DIETARY FAT: EATING FOR FAT LOSS
The trend is away from ‘dieting’ and ‘calorie counting’ and in the direction of an ‘eating plan’ which is compatible with a long-term lifestyle change. In general, we will talk of food selection rather than a diet. In cases of obesity-related disease or extreme obesity, a restricted diet may be necessary, however the term ‘diet’ generally has negative connotations. Selecting appropriate foods with minimal restriction is a sensible goal for fat loss.
Eating for fat loss is essentially little different to that for eating for health, as described in the Healthy Eating Pyramid. Food selection should focus on generous quantities of breads, cereals, fruits and vegetables; moderate amounts of protein such as meat, fish and dairy products; and only small amounts of fats, sugars and salt.
The emphasis in both fat loss and healthy eating plans is a reduction in dietary fat and an increase in complex carbohydrates and fibre. For more information on other aspects of eating for health, the reader is encouraged to consult other texts.
The emphasis on a reduction in dietary fat does not disregard total energy. As we have described, fat intake is the main determinant of total energy intake. However, minor reductions in total fat and significant increases in other calories will lead to an overall increase in total energy and thus weight gain. This often happens when a person has been ingrained with the thinking that sugars, bread, potatoes and pasta are fattening. Those previously ‘blacklisted’ foods suddenly become good ‘fat-free’ foods and are over-eaten in large quantities.
*87\186\4*
