Nutrition & Physical Activity

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Eating healthy at the campus dining hall?

Dear Hungry,

Going off to college opens many opportunities for learning — in this case, how to make healthy food choices on your own. Relatively balanced meals, possibly planned by parents who were watching out for their childrens' health, are replaced by a smorgasbord of dining hall offerings. And while the "First-Year 15" are largely a myth (most college students don't gain 15 pounds, or any weight, during their first year), having unlimited access to a variety of foods the first year of college is a new challenge for many students.

The foods that you mention — pizza, Chinese food, and tacos — are not inherently unhealthy. Each contains foods from important food groups and provides energy that will fuel your brain during long study sessions. Sometimes these foods are prepared in such a way that they are high in fat, which is a nutrient that helps us to feel full, but also provides extra calories. These foods can be part of a filling and balanced meal, but only if they share the plate with side dishes that are low in fat, high in fiber, and nutrient dense.

One easy tip for healthy "all you care to eat" dining: When you place food on your lunch or dinner plate, make sure half the plate is filled with different colored steamed, grilled, broiled, or raw vegetables. One fourth of the plate should contain lean proteins, such as beans, grilled skinless chicken, or baked skinless fish. The remaining fourth of the plate can hold whole grains, such as 100 percent whole wheat bread or brown rice. For example, in order to balance a plate that includes pizza, choose one slice with chicken and veggies on whole wheat crust (if available) and fill the rest of your plate with a salad. Or on taco night, grab one taco with the meaty, cheesy, or beany filling of your choice and fill up the rest of your plate with steamed or grilled veggies and brown rice. For flavor fiends, look around for condiments like hot sauce, mustard, fresh salsa, and other seasonings. More information on dividing up your plate can be found on the United States Department of Agriculture's (USDA) MyPlate website.

If you find yourself stuffed after a dining hall meal, here's another tip: Fill only one plate and don't go back for seconds. You could even skip using a tray, to avoid filling too many plates and grabbing too many calorie-rich beverages. If you're still hungry after letting your food settle, grab some fruit; high in fiber and deliciously sweet, fruit can be a filling and satisfying second course. Making regular meals of a plate full of fruit, veggies, lean protein, and whole grains can fill and satisfy, and leave plenty of wiggle room for the occasional treat, such as french fries or ice cream.

Depending on the layout of your dining hall, you may need to poke around to find the healthiest options, but it's likely there are plenty of grilled, steamed, baked, or broiled veggies and proteins and whole grain carbs to fill your plate. Healthy dining options to look out for include:

  • A salad bar
  • Whole grain bread and/or bagels near the toaster
  • Entree options without any breading
  • Cooked veggies without any batter or heavy sauces
  • Broth-based soups (rather than cream-based)
  • Low-fat milk or yogurt for cereal or granola
  • Whole pieces of fruit or fresh fruit salad
  • Seltzer water or diet soda from the soda machines
  • A choice in plate, bowl, and cup size

For recommendations tailored to individual dietary needs, food experiences, and taste preferences, you can meet with a registered dietitian. Columbia students can make an appointment by contacting Medical Services (Morningside) or the Student Health Service (CUMC). The staff at the dining hall are also a great resource, as they are familiar with the menus. They may be able to answer your questions regarding foods that are  prepared in a healthier manner, and the concerns of other students trying to eat a balanced diet.

Bon appétit!

Alice

Confused about carbs: What's a good carbohydrate choice?

Dear Jenny,

We need a variety of foods for good health and hunger satisfaction. This includes dietary sources of carbohydrates. Carbohydrates tend to get a bad rap, but in and of themselves, they are not bad for us. They are the preferred source of energy for the body, fueling the muscles as well as the brain.

You mentioned muffins, which generally are similar to a piece of cake. They usually contain flour, sugar, eggs, oil, and other ingredients, depending on the flavor. Don't be fooled by bran muffins — most typically don't contain significant amounts of bran, the fibrous part of a whole grain. In terms of other grain foods, it’s best to choose whole grains.

To get a better sense of carbs' role as a nutrient and its effects on the body, here's a brief overview: carbohydrates are either "simple" or "complex."

Simple carbohydrates are made up of one or two sugar molecules. The three single sugar molecules, referred to as monosaccharides, are glucose, fructose, and galactose. These single sugars combine with each other to form disaccharides, which are:

sucrose= glucose + fructose
found in fruits, vegetables, and table sugar
 
lactose= glucose + galactose
found in milk and milk products
 
maltose= glucose + glucose
formed when starches are broken down

Complex carbohydrates, also known as starches and fiber, are polysaccharides and oligosaccharides,which are long chains of sugar molecules. Starches are found in plant-based foods, such as rice, potatoes, beans, and grains. Fiber is found in a variety of fruits, vegetables, and whole grains.

Not all carbohydrates convert immediately to "sugar," or more accurately, to blood glucose. The digestive tract breaks down the long chains of sugars in complex carbohydrates into single sugars. Fructose and galactose do not immediately raise blood glucose levels, since they are first sent to the liver to be converted into glucose. Also, fiber is not digested by our gastrointestinal system, so it passes through, aiding digestion and contributing to feelings of fullness. Foods containing fiber often raise blood sugar more slowly than those without it.

However, there's more to a food than the amount it will increase blood glucose levels. Fruit contains many vitamins, minerals, and phytochemicals (plant chemicals) that are beneficial to good health. They are generally low in calories, and certainly are a good choice for a snack. As a matter of fact, many fruits contain a good amount of fiber, and more fructose than glucose. Examples of fruits that don't raise blood sugar quickly are fresh cherries, apples, pears, and plums. If you're hungry, some days, a couple of whole grain crackers may do the trick; other days, a piece of fruit will do. If you're really hungry, the piece of fruit may not suffice — you may want to add a handful of nuts, or a few whole grain snacks to satisfy you. When different foods are eaten together, the rate at which blood sugar increases is an average of the various items, and is also dependent on the quantity of food eaten. In addition to providing a wide array of nutrients, different foods provide various textures, flavors, and feelings in our mouths (known as mouth feel). These aspects of food provide much satisfaction — think about how we'd feel if we didn't have anything crunchy, chewy, fruity, creamy, etc. in our diet. These are more than enough reasons to see why it's important to include an assortment of foods each day.

Hope this helps you make healthier choices.

Alice

Fitting exercise into a busy schedule

Dear A,

It's great to spend some of your free summer time getting more physically fit by starting an exercise program. Indeed, exercise is one component of a healthful routine — especially if you're looking to drop a few pounds. Depending on the types of activities you enjoy, try to get either 30 minutes of moderate exercise (increased heart rate, but still able to carry on a conversation) on at least five days per week, or 20 minutes of vigorous exercise (sweating, breathing heavily) on at least three days per week. There isn't one "quick" exercise that will help you shed pounds, but if you follow the guidelines above, and eat a sensible diet, you'll be on your way to a sustainable, healthy weight for you.

In order to lose weight, most people need a combination of increased activity and reduced caloric intake. Beyond weight control, exercise yields important health benefits, including:

  • reduced blood pressure
  • improved sleep
  • stress management
  • increased level of good cholesterol (HDL)
  • improved blood sugar levels (among numerous other positive effects)

We can't pick and choose where on our bodies we lose fat. Although it's possible to tone and strengthen specific muscles, fat won't be diminished in a specific area by lifting weights or doing certain exercises focusing on that body part. Body fat is decreased when we expend more calories than we take in — but we can't control exactly where fat loss will take place. For instructions on activities that'll help tone and strengthen your thighs, stomach, and hips, check out the Related Q&As listed at the end of this answer.

Since your schedule can be particularly tight, you can incorporate exercise into your daily travels. Biking or in-line skating to your destinations is a possible option, perhaps as a way to keep active during the school year as well. Taking the stairs whenever possible, getting off the bus or subway 1 or 2 stops earlier, parking further away if you drive, or even walking to work or school all contribute to your goal of being healthier by incorporating more movement into your life.

If you're looking for a "total body workout" for the summer, consider swimming — which can also be a cooling activity if your summer is a hot one. Swimming engages many muscles and provides cardiovascular benefits, too. Varying strokes can help work other muscles (such as the breast stroke) or provide greater cardiovascular benefits (such as the butterfly).

There's no secret easy answer, short-cut, or abbreviated workout that will yield magical results. Working each muscle group at least twice a week helps strengthen muscles. Although everyone responds to exercise at different rates, usually one or two sets of 8 to 12 repetitions, working the muscle to fatigue, is usually sufficient for strength building.

To maintain a fit body, it's essential to carve some time into your schedule for exercise and planning healthy meals and snacks -- however, as you can see, it doesn't have to be a lot of time. Scheduling these kinds of activities in your calendar as you would with social activities may help. You can also make plans to exercise with a friend, multi-tasking this way can give you plenty of time to socialize and exercise. Columbia students can score some extra motivation by signing up for  Columbia's CU Move motivational emails. You can also visit the CU Move webpage for other physical activity related information.  Best of luck getting started!

Alice

No time for working out

Dear Aziz,

The job, school, family, dog, and/or bills — the responsibilities of life seem to multiply with each year that we age. As a result, responsibilities to ourselves — health maintenance activities, such as exercise and balanced eating — get pushed off the schedule. From what you've said, it sounds as though unhealthy changes in lifestyle are taking a toll on your self-esteem, body image, and energy level. Your mind and body are calling out for a change in the program! So the question is, how can healthy eating and exercise be incorporated into your day without interfering with your busy schedule?

Fortunately, adopting a healthier eating style — one that emphasizes veggies, fruit, low-fat dairy, lean proteins, and whole grains — does not require hours of preparation in the kitchen. A fast fix for your eating plan can be found in the freezer section of your local grocery store. You can pick up a variety of healthy foods and meals that require little to no preparation. Microwave meals of today are much tastier and healthier than the stereotypical T.V. dinners of the past, and they offer the added benefit of portion control. Paying more attention to what is on your plate and ultimately cutting back on portion sizes is one specific doable step that may help you to get back to your runner's physique.

Take a quick look at food labels to single out healthier choices. Choose convenience meals that contain approximately one fourth to one third of your daily caloric needs and 30 percent of calories from fat, with less than 10 percent of calories from saturated fat. Look for meals that contain less than 800 mg of sodium and at least 4 grams of fiber. Add frozen or pre-cut/washed veggies to these meals and a piece of fruit for dessert. The high fiber content of fruits and vegetables will leave you feeling fuller after you have eaten, without adding many calories.

Errands, such as trips to the grocery, are multitasking opportunities for exercise. You can jog or even ride your bike to work, the grocery, and/or the cleaners, and avoid wasting time in traffic or finding a parking spot. Physical activity will not only help you to get closer to your ideal body shape, but has the potential to relieve stress, increase work productivity, boost after work energy level, and improve sleep quality. The following tips may be useful:

  • Set the alarm 10 minutes earlier and wake up with stretching.
  • Climb at least some of the stairs instead of waiting for the elevator.
  • Take a walk around the office whenever you leave your desk for a bathroom or beverage break.
  • Take a walk to a co-worker's desk instead of calling or sending an e-mail.
  • Multitask by reading or doing research while walking on a treadmill or riding a stationary bike.
  • Use a little extra effort and motion in the chores you do around the house in order to use more calories.
  • Get off the train or bus one stop early or park your car a little further away from home/stores, to get in some walking.
  • Work activity into your social life by meeting friends to go dancing or playing Frisbee in the park.

In addition to the tips listed above, a great source for nutrition and physical activity information is the USDA's MyPlate initiative. This site allows users to tailor much of their information to meet individual nutrition and activity needs. Columbia-affilaited students, faculty, staff, and alumni can participate in the University's physical activity initiative, CU Move. CU Move encourages members of the Columbia community to engage in active lives that include regular physical activity. The program provides participants with motivation, incentives to be active throughout the year, and event calendars with access to plenty of free and low-cost physical activity options on campus and around NYC

After you start making even small changes in your eating plan and include informal exercise in your day, you are likely to begin feeling better. At this point, you may get the urge to do more. In addition, cut back on sedentary activities so that additional time and attention can be given to optimizing your health. With a slow and steady approach you should be able to find the minutes you desire for being more active. Go for it!

Alice

Complete and incomplete proteins in grains and vegetables?

Dear Perplexed by protein,

You're not alone — this can be a confusing subject. First some clarification — a complete protein is a protein that contains all nine essential amino acids (the building blocks of protein, which can only be obtained through eating food). Complete proteins come from animal-based products (meat, poultry, dairy, eggs, fish, etc), soy, and quinoa (a grain). An incomplete protein contains fewer than all nine essential amino acids, however incomplete proteins can be combined in meals to make a complete protein (for example by combining rice and beans or peanut butter and toast). These foods don't need to be eaten at the same time in order to be used by the body to build protein, as once was thought. We just need to eat these complementary proteins within 24 hours. Incomplete proteins come from plant-based foods, such as beans, rice, grains, legumes (other than soy), and vegetables.

Our bodies use amino acids from foods to make proteins. As a matter of fact, the amazing human body manufactures all types of substances — from hormones to muscle tissue, blood cells, enzymes, hair, nails, and many others — given the right proportions of amino acids.

All of the foods you mention contain amino acids, and therefore varying amounts of protein. Just because they don't contain all of the amino acids we need doesn't negate the fact that they contain some protein.

Although protein is a vital nutrient, our bodies don't require quite as much as you may think. The U.S. Recommended Dietary Allowance (RDA) of protein is 0.8 grams/kg per day for adults. This recommendation has been shown to meet the needs of 97.5 percent of the population. For a woman weighing 125 lbs (57 kg), her needs would be met with an intake of 46 grams of protein per day. For a man weighing 154 lbs. (70 kg), his needs would be met with 56 grams of protein a day. A person must be taking in sufficient calories to maintain their weight for these values. Dieters need larger amounts of protein, because some is burned for energy. Athletes require slightly more protein as well.

It's believed that people usually eat a variety of foods, thereby getting the amino acids needed to manufacture complete proteins. Granted, if a person only ate bread, s/he would be missing an essential amino acid. The same would be true if a person only ate vegetables. However, if these vegetarians added legumes to their diet, they would be able to obtain all of the essential amino acids needed to remain healthy. The Food and Nutrition Board of the National Academy of Sciences (which sets the RDAs) spell out the amount of each essential amino acid needed to form complete proteins. However, it isn't necessary to go that far, as long as you are covering your protein needs with a varied eating plan.

To determine your protein needs according to the RDA, divide your body weight in pounds by 2.2, which gives you your weight in kilograms, and then multiply that number by 0.8. Consult the following charts for protein content in various foods. Adjust for the serving size and the number of servings you actually eat.

Animal Sources of Protein Serving Size Protein (in grams)
Meat/Poultry/Fish 3 oz. 21
Cottage cheese ½ cup 14
Milk 1 cup 8
Yogurt 1 cup 8
Cheese 1 oz. 7
Egg 1 whole 6
Egg white only 1 3

 

Plant sources of Protein Serving Size Protein (in grams)
Tofu, raw, firm 3 oz. 13
Legumes: (Black beans, Kidney beans, Chickpeas, etc.) ½ cup 7 – 8
Peanut butter 2 T. 8
Nuts 1 oz. 5
Bread 1 oz. (1 slice) 3
Cereal 1 oz. 3
Vegetables ½ cup cooked or 1 cup raw 3
Pasta or rice ½ cup 3

So, as you can see, it's not difficult to reach your daily protein needs, as long as you include a variety of foods in your daily intake. Incomplete proteins needn't be too much of a concern. Vegetarians who consume complementary proteins are usually able to easily meet their protein requirements. Columbia students who would like more information can meet with a Registered Dietitian who can provide individual counseling and help students understand and meet their unique nutrition needs. If you're interested in learning more about healthy eating habits for yourself, please schedule an appointment. Students on the Morningside campus can contact Medical Services for an appointment and students on the CUMC campus can also schedule an appointment with a Registered Dietitian.

Alice

Salt substitutes

Dear Ashley,

The simple answer to your burning question is no, salt substitute will not make you retain water like salt does. As you had mentioned, salt substitute is different from salt because it contains potassium chloride instead of sodium chloride. Sodium chloride is a water-soluble molecule, which means that a high salt intake will cause your body to hold onto excess water. The same is not true of potassium chloride, which hasn’t been shown to cause water retention.

However, salt substitute is not a good option for everyone. Too much potassium in the body can build up in your kidneys and can cause damage. For individuals on certain medications, particularly to treat heart, kidney, or liver conditions, using potassium chloride may contribute to potassium retention. For these folks, salt substitutes are not recommended.

So, what are some other options for reducing your salt intake? Try experimenting with your cooking (or maybe start cooking more often — over 75 percent of the salt we eat comes from processed foods and eating out!). Instead of adding salt to your food, try using lemon juice, garlic, or garlic powder. Dress up your meals with fresh herbs like rosemary, tarragon, mint, or sage, and expand your horizons with spices like peppercorn, chili, and paprika.

It's also a good idea to play close attention to food labels. If a product is labeled “sodium free” or “salt free,” this means it contains less than 5mg of sodium per serving. “Reduced sodium” means that the product contains at least 25 percent less sodium than the regular version. But buyer beware: some products still have very high levels of sodium to begin with. For example, a cup of reduced sodium chicken soup might be labeled “low sodium,” but that reduction could be from 500mg to 300mg, which is still a lot of sodium for one serving! “Lite” means that the product contains at least 50 percent less sodium than the regular version, and “no salt added” or “unsalted” means there hasn’t been any extra salt added. But again, beware: sodium doesn’t only come from salt; many other ingredients are also high in sodium. Try to steer clear of products that include ingredients like monosodium glutamate (MSG) and baking soda (sodium bicarbonate).

As you explore your new food choices, you can check out the Get Balanced Guide for Healthier Eating for tips on healthier eating. You might also consider talking with a health professional before making major changes to your diet. If you’re a Columbia student, you can make an appointment to speak with a registered dietitian for nutrition counseling or to speak with a health care provider at Medical Services (Morningside) or the Student Health Service (CUMC)

The good news is that salt is an acquired taste – by slowly reducing the amount of salt in your diet, you will gradually rely on it less. Over time, some salted foods might even taste too salty for you!

Alice

Allergic to peanuts = allergic to pecans?

Dear Reader,

Being allergic to peanuts doesn't necessarily mean being allergic to tree nuts (and vice- versa). Being allergic to peanuts also doesn't automatically mean being allergic to other members of the legume family, such as lentils and soybeans. Similarly, being allergic to one kind of tree nut doesn't automatically result in being allergic to other tree nuts. However, most health experts recommend that people with peanut and/or tree nut allergies avoid all peanuts and tree nuts, just in case. A little introduction to peanuts and tree nuts might clarify this.

Peanuts are not actually nuts, but legumes, which are beans and peas. Peanuts, peanut products, and peanut by-products are found in many foods and in many variations, such as peanut flour, peanut oil, and peanut butter. The presence of peanuts in foods is tricky to identify; they can even be a hidden, unlabelled ingredient, such as hydrolyzed plant or vegetable protein. Also, cross contamination during manufacture of food products is another source of exposure to peanuts that can elicit allergic reactions, so some non-nut items are labeled as "may contain nuts."

Unlike peanuts, pecans are part of the tree nut family, which also includes almonds, walnuts, cashews, hazelnuts, pistachios, macadamia, chestnuts, and brazil nuts. Tree nuts are also present in a variety of foods and even in some bath and beauty products.

Allergy to peanuts and tree nuts, usually life-long, are two of the most common food allergies. Fortunately, many people with these allergies experience mild responses to the proteins found in peanuts and tree nuts, such as sneezing and/or itching. However, what is worrisome about these allergies is that some people experience severe enough reactions from miniscule amounts that can be life-threatening (e.g., difficulty breathing, loss of consciousness). In fact, about 100 people in the United States die each year from their peanut allergy. The most intense responses tend to be from ingesting food containing peanuts, tree nuts, or their derivatives, but inhaling air contaminated with peanut or tree nut dust, having skin or eye contact with something containing these items, and even kissing someone who recently consumed peanuts or tree nuts also can produce allergic responses. In particular, the sensitivity of peanut allergies and the prevalence of peanuts in our food supply and elsewhere have made peanuts a source of heated controversy for schools, camps, airlines, and restaurants concerning whether or not to ban them in these places.

What is in your control to prevent peanut and tree nut allergies is avoiding all peanuts and tree nuts (though accidental exposure could still happen no matter how vigilantly you avoid nuts). Educating oneself about the allergy (i.e., always asking about ingredients and reading food labels carefully) and preparing oneself for accidental exposure (i.e., always keeping epinephrine nearby) are other keys to managing a peanut or tree nut allergy. If you are uncertain about whether or not you can eat pecans safely, your health care provider may be able to refer you to an allergist. S/he can administer a skin prick, blood, and/or medically supervised food challenge test.

For more information about peanut, tree nut, and other food allergies, check out the Food Allergy and Anaphylaxis Network web site.

Alice

Is canola oil dangerous or is this another urban legend?

Dear Confused,

Canola oil comes from a hybrid plant developed in Canada during the late 1960s to early 1970s using traditional pedigree hybrid propagation techniques (not genetically modified) involving black mustard, leaf mustard, and turnip rapeseed. The original rapeseed plant was high in erucic acid, which is an unpalatable fatty acid having negative health effects in high concentrations. Canola oil contains less than 1 percent erucic acid. In fact, another name for canola oil is LEAR (Low Erucic Acid Rapeseed) oil.

Your confusion about canola oil's safety is understandable. While the Internet can be a great source of information, many rumors and urban legends have circulated on web sites and been passed along in e-mails. Urban legends usually warn of dire consequences from something perfectly innocent; they often relate a story about someone who had such a terrible experience with something, yet that person almost always remains anonymous. These often frightening stories or accusations usually lack enough detail to make scientific, logical evaluation of the claim. The scare tactics of canola oil fit into this scenario.

Some of the information circulating on the Internet states that canola oil causes endless maladies: joint pain, swelling, gum disease, constipation, hearing loss, heart disease, hair loss... the list goes on and on. Canola oil has undergone years of extensive testing to assure its safety. In truth, canola oil contains essential fatty acids that our bodies need and cannot make on their own. Over 90 percent of the fatty acids present is the long chain unsaturated variety that has been proven beneficial to health.

It has also been claimed that canola oil is used in making mustard gas, a poison. This is totally untrue. Actually, mustard gas doesn't even come from the mustard plant; it was so named because it smells similar to mustard. Canola oil has allegedly been used as an industrial lubricant and ingredient in fuels, soaps, paints, etc. The truth is that many vegetable oils, such as corn, soybean, and flax, are also used in these applications. That doesn't make those oils unhealthy or dangerous. Canola oil has also been accused of killing insects, such as aphids. Again, all other oils can do the same, not by poisoning insects, but by suffocating them.

In China, rapeseed oil cooked at very high temperatures was found to give off toxic emissions. In the U.S., the combination of refined oils, added antioxidants, and lower cooking temperatures prevents this from occurring. In China, the oil contains contaminants, is not refined, and has no antioxidants. Some people have blamed the Canadians for paying the United States government to have canola oil added to its GRAS (Generally Recognized As Safe) list. There is absolutely no evidence of this.

As you can see, misinformation can be used to scare people. Good thing you knew where to turn! For more information on canola oil, you can check out the Canola Council of Canada web site.

Alice

December 17, 2012

520285
Why ingest erucic acid when you don't have to? I'll stick with my organic macadamia/olive oil.
Why ingest erucic acid when you don't have to? I'll stick with my organic macadamia/olive oil.

December 11, 2012

519994
I wouldn't eat it.
I wouldn't eat it.

Does caffeine affect athletic performance?

Dear Reader,

Your coach and captains may not be correct. Several studies, under various conditions, suggest that consuming caffeine prior to physical activity has no additional effect on sweat rates, total body water loss, or negative effect on athletic performance as compared to non-caffeinated products — and it may provide a boost for you out on the soccer field!

Caffeine has been considered an ergogenic aid — a drug that increases performance as a result of the physiological effects it has on the body. While the exact mechanism isn't known for sure, some researchers believe that caffeine stimulates earlier and greater fat burning during exercise. This would help preserve the body's store of glycogen (the fuel muscles use) so that a person could exercise longer before feeling exhausted. This theory supports findings that caffeine improves performance in endurance events, such as long distance running and/or cycling. A review of literature on the effects of caffeine in short-term and high-intensity exercise concludes that the substance may also aid athletes’ performance in team sport activities that requires repetitive sprinting (like soccer) if ingested before the activity. Others believe that the stimulant effect of caffeine may help with alertness, mental clarity, and overall mood, all of which could help during a workout. For more information, check out Energy drinks and weight loss from the Go Ask Alice! archives.

However, caffeine can affect people in different ways. While some people might notice a performance boost, others might suffer from dizziness, headaches, loss of coordination, abdominal cramps, or nausea — definitely not desirable on game day. Caffeine can also interfere with sleep patterns; overuse might mean that you're not well-rested enough when it comes time to play.

Do you notice that you experience some of these issues when you add caffeine to your diet? If so, you might want to opt out and focus your efforts on proper training, rest, and nutrition for optimal performance. If you don’t, you can rest assured that caffeine does not seem to cause excessive dehydration (though make sure to drink plenty of water and other non-caffeinated drinks, too) and may actually be of benefit when you’re on the field!

Alice

Breakfast: The first chance to fill your tank

Dear Reader,

Regardless of your activity level, breakfast is an essential part of a healthful lifestyle and is also important for maintaining energy all day long. The motto here is anything for breakfast is better than nothing at all. Think of your body as a car and food as gas. Without gas, your car cannot get from one place to another.

The rate at which your body uses calories for energy is known as metabolism. Think of metabolism as the motor of your car. Metabolism is directly related to energy levels, so the higher your metabolism, the more energy you have throughout the day. When you are sleeping, your body naturally decreases its metabolism. When you wake up, there is an increase in metabolism, which peaks by noon. How much energy you have during this time is contingent on how much food calories your body has to use for energy. Breakfast becomes the first stop to the gas station before your road trip. So basically, eating breakfast actually helps maintain high energy levels throughout the day. In fact, the more hearty a breakfast you have, the more your metabolism motor will roar!

You do have to stick to some guidelines, of course, to promote optimal energy.

Calories

The best range of calories for breakfast is between 350 to 500. Below 350, your body will not fulfill the requirements for morning energy usage; above 500, your body may store unneeded calories as fat.

Balance

Plan and eat a balanced breakfast meal including complex carbohydrate, protein, fat, and a fruit or vegetable.

Quantity to Aim for

  • 1 to 2 servings of complex carbohydrates. One serving equals 1 piece of bread, ½ cup of cooked oatmeal, 1 cup of dry cereal, 1 English muffin, ½ bagel, ¼ cup of granola, 1 small muffin.
  • 1 serving of protein. For example, 1 cup of yogurt, ½ cup of cottage cheese, 1 ounce of cheese, 1 large egg, 2 ounces of smoked salmon, 1 cup of milk or soy milk, 2 tablespoons (T) of peanut butter, or ¼ cup of nuts or seeds.
  • 1 serving of fat. E.g., 1 teaspoon (t) of butter, 1 t of oil, 1 tablespoon (T) of cream cheese. But check your protein and carbohydrates for fat, there's no need to add extra if you have a serving of fat in your granola or omelet.
  • 1 serving of a fruit or vegetable. That is, 1 medium piece of fruit, 1 cup of cut fruit, ¼ cup dried fruit, 6 ounces of fruit juice, 1 cup of raw or ½ cup of cooked vegetables, 1 cup of vegetable juice.

Some examples of energizing breakfast meals include:

Meal Equal to
2 pieces of toast
2 T of peanut butter
1 medium banana
2 servings of complex carbohydrates
1 serving of protein
1 serving of fat
1 serving of fruit

½ bagel
1 T of cream cheese
2 ounces of smoked salmon
½ cup of sliced tomatoes

1 serving of complex carbohydrates
1 serving of fat
1 serving of protein
1 serving of vegetables

1 cup of cooked oatmeal with
1 cup of 2 percent fat milk
¼ cup of raisins
2 servings of complex carbohydrates
1 serving of protein
1 serving of fat
1 serving of fruit
1 small muffin
1 cup of plain low fat yogurt
1 cup of orange juice

1 serving of complex carbohydrates
1 serving of fat
1 serving of protein
1 serving of fruit

As you see, there are many delicious ways to get from point A to point B every morning. Imagine your surprise when you see the results with more energy!

Alice

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