Sustainable lifestyle can be followed along with maintaining social life as well.
- deepikachalasani
- Oct 28, 2022
- 3 min read
CASE STUDY & SUCCESS STORIES
Name: Ankur
Age: 34 years
Gender: Male
BMI: 35 kg/m2
Location: Switzerland
Case History: Ankur was over 100 kgs and obesity grade 3 and all his lipid parameters like cholesterol and triglycerides were in the red zone when he approached us. He and his wife are a young couple and didn’t know how to cook. He was quite skeptical about the diet program as it was quite difficult for him to follow as he didn’t have much time to cook in the kitchen and try out new things. His wife was also studying and he did not want to put much pressure on her from a nutrition point of view as well. He wanted to lose weight and reduce his lipid parameters, for which he got enrolled with us along with his wife. Both husband and wife used to go out on the weekends and were party-people which was one of the concerns that they had with the diet program that it will affect their social life.
Analysis by best online clinical nutritionist: He had insulin resistance, and was pre-diabetic. He had high triglycerides, LDL levels along with grade 2 fatty liver condition. Further, he had Vit. D deficiency.
Treatment by best clinical nutritionist:Ankur & Vaishali had to lose weight, however they both had different body types and their underlying conditions for weight gain were very different. Therefore, it was very important to design a program that supported their required outcomes considering their constraints of time, limited cooking, their individual preferences and body types. Since they were consuming food that was not working for their body like idly, dosa and rice-curry which did not have adequate protein, fiber and vital nutrients, the first stage was to educate them on the importance of different food groups and add simple food options to balance their existing daily menu viz. protein, vegetables etc. We started by taking one step at a time and looked at food that were available in Switzerland which were easy to make and took less time for cooking. Since he was a working professional, we guided him how to manage the preparations on the weekends so that it becomes convenient for him as well to prepare the meals for the whole week. We helped him chose food options in his cafeteria so that he could continue to lose weight even with outside food. We suggested him to have a balanced meal with cell wall intact cereals. We shared few recipes for preparing balanced meals with the available options such as oatmeal with hemp milk and berries and eggs on the side which served as a good blend of fiber, vitamins and minerals and adequate protein to start the day. We suggested quick recipes of salads and vegetables for lunch and soups for the weekends. We gradually included variety of options in his meals to include their favorite foods and brought in the physical activity in his program and helped him to manage both his weekdays and weekends. We recommended him varieties of salads along with dressings and other food options to enjoy the meals by giving him new palate feel. We gave him a 7-day and 10-day meal plan which took care of his whole week and saved his time. We also provided few detox plans to balance his health as well as pleasure during holidays in order to sustain his weight loss. He used to consume alcohol as well and we made sure that he was having it in a moderate quantity.
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