Diets seem to follow a declining exponential model. In the first six months there is a drop in weight and circumference. After the first six months the weight loss is extended for longer periods before seeing similar results. Utilizing the tools such as body-mass index (BMI) or the Basal Metabolic Rate (BMR) equation, the individual can approximate the proper amount of macronutrients (protein, carbohydrates and fat) into their diet, inputting a deficit of 500 – 750 kcal from the total kcal baseline. The body should follow the fundamental theory of energy, calories burned to calorie in; fat stores subsidize the energy needed.
Through mathematical data we can see statistical trends, as found in the research done by various groups on diet, they are all subjective to the study and not adhering to the variables found in the real world. Each person is unique in genetic composition, where cause and affect becomes individualized. Focusing on the subject at hand, healthy diets cannot be assumed through generic tests; what is good for the group is not always good for the individual. This can be seen within the study utilizing macronutrients; 20 percent fat, 15 percent protein and 65 percent carbohydrates (low-fat, average-protein), 20 percent fat, 25 percent protein and 55 percent carbohydrates (low-fat, high-protein), 40 percent fat, 15 percent protein and 45 percent carbohydrates (high-fat, average-protein), 40 percent fat, 25 percent protein and 35 percent carbohydrates (high-fat, high-protein). After an 800 person, 2-year study, no major changes or results came from the weight loss diet. This is due to adaptation by individuals either by conserving energy (stored fat) or by muscle adaptation, according to National Academy of Sports Medicine (NASM).
In the information obtained by Harvard School of Public Health and Brigham and Women’s Hospital, Boston; and the Pennington Biomedical Research Center of the Louisiana State University System, Baton Rouge, the choice of intake of macronutrients — low or high in fat, average or high in protein or low or high in carbohydrates equates to the individual’s eating habits. This is obtained by choosing healthy foods enjoyed by an individual within the parameters listed above. They are more likely to stay on their diet as to eating healthy foods undesirable to the dieter. This approach would appeal to the positive psychological process compared to the negative association to dieting.
The dangers in obesity or in fad diets are the internal and prolonged effects that they have on the body. There is a limited initial period where fad diets can be beneficial for individuals. All fad diets are limited in nutrients and therefore need supplementation.
Fundamentally, defining a healthy diet is eating a variety of natural foods (without the use of pesticides or foods altered to withstand pesticides) and clean food (not processed or genetically enhanced) with high nutrient content. If we emulated our ancestors we would find a healthy diet to be locally grown and fruits and vegetables that are in season. Something to lookout for is processed food. According to Marion Nestle, a contributing writer of Food Inc., scientists have disguised corn within the labels of 75 percent in food found at your local grocery store. Corn syrup and processed foods contribute to America’s epidemic of diabetes. The United Health says Diabetes will cost $3.4 trillion over the next decade. That is equal to one fourth of the national debt today. Self-educating individuals can help prevent the numerous health problems that contribute to the financial expense.
For the process of loosing weight or the goal of obtaining optimum health, one should include an exercise program that gradually increases in development, intensity or movement. Following a balanced program, the individual would include cardio, strength training and flexibility (prescribed by your physician). This will increase more success in any diet, especially in the following years.