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May 07, 2006

7 Ways to stay on Track on Vacation

7 Ways to stay on Track on Vacation
By Karen J. Bannan | 8/3/2004

Vacations are for unwinding and recharging. But just because you're relaxing your mind and body doesn't mean your healthy eating plan should go the way of your business suit. Here are some tips suggested by Andrew Leach, spa manager at the Four Seasons Resort Scottsdale at Troon North; Vivian Delman, a registered dietitian in Jericho, N.Y.; and Brian Zehetner, registered dietitian at the Canyon Ranch Spa Club in Las Vegas, that will help you maintain your weight loss while you're away.

Drink Up.
You might think hunger is drawing you into that deli, but in reality, water may be the only refreshment you need, says Delman. Carry a water bottle during the day and drink from it often — especially if it's hot or humid.

Shop for Your Hotel.
You can't work out unless you have the facilities to do so. That said, before you book your lodging, ask if the location has a fitness center or even better, scheduled group classes. "Don't call the reservations line," says Leach. "Call the hotel directly. You'll get the most updated information that way."

Be a teetotaler.
A single fruity drink poolside can add 600-plus calories to your daily intake, says Zehetner. If you must have an alcoholic beverage, avoid anything that has more than one or two ingredients. Smart choices include wine spritzers, light beers, and rum and diet cola.

Do a Walk-By.
Buffet tables are wonderful — but not if you're trying to watch what you eat. Delman suggests assessing the entire table before you get in line so you can select items that you really want. And don't be afraid to serve yourself. Chefs are trained to pile it on. Can't wrestle the spoon away? Ask for smaller portions.

Get an Exercise Wake-up Call.
Sure, it's tempting to sleep in, but carving out 30 minutes in the morning for the treadmill or lifting weights will boost your calorie burn for the whole day.

Be a Dinner Detective.
Don't be embarrassed. Ask your server about portions and ingredients. For example, inquire about how many eggs the chef uses in her omelets, says Zehetner, and whether or not a sauce is made with cream or butter.

Share and Share Alike. A single restaurant dessert is designed for between two and four people, says Zehetner. "And they're really rich—loaded with calories. Don't eat an entire serving of cake by yourself," he says. Instead, get one or two servings for the entire table. "Fill up on veggies and protein at dinner and make dessert what it is: a treat."

NEXT STEPS

Driving to your vacation destination? Don't let fast-food joints and minimarts knock you off track while you're Road Trip Dining.

Posted by denigood at May 7, 2006 08:17 PM

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Posted by: denigood at May 7, 2006 08:30 PM

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