Resources
BOOKS
Kittler, P. G., and Sucher, K. P. (2001).Food and Culture,
3rd edition. Stamford, CT: Wadsworth.
OTHER
U.S. Centers for Disease Control and Prevention. ‘‘Health
Information for Travelers to Temperate South Amer-
ica.’’ Available from<http://www.cdc.gov/travel/
temsam.htm>
Hamre, Bonnie. ‘‘South America for Visitors.’’ Available
from<http://gosouthamerica.about.com/cs/cuisin1/>Delores C. S. JamesSouth Beach diet
Definition
The South Beach diet is a popular short-term fast-
weight-loss diet combined with a long-term calorie-
controlled diet. The South Beach diet sets itself apart
form several other popular diets by differentiating
between ‘‘good carbohydrates’’ and ‘‘bad carbohydrates’’
based on their glycemic index and ‘‘good fats‘‘ and ‘‘bad
fats’’ based on their degree of saturation.Origins
Arthur Agatston, the originator of the South
Beach diet, is a medical doctor. He is has a cardiology
practice that emphasizes disease prevention and is an
associate professor at the University of Miami Miller
School of Medicine in Miami, Florida.
Agatston first developed the South Beach diet for his
obese cardiac patients who were having trouble staying on
the standardlow-fat dietrecommended by the American
Heart Association. After these patients had success with
his diet, Agatston began promoting the diet to the public,
shifting the emphasis away from heart health and toward
rapid weight loss. In 2003, he publishedThe South Beach
Diet: The Delicious, Doctor-designed, Foolproof Plan for
Fast and Healthy Weight Loss.. Television coverage
boosted the popularity of the South Beach diet, and in
2004, Kraft Foods entered into an agreement that allowed
it to use the South Beach diet name on line of foods that
were nutritionally compatible with the diet.Description
The South Beach diet is part a fast-weight-loss
diet and part a calorie-restricted, portion-controlled
long-term diet. Agatston says that the South Beachdiet is neither a low-carbohydrate nor a low-fat diet,
although it restricts both these food groups.
The South Beach diet is divided into three phases.
Phase 1 lasts the first two weeks of the diet. During this
time Agatston claims that people can lose up to 13 lb
(6 kg) on the diet, and that they will lose mainly belly
fat. Phase 1 eliminates allcarbohydrates, both ‘‘good’’
and ‘‘bad’’ from the diet. This means that the dieter
eats no bread, pasta, rice, potatoes, fruit, milk, baked
goods, ice cream, alcohol, anything containing sugar
or flour, and any fatty meats. Portion size is not
strictly controlled. The total calorie intake during
phase 1 is usually between 1,200 and 1,400 per day
spread out over three meals and two or three snacks.
Some permitted foods in phase 1 include:
meat: veal and lean cuts of beef; low fat or fat-free
lunchmeat
poultry: skinless chicken and turkey breast and Cor-
nish hen
seafood: any kind of fish or shellfish
cheese: many types, low-fat and fat-free only, exclud-
ing any type of cream cheese except dairy-free cream
cheese substitute
tofu: soft low-fat or calorie-reduced types only
eggs: whole eggs, egg substitute, egg whites
vegetables: non-starchy such as salad vegetables
excluding tomato, artichokes, asparagus, broccoli,
cauliflower, collard greens, eggplant, mushrooms,
turnips, and zucchini
fats: olive oil and canola oil
spices: any seasoning that does not contain sugar
artificial sweetened treats and artificial sweetener:
sugar free only and limited in amount
After two weeks on the very rigorous phase 1 diet,
the dieter is permitted to start adding back a limited
amount of ‘‘good’’ carbohydrates that have a lowSouth Beach Diet productsProduct Calories per serving
Frozen entrees 360 or less
Frozen pizzas 330–350
Wrap sandwich kits 250 or less
Frozen breakfast wraps 200 or less
Cereal 110–210
Cereal bars 140
Meal replacement bars 210–220
Snack bars 100
Cookies and crackers 100 or less
Dressings 50–70
Steak sauce 5(Illustration by GGS Information Services/Thomson Gale.)South Beach diet