The Optimal Weight 5&1 Plan™ The Optimal Health 3&3 Plan™ The Habits of Health System The Optimal Weight 5&1 Plan™The premier plan exclusive to Take Shape For Life®, with the best value*! Take Shape For Life® offers structured eating plans with scientifically formulated meal replacements and nutritionally sound products as a catalyst to help people safely and easily lose weight. But that’s just the beginning: our plans also include sustaining your healthy weight and replacing poor habits with new ones to gain lifelong optimal physical health. The Optimal Weight 5&1 Plan™ has a long, successful, scientifically-proven track record of helping thousands of Americans lose weight! It's fast, hassle-free, simple to follow and based on the healthy habit of eating 6 total meals per day – one every 2-3 hours! And your results on the Optimal Weight 5&1 Plan™ are enhanced by the unique support system we offer – your support from your Health Coach, the Habits of Health System and our Optimal Health™ community.

Choose 5 meal replacements a day, one every 2-3 hours Choose from over 70 different, delicious meal replacements such as shakes, soups, bars, hot beverages, hearty choices, cheese puffs, pretzels, pudding, and brownies Each has virtually the same nutrition profile designed to meet all your vitamin, mineral and nutrient needs Eat 1 Lean & Green Meal when it's most convenient (Lean & Green = lean protein + a vegetable) Create a fat burning state in your body while feeling full and satisfied Meal replacements are convenient and can be used on-the-go *The 5&1 Plan will still be offered as one of many Medifast Weight Control Center Plans. † Average weight loss for Clients on the Optimal Weight 5&1 Plan™ with support is 20 lbs. Make it even easier to follow our clear, simple Optimal Weight 5&1 Plan™by choosing one of our BeSlim® Kits and joining the BeSlim® Club – our BEST VALUE! The BeSlim 30-Day Variety Kit gives you a sampling of shakes, bars, and meals to support you on your journey.

View Detail »$310.25*ORDER NOW » Our pre-selected BeSlim On-the-Go Lifestyle Kit is perfect for busy people like you. This kit contains classic favorites that are most portable and can go wherever you go! This BeSlim 30-Day Favorites Kit includes a variety of Client favorites, including shakes, bars, pancakes, soft bakes and more! BeSlim Optimal Favorites Kit This BeSlim 30-Day Optimal Favorites Kit includes a variety of Client favorites, including shakes, bars, pancakes, soft bakes and more, as well as Dr. A’s Habits of Health and Living a Longer Healthier Life: The Companion Guide to Dr. A’s Habits of Health! View Detail »$346.25*ORDER NOW »Choose 5 FREE Meal choices when you order one of our BeSlim® 30-Day Kits and join the BeSlim ® Club, and you'll also receive exclusive savings of $11.90 on first-time orders only when you purchase one of our BeSlim® Kits and join the BeSlim® Club! Discount to appear in Shopping Cart. Over $100 savings refers to the value of the 5 free boxes ($94.75), 10% in Rewards earned for your next order ($25+), and a free Blender Bottle ($7.50).

Please see the BeSlim® Club terms and conditions for complete details. JOIN OUR BESLIM® CLUB for exclusive discounts, Rewards, free shipping, and access to special offers, only for BeSlim® Club members! Body Mass Index (BMI) There are three measurements that can give you an assessment of your current overall health—your weight, your body mass index (BMI) and you waist circumference. Skid Steer Auger Attachments SaleYour BMI is also an important measure of your risk for diseases, including cardiovascular disease, diabetes, and a variety of cancers. Ready Made Curtains 120 Inch DropYour BMI will go down as you lose weight, and the goal should be to get to a BMI of 25, or lower. Vacum Cleaner Mobil Termurah

Our Optimal Weight 5&1 Plan™ can help you do this safely and effectively. Just a 10 percent reduction in your weight can lower your risk of disease by over 50 percent! And that risk continues to decrease as you lower your BMI to the healthy number of 25 or lower. At Take Shape for Life®, one of the goals of each Health Coach is to help their overweight clients reach their optimal weight as measured by his or her Body Mass Index (BMI). The National Institutes of Health and the National Heart, Lung & Blood Institute support the use of BMI as it provides a more accurate measure of total body fat compared with the assessment of body weight alone. Please note: There are some limitations to the Body Mass Index calculation, because it does not measure body composition. BMI overestimates body fat in persons who are very muscular and it can underestimate body fat in persons who have lost muscle mass—e.g., many elderly. People with more muscular builds may be classified as overweight according to BMI numbers even if they have a very healthy body fat percentage.

A high BMI from increased muscle alone is not associated with health risks. How to Visualize Portion Sizes Program & Product FAQsFood Costing Cooking Loss Test Some meats cannot be accurately portioned until they are cooked. This applies particularly to roasts, which shrink during cooking. The amount lost due to shrinkage can be minimized by incorporating the principles of low-temperature roasting, but some shrinkage is unavoidable. The cooking loss test serves the same function as the meat cutting yield test. Their similarities and differences will become evident in the discussion below. Figure 13 shows a sample cooking loss test form. Item: Leg of Lamb Time: 2 hours and 30 minutes Figure 13: Cooking loss test form When using a cooking loss test form, note the following, referring to Figure 13: The form specifies the time and temperature of the roasting. The column headings are similar to the column headings on the meat cutting yield test form (Figure 12), as you are measuring similar things.

The first line in Figure 13 lists the weight and wholesale cost of the roast (total value). The trimmed weight is the weight of the roast that is placed in the oven. Some fat and gristle has been trimmed off in the kitchen. In the example, about 900 g have been trimmed. Technically, if the trim has some value, it should be used to reduce the total value of the roast. However, for simplicity it is ignored in this example. After cooking for 2 hours and 30 minutes (the time stated on the test form), the roast is weighed and the cooked weight is entered on the form. The weight loss in cooking is determined by subtracting and the value entered on the form. The cooked roast is then deboned and trimmed. The weight of this waste is recorded. The weight of the remaining roast is determined. This is the amount of cooked roast you have available to sell and which can be divided into portions. Notice that the total value (that is, the cost) of the roast remains the same throughout the process.

Only the weight of the roast changes. The percentage of total weight figures are calculated in the same way they were determined in Figure 12. The cost of usable kg is determined by dividing the saleable weight into the total value of the roast. Portion size is determined by restaurant managers, and the portion cost is calculated by multiplying the cost of usable kg and the portion size. This is the same procedure used to determine portion cost on the meat cutting yield test form. The cost factor per kg is the ratio of the cost of usable kg and the original value per kg. cost factor per kg = cost of usable kg/value per kg The cost factor per portion is again found by multiplying the cost factor per kg by the portion size. As with the meat cutting yield test, the most important entries on the cooking loss test sheet are the portion cost and the cost factor per kg as they can be used to directly determine the portion and kilogram costs if the wholesale cost unit price changes.

Yield percentages are the ratio to total weight values found for usable meat on the meat cutting yield test sheet and the saleable weight found on the cooking loss test. Once found, yield percentages (or yield factors as they are sometimes called) are used in quantity calculations. The general relationship between quantity and yield percentage can be seen in the following equation: quantity needed = (number of portions x portion size)/yield percentage Find the quantity of pork loin needed to serve 50 people 250-g portions if the yield percentage is 52% as in Figure 12. = (50 x 0.250 kg)/52% You need just over 24 kg of untrimmed pork loin to serve 50 portions of 250 g each. The yield formula can be restated in other ways. For example, if you needed to find how many 125 g portions of lamb can be served from 12 kg of uncooked lamb given a yield factor of 43%, you could use the following procedure: number of portions  = (quantity on hand x yield percentage)/portion size