Dieting

The term dieting most commonly refer to the revision of food intake in order to lose weight, although diets are also observed for a wide range of medical reasons or to accord with Dietary Laws or ethical positions such as Vegetarianism. In the United States and other developed nations where obesity is a common metabolic problem, the promotion of weight-loss program has being part by a cultural emphasis on the desirability of slimness, but obesity also puts people at risk for cardiovascular problems, diabetes, and other disorders.

People often diet hard to maintain, in part because they may have unrealistic expectation about how quickly they can lose weight. They may blame the diet itself and try another one. The only proper weight loss diets are those which observe good nutritional practices.

General Guidelines
In nutritional science, food energy is spoken of in term of a heat unit, the calorie (actually the large calorie, or kilocalorie). The only sources of calories are carbohydrates, proteins, fats and alcohol. If the number of calories taken is greatly exceeding the number used, the excess is stored as fat and obesity results. With proper dieting and exercise, however, the fat stored in the body will supply some of the dieter's energy needs while maintaining good health. For most people the recommended rate of weight loss is about 0.7 to 0.9 kg (1.5 to 2 lb) per week. This can be achieved on diet limited to 1200 – 1500 calories a day for woman and 1.500 – 2.000 calories a day for men; calorie needs of children vary greatly, and their rates of weight loss should be prescribed by physician.