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Just Have a Plan for Getting Your Diet Back on Track, Experts Say

Nov. 26, 2008 -- No matter how earnestly you resolve not to overindulge this Thanksgiving, you will probably eat more than you should.

After all, a typical Thanksgiving meal can add up to 3,000 calories or more. And if you snack throughout the day or eat two big meals, you could easily double that for the day.

One of the biggest culprits? Pecan pie. A single slice with whipped cream has about 800 calories -- more than a meal's worth of calories in a single dessert.

You won't find much that's low calorie elsewhere, either, unless your feast happens to have a raw veggie plate. Here's how some other Thanksgiving favorites stack up:

  • Roasted dark and white meat turkey with skin -- 450 calories
  • Homemade stuffing with gravy -- 600 calories
  • Cranberry relish -- 200 calories
  • Candied sweet potatoes -- 400 calories
  • Green bean casserole -- 190 calories
  • Pumpkin pie with whipped cream -- 400 calories
  • Cup of eggnog -- 400 calories

Who even wants to think about how long it would take to work all that off!

So what's a dieter to do?

WebMD contacted three well-known experts to get their take on Thanksgiving feasting. Their advice: Enjoy the day, and get back on track Friday.

"It's not the easiest time to eat sensibly and I don't advise trying very hard," says NYU professor of nutrition Marion Nestle, PhD, MPH, who wrote the 2006 book What to Eat.

"My approach is to pick and choose," she tells WebMD. "I taste everything, keep the servings really small, and save room for seconds of the foods I really like. But if family dynamics mean that the cook will never forgive you if you don't eat the food, it's best to eat the food, enjoy every bite, and deal with dieting later in the week."

Physician John La Puma, MD, says even totally out-of-control days won't lead to significant weight gain if you have only few of them a year.

An accomplished cook who has adopted the pseudonym 'ChefMD,' La Puma is the author of the book ChefMD's Big Book of Culinary Medicine.

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