Supporting Material Look AHEAD Instructor’s Manual, Phase 2 Dr Lynn Riddell, Dr Shortie McKinney Nutrition Center Drexel University

Contents Slide # Session 27: Eating to maintain your current weight Demonstration: CD category 3-6 Session 29: Using the FGP to create a low CD diet Demonstration: breakfast cereals 7 Sandwich 8 Session 32: Increasing volume, maximizing flavor Demonstration: Lean cuisine meals 9 Session 35: Using food labels to work out CD Demonstration: Food Labels: Burritos 10-12 Session 38: Using soups to help you feel full Demonstration: Soups 13 Session 41: Using grains & legumes to lower CD Demonstration: Red beans and rice 14 Session 42: Eating out & eating pre-prepared foods Demonstration: Cheese, fruit and crackers 15

Category 1: Very Low CD Photo supplied by Dr B Rolls, Penn State University

Category 2: Low CD Photo supplied by Dr B Rolls, Penn State University

Category 3: Medium CD Photo supplied by Dr B Rolls, Penn State University

Category 4: High CD Photo supplied by Dr B Rolls, Penn State University.

Isocaloric Breakfast Cereals 302 kCals, CD: 1.3 305 kCals, CD: 0.9

Larger portion for fewer calories 429 kCals, CD: 1.7 626 kCals, CD: 3.2 Photo supplied by Dr B Rolls, Penn State University.

Adding Low CD Foods to Increase Portions 240 kCals, CD: 1.0 438 kCals, CD: 0.6

Using Food Labels to Select Foods 530 kCals, CD: 1.5 820 kCals, CD: 2.3

530 kCals, CD: 1.5

530 kCals, CD: 1.5 820 kCals, CD: 2.3

Isocaloric Soups: 100 kCals 1 1/4 C, CD: 0.33 1/3 C, CD: 1.0 2/3 C, CD: 0.71

Isocaloric Meals: Red Beans & Rice 345 kCals, CD: 0.8 345 kCals, CD:1.6

Isocaloric ‘Cocktail Snacks’ 300 kCals. CD: 4.1 300 kCals. CD: 1.5