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I am a waitress in an Italian Restaurant near Seattle WA. I am 10 days post op and going back to work on Sept. 15th!

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I am a nursing student. As a future nurse I felt that it would be hypocritical to be over weight while trying to help my patients live healthier lives.

Plus all the work conditions really wear down the body I don't wanna be in my late 30s early 40s not able to function as well as I need to because of the added weight.

I'm a nursing student also, and I work at a pharmacy right now. I felt the same way, I too think it's hypocritical to tell someone how to be healthy when you are 100 pounds over weight yourself!

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This is a shameless bump for this thread. I love reading about different professions here :)

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I am a Rural Mail Carrier, and because of heavy lifting I was told I will be out a minimum of 6 weeks. I'll be returning to work (probably) in the middle of the Christmas rush. I have the time built up and looking forward to the vacation. I am also an artist/photographer wannabe and hoping to spend that time working on my passion. In a previous life I was a 911 dispatcher for 10 years... glad that's behind me.

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I'm a new RN :) I also did not want to be an overweight nurse, while teaching others to be healthy. And I want to be able to be the best I can be for my patients :) And my family, of course.

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I'm a new RN :) I also did not want to be an overweight nurse, while teaching others to be healthy. And I want to be able to be the best I can be for my patients :) And my family, of course.

your ticker says your surgery is today? Done already? All good?

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Wonderful array of professions!

Sent from my iPhone using VST

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I'm now a stay at home mom, but taught art on the elementary and middle school level for many years... Still making art but hoping that I'll feel much better so I can get back to teaching! Starting my preoperative diet tomorrow...

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I'm a stay at home mom and wife. I'm only 24 so I don't have much of a work history. Before my youngest was born, I was the senior account director in charge of the Asia pacific for a publishing company.

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Hi Everyone, I work for a fortune 500 company in the northwest suburbs of Chicago, as a Quality Manager, PMP and a Six Sigma Black Belt freak/geek, working towards my 6-Sigma Master Black Belt certification. I support Public Safety two way radios and the networking systems that make them work. I get to travel all over the world visiting my suppliers and customers which has been very exciting....(Germany, Mexico, Malaysia, Singapore, Asia, Brazil) to name various international cool places I've been fortunate enough to visit. I traveled almost everywhere in the US. I started my career as a software engineer, then a Network Administrator and it's been a fantastic ride so far!!

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I've been a stay at home mom for the last 4 years. Currently I am the cleaning crew at the apartment complex we live at, it's super flexible and works with the kids schedules. I clean the apts between move outs and move ins.

Previously, I was a medical manufacturing line lead operator. I was in charge of 40 operators and we made ICD's, defibrillators, and batteries for the devices.

Oh, I also was a trainer at Planet Hollywood years ago.

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Prior to being a stay at home Mom, I was an MRI & X-ray Tech for 6 years.

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I have not been sleeved yet.. u guessed right though if you guessed... A NURSE!! LOL. Im wondering if our patients have made us gain this weight, u know conspiracy theory! They appreciate all that nurses do for them or their loved ones, bringing in delicious treats or what nots

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I am currently a stay at home mom of three ages 6 to 16. I do a lot of volunteering both at the elementary school my two youngest attend and also with the Plymouth area coalition for the homeless (we put homeless men up in local churches for about six months a year, feeding them dinner and making sure there are always two chaperones with them). I was previously a preschool teacher with a short stint in a toddler room and was also an infant teacher. Would love to go back to school for social services. Sleeved August 28 down 32 lbs as of this morning

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    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

    • NovelTee

      I'm not at all hungry on this liquid pre-op diet, but I miss the sensation of chewing. It's been about two weeks––surgery is in two days––and I can't imagine how I'll feel a couple of weeks post-op. Tonight, I randomly stumbled upon a mukbang channel on YouTube, and it was strangely soothing... is it just me, or is this a thing? 
      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

      How do you figure out what your ideal weight should be? I've had a figure in my head for years, but after 3 mths of recovery I'm already almost there. So maybe my goal should be lower?
      · 3 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

      3. NickelChip

        I think it's important to remember that the weight charts and BMI ranges were developed a very long time ago and only intended to be applied to people who have never been overweight or obese. Those numbers aren't for us. When you are larger, especially for a long time, your body develops extra bone to support the weight. Your organs get a little bigger to handle the extra mass. Your entire infrastructure increases so you can support and function with the extra weight. That doesn't all go away just because you burn off the excess fat. If you still had a pair of jeans from your skinniest point in life and then lost weight to get to the exact number on the scale you were when those jeans fit you, chances are they would be a little baggy now because you would actually be thinner than you were, even though the scale and the BMI chart disagree. When in doubt, listen to the jeans, not the scale!

    • Aunty Mamo

      Tomorrow marks two weeks since surgery day and while I'm feeling remarkably well and going about just about every normal activity, I did wind up with a surface abscess on on of my incision sights and was put on an antibiotic that made me so impacted that it took me more than two hours to eliminate yesterday and scared the hell out of me. Now there's Miralax in all my beverages that aren't Smooth Move tea. I cannot experience that again. I shouldn't have to take Ativan to go to the lady's. I really looking forward to my body getting with the program again. 
      I'm in day three of the "puree" stage of eating and despite the strange textures, all of the savory flavors seem decadent. 
      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
      For second breakfast on workdays, I will have a low-fat yogurt with two tablespoons of PBFit and two teaspoons of no sugar added dried cherries. I will have ingested 35-45 grams of protein at this point between the two breakfasts, with 250-285 calories, and about 20 carbs.
      For second breakfast on non-workdays, I will prepare two servings of plain, instant oatmeal with a tablespoon of an olive oil-based spread. This means I will have had 34 grams of protein, 365 calories, and 38 carbs. Non-workdays are when I am being very active with training sessions, so I allow myself more carbohydrate fuel.
      Snacks on any day are always mixed nuts, even when I am travelling. I will have 0.2 cups of a blend that I make myself. It consists of dry roasted peanuts, cashews, pumpkin seeds, sunflower seeds, pistachios, and Brazil nuts. This is 5 grams of protein, 163 calories, and 7 carbs.
      Breakfast and snacks have been the easiest to nail down. Lunch and dinner have more variables, and I prepare enough for leftovers. I concentrate on protein first, and then add vegetables. Typically tempeh, tofu, or Field Roast products with roasted or sautéed vegetables. Today, I will be eating leftovers from last night. Two ounces of tempeh with four ounces of roasted vegetables that consist of red and yellow sweet peppers, sweet potatoes, small purple potatoes, zucchini, and carrots. I will add a tablespoon of olive oil-based spread, break up 3 walnuts to sprinkle of top, and garnish with two tablespoons of grated Parmesan cheese. This particular meal will be 19 grams of protein, 377 calories, and 28 grams of carbs. Bear in mind that I do eat more carbs when I am not working, and I focus on ingesting healthy carbs instead of breads/crackers/chips/crisps.
      It's a helluva journey and I'm thankful to be on it!
       
      · 0 replies
      1. This update has no replies.
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