Fall 2015
YOUR GUI DE TO H E A LTH & W ELLNESS
Obesity A Growing Problem
Monica Hilt
EVERY TIME I ENTER A GROCERY STORE, I remember: Shop the perimeter of the store. It serves as a reminder that the freshest, healthier food items are positioned around the outskirts of the store while the center aisles house the highly-processed, sugar-laced products that don’t offer nutritional benefits. I read this rule a few years ago (in @Affinity, actually), as encouraged by Dr. Sudeep Sodhi, a gastroenterologist with Affinity Medical Group, and I haven’t been able to forget it since. It has me thinking how our society has shaped the way we think about and consume food. In 2014, about 31 percent of Wisconsin’s adult population was obese, and more than 60 percent of Fox Valley residents are overweight or obese. These shocking statistics are what moved us to bring you an issue that bares the scary side of obesity and our troubled relationship with food. Our health system is seeing the effects of too much food and too little exercise, which has proven to be a dangerous—even deadly—combination. Doctors, nurses, dietitians and other health advocates have been tasked with the responsibility to educate patients on the unhealthy repercussions of bad choices. Our very own physicians will say it’s difficult to convince people to change diet and exercise habits until something drastic happens (such as a diagnosis of diabetes, heart disease or stroke). That’s exactly what happened to Nick Heenan, a brave
and gregarious 32-year-old who also happens to be a freelance writer for @Affinity. He has penned a first-person narrative of his soul-jerking journey through weight loss. In 2013, Nick weighed 621 pounds — his heaviest. That year on New Year’s Eve, he was in St. Elizabeth Hospital with the ninth staph infection in his left leg. It was then that he resolved to make a change. Frankly, if he didn’t, he might not be here to tell his story. Today, Nick weighs less than half of that and is below 300 pounds for the first time in 13 years. He aspires to move others who are overweight or obese to learn to love themselves again. Additionally, you won’t want to miss a documentary on Nick’s prizewinning rebound. To watch, visit our YouTube channel: www.youtube.com/affinityhealthsystem. His story will change the way you think of the struggles one faces when wrestling with obesity. Let’s band together and get our health (and weight) back on track! Sincerely,
Monica Hilt President, St. Elizabeth Hospital Vice President, Eastern Region, Ministry Health Care
Until We Meet Again
I
n your hands is the last edition of @Affinity. We’re exploring new approaches to best stay connected to you— our loyal readers. Our hope is to continue to bring you stories of health and wellness in a way you welcome and appreciate. If you have ideas or feedback, please email us at editor @ministryhealth.org. We’re grateful for your unwavering readership throughout the years and look forward to connecting with you in a new way soon!
c o n t e n t s FALL 2015
Affinity Health System Appleton, WI www.affinityhealth.org
FEATURES
President, St. Elizabeth Hospital Vice President, Eastern Region, Ministry Health Care Monica Hilt Vice President, Ascension Health Chief Marketing and Communication Officer Wisconsin Ministry Market Vince Gallucci
DEPARTMENTS 4 SHORT CLIPS 5 BY THE NUMBERS
Editorial Management Jennifer Wagner Mauk John Egan Alison Fiebig Mayer Volume 5, Number 2 The material in @Affinity is not intended for diagnosing or prescribing. Consult your physician before undertaking any form of medical treatment or adopting any exercise program or dietary guidelines.
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@Affinity is published three times annually by Affinity Health System. For permission to reprint any portion of this magazine, change your address, discontinue multiple copies or stop receiving @Affinity, please contact us at editor@affinityhealth.org. © 2015 Affinity Health System. No portion of this magazine may be reproduced without written permission from Affinity Health System.
Mission and Values At Affinity Health System, our mission guides our actions. Mission
Rooted in the loving ministry of Jesus as healer, we commit ourselves to serving all persons with special attention to those who are poor and vulnerable. Our Catholic health ministry is dedicated to spiritually centered, holistic care, which sustains and improves the health of individuals and communities. We are advocates for a compassionate and just society through our actions and our words.
Call to Action
We will fulfill our promise to those we serve by delivering Healthcare That Works, Healthcare That Is Safe, and Healthcare That Leaves No One Behind, for life. Through this Call to Action, we will strive to provide access for all to care that is safe and clinically excellent in ways that satisfy patients, associates and physicians.
Values
The way we accomplish our mission is as important as the mission itself. These values guide our actions: Service of the Poor, Reverence, Integrity, Wisdom; Creativity; and Dedication.
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10 The Prize of One’s Life
Weighing 621 pounds at his heaviest, Nick Heenan knows what it was like to be a prisoner in his own skin. Now half the man he used to be – literally – he shares his journey in his own words with the intent to inspire the type of change he so desperately needed 13 years ago in anyone who will listen, especially those who struggle with obesity.
14 Lessons Served
David Lamon loves food, and according to his body mass index, food loves him. Having lived with diabetes for the last 30 years, the retired teacher has risen above the challenges of the chronic disease and found ways to incorporate small changes into his diet. Through it all, the lesson for David has been learning how to think like a pancreas.
6 CHEW ON THIS 18 LOOK WHO’S
TALKING
0 GIVING BACK 2 21 FOUNDATIONS FOR GIVING BACK
2 YOU ASKED 2 23 KIDS PAGE
Cover illustration by Elvis Swift | Photographs by Shane Van Boxtel, Image Studios
Dear @Affinity
Oliver Koland, 85, spotted his Affinity Medical Group ear, nose and throat specialist, Dr. Greg Swanson, in the spring 2015 issue of @Affinity talking about his honey-harvesting hobby. To show his appreciation for Dr. Swanson, Koland painted a portrait of his doctor the way he appeared in the magazine – donning his beekeeping suit (pictured on the right)! Oliver’s daughter, Janell Cleveland, writes: “My dad had ear surgery with Dr. Swanson two years ago. He is significantly deaf in one ear but has about 20 percent hearing in the other – all the result of a childhood
18
8
THE NEW NOODLE
illness. Dr. Swanson was instrumental in trying to preserve as much hearing as possible. The two of them really hit it off with much kidding and teasing every 2-3 months when my dad returns for a checkup. Dad is obsessed with oil painting, having painted almost every single day the last 12 years. Because he likes and respects Dr. Swanson so much, dad wanted to say ‘thank you.’ The article about Dr. Swanson and his bees showed the other side of a very professional man who takes time to ease the worries of patients and their families, and yet has a life outside of the clinic! My dad wanted to give back to Dr. Swanson, and your article helped him see how he could.” Fa l l 2 0 1 5
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SHORT
Body Mass Index: The Basics
Sitting Should Scare You
Quantifying your healthy weight
W
<18.5
18.5-24.9
25.0-29.9
>30.0
Underweight
Healthy
Overweight
Obese
O
besity has more than doubled since 1980, according to the World Health Organization (WHO). In 2014, roughly 13 percent of the world’s adult population was obese, and 39 percent of adults ages 18 years and over were overweight. But a simple measurement tool called body mass index (BMI) can help in the collective effort to monitor healthy weight levels. “BMI is an estimate of total body fat compared with the body weight alone,” explains Dr. Aditya Rangbulla, general internist at St. Elizabeth Hospital in Appleton. Calculated using an individual’s height and weight, this number is worth finding out because a higher BMI is associated with a number of health risks, such as cardiovascular disease, diabetes, high cholesterol, stroke and sleep apnea, to name a few. While BMI is probably the least invasive way to calculate body fat, it is not a perfect diagnosis, notes Julia Salomón, community health improvement leader with Affinity Health System. For example, muscular individuals will likely have a high BMI even though their body fat percentage may be low. Even so, it continues to be a useful way to screen the general population. It is important to remember BMI is not a diagnosis but can serve as the impetus needed to begin a journey toward improved health. A figure of 18.5 to 24.9 indicates optimal weight while 25 to 29.9 points to overweight and a BMI of 30 and above suggests obesity. “BMI is a nice starting point,” adds Jill Schabach, nurse practitioner at Calumet Medical Center Clinic in Chilton, “but it should be more of a goal to change your lifestyle, which can be much more effective than just focusing on the number.” Eating nutritious meals, watching portion sizes, decreasing sitting time, being more physically active and getting enough sleep are all ways to shed excess weight while enhancing overall well-being.
Visit www.bmi-calculator.net to discover your own BMI.
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C R E AT I V E C O M M O N S
BY NICHOLAS HEENAN
e sit between 7-15 hours a day on average. So when a handful of studies have revealed that sitting for more than six hours a day is as unhealthy for your body as smoking 25 cigarettes a day, shouldn’t we be alarmed? “The World Health Organization (WHO) estimates that up to 85 percent of the world’s population lead a sedentary lifestyle,” says Dr. Matt Beeson, family physician at Calumet Medical Center Clinic in Chilton. “WHO attributes up to 2 million deaths a year to sedentary lifestyles, saying it also doubles the risk of cardiovascular disease, diabetes, obesity, and plays a role in increased rates of colon cancer.” Here is what we know: » A study conducted by Medicine & Science in Sports & Exercise concluded that people who sit for most of the day are 54% more likely to die of a heart attack. » Workers who have held sedentary roles for more than 10 years have twice the risk of colon cancer. » When you sit all day, your telomeres (the tiny caps on the ends of DNA strands) get shorter. As telomeres get shorter, the rate at which the body ages and decays speeds up. In addition, the telomeres in people who were sitting the least had lengthened and their cells seemed to be growing physiologically younger. » We’ve become so sedentary that 30 minutes a day at the gym may not counteract the detrimental effects of 8-10 hours of sitting. Because of this data, scientists around the world have coined the term sitting disease* to refer to the ill-effects of an overly sedentary lifestyle. So what can you do? Give yourself reminders to sit less. At home, consider a TV commercial your signal to get out of your chair briefly. At work, use a smaller coffee cup or glass so your trips for refills will be more frequent, or boldly proclaim “I am going to take a standing break” during a meeting and encourage your coworkers to join in. Turn to page 22 to read the response from an Affinity Medical Group physical therapist when someone asked, “I keep hearing that sitting for long periods of time is a surefire way to die a sad, early death. Is this legit or just fearmongering?” *Sitting disease is not a real, diagnosable disease. Sources: The British Journal of Sports Medicine; JustStand.org
In 2013, Affinity Health System identified obesity as one of the organization’s top priorities in its community health needs assessment and recognized that to have a meaningful effect on the people we hope to help, we must consider the complexity of certain social factors. We remain committed to developing partnerships with community-based organizations who share our goals to improve health!
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BY THE
2 in 3
1 in 3
adults and children (ages 2-19) are overweight or obese. Source: American Public Health Association
31%
French fries are the most common vegetable that children eat today, making up of their vegetable intake. Source: American
25%
Heart Association
We now eat 31% more
calories than we did 40 years ago, including 56 percent more fats and oils and 14
numbers
$$$$$ vs
$
For the first time ever, people in the U.S. are spending more money dining out than buying groceries. In March 2015, sales at restaurants and bars surpassed sales at grocery stores for the first time since the Commerce Department started collecting data in 1992. Source: Bloomberg
percent more sugars and sweeteners.
Source: Let’s Move
Thirty years ago, kids ate just one snack a day, whereas now they are trending toward three snacks. This results in an additional calories a day. And one in five school-age children has up to six snacks a day. Source: Let’s Move
200
35%
15%
15%
In 1980, the obesity rate for adults was . Today, that rate has more than doubled to . Source: American Public Health Association
35%
1 2 3 Only
7
1/2
1 in 3
7 1/2
children are
Children spend more than
physically active
hours a day in front of a screen (such
every day.
as TV, video games or computer).
Source: Let’s Move
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310
Source: Let’s Move
Children and adolescents eat more calories at fast food and other restaurants than when dining at home. Eating out adds between extra calories a day.
160 and 310
Source: JAMA Pediatrics
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chew on this
Food for Thought
T
here’s a difference between feeling full and feeling satisfied after eating a meal. Those who struggle to separate the two might benefit from an eight-week class called Mindful Eating where class goers learn how to shift attention from what you eat to how you eat. Lori Deering, a registered dietitian who teaches Mindful Eating, has decades of experience working with individuals who chronically diet or suffer from an eating disorder. “In this society, our thoughts are fraught with negative self-talk around eating and food selection,” she says. “This program promotes self-acceptance and the removal of judgments we have about ourselves in regard to food and weight. That acceptance allows people to pay attention to their thoughts, feelings and behaviors.” By learning how to eat mindfully, people savor and enjoy the taste experience rather than view mealtime as a struggle. For more details on how to rekindle a relationship with food, go to www.affinityhealth.org/ classes and search ‘Mindful Eating’ for details.
T R AV I S F O S T E R
UPCOMING SESSIONS: » Thursdays, January 7 – February 25; 6-8 p.m. at St. Elizabeth Hospital, Appleton » T hursdays, April 7 – May 26, 6-8 p.m. at Mercy Medical Center, Oshkosh
Grateful Plateful
According to research from the Calorie Control Council, the average American may consume more than 4,500 calories and a whopping 229 grams of fat during a typical holiday gathering from snacking and eating a traditional Thanksgiving dinner with turkey and all the trimmings. A couple of years ago, a staff writer with the New York Times tested this prediction. Here’s her honest, butter-laced report:
One serving of sweet potato casserole with butter, brown sugar and topped with marshmallows (divide casserole dish into eight servings)
2/3 cup green bean casserole
110
Sausage stuffing
310
Total calories
Dollop of cranberry sauce
2,486
15
300
Slice of pumpkin pie
Dinner roll with butter
83
310
Slice of pecan pie
503
Generous dollop of whipped cream on each slice of pie
Roasted Brussels sprouts
100
83
1/2 cup of mashed potatoes with butter and gravy
140
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6-ounce serving of turkey (with skin; 4 ounces of dark meat, 206 calories; 2 ounces of white meat, 93 calories)
299
T
urkey is lower in fat than other meats (if you remove the skin). It is a good source of zinc (helps in healing), potassium (helps regulate blood pressure), phosphorous (strong bones and teeth), and vitamin B6 (brain development and function). There are about 32 grams of protein in a four-ounce serving of turkey; that's a whopping 65 percent of your recommended daily intake of protein! Gobble up!
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A twist on tradition A
long with the holidays comes a deep adoration for traditional dishes, such as stuffing, green beans and even the bread basket. Many of our favorites are laden with calories, fat and carbohydrates, so we tested these healthy sides in the kitchen and give them the green light as new additions to this year’s menu.
Brown Rice Stuffing Use as stuffing for poultry or pork roast, or bake tightly covered in a separate baking dish at 350 degrees for 25-30 minutes. Makes 6 servings
INGREDIENTS
Brown Rice Stuffing MapleRoasted Brussels Sprouts
• 1/2 cup slivered almonds (or walnuts) • 2-3 Tbsp. butter or margarine • 1 medium tart red apple, cored and diced (or prunes) • 1/2 cup chopped onion • 1/2 cup chopped celery • 1/2 tsp. poultry seasoning • 1/4 tsp. thyme • 1/4 tsp. ground white pepper • 3 cups brown rice, cooked (in chicken or vegetable broth)
DIRECTIONS
1. Cook almonds in butter in a large skillet over medium-high heat until golden brown. 2. Add apple, onion, celery, poultry seasoning, thyme and pepper. Continue to cook until vegetables are tender crisp. 3. Stir in cooked rice; cook until thoroughly heated. NUTRITIONAL FACTS (1/2 cup per serving) Calories: 260 Fat: 13 grams (less if you use less butter and vegetable broth to cook rice) Cholesterol: 333 mg Carbohydrate: 30 grams Fiber: 4 grams Protein: 7 grams
Pumpkin Cheddar Muffins w w w. a f f i n i t y h e a l t h . o r g / b l o g
For the other two recipes, www.affinityhealth.org/ recipes
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Butternut Squash
Sweet Potato
Beet
The New Noodle
Ever thought to substitute a vegetable as pasta? Using a vegetable-noodle maker called a spiralizer to create pasta-like strands, these newfangled tangles are a fun way to heighten the nutritional value of your hearty, high-carb favorites. Visit our Pinterest page for some tasty recipes and try for yourself! www.pinterest.com/affinityhealth
FOOD FIGHT: Hot Potato! The dirt on the healthiest tuber
Mom
Mom
BY CHELSEA IMMEL
B
oth white potatoes and sweet potatoes are considered good sources of fiber, but sweet potatoes tend to contain fewer calories while white potatoes tend to be more cost-friendly. While both potatoes are considered starchy vegetables, literature indicates that sweet potatoes are less likely to contribute to large spikes in blood sugar - something that could be of concern for individuals struggling with blood sugar control. One medium sweet potato is about 105 calories and provides more than a day’s worth of vitamin A and a good source of vitamin C. One medium white potato has about 170 calories. Although they are higher in calories, they also provide a good source of vitamin C, potassium and vitamin B6. Sadly, white potatoes have developed a bad rap in the food world due to how they are prepared. Think greasy French fries, deep-fried potato chips or loaded baked potatoes. But remember the same holds true for sweet potatoes; if it’s a deep-fried sweet potato fry, it probably has just as much fat as a white potato fry. THE VERDICT: Incorporate both into your diet in moderation. Sweet potatoes are a good alternative to colorize your meal. White potatoes often cost less and can be more widely found. Since they offer different vitamins and minerals, including both ensures variety in your diet. TIP: Sweet potatoes and yams are not the same thing! They are the cousin of sweet potatoes and, for the most part, provide fewer nutrients than sweet potatoes. Compared to sweet potatoes, yams are starchier and drier. 8 | @Affinity
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“Don’t eat anything your great-great grandmother wouldn’t recognize as food. There are a great many food-like items in the supermarket your ancestors wouldn’t recognize as food. Stay away from these.” — Michael Pollan, author w w w. a f f i n i t y h e a l t h . o r g / b l o g
Zucchini
Carrot
Sugar Shock
Yellow Squash
It's no surprise sugar is one of the villains causing our country’s obesity epidemic given statistics like these:
1,767,900 Recommended
Average adult
Average child
The American Heart Association recommends no
9.5 teaspoons of sugar per day, but the average adult consumes 22 teaspoons per day and the average child consumed 32 teaspoons. more than
Two hundred years ago, the average American ate only 2 pounds of sugar a year. In 1970, we ate 123 pounds of sugar per year. Today, the
3 pounds of sugar a week, or 3,500 pounds in a lifetime (that amounts to 1,767,900
average American consumes Skittles
or enough to fill an industrial-sized dumpster).
26% Individuals who drink one to two sugar-sweetened beverages per day have a
26 percent
higher risk for developing type 2 diabetes.
Studies suggest the average American drinks one soda a day. One 12-ounce can of Coca Cola has
10 teaspoons of
sugar (more than two frosted Pop Tarts and a Twinkie combined). The amount of added sugar in
48%
the American diet that comes from sweetened beverages.
Look at how many grams of sugar are in what you’re eating . That’s how many teaspoons and divide that number by of pure sugar you’re consuming!
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(Source: American Public Health Association)
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the
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of one’s life
A Growing Problem
Obesity
A contributing writer for @Affinity for the last two years, Nicholas Heenan turns the tables and pens a personal story about his life-saving rebound from obesity
“I
get knocked down. But I get up again. You’re never going to keep me down.” The lyrics of Chumbawamba’s 1997 hit “Tubthumping” echoed in my head on their way out of my mouth on an afternoon this past May. The song has special meaning to me; the chorus detailing a 13-year odyssey that has taken me through physical, mental and emotional chaos. Fifteen years ago, I was a confident high-school student at Appleton East High School, delighting in my role as the captain of my school’s football and hockey teams. In 2000, I scored a 34 on the ACT exam, graduated with a 3.5 GPA and was enrolled at the University of Wisconsin-Oshkosh (UWO), set to begin that fall. I grew up being told I would be successful in life, no matter what I chose to do. But within two short years, my life completely reversed. When I was a sophomore in college, I was diagnosed with a mental illness and prescribed a smattering of medications. I boomeranged between periods of emotional hypersensitivity and numbness throughout the five years that followed while my medical team searched for the right treatment combination.
BY NICHOLAS HEENAN PHOTOGRAPHS BY SHANE VAN BOXTEL, IMAGE STUDIOS
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The illness and medications coupled with a sedentary lifestyle propelled me into a thick depression that led to finding comfort in a diet of almost exclusively fast food. By June 2003, I weighed 375 pounds. My lifestyle changed slowly. As time went on, getting up and down the stairs became a day-ruining proposition and my hygiene took a turn for the worse. I couldn’t reach all parts of my body in the shower and I couldn’t clean myself fully in the bathroom, which led to some incredibly embarrassing odors and stains. The first of nine infections happened in 2005 as bacteria started materializing in my legs due to a massive buildup of lymphedema fluid (a.k.a. severe swelling). With each infection came a one-week (minimum) hospitalization so doctors could pump powerful antibiotics into my body. My legs swelled to about three times normal size and the skin would first turn a shade of red, then to black; my temperatures would hover around 104 for a day or two before settling down to 101 for the next two or three days. My care providers had to perform an ultrasound on the epicenter of the infection to check for blood clots. To this day, I’ve broken 27 bones, suffered countless soft tissue injuries, gone through reconstructive surgeries on my knee and shoulder, and yet the worst pain I’ve ever felt in my life occurred during those ultrasounds. Despite my dire circumstances, a bright spot came in September 2011 when I married a beautiful veterinarian by the name of Melissa Gaywont. The scale topped 500 pounds on my wedding day. In summer 2013, my close friend David asked me to be the best man in his wedding. He came over to my house for a bonfire one evening before his nuptials. At the time, I weighed 621 pounds. Brazenly, he told me that my life needed to change. A man of few words and even fewer emotional displays, David’s declaration stopped me in my tracks. Up until this moment, other people in my life had stressed the negative
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“Nick started to have many medical problems as a result of his obesity: elevated blood pressure and blood sugar, abnormal liver function tests, sleep apnea, and—the most serious— recurrent infections in his legs. In the last year or so before his bariatric surgery, I was afraid he was going to die as a result of those infections. With the bariatric surgery and Nick’s firm commitment to a healthy lifestyle, he is now likely to lead a long, healthy life.”
–DR. MICHAEL KRUEGER, Nick’s Affinity Medical Group family physician since 1994
impacts of my poor decisions. Their attempts to help were genuine, but they did more damage than good. David took a different approach. He tactfully underlined the positive things about me and emphasized that I needed to believe I was worth saving. That was bigger than the fact that he believed I was worth saving, he said. What’s more is he was committed to helping me with whatever it took to turn my life around. So on September 1, 2013, we started by walking around the block once, measuring about a tenth of a mile. I carried a metal folding chair with me and had to stop four times to sit down. It was a major victory when I could walk the block and only sit down three times. Within a month, the effort had paid off; I was down to 600 pounds. But I quickly learned to take the good with the bad. After three years of being infection-free, another staph infection developed in my left leg that October. Then, another in November and another in December. I rang in the 2014 New Year alone in a room at St. Elizabeth Hospital in Appleton. That night I decided more drastic changes needed to take place. I had no choice but to take my body and my life seriously. If I didn’t, I would have neither much longer. During the October infection, I developed a cyst on the skin on my leg that ruptured, causing a gaping wound on the shin. Dr. Richard Erdman, director of the Wound Care Clinic in St. Elizabeth Hospital, and the staff cared for me. Almost immediately, Dr. Erdman and I hit it off. His positivity made me smile, even while he cleaned out the wound—a very painful process. Altogether, I lived through a total of nine infections and am extremely fortunate to have my left leg. After joining a local gym to further my quest, I continued to walk and the weight started slowly coming off. When I hit 590 pounds, Dr. Erdman gave me the nickname “Skinny,” which he still calls me today. At the same time, I began treatment for lymphedema in my legs by visiting St. Elizabeth Hospital’s Outpatient Rehabilitation Clinic in Menasha. The two physical therapists who worked with me, Kelly Casper and Carolyn Machurick, always managed to make a tough therapy experience fun. Their encouragement was critical to keeping my spirits up as I methodically began to drop weight. On July 28, 2014, I underwent a sleeve gastrectomy procedure, which is a fancy name for weight loss surgery. The procedure restricts the amount of food that can be eaten at one time. I weighed 569 pounds the morning of surgery, and I’m happy to report I have held myself strictly to the post-op diet. I have a fiery competitive streak which stems from my younger, w w w. a f f i n i t y h e a l t h . o r g / b l o g
Transformation Tool
Gastric bypass surgery can help make even weightier lifestyle changes • By Paul Nicolaus
A
smorgasbord of health issues used to plague Mary Burgess, 42, including reflux disease, high blood pressure, high cholesterol, depression and sleep apnea. Since her gastric bypass surgery in April 2014, however, all of these conditions have either improved or vanished – right along with more than 100 pounds. At first glance, it may seem like a miracle surgery, but the operation itself helps facilitate an even larger overhaul. “You have to completely change your diet, thinking and lifestyle,” the Oshkosh resident says. “This isn’t the easy way out. You have to work at it, but it is completely worth it.” An interest group meeting is typically the starting point for learning more, explains Dr. Calvin Selwyn, bariatric/general surgeon with Ministry Saint Michael’s Hospital in Stevens Point (Affinity Health System is part of the Ministry Health Care family). The process of determining whether an individual is a good candidate also involves an evaluation of overall health and a referral from a primary care provider. The surgery is just a tool to assist those who have already made some pretty serious decisions to change their life, says Dr. Selwyn, whose practice will Dr. Calvin Selwyn be expanding to St. Elizabeth Hospital in Appleton to provide local patient testing and follow-up care. “I get to be around for my son and family for a long time,” Burgess says. “I am so blessed to have had the opportunity to have this done by an amazing surgeon and staff. Mostly though, I feel amazing!”
To learn more about bariatric surgery and Dr. Calvin Selwyn, visit www.ministryhealth.org/bariatrics.
athletic years, so I have learned how to transfer that burning desire from beating an opponent to beating the person I had been the day before. Soon, I could walk a mile without the chair. Then, I could fit my body on a few of the weight-lifting machines at the gym, so I began to lift. Noticeable changes in my body’s appearance happened rapidly after bariatric surgery, but the truly special moment for me was when I realized I no longer looked at the ground while walking. My head was up, unafraid to make eye contact with passersby. I’m fully convinced the only way to stick to any weight-loss program is to keep it fun. If it feels like work, it will become work and you will be less inclined to keep going. You’ll look for excuses to get out of it. To keep my walks interesting, I invented a dance routine for each song on my workout playlist; something I can do with my arms and torso while maintaining my pace. Turns out I’m a natural showman, so the ridiculous display as it must appear to others only encourages me further. However you derive fun in your life, losing weight has to be something you want to do. If it’s something you have to do, you’re working against yourself. In February 2015, I stepped back on the ice for the first time in 10 years. Sports were my first love and the idea of getting in the rink again played a massive role in my recovery. The desire to compete, to have that outlet, to express my passion in that specifically primal way, was used as a driving force. Interestingly, playing the sport became not the means to achieving physical goals, but instead became the physical goal itself. I now regularly visit the rink to express my passion. As this issue goes to press (November 2015), I weigh 283 pounds. In a span of two years I have lost 338 of the original 621 pounds. I feel w w w. a f f i n i t y h e a l t h . o r g / b l o g
amazing, as if I have been released from a prison of my own making. In those two years, I have made only one promise, and it was to myself: I will never take my body’s ability to move for granted again. I put in the time and effort. I took control and made the decision to change. But through it all, I was never alone. I am fortunate to have a loving and supportive wife, a truly remarkable cadre of family and friends, a fun-loving and motivating group of trainers and staff at the gym, and an outstanding team of Affinity medical professionals who are behind me every step of the way. They picked me up when I was down and celebrated every victory with me. If you are struggling with weight, don’t give up. There is always hope. If I can do it, so can you. You have it in you to take control of your life and get that life to wherever you want it to be. That way, at some point in the future, we can sing together: “I get knocked down. But I get up again. You are never going to keep me down.”
Nick’s story doesn’t end here. Visit www.affinityhealth.org/nick to watch a minidocumentary on his new beginning (which may or may not involve an ice rink), and for more information about the ways you can jump-start a journey like Nick’s. If you're struggling with weight, don’t give up. There’s always hope.
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A Growing Problem
Obesity
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â&#x20AC;˘
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les
erved
ssons Learning to live with diabetes and a willingness to share three decades of education
D
avid Lamon takes you back about 30 years when he traveled up the California coast with his wife, Diane. “I ate bacon, eggs and pancakes every morning for five and a half weeks,” he fondly recollects. “I really enjoyed myself!” Most people can relate to relaxing a diet on vacation. For David, this liberation represents chapter one in his story. Chapter two details a post-vacation visit with his financial advisor who advised David to change his life insurance policy. A simple modification turned out to be a no-go; the insurance company wouldn’t approve the change after some of the routine medical tests threw up a red flag. When David tried to coax the reason why out of the insurance agent, the response was: “Have your doctor check your blood sugar.” That exchange in 1986 led to David’s diagnosis of type 2 diabetes, which means the body produces insulin but is unable to use it properly. Insulin is a hormone made by the pancreas and allows your body to use sugar from carbohydrates in the food that you eat for energy or to store sugar for future use. It also helps keep your blood sugar level from getting too high (hyperglycemia) or too low (hypoglycemia). For the couple of months that followed his diagnosis, David was instructed by his healthcare providers to change his diet but the selfproclaimed lover of food says that was easier said than done. “He hasn’t met a food he doesn’t like,” Diane interjects. “Except squid and octopus,” David reveals. He was later prescribed a few oral medications, which only worked until the early 1990s when he learned his pancreas had stopped making insulin all together resulting in a diagnosis of type 1 diabetes. Type 1 diabetes is an autoimmune disorder in which the body destroys the insulin-producing cells that allow it to process sugar. Simply, David needs insulin to survive.
BY ALISON FIEBIG MAYER • PHOTOGRAPHS BY SHANE VAN BOXTEL, IMAGE STUDIOS • ILLUSTRATION BY ELVIS SWIFT
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Between Types
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heryl Habeck, a board-certified family nurse practitioner and advanced diabetes management provider at Affinity Medical Group’s Diabetes, Nutrition and Endocrine Center in Menasha, saw David for the first time in 2007 after his type 1 diagnosis. She explains why David was diagnosed with type 2 first. Lisa Behrens “There is a subset of type 1 diabetics who are certified diabetes educator and registered diagnosed late in life after experiencing a slow dietitian onset,” Habeck says. “This is when the pancreas produces at least some insulin for months, even years – just as David experienced. This form of diabetes is often referred to as latent autoimmune diabetes of adulthood (LADA), or type 1.5 diabetes.” While type 1 is often associated with younger people, it only accounts for 5-10 percent of diabetes cases. The other 90-95 percent of cases is type 2. But Habeck says diabetes defies age and looks, and David’s story disproves some stereotypes about the disease. “You can’t tell what type of diabetes a person has just by looking at them,” she adds. “You can’t go by age. You can’t go by appearance. His previous providers originally thought because of his age and stature that David was type 2.” Learning to adapt to the new way of caring for himself wasn’t the most difficult part for David. He openly admits his relationship with food has always been sticky. Healthy eating is important for people living with or without diabetes, but diabetics must understand how food directly affects blood sugar levels. It's not only the type of food diabetics eat, but how much and the combinations of foods they eat. And since portion control and healthy choices were never his strong suits, so he says, David started to use a food diary to log all his meals.
The Little Black Book
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avid has since logged hundreds of pages in his little black book, showing he’s mastered how to count carbohydrate grams and dose insulin based on his food intake. According to Lisa Behrens, a certified diabetes educator and registered dietitian who has been coaching David in his pursuit of healthy
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Cheryl Habeck
board-certified family nurse practitioner and advanced diabetes management provider
Dr. Wojciech Nowak cardiologist at St. Elizabeth Hospital’s Heart, Lung and Vascular Center
Dr. Brian Scott
family physician with Affinity Medical Group in Little Chute
“Eating is one of life’s greatest pleasures. We have worked hard to find balance for David by monitoring fat intake to control heart health and overall nutrition for wellbeing, while still allowing him to enjoy eating.” –LISA BEHRENS, registered dietitian, Affinity Medical Group eating for the last 13 years, he has managed to greatly improve his diabetes by keeping a log. “To his credit, David comes to his appointment prepared,” Behrens says. “His detailed records are not only helpful as part of the assessment process, but also to help increase awareness for himself. We want our patients to play an active role in their diabetes management, and David does this beautifully.” David sees Behrens and Habeck every three months. As a team, they review the physical exam, lab results and reasons behind high and low blood sugars. An insulin pump (a medical device used for the administration of insulin) records each blood sugar, insulin dose and carbohydrate intake. They analyze the insulin pump reports and work with David to find patterns that warrant change. “People with diabetes have to learn how to think like a pancreas,” Habeck says. “Diabetes management on a day-to-day basis is like running
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Demystifying Diabetes
Diabetes is a serious disease and it’s important to know if you are at risk • By Paul Nicolaus
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n the U.S., 29 million people have diabetes – up from 26 million in 2010 – according to the Centers for Disease Control and Prevention (CDC). Prevention efforts are crucial in the combat against this condition and its associated risks. Let’s start by understanding the two types of the disease. Type 1 is when the body destroys the insulin-producing cells that allow it to process sugar. Insulin is a hormone made by the pancreas and allows your body to use sugar from carbohydrates in the food you eat and keeps your blood sugar levels from getting too high or too low. Type 2 is when the body produces insulin but is unable to use it properly. “With type 2 diabetes, our bodies develop a resistance to the action of insulin, and the body is called upon to produce increasing amounts of insulin to normalize blood sugars,” explains Jean Wagner, certified diabetes educator and dietitian. “As our body’s ability to produce that extra insulin declines, that’s when our blood sugar begins to rise and type 2 diabetes could be diagnosed during that transition.” The good news is that this version can be prevented, delayed or controlled with improved eating habits and increased exercise. If that isn’t enough, oral medication or insulin treatment may be required. Also causing concern is prediabetes – a condition when blood glucose levels are higher than normal but not high enough to warrant a diabetes diagnosis. The CDC estimates 86 million people have prediabetes, with a staggering 90 percent of adults unaware or undiagnosed. “Pre-diabetes is something that physicians are looking at because we know that these individuals whose blood levels are starting to increase have a window of opportunity to prevent or delay the
a marathon without getting a break. If you want to be in control and minimize complications, you have to be on top of it all the time.” An integral part of David’s team is Dr. Brian Scott, a family physician with Affinity Medical Group in Little Chute. Since 1998, Dr. Scott has been overseeing how diabetes and other health conditions are interwoven, and has coordinated other aspects of David’s healthcare over the years. “Most people who have diabetes also contend with blood pressure and cholesterol issues, as well as other complications,” Dr. Scott explains. David has experienced many of those complications, including high blood pressure, sleep apnea, foot-related complications, and skin disorders. It’s especially common for people who struggle to control their blood sugar levels to experience heart problems, such as coronary heart disease and heart failure. According to Dr. Wojciech Nowak, David’s cardiologist at St. Elizabeth Hospital’s Heart, Lung and Vascular Center, diabetes promotes aggressive cholesterol build-up in arteries of the entire body (a process called atherosclerosis). If enough plaque accumulates, someone can experience a heart attack, the amputations of legs or kidney problems. “David has worked very hard to address cardiac risk factors,” says Dr. Nowak. “By modifying his diet, losing weight, exercising and taking control of his blood sugars, he is healthier today than when we first met a few years ago. This has not been an easy journey for him, but he’s utilized the support of many members of his medical team.”
A Clean Plate Slate
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eight control is central to managing diabetes, Dr. Scott says, and losing weight is still one of David’s top priorities. “There is a relationship between fat deposited around the waist and the insulin resistance that most diabetics face,” Dr. Scott adds. “Unfortunately, the midsection is one of the hardest areas to trim down. Constant attention to proper diet and exercise habits is needed.” w w w. a f f i n i t y h e a l t h . o r g / b l o g
development of type 2 diabetes by making some lifestyle changes,” says Wagner. “This could include making healthier food changes and increasing exercise.” You may have prediabetes if you are 45 years of age or older, overweight, or physically active fewer than three times per week. Other indicators include high blood pressure or a family history. In addition, you are at an increased risk if you gave birth to a baby that weighed over nine pounds or have a history of diabetes during pregnancy.
The disease carries an increased risk of health complications, such as heart disease, stroke, kidney failure, blindness, limb amputation, even premature death. “Diabetes is a serious disease and it’s important to know if you are at risk,” Wagner adds. “It starts with having a conversation with your primary care clinician. Ask them: Am I at risk? What is my blood sugar? Is that a normal value? If it is abnormal, what is the plan of care? Sometimes it is worth asking if your doctor can refer you to a registered dietitian so you can learn more about healthy foods, nutrition and diabetes prevention or management.”
David recites the number 34, which is his body mass index (BMI) – fresh in his mind after seeing Dr. Scott for his annual check-up this past September. Obesity is defined when your BMI is 30 or higher, which puts David in that category. Noting it’s been a slow—albeit steady—journey, David has learned to incorporate small changes in his diet despite the challenges and is beginning to move the dial on the scale. Within the last year, he’s lost 14 pounds. “I can’t say no to gravy on my potatoes,” he says, “but my bad cholesterol was high the last time I checked, so Diane and I have made an effort to eat foods that are low in fat and high in protein, and cut back on snacking at night.” “We also really pay attention to portion sizes, or we’ll split food if we’re dining out,” Diane adds. “We really try to make the right choices that will give him the most productive life.” While it’s not easy to admit the struggles, David is more than happy to talk about the impact diabetes has had on his life and how other health concerns develop as a result. “Eating is one of life’s greatest pleasures,” Behrens says. “We have worked hard to find balance for David by monitoring fat intake to control heart health and overall nutrition for well-being, while still allowing him to enjoy eating.”
Determining whether or not you're at risk for diabetes starts with having a conversation with your primary care physician. If you need help finding a doctor, call Sarah Stern, a connection specialist who can help you select a doctor based on your needs, location and personality: 920.628.9280. BONUS: Visit our blog for a meal-by-meal guide designed specifically for diabetics: www.blog.affinityhealth.org.
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look who’s t@lking
We ask Affinity team members who work in food and nutrition services how they are changing the way we think about food in our hospitals.
Q: In what ways do you influence and inspire healthy choices for Affinity associates and community members? A: “Most everything we serve is
A: “It is my wish to make things fun and easy. I often challenge individuals to look at what they are able to change, but to also be realistic and identify the things that they cannot change. Being realistic and knowing the parameters better allows people to identify the opportunities they can work on.”
made-from-scratch. We also source local and organic. The daily chef’s special features fresh and local produce from Riverview Gardens in Appleton and Midwest Foods in Chicago.”
JULIA SALOMÓN
MATT LUANGLA
ROLE: Corporate dietitian and community health improvement leader, Affinity Health System What is your have-to-have-it, can’t-live-without-it favorite food? “My knee-jerk reaction is dark chocolate, but in the end, I have to choose nuts. Pecans, almonds and Brazil nuts are my favorites.” In your opinion, how can people who struggle with eating healthy make better decisions? “When individuals are faced with multiple barriers, it is harder for them to engage in healthy behaviors. If someone is constantly tempted with the sight of sweet treats every time they open their kitchen pantry or workplace, then chances are they will indulge in that a lot more often than if that temptation was not there. When individuals live, work, play and pray in a supportive environment, they tend to make healthier choices wherever they go.”
ROLE: Executive chef, The Marketplace at St. Elizabeth Hospital BORN IN: Guyana, South America What is your have-to-have-it, can’t-live-without-it favorite food? “Sushi. And I love using fresh garlic and fresh herbs. I put them in everything.” How do you overcome the stigma of hospital food? “When I took this position, I wanted to change people’s minds on hospital food. My background is made-from-scratch cooking with more bistro-like flavors. We use the freshest ingredients we can get.”
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“When individuals are faced with multiple barriers, it is harder for them to engage in healthy behaviors.” — Julia Salomón, community health improvement leader
A: “By offering a variety of fresh fruits and A: “By offering one, obvious
healthy choice every single day on the menu. Our salad bar is a huge draw. We keep it interesting by switching things up: fresh fruit, yogurt, veggies, energy ‘snack packs’ and hardboiled eggs.”
vegetables, broiled chicken breasts and lean hamburgers. I have started to integrate more fresh foods into patients’ meals. All the entrees in the Café are made-from-scratch. We serve a steamed vegetable daily, as well as roasted vegetables – a recipe passed on to me from Chef Matt at St. E’s (and is every bit as popular here). Eating less processed food is an important part of eating healthier.”
CATHERINE NICK-LEVENTHAL
KELLY BARNES
ROLE: Manager of hospitality services, Calumet Medical Center What is your have-to-have-it, can’t-livewithout-it favorite food? “Grapefruit. I love to peel and eat them like an orange.” How do you overcome the stigma for hospital food? “We taste everything we make. If we wouldn’t eat it, we won’t serve it! We focus on low-sodium, lowfat ingredients, but still flavorful and comforting.”
ROLE: Executive chef, Mercy Medical Center What is your have-to-have-it, can’t-live-without-it favorite food? “Cheese – any way, shape or form.” How do you overcome the stigma of hospital food? “The food we serve at Mercy is just as good as, if not better than, food served in restaurants! I had my own misconceptions of hospital food. It wasn’t until after I was encouraged by another chef I know to apply for the job (at Mercy) and met Chef Matt (Luangla) at St. Elizabeth Hospital did I think I wanted to work in healthcare foodservice. We have the opportunity to teach patients and their families how food can and should nourish our bodies.” Fa l l 2 0 1 5
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giving b@ck
BY VINCE GALLUCCI, chief marketing and communications officer, Ascension Wisconsin
Stepping up to the Plate St. Joseph Food Program is an organization of superhero proportions, distributing 2.5 million pounds of fresh food and non-perishables to thousands of Fox Cities residents each year
Each issue, we share the story of an Affinity Health System team member who volunteers at a local non-profit organization. Affinity is committed to supporting local organizations and charitable events aligned with our mission of providing services that promote the health and well-being of the communities we serve.
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A B O U T T H R E E Y E A R S A G O O N A F R I D AY morning, I showed up for my first shift at St. Joseph Food Programs. As a new volunteer, I didn’t have many expectations of my time spent there, but before I knew it, I was placing oranges, potatoes and gallons of milk in people’s carts as they made their way through the line. Over the years, I’ve come to perform many duties during my shift: moving crates in the warehouse, sorting boxes and bags of donated food items, fetching shopping carts in the parking lot and stocking shelves. Whatever the job, I have witnessed what it takes to feed 1,200 Fox Cities households every week, and it’s no small feat. When you think food pantry, you may envision a small room lined with shelves. I did. But St. Joe’s collects and distributes 30 tons of food a week – that’s 60,000 pounds! Each morning before the doors open, volunteers arrive to sort and situate donations, much like the operations of a grocery store, with designated sections for bakery, dairy, produce, non-perishables,
and even hygiene. The back door swings open and close as community members drop off canned goods and fresh produce from their summer gardens. The warehouse is abuzz with volunteers exchanging “Hi, how are ya’s” and “Did you see that winning touchdown last weekend?” Moments before opening, a St. Joe’s staff member hosts a morning huddle to remind us of our reason for being there. They announce volunteers’ birthdays and work anniversaries, and we all cheer, just like family. In the last part of the huddle, we all join hands for a reflection and in that minute we’re united in a common purpose: to provide nourishment for our neighbors when they’re in need. Then we report to our area for the day, the doors open and clients begin to move from w w w. a f f i n i t y h e a l t h . o r g / b l o g
When you think food pantry, you likely envision a small room lined with shelves. But St. Joe’s is bigger than that, collecting and distributing 30 tons of food a week. station to station. They’re greeted with softhearted smiles and given fresh bread, eggs, milk, vegetables and other goods. St. Joe’s not only steps up to the plate, but they fill the plates of many. The organization is dedicated to supplementing the nutritional needs of the economically distressed. It reaches out to individuals with food needs that aren’t addressed with normal food pantry operations, and also provides nutrition for individuals at agencies such as COTS, Harbor House and the Fox Valley Warming Shelter, as well as meal sites like Loaves and Fishes and Thompson Community Center. In addition, 23 local schools participate in St. Joe’s backpack food assistance program, which provides food to school-age children who have been identified by school counselors to have limited or no nutrition available to them on weekends during the school year. The organization is a vital channel for providing nourishment to those struggling in our community. The interactions I have with the clients who seek support from St. Joe’s are what I enjoy most. The diversity of ages, genders and nationalities is eye-opening. There are a lot of families that come through St. Joe’s, many of which are single-parent households. As a parent, I can relate to the role of being a caretaker and the feeling of looking after little ones (especially young boys, who in their younger years, always seem to be hungry). If St. Joe’s wasn’t there for these families, where would they go for food? I also enjoy fleeting conversations with clients who are there alone. I learn a little about what they’re doing that day or the upcoming weekend. Unsurprisingly, they’re doing very similar things as I would be doing: finding time to relax, gathering with friends, or cheering on the Packers. As a member of the leadership team at Ascension Wisconsin and Ministry Health Care, we are encouraged to spend time with those struggling in our community. For me, it’s been much more than that. It’s opened my eyes to the bonds volunteers share and the undertaking of an organization when so many rely on its services. The people who rely on St. Joe’s share a look in their eyes that says how thankful they are the pantry is there to help, and I’m lucky to be a small part of that. Nutritious foods weekly
CHAMP Meals
Milk, eggs and yogurt, a variety of both fresh fruits and vegetables, staple items such as beans, rice, canned goods and meat.
Recipe and ingredients to prepare a healthy meal.
Inspires and assists client participants to achieve personal health goals.
DA R R E N B R ZOZ O W S K I
Face-to-face interaction
St. Joseph Food
Smiles from our dedicated volunteers!
PROGRAM
Gardens
So much more than a pantry!
Grow a Row for St. Joe’s results in thousands of pounds of locally-grown produce donated, giving families Outreach a broad range Food Assistance to of nutritious other area pantries, options. meal site programs and non-profit organizations.
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A Habit Of Activity By Paul Nicolaus
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inny Rochon, 68, doesn’t delay. “I have a food addiction,” she says. “But you build accountability by admitting your struggles.” When Rochon first started as a volunteer at St. Elizabeth Hospital in January 2013, she was about 80 pounds overweight. “I would come home exhausted after working a three- or four-hour shift,” she explains, adding that she originally signed up for one shift every other week because her body wasn’t accustomed to working on her feet. In April 2013, she made the commitment to join a weight loss program called TOPS Club, which stands for Taking Off Pounds Sensibly. Since then, she’s lost about 70 pounds and now works once a week in the gift shop or the hospital’s One Stop Shop. In addition, she grabs lunch at The Marketplace after her shifts – sometimes two or three times a week. “The creative meals at The Marketplace encourage me to try new things,” Rochon adds. “I never would have tried beets—and liked them—had they not roasted them. I didn’t know there was such a thing as a golden beet! Now I crave roasted vegetables.” That’s quite the confession coming from a sugar-suiting, carb-loving gal. “I’ll always struggle with my weight, but my job at the hospital has made me healthier, both physically and mentally,” she says. “Since losing weight, people notice and say, ‘Hey, you’re looking good.’ It’s nice to have that boost in self-esteem. And I haven’t been on my blood pressure medications for about a year and a half. I’m hoping to keep it that way!” To make a tax-deductible charitable donation to support St. Elizabeth Hospital Foundation and Mercy Health Foundation, please visit www.affinityhealth.org and under ‘About Us’ click on ‘Foundations.’
CHAMPion of Change
Nutrition classes Monthly education on many health-filled topics.
Foundations for Giving Back
Referrals to the
Back Pack Food Assistance
Community Clothes Closet, Tri-County Dental Clinic and the Fox Valley Diaper Bank.
Weekend help for students who lack meal support at home.
To learn more about volunteering at Affinity Health System, visit www. affinityhealth.org/volunteer. You can fill out the application online, or call the facility you wish to volunteer at: St. Elizabeth Hospital, 920.738.2425; Mercy Medical Center, 920.223.0225; or Calumet Medical Center, 920.849.7540.
Now more than ever philanthropic support is crucial to providing quality personalized healthcare to the individuals who rely on us. Mercy Health Foundation and St. Elizabeth Hospital Foundation are proud to work with generous donors who assist us in serving our mission and contributing to the success of our hospitals. To learn how to make a tax-deductible, charitable donation, please visit www.affinityhealth.org/foundations.
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you @sked
Our experts weigh in on your questions Lately, I have been experiencing acid reflux when I drink beer. Is this normal? What could be causing it? Does it mean I can’t have any alcohol or just can’t have beer?
I keep hearing that sitting for long periods of time is a surefire way to die a sad, early death. Is this legit or just fearmongering? What’s legit is sitting is now being considered a health risk like smoking. Evidence indicates that sitting all day (i.e. for work) can counteract the exercise you do that day. Standing at your desk (standto-sit workstations) or getting up every 1015 minutes for a short walk is recommended to minimize the effects of constant sitting to your overall health.
Drinking alcohol can thin out the protective lining of the stomach and increase acid levels. When you couple that with the fizz or foam from the beer, the air floats to the top of the stomach and stretches and flattens out the valve between the stomach and esophagus. That makes it easier for the content of the stomach to reflux (or back up) in the wrong direction. Moderation is key. If it continues, talk to your primary care clinician or visit www.affinityhealth.org/reflux to learn more. — Dr. Peter Janu, general surgeon, Affinity Medical Group
— Janine Boldra, manager of rehab services, St. Elizabeth Hospital
I’ve heard eating too much protein can be harmful or even prevent weight loss. How much protein should I eat on days I lift and days I don’t? And how much protein is harmful? Protein is needed in proportion to energy needs. As a rule of thumb, about 20 percent of total calories can come from protein. For an athlete requiring 3,000 calories, that would be 150 grams of protein. Aerobic exercise (such as jogging or walking) increases protein needs as a fuel while strength training enhances the efficiency of dietary protein lowering the requirement. Too much protein can result in increased risk to kidneys, liver and elevated blood lipid levels, which increase heart risks. — Marilyn Danz, registered dietitian, St. Elizabeth Hospital
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Erik Kielisch “Fifteen years ago, my dad said I should write a book about the time I spent in Africa,” says the 34-year-old burgeoning author. “I’ve tried to write it twice before, but it never worked. I couldn’t see the story in my travels before, but I think I finally found it.” When he’s not stringing together sentences to form his first work of nonfiction, Kielisch works as a web content strategist for Optimal Digital Marketing in Appleton. He fills the rest of his time hunting for a store that carries his favorite craft beer and hanging out in coffeehouses like Timshel Café in Neenah. It’s OK, he won’t take offense to being called “a creative type.” w w w. a f f i n i t y h e a l t h . o r g / b l o g
ki d s
Color In Your Plate
Different colored foods have different nutritional benefits so it’s important you fill your plate with as many colors as possible! Doctors recommend eating five different colors a day! • Red fruits and veggies help keep your heart strong. • Orange fruits and veggies help keep your eyes healthy.
• Yellow fruits and veggies help digest your food and keep you from getting sick. • Green fruits and veggies help make your bones and teeth strong.
• Blue and purple fruits and veggies help your memory.
Take this scavenger hunt with you the next time you head to the grocery store with mom or dad.
Red or pink: Apples, cherries, raspberries, strawberries, tomatoes, red bell peppers, radishes, grapefruit Yellow: Bananas, pineapple, corn, yellow bell peppers, yellow squash
Orange: Carrots, oranges, cantaloupe, peaches, mangoes, sweet potatoes
Green: Asparagus, avocado, kiwi, lettuce, spinach, broccoli, peas, celery, zucchini Blue: Blueberries
Purple: Eggplant, grapes, plums, raisins
White: Cauliflower, onion, mushrooms
DID YOU KNOW?
Rainbow Chili Even chili can be colorful! Ingredients: 1 zucchini, sliced 1 yellow squash, sliced 1 red bell pepper, diced 1 jalapeño pepper, minced (optional) 1 onion, diced 4 garlic cloves, minced 1 can crushed tomatoes with liquid 1 can tomato paste 1 can black beans 1 can chili beans 1 can whole kernel corn 1 Tbsp. olive oil 1 Tbsp. chili powder
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1/2 tsp. dried oregano 1/4 tsp. cayenne pepper 1/2 tsp. ground black pepper 1. Heat oil in a large pot over mediumhigh heat. Stir in zucchini, yellow squash, bell pepper, jalapeño, onions and garlic. Sauté until tender (about 5 minutes). 2. Add canned ingredients and reduce heat to a simmer. 3. Stir in spices and simmer 45–60 minutes, stirring occasionally, until chili reaches desired consistency. Source: www.todayiatearainbow.com
Steamed broccoli has 15 percent more vitamin C than an orange and as much calcium as milk. Fa l l 2 0 1 5
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Affinity Health System 1506 S. Oneida St. Appleton, WI 54915
One in three babies do not have enough diapers, and not having adequate diaper changes can increase risk of health problems – from skin disease to hepatitis. In the Fox Cities, our local community pantries are not able to maintain an adequate supply of diapers due to demand. Affinity Health System patient business associates and staff in St. Elizabeth Hospital’s Women and Families department held a diaper drive and collected more than 100 packs of diapers for the Fox Cities Diaper Bank.
In an effort to raise awareness for strok e prevention, a collab called “Strike Out Stroke” took place orative event on June 27 and was Cities Stadium by Affi put on at Fox nity Health System, Heart Association, ThedaCare, Gold Cr Neuroscience Grou oss, American p and the minor lea Stroke survivor and gue baseball team. Affinity patient, Ca rol the game. In addition Spietz, was celebrat ed during , a “mega brain” wa s assembled in Houd downtown Appleton ini during the farmer’s market for commun Square walk through and to ity members to learn about the sig ns and symptoms of to prevent it. stroke and how
Affinity In September, one of s wa em st Health Sy ing in at ip ic rt 19 teams pa ason, a mini Re a r fo ce Ra yle racing Grand Prix-st oney and m ise ra event to Catalpa fo s awarenes r ed left to Health. Pictur aurkee, right: Justin G Tina s, lie Ka lle he Mic ie Gaurkee, Lechnir, Jenn and Rob Johnson . Jason Gaurkee
sn @ps
We do n’t jus t care we’re p for the roud t comm o be an unity, Here i active s a glim p art of pse of activit it. some o ies in t f our r he com ecent munit ies we serve.
tadium ox Cities S thered at F only CPR. When ga p u o gr ve dscollaborati unity members han iple the chance m , the same r tr On June 29 eness and teach com CPR can double o a giant, inflatable h nly ar to raise aw mediately, hands-o e could walk throug s, and Paula m im n performed hose attending the ga ow the heart functio eth Hospital who is h T . ab n al o liz iv n E o rv t. ss S su le rdiologist of ist at interactive th Geller, ca ab special heart for an iac/pulmonary reh h visitors. Dr. Kenne ospital, threw out rd it H Arbaugh, ca st survivor, spoke w nter in St. Elizabeth game on the signs e e re a cardiac ar Lung and Vascular C d those attending th te t, ar ca e u d H e e d th at s an first pitche one of the rest. ar c ia of card
Jean Kolb worked at Koh ler Co. for 35 years (until retiring recently) and held a variety of leadership positions, inc luding the director of wellness for the last 20 years. On September 30, Jean sha red her compelling story as a leader, execut ive, wife, mother and community advoca te at Calumet Medical Center’s annual “Night for Women” event in Chilton. She also divulged fun tips and strategies on how to make small, smart choices no matter your age or walk of life.