June 30, 2005
Inside and Out
Back from vacation at Myrtle Beach, South Carolina, Maggie Wang of Caustic Musings says that you’d be a fitness dork . . .
. . . if you had seen the endless masses of flabtastic American physiques on hideous display in tiny scraps of Lycra and Spandex on that beach. Going to a popular tourist beach for vacation is even better than a trip to Wal-Mart for solidifying one’s commitment to eating healthy and exercising regularly. The number of chubby children I saw was just plain wrong. Parents can make their own choices about diet and exercise, but there’s no excuse for letting your kids start out life overweight or even obese. It’s setting them up for all kinds of social cruelty when they get to junior high or high school as far as I’m concerned, not to mention all of the possible health issues that come with being out of shape at such an early age.
Parents get away with hurting their children on the inside in a way they’d never get away with hurting them on the outside. A couple of years ago Madelyne Toogood made national headlines after she was caught on videotape hitting her child in a parking lot; she plead guilty to felony battery. But when 13 year old Christina Corrigan died of congestive heart failure in 1996 weighing 680 pounds, her mother was convicted of only a misdemeanor – and not for nutritional abuse. It was for what they found on the outside of the child’s body – bedsores – not her weight. The prosecutor had brought felony charges, but he stressed that even those were “based on the condition of the child's body, not the size of the child's body," And this is how the the defense attorney summed things up: "This is a case about fat prejudice. It's absolutely about that, a prejudice we don't even know we have.”
Posted by Kristen at 02:55 PM | Comments (0)
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 10:01 AM | Comments (0)
June 22, 2005
Coffee Science
Don’t drink coffee, says Bodybuilder James Spicer:
I understand that not only does it rob your body of its own natural energies, vitamins and nutrients, -- it's addictive, it’s an unnatural stimulant and it alters your moods.
Personal trainer Debbie Rossi also says you should cut down on the caffeine.
Maybe so. But what if you get up before 5 a.m. to train? I drink a big cup of Dunkin’ Donuts latte with skim milk every morning, on the mat, right in front of my clients. And now that they have nine flavors -- blueberry, caramel, cinnamon, coconut, french vanilla marshmallow, raspberry, toasted almond, I don’t plan on giving it up soon. (I don’t care that what that most of these people suveyed by Newsday gave the taste bad grades – only Janine Tedesco, who gave it an “A,” is right. My favorite flavor is toasted almond, followed by marshmallow, caramel and coconut).
Am I setting a bad example? I can’t always do the healthiest thing possible. For example, I know it would technically be healthier to run the three miles to work, but at 5 a.m. I’m still going to drive. There are some sadistic personal trainers who demand coffee-less workouts at 4:00 a.m., but I’m not one of them.
Plus, coffee may not be as bad as some people say. The new flavored ones are only about 20 calories per cup. And over at CoffeeScience.org, they say that coffee is good for athletes:
A number of studies have demonstrated the potential benefit of coffee to enhance physical performance. The research shows coffee may be especially useful for athletes who are engaged in endurance sports like running or cycling. It may increase stamina, reduce fatigue and even reduce muscle pain. For many, a cup or two of coffee a half-hour to an hour before a workout, may do the trick. You also may be surprised to learn that coffee is just as hydrating for the body as water.
I want to believe this, but something about the organization’s name suggests a bias. If you click on the coffee bean-shaped links on their left sidebar, you’ll also discover scientific studies claiming that coffee prevents Alzheimer’s, Parkinson’s and diabetes. And this study of theirs “question[s] the widely accepted notion that caffeine acts chronically as a diuretic.” Medal-winning competitor and personal trainer Jon Gestl offers a more balanced view of the pros and cons of coffee on working out.
From all I’ve read, I’m still stopping by Dunkin’ Donuts before work. In my opinion, the great risk that one cup poses is a coffee spill. Which is much easier to clean up that a grease stain from their 480 calorie bacon cheese and egg croissant.
Posted by Kristen at 11:06 AM | Comments (0)
June 21, 2005
A Trainer on Jenny Craig?
Weight loss is the main goal of most of my clients. It’s not surprising, then, that some of them supplement their training with membership in a commercial diet program.
Trainers, on the other hand, are required by their jobs to be all fit and no fat. Usually a “diet” to a fitness professional means mega-calorie weight gaining program meant for bodybuilding. It’s rare to find trainer down at Jenny Craig or Weight Watchers, or in The Zone.
Rare, but not unheard of. While trainers aren’t lazy, they do get busy with studies and other non-physical activities which cut into gym time and encourage late-night snacking. One trainer I know found herself packing on the pounds -- and while it didn’t show much on her otherwise athletic frame, she decided to stop it before it did and went shopping for a weight loss program.
First she considered The Zone. She rejected it because having the food delivered was too expensive, and trying to follow the diet and cook the meals on her own would be too time-consuming. She ruled out Nutri/System over concerns about food quality. Finally she settled on Jenny Craig, knowing that one of my clients who lost 60 pounds in five months on it, and having sampled someone’s extra entrees from that program.
When she got to the center she’d thought they’d be surprised to see someone who was basically starting with a body that few of their clients ever dreamed of ending with. However, they were very understanding of her goal to keep muscle while losing fat. (Even so, she’s still convinced that the staff, and particularly the clients who come and go, think her crazy doing any diet at all).
Her goal is to get down to 126-28 pounds of pure muscle. She’s within a few pounds of that now, having lost 10 pounds and three percent body fat in five weeks. However, because both fat loss and muscle are required, she estimates it’ll be another 2-3 months before she gets the results she’s looking for.
Having been dieting on and off for years on every fad imaginable, she’s satisfied that her nutrition is now as balanced as it’s ever been. The cakes satisfy her craving for sweets and she especially likes the french toast. The food is relatively inexpensive (at or below her $100 a week budget) and there’s no significant cooking or preparation time involved.
The weekly trek to the center for the weigh-in meeting and meal pick-up is the main inconvenience. She also finds that it’s not as easy to eat out anymore. Over all, however she reports that the Jenny Craig experience has been surprisingly hassle-free and pleasant and would recommend it to other trainers with objectives similar to hers.
I wonder if Jenny Craig has ever considered a special program tailored to fitness professionals? Obviously the majority of their customers are people who are simply overweight, and there are enough certainly enough of those support the business for the foreseeable future. But the company does seem to involve trainers in some of their operations (see here and here, for example), so maybe someone inside will drop a hint. I’ll ask Kirstie Alley (or what’s left of her) about it next time I see her.
Note: For further reading from a trainer’s perspective: Check out Randy Herring’s Rating Diet Programs: The Inside Scoop at BodyBuilding.com.
Posted by Kristen at 01:32 PM | Comments (0)