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Dietitian Gayle Reichler, an FCI alum, customized a 1,450-calorie-a-day diet for Dorothy Cann Hamilton that balances luxurious restaurant meals with more disciplined eating at other times. Reichler believes that, to be satiating, each meal should include protein, fat and carbohydrate. She also allows an unlimited amount of vegetables, as well as exceptions for Hamilton's idiosyncrasies. Here's a sample day on the diet.

Breakfast Half a grapefruit.

Lunch Chopped green salad with 1/4 cup chickpeas, 1 ounce feta, two tablespoons of low-fat dressing.

Dinner One ounce of aged Parmesan, eight to 10 olives.
Four ounces of halibut with asparagus and olive oil, half a baked potato and a small roll with a pat of butter.
One six-ounce glass of wine.
Two small scoops of sorbet with a sliced pear.