SMART Nutrition Goals in 2021

Thank goodness 2020 is almost over.  I think most people are thinking that.  We’re all ready for a new start, and hope for good things and positivity for the year to come.  For some, this is also the time they make New Year’s resolutions.

Resolution. In the dictionary you will find definitions like “a formal expression of opinion, will, or intent” or “a stubborn persistence and unwillingness to admit defeat”.

I don’t particularly like the word or the process of New Year resolutions to be honest.

First, it focusses on change starting a specific point…1 January.  Second, resolutions may only consider an end result and not a plan or process or giving up something rather than something positive.  Third, a resolution often suggests that success comes down to will power and should your will and persistent falter, then you are have been defeated.  You are left with the feeling of “better luck next year”.

Change can happen at any time. The most important time is when you are ready. But if you are focusing only on the result, you may be tempted to take measures that aren’t healthy to achieve that end.

So what is another option?

Setting mini goals that can change with you and are part of an overall plan.

SMART goals are a way of creating direction and plan for change.

Each letter of SMART acronym represents criteria of a goal that makes it more concrete and actionable. Instead of have a goal of “I’m going to eat healthier” which is very vague you create a goal that describes exactly what your plan is for change.

Where do I begin?

To begin, think about the behavior changes you would like to make instead of a thought or feeling.  Focusing on a behavior makes your goal action-oriented. You may have several things nutrition-wise you would like to work on. But don’t try and do everything at once. Create one goal and then later, when you’re comfortable, try adding another goal. There’s no specific timeline to add goals…it’s all individual.

So say you want to “eat healthier”. Remember, there are numerous ways to “eat more healthy”, but to translate it into action or a new habit, you probably need to be more specific. Next, you will go through each of the letter/criteria so in the end you have a have a very detailed action-oriented goal.

  • S-specific: You want to be very specific on the change you want to make. Instead of “I’m going to eat more healthy”, perhaps you might choose “I’m going to eat more vegetables.
  • M-measurable: You want to be able to tell if you are achieving a goal. To do this the goal needs to be able to be measured or observed. For example,” I‘m going to eat more vegetables” isn’t something that can be concretely measured or observed, whereas “I’m going to eat vegetables 5 times” can.
  • A-action oriented:  You want your goal to include details on how it will be achieved. This is part of planning for success; you know exactly what you want to do to achieve this goal. For example, “eating vegetables” doesn’t explain how you will do this.  However, if your plan is to “eat more vegetables by including a salad at lunch 5 times”, this would be a more detailed plan.
  • R-realistic. To encourage lasting change, you need to ensure your goals are realistic.  Start with small changes and then build on these. So in the above example, do you enjoy salads or have recipes for salads? No? Well maybe start with cut vegetables, or by adding vegetables to a sandwich instead. Are you going to be able to do this 5 times? Not sure? Then maybe aim for 3 times to start.
  • T-time frame. You may wonder why anyone would set a goal to eat vegetables 3 times.  They wouldn’t; they would include a time frame.  So if you weren’t a big vegetable eater before, in this example you may want to try a time frame of a week.  This not only gives a detailed framework for your goal, but also might help you decide if when you need to change the plan on how you will achieve it.  Was 3 days a week easy to achieve? Then maybe up it to 4. Are you ready to try salads now? Then try substituting a salad to one of those days.  

The result.

So now instead of having a goal of “I’m going to eat more healthy”, you now have a goal of :

“I’m going to include salads in my lunch 3 days a week”….which is in turn is a way that helps you to eat more healthy.

Is that goal now easy to achieve on a regular basis?  Then maybe you can handle adding another SMART goal.

What about “I’m going to lose X pounds in 6 months by doing Y”? Wouldn’t that be a SMART goal?

Photo by Pixabay on Pexels.com

The short answer….No.

The process of intentional weight is very complex. Losing weight is not simply a matter of eating less calories or increasing energy expenditure no matter how many diet books tell you different.  While what you eat (or drink) and your activity level can influence your weight, so can a multitude of other things such as hormones, stress, sleep, and hydration status. There is even research suggesting that you gut microbiome can influence weight.

Back to why a weight goal may not be a good choice.

With regard to weight loss, A + B may not equal C. How many times have you heard “I’ve been eating healthy and exercising more and my weight isn’t changing?” I’ve heard it a lot.  And what is sometimes the follow up to that? They say screw this healthy eating and try this new diet or stop exercising because they didn’t think it was helping them meet their goal. Meanwhile they may not recognize other healthy results that did come out of eating healthy and exercising, or notice that their body composition has been changing but it may not have been reflected on the scale.

In the end….

Whether or not you choose to make a New Year’s resolution or decide to create goals ….do what’s SMART for you. It doesn’t matter what your friend, or coworker, or relative has decided…do what works for you and do it when you’re ready.

And most important….at 12:01, be kind to yourself and celebrate the here and now.  It’s been a tough year!

For more inspiration on SMART health goals, check out the following articles:

Your Guide to Setting Healthy Living Goals – Unlock Food

10 “SMART” Healthy Eating Goals – Unlock Food

10 “SMART” Physical Activity Goals – Unlock Food

All the best.

Tips for a Healthy Christmas Dinner and Left-overs

I love Christmas!  I love the Christmas lights. I love that friends and family are in a more jolly spirit!  I love the general feeling of peace and joy there seems to be.  And while it can be a more indulgent time of year, there are ways to ensure it is a healthy time…and I don’t mean by eliminating all the chocolate and cookies.

Photo by Karolina Grabowska on Pexels.com

Christmas Turkey prep:

  • Thaw that turkey safely!  Thawing it in the refrigerator is the safest method as it remains at a safe temperature; Health Canada recommends your fridge be at 4°C.  Keep the turkey in the original packaging and make sure that it is on a tray or pan even if it’s in your fridge so if the packaging leaks it doesn’t contaminate other food in the fridge. Remember it takes about 10 hours per kg to thaw.
  • Thanks Lynda…but it’s Xmas eve now and my turkey is still frozen? Not a problem. In a large container, cover the turkey completely with cold water…still in its wrapping.  Change the water at least every hour to ensure it stays cold.  This method still takes 2 hours per kg to thaw.  And remember…do not leave your turkey in the bucket overnight. Put the turkey back in the fridge before you go to bed! And make sure you cook it within 48 hours.
  • Clean, clean, clean your counter tops, utensils, sinks, hands…everything ….when handling raw poultry or any meat, fish etc for that manner.  Keep the juices away from other items to prevent cross contamination that could increase the risk for food borne illness. Disinfect anything that has been possibly touched by poultry juices. Wash any dish towels and throw out any sponges.

Cooking the dinner

  • Feel free to stuff that bird…but be gentle. The dressing should be loosely stuffed just before cooking.  Dressing is moist and doesn’t cool down or heat up quickly so can be an ideal place for bacteria to grow. Yes it’s extra work on the day of cooking, but it is safer and worth the work. Did you make too much dressing?Don’t try and jam it all in that turkey.  Put it in a separate dish and put in the fridge. Just before dinner, pour a bit of chicken broth on it to moisten it if you wish and cook it in the oven. Then add it to the rest of your cooked stuffing when it’s ready.
  • Speaking of cooking…make sure your turkey is thoroughly cooked before serving.  The best way is by using a meat thermometer…prevents over and under cooking.  The thickest part of the breast should be 80°C or 180°F; stuffing should be cooked to 165°F. Juices should run clear. Immediately after cooking, remove the stuffing right away from the turkey.
  • Only make enough vegetables that can be used in 2-3 days. This is the recommended time frame for using leftovers. If you run out, you can always make more.

When it’s all done but the dishes…

Dinner is done, but before you sit down to enjoy some Christmas cheer, deal with your left overs so you can safely enjoy them later.

  • Cooked food should be put in the fridge after it has cooled but within 2 hour of cooking.  Putting hot food in your fridge will raise you fridge temperature and possibly increase the risk of spoilage other foods in there. Don’t pack the fridge so full that the air can’t properly circulate.
  • Speaking of storing food….anything that needs to be refrigerated should be stored in a fridge not a cold garage or the back deck, even if it is the middle of winter.  The safe food storage temperate is 4°C, and you can’t guarantee that except in a fridge.  Save your garage and back deck for chilling beer or wine, not storing food.
  • Clean the meat of the bones instead of putting that entire turkey in the fridge.  I know it’s a pain, but removing all the meat makes it easier to store.  It also makes you realize how much turkey you actually have.  Are you a really going to eat all that turkey in 2-3 days (FYI- again…this is the recommended safety timeframe for leftovers)?  If not, freeze it right away for soups, sandwiches, and casseroles for later use.
  • Like to make turkey soup with those bones? Either cook the bones within a day or freeze them. Don’t leave it in your fridge for a week first; you run the risk of food borne illness.  You can even freeze the broth to make the soup at a later time, when you’re not so turkey-ed out. Just make sure you let it cool first and freeze within 2 hours.  This way you’re being food safe and not melting your freezer contents.
  • Reheat those leftovers so they are piping hot….to at least 165°F for solids, and a rolling boil for gravies. And don’t reheat them more than once…take what you need and put the rest in the fridge for later.
  • Finally…as much as everyone wants to take a break….clean the kitchen, the dishcloths and get rid of sponges.  Leaving dirty dishes and countertops will breed bacteria that can make you sick. Cleaning counter tops and and dishes with used sponges and towels can spread harmful bacteria back over clean surfaces.

See…holiday tips from a dietitian and I didn’t even mention Christmas sweets! Ooops.

Have a wonderful Christmas and holiday season and the happiest of New Years!