One of the best people to have on your phone’s contact list is a qualified nutritionist.
To specify that people have only a few questions is an understatement says, Avni Kaul. She says a qualified Nutritionist has to hear it all. Nutrition can be confusing as there is so much information available on the internet.
However, in this blog, Nutritionist Avni Kaul has compiled three of the most common questions which she says you should ask your nutritionist to get things moving in the right direction. Here are some of those questions:
How do you refuel after your workouts?
It is essential to refuel after an intense sweat session. Contrary to popular belief, a single workout doesn’t earn a day of indulgences. After a workout, eat your snack 20 to 30 minutes after finishing, followed by a balanced meal not more than three hours later. Having carbohydrates (glucose-containing foods) for 20 to 30 minutes after your workout restores your muscles’ energy storage, while protein helps in recovery and muscle repair. Some of the quick post-workout snacks include
- Milk.
- Fruit and Greek yoghurt.
- Apple slices with peanut butter.
Your later meal should have protein and carbohydrates as well. Some of the good examples for, the post-workout meal is chicken breast with brown rice and greens or tilapia along with sweet potato and broccoli. Meatless post-workout meals might include a large salad consisting of nuts, seeds, and quinoa. The size of your post-workout meal or snack should depend on your gender, age, weight, and overall levels of physical activity. The only method to get it just right is to ask your nutritionist! Proper portioning will ensure your satiety and steady energy throughout the day.
How can one plan for social events?
It is unrealistic to say one is never going to eat cake, ice cream, or alcohol ever again. Nobody wishes to live like that. Right? A nutritionist will guide you through these hard times to let you indulge in the things you enjoy, without sacrificing your progress. While attending an event, fill half of your plate with vegetables. The remaining half should comprise smaller portions of carbohydrates and protein. Vegetables are fibrous which help in keeping you feel full. Trying to satisfy your hunger by eating empty calories such as chips, will always leave you feeling hungry. Make your plate balanced and bring a salad or fruit tray to your event.
Besides the food you eat, the liquids you consume can also contribute heavily to your daily calorie consumption. One alcoholic drink, on average, has about 100 calories. To minimize calories from libations, always choose alcoholic drinks moderately or drink water in between so that you do not end up consuming excessive alcohol.
What should you be looking at on the Nutrition Facts Label?
Nutrition Facts Labels can be seen on all packaged foods and beverages. They contain helpful information that one needs to make a smart meal and snack choices. There are 5 key components to each label: serving size, calories, % DVs, sodium, and the ingredients.
The information mentioned on the Nutrition Facts Label is based on one serving. It is vital to know that one package mostly contains more than one serving. The servings per container are mentioned directly below the serving size.
The calories of each serving are listed on the left side of the Nutrition Facts Label, straight below the servings per container. 400 calories or excess per serving is high. A healthy food choice contains about 100 calories per serving.
When comparing the nutrients in foods, take the help of the % DV. The % DVs are displayed on the right side of the Nutrition Facts Label.
A % DV of 5% or fewer per serving is low A % DV of 20% or more per serving is higher
At the bottom of each food label, there is a list of ingredients. They are mentioned according to weight in descending order. This means that the first ingredient always has the highest amount. Choose items with authentic and whole foods as the first few (or better yet, only) ingredients. For instance, authentic peanut butter contains only one ingredient, peanuts.
