By Mary Jo CurtisAfter years following a journalist’s high-paced daily routine of squeezing in fast-food runs between breaking stories and looming deadlines, I came to a new job at Brown last year with more than just experience. When nutritionist Mary Flynn called for volunteers earlier this year to try her Mediterranean diet, I saw a chance to unload some of the pounds accumulated with too many newsroom pizza breaks and snacks. What follows is my weekly journal during my eight weeks in her pilot study.
• Week One
I stock my pantry with Flynn’s suggested list of kitchen staples, record my starting weight and record my waist, hip and thigh measurements. My first day brings temptation: a co-worker has brought in a cheesecake, which ranks right up there with All Things Chocolate in the hierarchy of heavenly treats. I steel myself and pass it up, busying myself instead by logging my food intake and adding up calories.
I’m surprised to find I’m no hungrier at mealtime than usual. I don’t feel that I’m eating any less than I normally do — but I’m eating foods that previously held no appeal, things like cannelloni beans and cooked spinach. My family celebrates my birthday and I have a small piece of cake, but worry about the consequences. However, at week’s end I’m pleased.
Week’s loss: 3 pounds
• Week Two
My first restaurant venture: I order salad with olive oil and vinegar and eat bread without butter. I want to order the scrod, but it’s baked in butter and I opt for the olive oil-based shrimp scampi. I have a glass of wine and substitute plain tea for my usual after-dinner coffee. Although I feel good that I followed my regimen, I don’t enjoy the meal as much as I would have if I’d ordered my first choice. Later in the week, my colleagues in the News Service treat me to a potluck lunch for my birthday — and they’ve all prepared Mediterranean recipes from Flynn’s Web site! The choices are a hit.
I lose only one pound — discouraging because last week’s loss was higher. Others in the group have the same experience, but Flynn assures us it’s normal to lose weight fast at first, then slow down.
Week’s loss: 1 pound
Net: 4 pounds
• Week Three
I’m more aware of portion sizes, calories and food group distribution. I’ve had my fill of salads, so I try out a few more recipes. My most recent trip to the grocery store was surprising: I found myself easily passing the aisles with coffeecake and Ben & Jerry’s; instead, I beeline for the items on my list.
I’m surprised I don’t feel deprived following this menu; I’ve allowed myself an occasional Hershey’s Kiss to ward off craving for sweets, but worry that it’ll set off a binge. Flynn’s suggestion to eat fruit after each meal to satisfy the need for something sweet also helps. And to my delight, I have more energy than I’ve had in years.
Week’s loss: 1 pound
Net: 5 pounds
• Week Four
Flynn asks us to keep a three-day food diary this week. Documenting my intake keeps me more honest than usual; I’m passing on the occasional cookie rather than have to record it. The exercise has made me pay closer attention to exact calorie amounts.
I head out to dinner Friday night with calorie-reckless intentions, but find my preferred selections — fish, wine and fresh bread dipped in olive oil — keeps me on track. I celebrate with a half cup of chocolate Häagen-Dazs and still end the day just slightly over my 1,800-calorie limit. We’re halfway through the study, and I can feel a difference in the way my clothes fit. It’s gratifying!
Week’s loss: 2 pounds
Net: 7 pounds
• Week Five
I feel myself settling into new, healthy habits as the meal and food group distributions are becoming routine. But to my dismay, this week’s trip to the grocery store is fraught with temptation, and the bakery section is calling my name. I pick up a half-gallon of no-fat vanilla ice cream, rationalizing that a half cup is just 90 calories. Dinner out at a favorite restaurant proves a challenge: I indulge in a steak, a baked potato with butter and sour cream (just a little), and a few bites of cheesecake.
Week’s loss: 0
Net: 7 pounds
• Week Six
I’m having a hard time sticking to the menu this week. I have a sinus infection, and I’m craving comfort foods. I indulge in chocolate chip cookies (just two), twice. Just the same, when I count my calories, I’m close to my 1,800 limit — yet I don’t feel as if I’m losing. At week’s end, I’m discouraged: For the second week in a row, the needle on the scale hasn’t budged. We’re not meeting this week, so I e-mail Flynn to seek her advice.
Week’s loss: 0
Net: 7 pounds
• Week Seven
Flynn responds to my plea for help, reminding me to make certain I’m measuring my portions correctly and suggesting I walk a greater distance each day. (A mile walk will burn 100 calories.) She assures me that — as discouraging as this is — a seven-pound weight loss in six weeks is "right on track." I can’t put my finger on what’s different this week, but I feel like I’m progressing again. My scale agrees.
Week’s loss: 2 pounds
Net: 9 pounds
• Week Eight
We end our study period with another three-day diary; once again I’m more scrupulous when I’m "reporting." I’m sorry to see the study end, but I can’t wait to bake some chocolate chip cookies — without having to follow the crime with a weigh-in.
I plan to continue eating this way; I feel healthier, and I genuinely enjoy the food. I take measurements again and delight to find I’ve lost 3 1/2 inches from my waist, 1 1/2 inches from my hips and 2 inches from my thighs. What a difference 10 pounds makes!
Week’s loss: 1 pound
Total: 10 pounds