VIDEO: Julie Roth’s Weight Loss Journey

by Marcus Miller - Robard Staff April 24, 2015
A dieter’s weight loss journey can have peaks and valleys; however, the most gratifying part has to be when you experience the joy of success during your journey or when you finally reach your goal. We’ve told you about John Blair and Jim Carpenter, now we’d like to introduce you to Julie Roth.

Julie weighed 348 pounds when she started her weight loss journey. In 20 months, she lost roughly 200 pounds on the New Direction System. Now, she says, she is healthier at age 38 than she was at 18. Julie also set her sights on other goals, such as completing a half marathon, but it was the simpler things, such as being able to do housework without taking a break, that she appreciated the most about her new weight.

In the following video, Julie shares her success story with us:



There are countless stories like Julie’s. We firmly believe that weight loss is not just about losing weight — it’s about changing people’s lives. If you’re a provider that would like to hear about Robard programs and products, such as the New Direction System, please fill out our Become a Provider form.  If you’re a dieter interested starting your weight loss journey, fill out our Find a Clinic form and we will find some weight loss programs in your area for you to get started!

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Filed Under: For Dieters | For Providers | Meal Replacements | Obesity | Weight Loss Programs

Poor Protein and Carbohydrate Food Choices Lead to Weight Gain

by Marcus Miller - Robard Staff April 21, 2015


Glycemic load (GL) is a term often associated with type 2 diabetes. It’s a barometer of how much food needs to be consumed to raise blood glucose. However, what about its relation to weight gain? That’s what researchers from Friedman School of Nutrition Science & Policy at Tufts University sought to find out.

In a study that consisted of 120,000 men and women and more than 16 years of follow-up exploration, researchers concluded high-GL diets containing simple carbohydrates such as refined grains, starches, and sugars were connected to weight gain. Now even if you don’t think the GL is important, the foods they refer to are. Additional findings from the study:
 
• Increasing intakes of red meat and processed meat were most strongly associated with weight gain

• Increasing intakes of yogurt, seafood, skinless chicken, and nuts were most strongly associated with weight loss — the more people ate, the less weight they gained

• Increasing other dairy products, including full-fat cheese, whole milk, and low-fat milk, did not significantly relate to either weight gain or weight loss

It’s not as simple saying “all carbs are bad” and “all proteins are good,” it rarely ever is. “Some foods help prevent weight gain, others make it worse,” says Dariush Mozaffarian, MD, senior author of the study. “Most interestingly, the combination of foods seems to make a big difference. Our findings suggest we should not only emphasize specific protein-rich foods like fish, nuts, and yogurt to prevent weight gain, but also focus on avoiding refined grains, starches, and sugars in order to maximize the benefits of these healthful protein-rich foods, create new benefits for other foods like eggs and cheese, and reduce the weight gain associated with meats.” 

Your heart may mean well with some of your food choices, but may fall short on being part of a healthy diet. Make wise food choices in smart combinations and you won’t just have a healthy diet; you’ll have a diet that can boost weight loss with proper physical activity.


Source: Tufts University, Health Sciences Campus
 

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Filed Under: Eating Habits | Education | For Dieters | For Providers | Habits | Healthy Eating | Obesity | Treating Obesity

Physicians Recommendation Leads to Weight Loss

by Marcus Miller - Robard Staff April 9, 2015


Even though providers often find it difficult to speak with their patients about their weight, a new study shows that a physician recommendation is effective in achieving weight loss results. The study, published in the Journal of Economics & Human Biology, showed that patients who were recommended to lose weight by their physician lost more weight on average compared to patients of doctors who didn’t provide this recommendation.

Sometimes the best advice is advice that is hard to hear. The weight loss discussion can be uncomfortable for both the physician and the patient. As a result, this necessary conversation is often avoided during a doctor’s appointment. However, this study shows that, while awkward, the recommendation can lead to promising results.

The study’s author, Joshua Berning, offers advice of his own, “Physicians often don’t take the time to consult patients about being overweight. They need to take the opportunity to interact with their patients. Through an open dialogue, patients can find solutions to their health issues, especially in terms of obesity.”

With health related matters, physicians are in the perfect position make recommendations and suggestions on ways for their patient to lead a healthier lifestyle, including weight loss. When receiving advice, often the importance we place on the information depends on the source of the actual advice. This study clearly shows that physicians can influence patients to take action on their weight loss advice.

 

Robard Corporation provides extensive tools to assist medical providers with speaking with patients about their weight. Complete our provider form and a representative will contact you about your needs.

Source: University of Georgia


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Filed Under: For Dieters | For Providers | Healthy Lifestyle | Obesity | Treating Obesity

Are New Policies Affecting Obesity?

by Marcus Miller - Robard Staff April 2, 2015


From regulations on soda to food establishments posting nutritional information, there have been numerous attempts of changes in policy and our environment to either stymie or reverse the trend of obesity. However, the question still remains: Is it working? Drexel University decided to seek out the answer to this question by observing “natural experiments” where researchers compared people’s calorie consumption and physical activity before and after policy implementation, or compared their results with a similar group not affected by the change. Some of the results were: 

DIET & FOOD POLICY CHANGES

Changes with strong impacts were ones that improved the nutritional quality of foods: 

  • Trans-fat bans
  • Sugary food and beverage availability limits
  • Higher-fat food availability limits 

Changes that had smaller or no impacts in the research to date included:

  • Nutritional information requirements
  • Supermarkets built in underserved areas

PHYSICAL ACTIVITY FOCUSED CHANGES

Changes with stronger impacts included:

  • Active transportation infrastructure improvements
  • Changes studied after longer-term follow-up periods

More research is needed to look at physical activity effects (not just use of amenities) for built environment changes including:

  • Park improvements
  • Trails
  • Active transportation infrastructure

More studies need to done; The results showed that changes studied after long-term follow-up periods yielded the biggest impact.  Although there could be tangible changes due to these policies, it still remains uncertain if the changes can provide assistance in the battle against obesity. However, it’s ultimately up to the individual and how they react to these policies and environmental changes. But it’s interesting to see what is nudging us in the right direction. 

Source: Drexel University



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Filed Under: Eating Habits | Education | For Dieters | Healthy Eating | Healthy Lifestyle

Watch What You Eat, DON’T Eat What You Watch

by Marcus Miller - Robard Staff March 27, 2015


Much of what we see on TV is for entertainment and shouldn't be seen as things we act out in real life. Who would have thought that one of those things is cooking? Food television networks often produce exquisite dishes prepared by professionals and amateurs, but when we bring these dishes out of the television and into our kitchen it can add to your waistline. 

A recent University of Vermont study of women aged 20 to 35 showed that women who recreate dishes they viewed on food-related television shows had a higher body mass index (BMI) and weighed on average 10 pounds more compared to women that gathered their food information from sources such as friends and family, magazines, or cooking classes.   

Why is this? According to co-author of the study, Brian Wansink, the dishes we see on food-related networks, “are not the healthiest and allow you to feel like it's OK to prepare and indulge in either less nutritious food or bigger portions.”

Do you know how many calories was in the last dish you saw made on food-related television? Me neither. We don’t really see the nutritional value that any of these prepared dishes have, we just know that it looks (and most likely tastes) good. But one thing we have learned with a level of certainty is taste, although important, isn’t the most crucial factor in preparing a healthy meal — a factor that we may neglect while admiring the dish. 

So where does this leave the food networks? Do they have a responsibility to prepare healthier meals? Or is it the viewer’s responsibility to be mindful of the dishes they see on TV and understand that they may not be the best choice to base a diet on? Maybe it’s a combination of the two. What do you think?

Source: University of Vermont



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Filed Under: Cooking | Eating Habits | For Dieters | Healthy Eating

Healthcare Providers Want to Learn More about Diet, Cardiovascular Disease Prevention

by Marcus Miller - Robard Staff March 17, 2015


As the obesity epidemic continues to grow, it is imperative that healthcare providers and their patients are well versed in methods to combat the disease as well as associated comorbidities. And now, a recent survey shows the willingness of healthcare providers to increase their knowledge on this subject. 

A 28-question survey, created by a team from the NYU Langone Center for the Prevention of Cardiovascular Disease, was administered to more than 200 cardiologists and internal medicine physicians and trainees. The survey was created to find gaps in nutritional knowledge as well as evaluate the attitudes and practices of physicians in regards to diet and cardiovascular disease. What they found was the majority was open to additional training and thought it would improve their patient care. 

Most of the survey respondents — 78 percent — were open to additional training and thought it would result in better patient care. Just over half of the physicians said they currently spend three minutes or less educating patients on diet and lifestyle.

Overall, the survey sheds light on the physicians’ understanding of nutritional principles, their practical knowledge, and the frequency the provider refers a patient to a dietitian or nutritionist. (Most of the physicians didn't routinely refer their patients to a dietitian or nutritionist.) Information gathered from survey will hopefully help providers and ultimately help their patients. It’s a step in the right direction for us to better understand diet and cardiovascular disease and use the information to better treat and prevent comorbidities in patients.

“The fact that most physicians would welcome additional training in diet is a useful — and hopeful — finding of the study. It speaks to where we are now in medicine. Patients, too, are looking for additional ways to improve their cardiovascular risk,” says Nichole Harkin, MD, chief cardiology fellow at the NYU Langone Center for the Prevention of Cardiovascular Disease.

If you are one of the many healthcare professionals interested in increasing your knowledge of diet and lifestyle change for your patients, join us at the 7th Annual Obesity Treatment and Prevention Conference in Baltimore, July 23-25, 2015. It’s the most comprehensive conference available. Visit www.Obesity-conference.com to learn more. 

Source: NYU Langone Medical Center / New York University School of Medicine



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Filed Under: Cardiovascular Disease | Education | For Providers | Obesity | Weight Conference

Variety by the Pound

by Marcus Miller - Robard Staff March 9, 2015


If I gave you something, there isn’t much decision needed on your part on what you receive. However, what if I gave you two things and told you to choose one? That can tend to be a little more difficult.

Now take that analogy and multiply it by a million. The amount of food choices we have in the grocery store is staggering. And now researchers in the Virginia Tech College of Agriculture and Life Sciences and the Edward Via College of Osteopathic Medicine believe the results of a recent study show that too many food choices could lead to obesity.

The study was administered on mice but was one of the first to present a real life scenario of having to choose between certain foods — some healthier than others. Other experiments involving mice actually tried to show the correlation of the mother’s diet to her offspring — similar to how scientists study women’s diets during pregnancy to see if it negatively affects the diet of the child.

The study showed that when there was a choice between a high-fat or low-fat diet, the body weight, body fat and glucose levels of the mice rose. Mice that only received a low-fat diet had no change in such metrics.

Researchers believe this is a peek into how humans face these situations, and for us it can result in weight gain. However, it’s a choice. Even though there are a variety of unhealthy food options, there are plenty of healthy alternatives. It’s just a matter of what you choose.

Source: Virginia Tech



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Filed Under: Eating Habits | For Dieters

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