Question

Lizzie's goal is to reach 138 pounds, and she currently consumes 1800 kcal per day. A sustainable weight loss plan requires a balance of nutrition and physical activity. Considering her preferences, daily schedule, and the absence of allergies, a tailored meal plan can help Lizzie achieve her weight loss goal over time.

Overall Caloric Intake:
a) 1200 kcal
b) 1500 kcal
c) 1800 kcal
d) 2000 kcal

Daily Regimen Breakdown:
a) 8 AM - Breakfast, 12 PM - Lunch, 7 PM - Dinner
b) 7 AM - Breakfast, 1 PM - Lunch, 6 PM - Dinner
c) 9 AM - Breakfast, 12:30 PM - Lunch, 7 PM - Dinner
d) 8:30 AM - Breakfast, 1:30 PM - Lunch, 6:30 PM - Dinner

Strategic Meal Planning:
a) 300 kcal Breakfast, 500 kcal Lunch, 1000 kcal Dinner
b) 400 kcal Breakfast, 600 kcal Lunch, 800 kcal Dinner
c) 500 kcal Breakfast, 400 kcal Lunch, 900 kcal Dinner
d) 600 kcal Breakfast, 300 kcal Lunch, 700 kcal Dinner

Macronutrient Allocation:
a) 40% Carbs, 30% Protein, 30% Fat
b) 50% Carbs, 25% Protein, 25% Fat
c) 30% Carbs, 40% Protein, 30% Fat
d) 45% Carbs, 35% Protein, 20% Fat

Estimate for Sustainable Weight Loss:
a) 1-2 pounds per week
b) 3-4 pounds per week
c) 0.5-1 pound per week
d) 2-3 pounds per week

Answer 1

For Lizzie's weight loss, a balanced nutritional plan with a daily caloric intake of 1200 to 1500 kcal, 1-2 pounds of weight loss per week, and a macronutrient allocation of 40% carbs, 30% protein, and 30% fat is recommended.

Step-by-step explanation:

The question relates to creating a sustainable weight loss plan for Lizzie who aims to reach 138 pounds from her current dietary consumption of 1800 kcal per day. Considering the necessity of a balance between nutrition and physical activity, it is crucial to determine an appropriate caloric intake, meal timing, meal planning, and macronutrient distribution to support her weight loss journey.

To ensure a gradual and healthy weight loss, setting the daily caloric intake to between 1200 and 1500 kcal while maintaining a balanced diet could be effective. For sustainable weight loss, a target of losing 1-2 pounds per week is recommended. This can be achieved by creating a deficit of 500 to 1000 calories each day, which translates to cutting back 3500 to 7000 calories per week, resulting in the desired weight loss. An example of a daily meal plan could be a 400 kcal breakfast, 600 kcal lunch, and 800 kcal dinner, spread out in a schedule that fits Lizzie's daily routine.

Moreover, focusing on macronutrient allocation, a balanced approach such as 40% carbs, 30% protein, and 30% fat can support her weight loss while also providing the necessary nutrients for health and satiety. She should also incorporate regular exercise into her plan to increase calorie burn and improve overall well-being.