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Is Obesity the Last Acceptable Form of Discrimination?

Wednesday, February 10th, 2010

weightdiscriminationprevalent

Obesity remains a socially acceptable injustice and often referred to as “the last acceptable form of discrimination.” Overweight individuals are often the subject of jokes in the media which can translate to real life discrimination. In this article, printed with permission of the Obesity Action Coalition, Rebecca Phul, PhD discusses the difference between “stigma” and “discrimination” and what legal ramifications, if any, can take place to protect overweight individuals.

Weight Discrimination: A Socially Acceptable Injustice

By Rebecca Puhl, PhD

Obesity is highly stigmatized in our society. Overweight and obese individuals are vulnerable to negative bias, prejudice and discrimination in many different settings, including the workplace, educational institutions, healthcare facilities and even within interpersonal relationships.

Unfortunately, weight bias remains very socially acceptable in North American culture; it is rarely challenged, and often ignored. As a result, thousands of obese individuals are at risk for unfair treatment, and there are few outlets available to provide support or protection.

What is the difference between “stigma” and “discrimination?”

Weight stigma or bias generally refers to negative weight-related attitudes toward an overweight or obese individual. These attitudes are often manifested by negative stereotypes (e.g., that obese persons are “lazy” or “lacking in willpower”), social rejection and prejudice. Weight stigma includes verbal teasing (e.g., name calling, derogatory remarks, being made fun of, etc.), physical aggression (e.g., hitting, kicking, pushing, shoving, etc.) and relational victimization (e.g., social exclusion, being ignored, avoided, or the target of rumors).

Many obese individuals report being treated with less respect or courtesy than thinner persons and being called names or insults because of their weight. Thus, weight stigma can emerge in subtle forms, or it can be expressed directly.

Discrimination is distinct from stigma and negative attitudes, and specifically refers to unequal, unfair treatment of people because of their weight. For example, an obese person who is qualified for a job but is not hired for the position because of his or her weight may have been the victim of weight discrimination.

Other examples include being denied a job promotion or fired from a job because of one’s weight; being denied certain medical procedures or provided inferior medical care because of one’s weight; or being denied a scholarship, a bank loan or prevented from renting or buying a home because of one’s weight.

In each of these cases, the behaviors directed toward the obese individual depict inequitable treatment with no justifiable cause, and legal recourse may be an appropriate response in these situations.

Obesity Discrimination on the Rise

Despite the increasing prevalence of obesity, it appears that incidences of weight discrimination are only becoming worse.

In our research, we examined trends of weight discrimination throughout a 10 year period from 1995-2005 and found that the prevalence increased by 66 percent during this decade, from 7-12 percent of the general population. This finding was not a result of increasing obesity rates, but rather specifically demonstrates that more people are experiencing weight discrimination.

How common is weight discrimination?

Given the social acceptability of negative attitudes toward obese individuals, it may not be surprising to learn that weight discrimination is common in the United States.

In a recent study, we examined the prevalence of multiple forms of discrimination in a nationally representative sample of 2,290 American adults and found that weight discrimination is common among Americans, with rates relatively close to the prevalence of race and age discrimination. Among women, weight discrimination was even more common than racial discrimination. Among all adults in the study, weight discrimination was more prevalent than discrimination due to ethnicity, sexual orientation and physical disability. Almost 60 percent of participants in our study who reported weight discrimination experienced at least one occurrence of employment-based discrimination, such as not being hired for a job.

On average, a person’s chances of being discriminated against because of weight become higher as their body weight increases. In our study, 10 percent of overweight women reported weight discrimination, 20 percent of obese women reported weight discrimination and 45 percent of very obese women reported weight discrimination.

Rates for men were lower, with 3 percent of overweight, 6 percent of obese and 28 percent of very obese men reporting weight discrimination. This finding also tells us that women begin experiencing weight discrimination at lower levels of body weight than men.

What legal action can be taken for victims of weight discrimination?

Unfortunately, there are few legal options available for individuals who suffer weight discrimination. Currently, there are no federal laws that exist to prohibit discrimination based on weight.

With the exception of one state law (Michigan) and a few local jurisdictions that address discrimination on the basis of weight or appearance (e.g., San Francisco), the vast majority of people who experience weight discrimination in the U.S. must pursue legal recourse through other indirect avenues.

In particular, obese individuals have depended on the Rehabilitation Act of 1973 (RA) and the Americans with Disabilities Act of 1990 (ADA). Most cases filed under these categories pertain to weight-based discrimination in employment settings, and only a few cases have been successful. In addition, whether it is appropriate for obesity to be considered a “disability” under the ADA is questionable and could perpetuate bias further.

Overweight people who are not “morbidly obese,” but who experience weight discrimination cannot file claims under the ADA because they are not considered disabled under this law. It places an unfair burden for individuals to prove that their obesity is debilitating and disabling in order to obtain fair and equitable treatment in the workplace.

These unresolved issues, in addition to public perceptions that place blame on obese people, have led to inconsistent court rulings and often deter obese individuals from taking any legal action.

Clearly, legislation is badly needed to protect individuals from weight discrimination. Massachusetts recently introduced legislation (House Bill 1844) to prohibit weight-based discrimination in employment settings. The hearing was held on March 25th 2008, with no opposition present at the hearing, and all expert testimonies were in favor of the bill. No decision has yet been made, but if this bill passes, it will be an important step in encouraging other states to follow suit.

Reducing weight bias requires major shifts in societal attitudes, and national actions are needed to establish meaningful legislation to ensure that obese persons receive the equitable treatment they deserve.

This article first appeared on www.OAC.org. Reproduced with permission from Obesity Action Coalition. Please visit www.oac.org

The Surgical Specialists of Louisiana are committed to helping our patients achieve a healthy lifestyle and a healthy weight. Whether you are interested in weight loss surgery or medically supervised weight loss counseling, we can help you take control of your eating and your weight. Join us for a free seminar or take a weight loss quiz to help you get started.

About the Author:

Rebecca Puhl, PhD, is the Director of Research and Weight Stigma Initiatives at the Rudd Center for Food Policy and Obesity at Yale University. Dr. Puhl is responsible for coordinating research and policy efforts aimed at reducing weight bias.

References:

Puhl R, Brownell KD. (2001). Bias, discrimination, and obesity. Obesity Research, 9:788-805.

Puhl, R.M., Andreyeva, T., & Brownell, K.D (2008). Perceptions of weight discrimination: prevalence and comparison to race and gender discrimination in America. International Journal of Obesity. doi: 10.1038/ijo.2008.22

Andreyeva, T., Puhl, R.M., & Brownell, K.D (2008). Changes in Perceived Weight Discrimination Among Americans, 1995-1996 through 2004-2006. Obesity. oi:10.1038/oby.2008.35

Brownell, K.D., Puhl, R., Schwartz, M.B., Rudd, L. (Eds.) (2005). Weight Bias: Nature, Consequences, and Remedies. New York: Guilford Publications.

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Food Labels – A Primer: Part Two

Tuesday, January 26th, 2010

Nutirtion facts

Are you taking the time to learn what exactly is in the food you eat? Last week the Surgical Specialists of Louisiana shared the first part of a feature article by Jacqueline Jacques, ND that explained the types of items consumers should look for in a food label. This week are are pleased to share the conclusion of this article and reprinted with the permission of the Obesity Action Coalition.

The Nutrition Facts Box

If you know what to look at, the Nutrition Facts Box actually provides a lot of information.
Nutrition Information that Should be Present in the Nutrition Facts Box

Mandatory Items:

• Total calories
• Calories from fat
• Total fat
• Saturated fat
• Trans fat
• Cholesterol
• Sodium
• Total carbohydrate
• Sugars
• Protein
• Vitamin A
• Vitamin C
• Calcium
• Iron

Non- mandatory items that should be included:

• Calories from saturated fat
• Polyunsaturated fat
• Monounsaturated fat
• Potassium
• Dietary fiber
• Soluble fiber
• Insoluble fiber
• Sugar alcohol (i.e. xylitol, mannitol and sorbitol)
• Other carbohydrate (difference between total carbohydrate and sum of dietary fiber, sugars, and sugar alcohol if declared)
• Percent of vitamin A present as beta-carotene
• Other essential vitamins and minerals

From the top of the box, you can start by looking at the serving size and the number of servings in a container. For products like bread, where the serving is usually one slice, this is typically easy to understand. For foods that don’t come in neat portions, consumers often do not use the serving size that the manufacturer recommends.

A great example is cereal. For many cereals, the serving size is 1/3 to 1/2 cup. That’s about a medium handful for most adults – and it doesn’t even come close to filling your cereal bowl. When pouring cereal, many of use three to four times the “serving” size. Same goes for foods like juice, pasta, chips, crackers, nuts, ice cream and other things where the serving size may differ a lot from what most people eat.

Two examples that I find bothersome are bottled drinks and nutrition bars. Many bottled drinks (from juice to soda) and packaged bars that look like single servings are actually 1 ½ to 2 servings per container. So, if you eat the entire contents of the package, you need to multiply the calories, fat content, etc by 1.5 or 2 to know what you are actually eating.

Everything else in the Nutrition Facts box is based on a single serving of the product – not on the amount that you typically eat. As you move through the box, keep this in mind. If you are trying to limit calories, fat, salt (sodium) or cholesterol, you can now much more easily know how much you are getting. If you want to make sure you get enough protein or fiber every day, you can see that as well.

Finally, you can also use the box to know how much iron, calcium, vitamin A and vitamin C you are getting each day. Other nutrients such as B-vitamins, vitamin E, D, K, and most minerals are not required, but can be listed voluntarily by the manufacturer.

You also see some percentages (%) in the Nutrition Facts box. These percentages tell you that for the listed nutrients how much of the Recommended Daily Value you get with a serving of that food. The Daily Value (DV) is the suggested amount of a nutrient (a vitamin, mineral, protein, fat, fiber or carbohydrate) that you should get each day. The Percent Daily Value (% DV) is the amount of that nutrient you should get based on an assumed calorie intake. For all nutrients, if they provide 5 percent or less of the DV, the food is low in that nutrient; if they provide 20 percent or more, they are high in that nutrient.

The FDA (Food and Drug Administration) generally assumes an intake of 2,000 calories for an average adult. Optionally, the manufacturer can show you percentages based on an intake of 2,500 calories as well. Also voluntary, but commonly shown, are the number of calories per gram of fat, carbohydrate and protein.

The Ingredients

The Nutrition Facts box is helpful, but the information in it is still limited. Foods are also required to have a complete listing of all the ingredients that they contain. This is required for all foods that have more than one ingredient. Usually this information is listed directly below or adjacent to the Nutrition Facts box. Ingredients are listed by weight.

While fewer ingredients don’t always make a healthier food, it is not uncommon to find that foods with long, complicated ingredient lists contain more additive, more fillers and more non-nutritional ingredients.

By reading this list carefully, it can help you to compare not just the simple nutrition facts in the box, but also the quality of your food. You might be amazed when you start to compare foods like catsups, breads, soups and more just how much variation there is for individual types of foods.

Allergens

The newest label regulations require specific information for ingredients that have been identified as potentially harmful allergens. The allergens that must be declared on food labels are:

• Milk
• Eggs
• Fish (e.g., bass, flounder, cod)
• Crustacean shellfish (e.g., crab, lobster, shrimp)
• Tree nuts (e.g., almonds, walnuts, pecans)
• Peanuts
• Wheat
• Soybeans

Manufacturers can declare the source of the ingredient directly in the ingredient list, or they can place this information in a separate statement following the ingredient list. (This will usually be preceded by the phrase “This product contains…”) While wheat is on this list, many medical authorities have commented that gluten is not, and perhaps should be. The FDA is currently reviewing the criteria for adding gluten to this list as well as looking to clearly define “gluten-free.”

Nutrient Content Claims and Health Claims

It is becoming increasingly common for manufacturers to market health claims about their food. Whether it is margarine that helps your heart, cereal that lowers cholesterol or simply something that is “healthy” compared to the other choices on the shelf. You might be surprised at how regulated this language is by the FDA.

A nutrient content claim is one that tells you that compared to a similar food, the food from brand X is lower in something (like fat or sugar), free of something (like sodium or cholesterol) or provides a better than average source of a nutrient (like calcium or protein). Virtually every term from “light” to “high” has a strict definition that manufacturers must meet to use the term, or they risk serious penalties and fines.

Actual health claims for foods are extremely limited. To date, there are only 12 that the FDA has allowed, though they are considering others. In addition, there are two approved claims based on authoritative statements from scientific bodies that are allowed. One is for whole grains, heart disease and cancer and states: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.”

This article first appeared in the OAC News Vol.2/ Issue 3 April 2007 Reproduced with permission from Obesity Action Coalition. Please visit www.oac.org

The Surgical Specialists of Louisiana are committed to helping our patients achieve a healthy lifestyle and a healthy weight. Whether you are interested in weight loss surgery or medically supervised weight loss counseling, we can help you take control of your eating and your weight. Join us for a free seminar or take a weight loss quiz to help you get started.

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Food Labels – A Primer: Part One

Tuesday, January 19th, 2010

A key to healthy eating is understanding what exactly goes into the food we eat. The Surgical Specialists of Louisiana are pleased to share the first part of a two part feature article by Jacqueline Jacques, ND that explains the importance of food labels and reprinted with the permission of the Obesity Action Coalition. Understanding nutrition labels is an important part of any medically supervised weight loss program. Please visit our Blog next week for part two of this feature article. Part two will discuss what type of information is actually included in the Nutrition Facts Box and how to read it.

food-labelsIf you are trying to eat a healthy diet and make good food choices, you will often get the advice: “become a label reader.” This is said in reference to the Nutrition Label found on virtually all foods sold in grocery stores in the United States.

Food labels are required by the Food and Drug Administration (FDA) so that consumers can make an informed choice about the food they eat. When you know how to read them, you can understand valuable information about the ingredients in a food, its nutritional value as part of your diet and much more.

Nutritional labels on food are required by the FDA under the Food, Drug and Cosmetics Act and are regulated by the Office of Nutritional Products, Labeling and Dietary Supplements. The regulations set forth by this office literally regulate almost everything on a food label such as:

• What specific ingredients are called
• How the information is presented graphically
• What size type needs to be used
• How to use descriptive terms like “low,” “reduced” and “free” for fat, salt and calories

What foods have to be labeled?

These days, most foods sold in your grocery store are required to have some sort of label. The obvious exceptions are fresh fruits and vegetables and fresh cuts of meat or fish. Foods like sandwiches made in the grocer’s deli and those sold in bulk bins are also not required to be labeled. Other foods that are exempt form labeling include:

• Foods sold in restaurants, hospital cafeterias and airplanes or sold by food service vendors (including vending machines)
• Food shipped in bulk – that which may be shipped to a restaurant for food preparation
• Medical foods
• Plain coffee, tea and spices
• Very small business – provided they inform the FDA and meet the criteria for this exemption

What should you look at when you look at a label?

Most people never get past the front of a food label when they are shopping – and that is what most manufacturers hope for. The front of a label is generally a modified ad for the food – maybe a picture that suggests a way to eat the food, catchy information like “low fat” or “part of a healthy diet,” and perhaps a slogan that is familiar to consumers as part of a bigger advertising campaign.

If you are a health-conscious shopper, the front of a label generally tells you very little of what you need to know. There are, however, a few things that are required to be present in this area of the label under FDA guidelines. These things include the name of the food and the quantity of the product in the container (ounces, grams, etc.).

In some cases, the manufacturer also must describe the form of the food – meaning they should tell you if the milk is skim or whole, the cheese is sliced or shredded or the pineapple is sliced or in chunks, etc. Virtually everything else is there by the choice of the manufacturer.

Turn the package over!

If you really want to know about a food, the front of the label doesn’t tell you what you need to know most of the time. The best place to start looking on a food label is the area – usually on the back or side of the package – called the Nutrition Facts Box. (If you are looking at a dietary supplement, this will be called a Supplement Facts Box.)

This article first appeared in the OAC News Vol.2/ Issue 3 April 2007 Reproduced with permission from Obesity Action Coalition. Please visit www.oac.org

The Surgical Specialists of Louisiana are committed to helping our patients achieve a healthy lifestyle and a healthy weight through their MyWeighttm nutrition and wellness counseling program. Whether you are interested in weight loss surgery or medically supervised weight loss counseling, we can help you take control of your eating and your weight. Join us for a free seminar or take a weight loss quiz to help you get started.

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Love What You Eat: How Mindful Eating Helps Break Your Eat-Repent-Repeat Cycle

Tuesday, December 29th, 2009

happy new year

Happy New Year from the Surgical Specialists of Louisiana! We are pleased to be able to help you start it off right with this week’s feature article about mindful eating by Michelle May, MD, from her book “Eat What You Love, Love What You Eat: How to Break Your Eat-Repent-Repeat Cycle” and reprinted with permission of the Obesity Action Coalition.

Most of us have attempted weight loss numerous times. We counted calories, exchanges and points. We ate pre-packaged food or meal replacements. We followed rigid meal plans that restricted fat or carbohydrates – or solid food altogether.

From an energy balance perspective, any of these tactics should work, and some do – in the short-term. From my perspective, the reason they do not work long-term is that they change what and how much we eat, without changing why and how we eat. Those two issues are critical because people who struggle with their overweight and obesity are often disconnected from their signals of hunger and satiety.

Overeating occurs in response to hundreds of environmental and emotional triggers such as free food, stress or boredom. Overeating also occurs unconsciously. For example, eating quickly or while distracted watching television or driving.

Changing Why and How You Eat

Mindful eating was one of the keys to breaking my eat-repent-repeat cycle. One definition of mindfulness is paying attention, on purpose and without judgment, to the internal and external world in the present moment. I describe it as eating with intention and attention.

Benefits of Mindful Eating

Eating is a natural, healthy and pleasurable activity when you are eating to satisfy hunger and meet your needs for nourishment and enjoyment. Mindfulness helps you identify the difference between physical hunger and head hunger. Further, learning to savor food makes eating more pleasurable, leading to a paradoxical decrease in the quantity of food you need to feel satisfied.

Mindfulness also makes it possible for you to notice the difference between physical satisfaction and the discomfort of fullness, allowing you to self-regulate the quantity of food you eat.

Mindful Eating is Eating with Intention and Attention

Eat with Intention

Be purposeful when you eat:

•    Eat when you are truly hungry.
•    Eat to meet your body’s needs for fuel and nourishment.
•    Eat with the goal of feeling better when you finish.

Eat with Attention

Devote your full attention to eating:

•    Eliminate or minimize distractions.
•    Tune into the ambiance, flavors, smells, temperature and texture of the food.
•    Listen to your body’s cues of hunger and fullness.

Excerpt from “Eat What You Love, Love What You Eat: How to Break Your Eat-Repent-Repeat Cycle” by Michelle May, MD (Greenleaf Book Group, October, 2009).

The Practice of Mindful Eating

Admittedly, if you are used to eating on autopilot, learning to eat mindfully may feel awkward at first; however, like any new skill, it becomes natural with practice. During our Am I Hungry? workshops, we have a Mindful Eating potluck or go out to dinner together; you too can practice the following steps by yourself or with a friend.

Step 1

Before a single bite of food passes your lips, it is important to recognize why you are eating since the reason(s) impacts every other decision downstream. Whenever you feel like eating, first ask yourself, “Am I hungry?” This simple, but powerful, question helps you recognize whether the desire to eat was caused by your body’s need for fuel or some other trigger. It may be helpful to close your eyes and do a mind-body scan, looking for signals of hunger. These may include hunger pangs, growling stomach, low energy, shakiness, headache or other symptoms that indicate that your stomach is empty and your blood glucose is low. Recognize that these are all physical symptoms, not cravings or thoughts, such as “That looks good,” or “I better eat now while I have the chance.”

Step 2

Decide what to eat, honoring your preferences by asking yourself, “What do I want?” and honoring your health by asking, “What do I need?” If you are preparing your own food, view it not as a chore, but an opportunity to become an integral part of the process. Connect with all of your senses as you touch, smell and combine the ingredients.

Step 3

Create a pleasant ambiance. Even when you are preparing food for yourself, make it attractive by setting the table, turning on music and perhaps even lighting candles. Minimize distractions so you can give the food and your body’s signals full attention. If you eat while you are distracted by watching television, driving, working or talking on the telephone, you may end up feeling full, but not satisfied.

Do not eat while standing over the sink, peering into the refrigerator or sitting in bed. Instead, choose one or two places at home and at work for eating.

Step 4

Before serving yourself or ordering, set your intention for how full you want to be at the end of eating. This intention guides you in deciding how much food to purchase, prepare or serve. Once you have the amount of food you think you will need, physically divide it in half on your plate to remind yourself to stop halfway and check in again. This little “speed bump” slows you down and serves as a reminder to reconnect if you lost your focus.

Step 5

Take a few deep breaths to calm and center yourself before you begin eating. Reflect on all that went in to bringing this food to your plate. Express gratitude for the nourishment, the people with whom you are sharing the meal, or simply the fact that you are giving yourself time to sit down and enjoy eating.

It is Time to Eat Mindfully

Make eating a multi-sensory experience. Look at your food and appreciate the colors, textures and arrangement. Decide which food looks the most appetizing and start by eating one or two bites of it while your taste buds are the most sensitive. If you save the best until last, you may want to eat it even if you’re full.

Take small bites since large bites are wasted on the roof of your mouth, teeth and cheeks where you have very few taste buds. In addition, much of what you perceive as taste actually comes from smell. When you slowly chew a small bite of food, the aromas are carried from the back of your throat to your nose, enhancing the flavors.

Put your fork down after each bite. When you are loading your next forkful, you cannot pay attention to the one in your mouth. When you are always paying attention to the next bite you will keep eating until there are no more bites left.

Recognize Fullness

Pause in the middle of eating. When you get to your speed bump, stop eating for a couple of minutes. Estimate how much more food it will take to fill you to comfortable satiety, keeping in mind that there is a delay in the fullness signal reaching the brain.

Notice when your taste buds become less sensitive to the taste of food; that is a sign that your body has had enough. Push your plate forward or get up from the table. The desire to continue eating will pass quickly, so distract yourself for a few minutes if necessary. Keep in mind that your intention was to feel better when you were done and that you will eat again when you are hungry.

Complete the Mindful Eating Process

When you’re finished eating, notice how you feel. If you over-ate, do not judge or punish yourself. Instead, be aware of the physical and/or emotional discomfort caused by being overly full and create a plan to decrease the likelihood that you will overeat next time.

Once you experience the pleasure of eating mindfully, you may be motivated to become more mindful during other activities too. Use intention and attention in your personal relationships and during routine activities like showering or exercising. Living fully in each moment increases your enjoyment and effectiveness in everything you do.

This article first appeared in the OAC News Vol.4/ Issue 3 April 2009.  Reproduced with permission from Obesity Action Coalition. Please visit www.oac.org.

Download the first chapter of Dr May’s new book, “Eat What You Love, Love What You Eat: How to Break the Eat-Repent-Repeat Cycle” from www.amihungry.com.

The Surgical Specialists of Louisiana are committed to helping our patients achieve a healthy lifestyle and a healthy weight. Whether you are interested in weight loss surgery or medically supervised weight loss counseling, we can help you take control of your eating and your weight. Join us for a free seminar or take a weight loss quiz to help you get started.

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Walk From Obesity

Wednesday, November 18th, 2009

Walk from ObesityThe 4th Annual Walk From Obesity, sponsored by Southern Surgical Hospital, in conjunction with The Surgical Specialists of Louisiana, took place Saturday, November 14th in Slidell’s Olde Towne Historic District. The Walk From Obesity is the only annual nation-wide event to increase the awareness of the life threatening disease of obesity.

Walkers participated in raising money to help fight the obesity epidemic. An estimated 90 million people in the US are obese and 15 million are morbidly obese, putting them at an increased risk for other life threatening diseases including type II diabetes and heart disease.

With the help of business sponsorships, such as the Surgical Specialists of Louisiana who were “Benefactor Level” sponsors, the Slidell area walk raised $16,500, making it one of the Top National Fundraising Sites in the Country. Thanks to these fundraising efforts, the ASMBS (American Society For Metabolic and Bariatric Surgery) Foundation awarded a $5,000 grant to Slidell Memorial Hospital’s “Fit as a Firefighter” Camp. This is the second year in a row the award has been given to SMH which has brought the money raised back into our local community.

About The Surgical Specialists of LA
The Surgical Specialists of LA is a group of nine board certified laparoscopic bariatric surgeons who have performed over 4,000 minimally invasive weight loss surgeries. With locations in New Orleans, Covington, Lafayette and Slidell, they are able to offer the Gulf South Region the most comprehensive weight loss program in the area. Whether you need to lose 15, 50 or 150 pounds, SSL has a program to meet your needs. MyWeightTM is the most recent addition to SSl’s offerings. MyWeightTM is a medically supervised, individualized, multi-level weight loss program that offers a variety of options focusing on the Medical, Nutritional, and Physical components for a healthy lifestyle.

About Southern Surgical Hospital
Southern Surgical Hospital (SSH) is a multi-specialty, 63,538 square-foot short-stay hospital located in Slidell, Louisiana. The hospital houses six operating suites, one pain treatment room, a procedure room; two sleep lab beds, 32 inpatient beds, and five ICU beds. SSH is owned and operated by physicians in partnership with Cirrus Health.

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Obesity and Society – We Are What We Eat

Wednesday, November 11th, 2009

SedentaryWe live in an obesogenic environment. But what does that mean? It’s a concept that’s gathering a lot of attention these days. The word obesogenic comes from combining the word “obese” with the suffix “genic” – to produce or generate something. It attempts to describe the condition of our modern society and how it contributes to the obesity epidemic.

As humans we are very efficient creatures, built to defend our weight. The increase of obesity rates in America can, in part, be explained by the disparity between our sedentary lifestyle and the genes that once helped our ancestors survive famines. You might say that our genes load the gun, but our environment pulls the trigger.

The rapid increase of technology, and the subsequent conveniences it brings, has dramatically shifted the typical environment and lifestyle of most Americans:

• Many of our cities are built for driving rather than walking. Public transportation can be inconvenient.

• People are working in increasingly sedentary jobs and enjoying sedentary leisure activities such as TV, video games, and surfing the web.

• There are safety concerns that lead many to forgo outdoor activities such as cycling or walking, and this affects children and adults alike.

And our environment isn’t the only thing that is changing. Over the past few decades the nature of food itself has changed significantly:

• Food is plentiful year round and inexpensive. Cheaper, less healthy, processed foods are eaten more frequently. In fact, Americans spend far less of their disposable income on food than other any other nation.

• Consumers are inundated with advertising messages hooking us on unhealthy foods and creating bad eating habits. In one year, an average child will watch about 10,000 commercials touting food and beverages.

• Portion sizes are out of control! In 1955 McDonald’s French fries were 210 calories for a 2.4 oz. serving. In 2004, McDonald’s fries were 610 calories for a 7 oz. serving. In 1916, a Coca Cola was served in a 6.5 fluid oz. bottle containing 79 calories. Today, a 16 oz. bottle of Coke has 194 calories.

With both our genes and our environment fighting against us, the outlook may seem bleak. But understanding how these two factors, our genes and our environment, go hand in hand is the first step in the right direction. By acknowledging the environmental factors that may fight against you, you can make healthier decisions and fight back.

This is just as important for those who have already had weight loss surgery, or have committed to a medically supervised weight loss program, as it is for those trying to lose weight on their own. Bariatric surgery and medically supervised diets are excellent, safe and effective tools that go together with new habit formation and positive lifestyle change to produce long-term weight loss.

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New Non-Surgical Weight Loss Program of Louisiana

Wednesday, November 4th, 2009

tape measureThe Surgical Specialists of Louisiana have always been concerned with obesity and the illnesses that affect people who are fighting the weight loss battle. Since 2001, SSL has offered weight loss surgery options and our patients have enjoyed long term success. So, who can better lead the fight against obesity? The Surgical Specialists are excited to announce our new program called MyWeightTM.

MyWeightTM is a medically supervised non-surgical weight loss program that offers a variety of options and focuses on individualized plans. There are three phases to this program. Patients can decide which phase or phases work best for them.

1. Physician Supervised Program
2. Nutritional Counseling and Products
3. Physical Program

The staff at MyWeightTM will lead you through a simple and customized approach to successful weight loss, based on your weight loss goals and your lifestyle.

The first phase of the MyWeightTM Individualized Weight Loss Solution Program is an initial patient consultation with a medical team member and the physician. A review of your health history will allow them to formulate a plan just for you. This plan may include FDA-approved appetite suppressants, dietary changes, injections to boost your energy and regularly scheduled follow up visits. We will walk with you through your weight loss journey. We want you to succeed and will provide ongoing weight loss support and resources to help you.

Proper nutrients are the fuel for your body to function every day. The second phase of the MyWeightTMProgram consists of Nutritional counseling and guidance on caloric intake, supplements, grocery shopping, and cooking for healthy eating. Our free cookbook offers easy-to-prepare, wonderful, low-calorie recipes.

Physical focus is a key part of an overall wellness program and, for some, this can be the most difficult phase. As part of the MyWeightTM program, you will receive one free session with a Personal Trainer. Our fitness expert will direct you through an exercise routine that will be fun, not work! As you gradually increase your exertion, your muscle mass will increase, and we all know that muscle burns fat!

MyWeightTM is a multi-level weight loss program focusing on the Medical, Nutritional, and Physical components for a healthy lifestyle. Contact us or call today at 985-640-8255 to schedule your initial visit.

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Help Fight Obesity in Louisiana

Wednesday, October 14th, 2009

Louisiana – The Least Healthy State in the Nation

weightScaleCould where you live actually determine how long you live? According to the United Health Foundation, it can! In their annual report, “America’s Health Rankings,” the UHF provides an analysis of the nation’s health on a state-by-state basis1.

In the 2008 report, Louisiana moved to the bottom position making it the least healthy state in the nation. Joining Louisiana at the bottom were Texas, Tennessee, South Carolina and Mississippi. Some of the top-ranked states were Vermont, Hawaii, New Hampshire, Minnesota and Utah. Researchers based their findings on several factors, including the personal behaviors of those living in the state, such as smoking, and factors like the rate of uninsured residents, the percentage of children in poverty, or the rate of preventable hospitalizations and cancer deaths.

But another important indicator is the obesity rate, because obesity, can often lead to other serious health conditions such as type II diabetes and heart disease. Since 1990, the prevalence of obesity in Louisiana has increased by 150% percent. According to the Centers for Disease Control (CDC) 28.1% of the Louisiana population is now classified as obese2.

Regardless of rank, each state has the opportunity to improve the health of its residents. Fighting the obesity epidemic is an excellent way to start – even modest weight loss can significantly improve one’s health. Medically supervised weight loss programs have been proven successful and, for the morbidly obese, bariatric surgery is known to be the most effective and long-lasting treatment. The Surgical Specialists of Louisiana offers all minimally invasive options, as well as the revolutionary incisionless weight loss surgery options and personalized non-surgical weight loss plans.

Join the 2009 Walk From Obesity

In the end, the health of our State depends on the actions of the individuals who reside here. As weight loss specialists and Louisiana citizens, the Surgical Specialists of Louisiana joins the fight every year by sponsoring the annual American Society for Metabolic and Bariatric Surgery’s Walk From Obesity. This year, the SSL- and Southern Surgical Hospital-sponsored Walk will be held on November 14 in conjunction with Camellia City Market and Olde Towne Merchants in Slidell’s Historic Olde Towne District:

Walk from Obesity

2009 Walk From Obesity
Saturday November 14, 2009
8:30am in Slidell, LA

Interested in joining the annual Walk from Obesity to help raise funds for the research, prevention and advanced treatments and make Louisiana a healthier place to live? Visit WhyWeight.com to register online or call Kim Mulkey at (985) 661-2172.

1. United Health Foundations: “America’s Health Rankings.”
Available at http://www.americashealthrankings.org/2008/index.html
2. CDC: “U.S. Obesity Trends 1985 – 2008.” Available at http://www.cdc.gov/obesity/data/trends.html

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The Obesity Epidemic

Wednesday, September 30th, 2009

It comes as no surprise that the United States is suffering from an obesity epidemic. Over the past thirty years, the number of Americans classified as overweight or obese has, according to the CDC, nearly doubled. Today about 21.6% of adults in the United States are obese1.

Overweight and obesity are terms used to identify ranges of weight that are greater than what is generally considered healthy. Obesity is classified as having a Body Mass Index (BMI) of 30 or greater. Obesity increases the likelihood of certain diseases and health problems such as diabetes, hypertension and sleep apnea. These associated health conditions are often referred to as comorbidities. Obesity is also associated with a shocking 400,000 deaths each year.

Obesity MapYou may have seen the CDC’s colorful maps that visually depict how obesity is sweeping the nation – the maps redden and darken with each passing year. In 2008, only Colorado had an obese population of less than 20%. Here in Louisiana, nearly 30% of the adult population is now classified as obese1.

But adult obesity isn’t the only cause for concern. According to The New England Journal of Medicine, for the first time in two centuries, the current generation of children may have a shorter life expectancy than their parents. This is due mainly in part to the obesity epidemic and subsequential increase in comorbid conditions, such as Type II diabetes, among children and adolescents. Data from the National Health and Nutrition Examination Survey (NHANES) shows that the incidence of obesity has increased to 12.4% for children aged 2 to 5 years and to roughly 17% for those aged 6 to 19 years3.

The CDC’s Behavioral Risk Factor Surveillance System (BRFSS) has also found a correlation between obesity and racial/ethnic groups. African Americans have the highest rates of obesity – a 51% higher prevalence compared to Caucasians, while Hispanics have a 21% higher prevalence1. More information about obesity and its impact on health can be found in our Weight Loss Learning Center.

These statistics may seem daunting but rest assured – there is good news! Surgical Specialists of Louisiana offers many options to help you lose weight, keep it off and improve your health. We offer laparoscopic weight loss surgery, such as gastric bypass, incisionless weight loss procedures and even a personalized non-surgical medically supervised weight loss program. You can attend one of our free seminars to learn more, or contact us to request a confidential phone call.

1 CDC: “U.S. Obesity Trends 1985 – 2008.” Available at http://www.cdc.gov/obesity/
data/trends.html. Accessed Sept 15, 2009.

2. Weight-Control Information Network (WIN); an information service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). Statistics related to overweight and obesity. June 2007. Available at http://win.niddk.nih.gov/statistics/index.htm. Accessed Sept 15, 2009.

3. CDC: “Childhood Overweight and Obesity”. Available at http://www.cdc.gov/obesity/
childhood/index. Accessed Sept 15, 2009.

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Bariatric Patient Spotlight: Chad Soileau

Thursday, September 10th, 2009

CSolieau3Chad Soileau’s goals started simply – fit in a size large shirt, walk one mile, be comfortable wearing a belt. But, as he rapidly crossed these achievements off his list, he set his sights on something greater—to compete in the Ironman World Championship in Kona Hawaii.

Before undergoing Roux-n-Y gastric bypass surgery with the Surgical Specialists of Louisiana, Chad had difficultly performing simple daily tasks such as walking or tying his shoes. He was forced to exit a roller coaster at a local amusement park because he could no longer fit in the seat. He was even required to turn down a promotion to 1st Lieutenant in the Army because he was on their weight control program. But it was a visit to the doctor’s office that made him finally take action. “The simple fact was I would be dead in 5 to 10 years if I didn’t do something” said Chad on his website www.team464.com, named fittingly after his pre-op weight of 464 pounds.

Soileau lost 100 pounds following his surgery in 2006 and dedicated himself to losing the remaining 162 pounds through a controlled diet and intense exercise regime. He has since participated in over 20 triathlons all over the United States as well as numerous 5-K and 10-K races.

The Ironman World Championship only accepts entrants via lottery but Chad has applied for one of two “media slots” that will allow him to attend and have his story told. If chosen, his competition would include a 2.4 mile swim, 112 mile bike ride and conclude with a full marathon—a 26.2 mile run. Quite a feat for someone who once believed he had hit the point of no return!

Soileau wants potential patients to understand that weight loss surgery is not the easy way out. “It’s not a magic bullet, it’s only a tool. You have to make a commitment to eating right after your weight loss surgery and exercising”.

While his ultimate goal is the Kona race, Chad has already registered for the Ironman Florida scheduled for November 7th. In the rare event that he is selected for the World Championship, Chad will compete in two Ironman triathlons in two months!

“My triathlon journey didn’t start when I got on the bike for the first time or when I ran the first 100 meters from my driveway to the stop sign down the street. My journey to Iron started when I was booted off that roller coaster for being too big; it started when I stared in dismay at the number 464 on the scale; it started when I lost my commission in the Army; it started when I finally realized that it was time to make a change!”

Our team at The Surgical Specialists of Louisiana wishes Chad Soileau the best of luck and looks forward to updating you on his progress.

http://www.youtube.com/watch?v=nlFayW-dVwA&NR=1

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