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Old 07-17-2008, 05:10 PM
 
2 posts, read 26,806 times
Reputation: 11

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Hi, fellow old WW member. If you could email me the plan I would really appreciate it. Moderator cut: no posting email addressesThanks and good luck on you road to getting slim again. I'm with you in spirit.

Jan Goodson

Last edited by Suzet2262; 07-18-2008 at 04:38 AM.. Reason: posted email address
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Old 07-17-2008, 08:32 PM
 
124 posts, read 497,616 times
Reputation: 87
Quote:
Originally Posted by jangoodson View Post
Hi, Mimi,

It looks like it has been a long time since you posted your request for the WW original plan. Did you ever get one?

I, too, am interested in getting a copy. I was really successful with the plan in 1973, and would like to do it again. But this time I have considerably more pounds to lose.

I look forward to hearing from you.

Jan Goodson
Here was the message I posted several days ago:

I'm sorry -- I thought I posted my reply to a similar question recently, but I guess it was a private message response.

My husband and I are in the process of packing up our house to move -- hopefully -- if we ever do manage to sell. I've packed up most of my books, and I have no idea which box the Jean Nidetch book is in.

I strongly suggest you check with Amazon. I just gave them a quick check, and they have at least 4 of the original 1966 Jean Nidetch: Weight Watchers Cookbooks available which contains the original diet. I'm very sorry I can't be of more help to you at the moment. Good luck. Maybe someone else will send it to you via a private message.

---------------------

Very sorry I am unable to provide you with the information at this time.

Mimi
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Old 08-10-2008, 01:08 PM
 
Location: Southern California
1 posts, read 16,903 times
Reputation: 11
Hi Linda,
please, if you will, send me a copy of the original Weight Watcher plan. Thank you very much.
[email]s.conboy@yahoo.com[/email]
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Old 08-11-2008, 04:22 AM
 
Location: Minneeeesoootah
3,494 posts, read 4,491,864 times
Reputation: 3322
I miss the original Weight Watchers plan. I have been on Weight Watchers many times over the last 20 years trying to lose 20 lbs here and there. The point system throws me off I need a more strict guideline of what to eat. When I know exactly what to eat I lose weight better. Like the old plan I knew I should have something like 1 protein 1 carb 1 fruit 1 fat for breakfast. Now they have points, no guidelines, so my little brain says, well I can have a snicker and a diet coke because I am still within my points. They should bring back the old plan.
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Old 09-12-2008, 10:50 AM
 
1 posts, read 16,775 times
Reputation: 10
Quote:
Originally Posted by lpettyjohn View Post
I found a copy on line, I'm afraid to post a link, but if someone is interested, give me an email and I will send a copy. I bought the book and have hunted like crazy for this thing. I'm going to do my best not to lose it again.
Linda
I would love for you to email me a copy of the orginal ww diet as I have been trying to find it don't have time to sit and count points for what I eat............my email address is [EMAIL="pumkinbaby2@hotmail.com"]pumkinbaby2@hotmail.com[/EMAIL] or if for some reason that one doesn't work [EMAIL="linda_z53@yahoo.com"]linda_z53@yahoo.com[/EMAIL] thanks I look forward to receiving it.
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Old 09-19-2008, 08:43 AM
mgp
 
1 posts, read 16,703 times
Reputation: 12
Smile please please-especially if you have the 'boxes' pages?

Quote:
Originally Posted by healthypie View Post
I WOULD LOVE IF YOU COULD E MAIL THE OLD WEIGHT WATCHERS DIET PROGRAMME TO ME
hi
if there is any way you could send this thru would be very grateful

it worked so well for me
would love to buy copy but cant seem find one
thanks in advance yr help
mgp
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Old 09-19-2008, 09:07 AM
 
5 posts, read 76,676 times
Reputation: 37
Default OLd Old Diet plan

[SIZE=3]Old Diet Plan[/SIZE]
[SIZE=3]Totals and Weekly Limits[/SIZE]
[SIZE=3] [/SIZE]
[SIZE=3]Daily Totals [/SIZE]
[SIZE=3]Refer to the chart be low to see how much food you must eat each day. If you want to speed your weight loss, select the low end of the range for fruit and Protein[/SIZE]
[SIZE=3] [/SIZE]
[SIZE=3]EXCHANGES WOMEN MEN YOUTHS[/SIZE]
[SIZE=3]Fruit (FR) 2 to 3 3 to 4 3 to 4[/SIZE]
[SIZE=3]Vegetables (V) 3 (at least) 3 (at least) 3 (at least)[/SIZE]
[SIZE=3]Fat (FA) 3 3 3[/SIZE]
[SIZE=3]Protein (P) 5 to 6 7 to 8 7 to 8[/SIZE]
[SIZE=3]Bread (B) 2 4 4[/SIZE]
[SIZE=3]Mild (M) 2 2 2[/SIZE]
[SIZE=3] [/SIZE]
[SIZE=3]WEEKLY LIMITS[/SIZE]
[SIZE=3] [/SIZE]
[SIZE=3]Refer to the following chart to see which foods you must limit this week. NOTE: these are limits, not requirements. If you do not choose to eat eggs, you may omit them. However, if you do choose to eat eggs, you may have no more than 3 this week.[/SIZE]
[SIZE=3] [/SIZE]
[SIZE=3]FOODS LIMIT PER WEEK[/SIZE]
[SIZE=3]Eggs ……………………………….. 3 Exchanges[/SIZE]
[SIZE=3]Hard or semisoft cheese ……………… 4 Exchanges[/SIZE]
[SIZE=3]Meat ( beef, lamb, or pork) …………… 12 Exchanges[/SIZE]
[SIZE=3]Liver …………………………………. 4 Exchanges[/SIZE]
[SIZE=3]Optional Calories (C) …………………. 150 Calories[/SIZE]
[SIZE=3] [/SIZE]
[SIZE=3]EXCHANGE LISTS[/SIZE]
[SIZE=3]FRUIT (FR) FAT (FA)[/SIZE]
[SIZE=3]One exchange = One exchange =[/SIZE]
[SIZE=3]Apple, 1 small Margarine, 1 tsp.[/SIZE]
[SIZE=3]Banba, ½ medium Margarine, reduced calorie, 2 tsp[/SIZE]
[SIZE=3]Fruit salad, ½ cup Mayonnaise, 1 tsp[/SIZE]
[SIZE=3]Grapefruit, ½ medium Mayonnaise, reduced calorie, 2 sp [/SIZE]
[SIZE=3]Grapefruit juice, ½ cup Salad dressing, any type, 1 ½ tsp[/SIZE]
[SIZE=3]Melon, 1 cup Vegetable oil, 1 tsp[/SIZE]
[SIZE=3]Orange, 1 small[/SIZE]
[SIZE=3]Orange-grapefruit juice, ½ cup MILK (M)[/SIZE]
[SIZE=3]Orange juice, ½ cup One exchange =[/SIZE]
[SIZE=3]Orange sections, ½ cup Buttermilk, Ύ cup[/SIZE]
[SIZE=3]Peach, 1 medium Flavored milk beverage[/SIZE]
[SIZE=3]Pineapple, 1/8 medium reduced calorie, 1 serving[/SIZE]
[SIZE=3]Strawberries, 1 cup Flavored milk pudding[/SIZE]
[SIZE=3]Watermelon, 2” x 3” wedge reduced calorie, ½ cup[/SIZE]
[SIZE=3] Milk, instant nonfat dry[/SIZE]
[SIZE=3] 1/3 cup powder[/SIZE]
[SIZE=3] Milk, skim or nonfat, 1 cup[/SIZE]
[SIZE=3] Yogurt, low fat plain, ½ cup[/SIZE]
[SIZE=3] Yogurt, nonfat, plain, Ύ cup[/SIZE]
[SIZE=3]VEGETABLES (V) PROTEIN (P)[/SIZE]
[SIZE=3]One exchange = ½ cup One exchange =[/SIZE]
[SIZE=3]Asparagus Beef, lean 1 oz.[/SIZE]
[SIZE=3]Beans, green or wax Cheese, cottage or pot, 1/3 cup[/SIZE]
[SIZE=3]Broccoli Cheeese, hard or semisoft, 1 oz.[/SIZE]
[SIZE=3]Cabbage Chicken, 1 oz[/SIZE]
[SIZE=3]Carrots Egg 1[/SIZE]
[SIZE=3]Cauliflower Egg substitutes, Ό cup[/SIZE]
[SIZE=3]Celery Fish, 1 oz[/SIZE]
[SIZE=3]Cucumbers Lamb, lean, 1 oz[/SIZE]
[SIZE=3]Endive Liver, 1 oz[/SIZE]
[SIZE=3]Leeks Pork, lean, 1 oz[/SIZE]
[SIZE=3]Lettuce Shellfish, 1 oz[/SIZE]
[SIZE=3]Mushrooms Tofu, firm or soft, 3 oz[/SIZE]
[SIZE=3]Onions Turkey, 1 oz[/SIZE]
[SIZE=3]Peppers Veal, lean 1 oz[/SIZE]
[SIZE=3]Radishes[/SIZE]
[SIZE=3]Scallions[/SIZE]
[SIZE=3]Spinach BREAD (B)[/SIZE]
[SIZE=3]Summer squash One exchange =[/SIZE]
[SIZE=3]Tomatoes Biscuit, refrigerated, 1[/SIZE]
[SIZE=3]Watercress Bread, any type 1 slice (1oz)[/SIZE]
[SIZE=3]Zucchini Bread, cocktail, 2 slices (3/4 oz)[/SIZE]
[SIZE=3] Bread, reduced calorie, 2 slices[/SIZE]
[SIZE=3] Bread crumbs dried 3 tbsp[/SIZE]
[SIZE=3] Cereal cold, Ύ oz[/SIZE]
[SIZE=3]OPTIONS LIST Cereal hot, Ύ oz dry or ½ cup cooked[/SIZE]
[SIZE=3]Optional calories (C) Flour, 3 tbsp[/SIZE]
[SIZE=3]10 calorie foods = Matzo ½ board[/SIZE]
[SIZE=3]Bouillon, 1 cube or 1tsp Melba toast, 6 rounds or 4 slices[/SIZE]
[SIZE=3]Bread Crumbs dried, 1 tsp Pita, 1 oz[/SIZE]
[SIZE=3]Broth and seasoning mix instant Roll any type 1oz[/SIZE]
[SIZE=3] 1 packet or Ύ cup prepared[/SIZE]
[SIZE=3]Broth or consommι, canned or[/SIZE]
[SIZE=3] Homemade Ό cup 50 Calorie food =[/SIZE]
[SIZE=3]Cheese hard grated, 1 tsp Jams, jellies, or preserves, 1 tbsp[/SIZE]
[SIZE=3]Cocoa, unsweetened 2 tsp[/SIZE]
[SIZE=3]Cornstarch or flour 1 tsp Diet Foods =[/SIZE]
[SIZE=3]Creamer nondairy, tsp check labels for calories, select only those[/SIZE]
[SIZE=3]Egg white, ½ items that fall into the following categories:[/SIZE]
[SIZE=3]Honey, sugar, or syrup ½ tsp Beverages, gelatin, hard candy. Mints, and[/SIZE]
[SIZE=3]Ketchup 2 tsp gum, jams, jellies and preserves, ketchup[/SIZE]
[SIZE=3] Salad dressing, syrups and toppings [/SIZE]
[SIZE=3]COMBINATION FOODS[/SIZE]
[SIZE=3]Milk, low-fat (1%) = 1 mild exchange,[/SIZE]
[SIZE=3] 20 optional calories[/SIZE]
[SIZE=3] [/SIZE]
[SIZE=3]FOOD PLAN EXCHANGES[/SIZE]
[SIZE=3]1 fruit exchange, 60 calories[/SIZE]
[SIZE=3]1 fat exchange, 40 calories[/SIZE]
[SIZE=3]1 protein exchange 70 calories[/SIZE]
[SIZE=3]1 bread exchange 80 calories[/SIZE]
[SIZE=3]1 milk exchange 90 calories[/SIZE]
[SIZE=3] [/SIZE]
[SIZE=3] [/SIZE]
[SIZE=3] [/SIZE]
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Old 09-29-2008, 04:59 PM
 
2 posts, read 33,382 times
Reputation: 10
Smile weight watchers

Quote:
Originally Posted by lpettyjohn View Post
I found a copy on line, I'm afraid to post a link, but if someone is interested, give me an email and I will send a copy. I bought the book and have hunted like crazy for this thing. I'm going to do my best not to lose it again.
Linda
I just wanted to know the year it was in online if you knew. I'm looking
for the one from the 90's at 1200 calorie plan do you have one?
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Old 09-29-2008, 05:02 PM
 
2 posts, read 33,382 times
Reputation: 10
Quote:
Originally Posted by asitshouldbe View Post
I miss the original Weight Watchers plan. I have been on Weight Watchers many times over the last 20 years trying to lose 20 lbs here and there. The point system throws me off I need a more strict guideline of what to eat. When I know exactly what to eat I lose weight better. Like the old plan I knew I should have something like 1 protein 1 carb 1 fruit 1 fat for breakfast. Now they have points, no guidelines, so my little brain says, well I can have a snicker and a diet coke because I am still within my points. They should bring back the old plan.

Me too! I'm not happy at all with the points. do you have anything from the 90's. I'm looking for the 1200 calorie plan. If you know please let me know. Thanks!
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Old 09-29-2008, 06:54 PM
 
5 posts, read 76,676 times
Reputation: 37
Default The Way It Was...

[CENTER][CENTER]The Way It Was... (1972 Weight Watchers Program)[/CENTER][/CENTER]
I came across the book, "Weight Watchers Program Cookbook" in a used bookstore (I love those used bookstores!) After reading the 1970's Program I thought I would share it with you. Weight Watchers has definitely come a long way! I don't know about you, but after reading the Program I am so GRATEFUL that Weight Watchers has come up with this new Points program (and I guarantee YOU will too!). I have a newfound respect for my wonderful leader, Renee (23 years maintaining her goal weight), and all the rest of you who started on this plan or one very similar to it - and lost your weight - what willpower & determination you had! I love the new Points Program! If I had to do this 1970's version (this is an overview of that program) of the Weight Watchers Program I would have failed miserably (I hate hearing, "you can't have") and probably would of NEVER started it. "You can have anything" sounds so much more enticing, doesn't it? One of the things I love about the Weight Watchers Program is that they are always IMPROVING on their program - all great improvements too! This program is the easiest program to attain that healthy new lifestyle you want and lose your weight too! What more can you ask! See My Journey and how I lost 95 lbs. in 8 months on the NEW Weight Watcher Points Program.
THE BASIC PROGRAM
Please follow the Program as given. Eat only the foods listed in your Menu Plan, in the quantities and weights specified and at the meals named. Never skip a meal. Foods may be combined in varied ways, as described in our recipes, but remember to count all ingredients. Keeping a daily food record as outlined later in this book will help you do this.
1. DIETETIC PRODUCTS For the most part, dietetic products are not permitted. The exceptions are the artificial sweeteners, carbonated beverages and imitation and/or diet margarines.
2. USE AS DESIRED A number of condiments and seasonings, such as herbs, spices, certain prepared sauces, and beverages, may be used as desired. See p. 235 for a complete list. Note that the products listed under #2A are unlimited; those listed under 2B are limited.
3. VEGETABLES (UNLIMITED AND MODERATE AMOUNTS) The 3A vegetables are unlimited - nibble on these whenever you're hungry. The 3B vegetables are to be eaten in the amounts given on p. 243. All vegetables in groups 3 and 4 may be used fresh; canned; frozen (without sauce); or freeze-dried (measured or weighed after rehydration.
4. VEGETABLES (LIMITED) Select one vegetable or a combination of several (totaling 4 ounces daily) from the list on p. 286, at noon or evening meal. Vary your selection from day to day. A serving is 4 ounces, weighed after the vegetable is cooked and drained.
5. FRUIT See your Menu Plan for the amount of fruit you are allowed. Choose one fruit or juice daily at breakfast. Fruits are divided into 3 groups; see pp. 128-130 for lists and details.
6. FISH, MEAT, POULTRY AND ALTERNATES Your Menu Plan gives net cooked weight (fat, skin and bones trimmed away from fish, meat and poultry; cooking liquid drained from Alternates.) Do not use natural gravies from any item below except from Group A.
Fish: Must be used at least 5 times a week, counting only lunches and dinners. (Although fish is allowed at breakfast, you don't use enough to consider it a fish meal.) Just once a week, you may select from the special shellfish group and count it, if you wish, as one of your 5 must fish meals.
Meat, Poultry and Alternates: These are divided into Group B and Group C foods. Choose from Group B foods exactly 3 times a week - no more, no less - for lunch and dinner, as you wish. Group B is further divided into two parts, and you are not to choose from the second part more than once a week. Choose from Group C as desired (but allow for must meals).
7. LIVER You must eat liver at least once a week - if you have it more often, consider it in the Group C category. Liver from any meat or poultry that's permitted on program may be used: beef, chicken, calf, steer, lamb, pork, etc.
8. BREAD You may have bread at mealtime only, as listed on your Menu Plan. Use packaged, presliced, enriched white bread, 100% whole wheat bread, or enriched rolls. Each slice of bread and each roll should weigh one ounce.
9. CEREAL You may have one ounce (or cup measure equivalent) of ready to eat (not presweetened) or uncooked cereal with at least 1/2 cup skim milk.
10. CHOICE GROUP Two or three times a week you may, by omitting one slice of bread from your menu, substitute one item from this group.
11. FATS Daily, but at mealtime only, you must use one tablespoon of any one of the fats listed on p. 213 (or 2 tablespoons of imitation - diet - margarine). The fat may be used in a spread, salad dressing, or sauce; it may also be used in cooking.
12. EGGS AND CHEESE
Eggs: Use 4 eggs a week for morning or noon meals only. Cook them in shell, poach or scramble without fat. See p. 73 for additional rules.
Cheese: Cheese and cheese products, while not required, add variety to your breakfasts and lunches. Select cottage cheese made with skim milk. Use no more than 4 ounces of hard cheese weekly.
13. MILK See your Menu Plan for amounts of milk permitted; you may have skim milk, evaporated skimmed milk or buttermilk, as described on p. 196. Milks labeled "skimmed milk products" are not allowed on Program.
14. Do not eat or drink the following (except, of course, for "legal" recipes as given in this book):
Alcoholic beverages, beer, wine
Bacon or back fat (fat back)
Butter
Cake, cookies, crackers, pies
Candy, chocolate
Catsup, chili sauce
Coconut or coconut oil
Corn
Cream, sweet or sour
Cream cheese
Fried foods
Fruit, dried, canned in syrup or dietetic
Ice cream, ice milk, ices and sherbets
Jams, jellies, or preserves
Luncheon meats
Muffins, biscuits
Non-dairy creamers or toppings
Olives or olive oils
Pancakes, waffles
Peanut butter
Peanuts, other nuts
Pizza
Popcorn, potato chips, pretzels
Pork products
Puddings, custards, flavored gelatin desserts
Raw fish or meat
Specialty breads
Salad dressings
Sardines
Smoked fish (except finnan haddie and salmon)
Soda pop, ades, punch
Soups
Sugar
Syrups

FOOD RULES
BREAD
1. Amounts: Woman (1 slice for breakfast, 1 for lunch) - Man (2 slices for breakfast, 2 for lunch) - Youth (1 slice for breakfast, 2 for lunch, 1 for dinner.
2. Use packaged, pre-sliced, enriched white bread or 100% whole wheat bread. Slices should be 1/2" thick or about 1 ounce. No thin-sliced, dietetic or specialty bread. Use packaged, enriched white or 100% whole wheat rolls weighing about an ounce each.
3. The bread must be eaten at mealtime only; never between meals.
4. Exceptions: When you are having cereal for breakfast, you may either have your bread at breakfast, or transfer a slice to another meal. You may also omit one slice of bread from the menu for one of the Choice Group (but don't do this more than 2 or 3 times a week).
CEREAL
One ounce (or the cup measure equivalent) of any ready-to-eat cereal or uncooked (not presweetened) cereal may be used if desired. Cereal must be eaten with at least 1/2 cup milk. If cereal is taken - it is allowed only at breakfast - your slice of bread may be taken at breakfast or another meal.
CHEESE
1. Amounts: Breakfast (1 ounce hard or 2 ounces farmer or 1/4 cup cottage or pot cheese) - Lunch (2 ounces hard or 4 ounces farmer or 2/3 cup cottage or pot cheese.
2. Do not use more than 4 ounces of hard (or semi-hard) cheese weekly.
3. Cheeses are "illegal" if they are soft enough to spread evenly and not hard enough to slice easily. Do not use cheese spreads.
4. Any hard or sliceable cheese and any soft cheese which does not spread smoothly are approved. Follow your Menu Plan. The following cheeses are permitted:
Hard or Semi-Hard: American cheese - mild to sharp; Bleu - sharp, spicy; Canadian slices; Cheddar - mild to sharp; Colby and Coon (type of cheddar) - mild to sharp; Edam - mild, nutlike; Farmer (colby type); Feta - slightly salty; Monterey Jack (monterrey, or jack cheese) - mild; Mozzarella - mild; Muenster - mild to mellow; Parmesan - sharp, piquant; Port Du Salut (oka) - mellow to robust; Ricotta salata; Romano - sharp, salty; Roquefort - sharp and spicy; Stilton - piquant, spicy; Swiss - sweet, nutlike; Tilsit - mild to sharp.
Soft: Basket; Cottage (skim milk variety preferred); Farmer; Pot; Ricotta
CHOICE GROUP
Omit 1 slice of bread from the menu and select one item from this list 2-3 times weekly, if desired.
Beans (fresh) - lima, 1/2 cup cooked; red or white, 1/2 cup cooked; soybeans, 1/2 cup cooked; Cornmeal (1 ounce dry)
Cowpeas and/or black-eyed peas: 1/2 cup cooked; Hominy Grits (enriched): 3/4 cup cooked; Pasta (enriched): 1/2 cup cooked noodles (see note); 1/2 cup cooked pastina (see note); 2/3 cup cooked macaroni or spaghetti; Potato: 1 (about 3 ounces) baked or boiled; Rice (enriched), 1/2 cup cooked. Rice, brown: 1/2 cup cooked. Note: Green noodles and green pastina are permitted.

EGGS
1. Use 4 eggs a week, for breakfast or lunch only, never for dinner.
2. Eggs may be cooked in shell, or poached or scrambled without added fat. Do not eat raw eggs.
3. Egg whites and egg yolks may be prepared in separate recipes, provided that both white and yolk are consumed as part of the same meal.
FISH & SHELLFISH
1. Amounts: Woman, Man & Youth (2 ounces for breakfast; 4 ounces for lunch); Woman & Youth (6 ounces for dinner); Man (8 ounces for dinner)
When buying fish, allow 2 ounces extra for shrinkage in cooking and 2 ounces more for bone, in addition to cooked weight.
2. You must eat a minimum of 5 weekly fish meals (for lunch or dinner), but use shellfish only once a week. You may have more fish meals if you wish - follow the Menu Plan.
3. Use fresh, frozen or canned fish (except if packed in olive oil). Drain off oil before using any allowed canned fish.
4. The only commercially smoked fish allowed are finnan haddie and smoked salmon. Raw fish is not allowed.
5. Fish may be boiled, poached, broiled, roasted, baked or browned in a non-stick skillet and the sauce or liquid left in the pan when fish is cooked may be consumed.
6. Fats (see p. 213) may be added by any of the following methods: a) After fish has been cooked and served on your individual platter, you may add fat. b) After fish has been broiled, transfer it to an individual broiling pan, spread it with "legal" fat, and return it to the broiler for no longer than one minute. c) For luncheon, combine "legal" bread crumbs with fat, and spread on cooked fish in an individual pan, then put under broiler just long enough to melt fat (no more than one minute).
7. Approved fish (select 5 meals weekly from this list):
Abalone, Angel, Bass, Blackfish, Bluefish, Bonita, Bullhead, Buffalo, Butterfish, Carp, Catfish, Chicken haddie, Clams, Cod, Crappie, Cusk, Dolphin, Drum fish, Eel, Finnan haddie, Flounder, Frog's legs, Grouper, Haddock, Halibut, Leopard shark, Mackerel, Mullet, Octopus, Oysters, Perch, Pike, Pompano, Porgy, Porpoise, Red Snapper, Roe (from any fish in this group), Salmon, Scallops, Scrod, Sculpin, Scungilli, Scup, Shad, Shark, Smelts, Snook, Sole, Speering, Squid (cuttlefish), Sturgeon, Sucker, Sunfish, Swordfish, Tile fish, Trout, Tuna, Turbot, Weakfish, Whitefish, Whiting.
8. Choose only once a week, if desired.
Crab, Crayfish, Lobster, Mussels, Shrimp
FRUIT
1. Amounts: Woman (3 fruits a day); Man and Youth (5 fruits a day)
2. One fruit must be taken at breakfast. Select 1 daily from List #1 and the others from List #1 or #2.
3. Use fresh, unsweetened frozen or unsweetened canned, packed in its own juice. Freeze dried may be used if equated to fresh fruit.
4. List #1: Choose 1 fruit from this list daily.
Cantaloupe, 1/2 medium; Currants (fresh), 3/4 cup; Fruit juice: orange, grapefruit, orange and grapefruit, or tangerine, 1/2 cup (4 fl ounces); Grapefruit, 1/2 medium; Honeydew or similar melon, 2-inch wedge; Orange, 1 small; Orange sections with juice, 3/4 cup; Papaya (1/2" cubes), 3/4 cup; Strawberries, 1 cup; Tangelo, 1 small; Tangerine, 1 medium; Tomato juice or mixed vegetable juice, 1 cup (8 fl ounces); Ugli fruit, 1 medium. Note: If tomato juice is used in this way - it is in addition to your daily bonus of 12 ounces tomato juice.
5. List #2: Choose daily from this list, if desired.
Apricots (12 per pound), 3 whole or 6 halves with 2 tbsp juice; Berries (blackberries, blueberries, loganberries or raspberries), 1/2 cup; Boysenberries, 2/3 cup; Caimito, 1 medium (available in Puerto Rico); Crab apple, 2; Cranberries, 1 cup; Gineps, 2; Guava, 1 medium; Jobo, 1 medium; Mandarin orange, 1 medium; Mandarin orange sections, 1/2 cup; Nectarine, 1 medium; Paw Paw, 1/4 medium; Peach, 1 medium or 2 halves or 1/2 cup slices with juice; Pineapple (canned in its own juice), 2 small slices (or 1 large) with 2 tbsp of juice or 1/2 cup crushed, chunks or diced, with juice; Pineapple (fresh), 1/4 medium; Plums (any type), 2 medium or 1 large; Rhubarb, 2 cups raw or 1 cup cooked; Sour sop, 1/3 cup; Sweet sop (or sugar-apple), 1/2 cup.
You may choose from the following daily if desired: Woman (as 1 of your 3 fruits); Man (as 2 of your 5 fruits); Youth (as 3 of your 5 fruits)
Apple, 1 medium; Pear, 1 medium
6. List #3: Once a week, if desired, you may substitute one of the following for one of your daily fruits. Do not choose the same fruit every week. Woman and Man (On the day you make this choice, do not include an apple or pear among your fruits); Youth (On the day you make this choice, do not include more than 2 apples or 2 pears among your fruits).
Banana, 1 medium; Grapes (any type), 1 cup; Sapote (marmalade plum), 1/4 cup diced; Sweet or sour cherries, 1/2 cup pitted or 3/4 cup unpitted.
LIVER
1. Amounts (net cooked weight): Woman and Youth (4 ounces for lunch, 6 ounces for dinner); Man (4 ounces for lunch, 8 ounces for dinner)
2. Liver must be eaten at least once a week, either for lunch or dinner. It may be taken more often. If so, consider it as a Group C meat, which may be broiled, baked, roasted or pan broiled (without added fat). If liver amount is split, you may not count it as one of your required liver meals.
3. Liver from any meat or poultry that's allowed on Program may be used. This includes chicken and calf liver (the tenderest and most delicately flavored); lamb (not often available), steer and baby beef liver (usually tender and of good quality); and the more robust kinds of liver, which include mature beef, turkey, rabbit and venison livers. This last group of livers are frequently marinated for 30 minutes before they are cooked. Or they may be covered with boiling water, drained after a few minutes, dried and cooked as directed in the recipe.
MEAT, POULTRY AND ALTERNATES
Amounts (net cooked weight): Woman, Man and Youth (4 ounces for lunch or Alternates, 7 ounces; except soybeans, 6 ounces); Woman and Youth (6 ounces for dinner or Alternates, 10 ounces; except soybeans, 9 ounces); Man (8 ounces for dinner or Alternates, 14 ounces; except soybeans, 12 ounces).
Meat and Poultry
1. For each serving, allow 2 ounces for shrinkage in cooking and 2 ounces for bone, in addition to cooked weight. Fresh and frozen meats are permitted. The only smoked (or cured) meat allowed is ham.
2. Remove all visible fat before cooking.
3. Broil, bake or roast Group B Meat on a rack. Broil, bake, roast or pan broil Group C Meat. Meat marked with an Asterisk may be boiled. To do this, pierce first if necessary, then boil until cooked. Drain before serving.
Alternates
Dried peas and beans, as listed, may be used. Cook them according to package directions. Drain, weigh and serve in the amounts indicated in your Menu Plan. Liquid drained from Alternates may be consumed.
Group B (choose only 3 times a week): Beef, Gizzards; Kidney (beef, calf, lamb); Lamb
Choose only once a week, if desired: *Frankfurters (all beef); *Ham; *Heart; *Knockwurst (all beef); *Sweetbreads (beef, calf, lamb); Pork; Beans, dried lima, red or white; Lentils, dried; Peas, dried, black-eyed or cowpeas, chick or garbanzos, split. *Can be boiled, pierce first if necessary, drain.
Group C (choose as desired): Antelope; Buffalo; Capon; Caribou; Chicken; Cornish hen; Elk; Goat meat; Guinea hen; Moose; Pheasant; Pigeon; Quail; Rabbit; Soybeans, dried; Squab; Tripe; Turkey; Veal; Venison.
MILK
1. Amounts: Woman and Man (16 fl ounces skim milk, or 12 fl ounces buttermilk, or 8 fl ounces evaporated skimmed milk); Youth (1 quart skim milk, or 24 fl ounces buttermilk, or 16 fl ounces evaporated skim milk).
2. The skim milk we allow is the instant non-fat dry milk, reconstitute according to label directions; or skim milk labeled either "skimmed milk" or "modified" or "fortified skim milk" with no whole milk solids added. Do not use milk labeled "a skimmed milk product" or "99% ft free."
3. Your daily allowance of evaporated skimmed milk may be diluted with an equal amount of water to make a total of 16 ounces skim milk.
4. The buttermilk may be made from either whole or combination of skim milk and whole milk; Bulgarian buttermilk is not permitted.
5. You may use your milk at any time, at meal times, as snacks, at bedtime, in coffee or tea, or in our popular milk shakes and whipped toppings, but you must consume the amount allotted to you in your menu plan.
6. Mix-and-match your milk if you like. For example, a woman may use 1 cup (8 fl ounces) skim milk and 1/2 cup (4 fl ounces) evaporated skim milk to complete daily requirement.
7. Instant non-fat dry milk reconstitutes to the ratio of 1:3; therefore, if you stir 2 tsp dry milk into your coffee, you must count 6 tsp (1 fl ounce) skim milk.
FATS
1. Fats in the amounts included in your Menu Plan must be taken daily (at mealtime only):
1 tbsp (3 tsp) mayonnaise; or 1 tbsp (3 tsp) vegetable oil; or oils such as corn, cottonseed, safflower, sesame seed, soybean, peanut and sunflower; or 1 tbsp (3 tsp) liquid vegetable oil margarine or 2 tbsp (6 tsp) liquid vegetable oil imitation (or diet) margarine.
2. Fats may be mixed-and-matched; e.g., you may have 1 tsp margarine and 2 tbsp mayonnaise daily.
3. Any product labeled "mayonnaise" and any oil labeled "vegetable oil" may be used.
4. Two types of margarine may be used. Molded margarines in stick form or by the pound may be used only if the first word on the label ingredient list is "liquid" followed by the name(s) of the vegetable oil(s) used. The second type of margarine which may be used includes those labeled "imitation and/or diet" margarine. These are usually sold in containers.
5. Fat must always be spread with a spatula or knife (not brushed on) so that none will be lost.
USE AS DESIRED
1. Dietetic Products: Two are permitted, in reasonably unlimited amounts: Any artificially sweetened carbonated beverage not to exceed 15 calories per day. If a 12-ounce container of beverage has only 3 calories, you may consume 5 containers in one day. If a 16-ounce bottle contains 8 1/2 calories, you may drink 28 ounces per day. Any dietetic beverage that contains 3 calories per fl ounce must be limited to approximately 5 ounces. Artificial sweeteners: There's no limit on the amount allowed (until you reach the Leveling Plan). However, many of the revised formulas for sugar substitutes have changed in caloric content. Check labels: If the packet (equivalent to 2 tbsp or more of sugar) lists up to 4 calories, consider it "legal."
2A. Unlimited - Use as desired the following: Browning sauce (liquid); Clam juice; Club soda; Coffee; Dehydrated vegetable flakes (as seasonings), e.g. celery, chives, onion parsley, not dehydrated vegetable flakes containing carrots or potatoes; Herbs, spices and other seasonings (e.g. shake-on type) for flavor. Shake-on seasonings in which either sugar or starch is listed as first ingredient are not permitted; Horseradish (red or white); Lemon and lime juice, fresh or reconstituted (for flavoring only); Mustard, prepared or dry; Pepper sauce; Postum (limited to 2 cups daily); Red hot sauce; Salt, pepper; Seaweed (agar agar, dulse, kelp, etc.); Soy sauce; Tea (mint, Gossip, rose hip, sassafras, unsweetened instant teas, and usual tea leaves); Vinegar (all vinegars are "legal": Cider vinegar, made from apples, wine vinegar from grapes, malt vinegar from grain, etc.); Water, Worcestershire.
2B. Limited Items - Bouillon cubes, instant broth and seasoning mixes: Not more than 3 per day; Extract and flavors (natural or with added imitation flavor): Use 2 tsp per day. Please note that we use the term "flavor extract" throughout the book to signify products labeled either "flavor" or "extract."; Unflavored gelatin: Up to 3 envelopes (3 tbsp) per day. Kosher unflavored gelatin is permitted; Tomato Juice or Mixed Vegetable Juice: You may use up to 1 1/2 cups (12 fl ounces) daily, if desired. In cooking, 3/4 cup tomato puree or 1/3 cup tomato paste may be used in place of 1 1/2 cups tomato juice reduced to half its volume.
#3 VEGETABLES
1. Use vegetables raw or cooked; fresh frozen (without sauce), or canned, either at meals or between meals (but always have at least one #3 vegetable at lunch).
2. You may eat all you want from Group A. Eat up to 4 cups raw or 2 cups cooked from Group B. Note that cucumbers, peppers, pickles and tomatoes are counted rather than measured. The number listed (e.g. 2 medium cucumbers) counts as the total daily requirement of #3B vegetables. However, you may mix and match; for example, on the day you use 1 medium tomato, you may also have up to 1 cup cooked or 2 cups raw #3B vegetables.
*3. Please note asterisks designating dark green, deep yellow and red vegetables. You must select from these marked vegetables at least 2-3 times weekly. Vary your selection from day to day.
3A. Unlimited: Capers; Celery; Chicory; Chilies (peppers); Chives; Escarole; Gherkins; Lettuce; Nasturtium leaves; Parsley; *Pimentos; Radishes (Daikon); Romaine; Truffles; Watercress (Peppergrass).
3B. Moderate Amounts: Anise; Asparagus; *Bean sprouts; *Beans, green; Beans, wax; *Beet greens; *Broccoli; Cabbage, red or white; Cabbage, swamp; Cauliflower; Chard (Swiss); Chinese cabbage (Bok Choy); Chinese pea pods (Snow Peas or Chinese peas); Chinese winter melon (Tonqua); Collard Greens; Cucumbers, 2 medium; *Dandelion greens; Eggplant; Endive (including Belgian); Fennel; Fiddlefern (Fiddlehead greens); Finocchio; Grape leaves; *Kale; Kohlrabi; Mushrooms; *Mustard greens; *Peppers (green and red), 2 medium; Pickles (dill, sour), 2 medium; Poke salad greens; Sauerkraut; Sour grass; *Spinach; Squash (summer); Casserta; Chayote; Cocozelle; Cymling; Pattypan; Scalloped; Spaghetti; Straight or Crookneck; Vegetable Marrow; Zucchini; Tomatoes, cherry (1 1/2" in diameter), approximately 10-12; *Tomatoes (green or ripe), 2 medium; Turnip greens.
#4 VEGETABLES
1. You must eat 4 ounces (drained raw or cooked weight) per day, or a combination totaling that amount (for example, 1 ounce each of 4 different kinds). The #4 vegetables may be eaten only at the noon or evening meal.
B Please note asterisks designating dark green, deep yellow and red vegetables. You must select from these marked vegetables at least 2-3 times weekly. Vary your selection of #4 vegetables from day to day.
3. These may be bought fresh, canned or frozen (except for those frozen with butter or other sauces); they may be eaten raw or cooked.
4. Drain your vegetable before you weigh it, but not down the drain. You may consume the liquid as is, or use it to replace water in making soups from bouillon cubes, etc.
5. The following vegetables belong to this group:
Artichoke hearts; Bamboo shoots; Beets; Burdock; *Brussels sprouts; *Carrots; Celeriac (celery roots); Jicima; Leeks; Okra; Onions; Oyster plant (Salsify); Parsnips; *Peas; *Pumpkin; Rutabagas; Scallions; *Squash (winter) - Acorn, Banana, Butternut, Calabaza, Des Moines, Gold Nugget, Hubbard, Peppercorn, Table Queen or Danish Turban, Turks Turban; Turnips.
From "Weight Watchers Program Cookbook" by Jean Nidetch
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