Last week, I wondered how That's Fit readers felt about seeking the advice of personal trainers and/or nutritionists. After all, nobody thinks twice about calling a plumber for a leaky faucet ... but are we as likely to consult fitness and nutrition professionals for help?

• 49 percent of you think personal trainers and nutritionists are important to a healthy lifestyle. This is great to hear! Qualified professionals can really help you meet your fitness, nutrition and weight goals.
• 24 percent of you, however, admit that you wouldn't see a personal trainer or a nutritionist.
  
• 16 percent would seek the help of a personal trainer, but not a nutritionist.
• 9 percent would see a nutritionist, but not a trainer.

Are you a label reader? I know that I am, and -- until you get savvy at it -- food labels can be a bit confusing. U.S. News and World Report has a list of 8 fixes nutritionists would like to see on food labels:

• Realistic serving sizes. Serving sizes are often misleading. For example, have you ever treated yourself to a Pop-Tart? They're wrapped in packages with two pastries, yet a serving size is only one.
  
• Clearer guidelines on the daily value. Are the percentages based on the most you should get of a nutrient or the least? For example, saturated fat is a ceiling -- the daily value represents the most you should get. With vitamins and minerals, on the other hand, the daily value is a floor -- or the minimum amount you should get.
  

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I'm not a big party-giver. Planning the event just seems too daunting for someone like me -- translation: Someone who doesn't cook much of anything daring or spectacular. This shouldn't hold me back, though, say the chefs at Canyon Ranch. With proper attention given to the Do's and Don'ts of party planning, I could get pretty good at this entertaining thing.

Here's what the food guru people suggest I DO.

• Plan, plan, plan -- I should pick my menu in advance, review ingredients, consider what I need to buy and how much time I'll need to prep and cook each dish. I should also determine how many dishes I can make in advance.
• Shop ahead -- I'd be wise to buy my ingredients in bulk and store them early in my pantry.

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