Exercise Activity Log

I was perusing around the internet for an activity log to show one of my nutrition classes today. I was a little disappointed by the options. Some logs are great for people who are just starting to exercise, but it's difficult to find a log for the advanced exerciser who may be using ACSM or NSCA general guidelines (rather than accumulating "x" number of minute/steps per day). On this log, I left out stretching, since static stretching is a bit controversial. I also didn't include warm-up or cool down components, but it is important to do both. I had a bit of trouble making a log that isn't overly complicated, but also has room for specific exercise/reps/sets. Please comment if you have any suggestions for modifications to this log or know of another good exercise log for the advanced exerciser!

CLICK HERE TO DOWNLOAD THE ACTIVITY LOG IN PDF FORM!

Fill Up on Fiber—Fight Fat?

Taking in loads of dietary fibers, which are found in natural foods like fruits, vegetables, legumes and whole grain cereals reduces the risk of diabetes and cardiovascular disease.¹ As an added bonus, epidemiologic studies provide evidence that high dietary fiber intake prevents obesity and is inversely related to body weight. For instance, one study of 2909 participants (CARDIA) looked at the relationship between dietary fiber intake and weight gain over ten years.¹ Participants with fiber intakes in the highest 1/5 of the study group had body weights that were significantly lower than those in the lowest 1/5 of fiber intake. Liu et al.² used data from The Nurses Health Study, a study of 74,091 nurses over time, to show that women who increased dietary fiber the most gained about 3.3lb fewer pounds than women with the smallest fiber increase over 12 years. Increasing dietary fiber intake may allow an individual to maintain his or her weight over time.

In 2009, Tucker and Thomas reported the effect of women’s dietary fiber intake on weight gain and fat gain over 20 months, while controlling for factors like age, body weight, fat intake, energy intake and physical activity³. The women were asked to keep a 7–day weighed food record at the beginning of the study and after 20 weeks. The investigators determined that for every 1g decrease of dietary fiber intake (per 1000 kcal) per day, the women gained about 0.5lb (P=0.0061) and increased their body fat by about 0.25% (P=0.0052). On the other hand for every 1g (per 1000 kcal) of increased fiber consumption, the women lost about 0.5lb. When the weight changes were analyzed while controlling for overall energy intake, the association between a decrease in fiber intake and weight gain weakened, but was still significant. The change in body fat % was not ssignificant after controlling for overall energy intake.

Lean and Obese People

The modulation of weight by fiber intake may be dependent upon the initial size of participants. In the 12 year evaluation of the Nurses Health Study, as conducted by Liu et al.², a 14g daily increase of daily fiber intake was associated with a reduction in weight gain of about 7.7lb over 12 years, on average. If the women were overweight at baseline, the reduction of weight gain was greater than in participants who were lean to begin with. In essence, high fiber intake may protect overweight participants from becoming obese. In fact, the risk of developing obesity was decreased by 50% for the women who increased their fiber intake to the highest 1/5 of the group.

In an analysis of 12 intervention studies Howarth et al.⁴ reported that an increase in dietary fiber intake of 14g/day is associated with a 4.2lb weight loss over 3.8 months. Furthermore, participants that were initially obese benefited from weight loss that was three times that of lean participants. These studies suggest that increasing dietary fiber, in addition to emphasis on Calorie intake and macronutrient composition may be very important an overweight or obese person tried to lose weight. Also, feeding kids a diet with sufficient dietary fiber may help to prevent excessive weight gain.^5,6

Functional (Supplemental) Vs. Dietary Fibers

Though fiber supplements are marketed as a healthful addition to weight-loss diets, does the evidence support that fiber supplements will yield the same benefits observed for long-term dietary fiber intake? Unfortunately, the research has not been thorough enough to examine whether fiber supplements are as good as mixed dietary sources of fiber. And as research of fiber intake and LDL lipids ("bad" cholesterol) has suggested, different sources of dietary fiber have differential effects in the human body.⁶ Therefore, the association between each type of supplemental fiber and weight loss would have to be examined before definitive conclusions may be made about fiber supplement and weight loss. On the other hand, some reviews suggestthat fiber supplement in the amount of 6-7g/day may aid weight loss efforts in combination with a hypocaloric diet.^7,8

How Does Fiber Work?

Many mechanisms have been suggested for how dietary fiber aids in weight management, including promoting satiation, decreasing absorption of calories, and altering secretion of gastrointestinal hormones, including ghrelin and CCK. Some researcher think that fiber helps with weight loss mostly through energy displacement (fiber bulk replaces foods with more calories in the diet), since the impacts of fiber intake on weight loss are much less when energy intake is controlled for statistically.

Conclusion

There is convincing evidence to suggest that increasing dietary fiber will reduce overall energy intake and promote weight loss or weight maintenance in overweight and obese individuals. Some studies show greater weight loss for people who receive a fiber supplement in combination with a low calorie diet^7,8—the bulk of added fiber may make it easier for someone to follow a lower Calorie diet plan. The best approach is probably to eat a diet high in natural fibers from primarily fruits, vegetable, legumes and whole grains and maybe add a daily fiber supplement in the amount of 7-14g/day. Experimentally, oat bran, inulin, psyllium and guar gum may be good supplemental fiber choices.

References

1. Ludwig DS, Pereira MA, Kroenke CH, Hilner JE, Van Horn L, Slattery ML, Jacobs DR Jr. Dietary fiber, weight gain and cardiovascular disease risk factors in young adults. JAMA. 1999;282:1539-1546.
2. Liu S, Willet WC, Manson JE, Hu FB, Rosner B, Colditz G. Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle aged women. Am J Clin Nutr. 2003;78:920-927.
3. Tucker & Thomas. Increasing Total Fiber Intake Reduces Risk of Weight and Fat Gains in Women. J Nutrition, 2009; 139:1-6.
4. Howarth NC, Saltzman E, Roberts SB. Dietary fiber and weight regulation. Nutr Rev 2001;59:129-139.
5. Kimm SY. The role of dietary fiber in the development and treatment of childhood obesity. Pediatrics, 1995;96:1010-1014.
6. Erkkilä AT & Lichtenstein AH. Fiber and Cardiovascular Disease Risk: How Strong Is the Evidence? The Journal of Cardiovascular Nursing, 2006;21:3-8.
7. Editorial. Dietary Fiber and Control of Body Weight. Nutrition Metabolism and Cardiovascular Diseases, 2007;17:1-5.
8. Slavin JL. Dietary fiber and body weight. Nutrition, 2005;21:411-418.

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Healthy 5 Cheese and Sausage Pizza

This pizza is rich and delicious! If you don’t use the word “healthy” when serving this dish, your guest (or family) will never know. To limit the sodium content, prepare your own pizza crust and sauce—this could reduce the sodium per slice by 200-500mg per serving, depending on the dough and sauce recipes. Enjoy!

1 uncooked whole wheat pizza crust (like Trader Joes; about )

½ cup crumbled/broken soft goat cheese

1 cup pizza sauce (homemade or canned)

¼ cup chopped tarragon leaves (or basil or oregano)

2 links reduced fat chicken sausage (like Trader Joes Tomato-Basil), cut in to slices

1 cup (about 4oz) shredded 2% mozzarella or 4-cheese Italian blend

Instructions

Pre-heat oven to 450^o F (232^o C)

1. Allow pizza dough to stand to 30 minutes

2. Knead dough into an elastic ball (flour surface with whole wheat flour, if needed)--allow to rest for 3-5 minutes

3. Toss or roll out dough, so that it fits roughly on a 15 X 12” cookie sheet; allow to rest for 2 minutes

4. After waiting, sprinkle goat cheese evenly on top of the dough and press the cheese into the dough and spread the dough to the edges of the cookie sheet

5. Pour sauce evenly over the dough and smooth with the back end of a spoon.

6. Sprinkle the tarragon evenly over the sauce

7. Place the sausage slices evenly over the pizza

8. Sprinkle shredded 2% mozzarella evenly on top

9. Add to oven; cook for 12-15 minutes, until the edge of the crust is crisp and brown(er)—use oven light for viewing

10. If the cheese is not browned when the crust is crisp and brown, turn the broiler on high and broil for 1-2 until cheese on top is lightly browned and bubbly (do not walk away from the pizza while it is broiling)

11. Allow pizza to rest for 5 minutes before cutting into 6 even slices with sharp pizza cutter

Serves 6

Nutrition (for 1/6 of recipe): 330 Calories, 11g fat, 850mg sodium, 41g carbohydrates, 5.5g fiber, 16.5g protein, 345mg calcium, 430mg potassium

Dr. Jean Gutierrez currently serves as a Visiting Assistant Professor of Exercise Science at The George Washington University. You may contact her directly at escjlj@gwumc.edu

Protein with a Purpose: Powerful Nutrition for All Exercisers

The protein needs of athletes is a common point of disagreement among nutrition professionals. In response, many established researchers have investigated this question in controlled clinical trials. A summary of the evidence presented by the the National Diary Council (NDC) in a whey protein booklet highlights the importance of high-quality protein for exercisers, older people and individuals on a reduced-energy diet. The article references a recent position of the American College of Sports Medicine (ACSM), the American Dietetic Association (ADA), and the Dietitians of Canada (DC) where exercise nutrition authorities agree that regular exercisers may benefit a protein intake that is up to two times greater than the American RDA (0.8g/kg or 0.36g/lb).

Skeletal muscle is degraded by both endurance and strength exercises. Intuitively, it seems that athletes of both kinds, for example runners and powerlifters, may need extra protein to compensate for the demands of exercise-- a lot of research supports this notion. After endurance or resistance training, the exerciser may require a protein intake that is up to two times the RDA value to maximize skeletal muscle mass and achieve peak performance. The following are the protein recommendations (in grams of protein per each lb or kg of body weight) that may be appropriate for different types of exercisers:

A recreational exerciser: 0.5-0.7 g/lb (1.1-1.54g/kg)

An endurance athlete: 0.5-0.8 g/lb (1.1-1.76g/kg)

A strength training athlete: 0.5-0.8 g/lb (1.1-1.76g/kg)

An athlete restricting calories: 0.8-0.9 g/lb (1.76g/kg-1.98g/kg)

For example, the RDA for a 180 pound strength-trained athletes is about 65g/day. A dietary protein intake of 65g/day may be acheived by eating about 8 oz of boneless/skinless chicken breast, for example. On the other hand, both endurance and strength athletes weighting about 180 lb (~82 kg) may require between 90g/day and 144g/day of daily protein. The 90g/day to 144g/day protein recommendation may be met by eating between 11 oz and 18 oz of chicken breast or about four to seven 1-oz scoops of whey protein. In order to maintain skeletal muscle, up to 0.9g of protein per pound of body weight may be beneficial for an athletic individual consuming a reduced-calorie diet. Given that gymnasts, rowers, wrestlers, bodybuilders, powerlifters often utilize lower-calorie meal plans, a higher protein diet may be valuable for these individuals.

Though protein is recognized for its role in maintaining and repairing skeletal muscle tissue,some amino acids may also influence metabolic processes. For example, research performed by DK Layman and his colleagues demonstrates that the essential branched chain amino acid leucine, plentiful in whey protein, signals structural protein synthesis. Leucine appears to “turn on” the muscle-building machinery in the body, in addition fueling muscle during exercise and serving as a structural component of muscle.

The overall amount of protein is important, but the quality of dietary protein is also of consequence. High-quality or “complete” dietarty proteins are usually extracted from animal sources. Most vegetable proteins, like those coming from beans, grains and nuts, do not contain all of the needed parts and must be carefully “complemented” to be complete. Furthermore, plant proteins are generally low in signaling proteins, like leucine. If you are a vegetarian, soy is a good source of plant-based protein. Also, this chart is a helpful guide for meal-planning with the use of complementary proteins.

In conclusion, both competitive and recreational exercisers may benefit from dietary protein intake that is up to two times greater than the RDA. High quality dietary proteins include lean meat, low-fat dairy, poultry, eggs and whey powder.

Dr. Jean Gutierrez currently serves as a Visiting Assistant Professor of Exercise Science at The George Washington University. You may contact her directly at escjlj@gwumc.edu

Bring on the Breakfast--Eat Early, Stay Skinny

Breakfast, though still recognized as the "most important meal of the day," is losing popularity among teens and young adults. In fact, a 2009 report from the International Food Information Council (IFIC) notes that less than half of Americans actually eat soon after rolling out of bed, but why?

According to the IFIC review on breakfast and health, breakfast skippers have cited the following reasons:

• Forget to eat
• Not hungry
• Not enough time/inconvenient
• Don't know what to eat

Unfortunately, some individuals may also skip breakfast in order to "save calories" for later in the day or as a general weight loss strategy. In truth, science indicates that morning meals help dieters maintain weight loss. For those who are already at a healthy weight, regular breakfasts may keep you there!

Breakfast and BMI in Kids and Teens

As of 2005, 25% of children in the US were overweight and 11% were obese. According the IFIC breakfast review, several national surveys reveal that breakfast skipping is associated with higher BMI in kids and teens. Furthermore, a recent study published in the American Journal of the Dietetic Association (2009) examined the link between children's BMI and participation in the school lunch and school breakfasts programs. Obesity in children has tripled in recent decades and children get a lot of calories from these school dining programs. The researchers were interested in seeing if participation in breakfast or lunch programs could be linked to BMI. On the contrary, the study showed that school lunch has no effect on BMI or risk of overweight or obesity. Participation in the school breakfast program was associated with a significantly lower BMI. Since the program enables children to have breakfast consistently, the researchers think that the program may promote a healthy BMI in children.

Breakfast and BMI in Adults

Does skipping breakfast help you scrimp on calories and slip into skinny jeans? I think not! As reported by the IFIC breakfast review, breakfast skippers may have a 4.5 times greater risk of obesity than those who regularly enjoy the morning meal. A study conducted by Purslow et al. reports that people who eat the highest percentage of total daily calories at the breakfast

have significantly lower BMI values. Finally, data collected from the National Weight Control Registry show that 90% of people who sucessfully meaintained a 30 pound weight loss for at least one year ate breakfast at least 4 times per week.

On a Diet? A High-Protein Breakfast May Help You Stick to It!

Dr. Leidy and her colleagues at the The University of Kansas Medical Center investigated whether extra protein added to the lunch, breakfast or dinner of men on a calorie restricted diet would lead to greater feelings of fullness 3 hours after the meals and throughout the day. They reported that men on a diet felt fuller when extra protein was added to the breakfast meal. The results of this study suggest that eating a high-protein breakfast may help you follow your weight loss plan.

Make Breakfast Work for You

Are you busy or unsure of what to make? Try these tasty and simple breakfast options!

Whey to Go

Small blender appliances with a portable cup make to-go morning shakes as easy as scoop, blend and drink on the go! Combine in an individual blender:

1 scoop of vanilla whey protein

1 cup of milk

1 small banana

1 Tbsp of peanut butter

2 packets of artificial sweetener (optional)

Nutrition: About 400 Calories and 32 grams of protein

Good Morning Oats

While working on my graduate degree, I've had to wake up at 4:00 AM to test participants more times than I care to remember. If you want a healthy whole-grain breakfast in a flash, combine the ingredients in a bowl the night before. In the morning, simply heat and eat!

1/2 cup old-fashioned oats

1 cup 1% or non-fat milk

1/2 cup of blueberries or raspberries (fresh or frozen)

1/4 tsp cinnamon

2 packets artificial sweetener (optional)

Nutrition: About 410 Calories and 14 grams of protein

Berries and Yogurt

Not sure when you'll be able to eat your breakfast creation? The use of frozen berries keeps this meal cool and safe for hours.

1 cup frozen raspberries

1 cup plain low-fat yogurt*

2 packets artificial sweetener (optional)

Nutrition: About 200 Calories and 12 grams of protein

*For a higher protein option, replace the yogurt with low-fat cottage cheese (240 Calorie and 31 grams of protein)

Whole Grain English Muffin and Lox

Get whole grains, protein and omega-3 fats in one swoop with this easy take-along option!

1 whole wheat English muffin, toasted

2 Tbsp low-fat plain or veggie cream cheese

2 oz Lox (smoked salmon)

Nutrition: About 290 Calories and 17 grams of protein

Dr. Jean Gutierrez currently serves as a Visiting Assistant Professor of Exercise Science at The George Washington University. You may contact her directly at escjlj@gwumc.edu