we haven't talked about?

You're a Distracted Lover

That's not you, reaching across the sheets to check your smartphone, is it? A sign of good sex is being totally in the moment -- mind and body.

"It's important to set a scene that's non-interruptive," says Pepper Schwartz, PhD, professor of sociology at the University of Washington.

Fix: "Don't leave your phone on. Don't check email. Don’t send texts. Don't be a mommy who won't lock the door," Schwartz says. If your mind wanders, zero in on how you're being touched or refocus on your breathing.

You Don't Give and Take

Is your orgasm your only goal? Do you like to receive oral sex but not give it? (Or vice-versa?)

It's one thing if you and your partner don't need everything in bed to be equal. "Not everyone likes oral sex, for example," Castellanos says. "But if you're not doing something because you can't be bothered or are selfish, that's more problematic."

Fix: It's best to give and to receive. "Sexual pleasure requires balancing selfishness with unselfish giving," she says.

You Make Love on Automatic Pilot

Ready, set: kiss, touch here, stroke there, get in position... 

If your lover can predict your every move, you may both be missing out.

"Couples fall into a script pretty quick. They know what works," says certified sexuality counselor and author Ian Kerner. "Comfort sex," as he calls it, can be great. But a too-steady menu can spell boredom, which makes it hard to get aroused.

Fix: Freshen up your sex menu. Your brain loves new things. "You can get to your usual script eventually, but for the first third of sex play, start with something more exciting," Kerner says. He suggests using sex toys, role playing, talking dirty to each other, or trying new positions.

source : 6 Signs You're a Bad Lover

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Off the Menu: Jeff Michaud

By Matt McMillen
WebMD Magazine - Feature

Reviewed by Kathleen M. Zelman, MPH, RD, LD

The most valuable lesson chef Jeff Michaud learned during the 3 years he spent cooking in Northern Italy had less to do with food than with family.

"Eating in Italy always happened at the table with family around you, especially on Sundays," says Michaud, winner of the 2010 James Beard Award for Best Mid-Atlantic Chef. "Taking the time to enjoy your life and spending it with the ones you love -- you don’t see that as often in the United States."

Italy is also where Michaud, 36, started his own family. He met his wife, Claudia, while he was honing his kitchen skills in Bergamo, in the foothills of the Alps.

As he writes in Eating Italy: A Chef's Culinary Adventure, his debut cookbook published last fall, "I fell head over heels in love not only with a woman, but also with her family, her cuisine, and her culture."

At his restaurants, he challenges himself and his staff to match the level of cooking he enjoyed abroad. They make their own salumi (cured meats), for example. "Nothing that we get imported can compare," says Michaud. "We have to be more inventive here to have the same quality products they have in Italy."

To stay in shape, Michaud boxes or practices Brazilian jiu-jitsu most mornings. Then he sits down for breakfast with his wife and 3-year-old daughter, Gaia, before a long day in the kitchen.

"Chefs spend a lot of time at the restaurant, but you have to make time for yourself and your family," he says. "Some nights I try to get home earlier to put my daughter to bed, and my days off are always spent with the family."

Michaud and his wife are already teaching Gaia what it means to eat well. "My daughter has yet to eat fast food -- instead she eats oysters, clams, shrimp, rabbit," he says. "We cook what we want, and she eats what we cook. More parents should follow that model."

At home, Michaud says, "I try to keep meals super easy, so I usually use the grill." The veal loin recipe he shares exemplifies the way he prefers to cook. "I love the simplicity of it."

Jeff’s Gems

His go-to comfort food: "Pizza."

The one food he could eat every day: "Peaches. Especially when they are right from the tree and are still warm, and you bite into one and it’s so juicy and messy to eat."

When he wants to lose 5 pounds: "I stick to eating canned tuna and arugula."

Where he gets his best recipe ideas: "They usually come from when I am traveling in Italy, and most of them happen when my mother-in-law is cooking for me. My chefs at the restaurants inspire me every day, and they push me to be more creative."

The one lesson he thinks every home cook should learn: "Don't be afraid to try new ingredients. You never know what might be your next favorite food."

source : Off the Menu: Jeff Michaud

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Many People Ignore, Miss Calorie Counts on Fast-Food Menus: Survey

Of 2,000 customers, 40 percent noticed the information and 10 percent used it

WebMD News from HealthDay

By Kathleen Doheny

HealthDay Reporter

FRIDAY, Nov. 15, 2013 (HealthDay News) -- Posting the calorie content of menu items at restaurants is designed to make diners stop and think, tally up the total and make wiser choices.

In real life, that doesn't seem to be the case, according to new research.

In a poll of 2,000 Philadelphia fast-food customers, aged 18 to 64, few used the information, even if they noticed it, said study author Brian Elbel, an assistant professor of population health and health policy at the NYU School of Medicine.

"Forty percent of the sample saw it and about 10 percent [overall] said they used it and reported to us that they purchased fewer calories," he said.

The study is published in the November issue of the journal Obesity. Elbel is scheduled to present the findings Friday at the Obesity Society's annual meeting in Atlanta.

Elbel's team collected receipts from customers at McDonald's and Burger King restaurants and asked them a series of questions. These included how often they visited fast-food restaurants, if they noticed the calorie information and if they used it. They did that before and after February 2010, when the Philadelphia calorie-count label law went into effect.

At the same time, a telephone survey was done of other Philadelphia residents asking them if they ate at fast-food restaurants and if they noticed the calorie labeling.

The researchers also surveyed customers of both chains in Baltimore, a city that does not mandate calorie labels.

Elbel found no differences in the number of visits or calories purchased after the policy went into effect in Philadelphia. The amount of calories in food purchased and the number of fast-food restaurant visits did not change much at all in either city over time.

Philadelphia residents reported eating nearly six times a week at a fast-food chain before the law and about seven times after. Baltimore residents ate at a fast-food chain about seven times a week both before and after.

Under the U.S. health law known as the Affordable Care Act, restaurant chains with 20 or more locations nationally must post the calorie content of all regular drink and food items on their menu board or on printed menus. Final regulations on that provision are pending from the U.S. Food and Drug Administration, Elbel said.

The provision is meant to help stem the obesity epidemic. Currently, one-third of Americans are obese, raising their risk of heart disease, diabetes and other health problems.

In general, obesity rates are higher among minorities. In the survey, 70 percent of those polled were black.

Elbel can't completely explain the findings. However, he said, "it is hard to counteract the fact that fast-food is cheap and tastes pretty good."

He does not think it's time to abandon the calorie-label idea. Rather, he views it as one way to help people make wiser choices, along with many other strategies.

One expert not involved with the study said the calorie-label program may need to go further.

"Providing calorie information is not enough," said Alice Lichtenstein, a distinguished professor of nutrition science and policy at Tufts University. "If we want people to use the information, we need to raise awareness about its availability and most importantly, educate about its use."

This is especially crucial, she said, for those who haven't put a high priority on good nutrition.

Lichtenstein suggested a study that looks at the effects of an informational campaign on the use of calorie labels. Other research, she said, indicated that ''those people who report using the calorie labeling order fewer calories."

source : Many People Ignore, Miss Calorie Counts on Fast-Food Menus: Survey

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The Top 6 Tips for Dining Out on a Diet

Eating healthy can be challenging for any lifestyle. As is usually the case, unhealthy food is thought to be cheaper, more readily available, and generally easier to come upon than healthy food. And when you're on a diet, it can seem practically impossible to stay on track and enjoy time with friends and family at the same time. Eating out seems practically impossible, and you feel like you're missing out on all the fun because your diet doesn't allow room for quarter pounders and fries. But here's the thing, eating out doesn't have to be impossible on a diet! You can still do your Friday night dinner out with the girls, or actually go out for date night on Saturday. Keep these tips in mind when dining out to help you stay on track with your diet without having to give up the treat of a nice meal out!

• A cobb salad is always a healthy, light choice. Cobb salads are available almost everywhere and are great for both lunch and dinner. You'll get a great serving of greens, vitamin C and antioxidants from the tomatoes, healthy fats from the avocado, protein and choline from the eggs, and some great protein from the meat. Cobb salad is a light, nutritious meal that you can definitely enjoy at most restaurants without any guilt!

• Ask for your protein seared. Searing is typically done dry, that is without the assistance of oils or butter, so you don't need to worry about added fat accompanying your meat that you don't even know is there!

• Go raw. Order anything (veggies, oysters, tuna) served raw. This is always a great rule of thumb for ordering out at a restaurant. You don't need to worry about excessive processing, fatty cooking oils, or any of the other unpleasant side effects of cooking food. That is not to say you should be eating a raw steak, but looking for dishes meant to be served raw (pieces of sushi, salads, etc.) is usually a very safe bet when eating out.
• Be wary of lemon. If the menu describes a dish as having a lemon glaze or sauce, ask what is in it. Often, such dishes are loaded with excess sugar that you definitely do not want or need in a healthy diet.
• Ask for your food grilled. When ordering your meal, ask the waiter about the whole preparation. It's good to avoid food covered in a sauce or soaked in marinade. Try asking for your sauce or dressing on the side, so you can control your own portion.

• Portion control is incredibly important. Restaurants typically serve you almost twice the recommended portion of food, so be sure to eat slowly and stop eating when you're full. There's nothing wrong with wrapping up the rest of your meal for later. Who doesn't love leftovers?

Going out for a meal does not have to be an impossible feat on a diet. In fact, trying to incorporate aspects of your normal life into your new healthy lifestyle will help your healthy habits seem more normal to you, and it's important to treat yourself once and a while. You deserve a nice meal out after a long week at work. These tips will help guide you through the menu of your favorite restaurant without breaking your diet.

For more great tips on being healthier, happier and eating better download my free report "4 Simple Steps to Free Yourself from Emotional Eating and Lose Weight" at http://www.HerHealthOnly.com.
Attention Editors and Publishers: Her Health Only content may be republished with a link to herhealthonly.com. Such republication must include attribution with a link to the Her Health Only homepage as follows: Her Health Only, http://www.herhealthonly.com.

source : The Top 6 Tips for Dining Out on a Diet

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Q&A With Owen Wilson

The actor talks about his new movie ('Free Birds'), plus why he practices gratitude.

By Matt McMillen
WebMD Magazine - Feature

Reviewed by Michael W. Smith, MD

In Free Birds, you travel back in time to save turkeys from becoming Thanksgiving’s main course. Is turkey on your Thanksgiving menu this year?

Yes, turkey is on the menu. In fact, I’m planning on having some turkey today.

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How did you prepare to play a turkey?

There wasn’t a lot of preparation needed. It just kind of came naturally to me, playing a turkey. I guess I just had a lifetime of preparation for it.

What is the biggest difference between acting in an animated film and playing a live action role?

It’s like when you’re a kid with make believe. It’s all sort of in your head. It’s also just easier. There isn’t a big crew, no hair and makeup and wardrobe. You just roll out of bed and go up to the sound studio. I like it. I would never have thought, based on my voice, that I would have done a lot of animated work, but for some reason it happened.

How do you celebrate Thanksgiving?

I celebrate it in Dallas with my family. We watch the Cowboys game, eat Thanksgiving dinner, and maybe try to get up a football game earlier in the day. My mom makes the Thanksgiving dinner, and she’s great at it. She makes apple pie, pecan pie, turkey, stuffing, cranberry sauce, mashed potatoes, yams. I’d say it’s my favorite meal of the year.

What does the holiday mean to you?

I read an article a few years ago about how the holiday is a nightmare for nutritionists, but for psychologists, there’s actually something quite healthy about it. The idea of giving thanks, of being grateful, has a lot of health benefits. The simple act of writing down three things a day you’re grateful for has a measurable impact on people’s happiness and contentment. I wasn’t writing them down, but over the course of the day, I’d see a sunset, or someone laughing, and I’d check that off and say that’s something to be grateful for. It shifts your perspective because you’re now looking for things to be happy about. Take the time, make the decision, to slow things down, and make a conscious effort to look for things over the course of a day to feel good about.

You’ve been a father for nearly 3 years now. How has life changed for you in that time?

There’s this new person that didn’t exist a few years ago, and it’s this person that I have incredible love for, and beyond that, it’s fun and it's gotten more fun. As Ford plays around, and laughs and talks more, it just keeps getting better and better. I love to be around him. That’s the biggest change, having this little person around who, if I have to pick someone to be around, is at the top of the list.

source : Q&A With Owen Wilson

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Many People Ignore, Miss Calorie Counts on Fast-Food Menus: Survey

Of 2,000 customers, 40 percent noticed the information and 10 percent used it

WebMD News from HealthDay

By Kathleen Doheny

HealthDay Reporter

FRIDAY, Nov. 15, 2013 (HealthDay News) -- Posting the calorie content of menu items at restaurants is designed to make diners stop and think, tally up the total and make wiser choices.

In real life, that doesn't seem to be the case, according to new research.

In a poll of 2,000 Philadelphia fast-food customers, aged 18 to 64, few used the information, even if they noticed it, said study author Brian Elbel, an assistant professor of population health and health policy at the NYU School of Medicine.

"Forty percent of the sample saw it and about 10 percent [overall] said they used it and reported to us that they purchased fewer calories," he said.

The study is published in the November issue of the journal Obesity. Elbel is scheduled to present the findings Friday at the Obesity Society's annual meeting in Atlanta.

Elbel's team collected receipts from customers at McDonald's and Burger King restaurants and asked them a series of questions. These included how often they visited fast-food restaurants, if they noticed the calorie information and if they used it. They did that before and after February 2010, when the Philadelphia calorie-count label law went into effect.

At the same time, a telephone survey was done of other Philadelphia residents asking them if they ate at fast-food restaurants and if they noticed the calorie labeling.

The researchers also surveyed customers of both chains in Baltimore, a city that does not mandate calorie labels.

Elbel found no differences in the number of visits or calories purchased after the policy went into effect in Philadelphia. The amount of calories in food purchased and the number of fast-food restaurant visits did not change much at all in either city over time.

Philadelphia residents reported eating nearly six times a week at a fast-food chain before the law and about seven times after. Baltimore residents ate at a fast-food chain about seven times a week both before and after.

Under the U.S. health law known as the Affordable Care Act, restaurant chains with 20 or more locations nationally must post the calorie content of all regular drink and food items on their menu board or on printed menus. Final regulations on that provision are pending from the U.S. Food and Drug Administration, Elbel said.

The provision is meant to help stem the obesity epidemic. Currently, one-third of Americans are obese, raising their risk of heart disease, diabetes and other health problems.

In general, obesity rates are higher among minorities. In the survey, 70 percent of those polled were black.

Elbel can't completely explain the findings. However, he said, "it is hard to counteract the fact that fast-food is cheap and tastes pretty good."

He does not think it's time to abandon the calorie-label idea. Rather, he views it as one way to help people make wiser choices, along with many other strategies.

One expert not involved with the study said the calorie-label program may need to go further.

"Providing calorie information is not enough," said Alice Lichtenstein, a distinguished professor of nutrition science and policy at Tufts University. "If we want people to use the information, we need to raise awareness about its availability and most importantly, educate about its use."

This is especially crucial, she said, for those who haven't put a high priority on good nutrition.

Lichtenstein suggested a study that looks at the effects of an informational campaign on the use of calorie labels. Other research, she said, indicated that ''those people who report using the calorie labeling order fewer calories."

source : Many People Ignore, Miss Calorie Counts on Fast-Food Menus: Survey

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Many Restaurant Chains Not Serving Healthier Fare: Report

Average entree still has same number of calories, only tiny drop in salt content, researchers say

WebMD News from HealthDay

By Robert Preidt

HealthDay Reporter

WEDNESDAY, Oct. 2 (HealthDay News) -- Despite highly publicized claims about making their menus healthier, the overall calorie and sodium levels in main entrees offered by top U.S. chain restaurants have remained the same in recent years, a new study contends.

Researchers evaluated the nutritional content changes of more than 26,000 regular menu entrees at 213 major U.S. restaurant chains between 2010 and 2011. Even with all the changes the restaurants made to their menus, there was no meaningful overall change in nutrition, the study found.

In both 2010 and 2011, the average entree contained 670 calories. There was a tiny decline in sodium levels, from 1,515 to 1,500 milligrams, according to the study published Oct. 1 in the Journal of the Academy of Nutrition and Dietetics.

"Restaurant menus did not get any healthier over time," Helen Wu, a policy and research analyst at the Institute for Population Health Improvement at the University of California, Davis Health System, said in a university news release.

"Across the restaurant industry, we see a pattern of one step forward, one step back," Wu said. "Restaurants make changes to their menus regularly, but they may make both healthy and unhealthy changes simultaneously. This study provides objective evidence that overall, we did not see a new wave of healthier entrees come in to replace less healthy ones."

While the overall levels of calories and sodium remained stable, some restaurant chains did significantly lower calorie and sodium amounts in their main entrees, while other chains significantly increased them, the researchers noted.

The investigators also found that, overall, children's meals did not become healthier, although fast-food entrees did have an average reduction of 40 calories.

The study authors noted that Americans consume about one-third of their total calories and spend half of their food budget eating away from home.

"Consumers need to be aware that when they step into a restaurant, they are playing a high-stakes game with their health by making dietary choices from menus that are loaded with high-calorie, high-sodium options," Wu said. "This is a game that health-conscious consumers have a very low chance of winning, given the set of menu offerings available in U.S. chain restaurants today."

source : Many Restaurant Chains Not Serving Healthier Fare: Report

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Många människor ignorera, Miss kalori räknas på snabbmat menyer: undersökning

Of 2,000 customers noticed 40% the information and 10% used it

By Kathleen Doheny

HealthDay Reporter

FRIDAY, november 15, 2013 HealthDay News)-posting calorie content of menu items at restaurants is designed to make dinner guests stop and think, match up the total and make wiser choices.

In real life, which seems not to be the case, according to new research.

In a survey of 2000 Philadelphia fast food customers, said aged 18-64, get the information that is used, even if they noticed it, study author Brian Elbel, an assistant professor of public health and health policy at NYU School of Medicine.

Forty percent of the sample, saw it and about 10 percent [total] said they used it and reported to us that they bought fewer calories, "he said.

The study is published in the November issue of the journal obesity. Elbel is scheduled to present the findings Friday at the Obesity Society's annual meeting in Atlanta.

Elbel's team collected receipts from customers at McDonald's and Burger King restaurants and asked them a series of questions. These included how often they visited fast-food restaurants, if they noticed the calorie information, and if they used it. They did it before and after February 2010, when Philadelphia calorie-count label law took effect.

At the same time was a telephone survey of other Philadelphia residents asking them if they ate at fast-food restaurants and if they noticed the calorie labels.

The researchers also examined customers of both chains in Baltimore, a city that has not forced the calorie labels.

Elbel found no differences in the number of visits or calories purchased after the policy went into effect in Philadelphia. The amount of calories in the food purchased and the number of fast food restaurant visits did not change much at all in either the city over time.

Philadelphia residents reported eating almost six times a week at a fast-food chain before the law, and about seven times after. Baltimore Residents ate at a fast-food chain about seven times a week both before and after.

According to the American health law known as the affordable care Act, restaurant chains with 20 or more locations nationally to post calorie content in all the usual drinks and food their menu Board or on printed menus. Final regulations on the provision runs from the u.s. Food and Drug Administration, said Elbel.

This provision is intended to help stem the obesity epidemic. Currently, one-third of Americans are obese, increasing the risk of heart disease, diabetes and other health problems.

Obesity is generally higher among minorities. In the survey, 70 percent of those interviewed black.

Elbel cannot completely explain the results. However, he said, "it's hard to counter that fast food is cheap and tastes pretty good."

He does not think it is time to abandon the idea calorie label. Rather, he sees it as a way to help people make wiser choices, like many other strategies.

An expert not involved in the study said the calorie-label program may need to go further.

"Providing calorie information is not enough," said Alice Lichtenstein, a professor of nutrition science and policy at Tufts University. "If we want people to use the information, we need to raise awareness of its availability, and most importantly, educate about its use."

This is especially important, she said, for those who do not have a high priority on good nutrition.

Lichtenstein proposed a study that examines the impact of an informative campaign on the use of calorie labels. Other research, she said, States that '' the people who are reporting with calorie labelling order fewer calories. "

source : Många människor ignorera, Miss kalori räknas på snabbmat menyer: undersökning

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FDA Announces New Calorie Rules for Restaurants

By Matt Sloane
WebMD Health News

Reviewed by Brunilda Nazario, MD

Nov. 25, 2014 -- The FDA announced new rules Tuesday that require chain restaurants and vending machine operators to post calories for food and drinks on their menus.

The rules, which have been in the works since the Affordable Care Act was signed into law in 2010, apply to restaurants that have more than 20 locations nationwide.

“Americans eat and drink about one-third of their calories away from home, and people today expect clear information about the products they consume,” said FDA Commissioner Margaret A. Hamburg, MD, in the agency’s press release. “Making calorie information available on chain restaurant menus and vending machines is an important step for public health that will help consumers make informed choices for themselves and their families.”

Many large chain restaurants, including Starbucks, Chick-fil-A, and McDonald's, have already started the practice in anticipation of these rules. New York City passed a law requiring calories on menus in 2009.

Consumer advocacy groups like the Center for Science in the Public Interest are applauding the rules, but saying they are long overdue.

"Menu labeling is the biggest advance in providing nutrition information to consumers since the law that required Nutrition Facts labels on packaged foods was implemented 20 years ago," CSPI nutrition policy director Margo G. Wootan said in a written statement. "It will soon seem strange that once it was possible to go into a Chick-fil-A or a Denny's and not see calories on menus and menu boards. We hope that small chains and independent restaurants provide the same information voluntarily.”

The National Restaurant Association, a trade organization representing the companies affected by the rules, was not immediately available for comment.

Restaurant and vending machine operators will have 1 year to put the changes into effect.

source : FDA Announces New Calorie Rules for Restaurants

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Menu Calorie Counts May Mean Less Fattening Meals for Kids

Study suggests certain calorie information might also prompt parents to encourage more exercise

WebMD News from HealthDay

By Randy Dotinga

HealthDay Reporter

MONDAY, Jan. 26, 2015 (HealthDay News) -- Parents might order fewer calories for their children if menus included calorie counts or information on how much walking would be required to burn off the calories in foods, a new study suggests.

The new research also found that mothers and fathers were more likely to say they would encourage their kids to exercise if they saw menus that detailed how many minutes or miles it takes to burn off the calories consumed.

"Our research so far suggests that we may be on to something," said study lead author Dr. Anthony Viera, director of health care and prevention at the University of North Carolina Gillings School of Global Public Health. New calorie labels "may help adults make meal choices with fewer calories, and the effect may transfer from parent to child."

Findings from the study were published online Jan. 26 and in the February print issue of the journal Pediatrics.

As many as one in three children and teens in the United States is overweight or obese, according to background information in the study. And, past research has shown that overweight children tend to grow up to be overweight adults. Preventing excess weight in childhood might be a helpful way to prevent weight problems in adults.

Calories from fast-food restaurants comprise about one-third of U.S. diets, the researchers noted. So adding caloric information to fast-food menus is one possible prevention strategy. Later this year, the federal government will require restaurants with 20 or more locations to post calorie information on menus.

The hope behind including calorie-count information is that if people know how many calories are in their food, it will convince them to make healthier choices. But "the problem with this approach is there is not much convincing data that calorie labeling actually changes ordering behavior," Viera said.

This prompted the investigators to launch their study to better understand the role played by calorie counts on menus.

The researchers surveyed 1,000 parents of children aged 2 to 17 years. The average age of the children was about 10 years. The parents were asked to look at mock menus and make choices about food they would order for their kids.

source : Menu Calorie Counts May Mean Less Fattening Meals for Kids

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Soup Diet

The Cabbage Soup Die

Soup Diet - There is no single Cabbage Soup Diet. Many versions of this very limited diet have been around for years. A few books have documented different variations of this simple, anonymously written diet plan, which surprisingly has survived the test of time.

The Cabbage Soup Diet is a strict list of what to eat each day for a week. Of course, cabbage soup is the main item. A few other low-calorie foods are also on the list.

You're only supposed to do a week at a time. Still, because the menu is so limited, you may get bored. And because you won't make any lasting changes in your eating habits, you may go right back to your old habits afterward. 

The Cabbage Soup Diet: What You Can Eat

The seven-day Cabbage Soup Diet plan includes two daily bowls of fat-free cabbage soup and a short list of fruit, vegetables, skim milk, and meat. The plan encourages drinking plenty of water and avoiding alcohol.

The cabbage soup recipe varies slightly among different versions of the diet. But it basically includes cabbage and assorted low-calorie vegetables such as onions and tomatoes, and is flavored with onion soup mix, bouillon, and tomato juice.

The Cabbage Soup Diet: How It Works

The CabbageSoup Diet has so few calories that people will lose weight rapidly on the week-long plan. There is nothing magical about cabbage or cabbage soup that fosters weight loss. It's the low-calorie nature of the diet plan that does the trick.

The problem is that most of the weight lost comes from fluids, not fat, and you'll get it back when you start eating normally.

There are two other big issues: boredom and not enough nutrition.

First, boredom: Are you OK with eating virtually the same foods every day for a week?

More importantly, the calories on the plan are dangerously low (approximately 800-1,050) calories per day. Experts agree that any diet under 1,200 calories per day is unsafe unless you're under a doctor's care. It's almost impossible to get all the nutrients you need and satisfy hunger in so few calories. A bottomless bowl of cabbage soup, along with a restricted list of allowed foods, doesn't give your body the nourishment you need each day.

Expert Advice

"It is a monotonous, short-term fix, severely lacking in nutrients, which will result in a weight loss that is primarily water and not the essential fat loss that is so important to improving health," says Connie Diekman, MEd, RD, director of university nutrition at Washington University in St. Louis.

Diekman worries that diets like the Cabbage Soup Diet keep people in the "yoyo" cycle of losing and regaining weight.

As a registered dietitian, she urges dieters to find another plan that is balanced, varied, and includes regular physical activity. The only positive aspect of the Cabbage Soup Diet plan is that it may get people to eat more vegetables, Diekman says.

  

By Kathleen M. Zelman, MPH, RD, LD

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