For information on Herbalife products or for help with your Nutrition please contact me on: email: healthyestelle@gmail.com skype: starestelle59 1. The macro and micro nutrients the body requires 2. The main functions of each nutrient 3. The best food sources for each nutrient 4. The five different food groups 5. The main nutrients of each of the food groups 6. Recommended daily servings 7. The main nutrients you receive from fruit and vegetables 8. Why these nutrients are so important for you 9. Four key nutrients, vitamin C, vitamin A and potassium

1. Science of Nutrition Training
EMEA

2. What does your body need?
Mini and Maxi PowerPoint
Protein
Carbohydrates
Unsaturated fats
Vitamins & minerals
Omega‐3 fatty acids
Fibre
Water
Exercise & relaxation
2

3. What does your body need?
In this section you will learn:
1.
The macro and micro nutrients the body requires
2.
The main functions of each nutrient
3.
The best food sources for each nutrient
3

4. What does your body need?
Function
Nutrient
1.
2.
Producing enzymes, hormones, and
other substances the body uses.
3.
Helping the body resist diseases, by
helping keep the body healthy.
4.
Protein
Building and repair of body tissues.
Providing stamina and energy.
(Animal and Plant)
1.
Carbohydrates
(Complex and Simple)
Fats
The most common source of energy
for the body.
2.
Carbohydrates participate in cellular
functions such as cell growth,
adhesion and fertilisation.
1.
Source of concentrated energy.
1.
Choose these as a preference to
saturated fats to help maintain
healthy blood cholesterol levels.
(Monounsaturated, Polyunsaturated)
Unsaturated Fats
Good Food Sources
In terms of diet, aim to eat a diet with a
higher proportion of plant protein than
animal protein.
Good sources of animal protein include;
meat, poultry, fish, eggs and dairy.
Good sources of plant protein include;
legumes (beans and pulses) nuts and
seeds.
Good sources of complex carbohydrates
include; rice, pasta, potatoes, grains,
brown rice, oats, wheat, barley, corn,
legumes, chick peas, lentils, soy,
vegetables and whole fruits,
You should limit consumption of simple
carbohydrates; sweets, candy, biscuits,
cakes, and similar refined foods.
Olive oil, canola oil, fish, safflower,
sunflower, corn and soybean oils,
avocado, nuts and seeds.
4

5. What does your body need?
Nutrient
Function
1.
Vitamins
(Fat Soluble and Water
Soluble)
Vitamins are natural substances
derived from animals and plants
that the body utilises in order to
sustain various bodily functions,
and keep the body healthy.
2.
Many vitamins are considered
beneficial antioxidants, which
prevent and repair the damage of
free radicals.
1.
Mineral elements have two general
body functions; building and
regulating.
Minerals
2.
Omega-3 Fatty Acids
1.
Their building functions affect the
skeleton and all soft tissues. Their
regulating functions include a wide
variety of systems, such as assisting
with blood clotting and the nervous
system.
Omega-3 fatty acids are highly
concentrated in the brain, and are
important for growth and
development including of the brain
and eyes.
Good Food Sources
Meat, butter, cheese, milk, eggs, chicken,
salmon, fish, fish oils, asparagus, broccoli,
spinach, peppers, carrots, bananas,
potatoes, dried apricots, strawberries,
kiwifruit, oranges, avocados, tomatoes,
red grapes, sweet potatoes, nuts,
wholemeal and wholegrain products.
Green leafy vegetables, cheese, yogurt,
other diary products, meat, poultry,
salmon, wholegrain foods, almonds, soy
products, potatoes, beans, legumes,
apricots, bananas and avocados.
Fish; such as salmon, tuna, and
halibut, other seafood including algae
and krill, some plants, and nut oils.
5

6. What does your body need?
Nutrient
Function
1.
Fibre
(Insoluble and Soluble)
Aids the digestive system.
2.
Helps to maintain healthy blood
cholesterol levels.
3.
Helps to control blood sugar levels
which in turn controls appetite.
Good Food Sources
Beans, brown rice, fruits with edible
seeds, oats, pulses, wheat brain,
wholemeal and wholegrain breads,
cereals, pasta, apples, barley,
citrus, legumes, oats, peers and
strawberries.
+
6

7. How does your body get it?
In this section you will learn:
1.
The five different food groups
2.
The main nutrients of each of the food groups
3.
Recommended daily servings
7

8. How does your body get it?
Source: www.food.govt.uk
8

9. How does your body get it?
Food Groups
Main Nutrients
Daily Servings
Fruit and vegetables
Vitamin C, vitamin A , folate / folic acid
and fibre.
5-7 servings each day.
Eat a wide variety of different types and colours.
Bread, cereals and
potatoes
Carbohydrates, fibre, calcium, iron
and some B vitamins.
4-6 servings each day.
Eat plenty, avoid adding fats and sugars.
Iron, protein, vitamin B12, zinc,
magnesium.
2-3 servings a day.
Choose lower fat alternatives.
Milk and diary foods
Calcium, vitamin A, vitamin B12,
vitamin D, and protein.
2-3 servings each day.
Choose lower fat alternatives.
Food containing fat;
food and drinks
containing sugar
Fats, including some essential fatty
acids, salts and sugars.
They should be eaten in moderation.
Eat in small amounts.
Meat, fish and alternatives
9

10. Introducing the five food groups
In this section: you will learn about the key nutrients
relevant to the following food groups;
1.
Fruit and vegetables
2.
Breads, cereals and potatoes
3.
Meat, fish, and alternatives
4.
Milk and diary foods
5.
Food containing fat; foods & drinks containing sugar
10

11. Fruit and Vegetables
In this section: you will learn the following;
1.
The main nutrients you receive from fruit and vegetables
2.
Why these nutrients are so important for you
3.
Four key nutrients, vitamin C, vitamin A and potassium
11

12. Fruit and Vegetables
1.
Antioxidants and phytochemicals
Fruit and vegetables contain many antioxidants and
phytochemicals which help the body deal with free
radicals. Free radicals are believed to contribute to health
concerns such as cancer, heart disease, inflammation
conditions as well as the aging process, and the decline of
both the immune and central nervous system.
2.
Vitamins and minerals
Fruit and vegetables contain vitamins and minerals which
are vital for bodily functions and to remain healthy.
3.
Fibre
Fruit and vegetables are a great source of dietary fibre
which helps to keep the digestive system healthy.
12

13. Your diet of fruit and vegetables
13

14. WHAT
Vitamin C
The average person should consume
80mg of Vitamin C per day.
2.
It plays a significant role as an antioxidant.
It is essential for collagen production which is present in muscle and bones
and holds cells together.
2.
It is used by the body during healing from infection; disease, injury, or
surgery.
3.
It helps to repair and maintain healthy cartilage, bones, teeth and gums and
assists in the prevention of blood clotting and bruising.
4.
WHY?
Vitamin C or Ascorbic Acid is a water-soluble vitamin that is dispersed
throughout the body.
1.
TIP
1.
It aids the absorption of iron from vegetable and cereal sources.
Vitamin C is not manufactured or stored in the body, it needs to
be given to the body each day.
14

15. Vitamin C
The average person should consume
80mg of Vitamin C per day.
180
One half cup of
raw Red Sweet
Pepper = 142mg
160
Herbalife
Multivitamin 2
1 tablet, 3 x a day
= 150mg
140
120
Amount of Vitamin C in mg
100
80
3/4 cup of
Grapefruit Juice
= 50-70 mg
One medium
Kiwi Fruit
= 70mg
One medium
Orange = 70mg
Recommended
60
40
20
Multivitamin Complex Formula 2 (as per serving suggestion) gives you 250% EU RDA
15

16. WHAT
Vitamin A
The average person should consume
800mg of Vitamin A per day.
It plays an important role in vision, allowing us to see in poor light.
2.
It aids bone growth, reproduction, cell division and cell differentiation, which is the
process by which a cell decides what it is going to become.
3.
It helps maintain the surface linings of the eyes and the respiratory, urinary, and
intestinal tracts.
4.
WHY?
Vitamin A is the collective name for a group of fat-soluble vitamins which are
obtained from the diet in two forms either as retinol (from animal products) or in
the form of carotenes (the pigment in dark green and bright orange fruits and
vegetables) which the body converts to retinol.
1.
TIP
1.
It works alongside vitamins C and E as a powerful anti-oxidant.
If you smoke, drink alcohol, or have a diet extremely high in protein
then your requirements for Vitamin A would need to be increased.
16

17. Vitamin A
The average person should consume
800mg of Vitamin A per day.
1000
900
Recommended
800
1 medium Wedge Cantaloupe Melon = 700 mg
700
Herbalife
Multivitamin 2
1 tablet, 3 x a
day = 1000mg
600
1 Mango = 475mg
Amount of Vitamin A in mg
500
400
300
100g Pistachio Nuts
= 200mg
25g Cheddar Cheese
= 210mg
200
100
Multivitamin Complex Formula 2 (as per serving suggestion) gives you 125% of EU RDA
17

18. WHAT
Potassium
The average person should consume
2000mg of Potassium per day.
WHY?
Potassium is a chemical element and dietary mineral crucial to the normal workings
of the human body. Without it we couldn’t move or even breathe.
1.
TIP
1.
It regulates heart function; helps the lungs eliminate carbon dioxide and is necessary
to control blood pressure.
2.
It works with sodium to regulate fluid balance in and outside of the cells and helps
maintain the body’s acid/alkali balance.
3.
It plays a fundamental role in muscle growth and contractions, nerve cell function,
and protein synthesis.
Muscle cramps, nausea, weakness and being lethargic are all possible
signs of potassium deficiency.
18

19. Potassium
The average person should consume
2000mg of Potassium per day.
500
450
30g Muesli serving
= 360mg
400
350
1 medium Banana
= 300mg
1 Baked potato
= 300mg
300
1 Serving of F1
Shake = 500mg
Amount of Potassium in mg
250
200
100g Skimmed Milk
= 150mg
150
100
50
1 Scoop of Formula 1 Shake gives you 25% of EU RDA
19

20. WHAT
Vitamin E
The average person should consume
12mg of Vitamin E per day.
As an antioxidant, vitamin E intercepts free radicals and helps prevents cell
damage.
2.
Vitamin E also assists in the maintenance of vitamins A and C in the body and
allows them to perform their essential functions.
3.
It supports healthy skin and assists in cell production.
4.
WHY?
Vitamin E is a fat soluble nutrient with many benefits to the human body.
1.
TIP
1.
As part of the immune system, vitamin E enhances antibody formation.
As people try to reduce fats in their diets, they may unwittingly
be reducing their daily intake of vitamin E.
20

21. Vitamin E
The average person should consume
12mg of Vitamin E per day.
20
18
16
14
Recommended
12
Amount of Vitamin E in mg
10
25g Peanuts
= 8mg
8
120g Tuna in Oil
= 6.3mg
6
4
1 serving
(2 scoops) of
Niteworks® = 20mg
Vitamin E
150g Avocado
= 3.2mg
100g Sweet Potato
= 4mg
2
1 serving (2 scoops) of Niteworks® gives you 200% of EU % RDA
21

22. Bread, cereals and potatoes
In this section: you will learn the following;
1.
The main nutrients you receive from the food group bread,
rice, pasta, potatoes & cereals
2.
Why these nutrients are so important for you
3.
Two key nutrients, fibre & complex carbohydrates
22

23. Bread, cereals and potatoes
1. Carbohydrates are our body’s main source of energy.
2. A third of your total food intake should come from foods
in this group.
3. Often seen as the bad guys, gram for gram they contain
less than half the calories of fat – it’s the addition of fat
that can make them an unhealthy option. So avoid lots
of butter on toast, frying rice or adding creamy sauce to
pasta.
4. Whenever you can, choose a wholegrain variety of
bread, rice, pasta and cereal as wholegrain foods
contain more fibre which helps to keep our digestive
system healthy. These foods are digested more slowly
too, so they can help keep us feeling fuller for longer.
23

24. Your diet of bread, cereals and potatoes
24

25. Fibre
The average person should consume
approx 25 ‐ 30g of Fibre per day.
WHY?
TIP
Foods rich in fibre are a very healthy choice, so try to include a variety of fibrerich foods in your diet - wholegrain bread, brown rice, pasta, oats, beans, peas,
lentils, grains, seeds, fruit and vegetables.
2.
Fibre is only found in foods that come from plants.
3.
WHAT
1.
There are two types of fibre: insoluble and soluble.
Insoluble fibre, helps to moves bulk through the intestines, this promotes regular
bowel movement and helps to remove toxic waste from the colon. Good food
sources include; dark leafy vegetables, green beans, whole wheat products, seeds
and nuts.
Soluble fibre, prolongs the time the stomach takes to empty, so sugar is released
and absorbed more slowly. Good food sources include oat, dried beans, dried peas,
nuts, barley, oranges, apples, carrots, flax seed and barley.
80% of people don’t eat enough fibre, a trend that often starts in
childhood and carries on into our adult life.
25

26. The average person should consume
approx 25 – 30g of Fibre per day.
Fibre
10
9
8
1 slice Wholemeal
Bread = 7g
7
1 x 56 g F1 Bar
= 8.1g Fibre
6
5
Amount of Fibre in g
4
500g Raw Carrots
= 3g
3
2
1 small Baked Potato
= 2g
1 Apple
= 1.5g
1
1 x 56 g F1 Bar gives you 32% of EU RDA.
26

27. The average person should consume
230 ‐ 300g of Complex Carbohydrates per day.
1.
WHY?
1. Carbohydrates are broadly divided into two categories - simple and
complex. Simple carbohydrates are molecules of sugar, whereas
complex carbohydrates are chains of bonded molecules of sugar.
Also known as starch, complex carbohydrates provide a steady supply of energy because the
digestion of complex carbohydrates is a long process. Digestive enzymes have to work harder to
break down the chains of sugar molecules into simple sugars before they can be absorbed
through the intestines. Hence complex carbohydrates can help to maintain blood sugar levels.
2.
All carbohydrates need to be broken down into glucose before energy is produced. Many
vitamins and minerals are required for this process. Foods with natural complex carbohydrates
contain the vitamins and minerals required for energy production.
TIP
WHAT
Complex
Carbohydrates
Complex carbohydrates are found in a wide variety of food, including
fruits, vegetables, nuts, seeds and grains.
27

28. Meat, fish and alternatives
In this section: you will learn the following;
1.
The main nutrients you receive from the food group meat,
fish and alternatives
2.
Why these nutrients are so important for you
3.
Three key nutrients, protein, omega-3 and zinc
28

29. Meat, fish and alternatives
1. You need to eat the foods in this group to get enough
protein which the body needs to grow and develop.
These foods also contain nutrients like iron, zinc,
magnesium and B vitamins.
2. To make sure you don’t eat too much fat, choose
leaner cuts of meat and trim off any visible fat and skin.
When you cook them, bake or grill instead of frying.
3. Do not forget you do need some fat in your diet and not
all types of fat are unhealthy. The fats found in olive oil,
nuts, seeds and oily fish are good for you. In fact when
it comes to fish, it is recommended that you eat two
portions a week and that at least one of these is an oily
fish such as salmon, trout, mackerel or sardines.
29

30. Your diet of meat, fish and alternatives
30

31. Protein
The average person should consume
45 ‐ 55g per day.
WHAT
1.
After water, protein is the most abundant substance in the body.
It is the building block of all life and is the major constituent of our muscles, skin,
hormones, enzymes, antibodies and blood.
2.
It plays a vital role in maintaining and rebuilding our bodies as they cope with the wear
and tear of everyday life and is vital for the growth of cells and tissue repair.
3.
All proteins are made up of different combinations of 20 compounds called amino acids.
There are two types of amino acids:
WHY?
Animal protein
Animal proteins contain all the essential amino acids. This type of protein is found in:
Meat, poultry, fish, eggs and dairy products.
TIP
Non-essential amino acids can be made by the body.
Essential amino acids cannot be made by the body and must be obtained from food.
There are nine essential amino acids.
Protein cannot be stored for later use like fat or carbohydrates can, so
the body needs daily replenishments.
31

32. The average person should consume
45 ‐ 55g per day.
Protein
36
32
28
100g Lean Chicken
= 23.5g Protein
24
11g Beef Burger
= 21.5g Protein
Amount of Protein and Fat in g
20
16
1 serving of F1 Shake with
2tspns PPP = 27.5g Protein
2 Eggs
= 13.5g Protein
12
8
1 Hotdog
= 5g Protein
+
4
Multivitamin Complex Formula 2 (as per serving suggestion) gives you 250% EU RDA
32

33. WHAT
Omega-3
Fatty Acids
No EU RDA but adults should aim for 1
serving of oily fish (high in omega‐3 fats)
and 1 serving of white fish per week.
1. Omega 3 Fatty Acids are necessary for human health but the body can't
make them - you have to get them through food.
Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive
(brain memory and performance) and behavioural function.
2.
Two important omega-3 fats are eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA).
These fats can also be derived directly from certain foods, most notably cold-water fish including
salmon, tuna, halibut, and herring.
3.
TIP
Omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases.
1.
WHY?
1.
EPA is believed to play a role in the prevention of cardiovascular disease, while DHA is the
necessary for proper brain and nerve development.
Omega-6 is more plentiful in the diet (found in vegetables), compared to
omega-3 which is generally only found in oily fish; studies show many
Western diets are lower in omega-3.
33

34. No EU RDA but adults should aim for 1
serving of oily fish (high in omega‐3 fats)
and 1 serving of white fish per week.
Amount EPA and DHA (Omega Fatty Acids) in mg
Omega-3
Fatty Acids
1800
1700
1600
1500
1400
1300
1200
1100
1000
900
800
700
600
500
400
300
200
100
75g Salmon
= 1500mg
Herbalifeline 3 x 3
capsules = 1800mg EPA
and DHA combined daily
100g Cod
= 320mg
100g Tuna
= 330mg
100g Tofu
= 360mg
34

35. TIP
WHY?
WHAT
Zinc
The average person should
consume 10mg = EU RDA
1. Zinc is essential to life, every cell requires zinc to multiply.
The body requires zinc to make white blood cells.
2. It is a natural element found in every cell of your body, in the earth, and
in the food you eat.
1. It helps make new cells and is required for the catalytic activity of
approximately 100 enzymes.
2. It helps us process the fat, protein and carbohydrates in the food we
eat and is required for a proper sense of taste and smell.
A regular intake of zinc is required to maintain a steady state because
the body has no specialised zinc storage system.
35

36. The average person should
consume 10mg = EU RDA
Zinc
Amount of Zinc in mg
15
14
13
12
11
10
9
8
7
6
5
4
3
2
1
3 x tablets of
Multivitamin F2 daily
= 15mg
Recommended
100g Beef
= 6.3mg
100g Lamb
= 4.6mg
125g
Mushrooms
= 1.55mg
25g Pumpkin
Seeds
= 2.57mg
Multivitamin F2 (as per serving suggestion) gives you 100% of EU RDA
36

37. Milk and Dairy Products
In this section: you will learn the following;
1.
The main nutrients you receive from the milk and dairy
products food group
2.
Why these nutrients are so important for you
3.
Three key nutrients calcium, protein and vitamin B12
37

38. Milk and Dairy Products
1. Milk and dairy products are a great source of protein,
vitamin A, B12 and especially calcium – which helps to
keep bones strong.
2. You should aim to eat two to four portions from this food
group each day.
3. Try to choose low or reduced fat options to avoid eating
too much unhealthy saturated fats.
38

39. Calcium
The average person should
consume 800mg = EU RDA
WHY?
TIP
Calcium is the most abundant mineral in the human body. Most of it is stored in the bones and teeth
(about 99%), and the rest is blood, muscles and extra-cellular fluid. It is a major mineral that keeps
the whole body running smoothly.
2.
While calcium is primarily found in milk and dairy products, it is also available from other food
sources, such as green leafy vegetables, seafood (fish with bones such as sardines and pilchards
are great sources), almonds, blackstrap molasses, broccoli, enriched soy and rice milk products, figs,
soybeans and tofu.
1.
WHAT
1.
Calcium is essential to bone health – we continually break down and re-build our
bones as we grow. A diet deficient in calcium increases risk of osteoporosis as we age,
as the body will literally leech it from the bones to assist other key bodily functions:
•
•
•
•
•
Cardiovascular health, it helps to keep the heart beating.
Muscle maintenance, it allows muscles to contract.
Hormonal secretion and normal nervous system function.
Circulatory health, it assists in blood clotting.
Calcium also acts as an enzyme activator.
Lower-calorie fat-free milk contains the same amount of calcium as fullfat milk. The same goes for low fat yogurt and reduced fat cheese.
39

40. The average person should
consume 800mg = EU RDA
Calcium
1000
950
900
850
Recommended
800
750
700
3 x tablets of Xtra Cal
= 1000mg
650
600
550
205mil Natural Yoghurt
= 447mg
500
450
Amount of Calcium in mg
400
225g Cooked
Spinach
= 245mg
350
300
250
200
250ml
Cows Milk
= 296mg
100g Raw Tofu
= 100mg
150
100
50
Xtra Cal (as per serving suggestion) gives you 125% EU RDA
40

41. WHY?
WHY
Protein
The average person should
consume 45‐55g per day.
1. If you are a vegetarian it is important that you get your protein, iron, zinc
and vitamin B12 from sources other than meat. Eating dairy and eggs can
help, if you are vegan you need to combine different plant proteins to make
up the complete range of amino acids needed by your body - plant proteins
contain many amino acids, but no single source contains all of the essential
amino acids that you receive from animal protein.
2. Plant-based proteins are however usually low in fat and high in fibre,
vitamins and minerals - they also contain phytochemicals that contribute
towards health and disease prevention.
Important vegetable based proteins are:
•
•
•
•
Soya based foods including tofu
Beans, lentils and chick peas
Seeds, nuts and nut butters (like peanut butter)
If you eat these foods in combination with cereals and grains (such as wholemeal bread, rice, pasta) these will help
provide you with complete protein, but it still can be difficult to maintain sufficient levels of vitamin B12 and other B vitamins.
41

42. Vitamin B12
The average person should
consume 2.5mg = EU RDA
WHAT
WHY?
Vitamin B12 also called cobalamin is a water-soluble vitamin.
2.
It plays a key role in the normal functioning of the brain and nervous system and the formation of blood.
3.
It is mainly found in fish, shellfish, meat and dairy products.
1.
TIP
1.
Vitamin B12 helps develop red blood cells
Perhaps the most well-known function of B12 involves its role in the development of red blood cells. As
red blood cells mature, they require information provided by molecules of DNA. Without B12, synthesis
of DNA becomes defective, and so does the information needed for red blood cell formation.
2.
Vitamin B12 helps develop nerve cells
A second major function of B12 involves its participation in the development of nerve cells. A coating
which encloses the nerves called the myelin sheath forms less successfully whenever B12 is deficient.
Strict vegetarians - vegans, who don’t use any foods from an animal source
need to ensure that they include adequate amounts of plant foods that contain
added vitamin B12. It can be advisable to use a vitamin B12 supplement.
42

43. The average person should
consume 2.5mg = EU RDA
Vitamin B12
6
5.5
3 x tablets of Multivitamin F2
= 6mcg
5
4.5
4
100g Salmon =
3.25mcg
3.5
100g Beef =
2.9mcg
3
Recommended
Amount of Fibre in mcg
2.5
2
1.5
1
250ml Cows
Milk =
0.8mcg
1 Egg =
0.49mcg
0.5
Multivitamin F2 (as per serving suggestion)
43

44. Food containing fat; food and drinks
containing sugar
In this section: you will learn the following;
1.
Why food and drinks high in fat and sugar consumed in
high quantities are not good for you
2.
Common consumer challenges, and healthy substitutes
3.
Why it is important to drink plenty of water
44

45. Food containing fat; food and drinks
containing sugar
1. Many people rely on processed convenience foods. Soft drinks and
snacks containing high levels of fat and sugar are often consumed as
meal replacements for people who live busy lives.
2. This type of food and drink has very little nutritional value.
3. These foods are full of refined carbohydrates that can play havoc
with blood sugar levels and unhealthy saturated and hydrogenated
fats which can actually prevent the body from successfully utilising
healthier ones.
45

46. Consumer Challenges
The key to maintaining a healthy diet is minimising intake of high sugar and
high fat foods in favour of healthier options.
1.
Reduce Sugar
•
•
•
•
If you like sugar in hot drinks, gradually reduce the amount you add until you can tolerate it without sugar
Swap sugary snacks for fruit
Drink water instead of sugary or fizzy drinks.
Swap sugar coated cereal for a wholegrain option such as fruit and fibre, bran flake or porridge.
2.
Reduce Fat
•
•
•
•
•
Trim any visible fat off meat and poultry
Poach, steam, grill or bake food rather than fry it
Swap whole milk for semi-skimmed or skimmed
Choose low-fat dairy products
If you use lard, butter or hard margarine, switch to vegetable oil and low-fat spreads and use in
small amounts
Go for healthy snacks that have a combination of protein and complex
carbohydrates (they are digested more slowly than simple carbohydrates).
46

47. Hydration
Water is the most abundant substance in the body.
•
Water plays a vital role in all bodily processes by
providing a universal medium for chemical
reactions, lubrication, nutrient delivery, waste
disposal, heat dispersion and temperature
regulation
•
The European Food Safety Authority (EFSA)
recommends for fluid intake, with women requiring
2 litres of water a day and men 2.5 litres a day.
•
So drink plenty of fluids, eat lots of fruits and
vegetables with high water content, and minimise
caffeinated drinks and alcohol which will
dehydrate you.
•
Herbal teas and diluted Aloe Concentrate are
great options which will benefit the body as well as
provide effective hydration.
47

48. Congratulations!
Knowledge is power
It is our distinct pleasure to honour your commitment to invest time in your
learning and understanding of nutrition. This will increase your knowledge of
nutrition. This knowledge will allow you to speak about Herbalife products
with confidence, strengthening your retailing and recruiting efforts.
Remember, when recommending which products to use, do it responsibly.
Most of your customers want and need a specialised programme including
specific products with specific benefits.
It is your responsibility to know your customers, learn their health goals, and
recommend only those products which are a logical and appropriate as part
of their personal programme.
Thank you for using this product guide to help you build your business with integrity.