Your Super Bowl Game Plan For Eating Healthy
Super Bowl Sunday is the second-largest day for U.S. food consumption, after Thanksgiving Day, according to Wikipedia. Develop a winning Super Bowl “food game plan” by thinking like a football player on the playing field. Only, instead of the opposing team, your field is filled with food and refreshments. Here are eight winning strategies:
1. HAVE A GAME PLAN
Plan a successful defense against food that is excessive in fat and calories:
• Equip yourself — include some lower-calorie drinks and munchies.
• Position yourself away from heaping platters.
• Go in knowing what you will eat. For example, choose to have the three choices you will enjoy the most. You don’t have to eat some of everything just because it’s there.
2. SIZE UP THE OPPONENT
• Look at the stats on different foods. Check for a Nutrition Label that tells how many calories per serving.
• Eat food from a plate versus directly from a bag or box so you’re not blindsided by the amount you’re
3. GET IN CONDITION
• Lift a weight — other than your own, preferably at least twice a week! Take walks to whittle your waistline. The
sooner you start, the greater the benefits. Physical activity and added muscle boost your metabolism and burn
4. WATCH WHAT YOU EAT BEFORE THE GAME
• Resist overloading on calories before the game. Keep a few calories in re¬serve so you can enjoy goodies later without guilt.
5. AVOID PENALTIES
• Avoid later weight penalties from too many calories by choosing smaller portions.
• Don’t let anyone get a penalty for drinking and driving. Remind your guests to have a designated driver and offer alcohol-free beverages.
6. KEEP YOURSELF IN THE GAME
Don’t get taken out of the game because of food poisoning:
• Follow the “two-hour rule.” Leaving perishable food at room tempera¬ture more than two hours is a big mistake. When food sits out for more than two hours, bacteria can easily mul¬tiply and cause foodborne illness. Set out small amounts of perishable foods and replace those with clean plates of food within two hours.
Or, keep hot foods hot (140°F or hotter) with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40°F or colder. Keep foods cold by nesting dishes in bowls of ice or using party trays filled with ice.
7. KEEP ADVANCING TOWARD THE GOAL LINE
• Pace yourself by alternating between higher and lower calorie foods.
• Make a successful passing play by bypassing sec¬onds at the buffet table — or take half as much the second
• Take an occasional time-out to put a halt in your eating.
• Plan an effective running (or walking) condi¬tioning strategy — by-“pass” excessive food intakes and avoid
penalties which keep you from moving toward the goal line — and you’ll score a successful