  | 
07-12-2010, 07:51 PM
|
#1 (permalink)
| | Seasoned Veteran
Join Date: Jan 2006 Location: Oklahoma City, Okla USA
Posts: 2,549
Weight Statistics 05/17/02 Start Date:
05/17/02 Surgery Date:
5' 5"
Height:
355 lb Start Weight:
190 lb Current Weight:
175 lb Goal Weight:
165 lb Weight Loss:
15 lb Lb Left to Lose:
46.4788732394 % % Lost:
Body Mass Index59.0686390533 BMI Start:
31.6142011834 BMI Current:
29.1183431953 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
 |  Learn the Language of Post OP Food, measure, weigh, & count
Learning the language of eating post op is exactly that; a language. It takes TIME to learn how much 2 oz of chicken breast or beef is. What 1 Tablespoon of food is. What is a serving? If the protein for a serving is 14 grams, but the SERVING is 1 CUP?? whoa..hold on, what amount does that mean I am getting since I can only eat not quite 1/4 CUP??
Learning this new language is KEY to our long term success. I STILL measure foods to make sure every so often that what I am eating if I "eye ball it" IS in fact 1/3 a cup? I only use bowls the size of the soup you get at a chinese restaurant. They each hold, filled to the brim, 1 full CUP of food. The teacups I also use only hold to the brim, 1/2 cup of food.
It takes time to learn what an ounce is, what a serving is. It takes time to learn how much protein IS 75 grams a day minimum? Just when we think "I've got a handle on it!" we stall out and realize nope, we didn't.
I always recommend using either a site to track your food each day or the cell phones now have access to Apps for tracking food too. I use one for my Droid Phone. One..it keeps me ACCOUNTABLE for my food. TWO...I can PLAN out my food day. THREE I can look up something before choosing to eat it! Or choose not to. 
I urge those who struggle 'getting it'..to work on learning this new language. We HAVE to learn it in order to stay healthy long term.
Always check:
*food portion
*food 'serving'
*food protein
*is it on my LIST of approved foods?
*measure your drinks (protein drinks) which should only be 1 CUP at MOST..seriously.
If you track your foods, over time you will SEE a 'trend'. You will figure out what ratios of fat/protein/carbs works best for YOUR body. I do best on a ratio which is equal fat-protein and then only half as much carbs if possible.
Tracking food intake, water intake, fluids, etc. HELPS YOU to understand what you are really eating. When the new surgeon said to eat 8 times a day it was a struggle! My pouch had gone to sleep and would not stretch, so it would only hold 2 ounces of solid food at most. Over time my pouch woke up and started working again to gently stretch and allow 4-6 ounces.
But what this did was teach me, at 8 YEARS post op an important lesson. I still needed to stay 'fresh' in the language. I still needed to make sure I was getting what I had to in order to heal completely, to get better, stronger and for my blood panels to IMPROVE. Hard work. Frustrating days sometimes.
I still today? struggle with NOT WANTING TO EAT at all. I never get the message "I'm hungry". Never. So it's a struggle to make sure I EAT my entire amount of food in a FULL DAY'S time and not try to 'make up for it' in the evening like very old looooong term habits from years of being obese. Have breakfast, go all day and NOT eat, then eat huge at dinner to 'make up for it'. Sound familiar? I'm betting it does! We can NOT do this post op. It does NOT work at all. We can't go without food on a regular schedule.
Give yourself time to learn this new language. It took a solid YEAR before it kicked in and suddenly one day just made sense. Over time we can 'forget' the language and slide back into old habits. But re-fresh yourself and measure, count, weigh if need be to get back into the language!
It's totally worth it! I promise!!
__________________ 
(Spring 2004)
(lowest body weight/size) --BREE
- Strength in body is fleeting, but MY strength is from the LORD whose strength never weakens...
--------------------- open RNY 5/17/2002 -166 lbs(-200 at lowest) 8 years post in May 2010
Open major abdominal surgery 4/6/2010 for internal hernia release, extensive scarring removal & Appendix removal
| 
|  |  | Weight Loss Surgery Insurance | | | |
|
| |
07-12-2010, 10:05 PM
|
#2 (permalink)
| | Seasoned Veteran
Join Date: Apr 2009 Location: North Dakota..ya sure, u betcha!
Posts: 1,738
Weight Statistics Which time? Start Date:
July 24, 2009 Surgery Date:
4' 11"
Height:
213 lb Start Weight:
108 lb Current Weight:
120 lb Goal Weight:
105 lb Weight Loss:
-12 lb Lb Left to Lose:
49.2957746479 % % Lost:
Whenever.... Goal Date:
Body Mass Index43.0160873312 BMI Start:
21.8109738581 BMI Current:
24.2344153979 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
|  The NEW language of food
This post rocks!  Great info.
Thanks for the great reminders. You, my friend are a great educator!
Oh, yeah, and that CT guy, too! 
salli lou
__________________  | |
| | |
07-12-2010, 10:22 PM
|
#3 (permalink)
| | WLS Master Guru
Join Date: Nov 2009 Location: Hartford County, Connecticut
Posts: 629
Weight Statistics Nov. 2, 2009 Start Date:
May 13, 2010 Surgery Date:
5' 6"
Height:
345 lb Start Weight:
155 lb Current Weight:
160 lb Goal Weight:
190 lb Weight Loss:
-5 lb Lb Left to Lose:
55.0724637681 % % Lost:
January 2012 Goal Date:
Body Mass Index55.6783746556 BMI Start:
25.0149219467 BMI Current:
25.8218549128 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
|
Okay - this may be a dumb question, but are you weighing/measuring by volume or weight? For example, when you say 3 oz. chicken, do you weigh on the scale, or cut up and measure in a measuring cup. I have noticed that the two different methods give different results.
Nancy
__________________  | |
| | |
07-13-2010, 07:16 AM
|
#4 (permalink)
| | Seasoned Veteran
Join Date: Apr 2007 Location: Central Virginia
Posts: 2,952
Weight Statistics 4/30/2007 Start Date:
9/5/07 Surgery Date:
5' 4"
Height:
233 lb Start Weight:
127 lb Current Weight:
125 lb Goal Weight:
106 lb Weight Loss:
2 lb Lb Left to Lose:
45.4935622318 % % Lost:
Body Mass Index39.9899902344 BMI Start:
21.7971191406 BMI Current:
21.4538574219 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
|
Use a scale for solid things like chicken to get an accurate measurement. You can use a measuring cup for liquids and powders and soft foods.
Also, I may be wrong here, but I go by the uncooked weight. So if I'm planning on eating 4 oz of steak, I get 4 oz of uncooked steak. I'm assuming it loses some weight after cooking.
__________________
Highest 233, Lowest 122, Current 127
| |
| | |
07-13-2010, 09:18 AM
|
#5 (permalink)
| | Whipper Snapper
Join Date: Jul 2010 Location: Seattle, Wa
Posts: 39
Weight Statistics Day Of Surgery Start Date:
6/16/10 Surgery Date:
5' 5"
Height:
230 lb Start Weight:
162 lb Current Weight:
130 lb Goal Weight:
68 lb Weight Loss:
32 lb Lb Left to Lose:
29.5652173913 % % Lost:
6/16/11 Goal Date:
Body Mass Index38.2698224852 BMI Start:
26.9552662722 BMI Current:
21.6307692308 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
|
Great info! Thanks!
| |
| | |
07-13-2010, 10:30 AM
|
#6 (permalink)
| | Seasoned Veteran
Join Date: Jan 2006 Location: Oklahoma City, Okla USA
Posts: 2,549
Weight Statistics 05/17/02 Start Date:
05/17/02 Surgery Date:
5' 5"
Height:
355 lb Start Weight:
190 lb Current Weight:
175 lb Goal Weight:
165 lb Weight Loss:
15 lb Lb Left to Lose:
46.4788732394 % % Lost:
Body Mass Index59.0686390533 BMI Start:
31.6142011834 BMI Current:
29.1183431953 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
|
Using a scale to WEIGH food is what the new nut suggested & recommends for all their posties.
Cheese-8 oz block cut into 8 cubes each cubes =1 oz
Chicken/beef weigh the cooked version.
I buy a lot of pre cooked items and just divide them into individual baggies of serving portions.
Shredded cheese-weigh on the scal or measure in a measuring cup.
Grains if you eat them- measure the COOKED version.
Eventually if you do this consistently you learn the amts. Just by seeing it over and over.
__________________
(Spring 2004)
(lowest body weight/size) --BREE
- Strength in body is fleeting, but MY strength is from the LORD whose strength never weakens...
--------------------- open RNY 5/17/2002 -166 lbs(-200 at lowest) 8 years post in May 2010
Open major abdominal surgery 4/6/2010 for internal hernia release, extensive scarring removal & Appendix removal
| |
| | |
07-13-2010, 03:52 PM
|
#7 (permalink)
| | WLS Master Guru
Join Date: Apr 2010 Location: St, Louis MO
Posts: 513
Weight Statistics March 2010 Start Date:
June 29 2010 Surgery Date:
5' 3"
Height:
286 lb Start Weight:
118 lb Current Weight:
140 lb Goal Weight:
168 lb Weight Loss:
-22 lb Lb Left to Lose:
58.7412587413 % % Lost:
2 years Goal Date:
Body Mass Index50.6570924666 BMI Start:
20.90047871 BMI Current:
24.7971781305 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
|
LOVE This post!
Even though I am still in the early, early, post-op and am still weighing and measuring everything religiously, this is a post I'll be referring to 1 month out, 6 months out and a year out. Heck, I'm printing it and sticking it with with my WLS recipes I have for later! Thanks Bree!
Warmly,
Jackie
| |
| | | Thread Tools | | | | Display Modes |  Linear Mode | 
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | | | |
