If that does not apply to you and these foods truly make you feel better AFTER you've eaten them, it may be indicative of a familial characteristic of your appetite. People generally tend to continue to eat foods that make them feel better. One reason we included the food preferences questionnaire in the bodybugg program is to determine which foods may have this affect. Please see below regarding the function of food profiles: Food Profiles
Physiological and psychological responses to foods can vary dramatically between individuals, just as eating habits are personal. Some people may feel at their best when consuming higher protein and fat in the diet, while others might feel just as energetic by consuming more carbohydrates. A food profile is a recommendation for the percentages of proteins, fats and carbohydrates that should make up one's daily menu. When consumed properly, this profile leads to greater energy and a lack of hunger, as opposed to a different combination of foods. Once the proper percentages are established by use of a detailed questionnaire, one can choose the exact foods that will fill the quota for each food group. The goal of the profile is only to establish the parameters of the macronutrients and then give the individual the freedom of selecting foods within those boundaries. The final result should be a varied food plan that the user would enjoy and continue eating due to increased energy levels and general well being. Increasing your daily energy levels generally leads to greater spontaneous physical activity, which can accelerate the fat loss process. For example, a person might use the stairs rather than an elevator or simply move around the office or home more than before using this eating strategy. Another benefit of staying within your food profile is the satiety factor. When an individual is taking in fewer calories than they are used to, it is crucial that they not feel hungry between meals. Regular compliance with the amount of calories that is necessary to reduce an individual's body fat is mandatory for success. Satiety can be enhanced through the manipulation of the protein, carbohydrate and fat percentages.
Table 1 illustrates the five basic food profiles that can deliver a healthy array of foods. Each profile may affect an individual differently in regards to regular energy levels and satiety. The National Weight Control Registry (NWCR) at the University of Colorado and University of Pittsburgh records and evaluates those individuals who have been successful in losing weight. Their criteria for success included two standards: 1) Individuals must have lost at least 30 lbs. and 2) They must have maintained the reduction for a minimum of 1 year.
The average participant has maintained a loss of 66 lbs. for 5 years. The percentages of calories that came from the three macronutrients were recorded. The ranges that they discovered generally ranged from 45%-70% carbohydrate (CHO), 15%-25% protein, and 15% -32% fat. The mean was approximately 55% CHO, 20% protein, 25% fat. Table 1 Food Preference Profiles | | Carbohydrate | Protein | Fat | Profile 1 | 75% | 15% | 10% | Profile 2 | 65% | 20% | 15% | Profile 3 | 60% | 20% | 20% | Profile 4 | 55% | 20% | 25% | Profile 5 | 45% | 25% | 30% |
The studies that have come out of the NWCR are the only comprehensive weight loss evaluations ever recorded in peer review literature. Not surprising, there is no record of success with the high protein, usually greater than 30%, or high fat diets that are currently so popular.
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