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1. Introduction
2. Rationale for Dietary Treatment
3. Evaluating Overweight and Obesity
3.1 Assess Body Fat Burden and Health Status
3.2 Measure Body Mass Index (BMI) as an Indirect Measure of Body Fat Burden
3.3 Measure Waist Circumference to Quantify Risks Related to Body Fat Distribution
3.4 Document Other Risk Factors and Comorbidities That Increase Risk and Have Other Implications for Therapy
3.5 Determine if the Patient is a Candidate for Weight Loss
4. Choose Treatment Options
4.1 Assess the Patient’s Readiness and Willingness to Lose Weight
4.2 Decide if Dietary Treatment is the Appropriate Option
4.3 Decide if Drugs will be Useful Adjunctive Therapy to the Reducing Diet
4.4 Rule Surgical Options In or Out
5. Set Goals
5.1 Clarify Reasonable Goals
5.2 Adopt Realistic Goals that Include Health Objectives
5.3 Define Successful Outcomes for Weight Reduction with the Patient
5.4 Define Dieting Success in Broader Terms than Weight Loss Alone
5.5 Set an Individualized "Healthier Weight" Target with the Patient
5.6 A Reasonable Target: 10% Loss of Body Weight over 6 Months
5.7 Set an Increased Physical Activity Goal
5.8 Individualize the Diet and Treatment Program
6. Plan the Weight Reduction (Energy Deficit Phase) of Weight Control
6.1 General Principles
6.2 Size of Caloric Deficit Needed to Lose Weight
6.3 Goal of the Energy Deficit Phase
7. Troubleshoot Diet Failures
7.1 Remind Patients that Self-reports of Energy Intake are Almost Always Underestimated
7.2 Keep Food Records: Food Intake Varies from Day to Day and it is Easy to Forget to Diet Every Day
7.3 Remind Patients to Stay Active: Self-reports of Energy Output Tend to be Overestimated
7.4 Remind Patients that Shifts in Water Balance May Obscure True Decreases in Body Fat and Overestimate Fat-related Weight Loss
8. Set the Caloric Level of the Reducing Diet
8.1 Low-Calorie Diets (LCDs): 1,000 to 1,200 Calories for Females, 1,200 to 1,600 Calories for Males
8.2 Very-Low-Calorie Diets (VLCDs): ≤ 800 Calories
8.3 Fasting and Alternate Day Fasting
9. Consider the Composition of the Reducing Diet
9.1 Macronutrient Distribution
9.2 Protein
9.3 Fat
9.4 Carbohydrates the Glycemic Index
9.5 Water
9.6 Electrolytes
9.7 Vitamins and Minerals
9.8 Fiber
9.9 Energy-Dense Beverages, Alcohol, and Energy-Free Artificially and Naturally Sweetened Beverages
9.10 Energy Density
10 Available Programs
10.1 Registered Dietitians: Dietetic Advice and Individualized Eating Plans
10.2 Commercial Weight Loss Programs
10.3 Formulas and Meal Replacements
10.4 Prepared Delivered Meals
10.5 Weight Loss Books and Manuals
10.6 Web-Based Treatment Programs and Resources
10.7 Voluntary Self-Help Programs
11. Summary of Weight Loss Phase
12. Weight Maintenance Phase of Weight Control
12.1 Nutrient Needs
13. Adopt a Long-Term Eating Pattern to Maintain Weight: Adequate Nutrients within Calorie Needs
14. Conclusions: Is Dieting Worth It?
