New U Program

Congratulations on making an important decision to change your life! And thanks for letting Eastern Idaho Medical Center be part of the journey! Welcome to "New U blog!"



Wednesday, October 13, 2010

November Support Group


Once again FYI- October Support Group has been cancelled... but I'm here to tell you about November!


Our holiday party is going to be November 18th at 6:00 in the New U Clinic. Please RSVP if you can- and you are more than welcome to bring someone with you (we would like a head count for planning if possible!) !


Don't forget your white elephant gift for our exchange... this is one of my favorite parts!

This is off of my Hungry Girl e-mail but thought it may be of some help to you!


Dear BB, I totally agree -- butternut squash is a bit of a pain to work with! But since it's SO delicious and great in recipes, it's worth the extra effort. Here are some fantastic tips 'n tricks I've come up with over the years from working with every one's favorite winter squash...

1. Look for a long squash with a short round section. The round part is mostly hollow, with seeds and stuff that need to be removed. But the long part is all flesh, perfect for cubing, spearing, etc.


2. Start by hacking off the ends and then slicing the squash in half width wise. Then you'll have two easy-to-work-with pieces with flat ends.


3. Use a vegetable peeler to remove the skin. Drag it firmly down the length of the pieces in strips. Keep peeling until you get to the bright orangey-yellow part. EZ.


4. Once your squash halves are peeled, use a sharp knife to cut them in half lengthwise. If your squash is unusually firm and tough to slice, try nuking it in the microwave for about 45 seconds to soften it.


5. Carefully slice or scoop out the sections of the squash with the seeds and fibers attached, and throw them away. Then chop or slice the rest of the squash. Done!


Happy squashing!

Wednesday, October 6, 2010

October


Wow! It's October -(and I'm blogging during the first full week of it ;) ) already! It's officially turned Fall... not totally happy about this either but I will keep this if Winter NEVER comes! Grid Kid football is almost done and we so far experienced a season without a game in snow, cross our fingers that it change in the next week during playoffs!


Pro and College football are in full swing.. YAY! I'm not very excited about how much they want to charge for Sunday Ticket so I can get my Colts game.. hooray for ESPN on my iPod though! And can you believe that preseason started for NBA?! My favorite left from the Jazz so I can't decide to follow him to his team or hope Utah is going to survive without him! Any suggestions?!


Halloween is soon too! Dig out your costumes and see what you have cause chances are you aren't the same size as the last time you wore it (in a good way of course)!


Good news---- no staff changes to announce this month!


Bad news---- what we had lined out for Support Group this month didn't work out! :( Next month is our holiday party so write it on the calendar so you don't miss it! It will be on the 3RD THURSDAY due to Thanksgiving! Please pass the word around about both of these items!



Happy Harvest everyone! Enjoy your fresh things we have left! :)

Monday, September 20, 2010

September


Ok ok... I know I've been a slacker on the whole blogging thing! I lost my partner in crime that helped me come up with things! No worries though- I'm gonna step up my game! (And if I don't get after me next time you are in here please! I do need reminding at times!) Oh and by the way in case you couldn't tell... this is Lesley- I'm not going to write this thing generic anymore- it's just me yapping! ;)


This Thursday the 23rd is Support Group- 6 pm in the Clinic! In our new yet not quite done classroom! :) ... you will have to come check it out for yourself! Lynae is going to be putting on a presentation for us. Any of you that frequent Support Group know exactly who I am talking about and know that we are in for a fun night!


We have a change in the dietitian position again too! There must be something fishy going on with it.. maybe I should reconsider my initials after my name ey?! Kristine got engaged and accepted a job offer at a school in Utah! CONGRATS girl... although we are sad that we didn't get to have you around for long! Good luck! ;) Amanda is our new gal! Don't worry she is just as fun and nice as the other two.. you'll love her!


Paula does get to change her title! She recently passed a test and now has her B.N.! What does this mean you ask!?! She is a certified Bariatric Nurse-- lots of knowledge to better help us out!


We have been getting lots of referrals for new patients from you guys! THANKS!!! Trying to work out something with the hospital to show our appreciation for those who you send to us and have surgery! You guys rock-- keep it up!

Friday, August 13, 2010

Lots of 'New' Stuff


Happy August.. I know it's almost half way over!! School is getting ready to start again and the fairs are amongst us! Which brings me to the first matter of happenings..


Support Group is Thursday the 26th at 6:00 pm in the clinic. We are going to try our best to hold it outside-- and escape the sprinklers! This month is going to be a fair-like event! It would be great if you bring a sample of something that shows off one of your skills to "enter into our fair"! But ummm sorry... no animals! Lesley doesn't do well with those! ;) Please pass this info around to anyone you may talk to.. especially note the time change!


Next......


We have changed our monthly informational seminars to the first Thursday of the month at 6:00 pm in the Cancer Center rather than holding them on Saturdays. The response has been good so far! Let anyone who you think may be interested know. Also if you would like to come and be a special guest to share your experience at a seminar let us know... we would love to have your input!


And last but definitely not least...


Many of you have been in recently and noticed that there have been some new faces and others missing! As much as we hate to see anyone go we realize that there must be bigger and better adventures to be had in other spaces!


Carolyn took employment at a different facility so Paula and Didi are now co-coordinators of the New U program! Way to go girls-- you are doing awesome!


Paula is sharing her adjustment top notch skills now! Didi and Terri are RNs which have worked on 3rd floor for many years (and still do) and are now helping out here in the clinic! YAY!


Our wonderful Eric is still here to encourage and help you get the most out of the good weather we have right now (can't it stay forever?! PLEASE!!) and to keep you going when it gets nasty! He's here for ya!


Just one more to introduce to you... promise! Kristine is our new dietitian! She knows she has some big shoes to fill but we're pretty darn sure that she's going to be great at it! What about the food coach that you've been: a) scared to face b) glad to see or c) indecisive depending on the week?!? Sandi took on a big and exciting adventure! She found a wonderful microbiologist who swept her off her feet and moved her to St. Louis (the Rams or Cardinals-- who really did she go for?)! We are happy for her even though someone threatened to lock her in the closet so she couldn't go! :)


I think that pretty much covers our big stuff-- come in and visit the 'new' New U! Look forward to seeing everyone!


---Lesley (ya-- I'm still here too!)


O one more good thing.... FOOTBALL IS STARTING!!!






Thursday, July 22, 2010

Summer Fun

It's tonight!
It's Support Group!
That's Thursday, July 22nd @ 7 pm - meet at the new U Clinic.
Is the summer heat an excuse to slow down or lazy around? - Not a chance!
Eric will be presenting lots of ideas for warm weather activities!
Come and join us for a walk and inspiration and support and fun, fun, fun!


Thursday, June 17, 2010

Recipe of the Month


Pineapple-Chicken Packets

1/3 c pineapple preserves
2 T packed brown sugar
1 T soy sauce
¼ t crushed red pepper
4 boneless skinless chicken breast, cut into 2” cubes (1 pound)
1 medium red bell pepper, cut into 1 1/2” cubes
1 medium green bell pepper, cut into 1 ½” cubes
1 c pineapple chunks
¼ t salt

Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
Cut 4 (24 X 12”) sheets of heavy-duty foil. Divide chicken bell peppers, pineapple chunks, and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2” fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10-12 minutes longer until chicken is no longer pink in center and vegetables are crisp tender.

Nutrition Information – Serves 4 – Each serving provides 300 calories (35 calories from fat) 4 g fat, 26 g protein, 38 g carbohydrate.

Could reduce calories and carbohydrate further by substitute Splenda Brown Sugar (would save 7 g CHO and 28 calories per serving.)

Source:www.eatbetteramerican.com

Summer FUN ideas:

Fish, Camp, Hike, Float, Swim, Wade, Walk, Run, Bike, Explore, Plant, Grow, Mow, Race, Play Ball, Jump, Clean, Swing, Slide, Throw, Shop, Garden, Jog, Sprint, Wander, Gander, Travel, Escape, Hide, Games, Adventure, Visit, Reunion, Share, Enjoy, Climb, Collect, Geo-Cache, Stroll, Frisbee, Golf, Bat, Catch, Sprinklers, Slip-n-Slide, Pool, Celebrate!

Friday, May 28, 2010

Successful Tour




We had so much fun at Support Group! We met at Smith's Food King for a grocery store tour/scavenger hunt. Here are some of our faorite fabulous finds:



1. Kroeger Carb Master Yogurt - 80 calories, only 4 g carbohydrates and 12 g protein and just 40 cents! We taste tested the vanilla and found it yummy! Beat that!



2. Orowheat Sandwich Thins - 100 calories, 5 g fiber and 5 g protein. These delicious thin buns come in whole wheat and multi-grain varieties. The texture (dense and thin) tends to work well for band patients.



3. Torani Sugar Free Syrups - 0 calories. For more than flavoring coffees, try the hazelnut, the almond, or the raspberry in oatmeal!



4. Ocean Spray White Cran Peach or Cran Pomegranite drink mixes - 5 calories. Lynae recommends using 1 pkt per about 24 oz of water rather than the 17.5 oz per package directions.



5. Sobe Lifewater - Kiwi Strawberry Lemonade flavor in particular. You will have to go to Target to taste this limited time new flavor, then you can log on to face book and vote to keep it!



6. Pouches of tuna or salmon - no draining - ready to eat!



7. Almond Breeze Original - just 40 calories per 8 oz (less than half the calories from skim milk.) Try cooking your oatmeal in Almond Breeze - very tasty! However, remember it is not the protein equivalent (just 1 g protein rather than the 8 g in skim milk.)



8. Ballpark All White Meat Turkey Hot Dogs - just 40 calories and 0 g fat - and taste great besides those impressive stats.



What a fun group! I think everybody went home with some new ideas and inspiration and most of us went home with a grocery bag! Looking forward to next month already - June 24th - Special Guest Speaker!div>




Thursday, May 27, 2010

May Recipe of the Month

Stuffed Cabbage
Low Carb, Low Fat, Big Flavor

So you want to know how something that’s low carb AND low fat can be so tasty? Trust, me, this recipe is a keeper. I took the idea of using chopped cauliflower from Blane Jelus, (Blane’s low carb kitchen) and applied it to my own stuffed cabbage recipe. This recipe takes a little time and effort, but it is worth it. Make it for company or make it for yourself and freeze portions for many future special meals.

1 head green cabbage (about 2 pounds)
1 ½ pounds ground turkey
½ cup onion, minced
1 cup Egg Beaters egg substitute
½ cup tomato sauce
2 cups chopped raw cauliflower
1 Tablespoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ cup grated parmesan cheese

For the Sauce:
1 – 28 oz can crushed tomatoes
1 teaspoon dried thyme
½ teaspoon white pepper
½ teaspoon black pepper
1 teaspoon brown sugar
½ cup water

1. Preheat oven to 300 degrees.
2. 2. Core head of cabbage with a sharp knife.
3. Place head of cabbage in a pot of boiling water (enough water to cover cabbage.)
4. As the leaves begin to soft, pull them off and return head to water.
5. Cut the large thick vein off the back of each leaf in a deep V pattern.
6. Mix together the next ten ingredients.
7. Place just enough meat mixture on the cabbage leaves so that you can roll up without squishing out the sides. Work from the thickest side towards you, fold over the meat, then fold the sides in and finish rolling away from you.
8. Place in a glass baking dish, seam side down. Finish stuffing all cabbage leaves with the meat mixture.
9. In a large bowl, stir together crushed tomatoes, thyme, both peppers, brown sugar and water (just enough to thin slightly.)
10. Pour tomato mixture over the stuffed cabbage, and cover tightly with aluminum foil.
11. Bake at 300 degrees about 1 ½ hours (until cabbage is quite soft.)

Nutrition Information – Makes 8 servings – Each serving provides 212 calories, 19 g protein
.

Monday, May 17, 2010

Fitness Census 2010


This is a rather interesting article you may like....


Fitness Census 2010: Special Report From Gold's Gym and Health.com Reveals 'Sizeable' Shift in the Shape of America


Eye-Popping Research Exposes a Decade of Flawed Fitness Fads, Supersized Meals and Fatter Pets
DALLAS, April 19 /PRNewswire/ -- In conjunction with this year's U.S. Census, Gold's Gym and Health.com have teamed up to assess how the state of the nation's health has changed since 2000. The result? A 2010 "Fitness Census" that paints a brutally honest portrait of our nation's health, our growing waistline and what the future holds for America in 2020.

While some of the findings are grim (lower life expectancy in the U.S., fatter pets and an increased fat intake equal to 2 sticks of butter per week, per person), the news isn't all bad. New fitness trends and technologies might pave the way to a healthier 2020. To help raise awareness for the 2010 Fitness Census and help consumers battle the bulge, Gold's Gym and Health.com have teamed up to create the "30 Days, 30 Ways" Fitness Calendar. This free interactive tool, available at www.health.com, allows consumers to receive one eye-popping stat and one actionable fitness tip each day.

"Even though there has been a tremendous amount of information released over the past 10 years that promotes the benefits of exercise and diet, the Fitness Census revealed a significant decline in our nation's health," said Robert Reames, Gold's Gym Fitness Institute. "The new millennium began with a decade of supersized meals, a dramatic reduction in physical activity and an obesity epidemic that continues to weigh down the nation. We hope this report raises awareness about the importance of fitness, and that the interactive calendar gives people some actionable steps they can use to stay active and get in shape. Our message is simple: Even a small amount of regular exercise can go a long way."

Here's a look at some additional astonishing statistics as revealed by the Fitness Census:

Two out of three adult Americans are now overweight or obese
A staggering one out of every three kids is overweight, with physical education in most schools disappearing
For the first time in 60 years, the average life expectancy of Americans born today may be less than their parents
There have been an estimated 8 million new cases of diabetes since the year 2000
25% of America's pets are now overweight
In the past 10 years, the number of gastric bypass and other bariatric surgeries shot up nearly 600%, with 220,000 procedures done in 2009 alone. Total cost: $3.7 billion to $5.7 billion
While the economy continues to find its footing, fast food sales in the U.S. are up 15% in just five years
Since 2000, the amount of fat the average American consumes has increased by 180 grams (the equivalent of two sticks of butter) per week. That's an extra 20 pounds of fat per year
Since 2000, the time an average eight- to 18-year-old spends playing video games has more than doubled
The men's "big and tall" clothing market generates $6 billion annually – enough money to cover the deficit of California


In other findings, the Fitness Census took a look at some of the biggest diet and exercise trends of the past decade to see which ones really worked and which ones should stay in the past. From Tae-Bo and instant abdominal devices to 100 calorie packs and video game fitness, the report shows that Americans turned to a variety of exercise trends to help stay in shape. Looking forward, Gold's Gym Fitness Institute experts predict America's next big fitness trends, including Kangoo Jumps and Early Fitness Programs aimed more at kids, teens and tweens.

To kick start their fitness routine, Americans are invited to visit the interactive "30 Days and 30 Ways" calendar at www.health.com/fitness-census. In addition, consumers are encouraged to log on to www.goldsgym.com to receive a free 7-day workout pass to any participating Gold's Gym in America.

About Gold's Gym

Established in Venice, Calif. in 1965, Gold's Gym is the largest full service gym chain in the world with more than 700 locations in 43 states and 28 countries. Gold's Gym offers the latest equipment and services, including group exercise, personal training, cardiovascular equipment, group cycle, Pilates and yoga. With nearly 3.5 million members worldwide, Gold's Gym helps all kinds of people achieve their individual potential through fitness. For more information please visit www.goldsgym.com or www.facebook.com/goldsgym.


SOURCE Gold's Gym

Friday, May 7, 2010

Your Store Tour


You won't want to miss Support Group this month! We will be going to Smith's Food King @ 400 South Woodruff in Idaho Falls for a tour. Your tour guide will be Sandi and she will be showing you some tricks to save calories and money while not missing out on nutrients or taste - can't beat that!

Wear your walking shoes - this is not a bus tour! You will put on some miles as you scout out the treasure hidden there.

The date is Thursday, May 27th! Mark you calendar now and plan to be there for a really fun time. Meet at the New U clinic at 6:45 if you would like to carpool or in the deli area at Smith's at 7:00 if your prefer to go straight there.

Feel free to bring a friend, your coach, or anyone interested in joining us on our quest to become healthier every day! See you there!


Wednesday, April 14, 2010

Anchors Away


Why Charting Your Course Begins
with Dropping Your Anchor

It's nice to have an anchor.

If you're a boat, an anchor means you have
complete freedom to sail wherever and
whenever you want, but when it's time to
stay put, you have a safe harbor.

The sailing analogy works well for weight
loss surgery patients, too. I use the metaphor
all the time when I talk about being the captain
of your own ship. However, I seldom acclaim
the "anchor" when I speak on taking charge of
one's own life.

If you're a WLS patient, an anchor means no
matter how much we waiver from our WLS
programs on any given day, there are some
tried-and-true options for us that will help
keep us on the straight and narrow. Your
anchors will always bring you back to a
safe place when you go off plan -- and we
all do from time to time.

Here are a few of my personal anchors
that I rely on when I'm particularly
tempted or veering off course:

Don't mess with my breakfast. For me,
starting off my day right is easy and
tasty. I love cheesy eggs; they're good
for me, so I have them every morning.
I prefer the consistency in my day, and
I don't feel deprived. While I may
occasionally veer off course later in the
day, this first meal always gets me back
on plan.

More than my feet hop on the scale.
Some people feel overwhelmed
weighing and measuring their food. For
me, I find it comforting to know with
certainty that I am sticking with my
plan. When I am home and able to use
the scale with relative ease, I do take
advantage of this tool in my own WLS
program.

Always plan for a Plan B. This is
especially true when you find yourself
talking into the metal box at a drive-thru
restaurant. If you have a disaster plan
set in stone before you pull up, then
you'll know what to do when you get
there. A certain fast food restaurant, for
example, offers chili and a side salad.
For me, this menu choice is better than
most, and has consequently ended up
in the fine print on my contingency plan.

You'll need to tweak your own plan so
it works for you when you are tempted or
eating at a restaurant.

I would encourage you to take some time
and think about the anchors in your own
program. Let me know what you discover
and how well they are working for you.

*********************************************************

From Small Bites, the email newsletter for the National Association for WLS. Subscribe today and get your F'REE report, How to Regain-Proof Your WLS at http://clicks.aweber.com/y/ct/?l=7Ir9V&m=1d33Ayu2xrt6Cb&b=9qlRq598ynBxu3yoy.H1vw.

Monday, March 8, 2010

Bariatric Conference

One of our great patients found out about this event and wants to share it with all of you-- thanks Lynae


Bariatric Wisdom and Karen Donaldson (EXCEL Weight Loss Solutions) are proud to announce a truly amazing and unique Never-Been-Done-Before teleconference sponsored by Mybiglife.com - the newest and fastest growing online community for weight loss surgery. Over 20 experts in the field of weight loss, including doctors, surgeons, chefs, ministers, dietitians, personal trainers and the president and CEO of the Obesity Action Coalition, will be guest speakers. Donaldson’s presentations titled Carbs and Cravings – Understanding the Blood Sugar (and Belly Fat!) Blues and Releasing the Emotions That Are Keeping You Fat are Tuesday, March 9, 10:00 am MST and Thursday, March 11, 2:00 pm MST, respectively. The event lasts for one week, March 8-12, and is LIVE, so participants will have opportunities to ask the presenters questions. Go to http://bariatricwisdom.com to sign up and check out which presentations you want to attend. In addition, 30 CEUs available for the Nursing Professionals and Dietitians. If you can’t attend the sessions live, there are also options to purchase MP3 audio files, replays, and presentation notes. With just a phone and computer, you can keep your expenses down and your information up by attending this amazing conference from the comfort of your own home. Register on-line or contact EXCEL Weight Loss Solutions at 233-0593 for more information.

Friday, March 5, 2010

The Magical Fruit




Beans beans the magical fruit
The more you eat, the more you'll ----.
So eat some beans at every meal,
The more you eat, the better you'll feel!

A recent review suggests that eating benas can have a significant impact on your fasting glucose levels, insulin levels and on A1C level (a measure of blood sugar control over time.)

The review, published in Diabetologia, reviewed 41 studies that looked at the effects on blood sugar levels of specific types of legumes, including garbanzo, black, pinto, white and kidney beans.

The analysis showed that eating about a half-cup of beans a day lowers blood sugar measurements. Beans lowered A1C measurements by an average of 0.5 percent (about half the effect that's often achieved by standard diabetes drugs such as metformin.)

The review helps confirm reserach showing that soluble fiber can help improve blood sugar levels. Beans are a great source of soluble fiber, as are oats, barley, and many fruits and vegetables. Fiber supplements containing psyllium also are a good source.

Source - Mayo Clinic Health Letter Vol 28 # 3, March, 2010.

Monday, March 1, 2010

Serving Size Experiment


This originated from a Hungry Girl email but thought it was interesting enough to share with all of you....
CEREAL
If you're a label-reader, you already know that filling your cereal bowl to the brim will give you WAY more calories than a single serving's worth. But just how good are you at eyeballing that 3/4-cup to 1-cup serving? Here's what we found...


* More than HALF of our participants overestimated a single serving by at least 25%.
* A THIRD over-poured by a whopping 30%.

* ONE-SIXTH of those who took part overestimated their servings by a ginormous 40%! That means the supposed 120-calorie, 3g-fat serving really contained closer to 170 calories and more than 4g fat.
The Takeaway: While a few dozen extra calories may not seem like much, it adds up. Members of the middle group above would each be taking in about 1,000 extra calories per month, if they ate a supposed 120-calorie serving of cereal daily.

Tips & Tricks: If you don't want to measure out your favorite b-fast cereal each A.M., at least do it ONCE so you can see what a serving truly looks like. Also, don't eat from an over sized bowl -- it's too easy to overdo it. And don't forget to count the calories in your milk.

ICE CREAM


Possibly the most unrealistic of serving sizes, a portion of ice cream is only 1/2 cup. Still, we expected we'd be able to estimate that amount pretty easily. Not so. Check it out..

* The average estimation among ALL our participants was 20% MORE than 1/2 cup!Shocker! Those portioning out plain vanilla ice cream over-scooped by MORE than those working with chunky cookie dough ice cream. Perhaps we're more cautious with decadent stuff???


* The more the ice cream softened, the more people overestimated their portions. Remember, that 1/2-cup serving is based on LIGHTLY PACKED ice cream. So if it's getting soft and dense, you might want to toss it on a kitchen scale to be sure the weight matches up! Shocker! To test out that theory we just mentioned, we measured out EXACTLY 1/2 cup of cookie dough ice cream that was a little melty and gooey. Instead of the 54 grams indicated on the label, it tipped the scales at a hefty 90 grams! That means rather than having 130 calories and 4g fat, our 1/2-cup scoop actually contained 216 calories and more than 6.5g fat Yikes!



Common Serving-Size Slip-Ups!


Watch out for these sneaky suspects, and follow our tips to outsmart 'em..

Salad dressing and sauces. Sure, you select the low-cal kind, but are you really sticking to a single portion? A 2-tbsp. serving doesn't look like much, especially when drizzled over a big salad or stir-fry. You can easily top your meal with a double serving without even realizing it.


Tips! Have your dressing or sauce on the side -- then dip, don't pour. And check out those spray dressings all the companies are making. A little goes a loooooong way with 'em, and there are some fantastic-tasting options. (We love Wish-Bone Asian Silk and Ken's Honey Mustard the most!)


Nonstick cooking spray. It's only calorie-free and sans-fat if you use the minuscule serving size of a 1/4-second to 1/2-second spray. A 1-second spray of most brands has about 7 calories and just under a gram of fat. Not a huge difference, but it's good to be aware of, especially if you use it like it's goin' out of style. (It's not.) HG Tips! Next time you spray away, count it off in your head. If you're spritzing for 5 seconds, tack about 35 extra calories and 4g fat onto your totals. And if you find yourself cooking with an obscene amount of the stuff without paying much attention to it, you may be better off measuring out a teaspoon or so of regular oil and using that instead -- at least you'll be more conscious of the calorie and fat counts.


Protein. If you often order grilled chicken at a restaurant, you probably pat yourself on the back for making such a good choice. And while it IS a good choice, don't forget to take portion size into account. What you think is a reasonable 4 ounces could actually be closer to 8. And with about 35 calories per ounce, that definitely adds up. HG Tips! Next time you're whipping up some poultry in the comfort of your own home, weigh a serving of the stuff to get a good visual of what it should look like. Or use the old standby: A 3-oz. portion is about the size of the palm of your hand or a deck of cards.


Pretty amazing and true don't you think!?

Coping with Stress

At Support Group on Thursday Dr. Andelin presented some very useful tips on coping with stress. I figured I would share them for those of you who were unable to make it!



1- Find out what stresses you if you aren't always aware

2-Realize you have a choice in how you react to stress

3-Use effective time management--plan and prioritize your work

4-Talk it out-- ventilate-- find a sounding board

5- Avoid too much, too fast- spread out changes where possible

6- Take action- DO something

7- Escape for a while- take a break- take a vacation

8- If you need to feel sorry for yourself, make it short term

9- Set boundaries and learn how to say no

10- Avoid the "Superman" or "Wonderwoman" urge

11- Accept (acknowledge) what you cannot change

12- Delegate tasks or ask for help when appropriate

13- If you are wrong or make a mistake, admit it. No one is perfect.

14- Smile at people- at least try to look pleasant

15- Learn to relax

16- Find productive ways to get rid of your anger

17- Do something for someone else

18- Think positive- be optimistic

19- Develop a sense of humor- learn to laugh at yourself

20- Put things in perspective. "Will it really matter a year from now?"

21- Learn to have fun

22- Develop a support system- family, friends, coworkers

23- Follow the rules of good nutrition, adequate sleep, exercise

24- Focus on what you can do, not on what you can't do

25- If you need help, get an expert



Hope this helps ease a bit of stress :)

Tuesday, February 23, 2010

Heads up........


It's a bit away but for Support Group in April we are going to have a "Size Swap"! A chance to go shopping for free! WHO DOESN'T WANT THAT!? Basically bring clothes that don't fit you anymore and think that another New Uer would want. It will be fun to get a few "new" pieces of clothing and also a great jump start to Spring cleaning! :) Who knows...maybe at the end of the night there will be a fashion show!?

Wednesday, February 17, 2010

February Recipe of the Month


Easy Oven Stew

¾ pound beef round steak, trimmed and cubed
1 t canola oil
4 medium unpeeled potatoes, cut into 1 inch cubes
5 medium carrots, cut into 1 ½ inch chunks
1 celery rib, cut into 1” chunks
1 large onion, cut into 1 chunks
1 – 14 ½ oz can chunky stewed tomatoes
3 T quick-cooking tapioca
1 t browning sauce
½ t black pepper
1 c frozen peas

In a dutch oven, brown the meat in the oil
Add the next 8 ingredients.
Cover and bake @ 300 degrees for 4-5 hours, stirring twice.
Add the peas during the final 30 minutes of baking.

Serves 6
Each serving provides 340 calories, 9 g fat, 45 g carbohydrate, 17 g protein.



Lean Tip:
To choose lean meats, look for the words round or loin, clues that a cut of meat comes from the leanest part of the animal.

Monday, February 8, 2010

February Support Group


Disclaimer: Please disregard the following announcement if you are constantly on cloud 9, have no worries in the world, are a SUPER human, or a newborn.

As for everyone else... listen up! :)

Dr. Andelin, who some of you may have had for your physchological evaluation, will be discussing stress management at Support Group this month. Plan on coming it should be really good information in which many could use. (Sure know I could!)

Thursday the 25th at 7:00 pm here at the clinic!

See ya soon!

Thursday, February 4, 2010

Super Bowl! Super Snacks! Super Size Me!


Just for fun, we analyzed a popular recipe for a dip. By the time, we added in some chips, the total calories came to 6704! That is enough calories for 5 1/2 days for most of us. We were more than a little shocked to see it provided 402 grams of fat - enough fat for 20 days! We were even more surprised to see that this "snack" provided 653 grams of carbohydrate - enough carbs for more than 5 days!

So what do we recommend for the big day coming up -
  • Watch from the treadmill

  • Plan to have a healthy meal during halftime - avoid the "snack" concept

  • Drink water or calorie free non-carbonated beverages during the game

  • Plan an active day before and after the big game

And if the Saints win, don't mention it to Lesley.

Enjoy the weekend,

Your Friend @ New U


Tuesday, January 5, 2010

Hip Hip Horray!!


It's almost graduation day--- for some of you! If you had surgery anytime from February of 2008 to January of 2009 it's your turn! (The more recent New Uers will get their turn next January!) Graduation will be held at the Cancer Center at 7:00 P.M. on Thursday January 28th. I need before and after pictures to show U off! :) Either mail them to the clinic at PO Box 2077 Idaho Falls, ID 83403 MOB 102, drop them off, or email them (easiest!) to lesley.rominger@hcahealthcare.com . You don't want to miss this event- it's sure to inspire. For those of you that have not had surgery yet or not at the graduation stage come and experience what you have to look forward to and hear stories of great achievement! See you there!

Support Group for 2010... Save the dates! :)

2010 Support Group Schedule
Please join us for surgical weight loss surgery support group.
Group meets the 4th Thursday of every month at the New U Clinic at 7:00 p.m. Graduation and our Holiday Celebration will be held in the Cancer Center across the street on the corner of Channing and Sunnyside. Check the blog frequently too.

January 28th: Graduation
February 25th: Guest Speaker
March 25th: Guest Speaker
April 22nd: Size Swap Event
May 27th: Field Trip to the Grocery Store
June 24th: Guest Speaker- Carol Anderson Ph.D
July 22nd: Outdoor Fun
August 26th: Fair-time Festivities
September 23rd: Guest Speaker
October 28th: Guest Speaker
November 18th: Holiday Celebration (This is the 3rd Thursday)

You are always welcome to bring your spouse or other support person(s) to group. If you have any questions or need directions, call the New U Clinic at 529-7373

Schedule as outlined is subject to change at any time.

Tracker

Followers