Regina
11-02-2005, 06:09 PM
GET THE SKINNY
OCTOBER 2005
Wow what a great meeting we had this past month.
Dr Allam discussed Low and High Volume Hospitals. What’s the difference in the statistics? It was no surprise to many of us that the High Volume received better statistics because they won’t take on patients that are at a high risk, whereas a low volume hospital will. High volumes do this so they will look better on paper and hold a better statistic rate in the Medical field.
We also talked about the care between the two. Many of us agreed that the low volume hospitals nurses were better in that department. Such as South Hampton Hospital the nurses on the Bariatric floor were very caring and efficient in taking care of our needs.
Pat discussed Sugar Alcohols with us. What they are where we can find them and how they can effect our bodies. For more information on this subject go to our message board under Topics Of The Month.
[B]MariaMaria talked about what we see when we look in the mirror. She told us that it really depends on how we are feeling that day. If we are feeling low about ourselves then we will basically see a not-so-good image in there. We all see ourselves differently. Some like what we see and some are not happy with the results that we see. Maria said that this is a topic that needs more time to discuss so she will be following up on it at future meetings.
Then we had a guest speaker. BarbieThen we had a guest speaker, Barbie, who is a personal trainer. Barbie works with Rocky, one of Dr Allams patients, who is now a personal trainer. Together they are looking into helping any of us with some weight training.
I hope that you can try your best to attend these meetings. Dr Allam, Pat, Maria, and Nanette along with whatever guest we might have for the month. Work hard to plan a good successful Support Meeting. Show them how we appreciate the hard work that they do by attending the meetings.
Recipe Corner
Pork Chops with Dijon Cream Sauce
Ingredients
4 (4-ounce) boneless center-cut pork loin chops (1/2-inch thick)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking spray
1/3 cup fat-free, reduced-sodium chicken broth
1-1/2 tablespoons Dijon mustard
1/3 cup fat-free half-and-half or fat-free evaporated milk
Instructions:
Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet, and keep warm. Add broth to skillet, stirring to loosen browned bits. Combine mustard and half-and-half; add to skillet. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
Yield: 4 servings
Per Serving: Calories 201 (40% from fat); Fat 9.0 grams (sat 3.0 grams); Protein: 23.5 grams; Carbohydrate: 2.7 grams; Fiber: 0.1 grams; Cholesterol 68 mg; Sodium 567 mg.
[B]SUPPORT MEETING
Our Next support Meeting: will be held on November 15, 2005
at the Hampton Bays Library.
New patients please be there at 6:00PM
all others 6:30PM – 8:30PM.
Please remember to wait outside the doors until 6:30 so not to disturb the New Patients. Thanks. Our meetings need to start on time. Please try to attend these meetings. You will get a lot of information from them.
This Months Topics To Be Discussed:
Dr Allam will be discussing with us about
1.Effect of Gastric Bypass on risk of heart attacks.
2.Internal hernia after gastric bypass, and the technique to reduce it..
Pat and Maria will be discussing together about:
Mindfulness With Regard To Eating.
This ends Novembers Newsletter.
8uyt
UP COMING EVENTS:
Coming Soon The Date For Our Christmas Party In December! 4rtq
OCTOBER 2005
Wow what a great meeting we had this past month.
Dr Allam discussed Low and High Volume Hospitals. What’s the difference in the statistics? It was no surprise to many of us that the High Volume received better statistics because they won’t take on patients that are at a high risk, whereas a low volume hospital will. High volumes do this so they will look better on paper and hold a better statistic rate in the Medical field.
We also talked about the care between the two. Many of us agreed that the low volume hospitals nurses were better in that department. Such as South Hampton Hospital the nurses on the Bariatric floor were very caring and efficient in taking care of our needs.
Pat discussed Sugar Alcohols with us. What they are where we can find them and how they can effect our bodies. For more information on this subject go to our message board under Topics Of The Month.
[B]MariaMaria talked about what we see when we look in the mirror. She told us that it really depends on how we are feeling that day. If we are feeling low about ourselves then we will basically see a not-so-good image in there. We all see ourselves differently. Some like what we see and some are not happy with the results that we see. Maria said that this is a topic that needs more time to discuss so she will be following up on it at future meetings.
Then we had a guest speaker. BarbieThen we had a guest speaker, Barbie, who is a personal trainer. Barbie works with Rocky, one of Dr Allams patients, who is now a personal trainer. Together they are looking into helping any of us with some weight training.
I hope that you can try your best to attend these meetings. Dr Allam, Pat, Maria, and Nanette along with whatever guest we might have for the month. Work hard to plan a good successful Support Meeting. Show them how we appreciate the hard work that they do by attending the meetings.
Recipe Corner
Pork Chops with Dijon Cream Sauce
Ingredients
4 (4-ounce) boneless center-cut pork loin chops (1/2-inch thick)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking spray
1/3 cup fat-free, reduced-sodium chicken broth
1-1/2 tablespoons Dijon mustard
1/3 cup fat-free half-and-half or fat-free evaporated milk
Instructions:
Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet, and keep warm. Add broth to skillet, stirring to loosen browned bits. Combine mustard and half-and-half; add to skillet. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
Yield: 4 servings
Per Serving: Calories 201 (40% from fat); Fat 9.0 grams (sat 3.0 grams); Protein: 23.5 grams; Carbohydrate: 2.7 grams; Fiber: 0.1 grams; Cholesterol 68 mg; Sodium 567 mg.
[B]SUPPORT MEETING
Our Next support Meeting: will be held on November 15, 2005
at the Hampton Bays Library.
New patients please be there at 6:00PM
all others 6:30PM – 8:30PM.
Please remember to wait outside the doors until 6:30 so not to disturb the New Patients. Thanks. Our meetings need to start on time. Please try to attend these meetings. You will get a lot of information from them.
This Months Topics To Be Discussed:
Dr Allam will be discussing with us about
1.Effect of Gastric Bypass on risk of heart attacks.
2.Internal hernia after gastric bypass, and the technique to reduce it..
Pat and Maria will be discussing together about:
Mindfulness With Regard To Eating.
This ends Novembers Newsletter.
8uyt
UP COMING EVENTS:
Coming Soon The Date For Our Christmas Party In December! 4rtq