TO lose weight, you must exercise, but managing food intake is just as important, Gold’s Gym personal trainer Jerry Diaz said.
A former CNMI basketball player, Diaz said proper food intake is crucial to energize an athlete. Under-fueling, he added, can result in poor performance and fatigue.
As a certified National Academy of Sports Medicine fitness nutritionist for five years now, Diaz understands that “food is energy in a deeper sense.”
He said an individual must be aware of how much energy (food) is taken in and utilized (burned) throughout the day.
Ignoring this concept will lead to frustration. But Diaz said even when managing foot intake, it is sometimes hard to avoid cravings for junk food or your favorite “unhealthy” meal.
He said it is normal to crave for junk food. Instead of avoiding junk food, however, Diaz recommends focusing on the amount consumed.
When Diaz takes in a client, he said his job is to provide the individual opportunities to be successful based on the person’s lifestyle and financial status.
Based on an initial assessment, Diaz then creates a visual chart of what habitual practice can lead to weight loss and/or lean muscle gain.
He also explains to the client why food intake is very important.
Culinary expert
Zenn Joseph Quitugua Tomokane, an executive sous chef at Hyatt Regency Saipan, has more than 20 years of experience in the culinary arts, and he knows what it means to eat with a purpose.
“We all eat with a purpose,” he said. “It can be to satisfy our hunger or craving. What is important is to make the right choice either way. And eating healthy is always a great start to living happy.”
A husband and father of two, Tomokane has created a dish that pays tribute to fishermen and farmers.
“Without them it would be very difficult for great food to be made,” he said, adding that the baking process “represents our bakers.”
The dish consists of newly harvested eggplants charred over fire and placed on fresh Marianas fish wrapped in young banana leaf and baked. It is then served with finadeni seasoned okra and pickled green papaya.
Månnge’!
Zenn Tomokane preps a meal.
Contributed photo
Zenn Tomokane shows a meal that consists of newly harvested eggplants charred over fire and placed on fresh Marianas fish wrapped in young banana leaf and baked. It is served with finadeni seasoned okra and pickled green papaya.
Contributed photo
