Weight loss diets abound, all with the promise of eagerly sought results. If any formularised eating plan is to be used, those working in fat loss need to:
1. Look to scientific research for the basis of claims, and ensure the eating plan is not actually a danger to health.
2. Sort through the claims and promises for the actual strategies required.
3. Assess if it requires anything special to make it work, including pills, potions or machdnes.
4. Assess its consistency with recommended food selection guides and the use of locally available foods.
5. Assess the promised rate of weight loss.
6. Assess the energy level and macronutrient composition and compare this with national recommendations.
7. Ensure that it is nutritionally adequate in micronutrients, and not reliant on supplements.
8. Assess the cost of the plan, particularly for long-term implementation.
9. Ensure that it is sustainable, incorporating commonsense food selection and regular, appropriately chosen physical activity.
10. Refer to an appropriately qualified health professional if unsure.
11. Reject any diet promoting a specific food or drink as a fat ‘burner’.
12. Consider only those eating plans which are likely to be adhered to for extended periods without alterations to physical nutrient profiles.
13. Be aware that liquid meal replacement diets without an accompanying activity program should only ever be used for the very obese and with appropriate professional supervision.
14. Discourage dieting in favour of healthy eating plans.
15. Keep in mind that diets of less than 1200kcals per day should not be used except under strict professional supervision and only in cases of extreme and life-threatening obesity.
1. Look to scientific research for the basis of claims, and ensure the eating plan is not actually a danger to health.
2. Sort through the claims and promises for the actual strategies required.
3. Assess if it requires anything special to make it work, including pills, potions or machdnes.
4. Assess its consistency with recommended food selection guides and the use of locally available foods.
5. Assess the promised rate of weight loss.
6. Assess the energy level and macronutrient composition and compare this with national recommendations.
7. Ensure that it is nutritionally adequate in micronutrients, and not reliant on supplements.
8. Assess the cost of the plan, particularly for long-term implementation.
9. Ensure that it is sustainable, incorporating commonsense food selection and regular, appropriately chosen physical activity.
10. Refer to an appropriately qualified health professional if unsure.
11. Reject any diet promoting a specific food or drink as a fat ‘burner’.
12. Consider only those eating plans which are likely to be adhered to for extended periods without alterations to physical nutrient profiles.
13. Be aware that liquid meal replacement diets without an accompanying activity program should only ever be used for the very obese and with appropriate professional supervision.
14. Discourage dieting in favour of healthy eating plans.
15. Keep in mind that diets of less than 1200kcals per day should not be used except under strict professional supervision and only in cases of extreme and life-threatening obesity.
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