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Clinical Hub,Patient Education,Health and Nutrition Facts For You,Nutrition

Weight Management: Tips to Boost Your Metabolism (404)

Weight Management: Tips to Boost Your Metabolism (404) - Clinical Hub, Patient Education, Health and Nutrition Facts For You, Nutrition

404


Tips to Boost Your Metabolism

Breakfast is the most vital meal of the day. It is easy to skip breakfast, so read on to find out
why you should make eating in the morning a priority.

Breakfast should provide you with around 25 percent of your daily energy and nutrients. Eating
a breakfast high in fiber, with a good protein source that is moderate in fat provides a sustained
release of fuel to your brain and body. This will help improve concentration and physical and
mental energy levels. Breakfast also helps manage your hunger and cravings, and will promote
better food choices throughout the day.

If you delay your first meal until later in the day, your metabolism remains sluggish through the
morning and your energy levels will dip. When you skip breakfast, you are more likely to graze
throughout the day. It will also cause you to crave foods and drinks that give you a quick lift
(soda, coffee drinks, candy, and processed carbohydrates). These food choices will not provide
the needed energy and nourishment that keep you at your best during the day. Skipping
breakfast and other meals throughout the day make it more likely that you’ll eat a larger meal for
supper. Unfortunately, the body doesn’t use those calories very well when this happens and as a
result people tend to gain weight.

How can I make a wholesome breakfast?
ξ Include a variety of food groups into your breakfast. Your breakfast should include a
carbohydrate and a lean protein with some healthy fat. Use the lists below to create a balanced
breakfast from foods you enjoy.
ξ If you are not someone who feels like eating in the morning or need something quick, consider
making a protein shake or protein fruit smoothie (Protein powder or Greek yogurt, ½ cup of
fruit, with milk, milk alternative, or water).
ξ You can do it…planning ahead and allowing a little extra time in the morning helps you to
feel great the rest of the day! Otherwise, prepare as much as you can the night before so you
can grab it and go!

Easy Choices for a Balanced Breakfast:
Carbohydrate Choice:
(Choose 1)
ξ Whole Grains (toast,
bagel, English muffin,
waffle, or tortilla)
ξ Fruit
ξ High fiber cereal
ξ Oatmeal
ξ Regular or Sweet Potato
Protein/Healthy Fat
Choice:
(Choose 1)
ξ Lean Meat (turkey, lean
pork, beef, ham)
ξ Veggie burgers, tofu
ξ Cottage cheese
ξ Low-fat cheese (string,
mozzarella, farmers)
ξ Low-fat Greek yogurt
ξ Low-fat or skim milk
ξ Eggs
ξ Hummus
ξ Peanut butter or nut butter
ξ Nuts (any type)
ξ Soy nuts, sunflower or
sesame seeds
ξ Avocado
ξ Olive or canola oil


Mid-Day Snacks
People who eat breakfast may notice that they feel hungry by mid-morning. This is a good
thing! This is caused by the boost in metabolism that comes with eating breakfast. It is
important to eat before your energy level dips. You may find that you need a mid-morning snack
to hold you over until lunch. The same applies between lunch and supper. If your meals are
more than 4 hours away from each other, consider adding a healthy balanced snack (1
carbohydrate choice and 1 protein choice). Eating smaller, more frequent meals and snacks will
give you the energy you need to feel good and help you carry out your daily activities. It will
also help you to eat less at your main meals without feeling deprived and unsatisfied.

How can I make a balanced lunch and supper?
ξ Plan your lunch and supper around a range of whole grains, proteins, vegetables and fruits.
ξ Following the plate diagram (below) makes meal planning easier and helps to make sure that
you are eating a balanced meal.
o Start with a salad to help you get ½ a plate of veggies or plan to have raw or
steamed veggies with each meal.
o Add your choice of meat, fish, beans or tofu for protein.
o Then choose 1 carbohydrate choice from the list below to help you keep your
blood sugars in check.
ξ When you eat out, look at the menu options to see how you can follow the plate diagram by
making some simple changes. (Example: Choose a side salad instead of fries if you are already
eating a bun).
ξ Drink water (or calorie-free flavored water) with your meals since you are likely already
having a carbohydrate with your meal.
ξ Make your lunch the night before so you don't have to rush in the morning.
ξ Dish up the supper leftovers from the night before right away so you are less tempted to go
back for seconds. Use the leftovers for lunch the next day.































Grain,
Starch,
Fruit, or
Dessert
Protein
Vegetable

Easy Choices for a Balanced Lunch and Supper:

Remember to eat early to energize your brain and body for the day. Food is fuel and you need
fuel to get you through the day. If you haven’t been eating breakfast, lunch, or mid-day snacks
start adding these into your day. Give your body up to 2 weeks to adjust to this change. Then
you can judge whether these changes make you feel better and give you more energy. You
should also be able to tell if you are able to manage cravings and hunger at night better than
before. We tend to be less active at night so this is when we should be starting to eat less. Eating
well balanced meals and snacks throughout the day will make this easier. You will start to notice
a change in your mood, energy levels, and likely your weight as well.
Carbohydrate Choice:
(Choose 1)
ξ Whole Grains (bread,
tortilla, pasta, brown
rice, quinoa)
ξ Fruit
ξ Regular or Sweet Potato
ξ Corn or peas
Protein/Healthy Fat
Choice:
(Choose 1)
ξ Lean Meat (turkey, lean
pork, chicken, beef,
ham)
ξ Fish
ξ Veggie burgers, tofu
ξ Cottage cheese
ξ Low-fat cheese (string,
mozzarella, farmers)
ξ Low-fat Greek yogurt
ξ Low-fat or skim milk
ξ Eggs
ξ Beans and lentils
ξ Hummus
ξ Peanut butter or nut butter
ξ Nuts (any type)
ξ Soy nuts, sunflower or
sesame seeds
ξ Avocado
ξ Olive or canola oil
Vegetables:
(choose enough to fill half
your plate)
ξ Asparagus
ξ Beans (green, wax, Italian)
ξ Bean Sprouts
ξ Beets
ξ Broccoli
ξ Brussels sprouts
ξ Cabbage
ξ Carrots
ξ Cauliflower
ξ Celery
ξ Cucumber
ξ Eggplant
ξ Greens (mustard, kale,
turnip, Swiss chard)
ξ Kohlrabi
ξ Mushrooms
ξ Okra
ξ Onions
ξ Pea pods
ξ Peppers
ξ Radishes
ξ Salad greens (lettuce)
ξ Spinach
ξ Summer Squash
ξ Tomato
ξ Turnips
ξ Water chestnuts
ξ Zucchini

Teach Back:

What is the most important thing you learned from this handout?

What changes will you make in your diet/lifestyle, based on what you learned today?


If you are a UW Health patient and have more questions please contact UW Health at one of the
phone numbers listed below. You can also visit our website at www.uwhealth.org/nutrition.

Nutrition clinics for UW Hospital and Clinics (UWHC) and American Family Children’s
Hospital (AFCH) can be reached at: (608) 890-5500

Nutrition clinics for UW Medical Foundation (UWMF) can be reached at: (608) 287-2770



































Your health care team may have given you this information as part of your care. If so, please use it and call if you
have any questions. If this information was not given to you as part of your care, please check with your doctor. This
is not medical advice. This is not to be used for diagnosis or treatment of any medical condition. Because each
person’s health needs are different, you should talk with your doctor or others on your health care team when using
this information. If you have an emergency, please call 911. Copyright 3/2015 University of Wisconsin Hospital and
Clinics Authority. All rights reserved. Produced by the Clinical Nutrition Services Department and the Department of
Nursing HF#404.