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Nutritional Profile Changes

WLR's Site Manager, Laurence Beeken

As part of our site revamp, WLR has made changes to the nutrition profile.  After reviewing the international evidence about dietary composition to help optimise weight loss, and weight maintenance, we now recommend that members aim for a nutrition profile with approximately 50% of calories coming from carbohydrate, 20% from protein and 30% from fat.

Compared to the previous nutrition profile, this reflects a small decrease in carbohydrate and a small increase in protein – and it may be that you are keeping to this sort of profile already.

Eating fewer calories than you burn is still the basic science behind weight loss, and there is no one single way of eating, or a single nutrition profile, that works best.

However, you have no doubt read about the potential benefits of a slightly higher protein intake as part of an overall balanced diet to help feel fuller for longer, and for weight management - especially for keeping the weight off.

Changing eating (and activity) habits is complex, but anything that might provide a helping hand to establish healthier eating habits for the long term is worth trying out.

You don’t have to be spot on with the nutrition profile percentages and if you prefer your eating plan to be a bit different from the recommended profile, then to stay within healthy guidelines, aim to keep to a point between 15-25% calories from protein and 45-55% calories from carbs - and around 30% calories from fat.

For example, you may find that a profile that suits you best is more like 23% calories from protein, 46% calories from carbs and 31% calories from fat – or if you do better with more carbs, a profile like 17% calories from protein, 53% calories from carbs and 30% calories from fat. The main aim is to find an approach that is healthy and do-able for you.

Of course weight control isn’t just about what we eat and how active we are but also about learning new skills and ‘getting our head straight’.

Research into weight loss repeatedly highlights that skills such as: self-monitoring (e.g. food and activity diaries, checking weight); learning to cope better with lapses/’all or nothing thinking’ rather than be thrown off course; ensuring ongoing support e.g. via websites, attending groups/individual sessions; and being able to problem solve rather than use food as a way of coping – are fundamental to long term success.

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