Diets

Question

This piglix contains articles or sub-piglix about Diets

Answer 1

Mayo Clinic Diet

The Mayo Clinic diet is a diet book first published in 1949 by the Mayo Clinic committee on dietetics as the Mayo Clinic diet manual. Prior to this, use of that term was generally connected to fad diets with no association to the clinic. The book is now published as The Mayo Clinic diet (ISBN ) with a companion logbook, The Mayo Clinic diet journal (ISBN ).

The diet begins with a two-week period where five specific bad habits are replaced by five specific good habits. According to the authors this should result in a 6- to 10-pound (2.5- to 4.5 kg) loss during that 2-week period. The remainder of the program is based in large part on a combination of portion control and exercise/activity. This part of the program is designed to allow the safe loss of one to two pounds per week, or 50 to 100 pounds (22 to 45 kg) over the course of a year.

The program uses a food pyramid that has vegetables and fruits as its base. It puts carbohydrates, meat and dairy, fats, and sweets into progressively more limited daily allowances. The diet emphasizes setting realistic goals, replacing poor health habits with good ones, and conscious portion control.

The legitimate Mayo Clinic Diet does not promote a high protein or "key food" approach. There have been diets falsely attributed to Mayo Clinic for decades. Many or most web sites claiming to debunk the bogus version of the diet are actually promoting it or a similar fad diet. The Mayo Clinic website appears to no longer acknowledge the existence of the false versions and prefers to promote their own researched diet.

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Answer 2

Meal replacement

A meal replacement is a drink, bar, soup, etc. intended as a substitute for a solid food meal, usually with controlled quantities of calories and nutrients. Some drinks are in the form of a health shake. Medically prescribed meal replacement drinks include the required vitamins and minerals.Bodybuilders sometimes use meal replacements, not formulated for weight loss, to save food preparation time when they are eating 5 to 6 meals a day.

In the European Union, weight-reduction meal replacements intended either to supplement ("Meal replacement for weight control") or to replace totally ("Total diet replacement for weight control") normal meals are regulated as to their energy content, the nutrients they must provide, and information and advice on packaging by COMMISSION DIRECTIVE 96/8/EC of 26 February 1996 on foods intended for use in energy-restricted diets for weight reduction. For example, a meal replacement must provide between 200 and 400 food calories of energy, of which not more than 30% from fat, and not less than specified amounts for various vitamins and minerals. Labeling information is prescribed, and packaging must provide information such as a statement that the product should not be used for more than three weeks without medical advice. This protects users of meal replacements without other food from inadvertent malnutrition.

In the United States, the term "meal replacement" is not defined in federal Food and Drug Administration regulations, but generally refers to a calorie-controlled, prepackaged product in the form of a bar or beverage (ready to drink or powder), that replaces a regular meal. Meal-replacement products usually provide 200 to 250 calories per serving, are fortified with more than 20 vitamins and minerals at "good" or "excellent source" levels and often bear nutrient content claims, such as percent fat free and reduced sugar. Meal replacement products can be regulated as conventional or functional foods.

Meal replacements have been a regular feature of science fiction, especially the space travel genre, at least since the film Santa Claus Conquers the Martians (1964) and TV's Lost in Space (1965).

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Answer 3

Med Mark

The Med Mark is a packaging symbol that helps consumers identify Mediterranean diet foods.

The Med Mark is a postage-stamp-sized symbol, featuring an image of an amphora, the jug used 3,000 years ago by Mediterranean cultures to store and ship their foods and drinks. It directs consumers to a website that provides information on the diet pattern.

Products that bear the mark must adhere to specific health and nutrition guidelines created with reference to the Food and Drug Administration, and must be a part of the Mediterranean Diet Pyramid created by Oldways, the Harvard School of Public Health, and the World Health Organization in 1993. The mark was launched June 2007.

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Answer 4

Mediterranean diet

Mediterranean diet

The Mediterranean diet is a modern nutritional recommendation originally inspired by the dietary patterns of Greece, Southern Italy, and Spain in the 1940s and 1950s. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat products.

There is tentative evidence that the Mediterranean diet lowers the risk of heart disease and early death. Olive oil may be the main health-promoting component of the diet. There is preliminary evidence that regular consumption of olive oil may lower all-cause mortality and the risk of cancer, cardiovascular disease, neurodegeneration, and several chronic diseases.

A 2016 review found similar weight loss as other diets.

Dietary factors may be only part of the reason for health benefits gained by certain Mediterranean cultures. Physically active lifestyle, lower body mass index, cessation of smoking and moderate alcohol consumption also may contribute.

A 2011 systematic review found that a Mediterranean diet appeared to be more effective than a low-fat diet in bringing about long-term changes to cardiovascular risk factors, such as lowering cholesterol level and blood pressure. A 2013 Cochrane review found limited evidence that a Mediterranean diet favorably affects cardiovascular risk factors. A meta-analysis in 2013 compared Mediterranean, vegan, vegetarian, low-glycemic index, low-carbohydrate, high-fiber, and high-protein diets with control diets. The research concluded that Mediterranean, low-carbohydrate, low-glycemic index, and high-protein diets are effective in improving markers of risk for cardiovascular disease and diabetes, while there was limited evidence for an effect of vegetarian diets on glycemic control and lipid levels unrelated to weight loss. However, concerns have been raised about the quality of previously performed systematic reviews and meta-analyses examining the impact of a Mediterranean diet on cardiovascular risk factors. Newer reviews have reached similar conclusions about the ability of a Mediterranean diet to improve cardiovascular risk factors such as high blood pressure.

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Answer 5

Mediterranean Diet Foundation

The Mediterranean Diet Foundation (Fundación Dieta Mediterránea, F.D.M.) is a non-profit organization based in Barcelona that aims to promote the study, investigation and dissemination of the benefits of the Mediterranean diet.

Its mission is to promote investigation of the health, historical, cultural and gastronomical aspects of the Mediterranean diet. Another of the Foundation’s objectives is the dissemination of scientific findings about the diet and the promotion of its healthful use among different population groups.

A group of companies from the food and agriculture sector wished to alert the public of the risks of abandoning healthy eating patterns, especially for children. They decided to create the Association for the Advancement of the Mediterranean Diet in 1995, with the mission of encouraging the consumption of traditional Mediterranean products.

The ADDM, jointly with other institutions such as the Barcelona City Council, created the Foundation in 1996.

The Mediterranean Diet Foundation is registered under the Spanish Agriculture, Food and Environment Ministry (Ministerio de Agricultura, Alimentación y Medio Ambiente), with the Registry Number 6/2006.

The FDM team includes Lluís Serra Majem (President), Francisco Sensat Alemany (Vice-president), Joan Castells Gómez (Director), Anna Bach and Blanca Roman (Science Coordinators) and Isabel Bertomeu (Nutritionist).

The FDM Scientific Secretariat is located in the Parc Científic of Barcelona, a science park that houses different research groups and organizations, both independent and affiliated with the University of Barcelona.

The scientific committee consists of 23 recognized international investigators from 12 different Mediterranean and non-Mediterranean countries. It advises the Foundation on scientific matters and is presided over by the President of the Foundation, Lluís Serra Majem, Professor of Preventative Medicine and Public Health at the University of Las Palmas in Gran Canaria.

The FDM has been involved in a variety of activities, including:

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Answer 6

Metabolic typing

Proponents of Metabolic typing believe that each person has a unique metabolism, and that the proportion of macromolecules (proteins, carbohydrates and fats) which are optimal for one person may not be for a second, and could even be detrimental to them.

Metabolic typing uses common visible symptoms related to the skin, eyes, and other parts of the body to assess different aspects of a person's metabolism and categorize them into broad metabolic types. In addition, some proponents of metabolic typing use tests such as hair analysis to determine a person's metabolic type.

A number of somewhat different metabolic typing diet plans are currently marketed, though the validity and effectiveness of metabolic typing have yet to be established.

Metabolic typing was introduced by William Donald Kelley, a dentist, in the 1960s. Kelley advocated basing dietary choices on the activity of one's sympathetic and parasympathetic nervous systems. In 1970, Kelley was convicted of practicing medicine without a license, as he had diagnosed a patient with lung cancer based on a fingerstick blood test and prescribed nutritional therapy. He continued to promote a metabolic typing diet through the 1980s. The practice has been further developed by others including Dr.Harold J. Kristal and William Wolcott.

Some metabolic typing companies use a battery of blood and urine tests performed by reputable laboratories, but interpret the results in an unconventional and medically questionable fashion. During a 1985 investigation into one such firm, an investigator sent two separate samples of his own blood and urine for analysis. He received two drastically different "metabolic typing" reports and dietary plans. Both plans involved the purchase of dietary supplements costing several dollars per day.

"Metabolic therapy", including administration of laetrile, was promoted for cancer patients by John Richardson in the San Francisco Bay Area in the 1970s, until his arrest for violating the California Cancer Law and revocation of his license by the California Board of Medical Quality Assurance.

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Answer 7

MIND diet

The Mediterranean-DASH Intervention for Neurodegenerative Delay diet, or more commonly, the MIND diet, combines the portions of the DASH diet and the Mediterranean diet that are most conducive to brain health. A major purpose of the MIND diet is to reduce the occurrence of Alzheimer's disease. Diet is one of many factors; genetics, smoking, exercise and education also play a role. The MIND diet was developed by Martha Clare Morris, a nutritional epidemiologist at Rush University Medical Center in Chicago.

The MIND diet prescribes these ten healthy food groups:

The MIND diet discourages eating from five unhealthy food groups:

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Answer 8

Montignac diet

The Montignac diet is a weight-loss diet that was popular in the 1990s, mainly in Europe. It was invented by Frenchman Michel Montignac (1944–2010), an international executive for the pharmaceutical industry, who, like his father, was overweight in his youth. His method is aimed at people wishing to lose weight efficiently and lastingly, reduce risks of heart failure, and prevent diabetes.

Carbohydrate-rich foods are classified according to their glycemic index (GI), a ranking system for carbohydrates based on their effect on blood glucose levels after meals. High-GI carbohydrates are considered "bad" (with the exception of those foodstuffs like carrots that, even though they have high GIs, have a quite low carbohydrate content and should not significantly affect blood sugar levels, also called low glycemic load or low GL). The glycemic index was devised by Jenkins et al. at the University of Toronto as a way of conveniently classifying foods according to the way they affected blood sugar and was developed for diabetics suffering from diabetes mellitus. Montignac was the first to recommend using the glycemic index as a slimming diet rather than a way of managing blood sugar levels, and recommendations to avoid sharp increases in glucose blood sugar levels (as opposed to gradual increases) as a strategy for anyone to lose weight rather than a strategy for diabetics to stabilize blood sugar levels.

Montignac's diet was followed by the South Beach Diet that also used the GI principle, and Michael Mosley's Intermittent Fasting 5:2 diet incorporates a recommendation to select foods with a low glycemic index or glycemic load.

"Bad carbohydrates", such as those in sweets, potatoes, rice and white bread, may not be taken together with fats, especially during Phase 1 of the Method. According to Montignac's theory, these combinations will lead to the fats in the food being stored as body fat. (Some kinds of pasta, such as "al dente" durum wheat spaghetti, some varieties of rice, such as long-grain Basmati, whole grains and foods rich in fiber, have a lower GI.)

Another aspect of the diet regards the choice of fats: the desirability of fatty foods depends on the nature of their fatty acids: polyunsaturated omega 3 acids (fish fat) as well as monounsaturated fatty acids (olive oil) are the best choice, while saturated fatty acids (butter and animal fat) should be restricted. Fried foods and butter used in cooking should be avoided.

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Answer 9

Morning banana diet

The Morning Banana Diet is a weight loss diet. It was popular in Japan in 2008, causing shortages of bananas in food stores. Niigata University School of Medicine Professor Masahiko Okada described it to be a fad diet due to lack of nutrient balance.

The diet plan allows consumption of unlimited bananas with room temperature water or a serving of milk for breakfast. Lunch and dinner food choices are unrestricted. They can have one or more bananas as a snack between meals, but no other desserts are permitted. Nothing is eaten after 8 pm, and the dieter must go to bed by midnight.

The diet was created by Osaka pharmacist Sumiko Watanabe, for her husband Hitoshi Watanabe, who lost 37 pounds (16.8 kg) in weight. He popularized the diet when he wrote about it on Mixi, one of Japan's largest social networking services. Over 730,000 Morning Banana Diet books have been sold since March.

Possible problems with the diet include the misuse of the unregulated lunch and dinner. "Whenever you have a diet that says eat all you want, there's the possibility that people who are prone to overeating will have problems" reports the American Dietetic Association.

Bananas are an excellent source of dietary fiber, both soluble fiber and insoluble fiber. The six grams of fiber in a two-banana breakfast might suppress caloric intake by increasing satiety.Resistant starch, one of the fibers found in bananas, ferments in the digestive tract, creating by-products such as short-chain fatty acids that may confer health benefits, such as increased fat oxidation and reduced long-term fat accumulation.

The diet caused bananas to become scarce in Japan for a short period, with retailers unable to meet the demand.

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Answer 10

Muesli belt malnutrition

Muesli belt malnutrition is a term coined by Professor Vincent Marks, author of the book Panic Nation, to describe the supposed phenomenon that parents feeding their children what is seen as an "extremely healthy" diet could be depriving their children of essential fats.

A study carried out at Bristol University examining the diets of British toddlers found that such fears were overstated. The study found that while children in the lowest fat group had lower intakes of zinc and vitamin A, children in the highest fat group ingested less iron and vitamin C. Overall the children were not seriously deprived of any essential nutrients, regardless of their diets.

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