If I asked you to write a “good food” list it would be shorter, take less than 30 seconds, and consist of foods that you typically don’t spend time scrounging for in the office break room or craving when you sit vegged out in front of the TV after a long day at work.

So what is it that makes a food “bad”? What is the criteria that earns a particular food a spot on that crazy list? Typically it’s food you love, right? I know you’re thinking. “Well gee, if it tastes good than it MUST be bad for me.” I can’t tell you how many times I’ve heard that one.

Ok, here are my definitions of “bad” food;

•You bring home a doggie bag from a restaurant, go to bed, and forget the bag on the counter overnight. That’s BAD food. Throw it out.

•Your friend, who thinks she is a good cook, but really should hang up the old apron, serves you her famous “signature” dish of cod-infused macaroni and cheese. That’s BAD food. Be polite, move the food around on your plate and ask for second helpings of salad.

•You’re making dinner, get a phone call that completely distracts you, and end up burning whatever it is you were preparing. That’s BAD food. Throw it out and have cereal and toast instead.

I’m sure by now you get my point. Did you create that good food/bad food list yet?

Here’s my guess at some of the foods on your good list: vegetables, fruit, oatmeal, grilled chicken breast, skim milk.

Here are the bad foods: cookies, French fries, cake, pie, donuts, anything fried, pasta, bread, cheese, pizza, hot dogs, ice cream, chocolate, cream, movie popcorn, rice, steak, any food with white flour and sugar, alcohol, burgers, butter, sour cream. That is one long list, isn’t it? And how short is that good list?

Life is good as long as you eat from the “good” list. But venture over the line onto that “bad” list and look out. Your good intentions are squashed, you’ve blown your healthy eating plan, you’re racked with guilt, heck, you may as well order a large sausage and pepperoni pizza with a Ben and Jerry’s chaser.

But I will tell you, there isn’t a person alive who wouldn’t grow tired of eating from that same old ridiculously limited “good” food list day in and day out. You’re just bound to venture over to the dark side eventually.

That’s the problem with labeling foods “good” and “bad.” It makes things too black and white when we don’t live in a black and white world, especially when it comes to food.

Here’s an idea. What if you renamed the lists “all the time” foods and “sometimes” foods? Wouldn’t that remove the forbidden mystique that only serves to make those foods more appealing? That’s how we humans operate. Tell us we can’t have something and we want it even more desperately!

Just be certain that the foods from the “good” list don’t end up on your “sometimes” list—you’ll get more of a health advantage if you don’t get those two lists mixed up.

Cathy Leman is a registered and licensed dietitian, certified personal trainer and the owner of NutriFit, Inc. in Glen Ellyn. She conducts workshops and serves as a nutrition consultant to companies and individuals. Contact her at www.eatwellgetstrong.com, by e-mail to nutrifit@sbcglobal.net or at 630-469-6548.