Healthy Habits for the FAST Lane
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“Ready. Get Set Go Go Go!
In our hectic, “No time to say, Hello. Good bye. I’m late I’m late. I’m late” world,
if it is four o’clock and you are beginning to think about dinner that evening, you are already too late. Usually poor planning skills rather than lack of motivation is what will sabotage efforts to keep up healthy habits in our hectic work a day world. But, how can we change the results?
Usually the best advice includes thinking about what is interfering with our plans to eat in a more healthful manner. Back up and start planning before the week begins. Does that sound impossible? What? Just no time? Then plan one day at a time for your tomorrow, the evening beforehand. Take time to reflect in the quiet of the evening. Make an appointment with an iced cold glass of sparkling water, in a quiet and serene area of your home, maybe your patio. Take note of yours and your family’s tomorrow. Then think about what meals will work in terms of time. Plan time for food preparation as well. If your son has soccer practice, and your daughter has gymnastics it will have to work into that time schedule. If you, like more and more families have two breadwinners, then household duties need to also be split. It’s a wonderful change to have grilled prawns, with grilled zucchini and a crisp salad on the patio. Designate that the children are responsible for making the salad. While one of the parents grills the other will prepare the prawns and slice the vegetables.
It’s important to focus on what you want as well as what you intend to accomplish with your improving your eating habits. Then, plan what steps you will take to get there. You have the power to change your life pattern. You can change your eating habits and your body image because you will first identify what is interfering with success. Most situations will recur. Be proactive and identify the interference, then decide how to plan for the next time.
No test can be more challenging than the workplace. This, despite our best efforts is where we are apt to spend most of our time. These are the people who become our significant others, our friends, and unwittingly, our therapists. These people had better be good because for many of us, these are the people to whom we confide our most private dreams, thoughts and fears. Additionally, in the workplace, more often than not, exte
al cues may tell us that we “need to eat”. These work habits will frequently reinforce exte
al cues to eat. At work, breaks from work are frequently associated with food. The ten o’clock break may have coffee and donuts, or bagels. The clock on the wall reaches twelve and as boredom for the current task takes over, you glance up at the clock and your stomach growls. You may think of the vending machine, or the cafeteria, or the shop down the street, and decide that it is time to take a break with friends and the “comfort from the work routine”. Or perhaps the person next to you opens his or her lunch box and the aroma of a barbequed chicken sandwich, or the treat from McDonald’s waifs through the air. You have been tempted by exte
al cues.
Your next action is often automatic. When in an emotionally charged state, you may salivate, have dry mouth, and feel weakness, irritability, or nervousness. This super sensitivity to signals visually is directed by environmental cues. Boredom, frustration, and low self-esteem can increase the urge to eat or inappropriate eating. Emotions then, tip off the eating response rather than physical hunger. If then you change food availability you can build cues to control and monitor you behaviors. The good news is that habits are changeable because they are essentially learned behaviors. Pavlov’s dog salivated when the bell rang. That was a learned response. You are most probably conditioned by your environment, by the clock, by the billboard, by the commercial, and these conditioned responses can be unlea
ed.
.
So, begin each day with breakfast. Include a good source of protein. This will help to stop the urge to indulge in a midmo
ing coffee break including the donuts, and bagels. Try a smoothie made with beets, apple, and cinnamon or be less adventurous and have some low fat cottage cheese, egg whites, plain yogurt, or a glass of nonfat milk. If you add a cereal, old fashioned oatmeal is a great choice. Or begin with fresh fruit and Greek yogurt. Choose a spread on toast like nonfat cream cheese, since it is higher in protein or peanut butter and top with wheat germ. When you decide on a bagel instead of the toast, know that you are choosing although low fat, a high calorie food. One bagel can easily add an additional 350 Calories to your once skinny breakfast. That’s not even counting the cream cheese!
Healthy eating habits mean understanding the fundamentals of good nutrition. Additionally, continued good health hinges upon understanding food composition and the body’s use of food that are ingested. You are succeeding and you know you are worth it.
Visit my blog at www.notimefordiets.com and just do it just for the health of it.
Article author
About the Author
Linda Raynes Mahony MS. RDN.C.D.E. (619-929-6875)
www.NoTimeForDiets.com
notimefordiets@gmail.com
Experience 2012-present Owner, website, author www.notimefordiets.com
Lifestyle counsellor and nutrition coach specializing in diabetes, renal disease and weight issues management.
• ª 4/04- 07/2014 U.C.S.D. Center for Transplantation, San Diego, CA. 92103
Transplant Dietitianr
Responsible for nutrition assessment and monitor of pre and post renal, liver and lung transplant patients, clinic follow up. Assist in management of diabetes post-transplant, glucose, lipids, weight, nutritional status and other by referral. Member of Selection Committee
• ª 4/02-4/04 Scripps Mercy Hospital, San Diego, CA. 92103
Lead Clinical Dietitianr
Responsible for management of 7 clinical dietitians, 4 dietetic technicians, and 6 nutrition assistants in a 600+ bed Level 1 Trauma, and teaching hospital. Member A.S.P.E.N. 1999-2005, C.N.S.D. 2004-2009rn ï§ 10/99-4/2002 Sodexho-Marriott San Diego, CA
Clinical Nutrition Managerrnï§ Responsible for patient meal and clinical nutrition services in acute care facilities in Los Angeles (217 bed) and San Diego (314 bed) acute and campus including C.A.P.S, and CPSP, Diabetes Center and outpatient programs. C.D.E. 2002-present
ï§ 7/98-8/99 Life Care of Vista Vista, CA
Director of Food and Nutrition Services
ï§ Responsible for dietary operations including budget, staffing for sub acute and SNF 160 bed facility in North County.
ï§ Nutrition assessment, support, monitoring for patients including dialysis, TPN, PPN, and enteral population.
• ª 1/97-7/98 Regency / Sunrise Corp. Tustin, CA
Corporate Regional/ Clinical Nutrition Support Dietitian
Responsible for overall dietary operations of ten facilities in San Diego and Riverside counties including psych., sub acute and rehab facilities.
• ª 8/89–12/97 Hillhaven / Vencor Corp. Raleigh, NC
Regional Nutrition Services Consultantrnï§ Consultant in twenty-two facilities in Southern Florida, Alabama, and Far West regionsrnï§ Responsible for high risk patients dialysis, enteral, parenteral ESRD and wound care patients in sub acute and LTC settings
Enteral / Parenteral Skills validation certificate. RAI trainerrn ï§ 6/83–8/92 Owner, Nutrition Associates of Sarasota Sarasota, FLA
Renal and Clinical Dietitian
ï§ Renal Consultant RD Provided support and monitoring in five dialysis units in Sarasota and Manatee counties; peritoneal, hemodialysis and pre renal patientsrnï§ Clinical dietitian; part time Bradenton Hospital, member Nutrition Support Team, oncology, in-patientrnï§ Outpatient dietitian. Sarasota Memorial Hospital, Developed a hospital based weight management program
ï§ Member Nation Kidney Foundation, Council on Renal Nutrition
ï§ Area III Coordinator, Renal Dietitians Practice Group
ï§ 6/81- 6/83 Redondo Beach Medical Clinic Redondo Beach, CA.
Renal Dietitian and Clinical Diabetes Educator
ï§ Renal dietitian at two Biomedical Applications dialysis units in the Redondo Beach area.
ï§ Out-patient dietitian at Redondo Beach Clinical Group, teamed with endocrinologist Dr. Leonard Lipmann, teaching self glucose monitoring, diabetes education and nutrition instruction.
Education University of Massachusetts,1966-1970 Amherst, MA . Bachelors of Science. Home Economics, cum laude
Indiana State University, Terre Haute, Indiana, 1970-1971
Framingham State College Framingham, MA. 1971-1973 Masters ofScience. Food & Nutrition, cum laude
Califo
ia Colleges teaching Credentials, Food and related subjects
Affiliations: Member, American Dietetic Association, active registered CDR (370262), 1973- present,
Member, Diabetes Care and Education Practice Group, Renal Practice Group, Research Dietitians Practice Group
American Diabetes Association 2000-presentr
American Association of Diabetes Educators 2000-2002
American Heart Association Speakers Bureau 1999
Presentationsr
Publications Contributing editor; Wellness and Nutrition colum
West Coast Woman, Sarasota, Fla. 1986-1987
Author: nutrition information article Real Estate Today”, 1991 4/2006 National Kidney Foundation Council on Renal Nutrition Annual meeting, “Renal Transplant Nutrition 101”
6/2007 Polycystic Kidney Foundation, San Diego Chapter, “What To Eat to Stay Healthy when your Kidneys “Get Sick”
11/31/08 article submitted for publication; “Ready, Set, Transplant! Patient Selection and the Role of the Renal Dietitian” Renal Nutrition Forum, 2009
2009 co-author peer reviewed article in Renal Nutrition Forum; “
August, 2014 Author, “No Time For Diets”
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