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

2. Contents Slide # Session 27: Eating to maintain your current weight
Demonstration: CD category
Session 29: Using the FGP to create a low CD diet
Demonstration: breakfast cereals
Sandwich
Session 32: Increasing volume, maximizing flavor
Demonstration: Lean cuisine meals 9
Session 35: Using food labels to work out CD
Demonstration: Food Labels: Burritos
Session 38: Using soups to help you feel full
Demonstration: Soups
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

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

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

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

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

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

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

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

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

11. 530 kCals, CD: 1.5

12. 530 kCals, CD: 1.5
820 kCals, CD: 2.3

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

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

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