Beef pork lamb and vealTotal fat grams

Beef, 3.5 oz., cooked, fat trimmed of visible fat grams Beef fat, 1 Tbs Brains Brisket, lean Corned beef Extra lean, round sirloin Lean, ground Regular Prime rib Rib-eye steak Short Summer sausage Chitterlings, 3 oz Italian Polish sausage, 3 oz Pork ribs, 1-2 large Pork roast, 3 oz lean Pork steak, 3 oz lean Sausage, 4 links Bacon, 3 slices Bacon, Canadian style, 3 slices Breakfast strips, 3 Frankfurter, 1 Salami, cooked, 2 oz Lamb, 3 oz Veal, 3 oz Egg, whole, 1 White only, 1 Chicken fat, 1...

The Exchange System

Originally designed for diabetics, the exchange system is a widely used method of meal planning. Foods are divided into six groups or exchanges on the basis of their carbohydrate, protein, and fat content. Similar foods are placed in the same group. Many commercial weight loss programs use exchanges. STARCH GROUP MEAT GROUP VEGETABLE GROUP FRUIT GROUP MILK GROUP FAT GROUP Starch group - each exchange 80 calories 1 2 cup starchy Vegetables (corn, peas, lima beans, winter squash) 1 slice Bread 1...

Thermal effect of food

An increase in metabolic rate is stimulated by eating due to the energy-requiring process of digesting, absorbing, and metabolizing the various nutrients. This accounts for approximately 10 percent of total caloric output. This process is sometimes referred to as the specific dynamic action or dietary-induced thermogenesis. It reaches a maximum within 1 hour after a meal. Therefore, skipping meals tends to decrease metabolic rate so you burn calories at a lower rate (in other words, you lower...

Chapter

Is it possible to lose weight and eat in the general mess Yes, and it doesn't mean living on cottage cheese and carrot sticks. This chapter will give you the tools you will need to eat healthier, as well as empowering you to recommend changes in the Navy food you are eating. You are probably wondering who makes the decisions for what you eat. You do, but let's take some time to learn who decides what you are served. Because of the wide variety of galleys worldwide, planning menus by experts is...

Forge The Future

Fit Today for Tomorrow's Challenges navpers 15602b BUREAU OF NAVAL PERSONNEL WASHINGTON, D.C. 20370-5000 In reply refer to 6100 Ser 60 01186 Sep 17 1996 From Assistant Chief of Naval Personnel, Personal Readiness and Community Support Pers-6 Subj NAVY NUTRITION AND WEIGHT CONTROL SELF-STUDY GUIDE Encl 1 Navy Nutrition and Weight Control Self-Study Guide 1. The Navy Nutrition and Weight Control Self-Study Guide enclosure 1 , is the principal tool that will enable service members to vastly...