• KYLE BATTIS – YOUR FAT BURNING COACH

    My name is Kyle Battis CSCS, NSCA-CPT and I specialize in transforming bodies and lives. I look forward to helping you achieve your fat burning goals so you can live each day in the body of your dreams! Train with purpose!

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What We Eat “For Lunch” In America

By kyle On March 19, 2008 Under Fat Loss Nutrition, Fat Loss Tips

Howdy friend,

I was thumbing through some research and came across a study by the American Dietetic Association reported the following Lunch time stats for Americans:

-> Seventy-seven percent of the U.S. population reported consuming lunch.

-> Lunch provided 31% of their total energy intake, and 34% of their total fat intake.

-> The most popular foods consumed at lunch for both adult men and women were sandwiches, including hamburgers, followed by salads, and meat dishes.

-> The most popular beverages were soft drinks, coffee, and juice.

-> Other popular foods were French fries, potato chips, tortilla chips, and fruits. Apples, bananas, and grapes were the most frequently consumed fruits.

Kyle’s thoughts on these findings:

“I have heard many successful people say, “If you want to be lean, successful, and happy, do the OPPOSITE of what most people do.”

Makes sense doesn’t it?

If “most people” in America eat hamburgers, eat chips, and drink soda for lunch then do the OPPOSITE.

If “most people” don’t think about what they put in their bodies at Lunch then do the OPPOSITE and really think about your lunch-time food choices. Think about the calories you are ingesting, the quality of those calories, the consequences of your actions.

If you want extraordinary results then be as OPPOSITE as possible to what “most people” do on a daily basis.

I know that you have amazing potential within you.

Listen to and then start applying the Full-Body Fat Loss workout plan that my buddy Craig Ballantyne outlines in the audio interview I did with him as part of my Fat Loss Lunch Break Audio Newsletter:

Click Here to Listen To This Audio

Here’s to ‘Not’ being average,

–Kyle Battis CSCS, NSCA-CPT

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