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Wrong Sally Squires?

Sally Squires


The Washington Post Company

HQ Phone:  (202) 334-6000

Direct Phone: (202) ***-****direct phone

Email: s***@***.com


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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

The Washington Post Company

One Franklin Square

Washington, D.C., District of Columbia,20071

United States

Company Description

The Washington Post (NYSE: WPO) is an award-winning news source that provides reporting and analysis about the politics, policies, personalities and institutions that make Washington, D.C. the world's seat of power, and is a critical tool and information sourc...more

Background Information

Employment History

Senior Vice President and Management Spvr

Powell Tate


Lean Plate Club


The National Association of Science Writers Inc

Board Member

Society for Public Health Education

Honorary Fellow

Biotechnology Industry Organization


Association of Health Care Journalists



Member, Lean Plate Club

Council for Biotechnology Information



master's degrees

nutrition and in journalism

Columbia University

Web References(165 Total References)

Part 2: How to keep your weight under control at Thanksgiving | Lean Plate Club

www.sallysquires.com [cached]

written by Sally December 7, 2015
Woman on Scale WASHINGTON - Thanksgiving is just two days away, when the resolve to avoid holiday weight gain gets tested to the fullest. This is the second in a series of talks between WTOP's Mark Lewis and Debra Feinstein and Sally Squires, author of the Lean Plate Club™ blog, a former Washington Post health writer and Washington Post Radio contributor, about tips and tricks to avoid packing on the pounds during the season. The goal, Squires says, is "simply about maintaining your weight from Thanksgiving to New Year's," which is a bigger deal than it sounds. "Healthy-weight people put on a pound" over the holidays, Squires says, and take it off in the spring. Not hardly, Squires says. First off, start with soup, Squires suggests, even if it's eaten sitting around the living room. "It's hot; you have to sip it - you can't eat it fast," she says. "That's slowing it down, so that not only to you get to enjoy everybody who's around you, but you also get a chance for your stomach chance to tell your brain that you're being fed, so you don't have to eat everything in sight." When you get to the main event, you generally have plenty of options. "The nice thing about Thanksgiving is, it has a ton of vegetables," Squires says, such as green beans, sweet potatoes and salad. Candied sweet potatoes, or stuffing, are good examples of foods that are Thanksgiving-specific, or close to it, so Squires says to have at it. While you like to think you'll starve ourselves for days before Thanksgiving, then go without eating for, oh, a week afterward, that doesn't happen, Squires says. It's important to be careful what you eat the rest of the day. If you eat Thanksgiving dinner later in the day, Squires says, "Have a reasonable breakfast and lunch, spaced out a couple of hours." "You get to send leftovers home with [company]," Squires says, and make lighter dishes such as soup, turkey tacos or more. "And don't forget - you have a freezer. ... Pop some of that leftover pie in there; salad doesn't freeze do well, but sweet potatoes do, and so does turkey." So, when should you step on the scale to measure the damage? "You might want to wait until Monday," Squires says. If it turns out you've gained a couple of extra pounds, she says, it's not time to panic.

About me | Lean Plate Club

www.sallysquires.com [cached]

Sally Squires, MS, is an award-winning medical journalist, who spent 24 years at the Washington Post.
There, she created the multimedia, nationally syndicated LEAN PLATE CLUB™ (LPC) column. Journalism has changed, of course. So in 2008, Sally joined Powell Tate, the Washington, DC division of Weber Shandwick, where she is fortunate to have found another group of smart, interesting and creative colleagues. By day, she uses her graduate degree from Columbia University's Institute of Human Nutrition and her communications expertise to provide strategic counsel to clients, who range from nonprofits to major corporations. By night, she translates the latest scientific results into simple, actionable information for readers. And all the views expressed here are those solely of Sally Squires and not of her employer or its clients.

Inner Coaching

www.innercoaching.com [cached]

By Sally Squires
Sally Squires is a staff writer for The Washington Post and covers family issues for national magazines. - Sally Squires Family Life Magazine, November 2001

FHEALTH LIFE : November 2006

followhealthlife.com [cached]

Last week Sally Squires of The Washington Post explained that eating lots of plant matter and less animal products is a good way to keep weight in check.
She referred to the term "energy density" which is used to describe foods puffed up with air or filled with fiber and water that can help you feel full on fewer calories. Yesterday Squires talked a little more about the importance of dietary fiber. In her report, entitled Building a Taste for Bulk, she examines studies that link increased consumption of fiber with weight-control and weight-loss. Take a look: Here's more from Sally Squires:


We talk to our fitness expert Liz Neoporent, and to our nutrition expert Sally Squires of the Washington Post syndicated column Lean Plate Club.
Sally answers the question we all have: Is there really any such thing as an aphrodisiac?

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