South Dakota clinic selects BevMD’s pre-operative beverage to introduce as an approved alternative to fasting for pre-surgical patient
May 22, 2014 San Diego – Dr. Lawrence Volz, of Midlands Clinic in South Dakota, recently selected BevMD’s Clearfast® to become a part of physicians’ routine in preparing all pre-operative surgical patients. Clearfast® is the first U.S. patented and American Society of Anesthesiologist approved pre-operative beverage designed and patented by anesthesiologist M. Lou Marsh, M.D. This beverage is intended to become an alternative to traditional fasting for surgical patients at Midlands Clinic.
In August of 2013 Duke University Medical Center introduced Clearfast to its Enhanced Recovery After Surgery Program (ERAS) and now the procedure is catching on. “We are introducing this product to patients at Midlands Clinic to increase the Enhanced Recovery After Surgery (ERAS) of our patients,” said Dr. Volz. “This beverage will satisfy pre-operative cravings, reduce anxiety and prepare the patient to heal after the surgical procedure is completed.”
Improved surgical outcomes of patients in the ERAS program have been proven by fewer complications and with a decrease in readmissions post surgery. In addition significantly lower pain and fatigue scores are a benefit as well as patients were able to mobilize earlier than they were normally. Dr. Marsh of BevMD explains that “Clearfast is a cost-effective and practical solution addressing a key element of preoperative care in the ERAS protocol, that is, pre-operative oral carbohydrate loading while eliminating prolonged fasting.”
Bob Oosdyke, President of BevMD stated “Dr. Volz started using Clearfast while learning about ERAS and provided Clearfast to his patients for their benefit. He did his homework and saw the advantages. As a result of having implemented the ERAS program, his surgical costs have declined, readmissions have decreased and patients are clearly benefiting from Dr. Volz approach. He changed the surgical program for the sake of the patient and for that he is to be congratulated for all of his study and foresight.”
Introducing Clearfast as part of ERAS programs produces improvements in patient care and outcomes, shorter lengths of stay for patients and less pre-operative anxiety. Most all patients introduced to Clearfast were tolerating a full oral diet sooner than those who received conventional care, reducing the nausea and anxiety correlated with prolonged fasting. The Midlands Clinic serves healthcare patients in general surgery, endocrinology, dermatology and related specialized healthcare. Dr. Volz, the physician introducing Clearfast to the clinic, is most specified in general surgery, endoscopic procedures and trauma surgery.
About BevMD and Clearfast:
BevMD, a medical beverage company headquartered in San Diego, was created to provide simple, effective patented nutrition solutions for perioperative patients. BevMD’s first product line features Clearfast, a patented pre-op beverage that allows patients to remain nourished and hydrated prior to surgery. BevMD is dedicated to changing the way millions of patients prepare for surgery while supporting the pre-op fasting guidelines of the American Society of Anesthesiologists. For additional information on BevMD and its products, visit www.BevMD.com or call 1 (858) 649-1070.
About Dr. Volz:
Lawrence T. Volz, M.D. received a Bachelor of Arts-Chemistry from the University of San Diego in 1993, a Medical Degree from Creighton University School of Medicine in 1997, a General and Laparoscopic Surgery Residency from Baystate Medical Center in 2002 and was Board Certified in General Surgery, in 2003. He holds licenses in Iowa, Nebraska and South Dakota and has been practicing in Siouxland since 2006. He is affiliated with the following: Fellow-American College of Surgeons, Certified by American Board of Surgery, Member-Society of American Gastrointestinal and Endoscopic Surgeons, American Hernia Society.
For additional information on Dr. Volz, visit www.http://midlandsclinic.com.
About Midlands Clinic:
For over 13 years, Midlands Clinic has been providing comprehensive multi-specialty services such as General Surgery, Pediatric Surgery, Obesity Surgery, Dermatology, and Endocrinology . The clinics’ physicians, providers and staff are committed to providing high quality, cost-effective healthcare in a friendly and compassionate manner. Midlands Clinic provides a comforting atmosphere and a friendly, experienced staff ready to help its patients with dignity, respect and understanding every step of the way. For additional information on Midlands Clinic, visit www.http://midlandsclinic.com.
For additional information on BevMD and its products, visit www.BevMD.com or call 1 858-649-1070.
The holidays are upon us again, and for many of us, this is our most favorite time of the year. Is there anything that can stand in the way of our visions of sugarplums, white fluffy snow, or Jolly Old St. Nick? Sure…the fear of holiday weight gain!!! A 2011 Consumer Report Survey on what Americans dread most about the holiday season, 37% said the thought of gaining weight over the holiday season was what they dreaded the most! But how much weight do we actually gain over the holiday season? The answer to this question is not really known. The best answer we can find is anywhere from 1-10 pounds. What is most consistent about the findings of holiday weight gain, however, is that many Americans fail to lose what they gain over a holiday season. So as the years go on, our weight continues to creep up.
So can you have the best of both worlds? Can you truly enjoy the holiday season and prevent weight gain? Yes! This article includes a variety of tips to prevent holiday weight gain.
- Plan, plan, plan. It is the holidays after all! More than likely, you are going to eat foods that you normally don’t, but you must have a plan in place. It is important to plan to eat the healthy foods, but it is just as important to plan out the unhealthy foods as well. This will help you keep the portions of your favorite holiday foods under control.
- Change your holiday traditions.
- Find more ways to add physical activity to your holidays. Play games, the Wii, or take a walk with friends or family members.
- Change up the menu. Add healthier items to the menu this year. Find lower-calorie sweet treats too.
- Eat before you go. Eat a small meal or hearty snack before attending your holiday gatherings. Being satisfied, as opposed to hungry, will help you control your portion sizes and help you make healthier food choices.
- If dining at a buffet or potluck, keep these rules in mind. Walk through the buffet line with no plate in hand and make a game plan of what you are going to eat. Strive to create a balanced meal. Then, make 1 trip through the buffet with plate in hand, making sure that none of the food touches on your plate (to keep your portions sizes under control).
- Beware of liquid calories. Holiday beverages can be an easy way to pack in a lot of extra calories. Opt for lower calorie versions of eggnog, flavored coffees, and your favorite holiday cocktail.
- If all else fails, remember to eat higher-calorie foods in moderation. You can do this by following the 3 Bite Rule: the first bite tastes the best, the second bite confirms just how good the food really is, and the third bite is your last so savor it as much as possible.
Remember the days when your mother packed you a nice, healthy lunch everyday to take to school? In today’s world, it is not uncommon for us to be rushed to get out the door in the morning leaving little to no time to eat breakfast, let alone pack a healthy lunch. This handout is going to give you ideas and strategies for creating quick, easy, and healthy lunches all week long.
Before we get to the meal ideas themselves, let’s back up and talk about planning. Planning is essential for creating healthy meals. If you do not have healthy foods in your environment, it makes it really hard to make healthy meals.
- Think ahead and plan what you will be doing for lunch each day
- Make a list of healthy foods that you would like to eat for the week
- From that list, create a grocery list that includes these foods in the appropriate quantities
- Each day, think about what you will be having the next day
- Pack these foods the night before so that they are ready to go in the morning
* TIP: If you are a person that doesn’t mind leftovers, plan to make extra at certain dinner meals so that you can take them to work with you the next day.
Remember when making your lunch to try and focus on balance and choose from the following food groups:
The USDA’s My Plate does a great job illustrating how your healthy plate should look at every meal.
- Lean meats
- Low-fat dairy products
- Whole grains
If you do eat out during the week, keep the following tips in mind:
- Research the restaurant before you go
- Pick restaurants that have a variety of veggies and fruits on the menu
- Ask how the food is prepared and also to have the sauces on the side
- Portion sizes in restaurants are generally double or triple the actual amount we should eat. Ask for a take home box right when you get your meal so that you can put some of the meal away to save as leftovers.
- If lunch is catered in to the workplace, still pack healthy sides like fruits, vegetables, and low fat dairy products to supplement the meal.
- If you have a say in the type of foods that are catered in, request healthier options.
- Baked potato bars, salad bars, build your own taco bars, sandwiches or wraps with fruit, leaner protein options like chicken breasts or pork loin with steamed veggies, etc.
- Sandwich on whole wheat bread with lean deli meats such as turkey, ham, or roast beef; add 2% cheese, your favorite veggies, and low-fat condiments such as spicy mustard or light mayo. Couple the sandwich with baked chips, low-fat yogurt, and any kind of fruit.
- Wraps or pita pockets are something you can make with deli meats or even left over meats from dinner the night before. Try grilled chicken or steak Greek-style by adding lettuce, tomatoes, onion, cucumber, low-fat feta cheese, and Greek vinaigrette. You could also use the same meats and make them Mexican-style by adding lettuce, tomato, black olives, low-fat cheddar cheese, salsa, and low-fat sour cream. (Feel free to add any other veggies in that you like and to keep your wraps or pitas from getting soggy, add the sauces to them right before you eat.) Baked tortilla chips and salsa or fresh veggies with hummus/refried bean dip (see recipe below) pair nicely with either one of these ideas.
- Salad with all sorts of your favorite veggies and lean protein such as chicken, salmon, steak, deli meats, shrimp, leftover taco meat, black beans, chickpeas, etc. Add low fat cheeses and salad dressing to top it off. Nuts are also high in protein and taste great in a salad, but can be very high in calories so make sure to use in moderation.
- Pre-packaged frozen meals. Check the Nutrition Facts Label to make sure the food is low in calories and moderate in sodium (< 600 mg). To this meal add a salad or fruit and 1% cottage cheese or low-fat yogurt.
- Some preferred brands include Smart Ones, Lean Cuisine, and Healthy Choice
Turkey and Vegetable Tostada
What You Need
6 flour tortillas (6 inch)
1 pkg. (1-1/4 oz.) Taco seasoning mix, divided
1 lb. ground turkey breast or 93% lean ground beef
4 tomatoes, chopped, divided
1 cup chopped zucchini
½ cup water
1 cup 2% shredded Colby & Monterey Jack cheeses
1-1/2 cups shredded lettuce
3 Tbsp. chopped fresh cilantro
Heat oven to 400°F.
Place tortillas in single layer on baking sheet; spray with cooking spray. Sprinkle with about 1 tsp. taco seasoning. Bake 6 min. or until crisp and lightly browned.
Meanwhile, cook turkey/beef in large nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until done, stirring frequently. Add 1 cup of tomatoes, zucchini, water and remaining taco seasoning; simmer 5 min., stirring occasionally.
Spoon turkey mixture onto tortillas; top with cheese, lettuce, remaining tomatoes and cilantro.
What You Need
½ cup torn romaine lettuce
1 thin red onion slice, separated into rings
1Tbsp. shredded Parmesan cheese
1 Tbsp. Light Creamy Caesar dressing
1 ciabatta sandwich roll, partially split
2 oz. Oven Roasted Chicken Breast, leftover steak or salmon, or deli meats like turkey, chicken, or roast beef
2 tomato slices
Toss lettuce with onions, cheese and dressing.
Fill roll with lettuce mixture, chicken and tomatoes.
2 cans fat free refried beans
½ cup fat free sour cream
½ cup salsa
½ packet taco seasoning
1 can green chilis
Mix all of the ingredients together and bake at 350 for 30-45 minutes.