Choose Foods to Chew

Foods that require more chewing?typically provide more satiety per?calorie than more processed?foods.
2 very easy ways to promote?calorie control include:
1) Choose foods that are high in?fiber and low in calories that?require more chewing. This?means more salads, cooked?whole grains, fresh fruits,?cooked beans, baked potatoes?- in other words, whole?foods that are high in fiber and?low in fat.
These foods make it easier to?enjoy a healthy diet that is?lower in calories and higher in?fiber and nutrients.
Examples of foods to avoid or?limit include: processed baked?goods, candies, cheese, fatty?fried foods, desserts, processed?meats, packaged snack?foods and fatty entrees that?are low in fiber.
2) Avoid beverages with calories.?Studies are showing that beverages?with calories go down?quite easily and without your?body registering them as calories.?So you will consume a lot?of calories quickly but you?won?t feel like you consumed?them so you are likely to consume?too many calories during?the day.
Examples of these include?large shakes, smoothies, juice,?punch, creamy coffee drinks,?sweetened teas, alcoholic?beverages and soda.
Switch to water or unsweetened?tea or coffee. Skip the?sugar and cream. Add a little?flavor with fresh lemon, lime or?orange. Buy whole fruit instead?of fruit juice. Experiment?with herbal teas and brew?them yourself so you can control?what goes in them. These?are all better for your pocketbook,?too!
Here are a few common foods?that are good sources of fiber?and take time to chew:
?Apples
?Pears
?Oranges and grapefruit
?Grapes
?Brown rice
?Corn on the cob
?Baked potatoes
?Carrots
?Yams
?Cooked beans/legumes
?Broccoli
?Greens - collards, lettuce,?spinach, kale, cabbage
Use smaller utensils and plates so you can take longer to chew?and consume food more slowly.
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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