Dieting refers to the consumption of food in a really regulated manner. The goal for this is increasing, maintaining, or reducing body weight. When used together with physical exercise, the goal is usually weight reduction. This is particularly for individuals who are obese and overweight. However, some athletes have a tendency of adhering to a given diet so as to add weight in muscle form. In addition, particular diets can be used when a person wants to maintain a certain body weight.
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Diets which have the goal of reducing weight are usually divided into four. If a person wants to lose weight, it is imperative that they adhere to these diets. It is also important for a person to continue with some habits and physical exercise to avoid regaining the weight that was lost during dieting (Maloney et al 485).
There are six wellness dimensions that can be linked to dieting. These are physical, emotional, intellectual, interpersonal, spiritual and environmental wellness. Spiritual wellness refers to the aspect of possessing or developing values, principles, and beliefs which are linked to a certain purpose or meaning. It may include an organized religion. For instance, the Catholics limit food intake during the lent season. This is linked to a religious significance; when Jesus went without food and water for forty days in the desert. Particularly, they avoid meat intake on Fridays.
In the emotional wellness, an individual is able to deal, understand, and handle their feelings and emotions. In this connection, a person may restrict themselves to some diets so as to achieve this (Schur, Mary and Hans 80). For instance, banana intake is associated with stress reduction. The physical dimension involves the general condition of the body, disease absence, a fit body, and the ability to care for oneself. Therefore, a person focuses on consuming foods which he thinks are healthy. A person may therefore avoid fatty, sugary, and energy dense foods. On the other hand, he may go for healthy foods, fruits, and vegetables.
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Paleolithic diet has become a key concern in the modern world. The name paleolithic is also abbreviated as paleodiet or paleo diet. Moreover, the diet is given other names such as hunter- gatherer, Stone Age, and caveman diet. It refers to a current nutritional plan that is based on acknowledged antique diet. This involves animals as well as wild plants which the hominid species ate in the Paleolithic era. This is a very long time ago before diets which were based on diets were used and agriculture developed.
In this regard therefore, the Paleolithic diet used presently contains nuts, roots, fungi, fruit, eggs, fish, and vegetables. On the same note, processed oils, refined sugar, refined salt, potatoes, legumes, grains, and dairy products are excluded (Polivy and Peter 193).
This concept of nutrition has been embraced by several researchers and authors in academic journals and books. The diet is associated with therapeutic characteristics. As a result of its evolutionary logic, majority of the people embrace the diet with the hope that it will solve their anxieties. According to current World Reports and News in a survey conducted in 2012, this diet has huge potentials in promoting health and reducing weight.
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In my opinion, diets are extremely vital in maintaining or improving optimal health. Through dieting, a person is able to limit alcohol intake, reduce the consumption of processed and red meat, consume foods which are plant- based, and limit too much intake of sugary and energy- dense foods. Weight loss is the key reason why many people opt for dieting. In connection to this, there are several programs which can help a person lose weight.
Maloney, Michael et al. “Dieting behavior and eating attitudes in children.” Pediatrics 84.3 (1989): 482-489. Print.
Polivy, Janet, and Peter Herman. “Dieting and binging: A causal analysis.” American Psychologist 40.2 (1985): 193. Print.
Schur, Ellen, Mary Sanders, and Hans Steiner. “Body dissatisfaction and dieting in young children.” International Journal of Eating Disorders 27.1 (1999): 74-82. Print.