What Nutritionists Really Eat

Nutritionists Eat Cheesy Rice

"About twice a month, I'll cook risotto Milanese for my family. The dish calls for a lot of butter and Parmesan cheese, and it tastes fabulous."
-- Leslie Bonci, M.P.H., R.D., director of sports nutrition at the University of Pittsburgh Medical Center

...A cup of low-fat vanilla yogurt, sprinkled with almonds and blueberries or strawberries.

...A whole-wheat pita stuffed with hummus, feta cheese, baby carrots, grape tomatoes and sliced cucumbers. Afterward, I eat an apple or a pear.

A stir-fry made with frozen Oriental vegetables, plus shrimp, scallops or tofu.

Fat-free dressings -- I can't stand them!

When we're driving to the beach, we occasionally stop at Wendy's -- my pick of the fast-food chains. I have a main-course salad and half a baked potato.

...On Friday, Saturday and Sunday nights. I usually have just one glass, but if we're eating out, I may have two.

Roast them. I drizzle olive oil on a foil-lined cookie sheet, place vegetables like asparagus, squash and bell peppers on the tray, add a little more oil along with salt and pepper and cook at 450 degrees for five minutes.

I adore carrot cake, but because of the calories I have it only occasionally, like on Thanksgiving.

I want to crunch on something, so I reach for biscotti or a hard sourdough pretzel.

...Fettuccine Alfredo. The calories (1,130 per serving at the Macaroni Grill) make the dish not worth it to me.

If a snack food has more than 200 calories a serving, I put it back on the shelf.

I run five times a week -- 30 minutes on weekdays, 60 minutes on the weekend. I also strength-train three times a week for 20 minutes. And I spend a lot of time walking our dog!