Guest guest Posted April 20, 2004 Report Share Posted April 20, 2004 I am trying to locate facilities/centers that are actively working with pre and post op pediatric bariatric patients. If you could include the name, contact information and a contact RD I would greatly appreciate it! M. Barter RD, LD Clinical Dietitian Alaska Regional Hospital 2801 DeBarr Rd.Anchorage, AK 99508 Voice Mail: 264-1070 Dietary Office: 264-1141 Digital Pager: 275-1429 "The information in this electronic message may be privileged and confidential and is intended for the use of the individual(s) or entity(ies) named above. If you are not the intended recipient, you are on notice that any unauthorized disclosure, copying, distribution, or taking of any action in reliance on the contents of these electronically transmitted materials is prohibited." -----Original Message-----From: sallyrdcpt [mailto:sallyrdcpt@...]Sent: Sunday, April 18, 2004 10:17 PM Subject: Re: Digest Number 366> We have also done the Roux-en-y on 16 yos. They all weighed in the 400 pound range. Their wt loss has been fine but diet, supplement and exercise compliance has been fair to average. That is worrisome for long term nutrition issues that can arise.Sally :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2004 Report Share Posted April 20, 2004 I have one post op patient. The surgery was performed in Boston, but follow up is in Tennessee. Kella Arwood, MS,RD, LDN Clinical Dietitian East Tennessee Children's Hospital 2018 Clinch Avenue PO Box 15010 Knoxville, TN 37901 865-541-8659 karwood@... RE: Re: Digest Number 366 I am trying to locate facilities/centers that are actively working with pre and post op pediatric bariatric patients. If you could include the name, contact information and a contact RD I would greatly appreciate it! M. Barter RD, LD Clinical Dietitian Alaska Regional Hospital 2801 DeBarr Rd.Anchorage, AK 99508 Voice Mail: 264-1070 Dietary Office: 264-1141 Digital Pager: 275-1429 "The information in this electronic message may be privileged and confidential and is intended for the use of the individual(s) or entity(ies) named above. If you are not the intended recipient, you are on notice that any unauthorized disclosure, copying, distribution, or taking of any action in reliance on the contents of these electronically transmitted materials is prohibited." -----Original Message-----From: sallyrdcpt [mailto:sallyrdcpt@...]Sent: Sunday, April 18, 2004 10:17 PM Subject: Re: Digest Number 366> We have also done the Roux-en-y on 16 yos. They all weighed in the 400 pound range. Their wt loss has been fine but diet, supplement and exercise compliance has been fair to average. That is worrisome for long term nutrition issues that can arise.Sally :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2004 Report Share Posted April 20, 2004 , We do adolescent bariatric surgery at University of Pennsylvania Medical Center. I have several pre- and post-op patients. My contact info is below my name. Griehs, MS, RD, LDN Bariatric Clinical Specialist Bariatric Surgery Program University of Pennsylvania Medical Center Phone: 215-614-0993 Fax: 215-662-3148 E-mail: rachel.griehs@... RE: Re: Digest Number 366 I am trying to locate facilities/centers that are actively working with pre and post op pediatric bariatric patients. If you could include the name, contact information and a contact RD I would greatly appreciate it! M. Barter RD, LD Clinical Dietitian Alaska Regional Hospital 2801 DeBarr Rd.Anchorage, AK 99508 Voice Mail: 264-1070 Dietary Office: 264-1141 Digital Pager: 275-1429 "The information in this electronic message may be privileged and confidential and is intended for the use of the individual(s) or entity(ies) named above. If you are not the intended recipient, you are on notice that any unauthorized disclosure, copying, distribution, or taking of any action in reliance on the contents of these electronically transmitted materials is prohibited." -----Original Message-----From: sallyrdcpt [mailto:sallyrdcpt@...]Sent: Sunday, April 18, 2004 10:17 PM Subject: Re: Digest Number 366> We have also done the Roux-en-y on 16 yos. They all weighed in the 400 pound range. Their wt loss has been fine but diet, supplement and exercise compliance has been fair to average. That is worrisome for long term nutrition issues that can arise.Sally :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 I have had one post-op 16 year old boy who is about 8 months. Doing great! His surgery was at University of Virginia but follow up is now in Rome, GA (same surgeon). I know when I was at UVA some of the Pediatric Surgeon were looking into starting an Adolescent Bariatric Surgery Program because they received a grant. However, I am not sure if they have proceeded with the program. I would look on their website and contact them. Beth Whelan, MS,RD,LD Outpatient Dietitian Harbin Clinic office: (706) 378-8163 fax: (706) 238-8037 Re: Digest Number 366 > We have also done the Roux-en-y on 16 yos. They all weighed in the 400 pound range. Their wt loss has been fine but diet, supplement and exercise compliance has been fair to average. That is worrisome for long term nutrition issues that can arise. Sally :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Have you found a high-quality polenta? I miss the one I used to use that was a special import from A.G. Ferrari. I'm wondering what polenta other people use. Bob's Red Mill isn't labeled GF. Thanks! Suki On 3/13/06, seamaiden399 <seamaiden399@...> wrote: > We make a lot of italian food at home. My favorite side dish is Bette > Hagman's french bread with a fresh basil, high quality olive oil (From > the milkpail) and balsalmic vinegar dipping oil. Yum! There are a wide > variety of pastas and polenta, risotto etc. available that you can > make yourself... > > > > > I would love to know more about The Spaghetti Factory. > > > Would you be willing to do some research on them and > > > let us know what you find? I *so* miss Italian food: > > > no wheat/no dairy! Ugh! > > > > > > Louise > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 Ah, but it's great for grilling and sauteing. (Otherwise known as frying.) H. In a message dated 3/13/06 7:36:32 PM, suki@... writes: The pre-made polenta in tubes is a bit too strange for me. I find it's impossible to get it into a creamy consistency. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 The polenta I referred to is milled by hand by a man in Italy who grinds it in the same room as the other grains he sells, so it's not safe to consume due to cross-contamination. I react to trace amounts so I won't eat anything that could have issues with cross-contamination. It's great polenta though -- even if you do have to stir it for an hour! (Good exercise for the arms I guess.) The pre-made polenta in tubes is a bit too strange for me. I find it's impossible to get it into a creamy consistency. On 3/13/06, seamaiden399 <seamaiden399@...> wrote: > I haven't really found any polenta that contains gluten... Was there > gluten in the imported Polenta? Of course cross contamination could > be a problem... I haven't bought any of the boxes recently, but > several of the prepackaged premade polenta tubes are labeled as GF > if I remember correctly.. Actually I just picked one up from Trader > Joes. > > > > > We make a lot of italian food at home. My favorite side dish is > Bette > > > Hagman's french bread with a fresh basil, high quality olive oil > (From > > > the milkpail) and balsalmic vinegar dipping oil. Yum! There are > a wide > > > variety of pastas and polenta, risotto etc. available that you > can > > > make yourself... > > > > > > > > > > > I would love to know more about The Spaghetti Factory. > > > > > Would you be willing to do some research on them and > > > > > let us know what you find? I *so* miss Italian food: > > > > > no wheat/no dairy! Ugh! > > > > > > > > > > Louise > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 Polenta is comfort food for me ) I have to have it the way my Nonna always made it for me. I think it's a Northern Italian thing... LOLOn 3/13/06, flatcat9@... < flatcat9@...> wrote: Ah, but it's great for grilling and sauteing. (Otherwise known as frying.) H. In a message dated 3/13/06 7:36:32 PM, suki@... writes: The pre-made polenta in tubes is a bit too strange for me. I find it's impossible to get it into a creamy consistency. Quote Link to comment Share on other sites More sharing options...
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