Sentences with phrase «decrease your calories from»

as they would be just as good, but decrease the calories from 359 to 297 (for 1 / 16th of the version I made).

Not exact matches

That's not all, either; the group is working with other brands to decrease the number of calories consumed from beverages in the marketplace by 20 % by 2025 (here is a great resource for that initiative).

Filling up on fluids can decrease your hunger and prevent you from eating enough food to get the calories and nutrients that you need.

Keep in mind that the number decreases as your baby gets older and begins to get calories from other foods.

A decrease in calories consumed at pizza restaurants may have been driven in part by a decrease in the number of consumers because a decline in pizza sales from 2003 to 2010 has been noted by industry sources, according to the study.

The authors also found calorie intake from burger, pizza and chicken fast food restaurant decreased, while calories consumed from Mexican and sandwich fast food restaurants remained constant.

During the weeks in which nutrition information was displayed graphically, calories purchased from entrees decreased by 10 percent compared to when no information was displayed, and decreased by 13 percent compared to when numerical information was provided.

During the graphical stage, calories from side items purchased decreased from 43 percent compared to when no label was displayed, and 47 percent from the numerical stage.

Study results indicate that the average percentage of daily calories from added sugar increased from 15.7 percent in 1988 - 1994 to 16.8 percent in 1999 to 2004 and decreased to 14.9 percent in 2005 - 2010.

Calories from fat decreased 18 percent, and those from sodium decreased by 8 percent.

Let's presume a bodybuilder decreases his daily calorie intake from 3,500 to 3000 to make himself shredded.

Also, when the body doesn't receive enough calories from food, it adjusts to the new nutritional limitations by decreasing the metabolism and starts breaking down fat and protein for fuel, resulting in muscle loss.

For example, in a study published in The American Journal of Clinical Nutrition, Weigle et al. showed that an increase in dietary protein from 15 % to 30 % of energy and a reduction in fat from 35 % to 20 % produces a sustained decrease in appetite and calorie intake and results in significant weight loss, and other researchers have gotten similar results when comparing protein and carbs in terms of satiety.

It annoys me when people say my weight gain is from eating too much — I have decreased my calories but my hormones have gone haywire, which is so frustrating!

Moreover, fiber decreases the number of calories that the body absorbs from the food we ingest.

The exact percentage of your calories that comes from protein, carbohydrates and fats is also up for grabs to a certain extent and some people find that they do better if they increase or decrease one of the 3 elements having said that a diet consisting of 40 % protein 30 percent carbohydrates and 30 % fats is a good starting point which can be adapted to what you think best with a bit of trial and error.

Americans consumed 16.8 % of their calories from refined sugars between 1999 - 2004, but between 2005 - 20010 this amount decreased to 14.9 %.

But in higher doses over time, alcohol decreases fat burning and the excess calories from alcohol are stored as belly fat.

One thing to remember as you learn and evaluate the various zones, is that as the number of calories burned from glycogen (carbohydrates) increases, your body's ability to maintain and build muscle decreases.

Eating about 20 % of your calories from fat seems to decrease testosterone, compared to a diet containing 40 % fat (5)(6)(7).

If you get 90 to 95 % of your calories from the 15 fat burning foods listed and have some non-starchy vegetables and some berries, you will quickly begin to decrease your percentage of body fat.

From 40 to 50 most women have decreased, not increased exercise time, yet increased intake of calories.

Importantly, check out the eye - popping - yet - still - published error: «Food industry data indicate that per capita sales of low calorie (non-nutrititively sweetened) beverages doubled from 1994 to 2006 [correct: from 15L to 30L] while nutritively sweetened beverages decreased by 10 %» [oops, it's a 30 % rise; my bolding; p. 500].

This leads people to make several claims such as calorie counting doesn't work or that eating a special diet with certain foods will help prevent your metabolic rate from decreasing.

Total energy intake significantly increased with increasing alcohol intake, whereas energy intake excluding the calories from alcohol decreased with increasing alcohol intake.

About 80 percent of the calories in nuts come from fat, but they are a good source of monounsaturated and polyunsaturated fats, which may help increase HDL or «good» cholesterol while reducing LDL or «bad» cholesterol, blood pressure and inflammation — effects that may decrease the risk of heart disease.

Less than 20 % of total calories from fat tends to decrease free testosterone levels.

Researchers observed that eating a bowl of soup immediately before a meal decreased hunger and reduced total calorie intake from the meal by about 100 calories (24).

You'd have to go down to 1000 - 1200 calories, ideally by decreasing your fat intake to about 100 g and slightly decreasing carbs and protein and stay at about 80 - 90 % calories from fat.

Perhaps more importantly, for every increase of 0.4 % of calorie intake from eggs, the serum levels antagonistic IGF binding proteins 1 & 2 declined by 0.93 % and 2.46 %, so a single hard boiled egg in a 2000 kcal diet on average decreased IGFBP - 1 by 9.3 % and IGFBP - 2 by 24.6 %

Over a six - week period, daily carbohydrate content was gradually decreased from 73 % (475 g) to 12 % (78 g) of total calories, while fat content increased from 14 % (40 g) to 75 % (217 g), and protein levels remained constant at 13 % (85 g).

I think it is most appropriate to borrow the words from someone far smarter and well versed on this topic here (Dr. Kevin Hall), «A logical consequence of the carbohydrate - insulin model is that decreasing the proportion of dietary carbohydrate to fat without altering protein or calories will reduce insulin secretion, increase fat mobilization from adipose tissue, and elevate oxidation of circulating free fatty acids.

Interestingly, many of the benefits of fasting don't result directly from fasting itself, but from the effects of reduced calorie intake, decreased fat composition, better sleep, less diet - related inflammation, and lower intake of salt.

If training performance degrades it may prove beneficial to decrease the percentage of calories from dietary fat within these ranges in favor of a greater proportion of carbohydrate.

A 2013 study published in «Obesity» found that getting 35 percent of your calories from protein and eating six times daily helps decrease body fat and increase lean body mass.

Eliminating animal products from a diet causes a huge decrease in calorie consumption.

Weight, fat mass, and blood pressure were found to be lower in the artificial sweetener - consuming group compared to the sucrose - consuming group, and the sucrose group did not decrease intake of other nutrients to compensate for their increased calorie consumption from the sucrose.

Low intensity, long distance running is actually remarkably easy to recover from, provided calories are kept high, and it is not uncommon for our athletes to have heavy leg days after long runs with minimal performance decrease.

For long - term dieting, finding your maintenance calories is a natural starting point; and from there you can decrease overall energy intake by up to 30 %.

Results Among US adults, the adjusted mean percentage of daily calories from added sugar increased from 15.7 % (95 % CI, 15.0 % -16.4 %) in 1988 - 1994 to 16.8 % (16.0 % -17.7 %; P =.02) in 1999 - 2004 and decreased to 14.9 % (14.2 % -15.5 %; P <.001) in 2005 - 2010.

Our results suggest that the usual percentage of calories from added sugar among US adults increased from the late 1980s to 1999 - 2004 and decreased during 2005 - 2010.

The mean percentage of calories from added sugar increased from 15.7 % (95 % CI, 15.0 % -16.4 %) in 1988 - 1994 to 16.8 % (16.0 % -17.7 %; P <.02) in 1999 - 2004 and decreased to 14.9 % (14.2 % -15.5 %; P <.001) in 2005 - 2010 (Table 1).

Going forward, the Subcommittees would: 1) work with USDA to generate tables of nutrient contributions for each of the various food types for each of the patterns so that it could formulate alternative strategies for any one individual nutrient; 2) review the literature on the contribution of dairy and calcium and physical activity in early life; 3) consider whether decreasing the recommendation of fiber in the younger age group would alter the ability to meet the DRI for other nutrients; 4) look at what flexibility or specificity is needed within the fruits and juices group; 5) make iterations to the food patterns to address special needs identified at this meeting, such as individuals who do not eat legumes, are lactose intolerant, or are vegetarians; 6) consider supplements for the elderly with regard to B - 12 and vitamin D, in particular; and 7) look at the rest of the nutrient DRI achievement after the iterations from the Fatty Acid Committee, looking at 25, 30, and 35 percent of the calories as fat.

As your dog gets older, his metabolism is going to slow down — you need to decrease his calorie intake proportionally to prevent him from gaining weight.

If your dog has reached his «golden years» and shows some signs of slowing down, but does not present with any special needs, there is no reason to switch from a high quality adult food to a senior food just yet, and unwanted weight gain can be addressed simply by decreasing the daily intake of calories as necessary.

It is important to note that when feeding treats, the puppy's normal diet needs to be decreased to accommodate for the extra calorie intake from the treats.

All of that additional blood flow had to come from somewhere in evolution, and some think that it was only after some high - calorie meat was added to the diet that gut length could decrease and free up some capacity.