Colleen Cook 1993 / 2007 Kathryn Stitz Denver, CO Linda Dingbaum St Louis Park, MN Cheryl Miller, RN Billings MT Holly Williams Colorado Springs CO Judi Cantrell Littleton, CO

Repeat the values statement often Read Success Habits book chapter 2 Complete check up questions on page 81 Read Workbook page 28 – Tips on Good Eating Habits. Record your weight loss Report on what you learned about Hunger & Satiety Last week’s assignments

Portion Control Personal Accountability I recognize that I alone am responsible for my successes and my failures. I understand the importance of satiety and listen to my body’s signals. The Success Habits of Weight-loss Surgery Patients I make good healthy food choices each day. Nutrition

Proper Nutrition: What guidelines have you been given by your program? How are they different from “normal?” Why are they different?

Proteins General rule is 70% of intake as protein during weight loss phase Guidelines regarding # of grams protein is increasing Can be calculated by formula

Fats 20 – 25% Fat recommended Our bodies need good fats Saturated Fats vs non-saturated fats More mindful as time goes on

Carbohydrates General rule is 30 % complex carbohydrates Whole grains, rice, oats, etc Refined white flour – white sugar almost ALWAYS an issue for weight gain

The Value of Vegetables Vitamin ACalciumVitamin C Potassium Vision & Healthy Skin Healthy bones and teeth Normal heart rhythm & mineral balance Strong bones and healthy diet

Repeat the values statement often Read Success Habits book chapter 3 Complete check up questions on page 97 Log you food in your workbook this week Try at least 1 new vegetable This week’s assignments

Next week: Week 4 – Fluid Intake

Leading the bariatric support community; Assuring optimal outcomes since