Diet Reducing

Diet reducing is a regime of food and drink for the purpose of losing weight. In most cases of over-weight or obesity, a reducing diet is the most desirable treatment. In addition to a wish to lose weight, the person should have knowledge of the nutritional and caloric value of foods.

The diet should include sufficient protein to prevent loss of body tissue protein. Carbohydrates should be limited and fat largely eliminated. To insure sufficient vitamin and mineral intake, supplementary multiple vitamin capsules should be taken daily. Losing weight involves a cutting down of regular everyday foods and does not necessitate specialized foods.

Vegetable are to be cooked and eaten plain without butter or sauces and salads served without fatty dressings. Fruit should be fresh or if canned without added sugar. Plentiful servings of low calorie fruits and vegetables provide bulk and satisfy hunger.

Only lean meats should be eaten. It is very important to establish regular hours for eating meals. A simple bedtime snack such as an apple or glass of skim milk will help prevent hunger in the early morning or the urge to eat during the night.

For an extremely obese person who is not active, a daily diet of 800 calorie is enough. For moderate weight reduction 1000-1200 calories can be taken daily, provided the person is sedentary and 1400-1500 calories for persons requiring more energy for their daily activities.

To maintain health while reducing certain foods are essential. The daily diet should include single egg, two glasses of skimmed milk or buttermilk, three slices of bread preferably whole wheat , two servings of lean meat, fish or cottage cheese, four servings of raw or cooked vegetables and three servings of fresh or unsweetened canned fruit.

After the weight has been reduced to the desired level, it is essential to continue to watch carefully the diet and eating habits. The aim should be to maintain new weight and avoid tendency to regain the weight lost.

In a number of specific diseases and bodily conditions, a special diet may be necessary-for example in diabetes, heart disease and in kidney ulcer and other infections. These diets are not for weight reduction, but to keep the disease under control. These and obesity diets must be supervised by a dietitian for effective results.