Filed under: Diet
Granola bars are great for a quick, convenient snack, but some are more like candy bars in disguise. They can be high in sugar, fat, and calories. There are plenty of healthy variations of granola bars, though. You just have to know what to look for. Next time you’re in a store or in the commissary, compare Nutrition Facts labels and follow these tips:
- Look for a granola bar that has at least 4 grams of protein, 3 grams of fiber, and less than 200 calories. This will help you stay full longer while keeping your nutrition in check.
- Find a granola bar with less than 10 grams of sugar. Most of it is added sugar. And watch out for hidden sources of sugar such as brown rice syrup and honey.
- When it comes to ingredients, look for ones you recognize or can pronounce. Remember, a granola bar with fewer ingredients is often better.
For information on how to read Nutrition Facts labels, check out this guide from the Food and Drug Administration.
Need a great post-workout beverage? Try drinking a glass of chocolate milk within 45 minutes after exercise to replenish glycogen stores and repair muscles.
Why chocolate milk? One 8-ounce glass of chocolate milk provides about 200 calories and the right ratio of carbohydrate to protein. It also provides electrolytes such as potassium and sodium, along with essential vitamins and minerals such as vitamin D and calcium in an easily digestible liquid form. And even better, it’s inexpensive, readily available, and tastes good! But be sure to choose heart-healthy low-fat versions.
For those who are lactose intolerant or allergic to dairy products, or for those who simply prefer a plant-based diet, fortified chocolate soymilk is a great alternative (but note that almond, cashew, and rice milk are not as high in protein).
Man up and eat your greens! (And your reds, oranges, yellows, purples, and whites). What can eating more fruits and veggies do for you?
- Reduce your risk! Eating the recommended amount of fruits and vegetables can help reduce your risk of stroke, heart disease, some cancers, and type 2 diabetes.
- Fill you up. Fiber-filled fruits and vegetables fiber can help lower your risk of obesity.
- Provide phytochemicals. Vegetables and fruits pack a powerful punch of these chemicals, which may reduce the chance you will experience chronic disease.
- Pump up your performance. Fruits and veggies contain water, electrolytes, vitamins, minerals, and carbohydrates, all essential nutrients for top performance in the gym or on the field.
What’s a great way to ensure you’re eating enough fruits and veggies? At meals, fill half your plate with fruit and/vegetables. Remember that raw, cooked, steamed, chopped, whole, sliced, and diced all count. Eat your way to health by making fruits and vegetables a colorful part of every meal. For more colorful tips, read HPRC’s articles on pink, orange, white, and purple produce.
If you limit carbohydrates and underfuel your body, your performance may suffer. Carbs feed the working muscles and help maintain blood sugar. In addition, carbs help you recover after a difficult workout or mission.
Underfueling by limiting carbohydrates can be intentional—when limiting calories, avoiding gluten, or losing weight. Or you may be limiting carbs unintentionally if you are unsure how many carbs to eat or if you’re are skipping meals or snacks due to limited time or money. And female warriors are more susceptible to under-fueling.
So what type of carbs should you be eating? Properly fuel your body by filling your plate two-thirds to three-fourths with carbs such as fruit, vegetables, whole grains, beans, and dairy. Choose a variety of fruit and vegetables to maximize vitamins, minerals, and fiber. Whole-grain breads, grains, and pastas provide more performance-boosting nutrients than white-flour and refined versions. Low-fat dairy products contribute carbs along with protein and calcium.
Carbohydrate needs differ depending your activity, type of exercise, and intensity, and your calorie needs and may change from day to day. For more information on carbohydrate needs before, during, and after activities, see HPRC’s An Athlete's Guide to Everyday Nutrient Timing.
Keep on eye on your weight and performance to help you determine if you’re taking in too few carbs. If you’re losing weight without trying or find yourself having trouble performing at your best, you may be underfueling. For more personalized recommendations on carbohydrate intake, visit a registered dietitian.
An eating disorder can impact your performance, both physically and mentally. But you can take steps to overcome it.
Eating disorders are serious conditions involving a person’s attitudes and behaviors toward food, weight, and body image. People with eating disorders eat extremely small or excessive amounts of food and usually feel embarrassment, disgust, and depression.
Eating disorders can be triggered by a number of causes, including genetic, biologic, behavioral, emotional, psychological, and social factors. Service members must meet certain physical requirements and often set even higher expectations for themselves. Pressure to be at an ideal weight or have the best physique can contribute to an eating disorder.
Even the most resilient service members are not immune to these triggers, and female service members are affected more than males. In addition, the number of diagnosed eating disorders in the military seems to be increasing, and many military members with eating disorders may go undiagnosed.
Not getting enough food or not eating healthy, consistent amounts of food means that your body is not being optimally fueled. And even worse, eating disorders can take a serious toll on your physical and emotional health, and your relationships.
The key to overcoming an eating disorder is seeking help as soon as you can and putting in the time. (It doesn’t go away overnight.) Research shows that psychotherapy is often the most successful approach, but treatment is complex and draws on expertise from other fields such as nutrition and medicine.
If you’ve ever eaten something spicy and felt a burning sensation on your tongue, then you’ve eaten capsaicin. Capsaicin is the substance found in chili peppers such as jalapeños, serranos, and habaneros that gives them their spiciness. Although humans have been eating peppers for thousands of years, capsaicin has only recently come into the supplement spotlight. As an isolated ingredient, it is usually sold as capsules labeled “cayenne pepper” or “capsicum” after the family of peppers that naturally contain capsaicin.
Capsaicin supplements are marketed to aid with weight loss in three ways: increase energy use, burn fat, and decrease appetite. Some scientific evidence supports these statements, but the results of most studies were inconsistent, short-lived, and didn’t always result in weight loss. Long-term effects of taking capsaicin supplements, especially at high doses, are still unknown, so their safety over time needs further investigation.
Although capsaicin is considered safe to consume in food, capsaicin supplements can cause gastrointestinal issues (gas, stomach pain, and diarrhea) for some people. They also can interact with certain medications and other herbal supplements, so you should consult a healthcare provider before taking it. Capsaicin supplements also may not be safe if you are allergic to peppers or if you‘re pregnant or lactating.
Visit Operation Supplement Safety for more OPSS FAQs about weight loss.
Most Americans don’t eat enough fruits and vegetables, especially purple fruits and vegetables. But give these foods a second thought: Eating purple fruits and vegetables could improve your diet, lower your blood pressure, and give you a smaller waist.
Purple fruits and vegetables great sources of vitamins, minerals, and fiber, and many are also high in plant compounds such as anthocyanins, which give these foods their purplish colors. Anthocyanins have anti-inflammatory and antioxidant properties and help protect against heart disease, cancer, and age-related memory loss.
Power your performance with foods high in anthocyanins such as açai berries, blackberries, blueberries, cranberries, black raspberries, red cabbage, red and purple grapes, eggplant, and red onions. Try making a parfait with your favorite berries, low-fat Greek yogurt, and granola for a sweet treat. If you’re craving something more savory, how about an eggplant parmesan for dinner? (Bonus: You’ll get another antioxidant—lycopene—from the tomato sauce!)
Lycopene is a chemical that gives some fruits and vegetables their red, pink, and orange hues. Most of the lycopene that people eat comes from ripe tomatoes and tomato products, but other foods high in lycopene include watermelon, red- or pink-fleshed guava, red-fleshed papaya, pink grapefruit, and apricots. These foods are also great sources of vitamins A and C, folate, potassium, and fiber. In addition to being nutritious, foods high in lycopene have been linked to lower risk of cancer (specifically, prostate) and heart disease thanks to lycopene’s antioxidative properties.
If eating a whole, raw tomato doesn’t seem appetizing, don’t fret. There are countless ways to add lycopene-rich foods into your eating plan. You actually get more lycopene from cooked and canned tomatoes and tomato products because cooking makes lycopene easier for your body to absorb. Make a pesto with sun-dried tomatoes or add them to a sandwich for a tangy touch. Instead of stuffed peppers, try stuffed tomatoes; or make a simple pasta dish with marinara sauce. Eat half a grapefruit with your breakfast or use it to top a salad at lunch (but check with your doctor if you’re taking any drugs). For dessert, blend some frozen papaya and watermelon to make your own sorbet or smoothie.
For more information on lycopene, visit the American Cancer Society.
If you’re avoiding grains due to a particular diet plan, or if you think you have to exclude grains due to gluten sensitivities, you may want to think again. HPRC has put together a(with and without gluten) and their basic nutrients to point out how nutritious grains can be. Even for those who are gluten-free or sensitive to gluten, the table shows there are plenty of healthy, gluten-free options to incorporate into your diet.
As the table indicates, whole grains are very nutrient dense: They contain fiber, vitamins such as niacin and folate (and other B vitamins), minerals such as calcium, iron, magnesium, potassium, manganese, zinc, and selenium, as well as protein and branched-chain amino acids.
A diet rich in whole grains has been associated with lower risk of Type 2 diabetes and cardiovascular disease. Paleo diet followers, as well as those who are following a gluten-free diet, need not eliminate whole grains from their diet. The benefits are vast, with many choices for a varied diet. For more information about whole grains, see the ChooseMyPlate.gov resource, “Why is it important to eat grains, especially whole grains?”
Bright orange fruits and vegetables contain performance-boosting nutrients and should be included as part of your colorful plate. You may just imagine oranges and carrots when you think orange, but orange includes vegetables such as pumpkin, sweet potatoes, butternut squash, orange peppers, and fruits such as mango (the most widely consumed fruit in the world), peaches, apricots, papayas, cantaloupe, and persimmon.
Vitamin C, fiber, potassium, and folic acid are just some of the powerful nutrients found in many orange fruits and vegetables. The bright orange color is due to the phytochemicals (plant compounds) carotenoids. Beta-carotene, which your body converts to vitamin A, gives yellow and orange vegetables their rich color and supports your immune function, promotes eye and heart health, and reduces the risk of cancer.
There are plenty of ways to incorporate more orange on your plate at any meal. For breakfast, add sliced orange, mango, peach, cantaloupe, or papaya to your cereal or in a homemade smoothie; for lunch, top your salad with chopped orange peppers or shredded carrots; and for a healthy version of fries at dinner slice sweet potatoes, sprinkle them with olive oil, salt, and pepper, and bake.