Balance Is Key to Good Nutrition & Good Health
By Judith Rasband

How healthy do you look and feel? What you eat could make a difference. Although food makes us healthy, if we’re not careful, it can make us unhealthy too. If you eat the right foods you could escape many of the toils of aging — and hang on to your health and good looks longer.

What constitutes the right food or good nutrition would appear to be a controversial issue, judging from the range of opinions expressed in the media, in the market, and by the neighbor down the street or Mother’s Aunt Susie.

But nutrition needn’t be all that controversial — nor dietary advice all that conflicting. The noise reflects a changing of the guard necessitated by increased knowledge about how foods interact with the body. Much of the controversy and conflict in opinion is exaggerated to score rhetorical points.

In the past fifty years, a great deal of research has identified close links between diet and disease. The focus is on some of our favorite foods and on such widespread disease as cancer, heart disease, diabetes and stroke — not to forget obesity.

From that research has grown a consensus among the vast majority of specialists in various health areas. With only minor differences, most groups offer these general nutritional guidelines — appropriate for review during March, National Nutrition Month.

• Consume a variety of foods in a form that best retains the nutrient content. Most of us first learned about good nutrition in terms of basic food groups. Whether the number of groups was seven, four or five, we learned that a variety of food was needed for good nutrition. That message hasn’t changed.
  
• Limit the intake of any single nutrient to the amount that is needed, therefore avoiding an imbalance of other nutrients. It’s a balancing act of sorts — getting enough of the foods that are important to good nutrition but not too much of things that cause problems. In short, your diet should contain less fat, sugar, salt, caffeine and alcohol, and more foods rich in dietary fiber.
  
• Unfortunately, some of the foods we should be eating less of, such as soda pop, bacon, hot dogs, beer, cream, and salted processed foods, are produced by industries that are doing everything in their power to block dietary changes that would reduce company profits. That’s what much of the noise and controversy are all about.
  
• Control weight by balancing the amount of energy consumed with the amount of energy burned through activity and exercise. People may buy and eat more “good” foods today but then reward their virtue with high calorie, artery-clogging treats. The sale of rich desserts and snacks is booming. People may exercise more regularly than ever before, but they also skip meals — a not-so-healthy practice that throws the metabolic rate out of whack.
  
• Beware of fad diets in any form, especially those that are sold in the name of science. They suffer from the “popcorn effect,” wherein a kernel of truth is so puffed up with hot air that it can mislead and possibly harm. If some of a nutrient is good, more is not always better. Too much of one food could limit the intake of others. Too much of one nutrient could block the body’s ability to absorb another. A balanced variety of foods is still the message that needs to be learned.

Although these guidelines are relatively simple, it’s the method of delivery — the meal — that actually “sells” the message. We may want our meals to be healthful, but we also want them to taste good, and we want them ready fast!

Given today’s complex lifestyle, with less time spent on shopping and cooking, it’s worth the time it takes to plan a score or more of meals we can rely on to provide proper nutrition, meals that will be fast to fix, meals that will be good to eat. The meal is the key to getting the nutrition message across.

Judith Rasband is Director of the Conselle Institute of Image Management and author of numerous publications on dress and image. Contact her at 801/224-1207 or judith@conselle.com. For related image information, visit www.conselle.com and www.LDSImageIntegrity.info. © 2007 Conselle L.C.

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Judith Rasband is founder of the Conselle Institute of Image Management and director of the Foundation for Image Integrity. Specializing in the artistic, social, and psychological aspects of dress and image, she has experienced 40 years in the field as educator including 12 years at BYU. She has taught at BYU Education Week for more than 25 years. She is a trade and textbook author, columnist, speaker, consultant, market analyst, and video producer. An international authority on image management, she is a presenter, consultant, and coach to private individuals, civic, corporate, government, and academic organizations and associations throughout the U.S. and Canada.

Top priority roles include wife, mother, grandmother, and Gospel Doctrine teacher. Judith (Judi) is married to S. Neil Rasband, Professor of Physics at BYU. They are parents of four children and grandparents to 14 grandchildren. They love to travel and sleuth out great restaurants and historic homes. They recently traveled for 16 days across the European Alps — on a motorcycle. It’s never too late to try something new!