The Future's So Bright
Article By: WeightWatchers.com
David Kirchhoff, President and CEO of Weight Watchers International, shares his thoughts on what’s coming for Weight Watchers.
As 2010 comes to a close, I want to take a moment to look back to 1963 (can you believe it’s almost 50 years ago?), when Weight Watchers first began as an organization. Since those very first meetings held in Jean Nidetch’s Queens, NY, apartment, the Weight Watchers program has been based on the best nutrition information available at the time. It started with a food plan provided by the New York City Department of Health. Since that time, the program has gone through numerous changes to reflect the constantly evolving understanding of the effects of nutrition and exercise on our bodies and overall health.
Science is a wonderful thing, but something funny happened as the decades passed: The research on (and definition of) good nutrition became highly targeted and specific — as did the news that was released by the media to consumers. In fact, we were bombarded by too many messages: Fat is taboo! No, wait: Carbs are the enemy! Beware of trans fats! Eat more protein! Stay away from meat! It’s all about your glycemic index! Frankly, much of what was reported during the ’80s, ’90s, and early 2000 was contradictory and, ultimately, confusing.
I don’t know about you, but when it comes to losing weight, I don’t want to solve a nutritional Rubik’s Cube. I just want to eat food that tastes great; provides good, healthy fuel for my body; and keeps me satisfied. What’s more, as someone who has lost weight through Weight Watchers, I truly understand that the more hectic life gets, the more critical it becomes to have a simple way to make the right food and exercise choices. Really, is this too much to ask?
The answer, I’m excited to announce, is no. In fact, in late November of this year, we will be launching what I think is our most significant innovation since the POINTS® system hit the scene some 13 years ago. This exciting new program (which will launch in our meetings and on weightwatchers.com in the United States) aligns perfectly with our tradition of providing you with the latest, most scientifically sound nutrition information. While it is (happily) still based on the POINTS system, it takes Weight Watchers to an entirely new — and outstanding — level.
I’m personally inviting you to join me in late November to learn about our latest program so you can experience your own breakthrough.
David
Sunday, November 28, 2010
Saturday, November 27, 2010
A New Approach
A New Approach
Article By: WeightWatchers.com
There are years of science behind the new Weight Watchers program. Our chief scientific officer, Karen Miller-Kovach, MBA, MS, RD, gives the scoop on why we changed an already successful program.
The story of the new Weight Watchers program really begins four years ago. Karen Miller-Kovach and her team were looking at the pool of research on how calories from protein, carbs, fiber, and fat provide satisfaction and are processed by the body. Based on that data, Weight Watchers developed its new program. The program was thoroughly tested in scientifically supervised trials — at various locations including Medical University of South Carolina (MUSC) — starting in 2007. Here, Miller-Kovach answers our questions about the whole process.
Q: The POINTS® Weight-Loss System has helped many people. Why change it?
A: At the time we developed that Plan, in the mid-1990s, it reflected the latest scientific thinking. Since then, we’ve seen many advances in the science of weight management — the new program reflects that.
Q: If you were confident the new eating plan would work, why go to the trouble of testing it?
A: Well, Weight Watchers is a science-based company, and we stand behind our claims. It’s very important to have the trust of our members, so we provide programs that are proven to work in a valid and reliable way.
Q: How did you create the MUSC study? Is there some scientific standard?
A: We designed what is called a “randomized clinical trial,” which is the gold standard. You test two different systems at the same time, under identical conditions, with participants randomly assigned to one or the other.
Q: What did you look for in choosing participants?
A: Healthy adults who wanted, and needed, to lose weight — though they couldn’t have been on a weight-loss program at the time or recently, nor could they be on medications that affected weight. They also agreed to attend a weekly meeting at the research center for the 12 weeks of the study.
Q: How did you ensure that the trial was truly independent and the results accurate?
A: The weight-management research team at MUSC is very experienced. They designed the trial, recruited participants, and analyzed the results. Weight Watchers had no access to participants or data at all during the trial.
Q: What were the results?
A: In addition to weight loss, we found an improvement in behaviors that help people maintain weight loss and a reduction in the desire to eat when there’s no physical hunger or need for food. So the new program proved itself!
Article By: WeightWatchers.com
There are years of science behind the new Weight Watchers program. Our chief scientific officer, Karen Miller-Kovach, MBA, MS, RD, gives the scoop on why we changed an already successful program.
The story of the new Weight Watchers program really begins four years ago. Karen Miller-Kovach and her team were looking at the pool of research on how calories from protein, carbs, fiber, and fat provide satisfaction and are processed by the body. Based on that data, Weight Watchers developed its new program. The program was thoroughly tested in scientifically supervised trials — at various locations including Medical University of South Carolina (MUSC) — starting in 2007. Here, Miller-Kovach answers our questions about the whole process.
Q: The POINTS® Weight-Loss System has helped many people. Why change it?
A: At the time we developed that Plan, in the mid-1990s, it reflected the latest scientific thinking. Since then, we’ve seen many advances in the science of weight management — the new program reflects that.
Q: If you were confident the new eating plan would work, why go to the trouble of testing it?
A: Well, Weight Watchers is a science-based company, and we stand behind our claims. It’s very important to have the trust of our members, so we provide programs that are proven to work in a valid and reliable way.
Q: How did you create the MUSC study? Is there some scientific standard?
A: We designed what is called a “randomized clinical trial,” which is the gold standard. You test two different systems at the same time, under identical conditions, with participants randomly assigned to one or the other.
Q: What did you look for in choosing participants?
A: Healthy adults who wanted, and needed, to lose weight — though they couldn’t have been on a weight-loss program at the time or recently, nor could they be on medications that affected weight. They also agreed to attend a weekly meeting at the research center for the 12 weeks of the study.
Q: How did you ensure that the trial was truly independent and the results accurate?
A: The weight-management research team at MUSC is very experienced. They designed the trial, recruited participants, and analyzed the results. Weight Watchers had no access to participants or data at all during the trial.
Q: What were the results?
A: In addition to weight loss, we found an improvement in behaviors that help people maintain weight loss and a reduction in the desire to eat when there’s no physical hunger or need for food. So the new program proved itself!
Sunday, November 21, 2010
Pumpkin Soup- 0 points
About the Pumpkin Soup
This savory but sweet soup is a make-ahead wonder. The pumpkin can be roasted in advance and saved in the fridge. Or the soup can be puréed, all the ingredients mixed together, and the whole thing put away in a sealable container in the freezer for several months. Thaw it in the fridge, then heat it in a saucepan to simmering before reducing the heat and simmering slowly for 10 minutes.
Pumpkin Soup
Makes 4 servingsPOINTS® value | 0 per serving
Ingredients
1 (4 lb) sugar or pie pumpkin
cooking spray
2 garlic cloves, peeled
1 quart reduced-sodium vegetable broth
1 1/2 tsp minced sage leaves or 1/2 tsp dried sage
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 tsp ground allspice
Instructions
Preheat oven to 350°F. Cut pumpkin in half through its “equator” (that is, not its stem) and scoop out any seeds and fibrous membranes.
Spray a large baking sheet with cooking spray; set pumpkin halves cut-side down on it. Stick a garlic clove under each half. Bake until pumpkin is soft and tender, about 1 hour. Cool on baking sheet for 20 minutes. At this point, pumpkins can be put in a large, sealable container and saved in the fridge for up to 3 days.
Scoop soft flesh from shell and into a large blender or food processor fitted with the chopping blade. Add garlic cloves as well as 2 cups of broth. Process or blend until smooth, scraping down inside of canister as necessary.
Pour purée into a large saucepan; stir in remaining broth, sage, salt, cinnamon and allspice. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 10 minutes to blend the flavors.
Serving size: 1 cup plus 2 tablespoons
This savory but sweet soup is a make-ahead wonder. The pumpkin can be roasted in advance and saved in the fridge. Or the soup can be puréed, all the ingredients mixed together, and the whole thing put away in a sealable container in the freezer for several months. Thaw it in the fridge, then heat it in a saucepan to simmering before reducing the heat and simmering slowly for 10 minutes.
Pumpkin Soup
Makes 4 servingsPOINTS® value | 0 per serving
Ingredients
1 (4 lb) sugar or pie pumpkin
cooking spray
2 garlic cloves, peeled
1 quart reduced-sodium vegetable broth
1 1/2 tsp minced sage leaves or 1/2 tsp dried sage
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 tsp ground allspice
Instructions
Preheat oven to 350°F. Cut pumpkin in half through its “equator” (that is, not its stem) and scoop out any seeds and fibrous membranes.
Spray a large baking sheet with cooking spray; set pumpkin halves cut-side down on it. Stick a garlic clove under each half. Bake until pumpkin is soft and tender, about 1 hour. Cool on baking sheet for 20 minutes. At this point, pumpkins can be put in a large, sealable container and saved in the fridge for up to 3 days.
Scoop soft flesh from shell and into a large blender or food processor fitted with the chopping blade. Add garlic cloves as well as 2 cups of broth. Process or blend until smooth, scraping down inside of canister as necessary.
Pour purée into a large saucepan; stir in remaining broth, sage, salt, cinnamon and allspice. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 10 minutes to blend the flavors.
Serving size: 1 cup plus 2 tablespoons
Thanksgiving Survival Ideas
Thanksgiving should be a heartwarming day (or long weekend) full of family, food and festivity. But throw a colossal turkey, several kinds of stuffing and a boatload of desserts into the mix, and those of us trying to make healthy choices have a recipe for a nutritional nightmare on our hands.
Great article from WW.com
If you're anything like me, you start looking forward to Thanksgiving — or at least the food that will be served — weeks in advance. Come early November, I'm already dreaming of the sausage stuffing, marsala mushrooms and fluffy mashed potatoes that make up my family's traditional feast (To be honest, I could take or leave the turkey). I start to think about which "healthy" dishes I can bring to seem virtuous, all the while knowing I'll ignore my steamed herbed broccoli and load my plate with anything doused in butter or cream, or preferably both.
Even if I've been "good" in the weeks leading up to the holiday, my restraint goes out the window when I sit down to dinner. I try to plan my week around the meal, eating light fare the rest of the time to save up for a marathon holiday eating session where I let myself indulge in whatever I want. I'm sure I must end up eating a whole week's worth of POINTS® values that day. I can easily devour at least two servings of every side dish, plus a generous sampling of every one of the dozen desserts trumped out before my dad and uncle even have a chance to fight over the turkey carcass.
The (skinny) voice of reason
Of course, while I'm sinking my teeth into a second slice of pie, my skinny sister — who honestly can not comprehend how people can overeat ("Why don't you just stop when you're full?") — is shooting disapproving glances across the table. She doesn't say it out loud, but I can see her eyes asking, "Do you really need to be eating that?" I know her concern is genuine — after all, she knows I'm miserable being the Fatty McFattypants of the family, and only wants to see me lose weight so I can be more comfortable in my own skin — but come on! It's Thanksgiving! I'm thankful for all the delicious food, a spread that would make a pilgrim blush! Just this once, let a fat girl enjoy her second helpings without guilt.
Coping without calories
This year, I'm aiming to limit my intake of all things creamy, but if I get carried away with second helpings, I'll be okay with that, too. I usually don't gain weight Thanksgiving week as long as I only really pig out on Thanksgiving Day itself. This approach fits nicely within my "don't lose, don't gain" strategy for the season.
If you're like me and truly enjoy rich food but tend to overindulge or if you're prone to drown your sorrows in pumpkin pie, Colleen Gengler, family relations educator at the University of Minnesota Extension, has a few survival Thanksgiving survival tips:
1. Let comments roll off your back
If you're tired or stressed, you're more likely to feel insulted by even innocent comments about the food, your hair, what's on your plate or anything else. If someone says something that makes you flinch, "don't take the bait; try to change the subject quickly," says Gengler.
2. Don't make food the focus
"Let the meal bring you together, but don't dwell on it the whole time," suggests Gengler. If the banter at the table shifts from praise for the delicious food to the stuffing's caloric count or who's eating the most mashed potatoes, gently change the subject. "Initiate conversations about your guests' lives and interests to take their mind off the food," she says.
3. Stick to a schedule
Maintaining your normal routine of meals, snacks and sleep will help keep you (and your kids) on an even keel. And tempting though it may be, don't starve yourself before the holiday meal; you'll probably feel shaky and on edge and you're more likely to overeat. Have a healthy breakfast, like scrambled egg whites with low-fat cheese on whole-wheat toast, to tide you over.
4. Don't try to do it all yourself
If you're hosting the meal, take your guests up on their offers of food and drink to save yourself some time. "Make them feel they're making a special contribution by asking them what they'd like to bring, if they offer to help," suggests Gengler. "If they don't have ideas, you can suggest healthy options like fresh fruit, sparkling cider or a tossed salad with a light dressing."
5. Carve out some "me" time
Yes, you've heard it a million times before. But let's be honest — who actually takes that relaxing bath or goes for a massage? Especially around the holidays when every second is spent cooking, shopping or telling a second cousin where the spare bath towels are. The trick is to sneak in a few moments of peace and quiet (or better yet, some exercise) whenever you can. Even if that means taking long bathroom break just to finish that book you've been reading. Or making up an excuse to run an errand so you can speed-walk an extra lap around the mall.
Great article from WW.com
If you're anything like me, you start looking forward to Thanksgiving — or at least the food that will be served — weeks in advance. Come early November, I'm already dreaming of the sausage stuffing, marsala mushrooms and fluffy mashed potatoes that make up my family's traditional feast (To be honest, I could take or leave the turkey). I start to think about which "healthy" dishes I can bring to seem virtuous, all the while knowing I'll ignore my steamed herbed broccoli and load my plate with anything doused in butter or cream, or preferably both.
Even if I've been "good" in the weeks leading up to the holiday, my restraint goes out the window when I sit down to dinner. I try to plan my week around the meal, eating light fare the rest of the time to save up for a marathon holiday eating session where I let myself indulge in whatever I want. I'm sure I must end up eating a whole week's worth of POINTS® values that day. I can easily devour at least two servings of every side dish, plus a generous sampling of every one of the dozen desserts trumped out before my dad and uncle even have a chance to fight over the turkey carcass.
The (skinny) voice of reason
Of course, while I'm sinking my teeth into a second slice of pie, my skinny sister — who honestly can not comprehend how people can overeat ("Why don't you just stop when you're full?") — is shooting disapproving glances across the table. She doesn't say it out loud, but I can see her eyes asking, "Do you really need to be eating that?" I know her concern is genuine — after all, she knows I'm miserable being the Fatty McFattypants of the family, and only wants to see me lose weight so I can be more comfortable in my own skin — but come on! It's Thanksgiving! I'm thankful for all the delicious food, a spread that would make a pilgrim blush! Just this once, let a fat girl enjoy her second helpings without guilt.
Coping without calories
This year, I'm aiming to limit my intake of all things creamy, but if I get carried away with second helpings, I'll be okay with that, too. I usually don't gain weight Thanksgiving week as long as I only really pig out on Thanksgiving Day itself. This approach fits nicely within my "don't lose, don't gain" strategy for the season.
If you're like me and truly enjoy rich food but tend to overindulge or if you're prone to drown your sorrows in pumpkin pie, Colleen Gengler, family relations educator at the University of Minnesota Extension, has a few survival Thanksgiving survival tips:
1. Let comments roll off your back
If you're tired or stressed, you're more likely to feel insulted by even innocent comments about the food, your hair, what's on your plate or anything else. If someone says something that makes you flinch, "don't take the bait; try to change the subject quickly," says Gengler.
2. Don't make food the focus
"Let the meal bring you together, but don't dwell on it the whole time," suggests Gengler. If the banter at the table shifts from praise for the delicious food to the stuffing's caloric count or who's eating the most mashed potatoes, gently change the subject. "Initiate conversations about your guests' lives and interests to take their mind off the food," she says.
3. Stick to a schedule
Maintaining your normal routine of meals, snacks and sleep will help keep you (and your kids) on an even keel. And tempting though it may be, don't starve yourself before the holiday meal; you'll probably feel shaky and on edge and you're more likely to overeat. Have a healthy breakfast, like scrambled egg whites with low-fat cheese on whole-wheat toast, to tide you over.
4. Don't try to do it all yourself
If you're hosting the meal, take your guests up on their offers of food and drink to save yourself some time. "Make them feel they're making a special contribution by asking them what they'd like to bring, if they offer to help," suggests Gengler. "If they don't have ideas, you can suggest healthy options like fresh fruit, sparkling cider or a tossed salad with a light dressing."
5. Carve out some "me" time
Yes, you've heard it a million times before. But let's be honest — who actually takes that relaxing bath or goes for a massage? Especially around the holidays when every second is spent cooking, shopping or telling a second cousin where the spare bath towels are. The trick is to sneak in a few moments of peace and quiet (or better yet, some exercise) whenever you can. Even if that means taking long bathroom break just to finish that book you've been reading. Or making up an excuse to run an errand so you can speed-walk an extra lap around the mall.
Apple-raisin sourdough stuffing (thank you Carol!)
Weight Watchers
2 pts per serving, 1/2 cup = serving
12 servings
prep time 20 min
cooking time 45 min
cooking spray
9 med slices sourdough bread, stale ( I used high fiber whole grain bread)
3 large apples, granny smith, peeled and coarsely chopped
3/4 cup raisins or dried cranberries (I mixed raisins and craisins)
4 medium celery stalks, finely chopped
1 small onion, finely chopped
2 tsp Chef Paul Prudhomme's Magic Seasoning blends Poultry Magic or similar poultry seasoning product
1 cup canned chicken broth
Preheat oven to 325 degrees. Coat a 2 QT casserole dish with cooking spray.
Tear 6 pieces of bread into small pieces, put in food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.
Place crumbs and cubes in a large bowl and add remaining ingredients, except the broth. Toss to mix well. SLOWLY add broth as you continue tossing.
Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly brown on top (about 45 mins). 1/2 cup per serving.
Weight Watchers
2 pts per serving, 1/2 cup = serving
12 servings
prep time 20 min
cooking time 45 min
cooking spray
9 med slices sourdough bread, stale ( I used high fiber whole grain bread)
3 large apples, granny smith, peeled and coarsely chopped
3/4 cup raisins or dried cranberries (I mixed raisins and craisins)
4 medium celery stalks, finely chopped
1 small onion, finely chopped
2 tsp Chef Paul Prudhomme's Magic Seasoning blends Poultry Magic or similar poultry seasoning product
1 cup canned chicken broth
Preheat oven to 325 degrees. Coat a 2 QT casserole dish with cooking spray.
Tear 6 pieces of bread into small pieces, put in food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.
Place crumbs and cubes in a large bowl and add remaining ingredients, except the broth. Toss to mix well. SLOWLY add broth as you continue tossing.
Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly brown on top (about 45 mins). 1/2 cup per serving.
NEW PROGRAM
Hi gang,
Would you still use the same computer you used 13 years ago? What about the same cell phone? We suspect your answer would be no!! As technology and research has evolved, there have been great strides in many areas – computers, cell phones, and YES – even weight loss!
Weight Watchers is excited to announce the first major change in the Weight Watchers program in 13 years and you can be a part of it. The new program is being unveiled nation-wide to members the week following Thanksgiving – starting November 28th- as a special gift to current members to help them through the holidays.
You can be a ‘never’ member and join for the first time, a Lifetime member over-goal, or a previous member who would like to learn about the new program!! What a perfect time to join or re-join – just in time for the new program launch! If you are a member and haven’t joined us for awhile – what a perfect week to jump back in!
I cannot wait to see you and tell you everything about it.
Please visit this link to view a teaser from the CEO of Weight Watchers! http://www.youtube.com/watch?v=unr3nypqw7g&feature=share
Diana
Would you still use the same computer you used 13 years ago? What about the same cell phone? We suspect your answer would be no!! As technology and research has evolved, there have been great strides in many areas – computers, cell phones, and YES – even weight loss!
Weight Watchers is excited to announce the first major change in the Weight Watchers program in 13 years and you can be a part of it. The new program is being unveiled nation-wide to members the week following Thanksgiving – starting November 28th- as a special gift to current members to help them through the holidays.
You can be a ‘never’ member and join for the first time, a Lifetime member over-goal, or a previous member who would like to learn about the new program!! What a perfect time to join or re-join – just in time for the new program launch! If you are a member and haven’t joined us for awhile – what a perfect week to jump back in!
I cannot wait to see you and tell you everything about it.
Please visit this link to view a teaser from the CEO of Weight Watchers! http://www.youtube.com/watch?v=unr3nypqw7g&feature=share
Diana
Saturday, November 20, 2010
Subscribe to:
Posts (Atom)
