Encyclopedia of Diets - A Guide to Health and Nutrition

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PERIODICALS
Muschel, L. ‘‘Blood Groups, Disease and Selection’’Bac-
teriological Rev’’ 30, no. 2 (1966): 427–441.
Freed, D. L. F. ‘‘Dietary Lectins and Disease.’’Food Allergy
and Intolerance(1987): 375–400.
Freed, D. L. F. ‘‘Lectins.’’British Med. J.290 (1985): 585–
586.
Whman, L. C. and W. C. Boyd. ‘‘Human Blood Groups and
Anthropology.’’Amer Anthropol37 (1953): 181.
Frazier Roberts, J. A. ‘‘Some Associations between Blood
Types and Disease.’’Brit Med Bull15 (1959): 129–133.
OTHER
The Institute for Human Individuality. The official Website
of the Blood Type Diet, it contains more information
about the diet, forums, email access to Dr. D’Adamo,
scientific data, training opportunities for nutritionists
and doctors, and a listing of Blood Type Diet practi-
tioners. April 19, 2007, URL: http://www.dadamo.com.

Deborah L. Nurmi, MS

Blue-green algaeseeSpirulina
BMIseeBody Mass Index

Bob Greene’s diet
Definition
Bob Greene’s diet is two separate but similar pro-
grams with two different websitesGet with the Pro-
gram! (GWTP!)andThe Best Life Diet.GWTP!is
divided into four phases: Truth, commitment, and
self-control; Revving up yourmetabolism; Getting
real about emotional eating; and Securing a life of
health and emotional well-being. The Best Life Diet
is comprised of three phases: establishing a regular
pattern of exercise and eating; exploring the physical
and emotional reasons for hunger; and learning
weight management for life. Both programs are mod-
erate and nutritionally balanced weight loss regimens
combined with an exercise program and psychological
introspection.

Origins
Greene is a personal trainer with educational and
professional credentials in physical education and
exercise physiology. He maintains that his interest in
health and fitness began as early as seven, when he was
told that the reason his great-grandmother was bed-
ridden was her excess weight. He noticed that many of
his other relatives were overweight and began to read

articles about food and nutrition in the daily
newspaper.
After high school, Greene majored in physical
education at the University of Delaware and com-
pleted a master’s degree in exercise physiology at the
University of Arizona. He worked as the director of
exercise physiology for a medical management com-
pany and as the manager and trainer of the fitness staff
at a health spa in Telluride, Colorado.
Both GWTP! and the Best Life program were
preceded by Greene’s first book,Make the Connec-
tion: 10 Steps to a Better Body—And a Better Life,
which he co-authored with talk show host Oprah Win-
frey and published in 1996. He met Winfrey while
working at the spa in Telluride, later moving to Chi-
cago to set up a training practice and make regular
appearances on her television show.

Description

Get with the Program!
GWTP!is a four-phase program that focuses on
the user’s slow and gradual development of new eating
and exercise habits. Dieters proceed through the
phases of the program at their own pace.GWTP!
emphasizes the importance of organization in per-
sonal weight loss.
PHASE 1: TRUTH, COMMITMENT, AND SELF-
CONTROL.The theory behind this phase is that an
individual will make healthier lifestyle choices if they
care about their well-being. The program offers par-
ticipants a contract they can use to make a commit-
ment to themselves for a healthier lifestyle. The
participant is encouraged to post it where it can be
seen every day as a reminder of commitment. Physical
exercise in this phase consists of flexibility, stretching,
and range-of-motion exercises. Phase one should be
completed in one to three weeks. Completion of the
Phase 1 checklist signifies preparation for the next
phase.
PHASE 2: REVVING UP YOUR METABOLISM.Many
participants make the mistake of trying to cut back
on calories too quickly rather than increasing their
level of physical activity. Phase 2 introduces the par-
ticipant to a physical fitness program that increases
their body’s rate of food metabolism. Exercise has an
effect known as after-burn— the body burns calories
at a higher rate for several hours after an exercise
session, not only during the workout. It also reinforces
the participant’s commitment to more healthful eating
because physical changes usually present fairly rap-
idly. Cardiovascular workouts average 50 to 75

Bob Greene’s diet

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