The average Aussie risks gaining several kilos over the holiday period. That might sound like a small number, but few of us lose it when the festive season is over. We asked Professor Manny Noakes, research director of our Food and Nutrition Flagship and co-author of the famous Total Wellbeing Diet, for five tips on how to survive the silly season without gaining extra baggage.
1. Don’t just count kilojoules
Restricting your kilojoule intake is a surefire way to lose weight, but cutting back indiscriminately can lead to an unbalanced, unhealthy diet. Noakes recommends a focus on food groups rather than kilojoules counting. Ensuring you include food from each of the essential food groups each day, is a better way to get healthy.
“It is a much easier approach because you get optimal nutrients without having to learn the kilojoules of hundreds of different foods,” Noakes says. The essential food groups include protein foods such as meat, fish, chicken and eggs; dairy foods; low GI grains and cereals; fruits and vegetables, and healthy oils such as spreads and nuts.
2. Limit indulgences
Thirty-five per cent of the average Australian’s diet comes from “discretionary” foods with little nutritional value, such as alcohol, chips, lollies and cakes. That adds up to a whopping 2500-3500 kilojoules a day. “If you want to lose weight, limiting indulgences can have a dramatic impact over a period of time,” says Noakes. Try limiting yourself to one small indulgence per day (see blow), or seven in a week, to give yourself a small reward for eating well.
1 small indulgence equals:
- 100ml Wine
- 4 squares of chocolate
- 1 fun size packet of potato chips
- 1 scoop of ice cream
- 1 chocolate biscuit
3. Stand every hour
It’s important to increase your everyday activity to help prevent weight gain and a good place to start is limiting the amount of time you sit per day.
Noakes recommends looking for opportunities to get off the couch or office chair and move wherever possible. For example taking the stairs, having short stand-up meetings at work, standing up when you take a phone call, or standing at parties rather than sitting. “Simply making an effort to spend less time sitting down and stand every hour can improve your health,” says Noakes.
4. Manage your appetite
During the festive season it’s hard to say no to holiday nibbles and cocktails or that extra snag at the weekend BBQ. Proactively managing your appetite with a higher protein, low GI diet can help prevent poor choices. “Protein controls appetite and low GI carbohydrates sustain energy, so having a light meal of 100g of lean protein food with a slice of grainy bread one hour before a party can help keep hunger in check,” says Noakes.
5. Sign up for a formal healthy eating plan
There is evidence showing that people who seek support in their weight loss efforts do better than those who go it alone. “We know that people who take part in weight loss programs find it easier to reach their goals,” says Noakes. “The support that people receive and the regular weight checks contribute to some of that success. The type of eating plan can also make a difference and a higher protein low GI plan has the best evidence for sustained weight loss success.
“The type of eating plan can also make a difference and a higher protein low GI plan has the best evidence for sustained weight loss success. That’s why we are releasing this new version of the Total Wellbeing Diet available as an online program in a new trial.”
Registrations for the online trial of our Total Wellbeing Diet are open until 10 November 2014. The cost for the 12-week program is $99 which is fully refundable if you complete the trial.
This article was originally published on Body & Soul.
We’re looking for 5,000 Australians (from ages 18 to 74) to participate in a trial of a new online diet program based on our award-winning and bestselling Total Wellbeing Diet.
It’s easy as – by following a simple, customised eating plan and weighing in on the website once a week over a 12 week period, you can improve your diet and wellbeing. And to top it off, we will refund the $99 registration fee when you finish – but only if you’re quick enough to sign up first!
The good news is, we already know that the diet works – over half a million Aussies have already lost an average of 6.1kgs on the diet – so the online program is just making it easier for everyone out there with a smart phone, tablet or computer. We’re running this trial now to fine-tune the system before a wider public release next year.
So what’s the deal?
Our new Total Wellbeing Diet online diary is easy to follow and can be customised to suit your tastes, dietary preferences and lifestyle. Food journals are essential for successful weight management, but most journals only count calories. This diary instantly tallies your food groups and shows you where you’re going right and wrong with your eating plan.
The program will also include practical, realistic exercise programs to help maximise weight loss and wellness benefits. And best of all, you can do it all from your own smart phone.
The findings from this three month trial will be used to develop more engaging online dietary programs that can reach many more people, and will also help us assess how we can inspire healthy eating and provide more support to those that need to lose weight – a major goal of the Total Wellbeing Diet project.
We want to make this program as best as it can be… but we need your help.
If you want to get involved, registration starts from 19 October, and the trial starts on 3 November. Remember, you will need to check in each week with your weight to have the $99 fee refunded.
To register for the trial visit: www.totalwellbeingdiet.com
CSIRO has licensed Total Wellbeing Diet to SP Health for the development and management of an online next generation Total Wellbeing Diet program, in collaboration with the Glycemic Index Foundation.
** UPDATE: The registration period for the trial has ended, you can pre-register for the January 5 launch of the program here: www.totalwellbeingdiet.com**
Grilled with garlic, oven baked, or lightly pan fried with a hint of lemon: Blue-eye Trevalla is one of Australia’s premium seafoods, and an iconic fish species for commercial fishers and seafood lovers alike.
Despite having been fished commercially for over 40 years in deep waters off southern Australia, the Blue-eye’s early life-history and movement is still shrouded in mystery.
Our research into these aspects of the Blue-eye’s biology aims to give certainty to government regulators and hopefully lead to increases in the catch quota for the fishing industry, which, in recent years, has dropped by 50 per cent due to apparent decreases in the fish’s abundance.
Ear bone’s connected to the catch quota
Using chemical signatures in the make-up of the Blue-eye’s ear bones, we aim to determine the fish’s population structure, early life-history and movement in the fishery area – which extends roughly from Brisbane to Adelaide, and includes several offshore seamounts.
Once the ear bone is daintily plucked from inside a fish’s head, we use laser-based sampling techniques to identify its chemical signature. From this we can infer each individual fish’s geographical origin.
With sufficiently large numbers of sampled fish in specific age groups, and when combined with models of ocean currents, the origins of Blue-eye populations in different fishery areas can be estimated.
These insights enable our analysis of the commercial catch to become location-specific or ‘regionalised’ and reduce many of the uncertainties in the assessment of total stock size.
A greater confidence in the stock assessment will ensure a sustainable catch for Australia’s fishing industry and the continued availability of Blue-eye for consumers’ plates.
Find out more about the project in this video:
The project is funded by the Australian Government through the CSIRO Wealth from Oceans Flagship, DPI Victoria, and the Fisheries Research and Development Corporation. Footage and images were taken in Hobart, thanks to the Captain, Russell Potter, and crew of the fishing vessel Diana, and Will Mure and head chef from the Mures Restaurant.
Media contact: Kirsten.firstname.lastname@example.org t 02 4960 6245 m 0457 563 684
By James Davidson and Pamela Tyers
How do you eat your Easter chocolate? Do you suck it or chew it? Does your tongue smear the inside of your mouth as the chocolate melts, or does it get chomped by your back teeth then sent down your throat?
It’s true, some of us suck and some of us chew. Whichever process we use to break down food in our mouth, it affects the taste sensation.
Flavour is released through the movement and time taken for taste components to hit our taste buds. Those taste components include salt, sugar and fat. If we know how to place those tasty bits into foods so that they achieve maximum delicious flavour before we digest the food, we then know how to use less of the unhealthy ingredients because our inefficient chewing means that we don’t taste much of them anyway.
For example, bread would taste unappetising if too much salt was removed out of it, but science can help us understand how to remove some of the less healthy components out of foods while retaining their familiar, delicious taste.
Enter our new 3D dynamic virtual mouth – the world’s first – which is helping our researchers understand how foods break down in the mouth, as well as how the food components are transported around the mouth, and how we perceive flavours. Using a nifty technique called smooth particle hydrodynamics, we can model the chewing process on specific foods and gather valuable data about how components such as salt, sugar and fat are distributed and interact with our mouths at the microscopic level.
We’re using it to make food products with less salt, sugar and fat and incorporate more wholegrains, fibre and nutrients without affecting the taste.
It’s part of research that will help us understand how we can modify and develop particular food products with more efficient release of the flavour, aroma and taste of our everyday foods.
And it’s good news for all of us. Eighty percent of our daily diet is processed foods – think breakfast cereals, sliced meats, pasta, sauces, bread and more. So, creating healthier processed foods will help tackle widespread issues such as obesity and chronic lifestyle diseases.
In fact, our scientific and nutritional advice to government and industry has so far helped remove 2,200 tons of salt from the Australian food supply, and reduced our population’s salt consumption by 4 per cent.
Oh…and we’ve also used the virtual mouth to model just how we break down our Easter chocolate.
As the teeth crush the egg, the chocolate fractures and releases the caramel. The chocolate coating collapses further and the tongue moves to reposition the food between the teeth for the next chewing cycle. The caramel then pours out of the chocolate into the mouth cavity.
With this virtual mouth, variations to thickness of chocolate, chocolate texture, caramel viscosity, and sugar, salt and fat concentrations and locations can all be modified simply and quickly to test the effects on how the flavours are released.
Now that’s something to chew on. Happy Easter!
Media contact: James Davidson, 03 9545 2185, email@example.com
Media Release: Chocolate bytes with virtual mouth.
A few weeks ago we put out a call to join our Great Fibre-Off recipe contest. We asked you to create a delicious high fibre meal that’s healthy and good for your guts. After much deliberation, we have a winner! A big congrats goes to Donna from Victoria – you are Australia’s official gut-lovin’ queen.
Donna sent in her family recipe for natural Bircher muesli. It’s packed full of oats, bran, nuts and seeds and topped with fresh fruit and natural yoghurt. Try it for breakfast and let us know what you think!
Bonus tip: You can adapt the recipe to suit your tastes or whatever your have lurking in the pantry. Replace the apple juice with orange or pineapple juice, or add milk for a dose of calcium.
Check out our health bites series on Pinterest for more tasty recipes and nutrition tips.
Get some pork on your fork with this tasty Asian-inspired dish from our new Diabetes recipe book.