Spacing meals and snacks three to four hours apart helps keep the body fueled. Choose foods that are high in complex carbohydrate and add a small amount of protein and heart-healthy fat to stay fueled longer.
For example, snack on Ak-Mak whole wheat stone ground sesame crackers and some turkey deli slices. Four Ak-Mak crackers is one allowance of carbohydrates and an ounce slice of turkey is one allowance of very lean meat.
Ak-Maks are available at your local Trader Joe’s.

by Kate Haisch
Oftentimes, we find ourselves bombarded with advertisements for weight loss, muscle-building and athletic-performance-enhancing supplements.
Do they really work?  Do they really help people lose weight and build muscle?  Let’s take a look at some of the more popular supplements in the market today.
Chromium
Chromium is an essential trace mineral that appears to have a beneficial role in the regulation of insulin action in the body. There have been some evidence that suggest Chromium may help control diabetes and may lower cholesterol.  Many people use Chromium to help reduce body fat …

by Manuel Villacorta
Recently The New England Journal of Medicine released a two-year study on the Comparison of Weight-Loss diets with Different Compositions of Fat, Protein, and Carbohydrates.
Popular media outlets took this 2 year study and drastically over-simplified the findings into something as simple as “Reducing Calories leads to weight loss regardless of what you eat.”  Look at these sample headlines from a quick search on the web.
“Weight loss bottom line: Fewer calories Carbohydrate, protein, or fat content doesn’t play a key role” – Harvard Science
“Diets That Reduce Calories Lead to …

At Nutrition for You, there are three main food groups.  First, the carbohydrate group, which consists of grains and starches (G&S), fruits, sugars, non-starchy vegetables (NSV) and milk or soy (non-fat milk (NFM), 1% milk, 2% milk, and whole milk (WM)).
Second, the meat and vegetarian meat group which includes very lean meats (VLM), lean meats (LM), medium-fat meats (MFM) and high-fat meats (HFM.)  Last but not least, is the fat group.

The serving sizes are determined according to their macronutrient composition: amounts of carbohydrates, proteins and fats. Therefore, each serving size …