Since February is the month of relationships, we asked nutritionist Kathleen Melanson, director of URI’s Energy Metabolism Lab, for some tips for improving our all too often love-hate relationship with food. Here’s what her research suggests:
Embrace your eggplant: Vegetables, legumes, fruits, whole grains, low-fat dairy products, nuts, and seeds provide lots of nutrients with few calories.
Take time for each other: Avoid eating directly out of packages. Instead, portion out a single serving and return the package to the shelf. Eat slowly, enjoying the taste, textures, and the experience.
Make a commitment: You’re in this for the long term so make friends with your biological cues that tell you when you’re hungry and when you’re full.
Take pleasure in the relationship: Avoid guilt or fear regarding food. Relish a balanced diet, valuing foods as a source of nourishment and enjoyment, to fuel your body and keep it healthy.