• Height: 5 feet 10 inches

• Personal life: Sneed works in information systems for the City of Smyrna. He has been married to Janikia for four years.

Family (ENLARGE)

AFTER: Sneed at 160 pounds.

Family (ENLARGE)

BEFORE: Sneed weighed 230 pounds.

READ THEIR STORIES: Longtime losers share winning tips, favorite recipes  Sissy Lusk, 42, Canton: From 345 to 130 pounds  Shelby Katz, 41, Peachtree Corners: From 208 to 125 pounds  Dacia Gilkey, 30, College Park: From 256 to 150 pounds  John Payne, 41, Acworth: From 185 to 148 pounds  Keith McKenney, 47, Atlanta: From 275 to 198 pounds  Karen Smicik, 36, Atlanta: From 198 to 158 pounds  Charles Aloisio, 72, Atlanta: From 250 to 150 pounds  Bob Shelton, 64, Atlanta: From 260 to 210 pounds  Benjamin 'Robby' Sneed, 28, Dallas: From 230 to 160 pounds

• How long he's kept it off: Nearly five years. Started in August 2001 and has kept it off since February 2003.

• How he does it: Sneed lost the weight by following the USDA pyramid plan (www.mypyramid.gov). Today, he eats eight small meals a day and works out three days a week at the Northwest Cobb Family YMCA.

• Why he's a successful loser: "I still weigh myself every morning; it's just a habit I have," he says. "I always know where I stand, so if I need to cut back on the number of calories I am eating, I can. It's just simply math: 3,500 calories equals 1 pound. So, if I want to lose a pound, a simple 500-calorie deficit a day in a week will give me that result.

"I do eat whatever I want on vacations and on holidays. The next day, though, I go back to my normal diet. I am at the point now I can lose or gain weight at will; it's just calories in vs. calories out."

• Secrets to continued success: "Other well-meaning people will almost force food on you at times," he says. "Whether it be your relatives at dinner wanting you to eat more, or co-workers asking why you are not eating the doughnuts supplied at a meeting. I have learned to say 'no thank you.' You can't let other people count your calories — they don't have to go to the gym with you."

Whole-Grain Muffins
12 muffins

Hands on: 10 minutes
Total time: 30 minutes

What could be easier than using pancake mix instead of messing with lots of different ingredients? This recipe from Aunt Jemima delivers whole-wheat good-for-you-ness in hearty muffins. For a no-cholesterol version, substitute skim milk and 2 egg whites for 1 whole egg.

2 cups Aunt Jemima Whole-Wheat Pancake & Waffle Mix

1/2 teaspoon ground cinnamon

1 egg, slightly beaten

2/3 cup 2 percent milk

1/3 cup honey

1/4 cup vegetable oil

1 teaspoon vanilla extract

Preheat oven to 425 degrees. Lightly coat muffin cups with nonfat cooking spray or line with paper baking cups.

In a medium bowl, combine pancake mix and cinnamon. In another medium bowl, beat the egg. Add the milk, honey, oil and vanilla with wire whisk. Add to dry mixture, mixing just until dry ingredients are moistened.

Fill muffin cups half to three-quarters full. Bake for 13 to 18 minutes or until toothpick inserted in center comes out clean. Be careful, the bottoms can cook quickly, so do not overcook. Cool 1 to 2 minutes in the pan. Remove to cooling rack.

Per serving: 160 calories (percent of calories from fat, 34), 4 grams protein, 26 grams carbohydrates, 2 grams fiber, 6 grams fat (1 gram saturated), 19 milligrams cholesterol, 430 milligrams sodium.