A couple of weeks ago I was in San Diego for the American Dietetic Association (ADA) conference. Traveling, and conferences in particular, have always presented an eating challenge for me. However, this year I was determined to watch what I ate. Part of the problem at the ADA conference is the expo hall. Dietitians deal with food. This means the expo hall is FILLED WITH FOOD! And, in order to tell my clients about new products, I have to sample them. So, the ADA conference is not just an issue with eating while out of town, but managing sampling foods on the expo floor. I used a few strategies this year that I hope will help you manage your eating on the road, too.
Tip 1: Before you go, make a list of foods to have handy. If there are quick and easy meals or snacks you can put together without cooking, have a list of the items you need to make them with you. For example, I’ve started eating a few whole wheat crackers, a couple of wedges of Laughing Cow cheese, and some grapes for breakfast or dinner. Super easy and doesn’t require an oven. Add some peanut butter and you have a great snack of some peanut butter on the crackers. Also, plan for any food you need to support your training and working out. Do you need to pick up sports drink? What about your pre- and post-workout foods?
Tip 2: Find a grocery store. If you made a list before you left take it with you and get your hotel room stocked. If you don’t have a list, stop on the way in and make one so you can avoid impulse buys.
Tip 3: If you are going to drink alcoholic beverages, alternate them with water. This does two things. First, it slows down how fast you drink the alcoholic drinks (and the calories they contain). Second, it helps keep you hydrated since alcohol is dehydrating.
Tip 4: Use an appetizer as your entree. Most entrees in restaurants are 3+ servings. Rather than ordering an entree, order an appetizer to use as your entree. You can still order a salad (dressing on the side) or soup (broth-based) as your appetizer.
Tip 5: Order a salad (dressing on the side) or soup (broth-based) as your appetizer then split an entree with someone else in your group. Most of us think that everyone at the table wants to indulge in a big meal, but in reality just about everyone at the table is probably conerned with managing their weight. One of your dining buddies may be very thankful for the opportunity to split and entree.
Tip 6: If you are eating alone and order an entree, get a to go box and put 1/2 to 2/3 of the entree in the to go box and set it off to the side. If you finish what is on your plate and wait a few minutes and are still hungry, you can retrieve some of the saved entree from the to go box. If not, you can leave the box behind. If you feel bad about leaving food behind, ask yourself if you’d rather have the extra weight on your body as a result of eating that food, or not. Personally, I’d rather leave the extra in the to go box than have it end up on my hips.
Tip 7: Often when traveling you may not know when food will be available. Either pack some snacks to take with you or pick some up at the store that you can keep in a briefcase, computer case, or purse. I like KIND bars, frut, and fig bars as options.
I hope these tips help you while you travel. If you have tips of your own, I’d love to hear them!
On another note – I’ll be moving the newsletter to MailChimp next week. The format will be a bit different. You shouldn’t have to do anything to move with me. If you have questions, please send me an email.