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June 28, 2005
TRAINER PUNDIT INTERVIEW: CATHY GARVEY, RD OF JENNY CRAIG
Personal trainers can benefit from a commercial diet program, as I discussed last week. Cathy Garvey, Corporate Dietitian and Menu Development Manager for Jenny Craig, graciously agreed to be interviewed by Trainer Pundit and answer a few questions about the program from a fitness professional’s perspective. Ms. Garvey -- a registered dietitian who specializes in weight management -- is the primary author of the Jenny Craig cookbooks and other program materials. In addition to involvement in a variety of dietetic associations, she’s volunteered as nutrition counselor for an AIDS clinic through UCLA and is a member of the American Association of Diabetes Educators. You can read Ms. Garvey’s full bio here.
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TRAINER PUNDIT: It's hard to build muscle while on a low calorie diet. I know that fitness is prioritized by the Jenny Craig program -- how can it be made to work for someone trying to build mass and stay lean?
GARVEY: You are more likely to maintain muscle and reduce fat if you combine physical activity with a moderate menu plan like the one we offer at Jenny Craig -- one that provides adequate calories to "spare" protein to preserve muscle and other vital organs. To achieve fitness goals, take a two-pronged approach -- combine cardio activities like walking to burn calories and reduce body fat, with resistance activities to tone/build muscle. At Jenny Craig we offer a range of products to match any fitness level.
TRAINER PUNDIT: Would you recommend that someone trying to maintain muscle on Jenny Craig try something like a low-calorie protein shake, and if so, how should this item be substituted or added to the diet?
GARVEY: No, we wouldn't recommend using one. The beauty of the Jenny Craig Program is that it's designed to provide adequate protein to maintain lean muscle mass for clients at all levels of fitness.
TRAINER PUNDIT: What is the ratio of carbs to fats to protein in the program? Is it possible to do a high protein version?
GARVEY: The nutritional composition of the Jenny Craig Menus is approximately 50-60% carbohydrate, 20-30% protein, and 20-30% fat, depending on the client's actual food selections. Jenny Craig offers a customized carbohydrate approach. Clients have the option of selecting the classic menu or a lower carbohydrate/higher protein menu. This menu will provide approximately 30% protein calories. Both menus are nutritionally balanced and include all essential food groups.
TRAINER PUNDIT: How should a person adjust for the ratio when eating in a restaurant (say, Thai or Chinese) that doesn’t separate the three nutrients?
GARVEY: It's not necessary, as the nutritional ratio is for the entire day. If clients make dining out selections that model the Jenny Craig Menu, they will achieve the same healthy ratios.
TRAINER PUNDIT: Does the program differentiate between good carbs and bad carbs?
GARVEY: At Jenny Craig, we don't believe in the concept of "good" or "bad" foods, of any kind. Our philosophy is that if you build your foundation on a base of fruits, vegetables, whole grains and low-fat dairy products, there is room on your menu for moderate amounts of favorite foods, like French fries, chocolate cake, chips, etc.
Learning how to balance food choices to create a healthy, enjoyable eating plan is a hallmark of the Jenny Craig Program.
TRAINER PUNDIT: Speaking of whole grains, I understand that they raise the level of insulin in the blood slower than white sugars, and am trying to incorporate them into diet plans for my clients using a software program that ask for the glycemic index of each item. Are the breads in the Jenny Craig sandwiches (or cereals or the recommended add-ons) whole grain, and is there a good place to find that information on the included and recommended menu items?
GARVEY: While the research on glycemic index is certainly intriguing, the new Dietary Guidelines for Americans do not recommend the use of glycemic index for proving dietary guidance due to lack of definitive evidence of their value. The Dietary Guidelines do recommend emphasizing whole grains, fruits and vegetables, and this is the basis of the Jenny Craig Menus.
TRAINER PUNDIT: What is your experience with clients who work in the fitness industry and are already in good shape, but just want to maintain their weight and lose fat?
GARVEY: At Jenny Craig, menu calorie levels are calculated based on a variety of factors, including level of physical activity. If the goal is to lose fat and maintain muscle, we would of course encourage the client to continue with both resistance activity to maintain muscle and cardio activity to burn calories for fat loss. In order to be able to monitor the difference between overall weight loss and a reduction in body fat percentage, we would encourage the client to utilize our Tanita body fat scale, which we offer in centre to more accurately track their progress.
TRAINER PUNDIT: Clients of course check their weight at Jenny Craig at least once a week. How often should they have their body fat measured?
GARVEY: We recommend that clients measure their body fat once a month in order to allow time for body composition changes and minimize the possibility of fluid fluctuations falsely affecting the day-to-day results.
TRAINER PUNDIT: Does the program differentiate between clients engaged in various types of fitness activities (say, weight training vs. cardiorespiratory), or is exercise just exercise?
GARVEY: When clients enroll on Jenny Craig, we elicit their current level/type of physical activity, asking more detailed questions regarding cardio activity as it more profoundly affects calorie requirements for moderate weight loss. If a client is a heavy weight lifter, consultants can work with our staff of Corporate Dietitians to determine the need for increased protein. If a client is circuit weight trainer working out at a higher intensity, our RD staff can also modify calorie levels, if necessary.
Generally, though, the Program provides adequate protein to meet the needs of most clients, and a flexible calorie level to result in 1-2 lbs or 1% of body weight, the rate recommended by health experts.
TRAINER PUNDIT: In adjusting the diet for a person wanting who wants to increase lean muscle while burning fat (rather than just losing weight), would the increased protein needs be met by additional menu entrees, the use of outside supplements, or a combination of both?
GARVEY: There would be no need to add outside supplements, as the increase in protein would be provided by the higher protein Jenny's Cuisine foods and possibly modifying the added foods if recommended by a Corporate Dietitian.
Posted by Kristen at June 28, 2005 10:01 AM