Learn how to eat right after weight loss surgery.

In the past decade or so, there have been explosive increases in both the incidence of severe obesity and weight loss; bariatric-surgery. It has been shown that the incidence of bariatric surgical procedures has increased over 600% in the last decade. It is estimated that approximately 200,000 Americans - and another 200,000 adults world wide - will undergo a bariatric operation in 2006. This dramatic increase in operative cases is in part a testament to the safety and efficacy of the currently performed surgical procedures including the roux-en-Y gastric bypass, laparoscopic adjustable gastric band, and the biliopancreatic diversion - with or without duodenal switch.

Weight loss surgery is not a magic bullet, but with life-long positive lifestyle habits, including a healthy diet, you may be able to enjoy vibrant health you have never felt before. Once the surgery is over, there is a lifelong maintenance program to ensure not only that you keep the weight off, but that your body gets the right balance of nutrients. When you can only eat as much food as you can hold in your hand at a sitting, it is vital that you are eating the right foods and taking the correct supplements to nourish your body for life. What sets Recipes After Weight Loss-Surgery apart from previous cookbooks is the combined expertise of Margaret Furtado, MS, RD, LD-N and Lynette Schultz, a combination of almost 40 years' experience in clinical nutrition and the culinary arts, respectively. Together, they will help you navigate your way through the sometimes turbulent waters after your weight loss surgery, and will provide you with general clinical guidelines after your procedure, as well as helpful hints for easing your transition from surgery to your new, healthy lifestyle. With sections on home entertaining and eating-on-the-run, Ms. Furtado and Ms. Schultz will help you to feel like a person, rather than a patient, after your life-altering weight loss surgery.

and also your protein goals, try to drink at least 1 high-protein drink per day. These high-protein drinks are a meal, not a snack, and they could be used up to three times a day to replace a meal. Foods with protein, such as low-fat cottage cheese or eggs, may help you feel more satisfied than carbohydrate-rich foods, such as crackers, which are not allowed during this stage anyway. STAGE 4 DIET: Soft and moist ground or pureed foods DIETARY GOALS: Drink at least 64 ounces of fluid per

potential fill or adjustment. Our gastric banding patients are asked to see their surgeon once a month for the first year postop, to confirm that they are doing well, and to evaluate whether they need a fill or adjustment to increase their restriction (increased level of fullness while eating). Our patients typically receive an adjustment to their band if they are feeling continuously hungry, and/or weight loss has stopped or slowed dramatically (or weight has gone up). Biliopancreatic

chili powder, cumin, and lime juice and stir to combine. Add the shrimp and toss to cover with the dressing. Cover the bowl and refrigerate to marinate for 30 to 60 minutes. Add the jicama and stir to coat. Discard excess marinade. In another medium mixing bowl, toss the salad greens with the Thousand Island dressing and shrimp. Serve on chilled salad plates. YIELD: Makes about 6 (1-cup) servings. NUTRITIONAL ANALYSIS Each with: Calories: 155.42 Protein: 24.34 g Carbs: 8.22 g Total Fat: 2.12

tomato wedges and serve. YIELD: Makes 2 (3-ounce salmon, ½-cup salad) servings. NUTRITIONAL ANALYSIS Each with: Calories: 162.99 Protein: 17.99 g Carbs: 6.21 g Total Fat: 7.06 g Sat Fat: 0.85 g Cholesterol: 46.78 mg Sodium: 276.78 mg Sugars: 3.53 g Fiber: 2.03 g Radicchio and Cauliflower Salad with Roasted Walnuts This colorful, festive salad is great for home entertaining or everyday enjoyment. GBP: Weeks 6–8 Postop BAND: Weeks 6–8 Postop BPD: Weeks 6–8 Postop INGREDIENTS 1

slices ¼ cup (70 g) Fresh Salsa Caliente (page 130) (optional) In a medium mixing bowl, mix together the lime juice, soy sauce, oil, oregano, paprika, chili powder, cumin, green onion, garlic, honey, and wine or lemon juice. Place the chicken in the bowl and cover all surface area with the marinade. Cover the bowl and place it in the refrigerator for at least 1 hour. Preheat the oven to 375°F (190°C, or gas mark 5). Coat a 7- x 7-inch (17.5- x 17.5-cm) baking dish with cooking spray. Spray a