Nutritionist's Diet Tips For Staying Healthy

 

Nutritionists are known for helping people get and stay healthy. But how do they do it themselves? We asked seven top nutritionists around the country their number-one tip for staying healthy.

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Dawn Jackson Blatner, RD

Chicago-based dietitian and author of The Flexitarian Diet (McGraw Hill, May 2010)

"I have fruits or vegetables with every meal and snack. I do this by making sure produce is easy to grab and seasonal. Every week I prepare a tray of grilled and/or roasted veggies, plus a fruit bowl, and keep them at eye-level in the fridge. So, even though some people say don't clean produce until you are going to eat it to keep it from spoiling, I say: If you don't clean it right away you won't eat it at all!"

Victoria Shanta Retelny, RD, LDN

Author of The Essential Guide to Healthy Healing Foods (Alpha Books/Penguin, 2011)

"I strive to incorporate high-quality, nourishing foods into my day, as well as daily activity, meaningful conversations and plenty of rest. Some days I may do only one of those things, but over time it all adds up!"

Michelle Dudash

Registered dietitian, chef consultant and author of Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love (Fair Winds Press, December 2012)

"I tune into true hunger to eat only when I’m hungry and stop eating when I'm comfortably satisfied. Then no matter what I eat, I keep calories in check, which helps me watch my weight. (I also keep an eye on saturated fat and added sugars when I eat indulgent foods.) I don't have rules on what I do and don't allow myself. I enjoy a reasonable amount of indulgent food if I want to and am at peace with it because I know that I eat healthy foods most other times."

Bonnie Taub-Dix, RD

Author of Read It Before You Eat It (Plume, August 2010) and nutrition expert in New York

"I love everything about food, but I also love looking and feeling my best, and that’s where balance is key. To reduce and maintain your weight, you need to avoid portion distortion. Your memory of what you ate will be based upon the taste, texture and temperature of that special dish, not the amount you swallowed. Enjoying food is one of the great pleasures in life, but it would not be as enjoyable without the luxury of good health."

Janel Funk

Boston-based registered dietitian behind the Eat Well with Janel blog

"I try to avoid heavily processed foods with long ingredient lists as much as possible. I feel my best with foods that are as close to nature as possible, and I love including fresh produce, whole grains, legumes, beans and nuts in my daily diet. I still occasionally rely on processed foods for quick snacks or meals in a pinch, but I make sure that they contain ingredients I’d actually have in my own kitchen and not funky preservatives, additives or chemicals."

Sharon Palmer

Registered dietitian and author of The Plant-Powered Diet (The Experiment, July 2012)

"I eat a diet packed with plant foods. For breakfast, I eat steel-cut oats, walnuts, berries and soy milk. For lunch, I’ll have a salad or a veggie- and bean-filled soup (protein) and whole grains (healthy carbs). Then I end the day with a balanced dinner containing at least two types of veggies (whatever is in season and looks delicious), a plant protein (such as a veggie burger or tofu) and a serving of whole grains. And don’t forget about snacks: I’ll have a handful of nuts or a soy yogurt and a piece of fruit for dessert. This is the easiest way to feel full and satisfied while stocking your diet with all of the nutrients you need to stay healthy."

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