Diet on the go...is it possible?

Sooner or later, even confirmed control freaks surrender to the nutritional whims of the road. Fatty food, sugary pastries and ferocious portions dominate all-day conferences, cocktail minglers, hotel coffee shops and power-lunch menus. A good snack is hard to find.

But good tips aren’t. Here’s how highfliers stay trim. In general:
Don’t skip meals.
In restaurants:
Drink lots of water — have two glasses while you’re waiting for your food.
Don’t even look at the menu. Ask for your favorite tastily spiced steamed vegetables; grilled, baked or broiled chicken or fish; and fruit for dessert.
Cut a full-sized portion in two, and eat only one half.
Order extra vegetables.
Start out with tomato or broth-based soup for a nice full-belly feeling — you’ll be less likely to overeat during the rest of the meal.
Stop at two courses.
For an occasional treat, share a dessert.
On airplanes:
Request a low-calorie meal when you book your flight. If this is not possible, you can always pick up or pack something to take with you.
Always carry a water bottle.
Skip the alcohol and order fizzy water instead.
Smart snacks:
Carry low-fat energy or granola bars, fat-free whole-grain crackers, air-popped popcorn, baby carrots, apples and bananas.
Find a local grocery store and buy precut vegetables, diced fruit salads or nonfat yogurt for snacking.
Visit a salad bar — just veggies, grilled chicken, egg whites, beans (no added oil) and low-fat dressing (on the side) or vinegar, please.
Exercise!
Stay in hotels that have a gym — and use it.
Pack a jump rope and Dyna-band so you can work out in your hotel room.
Do some resistance-based exercises in your room. Focus on working your abs, arms and legs.
Take the stairs whenever possible.