Topics: Obesity, Dieting, Nutrition Pages: 11 (2949 words) Published: February 25, 2014
ވިހެއުމަށްފަހު ބަނޑު ރީތި ކުރުމަށް ކުރެވިދާނެ ކަންތައްތަކަކީ ކޮބާ؟

ޑރ. މުޙައްމަދު ފައިޞަލް Dieting is the practice of eating food in a regulated fashion to decrease, maintain, or increase body weight. Dieting is often used in combination with physical exercise to lose weight in those who are overweight or obese. Some people, however, follow a diet to gain weight (usually in the form of muscle). Diets can also be used to maintain a stable body weight. Diets to promote weight loss are generally divided into four categories: low-fat, low-carbohydrate, low-calorie, and very low calorie.[1] A meta-analysis of six randomized controlled trials found no difference between the main diet types (low calorie, low carbohydrate, and low fat), with a 2–4 kilogram weight loss in all studies.[1] At two years, all calorie-reduced diet types cause equal weight loss irrespective of the macronutrients emphasized.[2] Some long-term studies of dieting indicate the majority of individuals who have dieted regain virtually all of the weight that was lost after dieting, regardless of whether they maintain their diet or exercise program[3] and that after two years of dieting, up to two-thirds of dieters are even heavier than they are prior to beginning their regimen. A study published in the APA's journal American Psychologist found diets 'do not lead to sustained weight loss or health benefits for the majority of people.'[4] However, other studies have found that the average individual maintains some weight loss after dieting.[5] Weight loss by dieting, while of benefit to those classified as unhealthy, may slightly increase the mortality rate for individuals who are otherwise healthy.[3][6][7] The first popular diet was "Banting", named after William Banting. In his 1863 pamphlet, Letter on Corpulence, Addressed to the Public, he outlined the details of a particular low-carbohydrate, low-calorie diet that had led to his own dramatic weight loss.[8] Contents [hide]

1 History
2 Types of diets
2.1 Low-fat diets
2.2 Low-carbohydrate diets
2.3 Low-calorie diets
2.4 Very low-calorie diets
2.5 Detox diets
3 Fat loss versus muscle loss
4 Energy obtained from food
5 Proper nutrition
6 How the body eliminates fat
7 Weight loss groups
8 Food diary
9 Medications
9.1 Diuretics
9.2 Stimulants
10 Possible weight loss effects of drinking water prior to meals 11 Dangers of fasting
12 Side effects
13 Low carbohydrate versus low fat
14 Low glycemic index
15 Feminist perspectives
16 See also
17 References
18 External links

William Banting, popularised one of the first weight loss diets in the 19th century. One of the first dietitians was the English doctor George Cheyne. He himself was tremendously overweight and would constantly eat large quantities of rich food and drink. He began a meatless diet, taking only milk and vegetables, and soon regained his health. He began publicly recommending his diet for everyone suffering from obesity. In 1724, he wrote An Essay of Health and Long Life, in which he advises exercise and fresh air and the avoiding of luxury foods.[9] The Scottish military surgeon, John Rollo, published Notes of a Diabetic Case in 1797. It described the benefits of a meat diet for those suffering from diabetes, and based this recommendation on Matthew Dobson's discovery of glycosuria in diabetes mellitus.[10] By means of Dobson's testing procedure (for glucose in the urine) Rollo worked out a diet that had success for what is now called type 2 diabetes.[11] The first popular diet was "Banting", named after the English undertaker William Banting. In 1863, he wrote a booklet called Letter on Corpulence, Addressed to the Public, which contained the particular plan for the diet he had successfully followed. His own diet was four meals per day, consisting of meat, greens, fruits, and dry wine. The emphasis was on avoiding sugar, saccharine matter, starch, beer, milk and butter. Banting’s pamphlet was...
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