Sarah Mohrman, RD, MA, Dietitian, Fort Wayne Cardiology, answers her clients’ and collegues’ questions on fad diets and weight loss with a simple question, “How long did it take you to get to the weight you are at now?”
Typically, their answers range from 5 to 20 years of ongoing weight gain. This helps put their hopes of 40 pounds of weight loss in 2 months into perspective. Sarah proceeds to talk about how many of the fad or high-protein diets may promote short-term weight loss; however, once the diet is ditched, the weight returns. So if their ultimate goal is long-term weight loss, she encourages them to change their lifestyle behaviors as well as eat well-balanced, frequent meals. Gradual, small changes over time will promote sustained behavior change and weight loss. Sarah challenges clients and collegues to look at their weight loss not in terms of a “diet” because diets are only temporary; instead, view weight loss as a lifestyle change that includes more healthful eating, adequate activity and more healthful habits for life.
Pat Stiles, MS, RD, CDE, Community Hospital, Colorado, tries a more personal approach. She tries to become a listener, and she asks questions before offering advice.
Her first question is “What do you mean by low carbohdrate?” Then she presses more, “Tell me about your meals.” “Did you actually read the Atkins book?” “What other diets have you tried?” “What did you not like about them?” How does this differ from what you normally eat?” Pat finds this helps them to listen to her suggestions, which include the benefits of fruits, vegetables, lowfat dairy and whole grains.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.