Every couple of months a new dieting trend rises to the surface in the media, with rave reviews, success stories, and on occasion, New York Times Best Seller status.
French entrepreneur Mireille Guiliano created one of the newest diets hitting the market. Appropriately named the French Women's Diet, Guiliano's creation involves learning the enjoyable lifestyle habits of French women.
The diet could very well fall in line with the tastes of many people, as there is no restriction to the foods one can or cannot eat. The main principle is to eat smaller portions and to keep track of what one is eating.
Guilano's diet for eating like the French is outlined in "French Women Don't Get Fat, The Secret of Eating for Pleasure" and in the sequel, "French Women for All Seasons, A Year of Secrets, Recipes and Pleasure."
The books say taking a wine tasting method to consumption is best for portion control: smelling the food, eating it slowly and focusing on how good the food tastes.
The reason for this is that the palate usually gets the most intense taste sensations within the first three bites of the particular food, after which the intensity decreases. By savoring the first three or so bites, a greater feeling of satisfaction can be achieved sooner.
Another aspect of the diet is the use of fresh ingredients, such as olive oil and herbs. Suggested recipes in the plan include various ingredients such as leeks, mozzarella and basil, although any recipe can be adjusted to personal tastes.
The freshness and flexibility that the diet promotes is meant to encourage variety and completeness in a person's diet, helping to avoid deficiency.
One of the most useful facets of this plan is that the dieter should monitor what they are eating throughout a period of a few days, in order to gauge the quality of their current diet.
The French Women's diet may be able to promote a healthy balance in anyone's life, but some students at UB follow bits and pieces of it on their own paths to health and wellness.
"I would try this diet, but I am kind of on it already," said Agata Magalinskaya, a freshman pharmacy major.
Others feel that a more specific diet would provide needed structure.
"I would go low-carb. (The diet) does not apply to most people, other diets are more specific and easier to follow, so I would be more apt to follow something like the Atkins diet," said Glen Fernandes, a freshman chemical engineering major.
Those who avoid spending hours at the gym will find it easy to follow the suggested exercise plan, which is as simple as walking as much as possible to decrease stress and relax the mind.
Cristina Bruni, sophomore biomedical sciences major, prefers a faster, more stimulating method of exercise.
"Walking is boring. I go to the gym because it is quicker," she said.
No matter what form of exercise a person adopts, the point is to be moving as often as possible.
Atif Awad, an associate professor in nutrition and biochemistry who has traveled to France and experienced the French culture, noted some striking differences between American and French eating habits.
According to Awad, the portion sizes of the food that Americans dine on are much larger portions than that of the French. American diets tend to be out of balance, with polyunsaturated fats in fast food too often taking the place of healthier alternatives.
He explained that if polyunsaturated fats are consumed more than the other two types of fat (monounsaturated or saturated fat), the digestive system would be more likely to absorb cancer causing carcinogens, which can be found in fast food.
"Americans have (a lot) of money and spend it in the wrong places. They spend an average of 15 percent of their money on food," Awad said.
Awad believes that because American families do not eat together as often as the French, the preparation involved in cooking a wholesome meal is eliminated.
In certain other countries people spend an average of 60 percent of their money on food, Awad said. The higher percentage is caused by the higher cost of quality food, such as luscious vegetables and well prepared meats.
The fact that fast food is cheap and readily available in the United States, makes it very tempting for Americans to take the easy way out when it comes to eating right.
"It's definitely a culture thing," Awad said.
Photo: Courtesy of Laron Fomby
