An individualized diet program that allows users to create their own plan based on specific levels of protein and fiber is promising to help people lose extra pounds and avoid them.
The Individualized Diet Improvement Program is a self-guided approach that involves easy-to-use tools, according to nutritionists at the University of Illinois Urbana-Champaign who created iDip.
“Our program does not offer or offer a strict diet plan or recipes for participants,” said graduate student Mindy H. Lee, co-author of the study. “We are not excluding food groups as low-carb or high-fat plans do. The main goal is to empower dieters to make informed decisions so they can create their own sustainable weight management program.”
Diet flexibility is key to making weight loss and maintenance sustainable, said study co-author Manabu T. Nakamura, a professor of nutrition at the university.
“The problem with commercial weight loss programs and products currently available is that the magnitude of people’s weight loss on a diet is not great,” he said. “The most serious problem is that people can’t keep it.
“If they follow the program or consume only the foods they ask for for four or six months, they lose a certain amount of weight, but when they stop following the program or buy the products the weight comes back right away. And that’s very discouraging for to them”.
A visual tool developed by the researchers draws the protein and fiber intake of dieters, helping them choose foods that reduce their overall calories without reducing their protein and fiber.
Based on dietary guidelines issued by the Institutes of Medicine, the iDip visual tool represents the protein and fiber densities of foods per calorie along with a target range for meals. The tool helps users create meals with about 80 grams of protein and 20 grams of fiber per day while limiting their intake to less than 1,500 calories per day.
Aged between 24 and 59 years, all participants in the initial clinical trial had a body mass index greater than 28, placing them in the categories of overweight or obesity. According to participants ’self-reports, they had obesity-related health conditions, such as high blood pressure, and had tried two or more commercial diet programs or weight loss products in the past.
Participants were weighed daily at home with a wifi-enabled scale, and researchers provided each person with a weekly chart showing their progress in weight loss, expected loss rate, and a six-month target weight. .
Daily weight charts and weekly feedback allowed participants to monitor their progress without counting calories or completing a daily food diary, which can be tedious, time-consuming and inaccurate, Nakamura said.
“Throughout human history, no culture counted calories,” Nakamura said. “And we know it’s not sustainable in the long run. But weighing daily and recording the trend is a very important tool. It’s easy to maintain throughout life and it’s a good habit for anyone who wants to lose weight or maintain their pes. “
During the 12-month program, participants attended 22 educational sessions led by collegiate dietitians. These included 19 group lectures that provided information on nutrition and explained how to apply this knowledge to grocery shopping and cooking. The conferences also focused on the benefits of physical activity and how to navigate the plateaus of weight loss and maintenance.
In addition, each participant received three individual coaching and counseling sessions.
According to the study, 12 of the 14 participants completed the program. Half achieved the researchers ’goal of losing at least 5 percent of their body weight and maintained it during the six-month follow-up phase, Lee said.
Although the number of participants was small, the researchers said it demonstrated the viability of the program.
A third iDip clinical trial with 30 participants is currently underway, and the results are even more promising. By the end of the six-month weight loss phase, participants had lost about 6.5 percent of their body weight, Lee said.
Other co-authors of the article were John Erdman, Professor Emeritus of Food Science and Human Nutrition; and alumni Catherine C. Applegate and Annabelle L. Shaffer.
The study was published in the journal PLOS ONE.
Source:
University of Illinois at Urbana-Champaign
Magazine reference:
10.1371 / journal.pone.0267876