But into which food group do you think most of the food you can buy at the fair fits? That's right... the treats and goodies you'll find at the state fair or county fair are "discretionary calories" -- or what we think of as "extras." Those extra calories are typically limited to 100 to 300 calories per day for most of us (see the pyramid.gov site for details).
A few hundred calories aren't going to go far when you start looking at your food choices at the fair. But one way to enjoy extra goodies is to plan ahead and consume fewer calories a day or two before the festivities.
Then keep in mind that once you get to the fair, you will want to:
Another good option is to plan for more activity, such as walking a little extra to burn off the calories in those fair delicacies. Put on some comfortable shoes and consider wearing a pedometer if you really want to track your steps. (Tip: One mile equals about 2,000 steps.)
On average, a 120-pound person burns about 80 calories an hour walking at 2 miles per hour; a 180-pound person burns around 120 calories an hour. The number of calories you burn walking depends on your own body weight and the distance you walk. Heavier weight people will burn more calories per mile and you'll burn more calories the further you walk. If you can walk a mile in 15 minutes, you'll likely burn about 100 calories... though while at the fair you're unlikely to be walking at that pace.
Here's a list of how the calories in typical fair foods translate into the number of miles you would need to walk to burn off those calories.
Even with the best intentions, some of you may feel that you've overindulged by the time you're leaving the fair. If you're looking for a back-up plan, consider that tomorrow is another day. Get yourself back on track with your food choices and get going on your exercise.
A transgression here or there for a special occasion will not undo an otherwise healthy lifestyle. Remember, it's all about the choices that you make on an everyday basis that really matter the most.
This article is by Shirley Perryman, MS, RD, Department of Food Science and Human Nutrition, Colorado State University, Cooperative Extension Specialist
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