Making healthy food choices means taking a close look at your current eating habits, and making small changes that add up to new habits and better nutrition.
Why is it so hard to make healthy food choices? It’s not as if you don’t know which foods are healthy and which ones aren’t. But sometimes it’s difficult to make the right food choices when you’re constantly faced with temptation or don’t have a plan.
Not only do you have to make food choices every time you eat a meal or a snack, you’re actually making food choices all day long. Every time you see, smell or think about food—which happens a lot more than you might think—you’ve got choices to make.
The trick to making better food choices is learning how to “trade up”—nutritionally speaking. Look at the foods you’re currently eating and see if you can find some healthier choices to make instead. If your dietary patterns are generally good, and if you’re eating regular meals and snacks and including a variety of foods, then it’s just a matter of plugging in some healthier choices in place of those that aren’t doing you much good.
The first step in improving your diet is to take a good, hard look at your current eating habits. Write down everything you eat for a couple of days. You can’t make changes if you don’t realistically know what you’re working with or where your trouble spots are.
Once you’ve done that, look your food diary over without judging yourself. Just be objective. Look over your eating patterns and the food choices you’re making, and simply acknowledge that there are some things that you probably want to do differently. And while you’re at it, don’t forget to give yourself a pat on the back for the things you’re doing right.
The next step is to work towards cutting back on the highest calorie foods that you usually eat. Start with the high fat and high sugar foods first. Once you’ve identified the biggest offenders, use the healthy food chart below to help you find healthier swaps. As these healthier food choices get incorporated into your routine, you’ll gradually improve the nutrient quality of your diet, cut calories, and probably find that your meals are more filling and satisfying.
Once you’ve kept your food diary for a while, you’ll have a good sense for what foods you’re eating. But you also want to learn what’s in the foods that you’re eating. When you shop, take time to read labels. Look at ingredients and the nutrition facts so you can evaluate calories, fat and sugar content in the foods that you buy.
One good strategy for making better food choices is to lean toward foods that haven’t had a lot done to them. The closer a food is to its natural state or the less processed it is, the more nutritional value it tends to have. You’ll also be getting less fat, sugar and salt.
If you’re craving ice cream, trying to satisfy the craving with a handful of celery sticks probably isn’t going to work. Perhaps a carton of Greek-style yogurt with some berries would work for you, or a sliced up frozen banana.
It’s easier to make better choices when you plan ahead. When you have a plan for what you’re going to eat for meals and snacks, you’re more committed to eating the healthier choices.
Keep your focus on replacing bad habits with better ones and know that every little bit adds up. As you continue to make better choices, they’ll become new habits, and over time your better choices will be the foods you crave.
|Instead of…||Try this…|
|Refined flour breads, cereals, flour tortillas||100% whole grain bread, cereal, corn tortillas|
|Sodas, fruit juices||Plain or sparkling water with lemon, lime or a few pieces of fresh fruit|
|White rice, noodles, potatoes||Brown rice, quinoa, millet, whole grain pasta, soba noodles, sweet potatoes—or omit altogether and double up on veggies|
|Cakes, cookies, pies, pastry, ice cream||Fresh fruit, frozen fruit (cherries, bananas, mango have a satisfying, chewy texture), nonfat yogurt with fruit|
|Snack chips, crackers||Edamame, raw vegetables with hummus, brown rice cakes, nuts or soy nuts|
|Mayonnaise, salad dressings, sauces, gravies, sour cream||Mustard, mashed avocado, low-fat salad dressings, salsa, lemon juice, plain nonfat yogurt|
|High calorie coffee drinks||Nonfat latte or cappuccino, herbal tea, hot protein shake|
|Fatty meats, sausages, etc.||Lean meats, poultry breast, seafood, soy meat substitutes|
Susan is the Sr. Director of Worldwide Nutrition Education and Training at Herbalife, where she is responsible for the development of nutrition education and training materials, and is one of the primary authors of the Herbalife-sponsored blog, www.discovergoodnutrition.com. She is a Registered Dietitian and holds two Board Certifications from the Academy of Nutrition and Dietetics as a Certified Specialist in Sports Dietetics, and a Certified Specialist in Obesity and Weight Management. Susan is also a Fellow of the Academy of Nutrition and Dietetics.
Susan graduated with distinction in biology from the University of Colorado, and received her master’s degree in Food Science and Nutrition from Colorado State University. She then completed her dietetic internship at the University of Kansas. Susan has taught extensively and developed educational programs targeted to individuals, groups and industry in her areas of expertise, including health promotion, weight management and sports nutrition.
Prior to her role at Herbalife, she was the assistant director of the UCLA Center for Human Nutrition, and has held appointments as adjunct professor in nutrition at Pepperdine University and as lecturer in nutrition in the Department of Food Science and Nutrition at Cal Poly San Luis Obispo.
Susan was a consultant to the (then) Los Angeles Raiders for six seasons, and was a contributing columnist for the Los Angeles Times Health Section for two years. She is a co-author of 23 research papers, 14 book chapters, and was a co-author of two books for the public: “What Color is Your Diet?” and “The L.A. Shape Diet” by Dr. David Heber, published by Harper Collins in 2001 and 2004, respectively.