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Concept
Dieting
Summary
Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on calorie intake, different kinds of calorie-reduced diets, such as those emphasising particular macronutrients (low-fat, low-carbohydrate, etc.), have been shown to be no more effective than one another. As weight regain is common, diet success is best predicted by long-term adherence. Regardless, the outcome of a diet can vary widely depending on the individual.
The first popular diet was "Banting", named after William Banting. In his 1863 pamphlet, Letter on Corpulence, Addressed to the Public, he outlined the details of a particular low-carbohydrate, low-calorie diet that led to his own dramatic weight loss.
Some guidelines recommend dieting to lose weight for people with weight-related health problems, but not for otherwise healthy people. One survey found that almost half of all American adults attempt to lose weight through dieting, including 66.7% of obese adults and 26.5% of normal weight or underweight adults. Dieters who are overweight (but not obese), who are normal weight, or who are underweight may have an increased mortality rate as a result of dieting.
The word diet comes from the Greek δίαιτα (diaita), which represents a notion of a whole way healthy lifestyle including both mental and physical health, rather than a narrow weight-loss regimen.
One of the first dietitians was the English doctor George Cheyne. He himself was tremendously overweight and would constantly eat large quantities of rich food and drink. He began a meatless diet, taking only milk and vegetables, and soon regained his health. He began publicly recommending his diet for everyone who was obese. In 1724, he wrote An Essay of Health and Long Life, in which he advises exercise and fresh air and avoiding luxury foods.
The Scottish military surgeon, John Rollo, published Notes of a Diabetic Case in 1797.
Official source
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