Posts Tagged ‘ Wellness ’

Lose Weight “The Right Way”. By Dr. Mark A. Fusco, LifeShape Medical Director & Board Certified General Surgeon

April 27, 2012
By Ashley

As I have gotten older I find that I watch less sports on TV than I did “PK” (pre kids). This past season, I did happen to be watching one of the NFL pregame shows and one of the announcers (who incidentally could benefit from the expertise of the LifeShape team) was contrasting the weight loss journey of two NFL coaches. One had undergone adjustable gastric band surgery and was doing very well.  The other had not undergone a surgical procedure (as far as he knew) and was also doing well. The announcer was fawning how the second coach was losing weight “the right way”.

Unfortunately this dismissive unenlightened attitude toward weight loss surgery is all too common. It is also fairly unique to weight loss surgery.  Laparoscopic adjustable gastric band surgery works by decreasing the amount of hunger patients experience to allow them to eat less. If patients then stay active, they have a caloric deficit and they lose weight.  The band is therefore a tool to decrease hunger.  Why then would the NFL announcer be any less critical of reading glasses, hearing aides, pacemakers, nicotine patches, artificial knees, or Viagra for that matter? (I believe it was one of his colleagues that did the “throw the football through the tire” commercial… but I digress.)

The other fact I would call to the announcer’s attention is just how irresponsible it was to share his bias. There are at least four large studies that show morbidly obese patients that undergo weight loss surgery are more likely to be alive five years longer than similarly sized patients who do not undergo surgery. In one of the larger studies the group that underwent surgery were greater than 80% more likely to be alive at five years. Unfortunately it is likely a handful of the millions of morbidly obese patients who were watching that day were further impeded from researching lifesaving surgery. Hopefully in the future the announcer wont talk about how designated drivers are wimps, or rehab is for quitters.

My view is the “right way to lose weight” is “whatever it takes to lose weight”.

Welcome to the LifeShape Advanced Bariatric Center of Florida March Wellness Newsletter!

March 22, 2012
By Ashley

Spring officially began March 20th. We hope you are enjoying the warm weather and getting outside! Through our monthly newsletter, the LifeShape team aims to continue to provide you with current information as your guide to maintain and reignite your healthy ambitions. We hope you find the articles below informational and inspirational.

In the news, obesity can be linked to chronic pain (NEWS). And Kristine, our nutritionist, provides interesting information on reducing disease in our bodies with diet and a great recipe (NUTRITION). Christie, our Senior Trainer at the LifeShape Fitness Center, sheds light this month on the common misconceptions many people have about exercise. Also, Kathy Blair and several other inspirational LifeShape patients will be participating in the “3rd Annual Cycle Jam for the Kids”. There are several different bike ride lengths to choose from, so we hope you participate on the LifeShape team (EXERCISE & BIKE RIDE)!

This month our featured article will focus on raising awareness this April for Esophogeal Cancer. This type of cancer is rapidly becoming more common. Please mark your calendars to attend the April event to learn about prevention (FEATURED).

LifeShape is here to offer you a way to achieve long-term weight loss success, while regaining your health. As a multidisciplinary full service weight loss center, LifeShape offers a surgical program specializing in the Adjustable Gastric Band, a medical program utilizing Optifast ®, and personalized fitness programs at the LifeShape Fitness Center in a private and supportive environment. Our team will provide you with the support you need to achieve your weight loss, fitness and wellness goals.

We have lots of Seminars to choose from and will be hosting one in Orlando in April. Please remember to check the schedule below if you are interested in attending (SEMINARS).

I hope you enjoy our helpful tips. We hope to inspire you with motivation, encouragement and support to begin your journey today!

Dr. Mark A. Fusco
Medical Director
LifeShape Advanced Bariatric Center of Florida
Office: 321-728-7553
www.lifeshape.net

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The Perfect Time for a Resolution, by Christie Piontkowski, Senior Trainer CPT

December 21, 2011
By Ashley

As 2011 comes to an end, let’s take a moment to reflect.  Was 2011 the year you reached all of your health and fitness goals?  Did you set realistic New Years’ resolutions and stick to them throughout the entire year?  Was this the year where you increased your quality of life by making your health a priority, each and every day?

Is a good quality of health really something to put off until the first of the year, only to be let down because you have set unrealistic goals that are probably based on the previous years failures?  This way of thinking will not allow progression in a healthy manner, and will frustrate even the most willing of New Years’ resolution participants.

Instead, start today on setting goals that will be reachable.  Include some form of exercise in your daily routine.  When you make the choice to move, moving becomes easier.  Your body will respond to the movement, which in turn will give you more energy.  When you have more energy you will feel more productive and more willing to continue your exercise routine.

So, forget about New Years’ resolutions and start moving today!!

In Health and Happiness,
Christie

Cultivating healthy habits for healthy futures! by Stephanie Teaford, Community Liaison, STRIDE Cal Poly State University

October 21, 2011
By Ashley

Hello from the left coast!

I am so glad that Dr. Fusco invited me to share some thoughts for the LifeShape Wellness Newsletter.  I live in San Luis Obispo, which you may have heard of as the happiest place in America, and have been receiving and reading the newsletter not only because I work in promoting healthy weight but also because I am interested in my brother’s work!  I am Dr Fusco’s youngest sister and I am the Community Liaison for STRIDE, Science through Translational Research in Diet and Exercise, a research center in diet and exercise at Cal Poly State University.

At STRIDE, we work collaboratively within our university and with community agencies to promote healthy weight across the lifespan.  We recognize the complexity of the obesity epidemic and seek solutions in creative areas.

Growing up in New Jersey, I had heard California referred to as “the land of fruits and nuts”.  This is literally true.  Here in San Luis Obispo, affectionately known as SLO, we have a 360-day per year growing season and, like Florida, are able to grow plenty of food to feed our communities.  Much of our land is devoted to agriculture both large scale and small. Variety abounds from A-Z (apples to zucchini). Farmer’s Markets are in every community and there are many resources for home gardeners as well as school and community gardens.

Despite all this access to fresh food, many of our residents’ eating habits are reflective of people’s habits across our country.  It is the default choice to eat meals outside the house or to rely on processed prepared foods.  For many, it is way easier to head out to eat or to microwave a prepared meal than it is to utilize fresh, local food. But with this ease often comes excess calories.  To turn the obesity trends around, the easy choice, the default choice needs to be the healthy choice and this may start with our children.

Our experience tell us that when people, especially children, grow their own food, it is more likely they will eat it!  We need to get to know where food comes from!

Some great tips and places to check out in your local community to get started eating right are listed below:

 1. Plant a home garden! If space is an issue, container gardening in easy and fun.  Using an old wheel barrow is great and allows you to have a moveable garden.

 2. Explore nearby community gardens. The City of Palm Bay became the first municipality in Brevard County to establish a community gardening program in March 2010. Check out the Nemo Garden – http://www.facebook.com/NemoGarden?sk=info

 3. Support organizations that foster garden education and encourage local food systems. A great option is Edible Orlando, which is a community-based, local-foods publication. From their website: “Edible Orlando connects consumers with family farmers, growers, chefs, and food artisans of all kinds. We believe that every person has the right to affordable, fresh, healthful food on a daily basis and that knowing where our food comes from is a powerful thing.” http://www.edibleorlando.com/

 In our community, STRIDE has created an after-school cooking program for middle schoolers, called Pink and Dude Chefs, which teaches basic cooking skills and the importance of healthy eating. We collaborate with our local food bank to use foods these families will receive at food distributions. Our food bank has made a goal of ensuring that 50% of the food that is distributed is fresh fruits and vegetables but unless families know what this produce is or how to cook it, the food can’t be of benefit. Kids learn about these foods and follow healthy recipes – recipes that are kid tested and approved!

The Pink and Dude Chef Program empowers these 12-14 year olds and they in turn are having a positive impact on their families. By taking on the cooking role from parents that are often working long hours and by serving as role models to younger siblings in the home, Pink and Dude Chefs can begin to turn the tide on obesity.  STRIDE is developing this program as an online training series so that other communities can run programs of their own.

While Dr Fusco and the LifeShape team are helping individuals achieve a healthy weight, STRIDE is here in SLO conducting research and designing programs at a community level.  In “the land of fruits and nuts”, we are cultivating healthy habits for healthy futures!

About STRIDE:
Cal Poly’s STRIDE center was launched in 2007. Since its creation, STRIDE professors, staff and student interns have developed research studies and programs to improve the health status and knowledge of the greater community.

STRIDE brings together professors and students from departments across the university to conduct research and outreach programs that promote healthy weight. Most of the center’s work is supported by state and federal grants and private donations. For more details about STRIDE and its research projects and community health programs, go to http://stride.calpoly.edu.

Celebrate Food Day, By: Kristine Van Workum, Registered Dietitian

October 21, 2011
By Ashley

This month launches Food Day which was created by the Center for Science in the Public Interest. The goal of Food Day is to bring awareness to the public, and a means for health, sustainable agriculture, environmental, consumer, community, and anti-hunger advocates to work together. Food Day is a national grassroots campaign to get Americans to “eat real” and enjoy delicious, healthy, and affordable food produced in a sustainable, humane way. The initiative and purpose of Food Day is best defined by its 6 Principles:

  • Reduce diet-related disease by promoting healthy food
  • Support sustainable farms & limit subsidies to big agribusiness
  • Expand access to food and end hunger
  • Protect the environment and farm animals by reforming factory farms
  • Promote health by curbing junk-food marketing aimed at kids
  • Support fair conditions for food and farm workers

Be a part of Food Day by visiting local farmers markets and taking some time to cook a fresh, balanced meal for yourself and loved ones.

Check out the Food Day Recipe Booklet for some new ideas: http://www.foodday.org/files/DinnerPartyKit.pdf

To learn more about Food Day and its events, visit: http://www.f oodday.org /

Happy Eating!

Kristine Van Workum, LifeShape Registered Dietitian & owner of Brevard Nutrition  

Honey-Crisp Oven-Fried Chicken

Source: http://www.foodday.org/why-eat-real/recipes/ellie-krieger.php

Ingredients:

6 skinless, bone-in chicken thighs (~2 lbs)
2/3 cup low-fat buttermilk
4 cups whole-grain cereal flakes
½ tsp paprika
½ tsp garlic powder
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
Olive oil cooking spray
2 Tbsp honey

Directions:

  1. Preheat the oven to 350°F.
  2. Place the chicken in a bowl with the buttermilk and toss to coat.
  3. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
  4. Place the cereal flakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs).
  5. Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.
  6. Spray a baking sheet with cooking spray. Remove chicken from buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk.
  7. Brush each piece of chicken with honey, then dip in the cereal crumbs, press hard so the crumbs adhere to the chicken.
  8. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray.
  9. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

Nutrition Information per serving (makes 6 servings): Calories 330, Protein 34g , Fat 7g, Carbohydrates 34g, Cholesterol 125mg, Fiber 4g, Sodium 410mg

No such thing as Diet Sweeteners? By Dr. Mark A. Fusco, LifeShape Medical Director & Board Certified General Surgeon

October 21, 2011
By Ashley

When I was a freshman in college the course that separated the men from the boys, the women from the girls, and the pre-med students from the soon to be “former pre-med students”, was organic chemistry.

Organic chemistry was taught in Remsen Hall.  Remsen Hall was one of the early buildings of the Johns Hopkins University campus. It was named after Ira Remsen, a famous chemistry professor, one of the original faculty at Hopkins. Remsen’s most famous discovery was Saccharin in 1879.  The legend goes that he, or maybe his assistant Constantin Fahlberg, discovered the sweet taste of the compound he had synthesized when he tasted a dinner roll.  The roll was uncommonly sweet. He tasted his fingers and realized he tasted one of the compounds he was working on that day. (Apparently this was before the school of hygiene was established – just kidding.)  He returned to his lab and tasted everything on his workbench discovering the potent sweetness of the compound that would become known as Saccharin. Fahlberg went on to patent, commercially produce, and profit from the compound. Remsen had a very long storied career, became the second president of Hopkins, and his ashes are buried behind a plaque at Remsen Hall where his ghost tutors haunted former pre-med students.

Very quickly Saccharine became widely used as a sweetener in cooking and soft drinks. It was also used as a cure for a whole host of ailments including migraines and “adiposity” (obesity). Typical for the time, Saccharin initially underwent virtually no testing.  Through the years artificial sweeteners have been accused of causing a variety of ill effects.  In spite of this, the use of artificial sweeteners increased during World War II, secondary to sugar cane shortages, and has continued to be a mainstay for dieters and diabetics to this day.

This month the Obesity 2011 meeting was held in Orlando Florida. One of the presentations by Dr. Robert Margolskee, a molecular biologist from Monell Chemical Senses Center in Philadelphia, dealt with the subject of taste receptors. He reviewed the fact that taste receptors not only reside on the tongue, but also in the stomach. These intestinal receptors may be responsible for triggering various metabolic and endocrine effects such as the release of insulin. In an article posted on the Doctors of Weight Loss Blog, the significance of this as it relates to artificial sweetener is summarized as follows:

Experiments conducted in mice suggest that these gut taste receptors may play a role in regulating endocrine function. Sucralose and other artificial sweeteners promote insulin secretion from pancreatic islets in the same way that glucose does, in a dose-dependent fashion. A strain of mice who do not produce gustducin have dysregulation of glucose, insulin and GLP-1 in response to glucose delivered directly into the stomach. So, although artificial sweeteners have zero calories, they are not necessarily metabolically inactive, and may have long-term clinical effects that are as yet, unknown.

In a bit of irony it may be that the reason to stop artificial sweeteners may not be subtle increased likelihood of side effects, but instead the fact that they actually may interfere with weight loss. Something to think about when searching for a diet sweetener substitute.

Healthy Eating for Kids, By: Kristine Van Workum, Registered Dietitian

September 14, 2011
By Ashley

As a registered dietitian, I often meet with parents, children and families to help guide them in making healthy food choices and lifestyle changes for overall wellness. There is now an official initiative focusing on the health of children in the U.S. With September being recognized as National Childhood Obesity Awareness Month, professionals have reported our kids are overfed and undernourished. This means our children are consuming an excess of calories from foods low in vitamins, minerals and fiber.

Our first lady, Michelle Obama’s work in developing www.letsmove.gov/ provides some good resources and a start for awareness.

In addition there are many other resources available for parents and kids. Here are others I often recommend:

www.healthierkidsbrighterfutures.org/home/ www.Fueluptoplay60.com

www.eatright.org/kids/www. aom3.americaonthemove.org

Worried about your pre-teen/teen’s weight? Read this article for some good tips: www.eatright.org/kids/article.aspx?id=6442462704

The book Secrets of Feeding a Healthy Family by Ellyn Satter or visit:
http://www.ellynsatter.com/how-to-feed-i-24.html

When I meet with families, I encourage eating healthy together as a family and staying physically active to build a healthy lifestyle, not just to lose weight. Set an example for your kids by prioritizing family meals whenever possible and using MyPlate (www.choosemyplate.gov) as a guide to try to incorporate all the food groups for good nutrition. Include kids in cooking to make it fun and ask them to choose a new fruit or vegetable to try when at the grocery store.

Create an interest in new foods and do not make foods forbidden; this often backfires for both children and adults. Practice healthy eating and incorporating desserts or less healthy foods in moderation, or after eating a balanced meal. Do not focus on “dieting” or eliminating entire food groups and do not address foods as “bad” or “forbidden.” Doing so can lead to negative food relationships. Below are tips I often encourage parents to consider when trying to create a healthy food relationship:

• Be a good role model – choose balanced meals & do not diet, focus on weight or counting calories; encouraging dieting in children often can lead to disordered eating patterns later in life

• Focus on foods to increase, not on foods to avoid – plan in more fruits & veggies to fill ½ your plate; make a game out of who can get the most food groups or fruits & veggies in each day

• Try something new – whether it’s a new food or a fun new physical activity, doing so together can encourage positive changes for life

• Try not to bring your own biases to the table – let your kids decide for themselves what they enjoy the taste of

• Set examples of mindful eating – don’t eat in front of the TV, eat slowly to enjoy the taste of your food, and learn to recognize & process feelings of fullness to create a pleasant & relaxed environment around meal times

• Educate children and adolescents on the health benefits of eating all food groups: concentration in school, growth, strong bones and muscles, energy & endurance for sports and to play with friends are just a few

• Do not force children to clean their plates; they often have good recognition of their own hunger/fullness cues

• Provide some structure with consistent meal & snack times to maintain focus and prevent kids from getting overly hungry

• Plan balanced meals for everyone – lean proteins, fruits & veggies, lowfat dairy, whole grains and healthy fats are important for overall health; remember portion sizes will vary among adults and children

• Try more than once to introduce new foods – young kids often need multiple exposures to an item before they really decide if they like it

• Add flavor – kids and adults often enjoy foods with flavor; there is nothing wrong with adding a dip or hummus to increase intake of veggies

• Grow a small vegetable or herb garden – kids are more likely to try a new food if they have grown it themselves

• Prioritize family meals whenever possible – research shows families who eat regular meals together can lead to lower rates of obesity and of eating disorders later in life

• Help yourself & your children develop a healthy body image by focusing on the positive things and extraordinary way our body functions daily

• Use rewards other than food to praise children for accomplishments & good behavior – go to a park, play a game, or give stickers instead of M&Ms

• Keep healthy snacks such as fruit, nuts, cheese sticks, whole grain crackers & yogurt readily available and visible for kids to eat

• Plan fun activities – go to the beach, skip around the yard, walk the dog, play a game – kids & adults who engage in regular activity have better sleep patterns, improved concentration, and lower stress levels; the benefits of regular exercise & physical activity go well beyond just burning calories to lose weight

September is also known as Whole Grains Month, so below is a recipe for a grain less commonly eaten – try it out with your family this week!

Happy Eating!

Kristine Van Workum, LifeShape Registered Dietitian & owner of Brevard Nutrition

Baked Chicken with Apples and Barley
Source: http://www.wholegrainscouncil.org/recipes/main-dishes/baked-chicken-with-apples-and-barley

Ingredients:

1/2 cup chopped onion 1 cup whole grain barley kernels
1/2 cup chopped red bell pepper 2-1/2 cups chicken broth
1/2 cup chopped green bell pepper 4 boneless, skinless chicken breasts
1 clove garlic, finely chopped 1/2 teaspoon garlic salt (or a little minced garlic)
1 medium tart green apple, chopped 3 tablespoons orange marmalade or apricot jam
1-2 tablespoons curry powder

Directions:
Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally. Add chopped apple and curry powder; sauté 4 minutes longer.Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 20-25 minutes. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.

Nutrition Information per serving (makes 4 servings): Calories 431, Protein 34g , Fat 8g, Carbohydrates 59g, Cholesterol 68mg, Fiber 9g, Sodium 850mg

The Many Benefits of Stretching, By Christie Piontkowski, Senior Trainer CPT

May 26, 2011
By Ashley

Stretching may take a back seat to your exercise routine, however it may be just as important as the exercise itself to keep the body in the best physical shape it can be.  The benefits of stretching  include but are not limited to a decrease in the risk of injury, decreased stress levels, improvement of athletic ability and flexibility and to provide an overall sense of relaxation for the entire body.

Proper stretching techniques:

  • Before you start your stretching, be sure that there is adequate blood flow to the muscles and that the body is warm.  A 5 or 10 minute walk or bike ride would be enough time to get the muscles warm and ready for your stretches.
  • Stretch the major muscles groups and any specific area that you have used during your exercise or sports activity.
  • Hold your stretch for approximately 30 – 45 seconds, (no bouncing).  This will allow proper lengthening of the muscles without the risk of injury that bouncing can create.  Feeling some tension is ok, but do not force the muscles into any position where you feel pain.  If you do feel pain, ease up on the stretch and then continue to hold.
  • Remember to breathe.  Start with a deep breath in through the nose and slowly exhale throughout the mouth.  Each exhale can provide you with a gentle momentum to increase your stretching position.
  • Make stretching a part of your everyday routine.  You may want to take time for a full 30 minute stretching work out, or simply take 5 or 10 minutes per day to wind down at the end of a busy or stressful day.  Either way, treat the body right by taking care of the muscles and joints that provide you with the ability to move throughout your day.
  • Try a YOGA class! Yoga combines stretching and strengthening together for a full body workout experience. There are a range of class styles to choose from: gentle yoga (which will mainly be stretching and relaxing) to a flowing yoga (which can be a vinyasa flow or power yoga class that will emphasize stretching along with movement to get your heart rate up)!

Keep on moving!!!

 

Nutrition & Health for Older Americans, By Kristine Van Workum, Registered Dietitian

May 26, 2011
By Ashley

Did you know May is known as Older Americans Month? It’s true! May 25, 2011 celebrates the 18th annual National
Senior Health & Fitness Day. The goal of this annual event is to help keep older Americans healthy and fit. This
year’s theme is “Make Fitness a Goal for Life.”As a registered dietitian, I defer specific questions on fitness/exercise
guidelines to qualified exercise professionals & trainers. However, for guidelines on eating well throughout our
lifetime and as we age, here are a few things to consider:

• Stay well hydrated! As we age, our thirst mechanism can decrease, causing us to feel less thirsty and
therefore drinking less often. Keep a water bottle with you and try to consume 64 oz of total fluids per day.

• Choose high quality proteins. As we age we tend to lose muscle mass, so in addition to staying active, we
also need to eat protein to help preserve our muscle mass. Create well-balanced meals which include
protein foods such as low-fat dairy foods, Greek yogurt, lean meats (beef, pork, chicken & turkey), fish, eggs,
nuts and beans/legumes.

• Increase fruits & veggies, herbs & spices, as well as Omega-3 fatty acids. Planning adequate amounts of
healthy fats, lean proteins and high fiber carbohydrates/whole grains can help us stay healthy. The following
foods & examples below have also been shown to help decrease inflammation in our bodies:

1. Fruits & Vegetables – the more colorful and more variety, the better. These foods are rich in antioxidants
and phytochemicals which have a protective affect on our bodies. Refer to a unique salad recipe below
for one way to introduce more produce into your diet!

2. Omega 3 Fatty Acids – salmon and fatty fish, avocados, canola oil, walnuts, and flaxseed are some of
the most commonly eaten foods which contain these heart healthy fats.

3. Spices – ginger, garlic, rosemary, turmeric, oregano, cayenne, clove, nutmeg, etc. Spices are a great
way to add flavor to your food without adding salt or extra calories.

4. Dark Chocolate – dark chocolate is high in antioxidants and also contains fiber. A dark chocolate
Hershey’s Kiss is only ~26 calories, so enjoy this treat in moderation!

5. Salicylic Acid – Foods high in salicylic acid include: berries, grapes, broccoli, spinach, chili peppers,
cinnamon, ginger, rosemary, nutmeg, sage, basil.

6. Olive Oil – healthy source high in unsaturated fats, but if used in cooking, keep temperature below 325°F
(smoke point) to keep the greatest nutrient benefits and prevent flavor breakdown.

For more information on National Senior Health & Fitness Day, visit http://www.fitnessday.com/senior/. You can also
get tips to help prevent cancer and/or recurrence on the American Institute for Cancer Research website:
http://www.aicr.org/site/News2?page=NewsArticle&id=20603&news_iv_ctrl=2303

Happy Senior Day and Happy Eating!
Kristine Van Workum, LifeShape Registered Dietitian & owner of Brevard Nutrition

Strawberry Cucumber Salad with Almonds and Mint
Source: http://www.almondboard.com/FoodProfessionals/AlmondsInFood/RecipeIdeas/Pages/Default.aspx
Ingredients:

  • 1/3 cup slivered almonds 3 cups diced English (seedless) cucumber, chopped
  • 2 tablespoons seedless strawberry preserves/jam 1 cup sliced fresh strawberries
  • 1 tablespoon olive oil 2 tablespoons chopped fresh mint
  • 2 teaspoons balsamic vinegar Salt and freshly ground black pepper
  • 1 teaspoon Dijon mustard Lettuce for serving (ie. Bibb, Romaine, or red leaf)

Directions: Place almonds in a small, dry skillet and cook over medium heat 3-5 minutes, until almonds are golden
brown; shake the pan frequently to prevent burning, then aside. In a medium bowl, whisk together preserves, oil,
vinegar, & mustard. Add the cucumber, strawberries, mint, and toasted almonds and toss to combine. Season to
taste with salt & pepper. Serve inside lettuce leaves or over chopped lettuce.

Nutrition Information per serving (Makes 4 servings): Calories 145, Total Fat 8.5 g, Saturated Fat 0.9 g, Sodium
67 mg, Total Carbohydrate 16 g, Dietary Fiber 3.5 g, Protein 3 g

Serving Suggestion: pair with slow-roasted chicken or grilled pork tenderloin for a balanced meal

Sarah Shares Her Inspiring Journey as an Obesity & Cancer Survivor (and LifeShape Patient)

April 15, 2011
By Ashley

I have been overweight my entire life. I remember my Mom putting me on “eating plans” when I was as little as 6 years old. My Dad, his Mom and his Sister are all morbidly obese. Growing up I watched them all yo-yo diet and none of them were ever successful long term.

When I turned 19 I decided I was ready to lose weight – I had been diagnosed with hypertension at 18 years old. I couldn’t believe I weighed 230 lbs (at 5’2” tall)! At the time I did lose a significant amount. I was doing well until I was diagnosed with thyroid cancer at 21 years old. Between the treatment and depression I was experiencing from my diagnosis, I ate to numb my stress and re-gained all the weight I had lost (about 50 lbs) and was at an all-time high of 236 lbs. I was devastated. At times my struggle with obesity felt much more difficult than my battle with cancer. Initially I lost 25 pounds after recovering, but then I stalled out. I was bouncing around between the same 5 lbs and couldn’t lose anything. At 24 years old I was trying to picture the rest of my life, I didn’t want to end up like my Dad, Aunt and Grandma, morbidly obese and never successful at reaching a healthy weight. I felt destined to follow the same path.

Working in health care I had heard about Lap-Band surgery before, but I never thought I qualified for it. In the fall of 2009 I started to read about it more and realized I definitely qualified. I did a lot of research; and thought carefully about whether it was right for me. I talked to family and friends and realized it definitely was the right choice for me. Going to the seminar was hard, I felt like I was really facing my obesity head on and it was difficult to realize where I was at.

On 10/26/2009 Dr. Fusco took me to the OR and changed my life! Donna’s smiling face was there in the recovery room, although I did get reprimanded for chugging my liquid Lortab a little too fast! The first week was tough and I did have a moment of “what did I do?! – did I make the right choice?” but that quickly passed and every day since has been a confirmation that I made the right choice. I was terrified of failing, I knew statistically some patients do not lose weight with gastric banding, but I also knew those people didn’t commit to following the “rules” and advice that Dr. Fusco and the rest of the LifeShape team provided. I was determined to utilize all the tools they gave me.

I went to my appointments, listened to their advice, followed the rules, got myself back on track when I got off track, and kept going. The weight has come off slowly. I started out at a lower weight (211). As of January 2011 I am at 158! The last time I weighed in the 150s I was probably 13 years old. I still have more weight to lose, but I know I will get there – this is a lifelong journey and at 25 years old I hope to have a long and healthy life! I am more active than I’ve ever been and it feels great! I am in a fitness Boot Camp right now and still can’t believe I can keep up! The Lap-Band is not magic; it’s just a tool that makes weight loss attainable – as the patient we have a huge role to fulfill and we can’t expect the band to do all the work. You have to make changes and you have to listen to Dr. Fusco, Donna and everyone else’s advice – they really do know what they’re talking about!

Knowing that I am not only a cancer survivor but an obesity survivor is an amazing feeling. Looking back I didn’t realize how sad and hopeless I had become, but now I am strong , happy and confident and I owe a part of that to myself, to my Lap-Band, and to Dr. Fusco and LifeShape!