e-Regional November 2010

In This Issue Healthy Eating

Fall Recipe

RCBS News

Star of the Month

Contact Us 710 N. Elm Street High Point, NC 27265 (336) 878-6340

Regionalbariatrics.com

Special Announcements:

Join us for a seminar, and share your story with those beginning their journey. Contact the office for the November schedule.

See the RCBS News section for information regarding the upcoming support group schedule.

CHANGING OUR WAYS (part 2) As a bariatric patient, you have taken a very important step to regain your health

and eliminate the need for multiple medications and treatments. You follow your dietary restrictions and order smaller portions at restaurants. You make dining out a special occasion and cook at home most days.

But are you really cooking, or are you heating up something prepackaged that’s quick and easy? Ultimately, cooking from scratch is the best option. When you cook, you control not just your portion size but the ingredients used. You control the amount of oil in the pan, the amount of salt and you don’t need a dictionary to look up what’s in the recipe. When you must use prepackaged foods, the most important thing to remember is nutrition. You’ve learned how to read the nutrition facts label, but did you look at the ingredients list? Can you pronounce most of them? If not, you may be doing yourself more harm than good. We’ve been told that high fructose corn syrup (HFCS) is bad for us. However, we’re also told that if it isn’t listed in the top three ingredients, the product doesn’t contain enough of it to have any affect. Notice when HFCS is listed lower on the ingredient list. What else is listed? Maltose, dextrose, molasses, corn syrup? These are all sugars. They may be used in small enough quantities to be noted at the bottom of the ingredient list, but when combined they can make sugar the number one ingredient.

Another argument to cooking from scratch is that it’s not economical. However, dining out or buying pre-made packaged meals have hidden costs. You not only pay for the packaging and shipping, you pay with your health. The time and money saved eating out or using prepackaged food is spent on doctors’ visits, tests and medications.

When you do cook at home, consider these tips to make sure you get the best nutritional results:

Replace salt with herbs and spices or a salt-free seasoning mix. Frozen fruits and vegetables are quick and easy. And because they are

blanched and then frozen, they retain their nutrients. Canned vegetables are a more economical choice; however, rinse before

serving to wash off any excess salt and additives. When cooking, prepare enough for multiple meals and freeze for later.

When you’re in a rush, you’ll have a healthy ready-made meal. By cooking at home you’ll be in control. Plus, think of the added exercise you’ll get from walking around the kitchen. Have you ever noticed that the majority of restaurant workers are not overweight? A waiter walks an average of five miles during one dinner shift. Cooking dinner yourself will not equal five miles, but it’s better than sitting waiting to be served. Who says you can’t trust a skinny chef … especially when that chef is you!

Remember:

Registered Dietician Susan Steelman

is available by appointment for nutrition counseling.

Call 336-878-6340 for details.

Take advantage of the resources available at

The Fitness Center located at

Carolina Regional Heart Center at High Point Regional Health System.

Call 336-878-6221

for more information.

TIP OF THE MONTH

“BETH-APPROVED RECIPE” Turkey Loaf with Horseradish Sauce 1 pound ground turkey 1 6-oz can tomato juice 2 tablespoons dried parsley flakes 1 tablespoon dried celery flakes 1 tablespoon dried onion flakes 1/4 cup egg substitute, lightly beaten 1 teaspoon pepper Cooking spray Horseradish Sauce: 1 cup fat-free sour cream 3 tablespoons concentrated chicken broth 2 teaspoons sweet paprika 2 tablespoons prepared horseradish

1. Preheat oven to 350 degrees F. 2. To make turkey loaf: In a large bowl, combine turkey, tomato juice, parsley,

celery flakes, onion flakes, egg substitute and pepper; mix well. 3. Coat a baking pan with cooking spray. Mound turkey mixture in center of pan to

form a loaf; bake for 1 hour. 4. To make sauce: Combine sour cream, concentrated chicken broth, paprika and

horseradish.

Makes 4 servings 1 serving of turkey loaf with 2 tablespoons sauce: Calories: 175.93, Protein: 30.94g, Fat: 2.59g, Carbohydrates: 8.45g, Cholesterol: 109mg, Fiber: 0.88g, Sodium: 318.52mg

Serving Guidelines: For Band and Bypass: Weeks 1-4: Puree 2 ounces turkey loaf with 2 tablespoons sauce until smooth. Weeks 5+: Serve 2-4 ounces turkey loaf with 2 tablespoons sauce. From Eating Well after Weight Loss Surgery by Patt Levine and Michele Bontempo-Saray

Boost your immunity and fight the flu with foods rich in protein, zinc, and vitamins A, C, & E.

RCBS News Due to the upcoming holidays, Support Group for November and

December will not follow the normal schedule of the last Tuesday of the month. Instead, we will have a special Support Group event in early December. Watch for details coming soon!

Please join us in welcoming the newest member of the bariatric team,

Ginny Christman, PA. Some of you have already met Ginny during the time she has been working with bariatrics. We are very fortunate Ginny stepped in to help out over the summer and has continued with the bariatric program as an important member of the team. In addition to assisting Dr. Dasher, Ginny and Beth Talent, PA will work to provide our patients with excellent post-operative care.

STAR of the MONTH

Shirley is one year post bypass and has lost 118 pounds!!

Congratulations, Shirley!