impressive, particularly since it was not achieved through gimmicks, fad dieting, or tortuous bouts of self-denial. Instead, he worked closely with the King Edward Hospital's out-patient registered dietitian, Mrs. Jasen Moniz, to accomplish his goals through a realistic programme of sensible eating.

"You don't have to drink or take drugs,'' he reasoned at the beginning, "but you do have to eat for the rest of your life, so you have to come up with a plan that you can live with.'' Mr. Perry readily admits that dairy products, including ice cream and cheese, were one of his biggest downfalls, and he also had a sweet tooth.

The first step Mrs. Moniz took was determining what Mr. Perry's long-term goals and plans were.

The duo then set attainable interim goals so that he would not become discouraged. His first goal, for example, was to lose 20 lbs. When that was achieved other, similar goals were set, and so on down the line until he reached 195 lbs.

Next they came up with an eating plan that reduced bad fats and sugars, including the tubs of ice cream, pizzas with the works, and his favourite junk foods. But since "forbidden fruit'' is always what a dieter craves the most, Mr. Perry instead found substitutes, including fat-free ice cream and fat-free chips, to satisfy those occasional cravings.

However, it was not simply a case of fat-free this and low-fat that, because such products often carry a high sugar and sodium content, so understanding the values of foods, reading labels on everything, and coming up with imaginative ways of preparing food were all part of his weight-loss programme.

"Moderation was the big key,'' Mr. Perry said. "It was not so much cutting out completely because you have to give yourself a treat occasionally.'' He loved milkshakes, for example, and continues to enjoy them, but today the ingredients are different: skim milk, no-fat ice cream or yoghurt, and a piece of fresh fruit.

Of course, any major change in eating habits takes getting used to and Mr.

Perry says it took several months before his taste buds were completely adjusted, but now he says his interest in rich, fatty foods don't even interest him. In any case, the dietitian warned him that wholesale indulgence in such foods would probably make him physically sick because his system is no longer used to it.

At Christmas and Thanksgiving Mr. Perry still has turkey with all the trimmings, but the ingredients are healthier. To prove his point he cooked a low-fat festive dinner for friends who later admitted they couldn't tell the difference.

Under the new regime, Mr. Perry says he does not get hungry between meals, and when he shops he looks for organic foods, and avoids the aisles where previously-tempting foods lurk. He also reads all labels assiduously, principally for their fat, sugar and sodium content.

Above all, he loves being free of the constant humiliation he encountered in everyday life. Many years ago when he sought help for weight loss, he had to be weighed on a commercial laundry room scale. Today, he can step on a regular household scale with ease. It is the countless little things like that, plus the 36-and-going-for-34-inch waistline that make him feel, at long last, what he terms "a normal person''.

For her part, his dietitian stressed that it was her client's daily commitment to his goals which ultimately led to his dramatic weight loss.

"We worked on establishing a whole new relationship with food, and a commitment to daily vigorous exercise, and Brian literally performed hours of physical activity every day to achieve this success.

"My role as a dietitian is to teach, coach, encourage and strategise with each client to help them achieve their own personal goals, but I certainly can't lose the weight for them. They have to supply their own motivation and commitment, and Brian never wavered from the goals he set for himself. He encountered plenty of obstacles along the way, and overcame them all.'' HEALTH HTH